RECIPE SWAP: RECIPES POUR IN THIS WEEK

The beautiful weather we are having must be the reason for the huge response to Recipe Swap this week. There were 39 recipes sent in this week to share. I think this is a record. It is exciting to see so many people answer requests for other people of whom they don't even know. But we all have the one thing in common, we love recipes and cookbooks.

Sometime ago Joni Bliss asked me about the Cauliflower Soup at a local Italian restaurant. I finally have one that is similar and close to the one she is looking for.

Cream Of Cauliflower Soup

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

6 tablespoons margarine or butter, 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

1/2 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 until mixture is smooth and bubbly. Slowly pour in half-and-half, still 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. Stir in thyme, pepper and salt. Stir until well blended; simmer uncovered, stirring frequently, until heated through.

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Wilma Matlock from McClure, Ill., answers a request for Chess Pie. This recipe has been with her for many years. She baked Chess Pie for the McClure Lindsay Cemetery Association dinners and for her late husband, Edward, who enjoyed them so much.

Chess Pie

4 cups sugar

1 cup margarine

12 egg yolks, beaten well

2 tablespoons flour

2 tablespoons cornmeal

2 teaspoons vanilla

2 cans canned milk

Cream together the sugar and margarine. Add the egg yolks, mix well. Then add the flour, cornmeal, vanilla and canned milk. Pour into unbaked pie shells. Bake 45 minutes to 1 hour at 300 degrees. This will make 3 8-inch or 2 9-inch pies. The pies may be topped with meringue and browned or left plain.

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Lorene Wood of Cape Girardeau has a reply to the recipe request for the Pasta House Salad. It makes a smaller batch, perfect for 2 to 4 servings.

Special Salad

1 head iceberg lettuce

1 cup artichoke hearts, not marinated

1 cup diced pimentos, well drained

1/3 cup Regina red wine vinegar

1/4 teaspoon pepper

1/3 head Romaine lettuce

1 cup sliced red onions

2/3 cup olive oil

1 teaspoon salt

2/3 cup freshly grated Parmigiana cheese

Wash the iceberg and Romaine lettuce, allowing all the water to drain completely. Place in refrigerator to chill. When lettuce is well chilled, split head of iceberg lettuce in half and break into small pieces. Tear the Romaine lettuce into pieces and add to iceberg. Drain artichoke hearts well; add to lettuce. Peel and slice red onion; drain pimentos and add to salad. Combine olive oil, vinegar, salt and pepper. Add to salad, then add Parmigiana cheese and toss the salad.

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Michelle Moore of Cape Girardeau shares her favorite recipe for White Chili. When she serves this dish, it is garnished with sour cream.

White Chili

3 (16 ounce) cans great northern beans

4 cups chopped cooked chicken breast

1 tablespoon olive oil

2 medium onions, chopped

4 garlic cloves, minced

2 (4 ounce) cans mild green chili

2 teaspoons ground cumin

1 1/2 teaspoons dried oregano

1/4 teaspoon cayenne pepper

6 cups chicken stock or canned broth

3 cups grated Monterey Jack cheese, about 12 ounces

sour cream, optional, as garnish

Cook chicken in large heavy saucepan. Add cold water to cover and bring to a simmer. Cook until tender, about 15 minutes. Drain and cool. Remove skin and bones, and cube chicken meat. Heat oil in same pot over medium high heat. Add onion and saute until translucent, about 10 minutes. Stir in garlic, chilies, cumin, oregano and cayenne pepper; saute 2 minutes. Add undrained beans and stock; bring to a boil. Reduce heat and add chicken and cheese, stirring until cheese melts. Season to taste with salt and pepper.

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Tracey Tripp of Cape Girardeau has yet another oatmeal cookie recipe her family enjoys. The addition of peanut butter and chocolate makes it irresistible.

Oatmeal, Peanut Butter and Chocolate Chunk Cookies

3/4 cup butter or margarine

3/4 cup peanut butter

1 1/4 cups granulated sugar

1 1/4 cups brown sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

3 eggs

1 1/2 teaspoons vanilla

2 1/4 cups all purpose flour

2 2/3 cup quick oats

1 (10 ounce) package miniature chocolate kisses or semi sweet chocolate chips

Beat butter or margarine and peanut butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, brown sugar, baking powder and baking soda; beat till combined, scraping sides of bowl occasionally. Beat in eggs and vanilla till combined. Beat in flour. Stir in oats with a wooden spoon. Stir in chocolate pieces. Drop dough from a #50 or #60 scoop, or use a tablespoon, 3 inches apart onto an ungreased cookie sheet. Slightly flatten dough with your hand or the bottom of a glass, if desired. Bake in a 375-degree oven for 8 to 10 minutes or till edges are lightly browned. Transfer to wire racks and cool. Store in an airtight container or plastic bag at room temperature up to 3 days.

Tracey adds that she always refrigerates the dough for about an hour before she shapes and bakes the dough into cookies.

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One of our Altenburg readers sent in a recipe for Chicken Casserole that makes a nice casserole in a hurry.

Chicken Casserole

8 skinless, boneless chicken breasts

1 can cream of chicken soup, undiluted

8 slices Swiss cheese

8 slices boiled ham

2 cups crushed, seasoned chicken stuffing

1/2 cup melted butter or margarine

Spray a 9-x-13-inch pan, lay chicken breast in pan. Place 1 slice of cheese and ham on top of each piece of chicken. Pour chicken soup evenly over chicken, ham and cheese. Sprinkle with crushed seasoned chicken stuffing. Melt butter and pour this evenly over the rest of the ingredients. Bake uncovered for 55 to 60 minutes at 350 degrees.

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Even though I don't want to draw this to a close, I better. We will end with an appropriate recipe for a dessert. A dessert seems to a nice way to close. It is shared by Joan Hale of Cape Girardeau who has fun playing with this recipe using different flavors of ice cream, puddings and prepared pie crusts. She recently made this recipe and used a prepared Oreo crust. Sounds good to me.

Ice Cream Pudding Pie

1 1/2 cups milk

1 cup (1/2 pint) chocolate ice cream

1 package chocolate instant pudding mix

1 baked or prepared pie shell

Blend milk and ice cream. Add pudding; mix well. Beat slowly until blended. Pour into pie shell. Chill 3 hours or longer.

We have no requests to pass onto you, so you have a great week and happy cooking.