Have you heard? The herb is the word

Laura Law of Cape Girardeau and I were talking last Sunday morning after church about, what else, recipes. She mentioned she had a few she wanted to share with me that I could pass along to you. All of these sound delicious, and I am eager to try this first salad recipe. Laura has a cookbook from the St. Louis herb society, and she recently found out it has a new cookbook out, so as soon as she gets her copy I hope she will send in a few recipes from that book.

Cranberry-Dressed Mixed Greens with Apples and Glazed Pecans

Dressing:

2/3 cup (5-ounce can) Nestle Carnation Fat Free Evaporated Milk

1/2 cup sweetened dried cranberries

3 tbsp. mayonnaise

3 tbsp. cranberry juice concentrate

2 tsp. lemon juice

1 small clove garlic, finely chopped

1/4 tsp. salt

1/4 tsp. ground black pepper

1/2 tsp. dried tarragon leaves

Place all ingredients in blender except tarragon, cover, and process until combined. Stir in tarragon. Makes 1 1/4 cups.

Salad:

6 cups mixed baby greens

2 tart apples, cored and diced

1/2 cup sweetened dried cranberries

1/2 cup glazed pecans

Combine greens, apples, cranberries and 1 cup dressing in large bowl. Sprinkle with pecans. Serve with remaining dressing, if desired. For a heartier salad, add diced cooked chicken or turkey. Makes 4 servings.

Cauliflower and Walnut Cream Soup

1 medium cauliflower

1 onion, roughly chopped

Scant 2 cups chicken or vegetable stock

Scant 2 cups skim milk

3 tbsp. walnuts

Salt and freshly ground black pepper to season

Paprika and chopped walnuts, to garnish

Laura adds minced garlic or garlic salt, basil leaves, summer savory and a pinch of curry powder to season.

Place cauliflower florets, onion, stock (and minced garlic and other herbs, if desired) in a large saucepan. Bring to a boil. Cover and simmer for about 15 minutes until soft. Add the milk and walnuts. Puree in a blender or food processor until smooth. Season to taste with salt and pepper. Reheat and return to a boil. Serve sprinkled with a dusting of paprika and chopped walnuts. Variation: If you prefer, make this soup with broccoli instead of cauliflower. Or use almonds instead of walnuts. Serves 4.

Curried Pumpkin Soup

1/2 lb. fresh mushrooms, sliced (optional)

1/2 cup chopped onion

2 tbsp. butter or margarine

2 tbsp. all-purpose flour

1/2 to 1 tsp. curry powder

3 cups chicken or vegetable broth

1 (15-ounce) can solid-pack pumpkin

1 (12-ounce) can evaporated milk

1 tbsp. honey

1/2 tsp. salt

1/4 tsp. pepper

1/4 tsp. ground nutmeg

Fresh or frozen chives, optional

In a large saucepan, saute the mushrooms and onion in butter until tender. Stir in the flour and curry powder until blended. Gradually add the broth. Bring to a boil. Cook and stir for 2 minutes or until thickened. Add the pumpkin, milk, honey, salt, pepper and nutmeg. Heat through. Garnish with chives if desired. Yield: 7 servings.

Salmon Strudel

1 small shredded zucchini

1 small container frozen, chopped spinach, thawed and drained

1 (7-ounce) can salmon, drained

3 ounces cream cheese, softened

1 egg

1/2 tsp. salt

1/4 tsp. dill

1-2 puff pastry sheets, thawed and unrolled

Mix together first 7 ingredients and spread onto one (or divide between 2) puff pastry sheet. Roll up puff pastry jelly-roll-fashion and place on baking sheet. Brush with melted butter or margarine and sprinkle with bread crumbs. Bake at 375 degrees for 40 minutes.

Quiche Muffins

1 (16-ounce) carton cottage cheese

3 egg whites

5 eggs

1/4 cup buttermilk

1/4 cup all purpose flour

1 tsp. baking powder

1/4 tsp. salt

2 cups grated sharp Cheddar cheese

2 green onions, chopped

10 slices bacon, cooked and crumbled

Preheat oven to 400 degrees. Place cottage cheese in a food processor fitted with a steel blade and process until smooth. Transfer to a large bowl. Process egg whites in food processor until foamy. Add next 5 ingredients and process until smooth. Add egg mixture to cottage cheese. Stir in cheese, onions and bacon. Fill greased muffin tins 2/3 full and bake 12 to 15 minutes or until edges are light brown. Yield: about a dozen or so muffins.

Cranberry Mixed Green Salad

Jodi Thompson of Jackson sent me this recipe, which I wish I had gotten in time for Christmas. I will certainly try it as I love cranberries, and this is the perfect time of the year to enjoy foods with cranberries in them.

1 (8-ounce) bottle light honey-mustard salad dressing

1/2 of a 16-ounce can jellied cranberry sauce

1 lemon or lime

2 tablespoons water

2 apples, cored and very thinly sliced crosswise

6 cups mixed salad greens

2 small beets or candy cane (chioggia) beets (about 12 ounces), trimmed, peeled and thinly sliced

Chopped fresh cranberries or dried cranberries (optional)

Directions for dressing: In a blender or food processor, combine salad dressing and jellied cranberry sauce. Cover and blend until smooth. Pour into a small serving bowl. Set aside.

Squeeze juice from lemon or lime into a medium bowl. Add the water. Add apple slices to juice mixture. Turn slices to coat well. Set aside. In a large bowl, combine greens and sliced beets. Drain the apples. Add to greens mixture. Gently toss together. Spoon greens mixture onto eight salad plates. Drizzle with dressing. If desired, garnish with cranberries.

Have a happy new year 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.