Recipe preview from senior center cookbook

The Soap Box Derby race was held last weekend in Cape Girardeau and it was a very fun day. Our son, Ross, raced in car No. 37 for a third-place finish and a nice trophy. As he sat at our kitchen table holding his trophy, he asked me if it was a "real" trophy. I assured him it was and he should be very proud of his accomplishment.

Each time down the hill as Ross fit himself into his car, I felt his excitement and nervousness in my own body. A mother has a special connection to her children, and we feel those feelings right along with them. The car is put away for another year, and now comes the job of seeing what we can do to make it just a couple of seconds faster for next year's race.

The Rotary Club was the sponsoring organization for the event, and they did a wonderful job paying attention to every little detail to make the day go off without a hitch. I know how much work it is to organize such a large event, and certainly it was a job well done.

At the Senior Center we are working to put together a cookbook as a fund raiser. I invite you to submit any recipes you would like to be included in our book. Today I would like to share a couple of recipes with you that people have turned in so far.

Peach Cake

Submitted by Brenda Plassman

For the cake:

1 yellow butter cake mix

1 cup peaches, diced

4 eggs

1/2 cup melted butter

1/4 cup oil

Combine cake mix, eggs, butter and oil. Mix on medium speed for 2 minutes. Add peaches; mix again. Pour into a greased and floured 9-by-13-inch baking pan. Bake for 25 minutes at 350 degrees. Cool.

For the frosting:

1 box vanilla instant pudding

1 cup peaches, diced

1 (6-ounce) carton frozen whipped topping, thawed

Mix together and spread on cooled cake and refrigerate.

Hot Chicken Salad

Submitted by Grace Hoover

2 cups chicken, cooked and chopped

2 cups celery, sliced

2 ounces water chestnuts or almonds, sliced, or a combination of both

3/4 cup mayonnaise or salad dressing

1 tablespoon onion, finely chopped

Zest of 1 lemon

2 tablespoons fresh lemon juice

Salt and pepper, to taste

Grated Cheddar cheese, as topping

Potato chips, crushed, as topping

Combine dressing ingredients. Toss lightly with first three ingredients and place in a casserole. The mixture may be stored in the refrigerator overnight before baking. Top with cheese and potato chips. Bake in a 350 degree oven for 25 to 30 minutes. Celery will still be crisp. Serve hot.

Artichoke and Chicken Saute

8 chicken breasts, halved and boned

1 stick butter

1/4 cup flour

3 chicken bouillon cubes

2 1/2 cups water

1 (4-ounce) can mushrooms

1 (15-ounce) can artichoke bottoms, quartered

1/2 teaspoon Lea & Perrins

Salt and pepper, to taste

2 tablespoons sherry

Prepare chicken and season with salt. Melt butter in large skillet and brown chicken on all sides. Remove and set aside. Add flour to pan drippings and cook 2 minutes. Dissolve bouillon cubes in water and add to flour mixture. Stir until thickened. Add mushrooms, artichokes, chicken and seasonings, except sherry. Cover and cook for 20 minutes, spooning sauce over chicken occasionally. Add sherry a few minutes before serving. Serve piping hot with yellow rice.

Marinated Chicken Breasts

3/4 cup soy sauce

1/4 cup Worcestershire sauce

2 teaspoons dry mustard

2 teaspoons salt

2 teaspoons pepper

1/2 cup dry red wine vinegar

1 tablespoon dried parsley

1/3 cup lemon juice

2 cloves garlic, crushed

Marinate boneless, skinless chicken breasts overnight in refrigerator. Grill about 5 minutes, then turn and cook about 10 minutes more. Discard marinade.

Shrimp and Scallop Pasta

1/4 cup margarine

1 teaspoon crushed garlic

2 chopped green onions

1/2 pound scallops

1/2 pound cleaned raw shrimp

1 tablespoon flour

1/2 teaspoon seasoned salt

1 tablespoon parsley

1 1/2 cups milk

1 (8-ounce) box fettuccini, cooked

Melt margarine in large skillet; add garlic and onions. Cook until soft. Add scallops and cook 2 minutes, then add shrimp and cook an additional 3 minutes until shrimp are pink. Stir in flour, salt and parsley. Add milk until desired consistency of sauce is obtained. Serve over hot pasta.

Baked Chicken Breasts with Gruyere and Mushrooms

2 to 3 chicken breasts, boned and skinned

4 eggs, well beaten

1/2 teaspoon salt

1 cup fine bread crumbs

8 tablespoons butter

1/2 pound fresh mushrooms, sliced

4 ounces Gruyere cheese, shredded

1 cup chicken stock

Juice of 1 lemon

Cut chicken breasts into strips. Marinate in egg and salt mixture 1 hour in refrigerator. Roll chicken in bread crumbs to coat. Brown lightly in butter in small pan. Transfer to 1 1/2 quart casserole. Slice mushrooms over chicken. Sprinkle cheese over mushrooms. Pour chicken stock over all. Bake at 350 degrees for 30 minutes or until heated through. Pour fresh lemon juice over casserole just before serving.

This is a very small sampling of what lies ahead in the cookbook, to be available this fall. But for now, send in your recipes to be included to share with other great cooks.

I hope each of you had a wonderful mother's day. I did with my mother and spending the day with my children. And yes, Soap Box Derby was the highlight of the weekend. Whether Ross knew it or not, part of that trophy was for me, too.

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 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.