Recipe Swap: New recipes for a new arrival in the family

Our extended family welcomes a new baby: Marlie Grace Morgan. Marlie is a perfect 6-pound 12-ounce girl who has a full head of hair and long thin feet. She is beautiful, and we are so thankful she is a part of our family. This makes my brother a grandpa for the second time, and he is so proud. While at Memorial Hospital of Carbondale I visited the gift shop, and there was the hospital auxiliary cookbook staring me right in the face. Without even thinking about it, I put the book on the counter for checkout. It is a nice book and it was fun to have and read while we awaited the arrival of our new baby girl. Enjoy some recipes I pulled from the book to share with you today.

Cranberry Salad

2 cups boiling water

1 (3-ounce) package raspberry gelatin

1 (3-ounce) package lemon gelatin

1 (10-ounce) package frozen raspberries, not drained

1 (10-ounce) container cranberry orange relish

1 cup lemon lime soda

Mix all ingredients together and stir until well combined. Pour into an 8-by-8-inch dish or gelatin mold. Chill.

Candy Apple Snicker Salad

3 medium Granny Smith apples, peeled

3 to 5 regular sized Snickers candy bars, chopped

1 (8-ounce) carton frozen whipped topping, thawed

2 (8-ounce) cans crushed pineapple, thoroughly drained, rinsing apples in this juice

1/2 cup chopped peanuts

Combine al ingredients together and refrigerate until well chilled.

Rice-A-Roni Salad

This salad makes a perfect light lunch or dinner. Use low-salt Rice-A-Roni and reduce olives, if watching sodium intake. Substitute plain yogurt for mayonnaise to reduce calories.

1 (6.9-ounce) box chicken-flavored Rice-A-Roni

2 to 4 green onions, chopped

1/2 green pepper, chopped

1 cup black olives, sliced and drained

1 (8-ounce) can sliced water chestnuts, drained

2 cups cooked chicken, chopped

1 (8-ounce) jar marinated artichoke hearts, drain, reserve liquid

1/2 cup mayonnaise

1 teaspoon curry powder

Salt and pepper to taste

Cook Rice-A-Roni according to package directions. Drain artichoke hearts and combine with rice, onions, peppers, olives, chicken and water chestnuts. Mix together mayonnaise, curry powder and reserved marinade. Pour over rice mixture and stir until well combined. Season to taste. Serve warm or cold.

Sweet and Spicy Black Beans

1 tablespoon olive oil

2 onions, chopped

2 jalapeno peppers, seeded and finely chopped

4 (15-ounce) cans black beans, rinsed and drained

1 (28-ounce) can diced tomatoes, undrained

1/3 cup honey

1/3 cup packed light brown sugar

1 teaspoon ground ginger

1 teaspoon salt

In a large soup pot, heat the oil over medium heat. Add the onions and jalapeno peppers. Saute for 3 to 4 minutes or until tender. Add the remaining ingredients. Mix well and continue cooking over medium heat for 25 to 30 minutes or until thickened, stirring occasionally. If desired, serve over warm cooked rice.

Menudo (Pork with Potatoes in Sauce)

4 to 5 cups pork, cubed in small pieces

2 tablespoons vinegar

1/2 cup water

2 medium tomatoes, finely sliced

2 medium potatoes, cubed into small pieces

3 tablespoons vegetable oil

1/2 cup sweet red pepper, cubed into small pieces

Salt and pepper to taste

2 tablespoons soy sauce

1 medium onion, chopped

In a covered pan over medium heat, bring to boil the pork, soy sauce, vinegar, water, tomatoes, salt and pepper. Reduce heat to medium-low. Cook 20 to 25 minutes until meat is almost tender. In the meantime, pan-fry cubed potatoes in 2 tablespoons oil until lightly browned. Set aside. In deep nonstick skillet over medium heat, saute garlic in 1 tablespoon oil. Add onion and red pepper. Stir 1 minute. Add browned potatoes and cooked pork with its sauce. Simmer on medium heat for 10 to 15 minutes or until sauce is lightly thickened. Stir occasionally. Serve in shallow serving dish.

Spaghetti with Green Sauce

8 to 10 ounces vermicelli

2 tablespoons basil

2 tablespoons parsley flakes

1/2 cup soft margarine

1 (8-ounce) package cream cheese

1/3 cup grated Parmesan cheese

1/4 cup olive oil

1/4 teaspoon garlic salt

1/4 teaspoon pepper

2/3 cup boiling water

1/3 cup Parmesan cheese

Add basil and parsley to butter in nonstick skillet. Blend in cream cheese, Parmesan cheese, olive oil, garlic and pepper. Stir over medium heat until smooth. Blend in boiling water. Cook spaghetti according to directions on package. Arrange on warm platter and top with sauce. Serve with additional Parmesan cheese, if desired.

Cranberry Glazed Pork Roast

4 pound boneless pork loin roast

2 teaspoons cornstarch

1/4 teaspoon cinnamon

1/8 teaspoon salt

1/2 teaspoon grated orange peel

2 tablespoons orange juice

2 tablespoons dry sherry

1 (16-ounce) can whole berry cranberry sauce

In small saucepan, stir together cranberry sauce, dry sherry, orange juice, grated orange peel, salt, cinnamon and cornstarch. Cook, stirring, over medium heat until thickened. Set aside. Place roast in shallow pan. Roast at 325 degrees for 45 minutes. Spoon 1/2 cup glaze over roast and continue roasting for 30 to 40 minutes more, until roast is done. Do not overbake. Let stand 10 minutes before slicing and serve remaining sauce. Serves 16.

Welcome to our family Marlie Grace, and Aunt Susie can't wait to teach you how to cook. Have a great weekend 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.