Go-to recipes for an anniversary

By Susan McClanahan

Scott and I are celebrating our 27th wedding anniversary this week, and it is fun to recall details from that day.

It was an unusually warm day, and we ran the air conditioner at the church to keep the wedding party and guests comfortable.

My brother served as head usher and was extremely tired, having stayed up all night finishing our beautiful wedding cake, and my three small nieces were precious in their darling white dresses all serving as flower girls.

I vividly recall the first time I saw Scott in his tuxedo and how happy we were to share our special day with our family and friends. My brother-in-law, Doyle, gave us lottery tickets as a fun gift, and we did not have a single number match.

I remember laughing with Doyle that our marriage "would never last" because of the unlucky lottery tickets. We spent our honeymoon attending a University of North Carolina basketball game in Chapel Hill and were thrilled when coach Dean Smith led the Tar Heels to a win over Georgia Tech.

I thought today I would include in this column just a few recipes that are good go-to recipes and ones that I use occasionally. They are not necessarily Scott's absolute favorites, as I have shared many of those with you before. These recipes are just ones we like and I keep on hand to make throughout the year.

Savory Crab Cheesecake

This appetizer spread is quite delicious and can be made ahead so there is no last minute rush in preparation. It is nice to have on hand during Scott's favorite time of the year -- the NCAA basketball tournament.

• 1 cup crushed butter-flavored crackers, about 25 crackers
• 3 tablespoons butter, melted
• 2 packages, 8 ounces each cream cheese, softened
• 3/4 cup sour cream, divided
• 3 eggs, lightly beaten
• 2 teaspoons grated onion
• 1 teaspoon lemon juice
• 1/4 teaspoon seafood seasoning, like Old Bay seasoning
• 2 drops hot pepper sauce, or to taste
• 1/8 teaspoon pepper
• 1 cup crab meat, drained, flaked and cartilage removed
• Additional seafood seasoning, optional

In a small bowl, combine cracker crumbs and butter. Press onto the bottom of the greased 9-inch springform pan. Place pan on baking sheet. Bake at 350 degrees for 10 minutes. Place pan on a wire rack. Reduce heat to 325 degrees.

In a large bowl, beat cream cheese and 1/4 cup sour cream until smooth. Add eggs; beat on low just until combined. Add onion, lemon juice, seafood seasoning, hot pepper sauce and pepper; beat just until blended. Fold in crab. Pour over crust. Return pan to baking sheet. Bake for 35 to 40 minutes or until center is almost set. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Spread remaining sour cream over top. Refrigerate overnight.

Remove sides of pan. Let cheesecake stand at room temperature for 30 minutes before serving. Sprinkle with seafood seasoning if desired. Refrigerate leftovers. Yield: 20-24 appetizer servings.

Beef Steak Marinade

This is one of our favorite marinades for flank or top sirloin steak. Grilling just to perfection makes it even better.

• 1/4 cup canola oil
• 1/4 cup low sodium soy sauce
• 3 tablespoons honey
• 2 tablespoons vinegar
• 1 1/2 teaspoons ground ginger
• 1 1/2 teaspoons garlic powder
• 1 tablespoon dry instant minced onion
• 1 flank steak or top sirloin

If using flank steak, score the steak into a diagonal pattern and place in a plastic zip-top bag or a flat glass dish. Combine all remaining ingredients and mix well. Pour mixture over steak and refrigerate overnight. Grill steak about 8 minutes per side, keeping pink on the inside. Slice on the bias into 1/2-inch thick slices.

Pork Tenderloin Teriyaki

We really like this pork tenderloin wrapped in bacon before it is grilled. I wrap slices of bacon around and secure ends with toothpicks and grill as directed.

• 2 pork tenderloins (9 ounces each)
• 2 tablespoons low sodium soy sauce
• 2 tablespoons lemon juice
• 1/4 teaspoon ground ginger
• 1 tablespoon canola oil
• 1 tablespoon brown sugar
• 1/8 teaspoon dry instant minced garlic or 1 clove fresh, minced

Place pork tenderloins into a plastic zip-top bag. Combine remaining ingredients and pour over pork. Refrigerate several hours or overnight. Grill over medium hot coals for about 20-25 minutes, turning occasionally. Brush with marinade occasionally at the beginning of grilling time. Grill until internal temperature reaches 140 degrees. Remove to serving platter and cover with foil and allow to rest for at least 5 minutes. Slice diagonally into slices. Yields about 6 servings.

Sausage Corn Chowder

• 1 pound bulk pork sausage, mild or hot, according to taste
• 1 cup chopped onion
• 4 cups peeled and cubed potatoes (or equivalent of canned sliced potatoes, drained)
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups water
• 1 can (17 ounces) creamed style corn
• 1 can (17 ounces) whole kernel corn, drained
• 1 can (12 ounces) evaporated milk

In a pan, cook sausage and onion until browned. Drain on paper towel. Boil potatoes and salt until tender. Add sausage to potatoes and water. Add remaining ingredients and warm through. If chowder is too thick, add a little of the juice from the drained canned whole kernel corn to thin down.

I always serve apple muffins with this chowder, as it is a perfect go-together with the pork sausage.

Cherry Wow!

I first made this recipe many years ago when our son turned 5 years old. It was a big hit with our family and has remained one of those recipes that never gets old.

• 1 carton (8 ounces) cream cheese, softened
• 2 tablespoons milk
• 1 heaping cup powdered sugar
• 1 regular size carton frozen whipped topping, thawed
• 1 cup chopped pecans
• 1/2 teaspoon almond extract
• 1 teaspoon vanilla
• 1 baked, deep dish pie shell
• 1 can cherry pie filling, "Double the Fruit" if you can find that brand

Mix first 3 ingredients together. Add whipped topping, nut, almond and vanilla extracts. Pour into baked and cooled pie shell. Cover with cherry pie filling. Refrigerate overnight. Garnish top with additional whipped topping piped around the edge of the pie, or a dollop in the center. This recipe doubles nicely and fits into a pastry lined 9x13-inch baking dish. Cut small pieces, as it is very rich.

Have a great week and, until next time, happy anniversary, honey, and happy cooking.