Recipe Swap: Quick new recipes to start the new year

After Christmas I love reading the cookbooks I get from friends and family, and this year is no exception. The first one I read was from my co-worker, Jo Leadbetter. She gave me a copy of "A Taste of Heaven" by the Faith Family Worship Center in Farmington, Mo. I really enjoyed reading the church history in the front of the book. I usually pull recipes from the entire book, but I had a request from a reader for a few new simple entree recipes she can have to start off the new year. So I went straight to that section of the cookbook and pulled a few out for her and for you. I hope you enjoy these simple entrees.

Chicken Mushroom Lasagna

4 to 6 large chicken breast fillets, cubed

2 cans stems and pieces mushrooms

2 cans cream of chicken soup

1 large carton low-fat cottage cheese

1/2 medium yellow onion

1 cup Parmesan cheese

1/2 soup can milk

8 to 10 slices American cheese

8 lasagna noodles

2 tablespoons margarine

Cook noodles in salted water in large Dutch oven. Drain. In same pan melt margarine and brown chicken. Add mushrooms and onion and cook 5 minutes. Add soup and milk. Heat. Coat a 9-by-13-inch pan with nonstick cooking spray or a little butter. Place 4 noodles in dish, cover with 1/2 of cottage cheese, then a little less than 1/2 of chicken mixture. Sprinkle with 1/2 cup Parmesan cheese. Cover with all slices of American cheese. Place the other 4 noodles over cheese, repeat with chicken mixture, cottage cheese and Parmesan cheese. Bake 45 minutes at 350 degrees. Let stand about 15 minutes before serving.

Mandarin Chicken Stir-Fry

2 boneless skinless chicken breasts, thawed and cubed

1 cup frozen broccoli

1 cup frozen cauliflower

1/2 cup frozen sugar snap peas

1 package chicken flavored ramen noodles

1 small can mandarin oranges

Soy sauce

Sprinkle 2 tablespoons soy sauce into large skillet. Heat skillet to medium-high. Place chicken in pan, cooking till just browned on outside. Place frozen veggies in pan, sprinkle with 1 to 2 more tablespoons soy sauce, cover. Cook ramen noodles according to package directions except drain all excess liquid before adding seasoning pack. When veggies are cooked through, turn heat to low. Add noodles and oranges, cover. Allow to heat slowly to avoid stirring. When noodles and oranges are warm, serve immediately.

Peach-Glazed Pork Chops

1 (8 1/2-ounce) can peach slices in syrup, undrained

Hot water

1/2 stick butter or margarine, cut

1 package savory herb stuffing mix

6 pork chops, 1/2-inch thick

1/3 cup peach preserves

1 tablespoon Dijon mustard

Drain peaches, keeping syrup. Add hot water to syrup to measure 1 1/2 cups. Mix syrup mixture and butter in a large bowl until butter is melted. Stir in stuffing and peaches. Spoon stuffing mixture into a 9-by-13-inch baking pan. Arrange chops over mixture. Mix preserves and mustard. Spoon over chops. Bake at 375 degrees for 40 minutes or until chops are done.

Sauerbraten Burgers

This German dish is a great alternative to making sauerbraten, which takes at least 3 days.

1/2 cup crushed gingersnap cookies, about 8

1 (8-ounce) can tomato sauce

1/4 cup finely chopped onion

1/2 teaspoon salt

1 pound ground beef

2 tablespoons light brown sugar

2 tablespoons vinegar

2 tablespoons water

1 teaspoon prepared mustard

Dash black pepper

Hot, cooked chicken flavored noodles

Reserve 2 tablespoons of the crushed gingersnaps. Combine remaining gingersnaps, 2 tablespoons tomato sauce, onion and salt. Add meat. Mix well. Shape into four 1/2-inch-thick patties. Brown in skillet. Drain fat. Combine remaining tomato sauce, sugar, vinegar, water, mustard and pepper. Pour over burgers. Cover, simmer for 10 to 15 minutes, spooning sauce over meat. Remove burgers. Stir the reserved 2 tablespoons gingersnaps into sauce in skillet. Cook and stir till bubbly. Return burgers to skillet. Heat through. Serve over hot noodles. Serves 4.

Shanghai Beef

1 (1-pound) round steak, cut into thin strips

2 tablespoons oil

2 teaspoons cornstarch

1 1/2 cups beef broth

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

1 medium red pepper, chopped

5 scallions, cut diagonally into 1-inch pieces

3 tablespoons soy sauce

1/4 teaspoon pepper

1 1/2 cups dry instant rice

Saute beef in oil until browned, about 5 minutes. Add cornstarch and blend well. Add broth, water chestnuts, red pepper, scallions, soy sauce and pepper. Bring to full boil, stirring frequently. Stir in rice. Cover and remove from heat. Let stand 5 minutes. Fluff with fork.

Spiced Pork Chops

1/2 cup flour

1 1/2 teaspoons garlic powder

1 1/2 teaspoons ground mustard

1 1/2 teaspoons paprika

1/2 teaspoon celery salt

1/4 teaspoon ginger

1/8 teaspoon dried oregano

1/8 teaspoon basil

1/8 teaspoon salt

Pinch pepper

4 (3/4-inch-thick) pork chops

1 to 2 tablespoons cooking oil

4 cups ketchup

1 cup water

1/4 cup brown sugar

In a shallow pan combine first 10 ingredients. Dredge pork chops on both sides. Brown in oil on both sides. Place in a 9-by-13-inch baking pan. Mix ketchup, brown sugar and water. Pour over chops. Bake at 350 degrees for 1 hour or until tender.

Stromboli Sandwich

1 1/2 pounds ground beef

1 small onion, chopped

1 small green pepper, chopped

1/4 cup sliced mushrooms, drained

1 (12-ounce) can tomato paste

1/4 cup water

1/4 cup Parmesan cheese

1/2 teaspoon oregano

1/2 teaspoon garlic powder

1/2 teaspoon crushed rosemary

1/4 teaspoon dried sage

Salt and pepper to taste

4 (8-ounce) loaves French bread

1 (16-ounce) package mozzarella cheese, sliced

Brown ground beef. Drain. Add onion, green pepper and mushrooms. Cook 5 minutes. Stir in tomato paste, water, Parmesan cheese, oregano, garlic powder, rosemary and sage. Simmer 20 minutes, stirring occasionally. Adjust seasonings with salt and pepper. Cut bread lengthwise and scoop out bread. In center, line shell with mozzarella cheese and fill with meat mixture. Cover with more cheese and replace top of bread. Wrap securely in foil. Bake in preheated 400 degree oven for 6 to 10 minutes.

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.