Food tastes best when shared with friends

Employees at a bank in Cape Girardeau are cooking up a storm. Brenda Bowman from the bank told me that they enjoy carry-in foods from time to time. I always think food tastes better when shared with friends and co-workers. The bank employees have a special relationship with the senior center where I work, because several times a week, they come to the center and help in the kitchen to serve the noon meal.

This is a great opportunity for them to volunteer and for our kitchen employees to prepare for the next day, get some cleaning done and their paperwork caught up. We appreciate them so much, and now we learn a little bit more about some of the employees as they share their favorite recipes with you today.

Old Fashioned Egg Pie

Submitted by Melonie Jackson

1 cup sugar

1 teaspoon salt

2 teaspoons flour

1 tablespoons butter or margarine, melted

1 teaspoon vanilla

3 large eggs

1 cup evaporated milk

1 unbaked pie shell

Heat oven to 350 degrees. Combine sugar, salt and flour. Add butter, vanilla and eggs. Add milk and mix well. Pour into an unbaked pie shell. Bake for 1 hour or until firm.

Bologna Salad

Submitted by Brenda Bowman

1 (24-ounce) Fricks Bologna

2 hard boiled eggs, cooled and peeled

1/8 teaspoon sugar

1/2 cup sweet pickle relish

1 cup Miracle Whip Light

Grind bologna and eggs together. Mix in rest of ingredients and serve. Best if refrigerated overnight.

Fruit Dip

Submitted by Debbie Suhre

1 large jar Kraft marshmallow cream

2 (8-ounce) packages cream cheese, softened

1/4 cup powdered sugar

Combine all ingredients together. Mix until creamy then chill in refrigerator. Use your favorite fruit to dip.

Easy Delicious Caramel Dip

Submitted by Karen Schlosser

1 can Eagle Brand Sweetened Condensed Milk

Remove paper from can by peeling it off completely. Place the unopened can of condensed milk in a pan of water covering 3/4 of the can. Bring to a boil and boil approximately 45 minutes. Carefully open the can, as its contents are hot. Use as a delicious caramel dip for cored and wedged apples. This stays soft even after being refrigerated.

Easy Fruit Salad

Submitted by Jeanne M. Camden

1 large can peach pie filling

2 cans mandarin oranges, well drained

1 can pineapple chunks, well drained

1 pint fresh strawberries, sliced

1 banana, sliced

Mix first three ingredients in a large bowl. For best results chill for 1 hour before serving. Just before serving, add the strawberries and banana.

The next recipe calls for a canned cream of coconut product. Every time I print this product in a recipe, I get several phone calls about what it is and where to find it. This can be found in the baking isle or in the liquor department of grocery stores. The product, even if found in the liquor department does not contain alcohol and makes this cake one of our family favorites.

Coconut Cream Cake

Submitted by Bonnie Eaves

1 box yellow or white cake mix

1 can cream of coconut

1 carton frozen whipped topping, thawed

1/2 cup sweetened flake coconut

Bake cake mix according to directions on the package using a 9-by-13-inch baking pan. After the cake has cooled, poke holes in top of cake and pour cream of coconut into each hole and covering the top of the cake. Spread whipped topping on top and sprinkle with coconut. Refrigerate overnight for best results.

Bacon Cheddar Ranch Dip

Submitted by Lee Schlitt

1 (16-ounce) container sour cream

1 package dry ranch dressing mix

1 cup shredded sharp Cheddar cheese

1/2 cup real bacon bits, (Hormel brand is delicious)

Mix all ingredients together and chill until ready to serve.

I have placed these recipes in my recipe file to serve. I especially like the idea that all of the recipes are quick to put together and makes it possible when schedules are full. I hope you enjoy them as well.

A friend gave me a few recipes to share with you. These are recipes she uses when entertaining and for her family to enjoy.

Savory Bubble Ring

8 to 12 slices bacon, fried crisp and crumbled

1/2 cup grated Parmesan cheese

1/4 cup deiced green pepper

1/4 cup diced onion

2 (10-ounce) cans Hungry Jack biscuits

1/4 to 1/2 cup margarine, melted

Heat oven to 350 degrees. Grease a 12-cup tube pan or Bundt pan. In a large bowl, combine bacon, cheese, green pepper and onion. Separate dough into 20 biscuits. Cut each biscuit into 4 pieces using kitchen shears or scissors. Place biscuits in bowl with bacon-cheese mixture. Toss to mix. Arrange coated pieces in prepared pan pouring any remaining mixture over biscuits. Drizzle with melted margarine. Bake at 350 degrees for 40 to 45 minutes, or until golden brown. Cool in pan 5 minutes. Turn onto serving plate.

Crab Rangoon Spread with Wontons

Preheat oven to 375 degrees.

1 package wonton squares

3/4 to 1 stick margarine, melted

Parmesan cheese

Lightly brush jellyroll pan with melted margarine. Cut wontons in half, cut at a diagonal. Place in pan. Brush with additional margarine, sprinkle liberally with Parmesan cheese. Bake for 5 to 10 minutes, until golden brown, watching carefully. Cool on paper towels and place in airtight container. These are great.

For the spread:

1 (8-ounce) cream cheese, softened

2 tablespoons milk

1/4 teaspoon garlic powder

1 (6-ounce) can crabmeat, drained (do not buy the lump crabmeat)

1 tablespoon chopped parsley

Beat cream cheese until creamy. Stir in milk and garlic powder. When well blended, stir in crabmeat and parsley. In microwave, heat on 80 percent power for 3 minutes, stirring after each minute. Drizzle with sweet and sour sauce and serve with wonton chips.

I hope you enjoy the variety of recipes today. I look forward to trying the crab Rangoon spread with wontons; that sounds really good.

Have a great 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.