Patriotic treats can liven up a gathering

Last week I wrote about a new cookbook I had received as a gift, and it seemed to be a popular column. When I went to church Sunday, one woman said two people where she works ordered copies, and another woman said she already owned the book and keeps it on her coffee table as a conversation piece.

As I mentioned last week, I wanted to pass along a couple more recipes from the book.

Beef Tenderloin

As a change from barbecued hamburgers and hot dogs for Independence Day, try this delicious beef tenderloin with new potatoes. It would also work nicely if it rains and your party needs to be moved indoors.

5 to 6 pounds beef tenderloin

1 1/2 sticks butter, softened

4 cloves garlic, crushed

2 teaspoons Worcestershire sauce (Lea & Perrins is preferred)

2 teaspoons lemon juice

Salt

Freshly ground black pepper, takes quite a bit

Preheat oven to 500 degrees. Allow the tenderloin to come to room temperature. To the softened butter, add crushed garlic, Worcestershire sauce, lemon juice, salt and pepper. Spread this on the tenderloin. Cook uncovered on a baking sheet for 23 minutes. Remove from oven, wrap meat in foil, and allow to rest for 20 minutes. Unwrap immediately to discontinue cooking. Serves 10 or more.

Rosemary New Potatoes

2 pounds small red new potatoes

8 tablespoons olive oil

6 tablespoons fresh rosemary or 3 teaspoons dried

Freshly ground pepper

Salt

Cut the potatoes into quarters if they are small. Otherwise, cut them into sixths. Heat a nonstick pan and add olive oil. Add potatoes and rosemary, and reduce the heat. Toss a minute or two, cover and cook about 10 minutes. Add pepper and salt to taste. You can use a garlic-and-herb flavored olive oil that makes a tasty dish.

Mozzarella Cheese and Tomato Salad

The key to this recipe is to use a ball of fresh mozzarella and slice it yourself. Do not buy pre-sliced mozzarella slices; it is just not the same as using a good quality fresh ball.

5 nice, ripe tomatoes, peeled and sliced

Mozzarella cheese, fresh

Selected greens

Freshly ground black pepper

Fresh basil, coarsely chopped

Vinaigrette

Arrange alternating slices of tomatoes and mozzarella on a bed of greens. Apply freshly ground pepper and a sprinkling of coarsely chopped basil. Sprinkle with vinaigrette.

Patriotic Cookie Pizza

To go with your holiday cookout, you might like to brighten up your table with red, white and blue desserts. These are delicious and cool for hot summer days.

1 roll refrigerated sugar cookie dough

1 (8-ounce) package cream cheese, softened

1/4 cup powdered sugar

2 teaspoons grated lemon zest

2 cups fresh raspberries

1 1/2 cups fresh blueberries

1/4 cup apple jelly

Heat oven to 350 degrees. Spray a 12-inch pizza pan with non-stick cooking spray. Cut cookie dough into 1/4-inch slices; place in pan. With floured fingers, press evenly over bottom to form a crust. Bake 15 to 20 minutes or until deep golden brown. Cool completely, about 25 minutes. In medium bowl, beat cream cheese, powdered sugar and lemon zest until fluffy. Spread over baked crust. Arrange raspberries in large star shape in center. Arrange blueberries around raspberries. Drizzle or brush with melted jelly. Refrigerate until set, about 30 minutes. Store in refrigerator.

You can also make a flag with this same recipe using an oblong pan and arranging the blueberries in the upper left-hand corner for the star field and raspberries in rows for the stripes. To reduce expense a little, use strawberries, cut in half, in place of the raspberries.

Red, White and Blue Shortcakes

1 can Pillsbury Grands Homestyle refrigerated shortcake biscuits

2 tablespoons butter or margarine, melted

4 to 5 tablespoons granulated sugar

1 cup whipping cream

2 tablespoons powdered sugar

1/4 teaspoon vanilla

1 pint (2 cups) fresh strawberries, sliced

1 pint (2 cups) fresh blueberries

Heat oven to 375 degrees. Separate dough into 8 shortcakes. Dip top and side of each in melted butter, then in granulated sugar. On ungreased cookie sheet, place 2 inches apart. Bake 13 to 17 minutes or until golden brown. Cool at least 5 minutes. In small bowl, beat whipping cream until soft peaks form. Gradually add powdered sugar and vanilla, beating until stiff peaks form. To serve, split shortcake. Place on 8 dessert plates. Layer each with strawberries, blueberries and whipped cream. Allow some berries to spread onto plate. Replace top, dollop with cream and garnish with a few berries. Top with an American flag on a toothpick for decoration.

The popular crunchy Asian salad has been around quite a while, but this variation is a welcome treat. You will enjoy this change from an old familiar favorite.

Crunchy Asian Pasta Salad

1 box classic pasta salad mix

1 (3-ounce) package Oriental-flavor ramen noodle mix, broken up and toasted

3 tablespoons sugar

3 tablespoons vegetable oil

2 tablespoons white vinegar

2 tablespoons water

1 tablespoon soy sauce

3 cups coleslaw mix

1 cup snow pea pods, strings removed, cut diagonally into half-inch pieces

1/2 cup sliced almonds, toasted

1 (15-ounce) can mandarin orange segments, drained

Empty pasta mix into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta, rinse with cold water. Shake to drain well. In large bowl, stir together seasoning mixes from pasta mix and soup mix packages, sugar, oil, vinegar, water and soy sauce. Add pasta, coleslaw mix, pea pods, almonds and orange segments. Toss to combine. Just before serving, add toasted, crushed noodles. Stir into pasta mixture. Serve immediately.

To toast the almonds, you can sprinkle in an ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until almonds begin to brown, then stirring constantly until they are light brown. The same method can apply to the noodles, or they can be toasted in a hot oven until light brown.

I am out of room again for this week. I wish you a safe and happy Independence Day holiday, and may it be filled with lots of family, love, friends, and of course, good food.

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 Southeast Missourian staff.