Family recipes shared in new cookbook

smcclanahan

Joyce Penny of Jackson, Mo., shares a delicious cheese ball recipe with us today. She recently had a new grandson born 13 weeks early, and little baby Carson had to spend 14 weeks in Children's Hospital in St. Louis. After 14 weeks together, the nursing staff and her family became like family. When baby Carson was able to come home, nurse Judy Gaebler shared her family recipe for cheese ball to serve at the baby shower so she could be a small part of the festivities. Now, weeks later, baby Carson and his family are all doing well.

The Gaebler Family Cheese Ball

12 ounces cream cheese, softened

1 (6 ounce) jar Kraft Old English cheese

4 ounces blue cheese, crumbled

1/2 teaspoon onion juice

1/2 teaspoon Worcestershire sauce

Finely chopped pecans and parsley flakes, as garnish

Pretzels

Mix cream cheese, Old English, blue cheese, onion juice and Worcestershire sauce together, mixing well. Form a ball; roll ball into a mixture of about 1/2 cup of nuts and 1 tablespoon parsley flakes. Place in mold or small serving bowl. Chill until firm. Serve with pretzel sticks on the side or Gaebler fashion with pretzel sticks sticking in all over like a porcupine.

Joyce, I, too, have enjoyed this cheese ball, and in place of the fresh, crumbled blue cheese, I used the Kraft Roka blue in the small jar to give a smooth and creamy texture. Either way is good.

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There are several new community cookbooks available out right now and one I would like to mention is the Mount Auburn Christian Church cookbook "Our Family Favorites." This Cape Girardeau church has assembled a book of 276 pages of recipes and has a large section of tips and hints near the back of the cookbook. The books are available from any church member or from the church office for $15 each. I will open the book and pick a few recipes to share with you.

Hearty Potato Soup

Submitted by Tracey Tripp

6 potatoes, peeled and diced

6 tablespoons flour

2 carrots, sliced

1 teaspoon salt

6 ribs celery, sliced

1/2 teaspoon pepper

1 onion, chopped

3 cups milk

3 cups water or chicken broth

1 (8 ounce) cream cheese

6 tablespoons margarine

1 can cream of mushroom soup or cream of chicken soup

Cook potatoes, carrots, celery and onion in water or chicken broth until tender. Do not drain. Set aside. In another pan, melt margarine. Stir in flour, salt and pepper. Gradually add milk and stir until thick. Add cream cheese and can of soup, simmer and stir until cream cheese is melted. Add to potato mixture and stir well. Garnish with cheddar cheese and crumbled crisp bacon when serving.

Sicilian Meat Roll

Submitted by Helen Mosby

1 1/2 pounds lean ground beef

1/2 cup tomato juice

2 eggs, beaten

1/2 cup soft bread crumbs

1 1/2 teaspoon salt

1/2 teaspoon ground pepper

1/4 teaspoon oregano

2 cloves garlic, minced

3 tablespoons dried parsley flakes

6 to 8 thin slices cooked ham

2 cups Mozzarella cheese, grated

Mix ground beef with eggs, tomato juice, bread crumbs, salt pepper, oregano, garlic and parsley flakes. Pat mixture onto a double layer of waxed paper forming a 10-by-16-inch rectangle. Arrange ham slices on top of meat in an overlapping pattern, leaving a small border uncovered. Sprinkle shredded cheese on top. Roll up meat rectangle, lifting away waxed paper as you roll. Roll meat onto a greased baking dish and tuck the ends in. Bake at 350 degrees for 1 hour. Allow meat to rest for 15 minutes before slicing. You may wish to substitute 4 egg whites in place of the whole eggs and use a lifted rack to allow fat to drip off while baking.

Curried Chicken and Rice

Submitted by Deb Bennett

1/2 cup chopped onion

1/4 cup butter

1/2 cup chopped celery

1 cup uncooked Minute Rice

2 to 3 cups cooked chicken or turkey

1 1/2 teaspoons salt

1/4 teaspoon pepper

1 scant teaspoon curry

2 cans cream of chicken soup

2 cups milk

Saute onion and celery in butter. Mix with remaining ingredients and bake in a shallow covered casserole dish for 1 hour at 350 degrees.

Cherry Oatmeal Crispy Cookies

Submitted by Marilyn Nall

1 cup shortening

1 cup white sugar

1 cup brown sugar

2 eggs

2 cups flour

1 or 2 jars maraschino cherries

1 teaspoon baking soda

1/4 teaspoon salt

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

3 cups old fashioned oats

Drain and cut cherries in fourths; set aside. Cream shortening and sugars; add eggs, one at a time, beating well after each addition. Stir in dry ingredients. Add oats and cherries. Bake at 375 degrees for 10 to 12 minutes.

Peach Delight

Submitted by Edna Patterson

2 cups self-rising flour

2 sticks melted margarine

1 cup chopped pecans

1 (8 ounce) carton frozen whipped topping, thawed

1 (8 ounce) cream cheese

2 cups powdered sugar

4 tablespoons cornstarch

1 cup sugar

1 (3 ounce) box peach or apricot gelatin

1 cup water

Several fresh peaches, peeled and thinly sliced

Mix flour, margarine and pecans well and press into a 9-by-13-inch-baking dish. Bake at 350 degrees for 15 to 20 minutes. Cool. Mix cream cheese and powdered sugar and blend in whipped topping. Spread onto cooled crust. Layer sliced peaches on top to cover. Mix and cook until clear the cornstarch, sugar, gelatin and water. Cool. Pour over the peaches; chill. Yields about 24 servings.

Some time ago "the soup queen" requested the recipe for curried butternut shrimp bisque that I had eaten at a dinner party. And Jodi Thompson of Jackson, Mo., has shared the recipe with us today.

Curried Butternut Shrimp Bisque

Makes 9 1/2 cups

1 pound unpeeled, medium-size fresh shrimp

3 tablespoons unsalted butter

1 large yellow onion, chopped

1 (3-pound) butternut squash, peeled, seeded, and cut into 1/2-inch cubes

3 (14.5-ounce) cans chicken broth, divided

2 teaspoons curry powder

1 teaspoon dried thyme

1 cup whipping cream

1/4 teaspoon salt

1/4 teaspoon ground red pepper

Garnishes: whipping cream, paprika

Peel shrimp, and de-vein, if desired. Set aside. Melt butter in a 4-quart heavy saucepan over medium-high heat; add onion, and saute 7 to 8 minutes or until tender. Reduce heat to medium; add squash, and cook, stirring occasionally, 15 minutes or until tender. Add 1 can broth, shrimp, curry and thyme, and cook 2 to 3 minutes or just until shrimp turn pink. Let cool slightly. Process mixture in a blender or food processor until smooth, stopping to scrape down sides. Return mixture to saucepan; add remaining broth, and bring to a boil. Stir in 1 cup whipping cream, salt and pepper; reduce heat to low, and simmer 5 minutes. Garnish, if desired.

Preparation time about 25 minutes; cooking time about 30 minutes.

I hope you enjoy all of the variety of recipes today. Be sure to share your favorite recipes with other readers. Have a wonderful week, and 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.