Recipe Swap: Recipes of the Delta Gamma sisterhood

I received a package in the mail this week from my cousin in Virginia. She sent me a copy of the cookbook Northern Virginia Delta Gamma's "Doing Good in the Kitchen." It is a collection of recipes from Delta Gamma sisters from all across the country. I found many recipes called for regional or local ingredients, which I find very interesting. I thumbed through the book and chose a few recipes to include here today.

Dill Shrimp Dip

8 ounces cooked and peeled shrimp

8 ounces cream cheese

1/4 cup milk

1/4 cup mayonnaise

1 teaspoon finely chopped onion

1 teaspoon Accent

1/8 teaspoon salt

1/2 teaspoon dill weed

1/2 teaspoon Tabasco sauce

Thaw and cook shrimp. Peel shrimp and cut into small pieces. Soften cream cheese. Mix all ingredients together. Refrigerate 6 to 36 hours. Take out 1 hour before serving. Serve with crackers.

Creamy Tomato Basil Soup

2 (28-ounce) cans diced tomatoes, packed in juice, not puree

4 cups tomato juice

25 fresh basil leaves, give or take a few

1 cup heavy whipping cream

1/2 cup butter

Place the tomatoes and juice in a stock pot over medium heat. Simmer for 30 minutes. Puree the tomato mixture along with the basil leaves. Return the puree to the pot. Over medium heat, stir in heavy cream and butter. Heat and stir until the butter is melted. Make sure the soup does not boil.

Roasted Butternut Squash Soup with Fontina Cheese Crostini

2 tablespoons butter

2 tablespoons extra virgin olive oil

1 medium onion, diced

1 medium carrot, peeled and diced

2 cloves garlic, minced

3 1/2 pounds butternut squash, peeled, seeded, and cut into 3/4-inch pieces

6 cups chicken stock, low sodium

1/4 cup fresh sage leaves, chopped

1 baguette, sliced into 1/2-inch thick slices

Olive oil for drizzling

2 tablespoons fresh sage leaves, chopped

1 cup Fontina cheese, grated

Salt and pepper, to taste

For the soup: Preheat oven to 425 degrees. Place squash on sheet pan and coat with olive oil, salt and pepper. Roast for 20 minutes or until soft. In an 8-quart stock pot, add the butter and olive oil and melt together over medium heat. Add the onion and carrot, and cook until the onion is translucent. Add garlic and cook until aromatic. Add the roasted squash and chicken stock. Bring soup to a boil, letting the flavors come together. Add 1/4 cup chopped fresh sage. Turn off heat. Use an immersion blender or food processor to mix the soup until thick and smooth. Season with salt and pepper to taste. Keep soup on low heat while making the crostini. For the crostini: Preheat oven to 425 degrees. Arrange the bread slices on a baking sheet. Drizzle with olive oil and sprinkle with the sage. Cover the top of the bread with cheese. Add salt and pepper to taste. Bake until bubbly and golden brown, about 8 to 10 minutes. To serve, ladle soup into bowl and place 1 or 2 crostini on top.

Balsamic Roasted Brussels Sprouts

1 pound brussels sprouts

3 tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

3 tablespoons freshly grated Parmesan cheese

2 tablespoons toasted pine nuts

Preheat oven to 450 degrees.

Trim brussels sprouts, remove any discolored leaves and cut into halves. In a mixing bowl, toss sprouts with olive oil and balsamic vinegar.

Coat a baking sheet or jelly roll pan with baking spray and arrange sprouts in a single layer.

Roast for 20 minutes, turning occasionally, or until sprouts are slightly crisp and golden brown on the edges.

Put cooked sprouts back into mixing bowl and toss with Parmesan cheese.

Arrange on serving plate and sprinkle with pine nuts.

Serve immediately.

Cider Brined Pork Chops

4 cups apple cider

3 tablespoons coarse salt

6 allspice berries

1 bay leaf

4 to 6 10-ounce pork chops

Bring 4 cups apple cider, salt, allspice berries and bay leaf to a boil in a large saucepan. When salt has dissolved remove from heat and cool to room temperature.

In glass container, pour apple cider brine liquid to cover pork chops. Refrigerate overnight or at least 8 hours.

To cook, remove pork chops and pat dry. Discard brining liquid. Pork chops can be prepared anyway you prefer; on the grill, pan grilled or baked at this point.

Barbecued Shrimp

3/4 pound butter

4 to 5 cloves garlic, minced

2 bay leaves

3/4 teaspoon basil

3/4 teaspoon oregano

3/4 teaspoon salt

3 teaspoons paprika

3 teaspoons freshly ground black pepper

1 1/2 teaspoons fresh lemon juice

3/4 cup white wine

2 pounds fresh shrimp, deveined, but not peeled

One hour before serving: Melt butter in a large heavy skillet. Add everything to butter, except the shrimp.

Cook over medium heat, stirring constantly, until sauce begins to boil. Simmer 7 to 8 minutes, stirring often. Remove from heat. Let stand uncovered for 30 minutes.

20 minutes before serving: Add shrimp to sauce. Cook over medium heat for 5 to 8 minutes. Serve with red beans and rice.

Sun-dried Tomato Pasta

2 (12-ounce) jars sun-dried tomatoes

2 (12-ounce) jars roasted red pepper

2 (12-ounce) jars artichoke hearts

1 cup flat-leaf parsley, coarsely chopped

About 12 black olives (preferably from an olive bar, not canned)

2 cloves garlic, minced

1 cup pine nuts, roasted

1 package Feta cheese, preferably with basil

1/2 cup olive oil

1/4 cup red wine vinegar

Salt, as desired

Rinse and drain the sun-dried tomatoes, roasted red peppers and artichoke hearts. Pat dry.

Chop the tomatoes, peppers and artichokes and add to a bowl. Rinse and coarsely chop the flat-leaf parsley. Chop the black olives and add to same bowl.

Mince the garlic and add to bowl. Add roasted pine nuts to bowl.

After all ingredients are chopped, stir in olive oil and red wine vinegar. Sprinkle with salt to taste.

Serve over 1 pound of penne pasta and sprinkle feta on top.

I ran out of room far before I ran short of recipes to share with you, so maybe I will pull this book off the shelf again someday and pass along a few more recipes with you.

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.