Group raises money with country cookbook

The Perryville, Mo., FFA Alumni organization has a new cookbook for sale. The group was established for the purpose of supporting the Perryville FFA chapter, and it raises money to help send FFA students to leadership conferences. Most recently, the alumni group helped pay for the new building at the East Perry County Fairgrounds. The new cookbook, "Country Cooking," is a 125-page spiral-bound cookbook with the usual sections for each category of foods. The cookbook is available at the Perryville Area Career Center or by calling Donna Telle at 573-788-2153 in Uniontown, Mo. I have selected a few recipes from the cookbook to share with you.

BLT Rolls

Submitted by Andrew Telle

4 burrito-size flour tortillas

16 slices crisp bacon, crumbled

8 ounces vegetable cream cheese

2/3 pound sliced ham

3 large plum tomatoes, sliced

1 avocado, sliced and dipped in lemon juice

20 spinach leaves

Spread tortillas with cream cheese. Arrange spinach leaves over 2/3 of the cream cheese, leaving the bottom 1/3 with cream cheese only. Top spinach with ham, tomatoes, avocado and crumbled bacon in that order. Beginning with the end covered with filling, roll the tortillas into a tight roll. Cut rolls into 1-inch-thick slices for appetizers or in half for meals.

Mozzarella Puffs

Submitted by Amanda Renaud

1 (7 1/2-ounce) tube refrigerated buttermilk biscuits

1 teaspoon dried oregano

1 (2- to 3-ounce) block mozzarella cheese

2 tablespoons pizza sauce

Make an indentation in the center of each biscuit, sprinkle with oregano. Place a cube of mozzarella cheese in center of each biscuit. Pinch dough closed over cheese. Face seam side down on pan. Spread sauce over biscuit. Bake at 375 degrees for 10 to 12 minutes.

Do-All Dressing

Submitted by Donna Telle

This is a "do-all" sauce and is great on spinach and fresh leaf lettuce as well as sandwiches. Try it on just about anything.

2/3 cup salad oil

1/3 cup white vinegar

1 small onion, diced

1 tablespoon Worcestershire sauce

1/3 cup ketchup

1/3 to 2/3 cup brown sugar

Mix oil, vinegar, onion, Worcestershire sauce, ketchup and brown sugar together in a jar. Shake to combine.

German Potato Salad

Submitted by Ben Gremaud

2 pounds cooked and sliced potatoes

1/2 cup diced celery

2 tablespoons onion

2 hard-boiled eggs, diced

3/4 cup Hendrickson's salad dressing

3 slices bacon, diced

1 tablespoon cornstarch

1/4 cup water

Salt and pepper, to taste

Dice bacon and fry until crisp. Remove bacon and set on a paper towel. Keep about 1 tablespoon of bacon grease in pan. Add Hendrickson's and bring to a boil. Add in cornstarch and water to bring to the consistency of a thin gravy. Add bacon, celery, onion and eggs to potatoes in a separate dish and pour sauce over all. Garnish with parsley and pimentos, if desired.

Grannie's Honey Glazed Chicken

Submitted by Harlee Moll

2/3 cup soy sauce

2/3 cup apple juice

2/3 cup honey

1/2 cup water

1 small onion, chopped

2 garlic cloves, minced

1/4 teaspoon ground ginger

2 (3- to 4-pound) fryer chickens

In a large plastic bag, combine the soy sauce, apple sauce, honey, water, onion, garlic cloves and ground ginger. Add chicken, seal and turn to coat. Put in refrigerator for 1 to 2 hours. Place chicken and marinade in 2 9-by-13-inch greased baking dishes. Bake uncovered at 350 degrees for 1 hour or until juices run clear. Drain marinade and serve with chicken.

Ham and Cheese Pull Apart

Submitted by Chad Hotop

1/2 cup Miracle Whip salad dressing or Kraft Real mayonnaise

1/4 cup Italian dressing

1 (16-ounce) loaf soft Italian bread or unsliced sandwich bread

6 slices processed American cheese

1 (6-ounce) package deli style sliced ham

Tomato slices

Mix salad dressing or mayonnaise and Italian dressing. Set aside. Cut ends off bread to make a 12-inch loaf. Slice bread evenly into 12 slices, being careful not to cut all the way through to bottom of loaf. Spread salad dressing or mayonnaise mixture between every other pair of bread slices. Fill with cheese single, ham and tomato. Wrap sandwich in foil. Bake at 350 degrees for 15 to 20 minutes or until thoroughly heated.

Marinated Pork Loin

Submitted by Mark Kasten

Pork loin

Bacon, enough to wrap around meat

1/2 cup soy sauce

1 clove garlic, minced

1 tablespoon grated onion

1/4 teaspoon ground pepper

1/4 teaspoon seasoned salt

1/2 cup granulated sugar

Wrap meat with bacon and secure with toothpicks. Marinate in a baking dish in refrigerator for 4 to 5 hours, turning often. Bake at 300 degrees for 1 hour 40 minutes to 1 hour 45 minutes. Baste often with pan drippings.

Church Cake

Submitted by Karl Kasten

2 Granny Smith apples

2 (8-count) cans crescent rolls

2 sticks butter

1 1/2 cups sugar

1 teaspoon cinnamon

1 can Mountain Dew

Cut apples into 8 slices lengthwise. Roll crescent rolls around apple slices. Melt butter, add to it the sugar and cinnamon and bring to a boil. Pour butter mixture over crescent rolls. Pour 1 (12-ounce) can Mountain Dew over everything. Bake at 350 degrees for 45 minutes.

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 Southeast Missourian staff.