Make quick breakfasts with granola recipes

smcclanahan

Summer brings so many wonderful activities for us as a family. One being Ross' baseball games. We gather as a family and watch Ross and his team practice the skills they have learned from their coaches. Last week was a mother's dream. Ross hit an inside the park home run. As the coaches were signaling him on to keep running, he got so tickled he almost couldn't run.

And as he crossed home plate, we were all standing and cheering. He was laughing as though he could not believe it. It was one of those precious life moments I will never forget.

At the Senior Center we have been working different kinds of puzzles for fun. Most recently we have been circulating a word puzzle all with bizarre pictures that stand for a food. One of the puzzles was a group of clams playing slot games in a casino. The answer was Clams Casino. Over the past couple of weeks many different people have asked me what exactly is Clams Casino. So, for their benefit, here is a recipe for the answer to one of the puzzle questions.

Clams Casino

Open 3 dozen cherrystone clams. Loosen the clams and in bottom of each shell place a nugget of anchovy butter, made by creaming 3 tablespoons butter with 1/2 teaspoon anchovy paste. Place the clams over anchovy butter and set firmly on a layer of rock salt in a shallow baking pan. Top each clam with a pinch each of finely chopped green pepper and canned pimiento. Cover with a piece of raw bacon, the size of the clam. Broil 3 inches from flame for 6 to 8 minutes, turning bacon once to broil both sides. Serve in the shells garnished with watercress.

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Mary Hunt of Altenburg, Mo., has two recipes to share with you today; a dessert and a vegetable casserole. With the reputation of the great cooks in Altenburg, I'm sure you will enjoy these recipes.

German Chocolate Upside-Down Cake

1 box German chocolate cake mix

Ingredients to prepare the box mix, according to directions on package

1 stick margarine

1 (8 ounce) package cream cheese

1 (1 pound) box powdered sugar

1 cup coconut

1 cup chopped pecans

Preheat oven to 350 degrees. Grease or spray a 9-by-13-inch cake pan. In the bottom sprinkle the coconut and the pecans. Prepare the cake mix according to package directions. Pour cake batter over the coconut and pecan layer. In a large saucepan over medium heat, cook together until melted, the margarine, cream cheese and powdered sugar. Stir often and cook together until well blended. Pour this mixture in a ribbon back and forth manner over the cake batter. Bake until tests done; about 45 minutes.

This makes a nice cake to take to potluck dinners or socials. It handles easily and does not require any icing. It is very good but very rich.

Tuna Asparagus Casserole

2 cups asparagus, canned

1 can cream of chicken soup

1 can mushrooms, stems and pieces

1/2 cup sour cream

1 can tuna

1 green pepper, chopped

2 tablespoons pimiento

1 1/2 cups uncooked noodles

1 cup grated cheese

Spread asparagus in a greased baking dish. Mix soup, sour cream and mushrooms; stir in tuna and other vegetables. Fold in uncooked noodles; spread over asparagus. Bake uncovered at 350 degrees for 40 minutes or until noodles are tender. Top with grated cheese. Bake just until melted.

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Jewell Dawalt of Patton, Mo., recently requested recipes for trail mix or granola. Granola is not only a nutritious snack, but it makes a great breakfast food. It's easy to make, healthy, and adaptable for any family's taste. You can add or delete ingredients as you wish. Here are a couple of recipes to get your creative juices flowing so you can whip up your own favorite combination. The directions are the same for each different kind of granola, so the instructions follow at the end of the lists of ingredients.

Maple Walnut Granola

4 cups old-fashioned rolled oats, not instant

1 cup chopped walnuts, or nuts of your choice

1/3 cup canola oil

1/4 cup pure maple syrup

2 teaspoons pure vanilla extract

Nonstick cooking spray, optional

1 cup raisins

Mango-Pecan-Coconut Granola

4 cups old fashioned rolled oats, not instant

2 teaspoons ground ginger

1 cup chopped pecans

1/2 cup sweetened flaked coconut

1/3 cup canola oil

1/3 cup honey

2 teaspoons pure vanilla extract

1 cup chopped dried mango

Cherry Almond Granola

4 cups old-fashioned rolled oats

2 teaspoons ground cinnamon

1 cup sliced almonds

1/3 cup canola oil

1/3 cup honey

2 teaspoons pure vanilla

1 cup dried sour cherries

Instructions for all three granola recipes listed above: Preheat oven to 325 degrees. Mix the granola ingredients together (not including the dried fruit) in a large mixing bowl. Spray a large baking sheet with cooking spray or line it with parchment paper. Spread the granola evenly over the baking sheet and bake, tossing twice, until golden, about 15 minutes. Check frequently during the last few minutes to make sure that the granola does not burn. Remove the pan from the oven and let the granola cool completely on the baking sheet placed on a wire rack. Transfer the granola to an airtight container, stir in the dried fruit and cover. Store at room temperature.

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Barbara Propst of Cape Girardeau was looking for a recipe for a warm orange walnut salad. We have a few to share with you from Jodi Thompson of Jackson, Mo.

Orange Walnut Salad with warm dressing

1 large bunch green leaf lettuce, torn (about 12 cups)

1 large bunch red leaf lettuce, torn (about 12 cups)

1/2 pound fresh mushrooms, sliced

3 green onions, sliced

4 bacon strips, cooked and crumbled, optional

1 can mandarin oranges, drained

1/2 cup chopped walnuts

Dressing

1/2 cup cider or red wine vinegar

1/2 cup olive or vegetable oil

1/4 cup water

1 tablespoon sugar

2 teaspoons lemon juice

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

3/4 teaspoon garlic salt or 1/8 teaspoon garlic powder

1/4 teaspoon pepper

In a large bowl, toss lettuce, mushrooms, onions, bacon (if using) and oranges. In a small saucepan, combine the dressing ingredients. Cook and stir over medium heat until heated through. Just before serving, drizzle warm, (not hot) dressing over the salad, toss to coat. Sprinkle with walnuts. Yields 18 servings.

Mandarin Orange Salad II

2 heads red leaf lettuce, cleaned and torn into bite size pieces

1 can mandarin orange segments, drained

1/2 chopped English walnuts

1 red onion, sliced into thin rings

Dressing:

1/2 cup oil

2 tablespoons wine vinegar

1 tablespoon lemon juice

2 tablespoons sugar

1/2 teaspoon salt

1/2 teaspoon dry mustard

1/2 teaspoon minced fresh onion

Whisk the dressing ingredients together and pour over the lettuce, mandarin oranges, nuts and red onion. Gently toss. If prepared in advance, make sure to shake up the dressing before pouring onto the salad. Note: pour on the dressing right before serving, otherwise the greens will wilt.

Orange Walnut Salad

Serves 10 to 12

1/3 cup orange juice

1/3 cup red wine vinegar

1/4 cup peanut oil (Planters)

2 tablespoons sugar

1 teaspoon grated orange peel

8 cups torn crisp salad greens

2 medium cucumbers, thinly sliced

2 (11-ounce) cans mandarin oranges, drained

1 cup walnut pieces

1/4 cup sliced green onions

In small bowl, combine orange juice, vinegar, oil, sugar and orange peel until well blended; chill until serving time. In large salad bowl, combine salad greens, cucumber, oranges, walnuts and green onions. Pour salad dressing over salad; toss to coat well. Serve immediately.

Have a simply fabulous week with the summertime activities you have planned. If that should involve a new recipe or an old favorite, be sure to send it in to share with other cooks.

Until next week, 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.