RECIPE SWAP: READERS OFFER COLLECTION OF RECIPES TO FINISH OFF SUMMER'S HARVEST

Tomorrow begins a whole new phase of life for our family. It seems like only yesterday that our Ross was born, and now he is starting kindergarten. He doesn't really realize what a big step this is for him. We have been talking about it for a few weeks now, and his response was, "I guess I can go and see if I like it." Well, unfortunately, this is not like swimming lessons where he can sit on the edge for three weeks. We have a wonderful teacher, and I know he will like it.

In thinking about starting school, I know that we all have fond memories of our school lunches. I remember the homemade yeast rolls and how the aroma filled the building of the small McClure Grade School. I also recall a wonderful applesauce cake that had a real good brown sugar icing. I usually got to enjoy Sheri Burchyett's and Scott Tucker's because of the raisins. And don't forget Sloppy Joe day with the carrot sticks and Chili Day with the peanut butter or cheese slice. I could go on and on, but I think it is important for us to rekindle fond memories of days gone by.

If people have a favorite school days' recipe, send it in so we can have a back-to-school Recipe Swap column.

Melissa Weaver, formerly of Cape Girardeau, shares a recipe for beef brisket she says is easy to prepare and delicious.

Oven Beef Brisket

1 can cola carbonated soft drink

1 package dry French onion soup mix

1 bottle chili sauce

1 beef brisket, trimmed

For easier cleanup, place the beef brisket in a baking bag or in a dutch oven that can be fitted with a tight fitting lid. Pour the cola and chili sauce over the meat. Sprinkle the dry soup mix over the meat. Secure bag tightly or cover baking dish and bake five hours at 225 to 250 degrees. Should be very tender and flavorful.

---

Last week at the Farmer's Market, one vendor had some beautiful beets. Evelyn Gast shares with us a recipe using beets and fresh apples. It sounds very different.

Beets and Apples

1 pound beets

1 teaspoon salt

1/4 cup firmly packed brown sugar

1 1/2 tablespoons cornstarch

2 tablespoons wine vinegar

2 medium tart apples, cut into thin wedges

Cut tops from beets leaving about 1 inch of stems. Wash thoroughly. Cook in salted water about 20 minutes. Drain. Reserve two cups liquid. Cool beets slightly and slip off skins. Cut into thin crosswise slices.

Combine salt, sugar and cornstarch in saucepan. Gradually stir in beet liquid and vinegar. Cook over low heat, stirring constantly until smooth and thickened. Add beets and apples. Cover and cook over low heat about 15 minutes. Yield 4 servings.

---

Helen Thorpe sent in a recipe to help use up the bumper crop of zucchini we have had this year.

Fettuccine Zucchini

4 medium zucchini

4 tablespoons butter

1 clove garlic, crushed

2 tablespoons freshly grated Parmesan cheese

2 tablespoons sour cream

Trim ends of squash. Cut each squash into lengths that will fit horizontally into feed tube of food processor. Shred zucchini. In a skillet, melt butter and add garlic and zucchini. Warm and drain any excess liquid. Add cheese and sour cream. Mix well. Heat until barely warm. Serve immediately.

---

Effie Brown has an abundance of squash also. She shares one of her favorite recipes using the yellow summer or crookneck squash.

Squash Souffle'

2 cups yellow squash, steamed, drained and mashed

1/2 cup butter, softened

2 tablespoons brown sugar

1 teaspoon salt

1/2 teaspoon pepper

1 1/2 cups milk

2 eggs, separated

Preheat oven to 350 degrees. Combine squash, butter, brown sugar, salt, pepper and egg yolks. Beat egg whites until stiff and fold into squash mixture. Spoon into a buttered 2-quart casserole. Bake 45 to 60 minutes or until firm and lightly browned. Serves 6.

---

Last week I promised I would share some of the other peach recipes that were sent in by a reader. Although our peach crop is about over, many of the recipes can use canned or frozen fruit.

South Carolina Cobbler

4 cups sliced peeled fresh or frozen peaches, thawed

1 1/2 cups sugar, divided

1/2 teaspoon almond extract

1/2 cup butter or margarine, melted

3/4 cup flour

2 teaspoons baking powder

Pinch salt

3/4 cup milk

In a bowl, gently toss peaches, 1 cup sugar and extract; set aside. Pour butter into a 2-quart baking dish. In a bowl, combine flour, baking powder, salt and remaining sugar; stir in milk. Mix well. Pour evenly over butter (do not stir). Top with peach mixture. Bake at 350 degrees for 50 to 55 minutes or until golden brown. Serve with ice cream if desired. Yield: 8 servings.

Frozen Peach Dessert

2 cups sliced peeled fresh or frozen peaches

2/3 cup sugar

2 cups whipping cream

3 to 4 drops almond extract

In a blender or food processor, process peaches until smooth. Transfer to a bowl; add sugar. Let stand for 1 hour. In a mixing bowl, beat cream and extract until soft peaks form. Fold into the peach mixture. Pour into a 6-cup mold or freezer-safe bowl that has been lined with plastic wrap. Cover and freeze overnight. Unmold onto a serving plate about 1 hour before serving. Return to the freezer. Before serving, garnish with mint and peaches if desired. Cut into wedges. Yield: 10 servings.

Peach Praline Pie

4 cups sliced peeled ripe peaches

1 cup sugar, divided

2 tablespoons quick-cooking tapioca

1 teaspoon lemon juice

1/2 cup flour

1/2 cup chopped pecans or walnuts

1/4 cup butter or margarine

1 unbaked 9-inch pastry shell

whipped cream or ice cream, optional

In a large bowl, combine peaches, 1/4 cup sugar, tapioca and lemon juice; mix well. In a small bowl, combine flour, nuts and remaining sugar; cut in butter until crumbly. Sprinkle a third of the crumbs into pie shell; cover with peaches. Sprinkle remaining crumbs on top. Bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees, bake for 30 minutes or until the peaches are tender and topping is golden brown. Serve with whipped cream or ice cream if desired. Yield: 6 to 8 servings.

Peach Crumble

6 cups sliced peeled ripe peaches

1/4 cup packed brown sugar

3 tablespoons flour

1 teaspoon lemon juice

1/2 teaspoon grated lemon peel

1/2 teaspoon ground cinnamon

Topping:

1 cup flour

1 cup sugar

1 teaspoon baking powder

1/4 teaspoon salt

1/4 teaspoon ground nutmeg

1 egg, beaten

1/2 cup butter or margarine, melted and cooled

Place peaches in a greased shallow 2 1/2-quart baking dish. Combine brown sugar, flour, lemon juice and peel, and cinnamon; sprinkle over the peaches. In a bowl, combine flour, sugar, baking powder, salt and nutmeg. Stir in egg until the mixture resembles coarse crumbs. Sprinkle over the peaches. Pour butter evenly over topping. Bake at 375 degrees for 35 to 40 minutes. Serve with ice cream if desired. Yield: 10 to 12 servings.

---

Recently at the Humane Society Dessert Auction, someone brought a Ding-Dong Cake. Carolyn Thomas of East Cape Girardeau, Ill., had her eye on that dessert, and as Ding-Dongs are one of her very favorite treats, she would like to make the dessert. Does anyone have this recipe or know who brought it to the auction? Surely, we can find that recipe for you, Carolyn.

---

We also have a request from Cape Girardeau for recipes for ground beef. The writer doesn't care if it is casseroles, meat pies, soups or whatever. It just seems to be the only way she can get her children to eat meat. I can agree. I think it is because it is easier to chew that than a piece of meat.

Readers, you have your work cut out for you. Have fun and I look forward to a lot of responses for next week.

That does it for this week. Be thinking of me tomorrow as I'm standing on the curb crying as my boy takes his first big step toward independence, and all parents who are in my shoes. Have a wonderful week and happy cooking.