RECIPE SWAP: SUMMER IS TIME TO TEST COOKING SKILLS

Summertime away from school offers many opportunities for children. The list is almost endless of activities that are available for children. But I am especially proud of my 14-year-old niece, Christa Bollinger, who has decided to expand her skills in cooking this summer. She has tried some really great recipes and her mom is so very proud of her when dinner is ready as everyone arrives home from work.

Last week Christa tried a recipe from the Cape Senior Center cookbook for a chicken dish that bakes for a long period of time. It is a nice dish to put in the oven and go swimming and return home to a completed dinner entre.

Executive Chicken

6 boneless skinless chicken breasts

12 to 18 strips bacon

2 2 1/2 ounce packages dried corned beef

1 16 ounce carton sour cream

2 10 3/4 ounce cans cream of chicken soup

Ground dry mustard

Ground paprika

Preheat oven to 300 degrees. Stir sour cream and soup together in mixing bowl, then set aside. Spray an 8-by-11-inch-baking dish with non-stick cooking spray, and then cover bottom with dried corned beef. Pour 1/4 of soup mixture over beef. Wrap each chicken breast with 2 or 3 pieces bacon, and place into the casserole on beef layer. Pour remaining soup mixture over chicken. Sprinkle top with ground mustard and paprika. Cover and bake at 300 degrees for 3 hours. Makes 4 to 6 servings.

Peggy Barks of Scott City, Mo., found a new recipe from Equal using strawberries that is very good. She suggested using any fresh or frozen fruit and varying the pudding flavor if desired. Peggy said this is really a good recipe for diabetics because it uses all sugar-free ingredients. Peggy makes it in individual serving dishes, but it could be made for a party in a large punch bowl, layering berries, pudding and cake and topping with whipped topping.

Strawberry Trifle sugar-free angel food cake

Sugar-free instant pudding (vanilla for strawberries, any other flavor for other fruit), prepared according to package directions.

Fresh or frozen strawberries sweetened with Equal to desired sweetness

Sugar-free whipped topping

Break up sugar-free angel food cake into small pieces and line bottom of bowl. Spoon strawberries (with some juice) on top of cake. Spoon several spoons of pudding on top of strawberries. Top with whipped topping. Place one whole strawberry on top.

Marcia Schlueter of Cape Girardeau saw where a reader wanted the slaw recipe from Kentucky Fried Chicken and has responded with a recipe like the one we shared with you last week. I had many telephone calls of people who missed it or wanted it, so we will share Marcia's with you this week.

KFC Coleslaw

8 cups finely chopped cabbage

1/4 cup carrot, shredded

1/3 cup sugar

1/2 teaspoon salt

1/8 teaspoon pepper

1/4 cup milk

1/2 cup mayonnaise

1/4 cup buttermilk

1 1/2 tablespoons white vinegar

2 1/2 tablespoons lemon juice

Cut or shred cabbage and carrots into small pieces about the size of rice kernels. In salad bowl, combine sugar, salt, pepper, milk, mayonnaise, buttermilk, vinegar and lemon juice. Beat until smooth. Add the cabbage and carrots. Mix well. Cover and refrigerate.

Sherry Hoernig of Benton, Mo., made and brought marbled cheesecake brownies to Sunday school last week and they were so good. She shared the recipe with me to pass on to you.

Cheesecake Brownies

1 211/2 ounce package light or reduced fat brownie mix (DO NOT USE brownie mix with syrup pouch)

1 8 ounce package Neufchatel Cheese, softened

1/3 cup sugar

1 egg

1/2 teaspoon vanilla

Prepare brownie mix as directed on package. Pour into greased 13-by-9-inch baking pan, and set aside. Beat Neufchatel cheese with electric mixer on medium speed until smooth. Add sugar mixing until well blended. Add egg and vanilla mixing until just blended. Pour Neufchatel cheese over brownie mix, cut through batter with a knife several times for marble effect. Bake in a 350 degree oven for 35 to 40 minutes or until Neufchatel cheese mixture is lightly browned. Cool: cut into squares and enjoy. Makes 24 Brownies.

Sherry also shares another recipe with us today that some of you may really enjoy. Many people tell me they enjoy reading recipes but just don't cook much anymore. For those of you who this applies to, this just-for-fun recipe is for you.

You Deserve It Dinner

1 cup dark corn syrup

1/2 teaspoon margarine

4 eggs, slightly beaten

1/3 cup Worcestershire sauce

2 tablespoons cocoa

1 small onion

Set onion aside. Combine remaining ingredients in medium saucepan and cook on high for 35 minutes prior to husband coming home. Make sure to use an old pan. Burn concoction to an unrecognizable blob. If stench isn't bad enough, add vinegar. As you see your husband's vehicle approaching, cut up the onion to produce tears. Sob, "I've burned dinner and there's nothing left to cook." Make such a fuss about the day's misgivings that he whisks you off to the restaurant of your choice. Comb hair, apply make-up, adorn beautiful outfit and enjoy. You deserve it.

That is really cute and we have to have fun sometimes, don't we?

Gina Wilkerson of St. Charles, Mo., has a couple of recipes to pass along with you.

Sausage and Wild Rice Casserole

1 (6 1/4 ounce) package long-grain and wild rice mix

1 pound bulk pork sausage

1 can cream of mushroom soup, undiluted

1 cup fresh mushrooms, or more to taste

1/2 cup chopped onion

1/2 cup chopped green pepper

1/2 cup shredded Cheddar cheese

1/2 cup chicken broth

1/4 cup minced celery

1 teaspoon dried parsley flakes

1/2 teaspoon pepper

Cook rice according to package directions. Brown sausage in a skillet and drain well. Combine rice, sausage and remaining ingredients in a greased 2 quart casserole. Bake at 350 degrees for 1 hour.

Oven Roasted Potatoes

4 baking potatoes, about 2 pounds

2 tablespoons butter or margarine, melted

2 teaspoons paprika

1 teaspoon salt

1/2 teaspoon pepper

Peel potatoes and cut into large chunks. Place in a shallow 2 quart baking pan. Pour butter over and toss until well coated. Sprinkle with paprika, salt and pepper. Bake, uncovered, at 350 degrees for 45 to 60 minutes or until potatoes are tender.

Sloppy Joe Sandwiches

1 pound lean ground beef

2 tablespoons flour

2 tablespoons brown sugar

1 teaspoon Worcestershire sauce

1/2 teaspoon chili powder

1 can tomato sauce 1

teaspoon salt

Brown meat in skillet over medium heat. Add remaining ingredients. Simmer 15 to 20 minutes, adding more tomato sauce if necessary, for a moist mixture.

Serve hot on buns.

This will close another week of recipe sharing. Be sure to take time to send in your favorites to share with other readers. Have a great week and happy cooking.

Susan McClanahan is administrator at the Cape Senior Center. Recipes can be submitted to P.O. Box 699; Cape Girardeau, Mo. 63702-0699 or by e-mail at smclanahan at semissourian.com.