Recipe Swap: Sharing recipes from devoted readers

Once again this week we have great reader feedback and recipe contributions. This column is intended to be interactive, so the more you contribute and request recipes, the more fun it can be. I enjoy seeing where reader contributions and requests come from, and from your comments, I know you do, too. We are quickly coming into fall and cooler weather, so start looking for your favorite recipes to send in to share.

Roasted Corn, Black Bean and Mango Salad

My friend Cheryl Mothes sent me this recipe and told me she is going to try to send me a new vegetarian recipe every week. This is the first, and I hope you enjoy it. It is a colorful vegetarian "meal as a salad" loaded with protein and antioxidants. Edamame (soybeans) can be found at Schnucks already shelled in the freezer section and can be added to many hot or cold dishes.

2 teaspoons canola oil

1 clove garlic, minced

1 1/2 cups corn kernels (3 ears)

1 large mango, peeled and diced

1 can black beans, rinsed

1 cup edamame (soybeans) or cubed firm tofu

1/2 cup chopped red onion

1/2 cup diced red bell pepper

1/2 cup diced green pepper

3 tablespoons lime juice

1 1/2 teaspoons chopped fresh cilantro

1/4 teaspoon salt

Heat the oil in a large, nonstick skillet over medium-high heat. Add garlic and cook, stirring until fragrant, about 30 seconds. Stir in corn and cook, stirring occasionally until browned. Transfer the corn mixture into a large bowl. Stir in remaining ingredients. It's ready to eat, but flavors improve after allowing it to sit in the refrigerator overnight.

Fried Corn

Jodi Thompson of Jackson shared this new favorite recipe with me and she thought you might enjoy it as well.

1 quart fresh cut or frozen corn

1 green pepper, diced

Bacon

1/4 cup canned milk

Salt and sugar, to taste

Cook the bacon and set aside. Dice the green pepper, using only 1/2 of the pepper. Saute the peppers in the bacon grease until tender. Add the corn in and stir. If fresh, cut the corn off the cob and scrape the cob to add in all of the juices, about 2 cups of corn. For fresh corn you may need to add about 1/2 cup water. Cook 5 to 10 minutes, or until water is reduced. Add about 1/2 cup canned milk. Stir about 2 minutes. Remove from heat. If fresh, you may need to add 1 tablespoon of sugar and 1 teaspoon of salt.

Beaumont Inn Kentucky Hot Brown

An avid Recipe Swap reader and recipe collector requested a recipe for the famous Kentucky Hot Brown sandwich. This is a regional favorite that originated at Louisville's Brown Hotel in the early 20th century. Many variations can be found, most commonly country ham is added and a cheddar sauce is substituted. This recipe is on the menu at Beaumont Inn.

3 ounces turkey breast, roasted, sliced

1 slice toasted white bread

2 slices tomato

2 slices bacon, cooked and drained

Sauce:

2 ounces butter

3 ounces flour

3/4 cup cream

1/4 cup milk

1/2 cup Swiss cheese, grated

Salt and white pepper to taste

Heat butter and add flour. Whisk and slowly cook for 5 minutes. Whisk in cream and milk and heat. Whisk in cheese until melted. Season. Simmer for 30 minutes. Sauce should be very thick. Quarter toast and place in an oven-safe dish. Top with turkey and tomatoes. Cover well with sauce. Bake at 400 degrees for 10 minutes. Garnish with bacon.

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A friend at the senior center gave me the next two recipes to pass along to you. Our son loves peanut butter, so I will be eager to try the scones. Both of these recipes came from the recipe files of Midwest Living Magazine.

Peanut Butter Breakfast Scones

1 cup quick cooking rolled oats

1 1/4 cups flour

1 cup whole-wheat flour

2 tablespoons packed brown sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/4 cup creamy peanut butter

1/4 cup butter

2 eggs, lightly beaten

3/4 cup milk

1 teaspoon vanilla

1/2 cup raisins

1/2 cup peanuts, chopped

1/4 cup toasted wheat germ

1 tablespoon milk

2 teaspoons packed brown sugar

Lightly grease a large baking sheet. Set aside. In a large bowl, combine oats, flours, 2 tablespoons brown sugar, baking powder and salt. Using pastry blender, cut in peanut butter and butter until mixture resembles coarse crumbs. Make a well in the center. In a medium bowl, combine eggs, 3/4 cup milk and vanilla. Add all at once to dry ingredients with raisins, peanuts and wheat germ. Stir until moistened.

Turn dough out onto well-floured surface. Knead gently for 10 to 12 strokes or until nearly smooth. Divide dough in half. Pat or lightly roll each portion into 1 6-inch circle. Cut each circle into 6 wedges.

Place wedges 2 inches apart on prepared baking sheet. Brush wedges with 1 tablespoon milk and sprinkle with 2 teaspoons brown sugar. Bake in 400 degree oven 12 to 14 minutes or until golden. Serve warm. Makes 12 scones.

Caramel-Banana Muffins

Sugar-topped banana slices caramelize as they bake on top of these sweet breakfast muffins.

1/2 cup chopped pecans

2 tablespoons sugar

1 teaspoon ground cinnamon

1 (3-ounce) package cream cheese, softened

1/4 cup butter, softened

2/3 cup sugar

1 egg

1 medium banana, peeled and mashed, about 1/2 cup

1 teaspoon vanilla

1 1/2 cups flour

3/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons caramel-flavored ice cream topping

1 medium banana, peeled and thinly sliced, optional

1 tablespoon butter, melted

Caramel-flavored ice cream topping, optional

Line 12 2 1/2-inch or six jumbo (3 1/4-inch) muffin cups with paper bake cups. In a small bowl, mix pecans, 2 tablespoons sugar and 1 teaspoon cinnamon.

In a large mixing bowl, beat cream cheese, softened butter and 2/3 cup sugar with electric mixer until well combined. Add egg and beat well. Beat in the mashed banana and vanilla until combined. In another bowl, combine flour, baking powder, baking soda and salt. Add to the banana mixture, beating on low speed until just combined. Stir in 1/4 cup of the pecans mixture.

Spoon half the batter into prepared muffin cups, 1 rounded tablespoon for each 2 1/2-inch muffin cup or 2 rounded tablespoons for jumbo cups.

Drizzle 1/2 teaspoon caramel topping over batter in each cup. Top with remaining batter. If you like, top each with 2 thin slices additional banana. Drizzle with a little melted butter and sprinkle with remaining pecan mixture. Bake in a 375 degree oven 18 to 20 minutes or until a toothpick inserted in centers comes out clean. Cool in pan on a wire rack 5 minutes. Remove from pan.

Serve warm, drizzled with more caramel topping, if desired. Makes 12 standard muffins or 6 jumbo muffins.

Have a great week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@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.