Recipe Swap: New book helps feed the flock, raise money for church buildings

For those who love a new cookbook, I am excited to tell you about one. Maple United Methodist Church in Cape Girardeau has a brand-new book. "Feeding the Flock" is a 159-page cookbook featuring recipes for every course of a meal. There are new recipes as well as tried-and-true ones to please everyone. The proceeds from the sale of the book will go toward the church building program and expansion. I recognize so many names in the book, which makes it hard to pick recipes to share. So I might resort to my open-the-book-and-point method of choosing. The books are available at the church office or from members of the church.

Ham and Cherry Roll-Ups

1 (8-ounce) package cream cheese, softened

1/2 cup sliced green onions

1/2 cup toasted chopped walnuts

1/4 cup cherry preserves

1 pound sliced deli ham, 16 to 20 slices

In a small bowl stir together all ingredients except ham. Spread a rounded tablespoon of the cream cheese mixture on each ham slice. Roll up. Cut each roll in half. Secure rolls with wooden picks. Refrigerate, covered, until serving time. Makes 32 to 40 pieces. Tailgate tip: Prepare and refrigerate these appetizers up to 1 day ahead.

Cranberry Cashew Jumbles

Submitted by Vera Koen

1/2 cup butter, softened

1/2 cup sour cream

1 teaspoon vanilla

3/4 teaspoon baking powder

1/4 teaspoon salt

1 1/2 cups dried cranberries (6 ounces)

1 cup chopped cashews

1 cup brown sugar

1 egg

2 cups flour

1/4 teaspoon baking soda

In a mixing bowl cream butter and sugar. Add sour cream egg and vanilla. Mix well. Combine flour, baking powder, baking soda and salt. Gradually add to creamed mixture. Stir in cranberries and cashews. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 375 degrees for 10 to 12 minutes.

Cookie Glaze, optional:

1 cup powdered sugar

2 tablespoons orange juice

Mix well and drizzle over cookies.

Chicken Nachos

Submitted by Beverly Mabry

15 to 20 chicken tenders, cut into bite-size pieces

2 to 3 tablespoons chili powder

Olive oil

1/2 cup diced onion

Chopped garlic

2 tablespoons butter, melted

2 tablespoons flour

2 cups milk

1/2 cup Cheddar cheese

1/2 cup Pepper Jack cheese

1/2 can chopped green chilies

6 to 8 tortillas

Season chicken with chili powder and brown in olive oil in skillet. Add onions and garlic. Simmer until tender. Mix 2 tablespoons butter and 2 tablespoons flour together and add 2 cups milk. Cook until thickened. Add cheeses and chilies. Add to cooked chicken. Cut tortillas in quarters. Brown in canola oil. Drain. Place 1/2 tortillas in bottom of baking dish. Cover with 1/2 of chicken mixture, another layer of tortillas and another layer of chicken mixture. Top with more cheese. Bake at 350 degrees until hot through.

Pasta Salad

Submitted by Flossie Leggett

1 pound large shell pasta

1 cucumber, thinly sliced

2 tomatoes, cut up

1 green pepper, cut into thin strips

1 red onion, thinly sliced

Combine in a large bowl and pour dressing over it. Mix well.

For the dressing:

3/4 cup oil

1 1/2 cups vinegar

1 1/2 cups sugar

2 tablespoons prepared mustard

1 tablespoon Accent seasoning

1 tablespoons garlic salt

1 tablespoon parsley flakes

1 1/2 teaspoons pepper

Mix well and pour over salad. Let stand overnight in refrigerator. Drain off dressing before serving.

Granola Bars

Submitted by Julie Wilson

2 cups old-fashioned oats

1 cup coconut

1/2 cup wheat germ

1/2 cup sunflower kernels

1 cup sliced almonds, pecans or walnuts

1/2 cup dried cranberries or dates, or raisins or apricots

3 tablespoons butter

2/3 cup honey

1/4 cup sugar

1/4 teaspoon salt

1 1/2 teaspoons vanilla

Heat oven to 350 degrees. Toast oats, coconut and nuts for 12 to 15 minutes in a 9-by-13-inch pan. Stir often. If nuts are already toasted, add them later. Transfer toasted ingredients to a large bowl and add wheat germ, sunflower kernels, nuts, dried fruit and salt. Toss. In saucepan bring the butter, honey, brown sugar and vanilla to a boil. Pour into dry ingredients and mix. Spray a medium-size jelly-roll pan with nonstick cooking spray. Press the mixture into the pan and let sit for 2 to 3 hours. If you want the bars to be crunchy, bake in a 300 degree oven for 15 minutes. If you like chewy bars, do not bake. Chocolate mini chips can be pressed into the mixture after it cools. Cut into bars.

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.