RECIPE SWAP: MARK MILESTONES WITH GREAT FOODS

Every little milestone of life calls for a celebration at our house. Last weekend our 4-year-old Lexie learned to ride her bike without training wheels. She was so cute as she crawled on her bicycle and confidently rode across the yard. I was ready to fix a special treat for her to celebrate her big accomplishment, but she was perfectly content with a fudge ice cream bar. Life's little pleasures; learning to ride and a fudge bar. Life is so good.

Doris Windeknecht of Jackson, Mo., shares one of her favorite recipes she uses quite often.

Cream Cheese Ham Crepes

1 (8 ounce) cream cheese

1 (5 ounce) can deviled ham

1 teaspoon onion juice

1 egg yolk

Salt to taste

1/2 teaspoon baking powder

24 rye rounds

Blend cream cheese; egg yolk, onion juice and salt together. Spread deviled ham on rye rounds. Spread cream cheese mixture on top of round. Bake at 375 degrees for 15 minutes or until fluffy and brown.

Last week we had a request for recipes for fried green tomatoes. We have one response to share from Lois Overbeck. She said even though the recipe is easy to prepare, it is very tasty.

Fried Green Tomatoes

Green tomatoes, sliced

Corn meal

Vegetable oil

In a paper bag, shake tomatoes in meal until coated. Heat oil in a skillet.

Fry tomatoes quickly until meal is golden. Drain on paper towels. Serve immediately. Prepare only what you will use at one time as they do not hold or reheat well.

Last week we had a request for the slaw served at Kentucky Fried Chicken.

Though their recipe is not for public knowledge, author Todd Wilbur has published his famous "Top Secret Recipes" cookbooks and this is one of his most asked for recipes.

Copycat KFC Cole Slaw

8 cups finely chopped cabbage, about 1 head

1/4 cup shredded carrot, about 1 medium

2 tablespoons minced onion

1/3 cup granulated sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup milk

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 tablespoons white vinegar

2 1/2 tablespoons lemon juice

Be sure cabbage and carrots are chopped up into very fine pieces, about the size of rice. Combine the sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar, and lemon juice in a large bowl and beat until smooth. Add the cabbage, carrots, and onion, and mix well. Cover and refrigerate for at least 2 hours before serving.

Greg and Gina Wilkerson of St. Charles, Mo., are friends of ours and being from the area Greg keeps up with area news through the Southeast Missourian.

Gina has shared several recipes with us today and we will have a couple next week also.

Parmesan Baked Potatoes

6 tablespoons butter or margarine, melted

3 tablespoons grated Parmesan cheese

8 medium, unpeeled potatoes, halved lengthwise

Pour butter into a 9-by-13-inch-baking pan. Sprinkle cheese over butter. Place potatoes with cut side down over cheese. Bake, uncovered, at 400 degrees for 40 to 45 minutes or until tender. Yields about 6 servings.

Chicken Casserole

1 can cream of potato soup

1 cup milk

1/2 teaspoon salt

2 cups cooked, cubed chicken

1/2 bag broccoli, carrots and cauliflower, cooked

8 ounces shredded Cheddar cheese

1 (6 ounce) can French fried onion rings

Mix all ingredients together, reserving cheese and onions for topping. Pour into an 8-by-12-inch dish and bake covered for 20 minutes in a 375 degree oven.

Uncover and add remaining cheese and onions for 5 minutes or until browned.

Yields about 6 to 8 servings.

Rueben Sandwiches

1/3 cup mayonnaise

1 tablespoon chili sauce

12 slices rye bread

6 slices Swiss cheese

6 slices cooked corned beef

1 (16 ounce) can sauerkraut, drained

Mix mayonnaise and chili sauce; spread over 6 slices bread. Arrange cheese, corned beef and sauerkraut on mayonnaise layer; top with remaining bread slices. If desired, spread butter over both sides of each sandwich. Grill over low heat until bottom is golden and cheese begins to melt, about 10 minutes then turn to the other side and grill until golden brown.

An anonymous request came from a Cape Girardeau cook who recently attended a wedding and the bride chose rhubarb slush punch as the part of the refreshments. She said the punch was tart yet sweet and very different but very good. I have looked a few places, but wonder if anyone makes rhubarb slush and would share the recipe.

Rhubarb Slush

3 cups chopped fresh or frozen rhubarb

1 cup water

1/3 cup sugar

1 cup apple juice

1 (6 ounce) container frozen pink lemonade concentrate, thawed

1 (2-liter) bottle lemon-lime soda

In a saucepan, combine rhubarb, water and sugar; bring to a boil. Reduce heat; cover and simmer for 5 minutes or until the rhubarb is tender. Cool for 30 minutes. In a blender, puree mixture, half at a time. Stir in apple juice and lemonade. Pour into freezer container, cover and freeze until firm. Let stand at room temperature for about 45 minutes before serving.

Place mixture into a punch bowl; add soda and stir. Serve immediately.

Yields about 10 servings.

Rhubarb Slush II

8 cups rhubarb

2 quarts water

3 cups sugar

1/2 cup lemon juice

1 small package strawberry gelatin

Lemon-lime soda

Cook rhubarb in water until tender, strain and use the juice only. Add sugar, lemon juice and gelatin. Mix well and freeze in container. Thaw slightly when ready to use. Scoop into glasses and fill with lemon-lime soda or place in punch bowl adding soda. Serve while still slushy.

This will end another week of recipe swapping. We have no requests this week, but send any you might have in for the search of an answer. Until next week, you know where I'll be; in the driveway watching Lexie ride back and forth in the street. Have a great week and happy cooking.

Susan McClanahan is an administrator at the Cape Senior Center. She can be contacted by mail at P.O. Box 699; Cape Girardeau, Mo. 63701 or by e-mail at news@semissourian.com. Recipes published have not been kitchen tested by Southeast Missourian staff.