'Lunch bunch' offers potluck recipes

At one place of business in Cape Girardeau, there are dining rooms where the employees eat lunch together every working day. The diners known as the "round table lunch bunch" carry in potluck on occasion to celebrate various occasions. I'm sure that following the departure of the state inspectors, that might be a cause for a small celebration at their table.

The following recipes are ones that have been served at their table in the past and they have shared them with you today.

Pasta Salad

1 box Rotini pasta spirals or Veggie Mac

Fresh broccoli florets

Fresh cut carrots

Frozen peas

Celery, sliced

1 can water chestnuts, drained

Pineapple chunks

Imitation crab, cut into small pieces

Green pepper chopped

For the dressing:

1 envelope Good Seasoned Italian Salad Dressing

Mix:

1/2 cup vinegar

2/3 cup sugar or equivalent of Splenda

1/4 cup olive oil

You may add any combination of vegetables or omit the pineapple as desired. You may wish to add cauliflower florets, mushrooms or cherry tomatoes.

Boil pasta al dente; drain. Cut up all vegetables and crab and mix with pasta. Add the dressing and chill well before serving.

For the dressing, combine all ingredients in a small saucepan on stovetop. Warm slowly and cook until sugar is dissolved. If using sugar, the amount could be reduced as desired, as the amount called for makes it very sweet.

Chili Cheese Dip

2 pounds lean ground beef

2 pounds Velveeta processed cheese

2 cans chili without beans

1 can kidney beans

1 can Ro-Tel tomatoes and green chilies

Brown ground beef and drain very well. Add remaining ingredients and stir occasionally until cheese is melted through. This can be done either on stovetop over low heat or in the microwave. Serve hot with chips or raw vegetables for dipping.

Chicken Spaghetti Bake

1 (8-ounce) package spaghetti

2 cups chicken broth

2 cups milk or 1 can cream of mushroom soup in place of milk

1/2 cup flour

1/4 cup butter

Pepper, to taste

2 cups cooked chicken, cut into small pieces

1 cup shredded Cheddar cheese

1 small can sliced mushrooms, drained

1 teaspoon salt, or less if using the soup option

Cook spaghetti al dente. Mix broth, milk or soup, flour, butter, salt and pepper in a 3-quart pan; heat to boiling over medium heat. Boil and stir for 1 minute, then add mushrooms. Stir in cooked spaghetti and chicken. Transfer to a 7-by-11-inch baking dish and top with cheese. Bake at 350 degrees for 20 to 30 minutes. Serve immediately with salad and French bread. This makes a great dish to use as a carry-in meal, such as for a person who has been ill, coming home with a new baby, or welcoming a new neighbor to the neighborhood.

Chili Dog Pie

5 frankfurters, sliced 1/4-inch thick

1 cup shredded Cheddar cheese

1/2 cup chopped onion, optional

1 1/2 cups milk

1 cup buttermilk biscuit and baking mix

3 eggs

1 (16-ounce) can chili

Preheat oven to 400 degrees. Lightly oil a 9-inch deep dish pie plate. Layer frankfurter slices and cheese in a pie plate. Sprinkle chopped onion over cheese, if desired.

Combine milk, baking mix and eggs in a mixing bowl. Stir with a spoon until smooth. Pour over mixture in pie plate. Bake 35 to 40 minutes until a knife inserted halfway between center and edge comes out clean. Let stand 5 minutes before cutting. Heat chili until bubbly and hot; spoon over each wedge to serve. Yields 6 to 8 servings.

Last week at our elementary school, parents were invited to come in and read to the classrooms as a special part of the Sept. 11, 2001, remembrance ceremonies. Shannon Barrett read the book "Thunder Cake" in my daughter's class. Lexie was so excited to share the recipe with me when she got into the van. I have not made the cake, but it sounds very interesting.

My Grandma's Thunder Cake

Cream together, one ingredient at a time:

1 cup shortening

1 3/4 cups sugar

1 teaspoon vanilla

3 eggs, separated (Blend yolks in one at a time. Beat egg whites until stiff and fold in.)

1 cup cold water

1/3 cup pureed tomatoes

Sift together:

2 1/2 cups cake flour

1/2 cup cocoa powder

1 1/2 teaspoons baking soda

1 teaspoon salt

Mix dry ingredients together and stir into creamy mixture. Bake in two greased and floured 8 1/2-inch round pans at 350 degrees for 35 to 40 minutes. Frost with chocolate butter frosting. Top with fresh strawberries.

We do have one recipe request this week. A reader from my church would like any and all recipes you might have to share with her for soups, especially those that she can make using her slow cooker or crock pot. She and her husband enjoy soup all year and she is looking for your favorite recipes. Please help her out by sharing your family's favorite soup recipes today.

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 the Southeast Missourian staff.