RECIPE SWAP: EASY-TO-MAKE RECIPES MAKE GREAT LITTLE GIFTS, THANK-YOUS

Happy New Year! 1999 came in with a blast of cold air and with those bitter temperatures comes a request for some warm beverages. Stephanie Cummings of Jackson is looking for a beverage mix that she can keep on hand for a late night warm-up.

All of the recipes that I'll share are easy to prepare with only a few ingredients and they make great little gifts. Any of these recipes would be a nice thank you for someone who surprised you with a Christmas gift.

Chocolate-Almond Coffee Mix

1 c. nondairy powdered coffee creamer

1 c. granulated sugar

1/2 c. instant coffee granules

1/2 c. cocoa

1 t. almond extract

In a blender or food processor, finely grind all ingredients until well blended. Store in an airtight container. To serve, stir about 2 heaping t. coffee mix into 6 oz. hot water.

Raspberry Cocoa Mix

3 c. instant hot cocoa mix

1 (0.13 oz.) pkg. unsweetened raspberry drink mix

Combine ingredients in a medium bowl; stir until well blended. Store in an airtight container. To serve, stir 2 heaping T. into 8 ounces of hot water.

Nightcap Coffee Mix

2/3 c. nondairy powdered coffee creamer

1/3 c. instant coffee granules

1/3 c. granulated sugar

1 t. ground cardamon

1/2 t. ground cinnamon

Combine all ingredients in a medium bowl; stir until well blended. Store in an airtight container. To serve, spoon 1 heaping T. coffee mix into 8 ounces of hot water. Stir until well blended.

Cherry Tea Mix

1 (0.14 oz.) pkg. unsweetened cherry drink mix

1 1/4 c. sugar-free instant tea mix (artificially sweetened)

Combine ingredients in a small container. Mix well. Store in an airtight container. To serve, stir 2 t. tea mix into 8 ounces hot or cold water.

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Greg Illers of Cape is looking for a recipe for an old-fashioned German coffee cake. Ideally, he would like to find a peanut butter coffee cake recipe that tastes like the ones purchased at a bakery in Perryville. I know there are many recipes for this type of coffee cake around, so readers, here is a great opportunity for you to share your recipes.

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A couple of weeks ago Frieda Hopple of Cape requested recipes for the use of turtle meat. I found several recipes of which soups seemed to be the most popular use.

This turtle soup recipe comes from The Delmonico Restaurant in New Orleans, one of the cities finest restaurants.

Turtle Soup

1 1/2 to 2 pounds turtle meat, finely diced

2 quarts water

2 stalks celery, sliced

1 onion, chopped

1 clove garlic, minced

1/4 t. salt

1/4 c. olive oil

1/4 c. vegetable oil

1/4 c. all-purpose flour

1 1/2 c. chopped leeks or green onions

1 c. chopped tomato

salt to taste

dry sherry

4 hard-cooked eggs, chopped

Combine turtle meat, water, celery, onion, garlic, and 1/4 t. salt in a 4-quart Dutch oven; heat to boiling. Reduce heat; simmer 30 minutes, skimming top if necessary.

Heat oil in a medium skillet until warm. Stir in flour; cook over low heat, stirring constantly, until flour is browned. Add leeks and tomato; cook, stirring frequently, until leeks are lightly browned. Stir flour mixture into hot broth; cook until thickened and bubbly. Add salt to taste; stir in additional water if soup is too thick.

Ladle soup into serving bowls; stir about 1 t. sherry into each, and top with chopped egg. Yield: about 8 servings.

Another recipe for Fried Cooter, or soft-shell turtle, is said to have the flavor of battered and fried pork or veal (I'm surprised they didn't say chicken).

Fried Cooter

(Soft-Shell Turtle)

2 pounds turtle, cut into 2- to 4-inch pieces

1/2 c. vinegar

1 t. salt

1/2 c. all-purpose flour

1/4 c. plus 1 T. milk

2 eggs, separated

2 t. olive oil or vegetable oil

1/8 t. salt

vegetable oil

Combine flour, milk, egg yolks, olive oil, and 1/8 t. salt; mix well. Beat egg whites until stiff; fold into batter.

Dip turtle pieces into batter; fry until golden brown in deep oil heated to 375 degrees. Drain well on paper towels. Yield: 4 to 6 servings.

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Recently we shared a Gooey Butter Cake recipe with you from Louise Pogue from Cape. A correction needs to be made in the baking instructions. In case you missed her recipe, we'll give it to you again.

Gooey Butter Cake

1 box yellow cake mix

2 eggs

1 stick margarine, melted

Stir with spoon until mixed well. Press into the bottom and sides of a 9x13 inch pan that has been sprayed with non-stick cooking spray. Set aside.

Mix the following with mixer:

1 8-ounce pkg, cream cheese

3 eggs

1 box powdered sugar

1 t. vanilla

Pour over first mixture. Bake 15 minutes at 350 degrees, then lower to 325 degrees for 25 minutes, or until it pulls away from the sides of the pan.

That does it for another week of Recipe Swap. I hope you have a wonderful beginning to the new year and remember to share all your favorite recipes with other readers.

~Susan McClanahan is administrator at the Cape Senior Center. Her cookbooc collection tops 2,000 books.