Recipe Swap: An auxiliary stash of recipes for 50th anniversary

Saint Francis Medical Center Auxiliary is celebrating its 50th anniversary with the release of a new cookbook to commemorate the occasion. The book is a lovely three-ring binder with the prettiest cookbook cover I have seen in a long time. It also has a nice stand or easel to hold the book up while cooking. The medical center's auxiliary works hard all year long to help with a variety of projects that benefit patient program. The book is available in the gift shop on their campus.

Crab Stuffed Mushrooms

Submitted by Fran Rediger, Auxiliary

2 dozen whole fresh mushrooms

1 (16 ounce) can crab meat, drained and flaked

1 tablespoon chopped pimento

1 teaspoon chopped capers

1/4 teaspoon dry mustard

1/2 cup mayonnaise or salad dressing

Parsley to taste, optional

Clean mushrooms with a damp paper towel. With a sharp knife remove stems from mushrooms. Combine crab meat, parsley, pimento and capers. Blend dry mustard into mayonnaise and toss with crab mixture. Bake at 375 degrees for 8 to 10 minutes. Serve immediately. This recipe makes 24 appetizers.

Fruit Tea (Ninth Street House Tea)

Submitted by Emily Sikes, employee

1 large tea bag

2 cups grape juice, white or concord

1 package unsweetened lemonade mix or 1 cup real lemon juice

2 cups sugar

Water

Make tea according to the directions on the bag. Combine with other ingredients and add water to make 1 gallon. You may also use 1/3 cup 100 percent instant tea in place of the tea bag.

Potted Cheese

Submitted by Joan Weeks

1 pound sharp Cheddar cheese

1 (4-ounce) package blue cheese

1 teaspoon dry mustard

1/4 teaspoon hot pepper sauce

1 (8-ounce) package cream cheese

1/2 cup brandy

1 teaspoon Worcestershire sauce

Mix all ingredients and then beat 5 minutes. Pack into covered 1-quart casserole dish or small container. Refrigerate at least 48 hours. Let stand at room temperature before serving.

Honey Dressing for Fruit Salad

Submitted by Bess Estes, auxiliary

2/3 cup sugar

1/4 teaspoon salt

1/3 cup honey

1 tablespoon lemon juice

1 cup salad oil

1 teaspoon dry mustard

1 teaspoon celery salt

5 tablespoons vinegar

1 teaspoon grated onion

Mix dry ingredients. Add honey, vinegar, lemon and onion. Pour oil slowly while beating. Serve over a combination of fruit.

Current River Chocolate Sheet Cake

Submitted by my neighbor and dear friend, Mary Spell, president-elect

1 cup butter

1/2 cup cocoa

1 cup water

2 cups sugar

2 cups flour, unsifted

1 teaspoon baking soda

2 eggs, slightly beaten

1/2 cup sour cream

2 teaspoons vanilla extract

Preheat oven to 350 degrees. Grease well a 15 1/2-by-10 1/2-inch jelly roll pan. Combine butter, cocoa and water in a saucepan and bring to a full boil. While still hot, pour mixture over combined sugar, flour and baking soda and mix well. Add eggs, sour cream and vanilla and mix well. Pour into pan and bake 15 minutes. Do not overbake. While cake is baking, make the icing. Ice the cake immediately after removing it from the oven.

Chocolate Nut Icing

1/2 cup butter

1/4 cup cocoa

6 tablespoons evaporated milk

1 (16-ounce) box confectioners' sugar

1 cup chopped nuts

1 teaspoon vanilla extract

Mix butter, cocoa and milk in a saucepan and heat to boiling point. Add confectioners' sugar, nuts and vanilla and mix well. Additional milk may be added to make icing more spreadable.

Texas Cheese Tacos

Submitted by Cindy Propst

1 pound ground beef

1 cup onion, chopped

8 ounces Longhorn cheese, grated

1 can cream of chicken soup

1 small can evaporated milk

8 ounces Velveeta cheese, cubed

1 small can chopped green chilies, seeded and drained

1 small can chopped pimento, drained

Tortillas

Brown ground beef and add chopped onion. Add grated Longhorn cheese. Fill soft tortillas with hamburger mixture and roll up. Place in a 9-by-13-inch baking dish. Heat cream of chicken soup, evaporated milk and Velveeta cheese in the microwave until cheese melts. Add green chilies, drained and chopped pimentos, drained. Pour over tortillas. Bake in 350 degree oven for 30 minutes. Serves 4 or 5.

Brickle Bars

Submitted by Louise Alderman

1 package yellow cake mix

1/3 cup butter

2 eggs

1 can sweetened condensed milk, regular or fat free

1 teaspoon vanilla

1 cup pecans, chopped

1 package brickle bits

Mix together cake mix, butter and one egg. Press in bottom of 9-by-13-inch pan. Mix together condensed milk, second egg and vanilla. Add pecans and brickle bits. Pour over mixture in pan. Bake at 350 degrees for 25 to 30 minutes.

This cookbook has several great recipes in it that I am anxious to try and is a book you will certainly want to add to your collection. 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 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.