RECIPE SWAP: READERS COME UP WITH RECIPES FOR STIR-FRY, PIES

This week at our house we have much to celebrate and much to be thankful for, and of course, all of our celebrations involve food. First we celebrate my precious mother and father in-law's 40th wedding anniversary. Since they eloped and never had a big wedding, we are going to have their party now and celebrate. Then my sister, Linda, has a birthday. She will probably want coconut cream pie or German chocolate cake. Whatever she chooses will have coconut in it, that's for sure.

To round out the week's celebrations, tomorrow is our 10th wedding anniversary. I can't believe it has been 10 years already. Since our children have been born, time has really flown by. I'm not sure what will be on the menu, but if Scott requests, it will be steak.

Last week I promised you the pound cake recipe for the cake I made and took to the Senior Center. It is very easy and extremely quick to make. The only reason I made it was that it was 10 o'clock at night and I remembered I had to take a cake to work. I hope you enjoy it.

Sour Cream Cinnamon Pound Cake

2 sticks margarine

2 cups sugar

2 eggs

2 cups flour

1 teaspoon baking powder

1 teaspoon vanilla

1/2 pint (8 ounces) sour cream

chopped pecans

Spray Bundt pan with cooking spray, then coat pan by shaking a mixture of cinnamon and sugar over the cooking spray. Sprinkle pecans in bottom of prepared pan. Mix well all ingredients, in the order given. Spoon half of batter into prepared pan. Spoon generously more cinnamon-sugar mixture over batter, then add the remaining batter. Sprinkle top of batter with more cinnamon-sugar mixture. Bake at 325 degrees for 55 minutes.

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In response to a request from last week for stir-fry recipes, we have two replies to share this week. Both are from a Cape Girardeau cook.

Stir-Fried Broccoli

2 pounds broccoli

2 tablespoons peanut oil

1 teaspoon salt

1/2 teaspoon sugar

2 tablespoons chicken broth

1 teaspoon cornstarch, dissolved in 1 tablespoon chicken broth or cold water

Wash broccoli. Cut into florets. Peel stems. Slice stalks into 1-inch pieces. Set wok over medium heat for 30 seconds. Put in oil and swirl in pan 30 seconds. Drop in broccoli stalks and stir-fry 1 minute. Add florets and stir-fry 1 minute longer. Sprinkle in salt and sugar. Add broth, stirring for a few seconds. Cover and cook 2 to 3 minutes. Pour cornstarch mixture into pan. Stir a few seconds. Serve at once. Yield: 6 servings.

Stir-Fried Spiced Cabbage

1 pound Chinese cabbage, celery cabbage or bok choy

2 tablespoons sugar

2 tablespoons white vinegar

1 tablespoon soy sauce

1 teaspoon salt

1/4 teaspoon cayenne pepper

1 tablespoon peanut oil

Trim top leaves of cabbage and root ends. Separate stalks and wash. Cut each stalk, leaves and all, into 1x1 1/2-inch pieces. Combine sugar, vinegar, soy sauce, salt and cayenne pepper. Mix thoroughly. Heat wok 30 seconds. Pour in oil. Heat 30 seconds. Add cabbage and stir-fry 2 to 3 minutes. Make sure all cabbage is coated with oil. Remove from heat and stir in soy-vinegar mixture. Let cool to lukewarm before serving. Yield: 4 servings.

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Chess pie was another request from last week. A Cape Girardeau "Gourmet Reader" has researched chess pie and shares an authentic recipe for you. If you have a favorite chess pie recipe you enjoy making, please send it in.

Chess Pie

Cream 1/4 cup butter. Stir in 3 cups brown sugar and 2 tablespoons flour. Mix well. Beat in 3 well beaten eggs, 1/2 cup cream, 1/8 teaspoon salt and 1/2 teaspoon vanilla. Pour into 9-inch pie shell. Bake at 400 degrees for 5 minutes. Reduce heat to 350 degrees and bake 20 to 25 minutes. Serve cold with unsweetened whipped cream flavored with vanilla.

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Two recipes are being shared by another Cape Girardeau cook who enjoys cooking. Her casserole sounds very good.

Chicken Broccoli Casserole

1 to 3 cups cooked chicken or turkey, diced

1 package (10 ounces) frozen chopped broccoli

1 can cream of chicken soup

1/2 cup mayonnaise

1 teaspoon curry powder

1 1/2 teaspoons lemon juice

1/2 box (about 7 ounce size) corn muffin mix

1/2 cup grated Parmesan cheese

1/4 cup margarine

1/4 cup toasted almonds

Preheat oven to 325 degrees. Cook broccoli until tender. Arrange in bottom of 13x9-inch baking pan or 2-quart casserole dish. Top with chicken, undiluted soup, mayonnaise, curry powder and lemon juice. Top with corn muffin mix and cheese. Dot with margarine. Sprinkle with almonds. Bake in preheated oven 40 to 55 minutes.

Krispie Cake

Melt:

6 tablespoons butter

2 packages marshmallows

Add:

12 cups crispy rice cereal and toss in 1 package colored candy coated chocolate pieces. Blend well. Press into a sprayed Bundt pan. Let cool and turn out onto serving tray or plate.

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We have three requests for you to think about this week. First is raisin pie. The person requesting the recipe recalls her mother adding vinegar to the pie and soaking her raisins. She also adds that it is not raisin cream, but rather a sugar-type pie.

The second request is for recipes calling for carob. This person eats all-natural ingredients and would like more recipes to help her out.

And last, but certainly not least, is a request from Opal Rodgers of Cape Girardeau. She would like recipes for a good ham casserole. There are so many different types of ham casseroles using cream sauces and different vegetables it will be interesting to see what comes in.

Opal also sent in a wide variety of recipes of which I will start sharing them with you next week.

Once again we come to the end of this week's Recipe Swap. Have a great week, and happy anniversary, honey.