Recipes for fall foods shared in candidate's cookbook

smcclanahan

PTA meetings, fund-raiser orders arrive, room parent meetings, and even more meetings I have forgotten to attend. School is definitely back into full swing. With the first quarter nearly coming to an end, I find myself wondering just how fast the year will fly by. My mother has told me on many occasions that the older I get the faster time will go, and I am beginning to believe her.

Reading recipes and cookbooks is my very favorite hobby, as many of you well know. I have been given cookbooks for many different occasions and been asked to feature books in this column, but I have never been given one by a political candidate running for an office, until this week. Supporters of Mike Hurst, a candidate for county coroner, have put together a nice 282-page cookbook. I thumbed through the book and decided to share recipes from it with you.

Colorful Kielbasa

1 can cream of celery soup, undiluted

1 1/2 cups water

1 tablespoon water

1 pound kielbasa cut into 1/2-inch pieces

3/4 cup uncooked long grain rice

1 (10-ounce) package frozen peas

1 (4-1/2-ounce) jar mushrooms

1 cup shredded Cheddar cheese

In a skillet combine soup, water and butter. Bring to a boil. Add kielbasa and rice, stir in peas and mushrooms. Cover and simmer about 15 minutes or until rice is tender and peas are heated through. Sprinkle with cheese. Cover and let stand until cheese melts. You may add red and yellow peppers, diced, if desired.

Lemon-Garlic Chicken

5 cloves garlic, chopped

3/4 cup lemon juice

1 tablespoon salt

1/2 tablespoon pepper

1 tablespoon oregano

1/4 to 1/2 cup oil

8 to 10 chicken pieces

Combine first six ingredients for marinade. Marinate chicken overnight or all day in the refrigerator. Cook chicken on grill, basting with marinade, or bake in a 400 degree oven for about 30 to 40 minutes. Baste if desired.

Slow Cooker Turkey Breast with Wild Rice Stuffing

4 cups cooked wild rice

3/4 cup finely chopped onion

1/2 cup dried cranberries

1/3 cup slivered almonds

2 medium, peeled (optional) and cored cooking apples, coarsely chopped, about 2 cups

4 to 5 pounds boneless whole turkey breast, thawed

Mix all ingredients, except turkey. Place turkey in a 3 1/2- to 6-quart slow cooker. Place wild rice mixture around edge of cooker. Cover and cook on low heat setting 8 to 9 hours or until turkey is done.

Glazed Pork Loin

1 cup light or dark corn syrup

1/3 cup brown sugar

1/4 cup mustard

3 to 4 pounds pork loin roast

In a small bowl combine syrup, brown sugar and mustard. Place pork in small roasting pan. Bake at 350 degrees for 1 1/2 hours to 2 hours, 30 minutes per pound or to desired doneness. Brush with glaze several times during last 30 minutes of cooking.

Beef Stew with Molasses and Raisins

1/3 cup flour

2 teaspoons salt, divided

1 1/2 teaspoons black pepper, divided

2 pounds boneless chuck roast, cut into 1 1/2-inch cubes

5 tablespoons canola oil, divided

2 medium onions, sliced

1 can (28 ounces) diced tomatoes, drained

1 cup beef broth

3 tablespoons molasses

2 tablespoons cider vinegar

4 cloves garlic, minced

2 teaspoons dried thyme

1 teaspoon celery salt

1 bay leaf

8 ounces baby carrots, cut in half lengthwise

2 parsnips, diced

1/2 cup golden raisins

Salt and black pepper

Combine flour, 1 1/2 teaspoon salt and 1 teaspoon pepper in large bowl. Toss meat in flour mixture. Heat 2 tablespoons oil in large skillet over medium-high heat. Add half of beef and brown on all sides. Set aside browned beef and repeat with 2 tablespoons oil and remaining beef. Add remaining 1 tablespoon oil to skillet. Add onions and cook, stirring to loosen any browned bits, about 5 minutes. Add tomatoes, broth, molasses, vinegar, garlic, thyme, celery salt, bay leaf and remaining 1/2 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil. Add browned beef and boil 1 minute. Transfer mixture to slow cooker. Cover and cook on low 5 hours or high for 2 1/2 hours. Add carrots, parsnips and raisins. Cook 1 or 2 hours more until vegetables are tender. Season with salt and pepper as desired.

Spicy Roast Beef

3 pound round tip roast, or brisket trimmed of fat

1 to 2 tablespoons cracked black peppercorns

3 cloves garlic, minced

3 tablespoons balsamic vinegar

1/4 cup reduced sodium soy sauce

2 tablespoons Worcestershire sauce

2 teaspoons dry mustard

Rub cracked peppercorns and garlic onto roast. Put roast in Crock-pot. Make several shallow slits in top of roast. In a small bowl, combine remaining ingredients and pour over meat. Cover; cook on low 8 to 10 hours or on high 4 to 5 hours.

Colonial Maple Nut Cake

For the cake:

1 white cake mix

1 cup water

1/3 cup oil

3 eggs

2 teaspoons maple extract

1/2 cup chopped nuts

For the glaze:

1 cup powdered sugar

2 tablespoons margarine or butter, softened

2 tablespoons milk

1/4 teaspoon maple extract

Heat oven to 350 degrees. Grease and flour a Bundt, tube or fluted cake pan. In a large bowl, blend cake ingredients, except nuts, until moistened. Beat 2 minutes at highest speed. Fold in nuts. Pour into prepared pan. Bake at 350 degrees for 35 to 44 minutes, or until toothpick inserted in center comes out clean. Cool upright in pan 25 minutes; turn onto serving plate. Cool completely.

For the glaze, blend the glaze ingredients in a small bowl until smooth. If needed, add a few more drops of milk for desired consistency. Spoon over cooled cake. Garnish with chopped nuts, if desired.

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Well, I only made it to page 168 and I am out of room. I think I will enjoy many good recipes from this new addition to my collection. For more information about the book, call 334-7047.

I hope you loved the rain this week as much as I did and continue to have a wonderful week. 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 the Southeast Missourian staff.