RECIPE SWAP: MELON BROWNIE EVEN MELON HATERS CAN LOVE

I made a comment recently at the Senior Center that I didn't particularly enjoy watermelon. Actually, I think my comment was more like I really didn't like watermelon in any way, shape or form. I can vividly recall memories of when we were expecting the arrival of our Lexie and my niece was chewing watermelon gum. The intense aversion I had to watermelon was even greater intensified at that point.

A few days after my comment at the center, a friend of mine brought in a recipe for Melon Brownie Dessert. After taking a closer look, I realized it was a brownie recipe dressed up with pink and green frosting and used chocolate chips for the "seeds." Her comment to me was, "And you thought you didn't like watermelon. Well, think again."

Yes, you were right. Brownies or chocolate is always a welcome treat, even if it does look like watermelon.

Melon Brownie Dessert

1 1/2 sticks margarine, melted

1 1/2 cups sugar

1 1/2 teaspoons vanilla

3 eggs

3/4 cups flour

1/2 cup unsweetened cocoa powder

1/4 teaspoon salt

1 container vanilla frosting

Green food coloring

Red food

Semisweet chocolate chips or mini chips

Preheat oven to 350 degrees. Line a 12-x-1/2-inch round pizza pan with foil. For convenience you can use a disposable pizza pan. Be sure to place the disposable pizza pan on a regular cookie sheet while baking.

Use a spoon to beat melted margarine, sugar, vanilla and eggs in large bowl. Stir in flour, cocoa powder, baking powder and salt until blended well. Spread into pan. Bake 20 to 25 minutes or until top springs back when lightly touched. Let cool completely.

Stir several drops of green food coloring into 1/2 cup frosting; spread on outer 1 1/2 inches of brownie to form green rind. Place 1/4 cup frosting in corner of plastic zip-top bag; cut tiny piece from corner. Pipe band of white rind next to green rind.

Stir together remaining 3/4 cup frosting and red food coloring to form pink melon; spread inside entire middle. Place chips in rows as "seeds." Cover, refrigerate until firm. To serve, cut into wedges. Yields about 10 servings.

Last weekend at our family reunion I had to make Beautiful Blondies for my cousin Carolyn. Prior to the reunion, she mailed me a letter requesting the rich, blonde-style brownie. I thought you might enjoy having the recipe, too.

Beautiful Blondies

1 1/4 cups unsalted butter, room temperature

1 1/4 cups firmly packed light brown sugar

3 large eggs

1 3/4 cups flour

2 teaspoons baking soda

1/4 teaspoon salt

1 cup sweetened coconut flakes

1/2 cup sliced blanched almonds

1/2 cup chopped pecans

9 ounces white chocolate pieces

Grease a 9-x-13-inch pan. Preheat oven to 350 degrees. In a large mixing bowl, beat butter and light brown sugar until creamy. Add eggs and continue to beat until blended well. In a small bowl, stir together flour, baking soda and salt. Add dry ingredients to butter mixture. Stir until incorporated. Fold in remaining ingredients and spread batter evenly in prepared pan. Bake for 30 to 35 minutes, until cake is golden brown. Let cool. Cut into 2-inch squares. Makes 24 very rich squares.

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One of our homebound meal recipients at the center requested the recipe for the Mock Pecan Pie we serve on occasion. This recipe is for one pie.

Mock Pecan Pie

1 cup sugar

1 cup light or dark syrup

2/3 cup coconut

2/3 cup quick oats

3 eggs, beaten

4 tablespoons margarine, melted

1 teaspoon vanilla

1 unbaked pie shell

Preheat oven to 350 degrees. Beat eggs. Add all other filling ingredients, stirring well. Pour into unbaked pie shell. Bake for 45 minutes or until golden brown.

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Carolyn Ryan shares a recipe that is one of her favorites. In 1971 she was in the eighth grade at Jackson Junior High School. Her home economics teacher, Mrs. Karen Robinson, gave her the recipe for Crisp Pastel Cookies. Carolyn recalls one of her co-workers at the Lutheran Nursing Home always called them "Jell-o Cookies."

Crisp Pastel Cookies

3/4 cup butter or margarine

1/2 cup sugar

1 (3 ounce) package fruit-flavored gelatin

2 eggs

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon baking powder

Preheat oven to 350 degrees. Cream together the butter, sugar, gelatin and eggs. Add the vanilla, flour and baking powder. Mix well. Roll dough into 3/4-inch balls. Place 3 inches apart on ungreased baking sheet. Flatten with bottom of a glass dipped in sugar. Bake 6 to 8 minutes. Do not brown.

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During hot summer weather, cold soups make great appetizers or main dishes. This red pepper soup, sent in by a Cape Girardeau cook, makes very quickly and looks so pretty garnished with fresh chives.

Chilled Sweet Red Pepper Soup

1/2 cup butter

3 large sweet red peppers, sliced

2 cups chopped leeks

1 1/2 cups chicken broth

3 cups buttermilk

1/8 teaspoon white pepper

Sweet yellow peppers, halved and seeded

fresh chives, for garnish, if desired

Melt butter in large saucepan. Add red peppers, leeks and broth. Bring to a boil. Cover, reduce heat, and simmer 30 minutes, stirring occasionally. Pour into blender or food processor. Process until smooth. Pour through strainer, making sure to get 3 cups. Transfer to large bowl, stir in buttermilk and white pepper. Cover and chill at least 2 hours. Serve in yellow pepper halves and garnish, if desired. Yield: 6 cups.

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There were two recipes sent in from Jackson to share with you. Both are ground beef recipes, but different in content.

Ground Beef Casserole

2 tablespoons margarine

1 pound ground beef

1/2 cup onion, chopped

1 (8 ounce) package Velveeta cheese

1 can cream of mushroom soup

1 package noodles

1/2 cup buttered bread crumbs

Melt margarine over low heat and add ground beef and onion. Brown and simmer. Drain. Add cheese sliced thin on top and melt. Add soup and simmer. Cook noodles in salted water and drain. Put noodles in buttered dish, add beef mixture and bread crumbs on top. Bake 350 degrees for 30 minutes.

Supper Casserole

2 pounds ground beef, browned with chopped onion

1 can tomato soup

1 can mushroom soup

1 can corn

1 (7 ounce) package noodles, cooked

Combine all and pour into casserole. Bake 30 minutes at 350 degrees or heat in skillet. Top with cheese and heat until melted.

We have no requests this week for you to search out. I hope each of you had a wonderful and safe holiday weekend.

While the weather is hot, stay inside and copy off a few of your favorite recipes and send them in. I look forward to hearing from you.

Have a great week and happy cooking.