Recipe Swap: Church offers cookbook, recipes for holidays

What could be a better last-minute Christmas gift than a new cookbook? The First Free Will Baptist Church in Cape Girardeau can help with that. The new cookbook they have just released contains 228 recipes and is full of great favorites and new recipes for you to try. The proceeds from the sale of the book will be used for mission work. This cookbook would make a nice teacher gift or stocking stuffer for all of the women on your Christmas gift. I have chosen a few recipes from this cookbook to include here today for you to enjoy.

Salmon Party Spread

Submitted by Chris Austin

1 (8-ounce) package cream cheese

2 teaspoons grated onion

1 can salmon, drained and flaked

1 teaspoon lemon juice

2 tablespoons green pepper, chopped

2 tablespoons red pepper, chopped

Chopped pecans

In a bowl, combine all ingredients except nuts until well blended. Cover and chill 2 to 4 hours. Transfer to serving bowl, garnish with chopped pecans and serve on crackers.

Mock Sangria

Submitted by Amanda Girard

1 can frozen cranberry juice

1 can frozen orange juice

1 can frozen grape juice

Sprite

Chopped fruit

Use the juices full strength, don't dilute. Add Sprite and chopped fruit (apples, oranges, lemon, etc).

7-Up Sparkling Red Velvet

Submitted by Delma Gunnels

3 ounces raspberry gelatin

3 cups cranberry juice

3 tablespoons lemon juice

2 1/2 quarts 7-Up

1/2 pint raspberry sherbet

Dissolve gelatin in 1 cup hot cranberry juice. Add remaining juice and lemon juice. Cool slightly. Add 7-Up and sherbet. You may omit sherbet and use ice as a substitution.

Tuna Waldorf Salad

Submitted by Dolly Jewel

2 (7-ounce) cans tuna, drained and flaked

1 large apple, diced

3/4 cup green pepper, diced

1 (8-ounce) can pineapple, diced

1 cup pecans

1/2 cup mayonnaise

Combine all ingredients and mix lightly. Serve on lettuce.

Scalloped Sweet Potatoes

Submitted by Ella Friese

1/4 cup sugar

1/2 teaspoon cinnamon

3 raw medium sweet potatoes, peeled and sliced 1/4-inch thick

2 medium apples, peeled and sliced

3 tablespoons margarine

Mix sugar and cinnamon together. Place a layer of sweet potatoes in a lightly oiled 1 1/2-quart casserole. Add a layer of apples, sprinkle with sugar-cinnamon mixture and dot with margarine. Repeat layers. Cover and bake at 350 degrees for 1 hour.

Homestyle Meatloaf

Submitted by Raina Childers, R.D.

3/4 cup ketchup

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 cup oats

1/4 cup onion

2 egg whites

1/8 cup green pepper

1 1/2 pounds lean ground beef

2 tablespoons brown sugar

Preheat oven to 350 degrees. Combine 1/2 of ketchup and other ingredients mixing well. Shape mixture into loaf pan. Brush remaining ketchup on top. Bake for 1 hour and 10 minutes.

Pumpkin Bread with Dates

Submitted by Karen Riley

2 2/3 cups sugar

2/3 cup shortening

4 eggs

2 cups canned pumpkin

2/3 cup cold water

3 1/2 cups flour

1/2 teaspoon baking powder

2 teaspoons baking soda

1/2 teaspoon salt

1 teaspoon cinnamon

1/2 teaspoon cloves

2/3 cup chopped nuts

2/3 cup chopped dates

Preheat oven to 350 degrees. Cream sugar and shortening. Add egg, pumpkin and water. Sift together flour, baking powder, baking soda, salt and spices. Add this to the shortening mixture. Add nuts and dates. Put in 2 greased 9-by-5-by-3-inch loaf pans. Bake at 350 degrees for 1 hour and 15 minutes.

Apple Almond Cinnamon Strata

Submitted by Karen Riley

1 pound cinnamon raisin bread, cut into 1-inch pieces

8 eggs, lightly beaten

1/4 teaspoon salt

2 cups milk

1/4 teaspoon almond extract

1 (21-ounce) can apple pie filling

1/2 cup slivered almonds, toasted

Powdered sugar

Grease a 9-by-13-inch baking dish. Place bread pieces in prepared dish. Set aside. In large bowl, whisk together eggs, milk, salt and almond extract. Stir in apple pie filling and half the almonds. Pour egg mixture evenly over bread pieces. Press down lightly with rubber spatula to moisten all the bread. Sprinkle with the remaining almonds. Cover and chill for at least 2 hours. Best if refrigerated overnight. Preheat oven to 325 degrees. Bake uncovered about 30 minutes or until knife inserted comes out clean. Let stand 15 minutes before serving. Sprinkle powdered sugar on top.

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 Southeast Missourian staff.