Out-of-state recipes have intriguing ingredients

My aunt Anna Mae Powell, who lives in Lebanon, Ind., sent a new cookbook to my mother recently from her church, Centenary United Methodist. It is a 275-page book celebrating the church's 175th anniversary. I have attended church there on many occasions while visiting family. Over the couple of snow days we had recently I read the book and found a couple of recipes I thought you might enjoy. When I read cookbooks from other cities, I am intrigued by different food products listed as ingredients in recipes. I will be making a trip to their grocery store to stock up when we visit next time.

Suzanne's Ham Loaf

Ham loaf is a regional favorite, and we usually have it when we visit Lebanon. The local meat shop sells ham loaf meat blend because it is so popular. There are five different ham loaf recipes in the book.

1 1/2 pounds ground ham

1 1/2 pounds ground fresh pork

3 eggs

1 cup graham cracker crumbs

1 cup milk

1 teaspoon dry mustard

Salt and pepper, to taste

Basting sauce, recipe follows

Preheat oven to 300 degrees. Mix together the ham, pork, eggs, cracker crumbs, milk, dry mustard, salt and pepper, and form into a large loaf. Place in a 9-by-13-inch baking dish. Cover the bottom of the baking dish with water. Bake for 30 minutes and then baste with the sauce every 15 minutes for the remainder of the cooking time, total cooking time of 1 1/2 to 2 hours.

Basting sauce:

2 teaspoons dry mustard

1/2 cup brown sugar

1/4 cup vinegar or pineapple juice

1/4 cup water

Mix the dry mustard, brown sugar, vinegar or pineapple juice and water together in a saucepan and heat before basting.

Good Cheer Holiday Crunch

I like this version of the popular "people or puppy chow" recipe with the addition of the nutmeg, cashews and dried cranberries.

1 1/2 cups powdered sugar

1/2 teaspoon nutmeg

8 cups Corn Chex or Rice Chex cereal

1 cup white baking chocolate

1/2 cup peanut butter

1/4 cup butter, cut up

1/4 teaspoon vanilla

1 1/2 cups cashews

1 1/2 cups dried cranberries

In a large plastic bag, combine the powdered sugar and nutmeg and set aside. Put the cereal in a very large bowl and set aside. In a medium saucepan, combine the white chocolate, peanut butter and butter and stir over low heat until the chocolate and butter are melted. Remove from the heat and add the vanilla. Pour the butter mixture over the cereal, stirring carefully until the cereal is evenly coated. Cool slightly, then add 1/2 of the cereal mixture to the powdered sugar mixture in the bag and gently shake to coat, then add the remaining cereal. Add the nuts and cranberries to the bag and shake until combined, then pour onto a shallow baking pan lined with waxed paper to cool. Store in an airtight container. It does freeze well. Makes about 14 cups.

Chili Sauce Chicken

Plan ahead; the chicken needs to marinate 2 or more hours.

1 (12-ounce) bottle chili sauce

1/3 cup white wine or chicken broth

1/4 cup olive oil or vegetable oil

12 cloves garlic, minced (yes, 12)

4 1/2 teaspoons dried basil

1/2 teaspoon salt

1/8 teaspoon pepper

8 chicken thighs, skin on

In a sealing plastic bag or bowl, combine the chili sauce, wine or broth, oil, garlic, basil, salt and pepper and mix well. Remove 1/3 cup of the sauce for basting, cover and refrigerate. Add the chicken to remaining sauce, seal and turn to coat. Chill for 2 hours. Drain and discard the marinade from the chicken. Grill, covered, skin side down, over medium heat 20 minutes. Baste with reserved marinade. Turn, grill until juices in the chicken run clear, basting frequently.

Shrimp in Roasted Red Pepper Cream

1 1/2 pounds shrimp, peeled and deveined

1 (12-ounce) jar roasted red peppers, drained

1 (8-ounce) package cream cheese

3 cloves garlic

1/2 cup chicken broth

1/2 teaspoon cayenne pepper

1/4 cup fresh basil, minced

1 pound angel hair pasta

Prepare the pasta according to the directions on the box. Set aside. In a blender, combine the peppers, cream cheese, garlic, broth and cayenne pepper. Blend until smooth. Pour into a large saucepan and bring to a simmer. Add the shrimp and cook until pink. Add the basil and portion the shrimp and sauce over the pasta. Serves 6 to 8.

Sausage Cake

The recipe did not say to brown the sausage, so I looked online and found many recipes for sausage cake, all using raw sausage in the cake. Some called for ginger and pumpkin pie spice and to soak the raisins before adding to the batter. But this is the one from the church cookbook.

1 pound sausage

1 1/2 cups brown sugar

1 1/2 cups sugar

1 cup milk

1 tablespoon vinegar or lemon juice

3 cups flour

1 teaspoon allspice

1 teaspoon cloves

1 teaspoon cinnamon

1 teaspoon nutmeg

1 cup hot coffee, instant is fine

2 teaspoon baking soda

1 cup chopped nuts

1 cup raisins

Preheat oven to 350 degrees. Add the 1 tablespoon vinegar or lemon juice to the 1 cup milk and set aside. In a mixing bowl, mix the sausage, brown sugar and sugar with your hands until well combined, then add the soured milk, flour, allspice, cloves, cinnamon, nutmeg, hot coffee, baking soda, nuts and raisins. Bake in a Bundt pan for 45 minutes.

Sauerkraut Fudge Cake

This recipe uses sauerkraut to add lots of moisture to the cake, much like using shredded zucchini or carrots in a cake.

1/2 cup butter or margarine

1 1/2 cups sugar

3 eggs

1 teaspoon vanilla

2 cups sifted all purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup cocoa

1 cup water

1 (8-ounce) can sauerkraut, drained, rinsed and finely cut

Chocolate frosting of your choice

Preheat oven to 350 degrees. Place the butter and sugar in a large mixing bowl and cream until light. Beat in the eggs, one at a time, then add the vanilla. Sift together the flour, baking powder, baking soda, salt and cocoa. Add to the creamed mixture alternately with the water, beating after each addition. Stir in the sauerkraut and turn into a greased and floured 9-by-13-inch pan. Bake for 35 to 40 minutes. Cool and frost with a chocolate frosting of your choice.

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 news@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.