RECIPE SWAP: SOME DISHES TO SERVE AT BASKETBALL PARTIES

How about our Southeast Indian basketball team? This is one of the most exciting things to happen to our university and community in quite some time. It is definitely the most exciting basketball event within our family since the North Carolina Tarheels won the national championship. Scott loves basketball and we even planned our wedding around the Tarheel schedule so we could go to a game on our honeymoon. So any big basketball event is tops at our house.

I couldn't think of our Southeast Indians without thinking of my friend and Indian Booster, Grace Hoover. She is a true Indian fan and also a great cook. I like to have a batch or two made up of the oyster cracker snack mix recipe she gave me. It makes a great salty munchy item to nibble on while watching basketball games during March Madness. Enjoy this snack, and GO SOUTHEAST!

Oyster Cracker Snack Mix

2 (12 to 16 ounce) packages plain oyster crackers

1 package Hidden Valley Ranch Buttermilk Recipe Original Ranch Salad Dressing Mix

1/4 teaspoon lemon pepper

1/2 to 1 teaspoon dill weed

1/4 teaspoon garlic powder

3/4 to 1 cup salad oil

1/2 to 1 cup mixed nuts, optional

Combine Hidden Valley Ranch mix and oil; add dill weed, garlic powder and lemon pepper. Pour over crackers, stir to coat. Place in a warm oven for 15 to 20 minutes. Cool on absorbent paper. If using the mixed nuts, add before placing in the oven.

Another basketball party food could be black bean salsa served with tortilla chips. This recipe was sent to me by my cousin, Cindy Dude. She sends me recipes quite often for me to try and to include in Recipe Swap. And as always, this is very good and I'm sure you will enjoy it. Try serving it with Mock Margaritas.

Black Bean Salsa

2 (15 ounce) cans black beans, rinsed and drained

1 (17 ounce) can corn, drained

2 large tomatoes, seeded and chopped

1 large avocado, peeled and chopped

1/2 purple onion, finely chopped

1/4 cup chopped cilantro

4 tablespoons lime juice

2 tablespoons olive oil

1 tablespoon red wine vinegar

1 1/2 teaspoons salt

1/2 teaspoon pepper

Combine all ingredients together. Cover and chill until ready to serve. Serve with tortilla chips.

*****

Judith Reed of Jackson shared several recipes with Recipe Swap and we will pass more of them onto you in the weeks ahead, but today we will look at her "Dang Good Pie." Now that must be some good pie.

Dang Good Pie

1 stick butter or margarine

1 1/2 cups sugar

3 eggs

2 1/2 tablespoons flour

1 tablespoon vanilla

1 cup crushed pineapple, drained

1 cup coconut

1 9-inch deep dish pie shell, unbaked

Melt margarine. Add sugar and mix well. Add eggs, one at a time, beating well after each addition. Add flour, vanilla, pineapple and coconut. Mix well. Pour into unbaked pie shell. Bake 45 to 50 minutes in 350 degrees oven or until center is set.

*****

A recipe from the kitchen of Avon Crocker of Cape Girardeau was sent in as a reply to the ham casserole request. She says this recipe is popular with her children because it has no vegetables in it.

Super Dooper Ham and Swiss Bake

1 (8 ounce) package egg or green noodles, cooked

1 1/2 cups diced ham

2 cups grated Swiss cheese, or combination of Swiss and cheddar cheese, divided 3/4 cup, 3/4 cup, 1/2 cup

5 tablespoons margarine, divided

3 tablespoons flour

1 (13 ounce) can chicken broth or 2 cups chicken bouillon

1 cup soft bread crumbs

Butter a 1 1/2 quart casserole dish or use a butter flavored nonstick cooking spray. Place 1/2 noodles in dish; top with 1/2 ham. Sprinkle with 3/4 cup cheese. Repeat layers. Melt 3 tablespoons margarine, stir in flour. Add broth and cook until sauce thickens, stirring constantly. Pour over casserole mixture. Lightly brown bread crumbs in remaining margarine. Sprinkle over casserole. Top with remaining 1/2 cup cheese. Bake, uncovered, in preheated 400 degree oven 20 minutes.

*****

Martha Maxton of Cape Girardeau also shares recipes for the ham casserole request. Her ham and noodle casserole sounds much like what we make at the Senior Center. Martha, I too, would leave out the green pepper.

Ham and Noodle Casserole

1 1/2 pound chopped ham

1/2 pound Velveeta cheese

1 green pepper, diced

1/2 pound noodles, cooked and drained

1 can cream of mushroom soup

1/2 to 1 cup milk

pepper to taste

Mix all ingredients well and pour into greased casserole. Bake for 45 minutes at 350 degrees.

*****

Pat Bell of Patton, Mo., has a recipe for peanut butter oatmeal cookies that children of any age will enjoy.

Peanut Butter Oatmeal Cookies

1 stick, no salt butter, no substitute

1 cup peanut butter, crunchy if preferred

1/2 cup light brown sugar

1/2 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1 egg

1 teaspoon vanilla

1 cup flour

1 cup quick oats

1/2 cup raisins

Heat oven to 350 degrees. Grease cookie sheet. Beat butter and peanut butter till creamy. Add sugars, baking powder and baking soda. Beat till fluffy. Beat in egg and vanilla till well blended. With mixer on low, mix in flour alternately with oats till just blended. Stir in raisins. Roll level tablespoonfuls into ball and level with sugared fork. Bake 10 to 12 minutes in 350 degree oven till just golden. The browner the cookie the crispier it will be. The more golden brown the cookie the chewier it will be.

*****

Tracey Tripp of Cape Girardeau shares a recipe that is to die for. It is an alfredo sauce served over fettuccine noodles. She made it for their Valentine's day dinner and added shrimp and one can of crabmeat to the sauce.

Alfredo Sauce

1 pint heavy cream

1 stick butter, no substitute

2 ounces cream cheese

1/2 to 3/4 cup Parmesan cheese

1 teaspoon garlic powder

Combine cream, butter and cream cheese in a sauce pan over medium heat. Heat and stir until cream cheese is melted and all are combined. Add the Parmesan cheese and the garlic powder. Flavor is better if simmered at least 20 minutes. Serve over fettuccine noodles. Don't forget to add the seafood, it just makes this dish.

Try serving the seafood alfredo with cheese-garlic biscuits. Tracey also shares this recipe. She enjoys them so much she could make a meal of them alone.

Cheese-Garlic Biscuits

2 cups buttermilk baking mix

2/3 cup milk

1/2 cup shredded cheddar cheese

1/4 cup melted butter

1/4 teaspoon garlic powder

Heat oven to 450 degrees. Mix baking mix, milk and cheese until soft dough forms; beat vigorously for 30 seconds. Drop dough by spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Mix butter and garlic powder, brush over warm biscuits before removing from cookie sheet. Serve warm.

*****

My sister, Pat Baldwin, loves potatoes. I think she could eat and enjoy them anytime of the day. This recipe is for her, now she can make it and bring it to Mom's for Sunday dinner.

Truck Stop Potatoes

2 to 2 1/4 pounds small red potatoes, coarsely chopped, about 5 cups

1 large onion, chopped

1 (8 ounce) carton dairy sour cream

1 cup shredded Monterey Jack cheese, about 4 ounces

1 cup shredded sharp cheddar cheese, about 4 ounces

1/4 cup butter, melted

1/2 teaspoon salt

1/4 to 1/2 teaspoon ground red pepper

1 (14 1/2 ounce) can diced tomatoes, drained

1/2 cup dairy sour cream

Chopped fresh tomatoes and sliced green onions as top garnish

In a large covered saucepan, cook potatoes and chopped onion in a small amount of boiling water about 15 minutes or until tender; drain. Stir in 8 ounces sour cream, cheeses, melted butter, salt, and red pepper. Stir in diced tomatoes. Spoon into a 2-quart rectangular baking dish. Bake in a 350 degree oven about 30 minutes or until heated through. Top with the 1/2 cup sour cream, fresh tomato and green onions. Serves about 10.

To lighten up this recipe, use fat-free sour cream and cheeses and reduce the butter to 2 tablespoons.

*****

And last but not least, we close again this week with a dessert. Opal Rodgers of Cape Girardeau has hit a soft spot in my heart with strawberries and pecans in a cake recipe. Both of these wonderful foods are some of my favorites and combined in a cake, it sounds great to me.

Strawberry Pecan Cake

Mix together:

1 box white cake mix

1 box ( 6 serving size) strawberry gelatin

Add:

1/2 cup milk

1 cup oil

4 eggs, one at a time

Fold in:

1 cup frozen strawberries

1 cup sweetened coconut

1 cup pecans

Combine all and pour into a prepared oblong baking pan. Bake 30 to 35 minutes at 350 degrees until cake tests done. Cool completely and frost.

Frosting:

Cream 1 stick butter or margarine with 1 box powdered sugar.

Add:

1/2 cup drained strawberries

1/2 cup chopped pecans

1/2 cup coconut

Combine all ingredients well. Frost top of cake and garnish with additional strawberries, pecans or coconut.

Enjoy this beautiful weather and the flowers that are springing up celebrating the coming of spring. Have a great week, and happy cooking.