Recipe Swap: Delicious recipes for the independent

I am excited to pass along to you information about a new cookbook in our community. SADI, or SEMO Alliance for Disability Independence, has put together a cookbook, "Independently Cookin' with SADI," as a fundraiser. SADI is a community-based, not-for-profit, nonresidential independent living center that provides services to people with disabilities.

The cookbook is exceptionally good, and with so many recipes I absolutely could not decide which ones to include here today. I wound up just letting the book fall open to pages. Many of the recipes use ingredients you will have at home in your pantry. It has a great variety of diabetic recipes, and the wide tabbed dividers make it easy to flip from section to section. I hope you can add this book to your collection.

Crabmeat Dip

Submitted by Pam Swanner

1 (8-ounce) package cream cheese, softened

3 tablespoons grated or finely chopped onion

3 tablespoons chopped fresh parsley, or 1 tablespoon dried

2 tablespoons chopped chives, or 2 teaspoons dried

1 tablespoon lemon juice

2 to 3 drops Tabasco sauce

1 (6-ounce) can crabmeat

Freshly ground pepper

Combine all ingredients. Refrigerate for several hours or overnight. Set out about 30 minutes before serving to soften. Serve with crackers or chips.

Frozen Frappuccino

Submitted by a SADI consumer

3/4 cup double-strength coffee, cold

3 tablespoons granulated sugar

1 cup low-fat milk

2 cups ice

Brew double-strength coffee, chill. Combine all ingredients in a blender and blend on high speed until ice is crushed and drink is smooth. Pour into two 16-ounce glasses. For caramel version: Add 3 tablespoons caramel topping to the original recipe. Top each glass with whipped cream and a drizzle of additional caramel over the whipped cream. For the mocha version: Add 3 tablespoons Hershey's chocolate syrup to the original recipe. Top each glass with whipped cream if desired.

Elvis Presley's Fried Dill Pickles

Submitted by a SADI consumer

8 dill pickles

1/2 cup flour

1 1/4 tablespoons black pepper

1/4 cup beer

1/2 teaspoon salt

1 1/4 tablespoons paprika

2 teaspoons garlic salt

1 1/4 tablespoons cayenne pepper

3 dashes hot pepper sauce

Oil for deep frying

Slice pickles as thick as silver dollars. Mix together remaining ingredients, except for the oil, to form a batter. Dip the pickle slices in the batter and fry in oil heated to 375 degrees until pickles float to the top, about 4 minutes. Serve with ranch dressing or your choice of dip. You may also substitute hamburger dill pickles slices.

Bacon Potato Chowder

Submitted by a SADI consumer

8 slices bacon, cut in 1-inch pieces

2 cups raw red potatoes, 1/2-inch cubes

1 cup chopped onion

1 (8-ounce) carton sour cream

1 1/4 cups milk

1 (10 3/4-ounce) can cream of chicken soup

1 (8-ounce) can whole kernel corn, drained

1/4 teaspoon pepper

1/4 teaspoon thyme leaves

Salt to taste

In a 3-quart saucepan, cook bacon over medium heat for 5 minutes. Add potatoes and onions. Continue cooking, stirring occasionally, until potatoes are tender, 15 to 20 minutes. Add remaining ingredients. Continue cooking, stirring occasionally, until heated through, 10 to 12 minutes.

Bacon Cheeseburger Roll-Up

Submitted by Theresa Elfrink

I thought this recipe would be fun for children, especially when they have friends over, and they can make it themselves.

1 pound lean ground beef

4 slices bacon, chopped

1/2 cup chopped onion

1/2 pound (8 ounces) Velveeta cheese, cut into cubes

Pizza crust

Preheat oven to 400 degrees. Cook ground beef, bacon and onion in skillet. Drain mixture and return to stove. Add cheese and stir until melted. Unroll pizza crust onto a sprayed cookie sheet. Press out crust to fit pan. Place mixture over crust and roll up. Bake 20 minutes or until golden brown. Serves 6.

Apple Streusel Pie (Diabetic)

Submitted by Miki Gudermuth

Single 9-inch pie crust

Filling:

3/4 cup Equal or 18 packets Equal

2 tablespoons cornstarch

2 tablespoons lemon juice

3/4 teaspoon cinnamon

1/4 teaspoon salt

1/8 teaspoon nutmeg

6 cups peeled, cored, sliced apples, about 6 medium

Streusel Topping:

1/2 cup all-purpose flour

1/2 cup Equal or 12 packets Equal

1/2 teaspoon cinnamon

1/4 teaspoon salt

4 tablespoons butter or margarine, melted

1/2 cup chopped nuts

Mix all filling ingredients and sprinkle over the apples. Toss to coat. Spoon apples into pie crust. Combine topping ingredients and stir in the melted butter. Mix until resembles crumbs. Stir in nuts. Sprinkle over the apples. Bake at 375 degrees for 45 to 55 minutes until apples are tender and crust is golden.

Chocolate Chip Cookie Surprise Cake

Submitted by Sandy Elliff

1 box Betty Crocker Super Moist Yellow Cake Mix

1 cup milk

1/2 cup butter or margarine, melted

3 eggs

1 pouch chocolate chip cookie mix

1/2 cup butter or margarine, softened

1 egg

1 container Betty Crocker Rich and Creamy Chocolate frosting

Heat oven to 350 degrees. Generously grease bottom only of a 15-by-10-by-1-inch pan, lightly floured. In large bowl, beat cake mix, milk, melted butter and 3 eggs on low speed 30 seconds. Beat on medium speed for 2 minutes. Pour into pan. Make cookie mix as directed on package using softened butter and 1 egg. Drop dough by teaspoonfuls evenly over batter in pan. Bake for 35 to 40 minutes or until toothpick inserted in center comes out clean. Run knife around side of pan to loosen cake. Cool completely, about 1 hour. Spread frosting over top of cake. Store loosely covered at room temperature.

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.