Easy recipes for children to prepare

It is so much fun to be together as a family in the kitchen. Our children love to help me every chance they get. Both of them have come so far in their abilities. A few nights ago, our son made scrambled eggs and pancakes for dinner. He did a great job, and I am trying to teach him all I can. This recipe is one that the kids and I will be making together in the kitchen. The nice thing about this is nearly any flavor of fruit pie filling will work.

Peach Enchiladas

1 (21-ounce) can peach pie filling

1 teaspoon cinnamon, stirred into the peaches

6 (8-inch) flour tortillas

1/3 cup margarine

1/2 cup sugar

1/2 cup firmly packed light brown sugar

1/2 cup water

Spoon about 1/4 cup of the peach pie filling evenly down the center of each tortilla. Roll the tortilla up and place them, seam side down, in a lightly greased 2-quart baking dish. Bring the margarine, sugar, brown sugar and water to a boil in a saucepan. Reduce heat and simmer 3 minutes; stirring constantly. Pour the mixture over the enchiladas. Bake at 350 degrees for 20 minutes. Serve hot with vanilla ice cream if desired.

Most people usually don't think about having a dip with cookies or crackers, but this simple dip is perfect for children. Children love to dip just about anything, and some don't care for plain graham crackers. This dip makes graham crackers seem like some other dessert for children. It is also very good with the Shortbread Girl Scout cookies. I especially like raspberries in my dip.

Berry-licious Cookie Dip

1 small frozen whipped topping, thawed (fat-free is fine)

Fresh or frozen and thawed strawberries and blueberries

Cookies (graham crackers, vanilla wafers, oatmeal, or other plain cookies)

Place berries in a small bowl. Mash them with a fork until all large pieces are gone. Add whipped topping and fold together until well combined. Serve immediately with cookie variety.

Sandy Riehn from the Southeast Missourian has requested recipes for old-fashioned raisin pie. She would like recipes for both cream and sugar. To get you started, I have pulled out a couple from my files.

Raisin Pie

2 cups raisins

2 cups water

1/2 cup brown sugar

2 tablespoons cornstarch

1 teaspoon cinnamon

1/8 teaspoon salt

1 tablespoon vinegar

1 tablespoon butter

1 pastry for double crust 9-inch pie

Boil raisins in 1 3/4 cups water for 5 minutes. Combine brown sugar, cornstarch, cinnamon and salt in remaining 1/4 cup cold water. Add to raisins, stir until mixture boils. Remove from heat and add butter and vinegar. Pour into pastry-lined pan. Cover with top pastry. Bake in hot 450 degree oven for 25 minutes.

Raisin Pie II

1/3 cup lemon juice

1/2 cup orange juice

1 teaspoon grated lemon zest

2 teaspoons grated orange rind

1 cup light brown sugar

Pinch salt

2 cups seeded raisins

1 1/2 cups water

Combine these ingredients in a saucepan and bring to a boil. Then mix 4 1/2 tablespoons flour to a paste with 1/2 cup cold water. Stir this into hot mixture gradually. Cook, stirring about 5 minutes or until mixture thickens. Line a pie plate with dough and pour in filling. Cover with lattice topping. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake about 30 minutes longer.

Sour Cream Raisin Pie

3 eggs, separated

1 1/2 cups sour cream

3/4 cup sugar

1/4 cup flour

1 teaspoon cinnamon

1/4 teaspoon cloves

1 cup raisins

1 baked pie shell

3 tablespoons sugar

In top of a double boiler blend 3 egg yolks and 1 1/2 cups sour cream. Stir dry ingredients gradually into eggs and sour cream. Cook until thick. Stir in one cup raisins. Pour in baked pie shell. Top with meringue from 3 egg whites, whipped very stiff with 3 tablespoons sugar. Bake at 350 degrees for 10 to 15 minutes.

I was at the supermarket and noticed a display of fresh strawberries out already. They looked so pretty and I wanted to buy some so badly, but held off. Then at work we decided to try a strawberry cream pie recipe, and thus quench my desire for strawberries for the moment. I thought you might enjoy the recipe also.

Strawberry Cream Pie

1 small package vanilla instant pudding

1 small package strawberry gelatin

2 cups water

1/2 teaspoon lemon juice

1 small container frozen whipped topping, thawed

1 1/2 cups fresh strawberries, sliced

1 10-inch baked pie shell

Combine above ingredients and bring to a boil. Boil gently for 2 to 3 minutes. Cool in refrigerator until jellied. Fold in whipped topping and sliced strawberries. Place in baked pie shell. Refrigerate until serving time.

During this time of year don't you just get hungry for cooked cabbage? I don't particularly care much for corned beef, and this would be a nice substitute for me to use for St. Patrick's day.

Cabbage and Bratwurst

5 to 6 links bratwurst sausage

1 medium head cabbage, coarsely chopped

1 large onion

1/2 cup creamy honey-mustard dressing

1/4 cup applesauce or apple cider

1 to 2 teaspoons caraway seed

1/2 teaspoon celery seed

Salt and pepper to taste

Brown sausage and cut into bite-size pieces. Drain well. Combine with cabbage and onion in the crock pot. Add remaining ingredients; cover and cook on low for 8 to 10 hours. Serves 4.

I need to wind this up for this week. Have a wonderful week and 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.