Favorites from Hometown, U.S.A.

I was given a new cookbook that features recipes from all over the United States. The favorite recipes from community and church cookbooks have been compiled into one book, and it is a great cookbook. There are so many recipes I just can't wait to try. I have pulled a few for you to make and enjoy.

Bubble-Up Pizza

2 (7.5-ounce) cans buttermilk biscuits

1 (14-ounce) jar pizza quick sauce

1 pound ground pork sausage, cooked and drained

1 (2 1/4-ounce) can sliced ripe olives, drained

1 (8-ounce) package sliced fresh mushrooms

3 cups shredded cheddar cheese, divided

1/2 to 1 (8-ounce) package sliced pepperoni

Tear or cut biscuits with scissors into quarters; place in a large bowl. Add 1 cup pizza sauce, sausage, olives, mushrooms and 1 1/2 cups cheese; stir well. Spread in a greased 9-by-13-inch pan. Layer pepperoni as desired over biscuit mixture; spread remaining pizza sauce over pepperoni. Sprinkle with remaining cheese. Bake, uncovered, at 375 degrees for 35 to 40 minutes or until biscuits are done. Yields 8 servings.

Ham and Cheese Stromboli

1 (32-ounce) package frozen bread dough, thawed and divided

2 cups diced cooked ham

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 (4.5-ounce) can sliced mushrooms, drained

1/3 cup spaghetti sauce

Butter or margarine, melted

Place 1 loaf bread dough on a lightly floured surface; roll dough into a 15-by-8-inch rectangle. Layer half each of ham, Parmesan cheese, mozzarella cheese, sliced mushrooms and spaghetti sauce lengthwise down one side of dough, leaving a half-inch border at top and bottom of dough. Fold plain half of dough over filling; pinch seam and ends to seal. Repeat with remaining loaf dough and filling ingredients. Transfer loaves to lightly greased baking sheets; cut 5 small slits in top of each loaf. Brush loaves with melted butter. Bake at 375 degrees for 35 minutes or until loaves are lightly browned. Slice loaves to serve. Makes about 8 servings.

Blueberry Icebox Pie

2 (14-ounce) cans sweetened condensed milk

2/3 cup fresh lemon juice

1 teaspoon vanilla extract

1 teaspoon almond extract

1 (12-ounce) container frozen whipped topping, thawed

1 (15 1/2-ounce) can blueberries in syrup, drained, or fresh

2 (6-ounce) graham cracker crusts

Combine first four ingredients in a large bowl; stir well. Fold in whipped topping. Gently fold in blueberries. Spoon mixture evenly into crusts. Cover and chill at least 3 hours. Yields two 9-inch pies.

Roasted Herb Nuts

1 egg white

1/4 teaspoon cream of tartar

2 1/4 cups pecan halves, about 8 ounces

1 2/3 cups salted whole cashews, about 8 ounces

1 1/2 cups whole almonds, about 8 ounces

1/4 cup sesame seeds

2 teaspoons dried thyme or dried rosemary

1/2 teaspoon freshly ground black pepper

Salt, optional

Beat egg white and cream of tartar at medium speed of an electric mixer until soft peaks form. Add nuts, sesame seeds, thyme and pepper, tossing until nuts are evenly coated. Pour nut mixture into a lightly oiled 15-by-10-by-1-inch jelly-roll pan; arrange nuts in a single layer. Bake at 325 degrees for 35 to 40 minutes until nuts are golden, turning nuts with a spatula every 10 minutes. Let cool 15 minutes in jelly-roll pan; transfer nuts to paper towels, and let cool completely. Sprinkle with salt, if desired. Store roasted nuts in airtight containers. At this point, the nuts may be served alone, or tossed with cheddar crackers and made into a snack mix. Makes about 5 cups.

Cranberry-Amaretto Chutney with Cream Cheese

2 (8-ounce) packages cream cheese, softened

2 tablespoons milk

1 (12-ounce) bag fresh cranberries, about 3 cups

1 1/2 cups sugar

2 tablespoons fresh lemon juice

3/4 teaspoon grated fresh lemon rind

1/3 cup amaretto

1 tablespoon orange marmalade

Combine cream cheese and milk in a small bowl; beat at medium speed of an electric mixer until smooth. Line a 2-cup mold with cheesecloth, letting cloth hang over edge. Firmly press cream cheese mixture, 1 spoonful at a time, into mold. Fold cheesecloth over top; cover and chill 8 hours. Combine cranberries, sugar and lemon juice in a small saucepan. Bring to a boil over medium heat, stirring constantly. Reduce heat and simmer 20 minutes. Remove from heat; stir in lemon rind, amaretto and marmalade. Cool to room temperature. Unmold cheese onto a serving platter; remove cheesecloth. Spoon cranberry sauce over cheese. Serve with crackers. Makes 16 appetizer servings.

Sparkling Summer Tea

1 quart boiling water

2 family-size tea bags

1/2 cup sugar

1 (12-ounce) can frozen lemonade concentrate, thawed and undiluted

1 quart water

1 (1-liter) bottle ginger ale, chilled

Fresh mint sprigs, lemon slices and lime slices for garnish

Pour boiling water over tea bags; cover and steep 5 minutes. Remove tea bags from water. Stir in sugar, lemonade concentrate and 1 quart water; cover and chill. Stir in chilled ginger ale just before serving. Serve over ice and garnish as desired.

Servings: 14 cups.

Sin-Free Sangria

1 (12-ounce) can frozen white grape juice concentrate

1 (12-ounce) can frozen apple juice concentrate

1 (12-ounce) can frozen cranberry juice concentrate

1 (12-ounce) can frozen limeade concentrate

2 (2-liter) bottles lemon-lime carbonated beverage

Mix all ingredients and garnish with lemon and lime slices and chunks of red skinned apples in a clear pitcher before serving.

Pumpkin-Pecan Biscuits

Serve these tasty biscuits hot with butter and honey or split, toasted and topped with ham for a real crowd pleaser.

2 cups flour

1/4 cup sugar

1 tablespoon plus 1 teaspoon baking powder

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 cup butter or margarine, cut into pieces

1/3 cup chopped pecans, toasted

2/3 cup canned pumpkin

1/3 cup half-and-half

Combine first 6 ingredients in a large bowl. Cut in butter with a pastry blender until mixture is crumbly; stir in pecans. Combine pumpkin and half-and half; add to flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 4 or 5 times. Add more flour if dough is sticky. Roll dough to half-inch thickness; cut with a 2-inch biscuit cutter. Place on a lightly greased baking sheet. Bake biscuits at 400 degrees for 12 to 14 minutes or until lightly browned. Makes 20 biscuits.

The cranberry chutney recipe and this pumpkin muffin recipe will be terrific later this fall, but I couldn't wait to pass them along to you now. Clip them and save for a later date.

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 Southeast Missourian staff.