RECIPE SWAP: SPICE UP VALENTINE'S DAY WITH SOME TASTY HOME-BAKED MEALS

Our family survived round one of the chicken pox, now we're just waiting for round two. I did get several things done at home while being in chicken pox house arrest, none of which was important like income taxes, scrap booking or cleaning. I read quite a bit in new cookbooks that I had not had a chance to even look through yet and caught up on some long overdue correspondence.

With that out of the way, I'm going to turn my focus onto babies. My baby girl, Lexie Elise, is turning 2 years old today. Happy birthday, sweetie! As I'm busy planning all of the food for her party and trying to get her great-grandparents, grandparents, aunts, uncles and 10 cousins together, it forces me to pause and be so thankful for our many blessings, of which she is one of the greatest.

My next mention of babies is in celebration of our new friend Caitlyn Faith Dumey. Caitlyn's parents, Mike and Betsy, and sister, Lauren, are friends of ours, and we celebrate in this new miracle with them. Recently I was involved in a baby shower for Betsy where we served a noon luncheon. Many of the women there wanted the recipe for the Hot Chicken Salad we served. It is my favorite hot chicken salad recipe and was given to me by dear longtime friend Grace Hoover. So, at your request, ladies, and a big welcome to you, Caitlyn Faith.

Hot Chicken Salad

2 cups chicken, cooked and chopped

2 cups celery, sliced

2 ounce water chestnuts or almonds, sliced

3/4 cup mayonnaise or salad dressing

1 tablespoon onion, finely chopped

1 lemon rind, grated

2 tablespoons fresh lemon juice

salt and pepper to taste

Combine chicken, celery and water chestnuts in a large bowl. Next combine the remaining ingredients and toss with the chicken mixture. Place evenly in a 9-x-13-inch baking dish. At this point the mixture may be stored in the refrigerator until ready to bake. Top with grated cheese and crushed potato chips just before baking in the oven.

Bake in a 350-degree oven for 25 to 30 minutes. The celery will still be crisp. Serve hot.

At the baby shower we chose not to top with the cheese and chips and served it in puffed pastry shells. It was beautiful and delicious.

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Alice Niswonger was looking for a brown sugar pie recipe, and I did find several. So, I hope this one is pleasing to you.

Brown Sugar Pie

1 tablespoon flour

1 box brown sugar

1/2 cup milk

1 pie shell

3 eggs

1/2 cup melted margarine

1 tablespoon vanilla

Mix flour, sugar and milk in bowl and let stand and soak. During this time, prepare your favorite recipe for one pie shell. In a bowl, beat eggs well; add to sugar mixture. Add margarine and vanilla. Bake at 325 degrees for 20 to 25 minutes.

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We had several recipes sent in for the request for an old-fashioned style rice pudding, none of which had names on them. So, here are a couple of them.

Rice Pudding

1 cup rice

3/4 quart water (3 cups)

2 beaten eggs

1 teaspoon vanilla

1/8 pound butter (4 tablespoons)

Cook rice and water until water evaporates, about 15 minutes over low heat. Add 1 cup sugar and 1 quart milk and cook again until almost all the milk evaporates. Take off fire. Add eggs, vanilla and butter; blend all together. Pour into dish; sprinkle with cinnamon.

Note: make sure the pudding is hot so as to cook the eggs when added.

Old-Fashioned Rice Pudding

1/2 cup rice, uncooked (not Minute rice)

2 quarts milk

1 can evaporated milk

1/2 cup sugar

1 teaspoon vanilla

nutmeg

raisins, optional

Combine all ingredients, except the nutmeg, in a 3 quart baking dish. Sprinkle the nutmeg on top. Bake for 3 hours in 350-degree oven or until pudding thickens.

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Tina Colyott of Cape Girardeau was needing a Pumpkin Butter recipe and Dortha Strack of Cape Girardeau shares hers. Knowing Dortha the way many of us do, I'm sure it's wonderful.

Pumpkin Butter

12 cups pureed and cooked pumpkin

6 cups brown sugar

1 tablespoon ginger

1 tablespoon ground cloves

2 tablespoons cinnamon

Combine all ingredients and cook until mixture reaches a thick, spreading consistency. Then treat it like freezer jams by putting into jars or small containers or you can process in pressure-canner as you would for pumpkin.

Dortha also shares a recipe for Macaroni Bake. As you recall, we had a request for all types of pasta recipes from Amber Larson of Cape Girardeau.

Macaroni and Sausage Bake

1 1/2 pounds sausage

1 cup chopped onions

6 ounce macaroni, cooked and drained

1 can cream of celery soup

1 cup milk

3 eggs, beaten

1/3 pound shredded cheese

2 cups crushed potato chips

2 tablespoons butter

Brown the sausage and onions together, and drain off the fat. Layer into a baking dish with the macaroni. Cover with the beaten mixture of the soup, milk, eggs and shredded cheese. Top with the chips and dot with butter. Bake at 350 degrees for 30 to 40 minutes.

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Opal Rodgers of rural Cape Girardeau sent in several recipes she wants to make sure you have in your files. I will share a few this week and a few next week.

Japanese Fruit Pie

1 stick butter

1 cup sugar

3 eggs, slightly beaten

1/2 cup chopped dates

1/2 cup chopped nuts

1/2 cup coconut

1/2 cup raisins

Melt butter. Mix all ingredients well. Pour into unbaked pie shell. Bake at 400 degrees for 15 minutes, then 350 degrees for 30 minutes. Makes a large deep dish pie.

Blueberry Salad

2 (3 ounce) packages black or red raspberry gelatin

1 cup boiling water

1 (15 or 16 ounce) can blueberries, drained

1 (8 1/2 ounce) can crushed pineapple

1 (8 ounce) carton sour cream

1 (8 ounce) cream cheese

1/2 cup sugar

1 teaspoon vanilla

1 cup chopped pecans

Drain blueberries and pineapple, reserving juice. Dissolve gelatin in boiling water. Add enough water to fruit juice to make 1 3/4 cups. Add juice to dissolved gelatin. When gelatin begins to thicken, add fruit.

Combine softened cream cheese, sour cream, sugar and vanilla. Beat until smooth. Spread on top of congealed gelatin. Sprinkle chopped pecans on top.

Note: for variation, a container of whipped topping may be added to creamed mixture. Also, raspberries or strawberries may be used.

German Potato Salad

1/2 gallon cooked potatoes, boiled with skins on, peeled and sliced

1/4 cup chopped celery

1/4 cup chopped onion

2 tablespoons chopped green pepper

Dressing:

1 cup water

1/2 cup vinegar

3 tablespoons flour

2 tablespoons meat drippings

6 tablespoons sugar

1 tablespoon salt

Cook dressing in skillet or saucepan until thick. Pour over potatoes and chopped vegetables, mix evenly. This is especially good for picnics as it keeps well.

One-Pot Dinner

1 to 1 1/2 pounds of ground beef

3/4 pound bacon, cut into small pieces

1 cup chopped onion

2 cans pork and beans

1 can kidney beans, drained

1 can lima beans, drained

1 cup ketchup

1 tablespoon liquid smoke

1/4 cup brown sugar

3 tablespoons white vinegar

1 teaspoon salt

dash pepper

1 can tomato soup

Brown ground beef in skillet, drain off fat. Put beef in crockpot. Brown bacon and onions, drain off fat. Add bacon, onions and all other ingredients to pot. Stir well. Cover and cook on low 4 to 6 hours.

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One last answer to a called-in request. A very sweet woman called me at home and was wondering how to soften a fruitcake. After thinking about this and talking to a few people, I think you should try some type of brandy like apricot brandy or rum. Lightly pour a little over the top, place the lid back on your tin, and allow the liquid to soak in, repeating until you are pleased with the result.

Happy Valentine's Day, and I'll see you next week.