Recipe Swap: Recipes from a Naylor cookbook

Another first-place rating for the Cape Central Marching Tigers. The band took two first-place ratings at the Potosi, Mo., band festival, one in the preliminary competition and again in the finals.We were up against a large school that did a good job as well, so we were uncertain about the results until the judges' announcement. There is one competition left, and I will keep you informed after that competition at the Edward Jones Dome this weekend in St. Louis. Keep your fingers crossed for the band as the students strive for a perfect season.

I recently attended training, and while there Hazel Slusher, the administrator from the Naylor Nutrition Center, had one of the center's new cookbooks for sale. Of course she came right to me and said I needed a copy of it. I hope you enjoy the recipes I have selected from it to share with you today.

Cherry Pecan Bread

Submitted by Hazel Slusher

1/2 cup butter or margarine, softened

3/4 cup sugar

2 eggs

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1 cup chopped pecans

1 (10-ounce) jar maraschino cherries, drained and chopped

1 teaspoon vanilla extract

In a mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each. Combine the flour, baking soda and salt; add the creamed mixture alternately with buttermilk. Stir in pecans, cherries and vanilla. Pour into greased and floured loaf pan. Bake at 350 degrees for 65 to 75 minutes or until a toothpick comes out clean. Cool 10 minutes before removing from pan to wire rack.

Upside-Down Salsa Cornbread

Submitted by Betty Gilbert

Filling:

1 tablespoon oil

1 pound lean ground beef

1/2 cup chopped onion

1 teaspoon chili powder

1 teaspoon salt

1/2 teaspoon garlic salt

1 medium green or red bell pepper, seeded and cut into rings

Cornbread mixture:

2 cups Martha White buttermilk self-rising corn meal mix

4 ounces (1 cup) shredded cheddar cheese

1 tablespoon sugar

1 1/2 cups milk

1 egg, beaten

1 (16-ounce) jar chunky-style salsa

3 tablespoons oil

Heat oven to 425 degrees. Heat oil in 10-inch cast iron or ovenproof skillet over medium heat until hot. Add ground beef, onion, chili powder, salt and garlic salt; cook until ground beef is browned, stirring frequently. Remove beef mixture from skillet. Place pepper rings in bottom of skillet. Spoon beef mixture over rings. In medium bowl, combine all the ingredients for the cornbread mixture, stir until well mixed. Spread evenly over beef mixture in skillet. Bake at 425 degrees for 32 to 38 minutes or until golden brown. Place serving plate over skillet, carefully invert and remove skillet. Cut into wedges. If desired, cornbread can be served from skillet; cut into wedges and carefully turn each wedge upside down onto serving plates.

Cream of Cauliflower Soup

Submitted by Hazel Slusher

1 head cauliflower, cut into 1- to 2-inch florets, divided

6 tablespoons butter or margarine, divided

1/4 cup flour

3/4 cup half-and-half

4 cups low-fat (2 percent) milk

1 medium onion, chopped

1/4 teaspoon ground thyme

1/4 teaspoon ground white pepper

1/2 teaspoon salt

Cook cauliflower and onion until tender in a covered pot with a small amount of water. Let cool, then chop finely with food processor or mash with potato masher. Set aside. Melt butter in large pot over low heat. Slowly add flour, stirring constantly. When blended and smooth, slowly pour in milk, stirring constantly until mixture is smooth, hot and slightly thickened. Add mashed cauliflower mixture to soup base; stir. Add thyme, pepper and salt. Stir until well blended; simmer uncovered, stirring frequently, until heated through.

Chinese Roast Chicken

Submitted by Barbara Cann

1/3 cup molasses

3/4 cup soy sauce

3/4 teaspoon minced garlic or 1/2 teaspoon garlic powder

Mix together marinade and place chicken (either whole chicken, breast, thighs, legs or wings) in plastic bag. For a whole chicken, let marinade overnight, turning to cover. For parts of chicken, turn a couple of times and let marinate a couple of hours. Place in baking pan and cover with foil. Bake at 325 degrees for 30 minutes. Remove foil and raise temperature to 400 degrees and finish for 15 minutes. This temperature is for large breasts. Adjust according to meat size. For whole chicken, roast uncovered at 400 degrees until done, about 1 hour to 1 hour and 15 minutes.

Elvis Presley Cake

Submitted by Hazel Slusher

1 (18 1/2-ounce) package white cake mix

1 (8-ounce) can crushed pineapple with juice

2 cups white sugar

1/2 cup butter, softened

1 (8-ounce) cream cheese

4 cups confectioners' sugar

1 teaspoon vanilla

1 cup chopped pecans

Prepare cake according to package directions. Bake in a 9-by-13-inch baking pan. Allow to cool. Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake. In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well. Spread cream cheese frosting over cake.

I am out of room for this week, but there are many more great recipes in this book that are worthy of putting in your files. I hope you can add this book to your collection.

Have a great week and, until next week, 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.