Recipe Swap: St. Louis specialties printed in new cookbook

It is so much fun when I get a new cookbook, and my newest book is a really neat one. "Enjoy a Local at Home" is put out by Enjoy a Local, which promotes and supports restaurants in St. Louis. This cookbook's recipes are all from St. Louis restaurants, and the proceeds benefit the St. Louis Area Food Bank. Some of the restaurants support the food bank with donations and offer a discount if you dine with them or they make a cash donation when diners use their restaurant. In addition to recipes, the book has information about the restaurants. All of the recipes today are from "Enjoy a Local at Home."

Rizzo's Meatballs

Submitted by Rizzo's of South County Italian Restaurant

10 pounds hamburger

16 ounces Parmesan cheese

16 ounces milk

1 cup chopped green onions

6 raw eggs

1 ounce garlic

2 ounces salt

1/4 ounce pepper

1/4 ounce oregano

1 cup parsley

2 cups bread crumbs

Combine ingredients and roll into 3 ounce balls. Bake for 35 minutes at 500 degrees. Makes about 60 meatballs.

Filet Mignon 'Oscar Style'

Submitted by Mike Shannon's Steaks and Seafood restaurant

2 beef filet mignon center cuts

6 ounces lump blue crab

4 ounces fresh asparagus, slivered

1 ounce minced garlic

1/2 ounce extra-virgin olive oil

4 ounces Citrus Chili Hollandaise sauce (recipe below)

Cook filets to desired temperature on grill. Add the "Oscar" and pour hollandaise sauce over the filet.

To prepare the "Oscar," heat olive oil in sauce pan, add the minced garlic and asparagus slivers and saute until hot. Lastly add the crabmeat to the pan and stir, being careful not to break the crabmeat. Reserve until serving.

Citrus Chili Hollandaise

6 egg yolks

1/2 orange

1 lemon

1 lime

3 1/2 cups clarified butter

1/2 ounce Ancho chili powder

1 cup tepid water

1/2 tablespoon kosher salt

Heat butter in sauce pan until slightly warm. Whisk together egg yolks in mixing bowl. Place bowl over burner and constantly whisk the egg yolks until small ribbons form, about 8 minutes. Remove bowl from stove and place on work table. Slowly pour the butter into the egg mixture, whisking. If the mixture starts to become thick, thin out with the reserved water. After all butter is incorporated, add zest of each of the fruits and juices into the sauce. Add the ancho chili powder and season with salt to taste. Put into container and keep in a warm place. Serves 2.

Crab Rangoon

Submitted by Humphrey's Fine Food and Spirits

3 pounds cream cheese

1 (2 1/2-pound) package crab meat

1 onion, finely diced

2 tablespoons Worcestershire sauce

1 tablespoon garlic powder

1 tablespoon salt

1 tablespoon pepper

1 tablespoon sugar

Won ton wrappers

Combine first eight ingredients. Use egg wash on ends of won ton wrapper. Fill with 1 1/2 ounces of mixture. Fold won ton and seal tightly. Egg wash top of finished product to ensure color after cooking. Deep fry until golden brown. Makes 120 pieces. Serve with sweet and sour sauce.

Liz's Baked Stuffed Mushrooms

Submitted by Weber's Front Row Restaurant

24 button mushrooms

8 ounces cream cheese

3 tablespoons mayonnaise

2 ounces minced onion

1 1/2 ounces grated Parmesan cheese

1/2 ounce ranch dressing mix

2 ounces bread crumbs

2 ounces melted butter

Cream all ingredients in a mixer until combined. Remove stems of mushrooms. Spoon mixture into mushroom caps. Top mixture with bread crumbs.

Brush melted butter on top of mushrooms. Bake at 350 degrees for 7 to 10 minutes. Serve immediately. Serves 4 to 6 people.

Chocolate Gooey Butter Cake

Submitted by Vette's Restaurant

1 box chocolate cake mix

3 eggs

8 ounces cream cheese

1 teaspoon vanilla

1 stick margarine

1 pound powdered sugar

1/4 cup Hershey's cocoa

Mix cake mix with melted margarine and 1 egg; will be firm. Pat down in a 9-by-13-inch greased pan. Mix very soft cream cheese with 2 eggs, vanilla, cocoa and powdered sugar; should be very smooth. Pour over cake base and spread evenly. Bake at 350 degrees for 25 to 30 minutes, until lightly browned. Let cool and cut desired portions. Serving suggestion: sprinkle with powdered sugar before serving. Can be served warm with ice cream. Best to cut when chilled.

I hope you enjoy this sampling of what is in the book. 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.