Fruits add extra taste to sweet treats

smcclanahan

We had the most enjoyable Saturday last weekend as many of our family members cheered Ross on at the Rotary-sponsored Soap Box Derby. At 8, he was one of the youngest racers, and it was so cute to watch him crawl into that little car, strap on his helmet and start off down the hill. You would have thought he was driving at the Daytona 500.

Although we were eliminated after two heats, it was a great learning experience for all of us, and everyone, including Ross, had a wonderful time. Rick, Denise, Mary and all of the Rotarians who helped plan the event did a wonderful job, and our family sure appreciated their efforts. We already are thinking about next year's race.

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Jodi Thompson of Jackson has a couple of sweet treat recipes for us today. The banana rolley polley recipe sounds good and interesting. I am anxious to give it a try.

Orange Balls

12 ounces vanilla wafers, crushed

1 box confectioners sugar

2 sticks margarine

1 cup finely chopped pecans

1 small can frozen orange juice concentrate without water added

Mix all ingredients together. Let chill about 30 minutes. Pinch in small balls, about marble size. Roll in confectioners sugar or in coconut. Keeps for a long time in the refrigerator, also freezes well. Makes about 100 balls.

Banana Rolley Polley

2 ripe bananas

1/2 cup sugar

1 cup plain flour

1 tablespoon of butter

1/2 cup milk

1 cup boiling hot water

Mixing in a bowl: add flour, butter, pour in a small amount of milk at a time to make a dough mixture. Finger press dough out flat, slice bananas, long ways, not rounds. Lay on dough slightly apart, then roll up into a log shape. Place into a nonstick baking dish, mix sugar and boiling water together pour over banana dough. Bake in oven till golden brown, 20 to 30 minutes in a 400 degree oven.

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Jo Leadbetter of Cape Girardeau shares a recipe with us for a fresh mushroom salad. Note the storing directions if there is salad left over after serving. This will help prevent the mushrooms from getting saturated and mushy.

Raw Fresh Mushroom Salad

1 pound fresh mushrooms, washed and thinly sliced

1/2 pound Swiss cheese, chopped or grated

2 bunches green onions with tops, chopped

For the dressing:

3 teaspoons Cavender's Greek seasoning, or an equivalent brand

1/2 cup salad oil

1/4 cup red wine vinegar

1 tablespoon sugar

Mix salad ingredients and chill.

Mix dressing ingredients and chill. Just before serving, toss lightly with the dressing. If any salad is left, drain dressing and store each separately.

Jo also shares a strawberry salad with us. With fresh local strawberries just around the corner, we can whet our taste buds with this salad using frozen berries from the supermarket.

Strawberry Salad

1 large package strawberry gelatin

1 small package regular vanilla pudding

3 cups water

1 cup small marshmallows

1 package frozen strawberries, partially thawed

Put gelatin, pudding and water in a pan and bring to a boil. Add marshmallows and stir until melted. Add frozen strawberries. Mix until fruit separates. Refrigerate until set.

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A longtime friend of the family, Ruby Von Hostel, sent in several recipes that she would like to share with you. She enjoys all of these recipes, and hopes you will, too. Ruby's sister, Edna, makes this first recipe, which thus bears her name.

Edna's Casserole Español

1 cup corn, canned or frozen

1 (15-ounce) can black beans, drained

2 (15-ounce) cans stewed Mexican tomatoes, broken up

1 (12-ounce) package bowtie pasta, cooked and drained

1 (16-ounce) jar medium salsa

2 cups Cheddar cheese, shredded

2 cups Monterey Jack cheese, shredded

Combine all ingredients except cheese in a 9-by-13-inch casserole dish. Mix in 1 cup Cheddar and 1 cup Monterey Jack cheese. Top with remaining cheese. Bake at 350 degrees for 30 minutes.

Pepsi Cola Pork Chops

6 thick pork loin chops

1 teaspoon olive oil

1 cup ketchup

1 can Pepsi, not diet

Brown pork chops in a pan coated with hot oil. Pour ketchup directly onto chops in pan. Pour 1 can Pepsi directly over all. Cover and simmer on medium heat for about 45 minutes. Turn chops, stirring sauce at the same time to mix a bit more. Leave uncovered and simmer until sauce reduces to a barbecue sauce consistency, about 30 minutes longer.

Ruby and Edna love pizza and are always looking for ways to get that delicious pizza flavor in a nontraditional pizza dish. Here are a few for you to try.

Pizza Tot Casserole

1 pound ground beef

1 medium onion, chopped

1 medium green pepper, chopped

1 (11-ounce) can Italian tomato soup

1 can mushrooms, drained

2 cups Mozzarella cheese, shredded

1 (32-ounce) package frozen tater tots

In a skillet, cook beef, pepper and onions; drain. Add mushrooms and soup to meat. Place in a 9-by-13-inch-baking dish and top with cheese, then potatoes. Bake uncovered at 400 degrees for 35 minutes.

Crockpot Pizza

1 package Kluski noodles

1 1/2 pound ground beef

1 medium onion, chopped

1 (16-ounce) jar spaghetti sauce

1 (16-ounce) jar pizza sauce

1 (4-ounce) can mushroom pieces

1 (8-ounce) package Cheddar cheese

1 (8-ounce) package Mozzarella cheese

1 package pepperoni

Cook and drain noodles. Brown beef and onion; drain well. Add sauce and mushrooms; simmer well. In a crockpot layer the noodles, meat sauce, Cheddar cheese, Mozzarella cheese and pepperoni. Will make 2 layers. Cook on high for 4 hours. You can be creative and use your favorite ingredients.

Quick Mexican Pizza

1/2 pound ground beef

1/2 teaspoon cumin

1 1/2 teaspoons chili powder

1 cup salsa

4 (10-inch) flour tortillas

2 cups Colby/Monterey Jack cheese, shredded

Green and red peppers

Onion

Mushrooms

Black olives

Cook meat and drain. Stir in seasonings. Spread 1/4 cup salsa and 1/2 cup meat on each tortilla. Top each with 1/2 cup cheese and desired toppings. Bake at 400 degrees for 8 to 10 minutes, or until crisp and lightly browned.

If you don't think you would like the Mexican taste of these pizzas, she suggested using traditional Italian sauce and seasonings but still using the tortillas and toppings for the pizzas.

And one last recipe from Ruby for cookies. The crunchy peanut butter and corn flakes give these cookies a little added and welcome crunch.

Peanutty Peanut Butter Cookies

1 cup brown sugar, packed

1 cup crunchy peanut butter

1/4 cup margarine, softened

1/4 cup shortening

1 egg

1 cup all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

1 cup corn flakes, coarsely crushed

3 tablespoons sugar

Heat oven to 375 degrees. In a large bowl, combine brown sugar, peanut butter, margarine and shortening. Beat until light and fluff. Add egg; blend well. Lightly spoon flour into a measuring cup; level off. Add flour, baking soda, baking powder and salt; mix well. Stir in cereal. Dough may be sticky.

With lightly floured hands, shape level tablespoons of dough into 1 1/2-inch balls and roll in sugar. Place 2 inches apart on an ungreased cookie sheet. Flatten with a fork, crisscross. Bake for 7 to 10 minutes, or until golden brown.

I am out of time and wish you a very good week ahead. Enjoy, and as always, 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.