Recipes to help homesick students

smcclanahan

There are millions of parents all over the world suffering from a condition this time of year that causes feelings of loneliness, occasional crying and intense sadness accompanied with joy and excitement. Sounds pretty strange, but for any of you who have sent children off to college, you know how this feels.

We were able to attend the farewell party for our friend Tyson Wunderlich in Altenburg, Mo., over the weekend. He will be traveling to the New England Conservatory of Music in Boston in only a few days. Tyson's mother Carol is in the terminal state of this condition as she prepares to send Tyson off on a new adventure in his life. We sat in discussion about the changes that are ahead of him leaving Altenburg and heading to Boston. My mom assured her that everything will be fine and in time, when the children come home, you are eventually ready for them to leave. I guess there really is a season and a time for all things.

One of Tyson's favorite foods is his mom's taco salad, and so it was on the buffet table at the party. This recipe is in honor of Tyson's great accomplishments and all great things that await him in Boston.

Taco Salad

2 large heads lettuce, torn into bite-sized pieces

1 (32-ounce) bottle French Catalina salad dressing

3 cans Bush's Best Chili Hot Beans, drained

1 1/2 pounds shredded cheddar or American cheese

1/2 to 3/4 pound bag nacho or taco-flavored Doritos tortilla chips, crushed

Chopped tomatoes, to taste

Chopped onion, to taste, optional

Combine all ingredients, mixing well, at the time of serving. Serve with optional sour cream, taco sauce or guacamole, as desired. For a main dish salad, you may add 1 1/2 pounds ground beef, cooked, drained and seasoned with taco seasoning packet. Serves 10 to 12.

Tyson's grandmother has made him spinach quiche for years, as he does love spinach, and her quiche is one of his favorites. I caught her off guard at the party and she could not recall her recipe off the top of her head, so I will share one of our favorites with you in Tyson's honor.

Spinach Quiche

2 tablespoons bacon drippings

1/3 cup onion, chopped

1 clove garlic, minced

4 eggs, beaten until frothy

1 (10-ounce) package frozen spinach, thawed and squeezed dry

1/4 cup bread crumbs or 8 crackers, finely crumbled

1/2 pound Swiss or sharp cheddar cheese, shredded

2 tablespoons parsley

1/8 teaspoon Tabasco sauce

1/4 teaspoon oregano

Sauté onion and garlic in drippings. Add eggs, spinach, cheese, and all other ingredients. Put in a greased dish, baking at 325 degrees for 35 to 40 minutes, or until firm. Let stand 10 minutes, then cut while still warm.

In keeping with Tyson's love for spinach, the recipe is for all spinach lovers alike. A little shake of nutmeg is good if added in with the salt, just don't use much.

Lady Bird Johnson's Spinach

Cook 3 pounds washed and drained spinach till it wilts and chop coarsely, or you can substitute 2 packages frozen spinach.

Add:

6 tablespoons grated Parmesan cheese

6 tablespoons minced onion

6 tablespoons light cream or half-and-half

4 tablespoons melted butter or margarine

Salt and pepper to taste

Place in a shallow, buttered (1 1/2- to 2-quart) baking dish and sprinkle with 1/2 cup cracker crumbs, which have been mixed with 1 tablespoon melted butter. Bake in a preheated 375 degree oven for 10 to 15 minutes or until golden and lightly crusted. Saltine crackers have a lot of salt so be careful when salting the dish. Serves 4 to 6.

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Jodi Thompson of Jackson has sent in a couple of chicken recipes for you to give a try. This first recipe is much like chicken pot pie, but the cobbler name sounds different and inviting.

Chicken Cobbler

6 skinless, boneless chicken thighs (3 ounces each)

Salt and pepper

1 cup shelled fresh peas or frozen peas

1/4 cup butter, melted

1/2 cup chopped Vidalia, Maui or other sweet onion

1/3 cup all-purpose flour

1/2 teaspoon snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed

2 cups chicken broth

2 cups all-purpose flour

1 cup coarsely shredded carrot

2 tablespoon sugar

1 tablespoon baking powder

1/2 teaspoon salt

1 1/3 cups milk

Preheat oven to 400 degrees. Arrange the chicken in a 13-by-9-by-2-inch baking pan. Season lightly with salt and pepper. Bake for 20 minutes or until chicken is no longer pink and juices run clear; set aside. Meanwhile, cook the fresh peas, if using, in a small amount of boiling lightly salted water for 2 minutes; drain.

For the sauce: In a medium saucepan combine 2 tablespoons of the melted butter and chopped onion. Cook and stir over medium heat for 5 minutes or until onion is tender. Stir in peas, 1/3 cup flour and tarragon. Add chicken broth all at once.

Cook and stir over medium heat until thickened and bubbly. Cover and keep warm while preparing cobbler topping. For cobbler topping: In a medium mixing bowl stir together 2 cups flour, shredded carrot, sugar, baking powder and 1/2 teaspoon salt. Stir in milk and the remaining 2 tablespoons melted butter until combined. Place a baked chicken thigh in each of six individual ungreased 10-ounce custard cups, ramekins or baking dishes. Pour warm sauce over the chicken. Spoon topping over sauce. Place dishes in a 15-by-10-by-1-inch baking pan. Bake for 25 minutes or until topping is golden brown and a wooden toothpick inserted in the center of topping comes out clean. Yields 6 servings.

Chicken Enchiladas

1 (10-ounce) can enchilada sauce, mild

1 (10 3/4-ounce) can condensed cream of chicken soup

1 (10 3/4-ounce) can condensed cheddar cheese soup

Mix above ingredients together for sauce.

1 to 1 1/2 pounds cooked chicken or 3 frozen breast halves, shredded with fork

8 ounces shredded Cheddar or Mexican blend cheese

10 6-inch flour tortilla shells

Warm tortilla shells in microwave. Spread a few tablespoons of sauce mixture in bottom of 8-by-11 1/2-inch glass baking pan to keep the shells from sticking. On each tortilla shell, put a tablespoonful of sauce, then chicken, then shredded cheese. Roll up and place in pan. Pour remaining sauce on top of enchiladas. Sprinkle on remaining cheese. Bake at 375 for 30 minutes. Serve with Spanish rice, refried beans and a salad.

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And so, we come to the close of another week of recipes. It is my wish that all parents who are sending children off to college will take time to put together a cookbook of family favorites. And as the children are feeling homesick or a little like they need a quick touch of home, they can grab that book and take a stroll through some special memories. I wish good luck not only to Tyson, but to all students who are preparing for a new season in their lives.

So, until next time, have a great week and 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.