Mail brings mixture of recipes

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smcclanahan

Yes, I got my snow, and our children, as well as all the children I know, were thrilled. Even if you did not want the snow, you have to admit it was beautiful, wasn't it? We played out all day and just had so much fun. Our snowman is so well packed it will take a few of these warm days to melt it away. I know some of the old-timers say the leftover snow is just hanging around for more. I sure hope so.

This week is clean-off-the-mail-pile-and-clean-up-the-desk week. I have had several recipes sent in with no names or clippings people hand to me or for whatever reason have not made it to the top of the mail station. So enjoy the variety of recipes being shared today and maybe this will spark your interest to send in your favorite recipes today.

Sweet and Sour Spareribs

2 pounds pork spareribs

1 tablespoon shortening

2 tablespoon brown sugar

3 tablespoon cornstarch

1/2 teaspoon salt

1/4 cup vinegar

1 cup pineapple juice

2 tablespoon soy sauce

1/2 cup finely cut green pepper

1/2 cup finely sliced onion

Separate spareribs and cut each rib into 1-inch pieces. Brown ribs in hot fat.

Add a small amount of water (3 to 4 tablespoons). Cover pan and simmer until tender. Mix sugar with cornstarch and salt. Add vinegar and water in which ribs were steamed, pineapple juice and soy sauce. Mix well and add to spareribs. Cook for about 5 minutes or until slightly thickened, stirring occasionally. Add green pepper and onion. Cook a few minutes until vegetables are slightly tender but still crisp. Serve with steamed rice.

Yields 6 to 8 servings.

The recipe also suggested adding a can of pineapple chunks, heated through, to the vegetables when making.

Cajun Meat Loaf

2 tablespoons margarine or butter (1/4 stick)

2 medium carrots, finely chopped

1 large onion, finely chopped

1 large celery stalk, finely chopped

1 small green pepper, finely chopped

2 garlic cloves, crushed with garlic press

2 pounds ground meat for meat loaf (veal, pork, and beef)

2 large eggs

1 cup fresh bread crumbs

1/4 cup milk

1 tablespoon Worcestershire

2 teaspoons salt

1 teaspoon ground cumin

1/2 teaspoon coarsely ground black pepper

1/2 teaspoon dried thyme leaves

1/2 teaspoon ground nutmeg

1/2 teaspoon ground red pepper (cayenne)

1/2 cup plus 2 tablespoons catsup

Fresh herbs for garnish

In nonstick 12-inch skillet, melt margarine or butter over medium heat. Add carrots, onion, celery and green pepper, and cook until vegetables are tender, about 15 minutes, stirring occasionally. Add garlic and cook 1 minute longer. Set aside to cool slightly. Preheat oven to 375 degrees. In large bowl, mix ground meat, eggs, bread crumbs, milk, Worcestershire, salt, cumin, black pepper, thyme, nutmeg, ground red pepper, 1/2 cup catsup and cooked vegetable mixture just until well combined but not overmixed. In 13-by-9-inch metal baking pan, shape meat mixture into 10-by-5-inch loaf. Brush remaining 2 tablespoons catsup over top of loaf. Bake meat loaf 1 hour and 15 minutes. Let meat loaf stand 10 minutes before slicing. Garnish with herbs if you like.

Roasted Garlic Alfredo

Serve this variation of the classic pasta dish with tossed salad and crusty bread.

1/2 pound linguine, dry

1 1/2 cups cream

3/4 cup Parmesan, grated

2 tablespoons roasted garlic, pureed

Salt and pepper to taste

Cook the pasta until just tender; drain and rinse. Set aside. Heat the cream in a skillet. Whisk in the cheese and garlic. Reduce slightly. Toss in the cooked pasta. Check seasonings. Serve warm.

Peanut Butter Pie

Crust:

1 1/4 cups chocolate cookie crumbs

1/4 cup sugar

1/4 cup butter melted

Combine crust ingredients; press into a 9-inch pie plate. Bake at 375 degrees for 10 minutes.

Cool.

Filling:

1 package cream cheese (8 ounces) softened

1 cup creamy peanut butter

1 cup sugar

1 tablespoon butter

1 teaspoon vanilla

1 cup heavy cream, whipped

Grated chocolate or chocolate cookie crumbs, optional

In a mixing bowl beat cream cheese, peanut butter, sugar, butter and vanilla until smooth. Fold in whipped cream. Gently spoon into crust. Garnish with chocolate or cookie crumbs. Yields 8-10 servings.

Peanut Butter Pie

8 ounces cream cheese, softened

1 cup confectioners' sugar

1/2 cup peanut butter

1/2 cup milk

12 ounces frozen whipped topping, thawed

2 graham cracker crusts

Mix together the softened cream cheese, confectioner's sugar, peanut butter and milk. Fold in the whipped topping. Pour into the pie crusts. Freeze at least 4 hours. Thaw 15 minutes before serving.

Super Duper Potatoes

8 medium potatoes with jackets

1/2 cup butter

2 cups half & half (1 pint)

1/2 cup cubed Cheddar cheese

1 to 2 cups grated Cheddar cheese

Boil potatoes until tender. Chill overnight. Remove skins and shred potatoes. Heat butter, half & half, and salt in pan until butter melts. Stir into potatoes. Mix well. Add cubed cheddar cheese and stir. Pour into buttered baking dish. Cover and bake at 350 degrees for 1 hour. Sprinkle with grated cheese over top and bake an additional 15 minutes uncovered.

Blondies with Almonds and White Chocolate Chips

2 cups all purpose flour

1 teaspoon baking powder

3/4 teaspoon salt

1/4 teaspoon baking soda

10 tablespoons (1 1/4 sticks) unsalted butter

2 cups (packed) golden brown sugar

2 large eggs

2 teaspoons vanilla extract

3/4 cup white chocolate chips (about 4 1/2 ounces)

3/4 cup chopped almonds (about 3 ounces)

Preheat oven to 350 degrees. Butter and flour 13-by-9-by-2-inch baking pan.

Mix flour, 1 teaspoon baking powder, 3/4 teaspoon salt and 1/4 teaspoon baking soda in medium bowl. Melt butter in large saucepan over low heat.

Remove saucepan from heat. Add sugar and whisk to blend. Whisk in eggs and vanilla extract. Gradually stir in flour mixture (batter will be thick). Add white chocolate chips and almonds. Spread batter in prepared pan. Bake blondies until tester inserted into center comes out with moist crumbs attached, about 25 minutes. Cool blondies in pan on rack. (Can be prepared 1 day ahead. Cover and let stand at room temperature.) Cut into squares and serve. Makes about 24.

There are no requests this week so I will close with hoping you will have a very safe week ahead and of course, 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.