New recipes for the start of school

School has started, and with that comes homework, reading and a rigid evening routine. I am glad about that in some ways, as we had gotten pretty far away from any kind of routine over the summer.

Both of our children are off to great starts, as I hope all schoolchildren are. But for now, let's get to some great recipes.

My friend Thelma Brothers from the senior center shared this recipe with me last week and although I have not had time to try it yet, it does sound good.

Chicken and Broccoli Alfredo

1Ú2 box linguine, about 8 ounces

1 cup broccoli florets

2 tablespoons butter

1 pound boneless, skinless chicken breasts, cubed

1 can cream of mushroom soup

1Ú2 cup milk

1Ú2 cup grated parmesan cheese

1Ú4 teaspoon pepper

Cook linguine according to package directions. Add broccoli the last four minutes of cooking time; drain. Heat butter in skillet. Add chicken and cook until brown, stirring often. Add soup, milk, cheese, pepper and linguine mixture and heat through. Serve with additional Parmesan cheese.

Blackberry Dumplings

An anonymous reader sent me a note and asked for a recipe for blackberry dumplings. Like any dumplings, there are many different recipes, but this one is what I usually turn to.

1 gallon blackberries

3 cups water

5 cups sugar

1 1Ú2 cups self-rising flour

3 tablespoons soft margarine

3Ú4 cup milk

2 eggs, beaten

3 tablespoons sugar

Cinnamon or vanilla, optional

Cook blackberries, water and five cups sugar until thickened. If using cinnamon or vanilla, add them at this time. Mix flour, margarine, milk, eggs and three tablespoons sugar to soft dough. Working quickly, drop by teaspoons into boiling blackberries. Cover and let cook five minutes. Serve as is, or with cream, whipped topping or ice cream. You can make dumplings from canned biscuits, rolled out and cut up into small pieces, or just snipped small with kitchen shears letting each piece drop into boiling blackberries.

Zinger Cake

I remember taking Twinkies and Zingers in my school lunch many years ago. Now, I like to use those products in quick and easy desserts, and they taste pretty good on hot summer days.

1 box chocolate Zinger snack cakes

1 large box instant chocolate pudding

1 can Eagle Brand sweetened condensed milk

1 1Ú2 cups milk

2 medium sized Cool Whip

2 tablespoons cocoa

1 shaved Hershey chocolate bar

Bottom layer: Cut Zingers in half lengthwise and place in a 9-by-13-inch pan, placing the cream filling side up.

Middle layer: Mix pudding, milk, Eagle Brand milk and one carton Cool Whip. Pour on top of Zingers and let set in refrigerator a few minutes until pudding sets.

Top layer: Mix second carton Cool Whip and cocoa together and spread on top of pudding mixture. Garnish with shredded Hershey bar.

Twinkie Delight

1 large box vanilla pudding, mixed as directed

1 box Twinkies

1 (8-ounce) carton Cool Whip

1 small can crushed pineapple, drained

2 to 3 bananas, thinly sliced

1Ú4 cup chopped pecans

Cut Twinkies in half lengthwise and lay cut side up in a 9-by-13-inch pan. Pour pudding over cakes. Spoon crushed pineapple over pudding. Add sliced bananas. Cover and seal edges with Cool Whip, sprinkle with pecans. You may top each serving with a long stemmed maraschino cherry.

Lemon Chicken Hawaiian Style

With school back in session, I try to get back to a regular cooking schedule for our evening supper meal. I have this recipe on our menu for this week.

I have also shared a couple of others I found in cookbooks I plan to try.

4 large whole chicken breasts

1Ú4 cup flour

1Ú4 cup water

1 egg

2 tablespoons cornstarch

1 teaspoon salt

1 teaspoon soy sauce

1Ú4 teaspoon baking soda

2 tablespoons oil

Cut chicken into 1-inch pieces. Heat 2-inches of oil to 360 degrees. Mix remaining ingredients until smooth. Dip chicken in this and fry until golden brown, turning once. Drain. Serve with lemon sauce.

Lemon Sauce

1Ú2 cup water

1Ú2 teaspoon grated lemon peel

1Ú4 teaspoon honey

1 tablespoon catsup

1Ú2 teaspoon salt

1Ú2 teaspoon chicken bouillon

1 clove garlic, finely chopped

1 tablespoon cornstarch

1 tablespoon water

Heat first 7 ingredients to boiling. Mix cornstarch and water and stir into sauce. Cook until thickened, about 30 seconds. Serve hot with fried chicken chunks.

Orange Glazed Pork Chops

4 pork chops

Salt and pepper, to taste

Flour

1 tablespoon oil

1Ú2 cup orange juice

2 tablespoons orange marmalade

2 tablespoons brown sugar

1 tablespoon vinegar

Sprinkle pork chops lightly with salt and pepper, dredge in flour. Heat oil in a heavy skillet; brown chops on both sides. Combine remaining ingredients, mixing well; pour over chops. Reduce heat; cover and simmer 40 to 45 minutes until tender.

Pepperoni Potato Bake

This recipe, served with a side salad makes a quick supper that children enjoy, too.

5 potatoes

1 (6 ounce) can tomato sauce

1 onion, sliced

1 (8 ounce) package shredded Mozzarella cheese

1 (3 ounce) package pepperoni slices

1 tablespoon butter

Slice potatoes, arrange in bottom of greased baking dish. Salt and pepper to taste. Cut butter in small pieces and add with sliced onions. Bake at 300 degrees until potatoes are done. Top with cheese, half of tomato sauce, pepperoni, other half of tomato sauce and cheese. Put back in oven until cheese melts.

I hope one or more of these recipes find its way to your table very soon. 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.