Dips and sauces add zest to a variety of meals

smcclanahan

Our family spent much of last week in the Atlanta area. Scott attended the International Woodworker's Fair while the children and I played our way around Atlanta. In our time there, I learned how to drive very fast and change lanes in a moment's notice. All in all, there were just way too many people for me and I was sure glad to be back home.

I did come home to quite a bit of mail from recipe sharers. So let's get right to those.

A Cape Girardeau cook and avid Recipe Swap reader has a couple of dip recipes to share with you for use with the abundance of fruit available now.

Cinnamon and Spice Dip

2 cups whipped topping

1/4 cup brown sugar

Ground cinnamon, to taste

Fresh ground nutmeg, to taste

Combine all ingredients and mix thoroughly. Serve chilled with a variety of fresh fruit for dipping.

Creamy Caramel Dip

1 (8 ounce) package cream cheese, softened

3/4 cup brown sugar

1 (8 ounce) carton sour cream

2 teaspoons vanilla

2 teaspoons lemon juice

1 cup cold milk

1 package instant vanilla pudding mix

Combine all ingredients in bowl. Beat with electric mixer until smooth and slightly thickened. Serve well chilled with a variety of fresh fruit.

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Mrs. M of Cape Girardeau has several recipes she would like for you to be able to enjoy, as she has done. I will share a couple of those with you today.

There are still some fresh strawberries available in the grocery store, so you might want to fix strawberry pie one more time before they are gone.

Strawberry Pie

1 cup sugar

2 tablespoons cornstarch

1 cup water

1 (3 ounce) box strawberry gelatin

1 quart fresh strawberries, sliced

1 baked pie shell, cooled or 1 graham cracker crumb shell

Whipped topping, thawed

Combine the sugar, cornstarch and water. Cook together until thick. Add the box of strawberry gelatin, stirring while mixture is still hot. Let this cool, then fold in 1 quart of sliced fresh strawberries.

Pour into baked pie shell. Top with whipped topping. Chill until ready to serve.

I remember several years ago when gooey butter cake was all the rage. It seemed that everywhere we went this sweet treat was served. I have not made it in a long time, and now this makes me want to try it again.

Gooey Butter Cake

1 box yellow cake mix

1 stick margarine

2 eggs

1 (8 ounce) package cream cheese, softened

1 (16 ounce) box powdered sugar

2 eggs

Mix together the cake mix, margarine and eggs. Pat into a greased and floured 9-by-13-inch-baking pan. Combine the cream cheese, powdered sugar and eggs and mix until well combined. Pour over crust in pan and bake at 350 degrees for 35 minutes or until set.

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Helen Hunt of Cape Girardeau makes many of her own sauces and dressings. She would like to share a few of those recipes with you today.

Weight Watcher's French Dressing

2 cups tomato juice, cooked down for about 15 minutes

1 teaspoon onion flakes

3/4 cup cider vinegar

1 1/2 teaspoons salt

1/2 teaspoon paprika

1 tablespoon Worcestershire sauce

1/2 teaspoon pepper

1 tablespoon sugar substitute

1 teaspoon salad mustard

2 cloves garlic

Combine all ingredients well and store tightly covered in the refrigerator.

Helen's Barbecue Sauce

Helen has used this recipe since 1953. She likes using leftover roast with this sauce for nice barbecue sandwiches.

2 tablespoons margarine

1 medium chopped onion

2 tablespoons brown sugar

1 tablespoon Worcestershire sauce

2 tablespoons salad mustard

1 teaspoon salt

3/4 cup ketchup

Combine all ingredients and cook together about 10 minutes.

Salad Dressing

Helen likes to use this dressing in deviled eggs and potato salad.

1 cup sugar

1 1/2 tablespoons flour

1/4 cup milk

2 eggs

1 cup vinegar

Dash salt

Combine all ingredients and cook together until thick. Remove from heat and add 2 tablespoons butter at the end. Cool and refrigerate until ready to use.

Sylvia's Hummingbird Cake

3 cups flour

2 cups sugar

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

Combine these dry ingredients and add the following:

3 eggs

1 cup oil

Stir until moistened; do not beat. Stir in:

1 (8 ounce) can pineapple, undrained

1 1/2 teaspoon vanilla

1 cup pecans

2 cups chopped bananas

Pour this batter into three greased and floured 9-inch round cake pans. Bake at 350 degrees for 20 to 30 minutes or until tester comes out clean. Remove from pans and cool completely. Frost with the following frosting.

1 (8 ounce) package cream cheese, softened

1/2 cup margarine

1 (16 ounce) box powdered sugar

1 teaspoon vanilla

Combine these ingredients and beat until fluffy. Spread between layers and on sides of cake.

Ruth's Philly Salad Pour

1 pint (2 cups) boiling water over 10 marshmallows,

Stir then add:

1 package lemon gelatin

1 small package cream cheese

Stir this together until all ingredients are dissolved. Then fold in: 1/2 pint cream, whipped 1 cup crushed pineapple, drained. Pour into serving bowl and allow to chill thoroughly.

Wanda's Chicken

4 chicken breasts

1 can celery soup

Onion, chopped, to taste

1/4 cup white wine

1 can mushrooms

Saute floured chicken until brown. Add all other ingredients. Bake in a foil covered pan at 350 degrees for 1 hour. Serve over hot cooked rice.

Irene's Chicken

6 chicken breast halves, pound to slightly flatten

1/4 bottle reduced calorie Italian dressing

1/2 cup dry bread crumbs

1/3 cup Parmesan cheese

2 tablespoons chopped parsley

1/4 teaspoon garlic salt

1/4 teaspoon pepper

Slightly flatten chicken breasts with meat mallet. Marinate in bottled dressing. Coat with mixture of dry ingredients. Place in sprayed pan. Bake 35 minutes at 500 degrees, watch and do not overbake.

Cynthia's Steak

1 1/2 pounds round steak, cut into finger-like strips

Flour, salt and pepper, to coat

1 large onion, chopped

1 cup water

1 cup grated Cheddar cheese

1 1/2 cups sour cream

Hot cooked buttered noodles

Poppy seeds

Prepare steak by cutting into strips. Flour, salt and pepper to taste. Brown in large skillet. Push to the side and cook the onion until limp. Add the water and cheese. Cook on low 1 to 1/2 hours. Add the sour cream. Serve over hot cooked noodles and sprinkle with poppy seeds.

St. Francis' Chicken

6 to 8 chicken breasts

1 (8 ounce) bottle Russian dressing

1 package dry onion soup mix

1 small jar apricot preserves

Combine wet ingredients and pour over chicken. Bake 1 1/2 hours at 350 degrees. Serve with rice.

Well, lots of great recipe sharing today. That makes for a nice variety of recipes. Thanks to those who took the time to send them in.

We have no requests this week, so until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699; Cape Girardeau, Mo. 63701. Recipes published have not been kitchen-tested by the Southeast Missourian staff.