Quick, easy dishes for families on the go

Both of our children are in the Cape Central Marching Tigers Band this year, and it is off to a great start. For the first time, it performed in two competitions in one day, taking home first place in both competitions at Farmington, Mo., and Murphysboro, Ill. We are excited about the great start to their season.

With these busy schedules we are always on the go, and quick and easy recipes are in demand at all busy households with children. If you have a favorite recipe using a crock pot or casserole dish, send them in to help all busy parents plan their menu for the weeks ahead.

Not Your Usual Pimento Cheese Spread

My friend Cheryl Mothes loves sandwiches on hearty whole-wheat toast, and this is a great "not your usual" pimento cheese spread. It makes a large batch.

Grate about 3/4 of a large block of Velveeta cheese and 1/2 of a small block of Kraft Deluxe Cheese (it comes in a box) into a large bowl. Add a 4 ounce jar of diced pimentos, a small jar of sweet pickle relish, including the juice, and 6 hard-boiled eggs that have been mashed with a fork. Stir it all together and add Miracle Whip to your desired consistency. Some like it with a lot of Miracle Whip, while others like it a little more on the dry side. Spread it on one piece of toast, top with a sprinkle or two of Louisiana Hot Sauce and put on the top piece of toast.

Cranberry Cheddar Sausage Bites

Jodi Thompson of Jackson sent me this recipe for cranberry sausage bites, and it sounds great. I love cranberries, so this is on my list to try. She also sent a couple of recipes that will be welcomed in with fall and the approach of cooler weather. Ham and apple casserole, apple cider roast and a soup recipe await your menu planning.

1 pound bulk pork sausage

1 1/4 cups whole-wheat flour

1 cup (about 3 1/2 ounces) shredded cranberry cheddar cheese

2 tablespoons Dijon mustard

2 teaspoons chopped fresh thyme (or red pepper flakes for a spicier version)

2 teaspoons baking powder

3/4 teaspoon salt

1 small yellow onion, finely chopped

Cranberry sauce, optional, for dipping

Preheat oven to 350 degrees. Line a large baking sheet with parchment paper. In a large bowl combine all ingredients. Shape mixture into 24 1 1/2-inch balls and arrange on prepared baking sheet about 1 inch apart. Bake until cooked through and golden brown, about 30 minutes. Drain on paper towels. Serve warm or at room temperature, with cranberry sauce for dipping, if desired.

Ham, Apples and Sweet Potato Casserole

1 center slice ham or 4 individual slices

3 medium sweet potatoes (1 1/2 pounds), sliced 1/2 inch thick

2 tablespoons sugar

4 apples, quartered, 1 pound

3/4 cup hot water

Brown the ham slightly on both sides and place in baking dish. Spread apples and sliced sweet potatoes over ham and sprinkle with sugar. Add hot water. Cover and bake until tender about 1 hour in 350 degree oven. Baste occasionally while cooking. Remove cover last 15 minutes to brown.

Apple Cider Pot Roast

4 pounds of beef top round roast

1 1/2 cups apple cider

1 diced onion

8 ounces tomato sauce

2 tablespoons red wine vinegar

2 1/2 teaspoons cinnamon

Salt and pepper to taste

For the gravy:

1/4 cup cornstarch

1/2 cup water

Brown roast on all sides in a heavy skillet. Put in the crock pot. In a separate bowl mix cider, tomato sauce, vinegar, onion, salt and pepper, and cinnamon. Pour over roast. Cook on high for 6-7 hours. Combine cornstarch and water and mix until smooth. Stir into crock pot juices. Cook for an additional hour until meat is tender and gravy is thickened.

Ravioli and Vegetable Soup

1 tablespoon extra-virgin olive oil

2 cups frozen bell pepper and onion mix, thawed and diced

2 cloves garlic, minced

1/4 teaspoon crushed red pepper, or to taste, optional

1 (28-ounce) can crushed tomatoes, preferably fire-roasted

1 (15-ounce) can vegetable broth or reduced-sodium chicken broth

1 1/2 cups hot water

1 teaspoon dried basil or marjoram

1 (6- to 9-ounce) package fresh or frozen cheese (or meat) ravioli, preferably whole-wheat

2 cups diced zucchini, about 2 medium

Ground pepper to taste

Heat oil in a large saucepan or Dutch oven over medium heat. Add pepper-onion mix, garlic and crushed red pepper, if using, and cook, stirring, for 1 minute. Add tomatoes, broth, water and basil (or marjoram); bring to a rolling boil over high heat. Add ravioli and cook for 3 minutes less than the package directions. Add zucchini; return to a boil. Cook until the zucchini is crisp-tender, about 3 minutes. Season with pepper.

Grilled Asian Chicken

4 to 6 boneless, skinless chicken breasts

1/4 cup soy sauce

1 tablespoon minced garlic

1 teaspoon ground ginger

1 tablespoon extra virgin olive oil

1 teaspoon crushed red pepper flakes, more if you want it a little hotter

1 tablespoon sesame oil

2 tablespoon rice vinegar

Whisk together ingredients of marinade in a large Ziploc bag. Rinse and pat dry chicken, then poke with a fork several times to allow marinade to soak in. Place chicken in bag with marinade, squeeze out as much air as possible and seal. Turn to coat chicken well. Set in shallow glass dish (in case bag leaks) and place in refrigerator for at least 2 hours or up to 24 hours before grilling. Preheat grill to medium heat and cook until done, turning once. Discard left over marinade.

Strawberry and Avocado Salad

This recipe may seem a little out of place, but we will have good fresh strawberries well into October, so you might want to try this salad recipe before the berries are gone until spring.

3 tablespoons extra-virgin olive oil

1 tablespoon raspberry or balsamic vinegar

1/4 teaspoon cinnamon

Dash of hot sauce

Salt and freshly ground pepper to taste

1 cup strawberries, hulled and quartered

1/4 cup chopped red onion

1 ripe avocado, halved and pitted

Lettuce leaves for garnish

Whisk together the oil, vinegar, cinnamon, hot sauce, salt and pepper. Toss with the strawberries and onion. Spoon the strawberry mixture onto the avocado halves and serve on a bed of lettuce. Serves 2.

Have a wonderful 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.