RECIPE SWAP: READER QUESTIONS AND RECIPES KEY TO NEW WEEKLY COLUMN

Twenty years ago when I started a cookbook collection, it never entered my mind that a hobby would someday develop into a career for me. As I look back, there was never any planning for a food-related career, it just seemed to naturally fall into place.

Coming from a large family, I started cooking at an early age. My Mom went to work when I was in the second grade, and it was my responsibility to cook for my older siblings at lunch time. That was the start of my love for cooking and I've been cooking ever since.

Currently, as administrator of the Cape Senior Center, food service is a very important part of my workday. We serve a hot noon meal to about 225 seniors each day.

When asked to help with a recipe swap column in the newspaper, it seemed only natural to say "YES" and it sounded like a great way to meet other cookbook and recipe collectors. So, here I am.

Have you ever misplaced a recipe or wanted one that you have never been able to find? I think we all have done that. Recently, a caller into Speak Out was looking for a sorghum molasses cake recipe. We received a reply from Debbie and Larry Johns from Fruitland. This recipe has been in Larry's family for years. It sounds delicious and I want to share it with you.

Molasses Cake

1 c. sorghum molasses

1 c. sugar

1/2 c. shortening or margarine

2 eggs, beaten

1/2 tsp. salt

1 tsp. baking soda

1 1/2 c. flour

2 tsp. ground ginger

2 tsp. ground cloves

1 tsp. allspice

2 tsp. cinnamon

3/4 c. sour milk

1/2 to 1 c. nuts, optional

Cream together the molasses, sugar and shortening. Add beaten eggs. Sift dry ingredients together. Add alternately with sour milk. Pour into greased and floured sheet pan. Bake at 350 degrees for 30 to 35 minutes or until cake tests done.

I can imagine the wonderful aroma of this cake baking filled with so many spices. All it needs with it is a nice cup of hot coffee and yes, don't forget the Christmas music.

Over the recent Thanksgiving holiday I was able to enjoy so many delicious pies. My Mom is such a good pie baker and it is no trouble for her to whip up four or five pies at one time. I just have to share her pecan pie recipe with you. Everyone needs to experience it.

PECAN PIE

1 9" unbaked pie shell

1 1/2 to 1 1/3 c. pecans

4 large eggs, beaten

1 c. brown sugar

1/2 c. dark Karo syrup

1/2 c. white Karo syrup

3 Tbsp. butter, softened

1/2 tsp. vanilla

pinch of salt

1/2 c. canned milk

1 Tbsp. flour

Place pecans in the bottom of the unbaked pie shell.

Preheat oven to 350 degrees. Slightly beat eggs with a wire whisk. Mix all other ingredients together and whisk together. Gently pour filling mixture over pecans in the pie shell. Bake 350 degrees for 50 to 55 minutes. The pie will puff up but will fall down and settle when removed from the oven. The pie will test done when a knife inserted in the center comes out clean or does not wiggle in the middle when jiggled.

In recent conversations with friends they have asked me questions about Mincemeat and Mincemeat pies. OK readers, here is your chance to shine. Personally, I can't get past the thought of good beef and pears all mixed together with spices. But, many many people think it is the best pie they ever ate. Could someone share a good tried and true homemade Mincemeat recipe and the instructions for a pie? I look forward to learning more about it.

Don't delay getting your favorite pie recipes turned in for the Pie In The Sky Recipe Contest. The deadline is Monday. We still have plenty of opportunities for winners and it could be YOU. The meat pies category is going to be very interesting. I know of someone who is experimenting to develop her own Meat Pie recipe. I'm excited to see what she comes up with, then I'll share it with you.

We'll close Recipe Swap today with another pie for you to try.

ENCHILADA PIE

2 pounds ground beef

1 medium onion, finely chopped

1/2 tsp. garlic powder

1 8 oz. can tomato sauce

2 c. canned whole tomatoes, chopped

1 4 oz. can chopped green chiles

1 1 1/2 oz. package taco seasoning mix

1/2 tsp. salt

1/4 tsp. pepper

1 Tbsp. chile powder

1 14 oz. pkg. corn tortillas

1 10 3/4 oz. can cream of chicken soup, undiluted

3/4 c. milk

2 c. (8 ounces) shredded Cheddar cheese

Combine ground beef, onion, and garlic powder in a large skillet; cook over medium heat until meat is browned, stirring to crumble. Drain well. Add next 7 ingredients; cook mixture 5 minutes, stirring occasionally.

Tear each tortilla into 8 pieces. Place half of tortilla pieces in a 13 x 9 x 2-inch baking pan; top with meat mixture. Arrange remaining tortilla pieces evenly over meat mixture. Combine soup and milk in a small bowl, mixing well; pour over tortillas. Sprinkle cheese evenly over top. Bake at 350 degrees for 45 minutes. Serves 8 to 10.

Looking for a recipe? Want to share a favorite with others? Send to: Recipe Swap, Box 699, Cape Girardeau, Mo., 63701. Recipes submitted are not kitchen-tested by Southeast Missourian staff.

~Susan McClanahan is administrator at the Cape Senior Center and has a cookbook collection of more than 2,000.