Recipes to get the party started

This weekend we will celebrate with my niece, Christa, as she graduates with honors from Southeast Missouri State University. She has worked hard to finish as quickly as she could. I can hardly believe her special day is finally here. Congratulations Christa, and to all graduates of this winter commencement class of 2008.

In preparing for her party, I needed a couple of jars of hot peach jam from Diebold's in Benton, Mo., so Saturday we ran down there and, believe it or not, I bought a cookbook while we were there. St. Francis Xavier Catholic Church in Sikeston had a nice book for sale, and I just had to have one. It is a 235-page book full of family favorites, and I am looking forward to cooking my way through the entire book. In keeping with our appetizer theme we had last week, I will share a couple from that section. I will review the book in further detail in a few weeks.

Artichoke Crab Bites

1 (8-ounce) package cream cheese, softened

1 cup mayonnaise

2 cloves garlic, pressed

1 (14-ounce) can artichoke hearts in water

1 (8-ounce) package imitation crabmeat, chopped

3/4 cup fresh grated Parmesan cheese

1/3 cup green onions with tops, thinly sliced

1/8 teaspoon black pepper

Zest of 1 lemon

Bag of Tostitos Scoops

1/3 cup red bell pepper, finely chopped

Preheat oven to 350 degrees. Combine cream cheese and mayonnaise in a bowl. Mix well. Add garlic. Using colander, drain artichokes. Add artichokes, crabmeat, Parmesan cheese, onions, pepper and lemon zest to cheese mixture. Mix well. Transfer to deep, oven-safe dish. Bake 30 minutes until golden brown around edges. Place scoop chips onto a serving platter. When dip is done, put 1 tablespoon dip into each scoop chip. Garnish top of each with finely chopped red bell pepper. Serve while still warm. Makes about 30.

Black Pepper Almonds

1 tablespoon black pepper

2 teaspoons salt

1/2 stick unsalted butter

3/4 cup packed golden brown sugar

4 teaspoons water

3 cups blanched whole almonds

Preheat oven to 350 degrees. Line a large baking sheet with foil. Lightly butter foil. Mix pepper and salt in a small bowl. Melt butter in large nonstick skillet over medium low heat. Add sugar and 4 teaspoons water; stir until sugar dissolves. Add almonds, toss to coat. Cook over medium heat until syrup thickens and almonds are well coated, stirring occasionally, about 5 minutes. Sprinkle half of pepper mixture over. Transfer almonds to baking sheet. Using spatula and working quickly, separate almonds. Sprinkle with remaining pepper mixture. Bake until deep golden brown, about 10 minutes. Transfer sheet to rack to cool. Store in airtight container at room temperature.

Crab Mousse

1 can cream of mushroom soup

1 (8-ounce) package cream cheese, softened

1 (6-ounce) can white crabmeat

1 envelope unflavored gelatin

1 cup mayonnaise

1/4 cup green onions, thinly sliced

1/4 cup celery, finely chopped

1 teaspoon dried dill weed

1/2 teaspoon garlic powder

Place soup in medium saucepan with cream cheese cut up into small pieces, over low heat, until cheese is melted. Remove from heat. Drain crab, reserving liquid. In small bowl, dissolve gelatin in crab juice. Stir into soup. Add remaining ingredients from crabmeat down and stir. Spoon into lightly oiled or sprayed 4-cup mold (a fish mold is great). Chill at least 8 hours. Serve with any unsalted crackers or thinly sliced party bread.

Chunky Salsa

2 (14-ounce) cans pitted black olives, diced fine

2 (4-ounce) cans chopped green chilies, drained

2 (14-ounce) cans fresh cut diced tomatoes, drained

1 can black beans, rinsed and drained

1 can corn, drained, optional

1 bunch green onions, chopped

In large bowl, mix together black olives, green chilies, tomatoes, black beans, corn and green onions. Mix dressing ingredients.

For the dressing:

2/3 cup red wine vinegar

1/3 cup canola or light olive oil

1 package Good Seasons Zesty Italian dry salad dressing mix

1 tablespoon sugar

1 tablespoon Worcestershire sauce

1 tablespoon garlic pepper, optional

Dash or two hot sauce, as desired

Mix dressing ingredients in separate bowl to blend well. Pour over olive mixture. Cover and refrigerate for at least 3 hours. Drain and serve with tortilla chips.

Last week, I issued a request for sweet and spicy pickle recipes and found out there are as many varieties as there are people to send them in. But, these two are much different from each other and maybe the person who made the request can use either of them and find them suitable.

Sweet and Spicy Pickles

1 (46-ounce) jar hamburger dill chips

1/2 cup sugar, or more to taste

2 large garlic cloves, thinly sliced

2 tablespoons Tabasco hot sauce, or more to taste

Drain liquid from jar. Remove pickles from jar. Rinse pickles with water and drain. Layer half each of pickles, sugar, garlic and hot sauce in jar. Press down gently. Repeat layers. Twist on lid to seal. Invert jar and shake two to three times to combine ingredients. Chill. Store in refrigerator for up to 4 weeks, if they last that long. Makes about 4 cups.

Crispy Sweet Dill Pickles

1/2 cup cider vinegar

1/4 cup mixed pickling spices

1 quart sliced dill pickles

3 cups sugar

Place the vinegar and spice in a glass container that can be sealed. Drop in sliced pickles. Pour in sugar but do not mix. Screw on lid. Refrigerate for 10 days. For a second batch, the same liquid can be used, adding 1 cup sugar only. Yield 1 quart.

I am out of room for this week, so 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.