Favorite recipes for birthday celebrations

smcclanahan

I love it when we have a birthday to celebrate in our family. This time, though, it is not one of my little kids, it is the big kid in our house, Scott. Scott turns 40 today. I was telling someone at church Sunday that now 40 seems so young. I recall very vividly when my parents turned 40. I remember thinking they would die any time because they were so old. They are now in their 70s, and I am past 40 and Scott is now 40; it seems so very young. So, I wish my sweetie a happy 40th and will share one of his very favorite recipes with you today.

Scott's Favorite Pork Tenderloin Teriyaki

2 (9 ounce) pork tenderloins

2 tablespoons soy sauce

2 tablespoons lemon juice

1/8 to 1/4 teaspoon ground ginger

1 tablespoon vegetable oil

1 tablespoon brown sugar

1/8 teaspoon minced garlic

1 tablespoon sesame seeds

4 green onions, sliced using the green tops only

Bacon slices

Combine the ingredients for the marinade, (all ingredients except for the pork tenderloins and the bacon), in a small bowl and whisk until well blended. Place the pork tenderloins in a zip top plastic bag. Pour the marinade into the bag. Zip closed and place in the refrigerator overnight, or for several hours. Just before you are ready to prepare, wrap slices of bacon around each tenderloin, using as many pieces as are necessary to cover the tenderloin. Secure tightly with toothpicks. Grill over medium-hot coals for 18 to 25 minutes, brushing with marinade occasionally. Do not overcook. When pork is done, allow to rest about 10 minutes. Carefully remove all toothpicks. Slice pork diagonally. This will usually serve about 6.

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We have a lot of mail this week to share with you. Many are responses from requests we have had lately, so let's get right to those great recipes.

Several weeks ago we had a request for ice cream sandwich cake from Jewel DeWalt. Marilyn Weber from Frohna, Mo., has responded with her favorite recipe. Sounds like a nice cool dessert I could make for Scott's birthday party.

Ice Cream Sandwich Cake

Line a 9-by-13-inch baking dish with plastic wrap, letting a little extend up over the edges a few inches on the long sides. Arrange 6 ice cream sandwiches with sides touching in two rows of three each. Spread with 1 cup thawed frozen whipped topping. Sprinkle with 1/3 cup toffee bits, such as Heath. Top with 6 more ice cream sandwiches. Freeze until firm. Holding the plastic wrap on the long sides, lift cake and invert onto a serving platter. Remove plastic wrap, spread top of cake with 1 cup thawed frozen whipped topping. Sprinkle with 1/3 cup toffee bits.

To serve, slice crosswise. Drizzle with chocolate syrup, if desired. You must keep in the freezer until just ready to serve, as it thaws pretty quickly.

No, we are not even going to address the calories or the fat grams in that ice cream cake! But boy doesn't that sound rich and delicious.

One of my senior adult friends from the Senior Center asked me to put in a request to all of you for a good vegetarian chili recipe. We have two more to share with you today. The first recipe is from Evonne Wagoner of Cape Girardeau. This recipe is served at the Peabody Hotel in Orlando, Fla.

Vegetarian Chili

Brown in 2 tablespoons oil:

1 small peeled zucchini, sliced

2 stalks celery, chopped

2 carrots, chopped

1 medium onion, chopped

6 sliced mushrooms

Add:

1 cup stewed tomatoes

1 can chili hot beans

1/2 can green chilies, or to taste

Season with the following and all to taste:

Salt

Minced garlic

Chili powder

Simmer until vegetables are cooked but not soft or mushy.

To serve, add grated cheese, a dollop of sour cream and top with chopped green onion tops.

Our second recipe for vegetarian chili comes from an e-mail I received from a reader. All I had was the sender's address and not a name to go with it, but all the same, the recipe sounds great.

Vegetarian Chili

1 can (28 ounce) tomatoes, undrained

1 jar (16 ounce) Taco Bell Home Originals Thick 'N Chunky Salsa

1 can (15 ounce) black beans, rinsed, drained

1 pkg. (10 ounce) frozen whole kernel corn

1 cup halved zucchini slices

1 teaspoon chili powder

1 package (8 ounce) Kraft 2% Milk Shredded Reduced Fat Mild Cheddar Cheese

Mix tomatoes, salsa, beans, corn, zucchini and chili powder in saucepan. Bring to boil on medium-high heat. Reduce heat to low; simmer 10 minutes. Sprinkle 2 tablespoons cheese onto bottom of each serving bowl; top with chili. Sprinkle each with additional 2 tablespoons cheese.

Quite a long while ago, we had a request for three-milk cake. Janet Welter of Kelso, Mo., sent in a large envelope stuffed full of recipes to pass along to you. One of the recipes in her full-to-the-brim envelope was for three-milk cake. She got this recipe from a woman who lived in Peru. Janet said that her cake cover will barely cover this cake, so you may need to measure your serving plate and cover before starting this recipe to plan your serving piece.

Three-Milk Cake

1 1/2 cups sugar

6 eggs, separated

1 1/2 cups self-rising flour

1/2 cup fresh squeezed orange juice

1/2 teaspoon vanilla

1 (14 ounce) can sweetened condensed milk

1 (8 ounce) carton heavy whipping cream

1 (5 ounce) can evaporated milk

Beat egg whites in a large clean bowl until they form soft peaks. Gradually beat in the sugar. Blend in the egg yolks. Add flour, orange juice, and vanilla, folding in gently until well mixed. Pour into a springform pan that has had the bottom sprayed with non-stick spray. Bake 40 minutes at 325 degrees or until center is set. Use a toothpick to test for doneness. Remove from oven and let cool. After the cake has cooled, poke a lot of holes in the cake while it is still in the pan, using an ice pick or other long-tined instrument. You will need to have quite a lot of holes.

Next, heat in a pan the sweetened condensed milk, heavy whipping cream and evaporated milk; stir and heat to a simmer. Do not boil and be sure to stir or it will stick to the pan. Pour very slowly over the cake. Leave the cake in the pan and cover with foil. Refrigerate overnight. The next day, run a knife around the edge of the pan and remove the sides. The cake will be heavy. Carefully remove the cake from the pan and place on a cake platter that has a cover to it. Cover the cake with Cool Whip, on the sides and the top. Decorate or serve with fresh fruit such as strawberries or toasted coconut, as desired. Cover the cake and refrigerate any leftovers.

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Lexie has this cute little boy in her class, Chance. They have become friends in kindergarten together and Chance's daddy must be quite a cook, from what I hear. Recently he brought some unusual potato candy to school for the class to try, and I was given a piece of the very sweet candy, too. So, for Chance and his daddy, here is his potato candy recipe.

Potato Candy

1 medium potato, peeled, diced and quartered

1 (2 pound) bag powdered sugar

Peanut butter

Cook the potato in boiling water until soft. Drain and mash in a medium bowl. Add powdered sugar a little at a time until a stiff dough forms. It will take the better part of the bag. Divide the dough into four pieces. Dust counter with powdered sugar. Roll each piece one at a time until thin. Spread with a thin layer of peanut butter. Starting on one side, roll up into a log, using a fork to carefully remove from the counter as you work. Wrap and freeze for 1 hour. Remove from freezer and slice into pieces for serving.

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We still have the one request out for caramel icing and we have a new request this week. Lori Davis from Sikeston, Mo., would like to have recipes for caramel or praline pecans. She described them as pecans baked in the oven with brown sugar, cinnamon and nutmeg. There are many recipes floating around with all sorts of different combinations of ingredients, so you will need to send in your favorite and let her choose which one she likes best.

I am way out of room for today, but there is much more in store for you next week. I need to run and get a birthday cake baked, 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.