From the cookbook of Dorothy Points

There are so many fun and friendly people who come to the senior center, and of course we get to know them very well. Over the years we have laughed and cried with many people. Dorothy Points visits the senior center everyday, and at least once a week she brings in a treat to share with others. I decided to include a few of her recipes today in hopes that you can share them with your friends someday, as well.

Apple Pie

This recipe can be used with gooseberries, rhubarb, blueberries or blackberries.

1 cup sour cream

1 egg, slightly beaten

1 1/4 cups sugar

1 teaspoon cinnamon

3 tablespoon tapioca

Pinch salt

3 cups grated apples

Mix together egg, sugar, tapioca, salt and cinnamon. Add sour cream and mix well. Add grated apples. Pour into large 9-inch pie crust. Bake 450 degrees for 15 minutes, then turn oven temperature down to 350 degrees and bake for 45 minutes.

German Cooked Cheese (Koch Kaese)

1 level teaspoon baking soda

1 pound small curd cottage cheese

1 stick butter or good quality margarine

1/2 teaspoon salt

8 ounces processed cheese or Swiss cheese

Sprinkle baking soda over cottage cheese. Let stand at room temperature for 2 hours, or overnight in the refrigerator. Do not stir. Melt butter and cheese with salt over very low heat until melted. Add cottage cheese and slowly cook until all melted and dissolved. Makes about 3 cups. Serve on crackers or is best on hot fresh baked bread.

Spinach Appetizer Balls

2 (10 ounce) packages frozen chopped spinach, cooked, drained

2 cups herb-seasoned stuffing cubes

1 cup grated Parmesan cheese

4 eggs, slightly beaten

3/4 cup butter, softened

1/2 teaspoon pepper

1/4 teaspoon freshly grated nutmeg, or to taste

1/4 cup finely minced onion

In a large bowl, combine all ingredients; mix well. Shape by rounded teaspoons into small balls. Place on lightly greased baking sheet. Bake at 350 degrees for about 15 to 20 minutes, or until firm. Serve warm. Makes 3 to 4 dozen appetizer balls.

German Blatz Kuchen

3 egg yolks

1 tablespoon cream

1 teaspoon sugar

6 teaspoons butter

1 cup flour

Dash salt

Preheat oven to 450 degrees. Beat egg yolks well. Add cream, then sugar and melted butter and salt. Add sifted flour, a little at a time. Blend well. Work enough flour to make smooth, stiff dough, slightly softer then a noodle dough. Divide dough into 4 or 5 portions. Make into a ball on lightly floured board. Place a cookie sheet into the oven to heat. Roll balls into a round of dough about 11-inches in diameter, the round of dough should be rolled paper thin, thinner than noodles. Place rounds of dough onto hot cookie sheet. Place immediately into 450 degree oven and bake 4 or 5 minutes. When done, the Kuchen will be golden brown and filled with blisters of various sizes and shapes. Bake remainder of dough the same way. Brush each with melted butter and sprinkle with sugar. Break the Kuchen into serving pieces. Serve in airtight container or plastic zip-top bag.

German Chocolate Upside Down Cake

1 cup coconut

1 cup pecans

Mix above and put in lightly greased 9x13-inch cake pan. Mix one German chocolate cake mix by package directions and pour over coconut and pecans. Melt 2 sticks of butter or margarine; add one 8-ounce package cream cheese. Beating until well combined. Add one 1-pound box powdered sugar; mix until creamy. Pour over cake mixture. Bake 45 to 50 minutes at 350 degrees.

Over the years that I have worked at the senior center, I have collected many recipes and have kept them filed away. Occasionally I pull one out and fondly remember the person who gave me the recipe. Some I did not put names on, for which I regret. Here are a couple from that special file.

Strawberry Angel Dessert

1 (3 ounce) package strawberry gelatin

1 (10 ounce) package frozen sliced strawberries

1 tablespoon sugar

Pinch of salt

1 (10-inch) angel food cake, torn in pieces

1/2 pint whipping cream, whipped or 8 ounces frozen whipped topping, thawed

Dissolve gelatin in 1 1/2 cups boiling water. Stir in thawed strawberries, sugar and salt. Cool until it begins to thicken. Fold in whipped cream. Cover bottom of 9 inch pan with half of torn angel food cake. Pour over half of strawberry and cream mixture. Make another layer with remaining cake and strawberry mixture. Refrigerate 4-5 hours to set. Cut into squares. Double recipe for 9 x 13 inch pan.

Chuckwagon Chili Spaghetti

2 pounds ground beef

2 onions, chopped

1 green pepper, chopped

1 (28 ounce) can tomatoes

1 (16 ounce) can tomato sauce

1 teaspoon salt

1/2 teaspoon garlic powder

2 tablespoons chili powder

1 (27 ounce) can red kidney beans, drained

1 pound spaghetti

2 tablespoons salt

Sauté ground beef and onions. Add green pepper, tomatoes, tomato sauce, 1 teaspoon salt, garlic powder and chili powder. Cover and cook about 25 minutes. Add kidney beans and heat. Cook spaghetti in boiling salted water using the 2 tablespoons salt. Drain. Combine spaghetti and sauce, or pour sauce over spaghetti. Yields 8 servings.

Macaroni, Cheese and Tomato Bake

8 ounces corkscrew macaroni

2 tablespoons butter

2 tablespoons flour

1 teaspoon salt

1 1/2 cups milk

1 (8 ounce) package American cheese, diced

1/2 teaspoon hot pepper sauce

2 large tomatoes, cut into chunks

Cook macaroni. Drain. Melt butter in skillet and stir in flour and salt. Stir in milk and cook until thick. Add cheese and cook until melted. Place macaroni in casserole. Gently toss in tomatoes. Pour cheese over macaroni. Bake at 350 degrees for 30 minutes. Yields 6 servings. 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 newssemissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Reciples published have not been tested by Southeast Missourian staff.