Recipe Swap: Warm weather favorites for the family

We as a family are embracing this beautiful spring weather and the explosion of color in plants, bushes and trees. It seems like winter was extra-long this year and everyone is ready for higher temperatures and eager to be outdoors. The change of seasons also brings a shift in how we cook and the recipes we use. If you are pulling out some of your favorite recipes from your spring and summer files, send them in to share with other readers.

Italian Green Beans

Ruth Moreland of Cape Girardeau had this recipe ready to give to me at choir practice last week. She told me her daughter who lives in Texas made this for them and that it was delicious.

1 small onion, chopped

2 tablespoons olive oil

2 to 3 cloves garlic, minced

1 (14 1/2-ounce) can stewed tomatoes, coarsely mashed

1/2 cup water

3 tablespoons minced fresh oregano or 1 tablespoon dried

4 1/2 teaspoons minced fresh basil or 1 1/2 teaspoons dried

1 teaspoon sugar

1 teaspoon salt

1/4 to 1/2 teaspoon coarsely ground pepper

2 pounds fresh green beans, cut into 1-inch pieces

2 tablespoons grated Romano or Parmesan cheese

In a small saucepan, saute onion in oil until tender. Add garlic. Saute 1 minute longer. Add the tomatoes, water, oregano, basil, sugar, salt and pepper. Bring to a boil. Reduce heat. Simmer, uncovered, for 40 minutes. Meanwhile, place beans in a large saucepan and cover with water. Bring to a boil. Cook, uncovered, for 8 to 10 minutes or until crisp-tender. Drain. Add tomato mixture and cheese. Cook for 5 minutes or until heated through. Yields 8 to 10 servings.

Double-Layer Pumpkin Pie

Karen Bain of Scott City shared this recipe with me last week. She enjoys this pie all year long.

4 ounces cream cheese, softened

1 tablespoon milk or half-and-half

1 tablespoon sugar

1 1/2 cups frozen whipped topping, thawed

1 prepared graham cracker crumb crust

Mix cream cheese, 1 tablespoon milk and sugar in large bowl with wire whisk until smooth. Stir in whipped topping; mix well. Spread on bottom of crust.

1 cup cold milk or half-and-half

2 (4-serving-size) packages vanilla instant pudding and pie filling mix

1 (16-ounce) can pumpkin

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

Pour 1 cup milk into bowl. Add pudding mixes. Beat with wire whisk 1 minute. This mixture will be thick. Stir in pumpkin and spices with wire whisk until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set. Yields 6 to 8 servings.

Little Nibblers

This recipe came to me from a friend. She likes the cereal used in it better than some of the other snack blends.

1 egg white

2 teaspoons liquid sweetener

1/2 teaspoon cinnamon

1/2 teaspoon instant coffee

1/4 teaspoon ground nutmeg

4 cups bite-sized shredded wheat cereal

3/4 cup mixed dry roasted nuts

Beat egg white with sweetener, cinnamon, coffee and nutmeg until egg white is foamy and a little stiff. Add shredded wheat cereal and nuts. Toss lightly to coat with egg white mixture. Bake in a 9-by-13-inch pan or on a cookie sheet at 350 degrees for 10 to 15 minutes until cereal is crisp. Stir occasionally to separate into pieces. Cool.

Pasta Con Broccoli

The same friend that gave me the snack mix recipe also reminded me of this long time favorite recipe. She had not made it in awhile and she said it tasted so good as a change from her spaghetti routine.

4 tablespoons butter

1 teaspoon salt

1/2 teaspoon black pepper

1 tablespoon garlic

5 or 6 tablespoons tomato sauce

2 cups fresh sliced mushrooms

1 quart half-and-half

1 1/2 cups grated Parmesan cheese

16 ounces shell pasta

1 head broccoli or 1 package frozen florettes

Cook pasta shells. Cut up whole head of broccoli and steam or microwave until tender. In a saucepan cook the first seven ingredients until hot; add steamed broccoli. Heat on stove before serving. Add 1 1/2 cups grated Parmesan cheese and stir in well. Add noodles and serve immediately.

I hope you have a wonderful week, and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@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.