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FeaturesNovember 3, 1999

Our family survived Halloween, and what a time we had. Our 5-year-old Ross wanted to dress up like something different every day prior to Halloween, and our 2-year-old Lexie loved all of the decorations around town, especially the witches. She wanted to just get to the candy and forget everything else. All in all we had a wonderful and safe time with our family and friends who stopped by for homemade soups and desserts...

Our family survived Halloween, and what a time we had. Our 5-year-old Ross wanted to dress up like something different every day prior to Halloween, and our 2-year-old Lexie loved all of the decorations around town, especially the witches. She wanted to just get to the candy and forget everything else. All in all we had a wonderful and safe time with our family and friends who stopped by for homemade soups and desserts.

After all of the Halloween candy, some good, wholesome food is in order. Popeye Chicken is a very hearty dish and serves 10 to 12 people. It would also be a good dish to carry in to someone who may be sick or have a new baby. I can almost see my dear friend Mary Ann Pensel trying to figure out who she can take it to. Popeye Chicken

4 packages frozen chopped spinach, thawed and drained

5 chicken breasts, boned and cut in pieces

1 can cream of chicken soup

1 can cream of celery soup

1 cup mayonnaise

1 teaspoon curry powder

8 ounces shredded cheese

1/2 cup slivered almonds, optional

1 1/2 cups cornflake crumbsbutterparsley flakesSaute chicken pieces a few minutes in a hot skillet. Place spinach in a 9x

13-inch buttered pan. Put chicken on top of spinach. Combine soups, curry and mayonnaise. Spread on top of chicken. Cover mixture with cheese and almonds. May be prepared to this point and refrigerated. Spread crumbs over top and dot with butter and parsley.

Bake 35 to 40 minutes at 350 degrees.

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Hazel Manuel found a Pumpkin Soup recipe in a magazine in 1963 and has passed it down to her daughter to enjoy with her family.

Pumpkin Soup

3 pounds pumpkin, peeled and diced

2 onions, sliced

3/4 cup butter, divided

1 quart water

1 1/2 quarts chicken stock

1/4 cup flour

1 quart milk

1/2 cup white wine

1/2 teaspoon ginger

1/2 teaspoon nutmegsalt and pepper to tasteSaute pumpkin and onion in 1/2 cup butter until lightly brown. Add water and chicken stock. Cook until vegetables are tender. Mash or puree in blender.

In large pot melt 1/4 cup butter. Blend in flour. Gradually add puree and milk. Add spices. Stir in wine 10 minutes before serving.

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A reader from Scott City shares a recipe for Pineapple Dressing. It is a very different side dish often served with ham or pork dishes. It does make a large recipe, so would be perfect for large family gatherings over the holidays coming up.

Pineapple Dressing

2 large cans crushed pineapple

2 sticks butter

2 cups sugar

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14 slices breadDrain pineapple and save the juice. Break bread into small pieces and mix with drained pineapple. Mix juice, sugar and butter. Boil. Pour over bread and pineapple. Bake in greased 9x

13-inch pan at 350 degrees for 1 hour. You may need to add extra bread if too juicy.

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Penny Bill shares a recipe for Esther's Orange-Marmalade Cake. It is a long recipe, but well worth the time and energy you will spend preparing it. The recipes for the cake, orange syrup, filling and frosting are all included. Esther's Orange-Marmalade CakeFor the cake.

3 cups cake flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup (2 sticks) softened unsalted butter

2 cups granulated sugar

3 large eggs, at room temperature, beaten lightly

1 tablespoon grated orange zest

1 1/2 teaspoons vanilla

1 cup buttermilk, at room temperatureFor the orange syrup.

1 cup freshly squeezed orange juice

1/4 cup granulated sugarFor the Filling.

1 cup orange marmaladeFor the frosting.

3/4 cup well-chilled heavy cream

3 tablespoons sugar

3/4 cup well-chilled sour creamPreheat oven to 325 degrees. Butter two 9-inch round cake pans, line with parchment or wax paper, and butter and flour the paper, shaking out the excess. In a bowl, sift the flour, baking soda, and salt. In a bowl with an electric mixer, beat the butter until combined, and the sugar, a little at a time, and beat the mixture until light and fluffy. Beat in the eggs, orange zest, and vanilla. Beat in 1/3 of the dry ingredients alternately with 1/2 of the buttermilk until combined well. Add half the remaining dry ingredients and the remaining buttermilk and beat until combined well. Finally, beat in the remaining dry ingredients until mixture is smooth. Evenly divide the batter between the pans, smoothing the surface, rap each pan on the counter to expel any air pockets or bubbles, then transfer to the oven. Bake for 45 minutes or until a cake tester inserted in the center comes out clean. Transfer to racks to cool in the pans for 20 minutes.

To make the orange syrup.

Meanwhile, make the orange syrup. In a bowl, stir together the orange juice and sugar until sugar is dissolved. With a toothpick or wooden skewer, poke holes at 1/2-inch intervals in the cake layers and spoon the syrup over each layer, allowing the syrup to be completely absorbed before adding the remaining. Let layers cool completely.

To make the filling.

In a small saucepan set over moderate heat, heat the marmalade until just melted. Let cool 5 minutes.

To make the frosting.

In a bowl, whisk the heavy cream with the sugar until it forms firm peaks. Add the sour cream, a little at a time, and whisk until of spreading consistency.

To assemble the cake.

Arrange one of the layers on a cake plate, carefully peel off the wax paper, then spread 2/3 of the marmalade over the top, smoothing it into an even layer. Invert the remaining layer onto the top of the first layer, peel off the wax paper and spoon the remaining marmalade onto the center of it, leaving a 1 1/4-inch border around the edge. Frost the sides and top of the border with the frosting, leaving the marmalade on top of the cake exposed. Or, if you prefer, frost the entire cake, adding the marmalade as a garnish atop. Chill for at least 2 hours before serving.

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To bring Recipe Swap to a close, we have two recipe requests for you to help with.

Doris Langston of Cape Girardeau would like to have a recipe for Crock Pot Apple Butter. She is planning to make a large batch and give it away as Christmas gifts and needs the recipe to use her crock pot.

Mae Seabaugh of Cape Girardeau is needing a recipe for Stuffed Cabbage Rolls. She, like many of us, had a real good recipe that she liked so much and has misplaced it. I assured her that our wonderful Recipe Swap readers would come to her rescue.

If your family has a favorite recipe that you always make for Thanksgiving or Christmas, please share them with us. In the weeks ahead we will be sharing the family holiday favorites from area cooks, and you will sure want to be included.

Have a wonderful week and happy cooking.

Susan McClanahan is administrator at the Cape Senior Center. Her cookbook collection tops 2,000 books.

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