RECIPE SWAP: A ROOM FULL OF DESSERTS IS BEST PLACE TO BE

The annual Humane Society Dessert Auction is Sunday, and I sure hope to see you there. Over the past two years of being at the auction, I have had the pleasure of meeting many of you.

The doors open at 1 p.m. so you can view all of the fabulous desserts as they come in and choose your seating position. The auction is at 2 p.m. Tickets are $6.50 and are available at the door of the Holiday Inn Sierra Room in Cape Girardeau.

Our local shelter is involved in community education concerning animal care issues and is happy to speak at any occasion. Using volunteers both adult and children over 13 years of age, it saves thousands of dollars in labor that can be used directly on animal services. Though the shelter relies heavily on donations from the community, it also gives back to the community providing nearly $10,000 worth of free spay and neuter vouchers to area residents to help with unwanted litters of baby animals.

Please mark your calendar for this Sunday and enjoy the delicious desserts and refreshing beverages served to all that attend. On a hot August day, inside with a room full of desserts is the best place to be.

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With all of this talk of desserts, I have to pay a special thank you to Betty Hopen. She had read in Recipe Swap where I did not like watermelon. So she made me a big plate full of watermelon cookies. They are darling pink-tinted cookies in a half-moon shape dotted with mini-chocolate chips with a bright green edging of green frosting. What a wonderful surprise! See, I was just saying what neat friends I have made through this column and events like the dessert auction. Thank you, Betty.

Recently we had a request from Linda Blumenberg for baked donuts and today she answered her own request. She purchased a donut pan and with it came a recipe which she would like to share with you. You might be able to use the mini-fluted pans mold for the recipe.

Baked Donuts

2 cup flour

1 teaspoon vanilla extract

3/4 cup sugar

1 tablespoon shortening, melted

2 teaspoons baking powder

3/4 cup milk

1/2 teaspoon salt

2 eggs, slightly beaten

For best results, lightly spray pan with vegetable shortening or non-stick spray. Mix all of the above ingredients together until well combined. Pour mixture into pan so that sections are about 3/4 filled. Place into a preheated oven for 15 minutes at 325 degrees; donuts are ready when toothpick pressed into mixture comes out clean. As oven temperatures vary, experiment with your oven for best results. Remove from oven and allow to cool. Donuts can then be dipped into a mixture of equal parts cinnamon and nutmeg and a generous portion of powdered sugar. For glazed donuts, melt 1cup of powdered sugar in 2 cups of hot water; spinkles, nuts, coconut and shaved chocolate can be dropped onto glaze.

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We still have an abundance of zucchini around and one more great recipe today from Jodi Thompson of Jackson to help use the squash in a different way.

Lasagna Roll-Ups with Cream Sauce

8 uncooked lasagna noodles

2 tablespoons butter or margarine

1 teaspoon minced fresh garlic

1 cup sliced zucchini

1 cup yellow, red or green pepper, cut into 1-inch pieces

1/2 cup red onion, coarsely chopped

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons fresh basil, torn (or 2 teaspoons dried basil)

1 teaspoon fresh oregano, chopped (or 1/4 teaspoon dried oregano)

1 egg, slightly beaten

1 cup Mozzarella cheese, shredded

1/2 cup freshly grated Parmesan cheese

15 oz. carton Ricotta cheese (or 12 ounces cottage cheese)

2 cups ripe tomatoes, cut into 1/2-inch pieces

Herb Cream Sauce:

2 tablespoons butter or margarine

2 tablespoons all-purpose flour

1/4-teaspoon salt

1/4-teaspoon pepper

1 cup milk

1 cup Mozzarella cheese, shredded

1/4 cup fresh parsley, chopped

1 tablespoon fresh basil (or 1 teaspoon dried basil)

2 tablespoons Parmesan cheese, freshly grated

Heat oven to 350 degrees. Cook lasagna noodles according to package directions. Rinse. In 10-inch skillet melt 2 tablespoons butter until sizzling; stir in garlic. Add zucchini, green peppers, onions, salt, pepper, basil and oregano; cook over medium heat, stirring occasionally until vegetables are crisp tender (5-6 minutes).

Meanwhile, in a large bowl, stir together egg and the 3 cheeses. Stir in tomatoes and cooked vegetables. Mix gently. Place about 1/2 cup filling on one end of each lasagna noodle. Roll up lasagna noodle, jelly roll fashion (some filling will spill our each end). Place seam side down, in 12x8-inch baking pan. Fill in around roll-ups with excess filling. Set aside. In a 2-quart saucepan melt butter over medium heat; stir in flour, add salt and pepper. Cook, stirring occasionally until smooth and bubbly. Add milk; continue cooking until sauce begins to thicken (1 to 2 minutes). Stir in mozzarella cheese, parsley, and basil. Continue cooking, stirring occasionally, until cheese is melted (2 to 4 minutes). Pour over lasagna roll-ups; sprinkle with Parmesan cheese. Bake for 25 to 30 minutes or until heated through.

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We had a request last week for a carrot casserole and a nice woman brought a recipe in to the Senior Center she wanted to share. The carrots are cut julienne style in long thin finger length strips.

Carrot Casserole

Cut carrots lengthwise and cook in a small amount of water until crisp tender, about 8 minutes. Save water from carrots. Spread 6 to 8 carrots in a shallow baking dish. Mix and pour over the carrots the following:

1/2 cup liquid from carrots

2 tablespoons instant minced onion

2 tablespoons horseradish flavor sauce

1/2 cup mayonnaise

1/2 teaspoon salt

1/4 teaspoon pepper

Top with a mixture of:

1/4 cup fine bread crumbs

1 tablespoon butter

Dash paprika

Garnish with chopped parsley if desires. Bake in a 375-degree oven for 20 to 25 minutes.

The same person also submitted her favorite recipe for using celery in a casserole. Topped with toasted almonds, the recipe sounds very good.

Far East Celery

4 cups celery cut in 1-inch pieces

1 can cream of chicken soup

1 small jar pimiento

1 (5 ounce) can sliced water chestnuts

1/2 cup soft bread crumbs

2 tablespoons butter

1/4 cup toasted almonds

Bring the celery and a small amount of water to a boil and cook until crisp tender, about 8 minutes. Drain and add the can of soup, undiluted, the pimiento and water chestnuts. Pour into a 1-1/2 quart casserole. Combine the topping ingredients of breadcrumbs, butter and almonds. Pour on top of casserole. Bake in a 375-degree oven for 30 to 35 minutes until hot and bubbly.

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We have one recipe request this week from Sherry Hoernig of Benton, Mo., for fried cabbage. She recently attended a family reunion and enjoyed it and would like recipes to make it at home.

Remember to mark your calendar for Sunday for the dessert auction. I hope to see you there. Happy cooking.