RECIPE SWAP: SNACK MIXES AND MORE READER REQUESTS

The Southern Living Cooking School is just a memory now, and all that remains are the smile lines from smiling all day and sore, tired feet. It was a great day of visiting with so many of you. To answer about 100 of your questions all at once, I don't know if there will be a Recipe Swap cookbook next year to take in this year of Recipe Swap. I guess the best way to determine this is to let Joe Sullivan know that you want it, then he can decide. Sorry Joe, that's why you make the big bucks.

It might also depend if all the copies of the current book sell out quickly. The Southeast Missourian printed 2,000, and about half remain. You can buy them at Southeast Missourian offices in Cape Girardeau, Jackson, Marble Hill and Chaffee for $5.

At the cooking school, there were many of you who mentioned different requests to me. Some of them I remember, but we were really busy, so I don't remember all of them. So if your request does not appear in the next week or so, just write me and jog my memory.

In response to a request from last week, we have several snack mix recipes to share with you. Each of these recipes would be a nice addition to a picnic as snacks, in the car or on a hike. Personally, I think any of them would be good to munch on while watching baseball. You decide.

Indian Snack

1 small can Chinese noodles

2 cups Rice Chex cereal

6 to 8 ounces salted cashew nuts

1/2 cup sweetened coconut, toasted

1 teaspoon curry powder

1/4 teaspoon ground ginger

1/4 cup melted butter

1 teaspoon soy sauce

Preheat oven to 300 degrees. In a small roasting pan combine noodles, cereal, nuts and coconut. Sprinkle on curry powder and ginger, then the butter and soy sauce. Mix well. Cover pan and bake about 2 hours. Uncover pan for last 30 to 40 minutes.

Teriyaki Toasted Nuts

2 cups shelled pecan halves

2 tablespoons margarine, melted

2 teaspoons teriyaki sauce

2 teaspoons fresh lemon juice

2 cloves garlic, crushed and chopped

2 teaspoons finely chopped fresh ginger

1/2 teaspoon kosher salt

Preheat oven to 350 degrees. Spread nuts on jellyroll pan in single layer. Bake 8 minutes, stirring once. Combine remaining ingredients and mix well. Spoon or brush over nuts. Return to oven and toast until crisp, about 7 minutes, stirring twice.

Golden Nut Crunch

12 ounces mixed nuts

1/4 cup melted butter

1/4 cup grated Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon ground oregano

1/4 teaspoon celery salt

4 cups Golden Grahams cereal

Preheat oven to 300 degrees. Combine first 6 ingredients. Toss well. Spread in ungreased roasting pan. Bake 15 minutes stirring occasionally. Stir in cereal and let cool.

Snack Mix

3 cups popped corn

2 cups Goldfish snack crackers

2 cups Cheerios cereal

2 cups thin pretzel sticks

2 cups oyster crackers

1 cup salted cashew nuts

1 package buttermilk salad dressing mix

1/3 cup oil

Preheat oven to 250 degrees. Combine first six ingredients. Combine salad dressing mix and oil. Add to dry ingredients and toss well. Spread mix on ungreased baking sheet and bake 15 minutes. Spread on paper towels or brown sacks to cool.

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A Cape Girardeau cook shares a recipe she recently made and says it is delicious and oh so easy.

Chicken Parmesan

chicken breasts, skinless and boneless

spaghetti sauce, your favorite

mozzarella cheese, shredded

Pour sauce over chicken in a baking dish. Bake at 400 degrees for 15 to 20 minutes. Top with cheese and bake 10 minutes longer.

Three requests for you to help with this week. Gladys from Cape Girardeau is looking for a beer batter bread recipe. I know My Daddy's Cheesecake has a great beer batter bread, but I don't know if I can talk him out of the recipe or not.

The second request is from Diane, who I talked with at the cooking school. She is looking for a recipe for sawdust pie. There is a great recipe for this old-time recipe in the brochure from Patti's Restaurant. I just have to get someone to share that with me.

The last request is from Cheryl. She is looking for a recipe she remembers her grandmother used to make. She called it sugar pie. She remembers it had sweetened condensed milk in it and was eaten at room temperature.

This will do it for this week. Enjoy this beautiful weather, and happy cooking.