Search for recipe uncovers old favorites

It's back-to-school time and back to a normal routine -- whatever that is. Our children have had a fabulous summer with their cousin, Christa. She is able to drive, which made trips to the batting cages, swimming, various camps and Grandma's possible. They do hate to see school starting, but all good things must come to an end.

I was looking through some recipes over the weekend and came across several hundred that I have not made in a while.

Raspberry Bars

1 1/2 cups sifted flour

1 cup packed brown sugar

1 teaspoon salt

3/4 cup butter

2 cups oats, uncooked

1 1/2 to 2 cups raspberry jam

1 1/2 cups chopped pecans

Combine flour, brown sugar and salt. Cut in butter until mixture is crumbly. Stir in oats and pecans. Save 1 1/2 cups of mixture for topping. Press remaining mixture into a 9-by-13-inch pan. Spread raspberry jam over crumbs. Sprinkle remaining 1 1/2 cups crumbs over jam. Bake at 375 degrees for 20 to 25 minutes until lightly browned. Remove from oven and cut while just barely warm, but not hot.

Raspberry Preserves Cheeseball

2 cups finely shredded Colby and Monterey Jack cheese

2 cups finely shredded Cheddar cheese

1 bunch green onions, finely chopped

1 cup finely chopped pecans

1/2 cup or more mayonnaise

Line one bowl or two small bowls with plastic wrap. Combine all ingredients and gently stir until mixed together. Press mixture into this bowl; chill. Unmold on a plate and "frost" with raspberry preserves and garnish with fresh raspberries. Serve with crackers.

Maple Roast Pork Tenderloin

1/4 cup Dijon mustard

3 tablespoons maple syrup

1 tablespoon chopped rosemary

1 tablespoon lemon juice

1 tablespoon soy sauce

2 pork tenderloins, about 8 or 9 ounces each

1 tablespoon butter

4 peeled, sliced green apples

2 tablespoons maple syrup

1/2 teaspoon cinnamon

Whisk together the mustard, 3 tablespoons maple syrup, rosemary, lemon juice and soy sauce. Trim the tenderloins of excess fat. Pour the marinade over the tenderloins and let marinade for three hours or overnight. To bake, drain the marinade from the tenderloins and reserve liquid. Place the tenderloins in a roasting pan and season with salt and pepper. Bake at 425 degrees for 30 minutes or until cooked through. Place reserved marinade in a saucepan and bring to a boil and cook for at least three minutes. Reduce heat. Meanwhile heat a large sauté pan over high heat. Melt the butter, then add the apples. Sauté for five minutes then add the maple syrup and cinnamon. Cook for five minutes more. Slice the pork into thick slices and serve the apples and reserved cooked marinade over all.

Honey Sesame Tenderloin

1 pound pork tenderloin

1/2 cup soy sauce

2 cloves garlic, minced

1 teaspoon dry ground ginger

1 tablespoon sesame oil

1/4 cup honey

2 tablespoons brown sugar

4 tablespoons sesame seeds

Combine soy sauce, garlic, ginger and sesame oil. Place tenderloin in a heavy plastic bag; pour soy mixture over to coat. Let marinade two hours in refrigerator. Mix together honey and brown sugar in a shallow plate. Place sesame seeds on a separate plate. Roll pork in honey mixture, coating well; then roll in sesame seeds. Roast in shallow pan at 400 degrees for 20 to 30 minutes, until meat thermometer reaches 160 degrees. Remove from oven and allow meat to rest for 10 minutes. Slice thinly to serve. Makes about 4 servings.

Until next week, 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.