RECIPE SWAP: SOME DISHES TO TRY AT THE NEXT FAMILY GET-TOGETHER

Family reunion time is here, and my family is very busy getting last minute preparations wrapped up. We are trying to get food made up ahead so as to be ready for each meal as it is served. Our family reunion is different from most in that people start arriving on Thursday and stay through Tuesday. Saturday is our big day when everyone will be here at one time, and that will be about 110.

We have a wonderful tradition of barbecue chicken over an open pit with lots of basting sauce. The men do that part while they share stories of the past year.

I have a few recipes that I would like to share with you, including the basting sauce recipe. At your next family gathering, try your hand at barbecue chicken; it is wonderful.

Chicken Basting Sauce

1 gallon plus 1 quart vinegar

1 quart water

6 pounds margarine

1 scant cup salt

5 tablespoons plus 1 teaspoon black pepper

Combine ingredients in a large pan. Heat until margarine is melted. Using a new mop, mop basting sauce over chickens on pit every 10 minutes until chickens are almost done cooking. Finish off with a thick coating of barbecue sauce. Enough basting sauce for 40 to 45 chickens.

Fluffy Lemon Cloud

5 (3 ounce) packages lemon gelatin

6 cups boiling water

1 can (12 ounces) frozen lemonade, concentrate

1 (12 ounce) carton frozen whipped topping, thawed

Dissolve gelatin in boiling water; stir in lemonade until dissolved. Chill until partially set. Fold in whipped topping. Pour into a 9x13-inch dish or a large bowl. Chill until firm. Yields 20 to 24 servings.

Cherry Salad

12 (3 ounce) packages cherry gelatin

12 (3 ounce) packages lemon gelatin

8 cups boiling water

4 large cans crushed pineapple, undrained

4 cans cherry pie filling

Topping:

2 cups sugar

4 (8 ounce) cartons sour cream

4 (8 ounce) packages cream cheese

4 teaspoons vanilla

Mix gelatins with boiling water. Stirring well until gelatin is dissolved. Pour mixture into two large pans. Chill until firm. For topping, combine all topping ingredients and beat until smooth and creamy. Spread over gelatin layer. May top with chopped pecans, if desired.

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Last week we had a request for gooseberry recipes from Betty Rosenquist. I have two to share with you this week from a Cape Girardeau gooseberry lover. I'm sure there will be more next week.

Gooseberry Chutney

1 cup firmly packed brown sugar

1 cup sugar

1 cup cider vinegar

1/4 teaspoon ground nutmeg

1 cinnamon stick, about 3 inches long

4 whole cloves

4 whole allspice

4 cups canned, fresh or frozen gooseberries

In a saucepan combine sugars, vinegar and nutmeg. Place the cinnamon, cloves and allspice in a cheesecloth bag. Place in saucepan. Simmer until sugar is dissolved. Add gooseberries. Simmer uncovered for 20 to 30 minutes, or until mixture is very thick, stirring occasionally. Remove and discard spice bag. Serve the chutney with pork or ham. Store in the refrigerator. Yields 2 1/4 cups.

Gooseberry Meringue Pie

2 cups canned, fresh or frozen gooseberries

2 tablespoons water

1 1/2 cups sugar, divided

3 tablespoons cornstarch

1 cup milk

2 eggs, separated

1 pastry shell, 9-inch, baked

In a covered saucepan over medium heat, cook berries and water for 3 to 4 minutes or until tender. Stir in 3/4 cup sugar. Set aside. In another saucepan combine 1/2 cup sugar and cornstarch. Gradually add milk stirring until smooth. Bring to a boil. Cook and stir over medium high heat until thickened. Reduce heat, cook and stir 2 minutes longer. Remove from heat. In a bowl beat egg yolks. Gradually whisk a small amount of hot filling into yolks. Return all to the pan. Bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat. Stir in gooseberry mixture. Pour into pastry shell.

In a small mixing bowl, beat egg whites until soft peaks form. Gradually add remaining 1/4 cup sugar, beating on high until stiff peaks form. Spread evenly over hot filling, sealing meringue to crust.

Bake pie at 350 degrees for 10 to 15 minutes or until golden brown. Store leftovers in refrigerator.

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Marie McElreath shares an onion recipe for all of you onion lovers to try.

Onion Salad

1/2 cup sugar

1/3 cup water

1/3 cup vinegar

1 1/2 teaspoons salt

4 sliced Spanish white onions

1 cup mayonnaise

1 teaspoon celery seed

Put sugar, water, vinegar and salt into bowl. Stir until sugar is dissolved. Slice onions, add to vinegar mixture. Let stand 3 hours or overnight. Combine mayonnaise with celery seed. Drain onions well. Stir onions and mayonnaise together. Serve well chilled.

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There were a couple of more responses for the devil's food cake recipe request. Several people sent in the recipe for deep dark chocolate cake from the Hershey's cocoa can. It is very good, and just may be the recipe we've been looking for.

Deep Dark Chocolate Cake

2 cups sugar

1 3/4 cups flour

3/4 cup cocoa

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup milk

1/2 cup oil

2 teaspoons vanilla extract

1 cup boiling water

One-bowl buttercream frosting, recipe follows

Heat oven to 350 degrees. Grease and flour two 9-inch round baking pans. In large mixer bowl, stir together sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla; beat on medium speed of electric mixer 2 minutes. Stir in water. Batter will be thin. Pour batter evenly into prepared pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans to wire racks. Cool completely. Prepare frosting, spread between layers and over top and sides of cake.

One-Bowl Buttercream Frosting

6 tablespoons butter or margarine, softened

2 2/3 cups powdered sugar

1/2 cup cocoa

1/3 cup milk

1 teaspoon vanilla extract

In small mixer bowl, beat butter until creamy. Add powdered sugar and cocoa alternately with milk, beating well after each addition until smooth and of spreading consistency. Blend in vanilla. Add additional milk, 1 teaspoon at a time, if needed.

I found a recipe from a 1980 cookbook from the Methodist church in Centralia, Ill. The recipe does not have a frosting recipe included with it.

Dark Devil's Food Cake

1 3/4 cups sugar

2 1/4 cups flour

1/3 teaspoon baking powder

1 teaspoon salt

2/3 cup cocoa

1 3/4 teaspoons soda

2/3 cups shortening

1 cup water

3 unbeaten eggs

Sift dry ingredients; add shortening, water and eggs. Mix 4 minutes. Bake in two 8-inch round pans at 350 degrees for 35 to 40 minutes.

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A good friend of Recipe Swap made the next recipe and was so pleased with the end result, she just had to share it with you. The convenience of the ready-made pie crust makes preparation very quick and easy.

Banana Caramel Spice Pie

1 large ripe banana, sliced

2 cups cold milk

2 (4-serving size) packages white chocolate or vanilla instant pudding mix

1/2 teaspoon ground cinnamon

1 (8 ounce) tub whipped topping, thawed

1 (6 ounce) ready-made shortbread pie crust

Caramel dessert topping

Place banana slices in bottom of crust. Pour milk into large bowl. Add pudding mixes and cinnamon. Beat with wire whisk for 1 minute. Gently stir in whipped topping. Spoon into crust. Refrigerate 4 hours until set. Serve with caramel topping.

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We have a request from Joyce Penny of Jackson. Her family recently took a trip to Germany to visit with their son in the military and fell in love with all of the bread they were able to enjoy while there. Joyce's favorite was the very hard thick-crusted rolls with the melt-in-your-mouth center. Let's see if we can come up with a few recipes for her.

That will end another week of Recipe Swap. I hope all of you have a very safe and enjoyable Fourth of July holiday. Have a great week and happy cooking.