Shopper inspires a variety column

I was recently stopped in the grocery store by a total stranger. She asked me if I was the recipe lady in the newspaper. I am always tempted to say something like, "If you like the column I am her, if not, I don't know who she is." But I told her I was, and she said she does not like it when all of the recipes focus on one theme. She pointed out that if you don't care for that theme, you will not like any of the recipes. She said she likes it much better when there is just a wide variety of recipes. So, in her honor, this week is a broad selection of recipes I pulled from two Illinois Country Living magazine articles.

Slow-Roasted Cherry Tomato Bruschetta

3 pints cherry tomatoes

1 tablespoon extra-virgin olive oil

3 cloves minced garlic

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 cup finely sliced fresh basil

1 tablespoon red wine vinegar

14 slices whole-wheat baguette, toasted

Anchovy fillets, Kalamata olives or sliced fresh basil for garnish

Preheat oven to 325 degrees. Toss tomatoes with oil, garlic, salt and pepper. Place on baking sheet and roast 50 to 55 minutes. Combine roasted tomatoes with basil and vinegar. Top baguette slices with the roasted tomato mixture. Garnish with anchovy fillets, Kalamata olives or sliced fresh basil.

Strawberry Slush Punch

1 cup strawberries, blended

1 (6-ounce) can frozen lemonade concentrate

1 (6-ounce) can frozen orange juice concentrate

2 cups ginger ale

1 package strawberry Kool-Aid

1 1/2 cups sugar

1 1/2 cups water

1 (2-liter) bottle 7 Up

Mix strawberries, lemonade, orange juice, ginger ale, Kool-Aid, sugar and water and freeze, stirring every 45 minutes. Add the 7 Up just before serving.

Chicken Breasts Stuffed with Ricotta and Goat Cheese

Vegetable oil spray

4 (4-ounce) boneless, skinless chicken breast halves, all visible fat discarded

Stuffing:

1 (7-ounce) carton fat-free or reduced fat ricotta cheese

2 ounces soft goat cheese

2 tablespoons fresh parsley or 2 teaspoons dried parsley, crumbled

1 tablespoon fresh chives or chopped green onions, green part only

Sauce:

1 (8-ounce) can no-salt-added tomato sauce

2 teaspoons salt-free Italian herb seasoning

1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried, crumbled

1 medium garlic clove, minced

1/4 to 1/2 teaspoon salt

1/8 teaspoon pepper

Preheat oven to 350 degrees. Lightly spray a 1-quart casserole dish with vegetable oil spray. In a small bowl, stir together the stuffing ingredients. In another small bowl, stir together the sauce ingredients. Put the chicken with the smooth side up between two pieces of plastic wrap. Using a rolling pin, lightly flatten the breasts to a thickness of 1/4 inch, being careful not to tear the meat. Spoon about one quarter of the stuffing down the middle of each breast. Starting with the short end, roll up the breast jelly-roll style. Place the breast in the prepared casserole dish with the seam side down. There is no need to secure with toothpicks. Repeat with the other breasts. Spoon the sauce over the breasts. Bake, covered, for 40 to 45 minutes, or until the chicken is no longer pink in the center.

Chicken and Rice Casserole

1 cup regular rice, uncooked

1 can French onion soup

1 can beef broth

1/8 teaspoon garlic

1 can mushroom pieces

1 stick butter

2 to 4 chicken breasts, seasoned

Combine rice, French onion soup, beef broth, garlic, mushrooms and butter. Mix well. Place seasoned chicken breasts on top of rice. Bake at 350 degrees for 1 hour.

Frankfurter Casserole

1 pound frankfurters, sliced

2 tablespoons butter or margarine

3/4 cup chopped onion

2 1/4 cups (12 ounces) uncooked noodles

1 can condensed tomato or cream of mushroom soup

1 soup can milk

Chopped parsley

Grated cheese

Melt butter. Add sliced frankfurters and onion. Stir frequently while browning, about 5 minutes. Add noodles, soup and milk. Bring to a boil. Cover and simmer 15 minutes. Stir occasionally. Sprinkle with cheese or parsley before serving.

Mary Todd's Pecan Cake

1 cup butter

2 cups sugar

6 eggs, separated

4 cups flour

1 teaspoon baking powder

1 teaspoon baking soda

3/4 pound pecan pieces

1 pound raisins, chopped

1 cup orange juice

1/2 teaspoon nutmeg

Lightly cream butter. Add sugar and continue to cream. Beat egg yolks until frothy and add to the sugar mixture. Combine flour, baking powder and baking soda. Dredge nuts and raisins in 1/4 cup of the flour mixture. Alternately add orange juice and flour mixture. Beat well. Add pecans and raisins. Add nutmeg. Beat egg whites until stiff and fold into batter. Pour into a greased and floured pan, tube, fluted, Turks mold or Bundt pan, or into two smaller round cake pans. Bake according to pan size, but for the larger pan size, bake at 350 degrees for 50 to 60 minutes.

Turtle Bar Cookies

2 cups flour

1 cup brown sugar, firmly packed

1/2 cup butter, softened

1 cup pecan halves

2/3 cup butter

1/2 cup brown sugar

1 (6 ounce) package chocolate chips

Preheat oven to 350 degrees. Combine flour, 1 cup brown sugar and 1/2 cup softened butter. Pat into ungreased 9-by-13-inch pan. Sprinkle with pecan halves. In a saucepan combine 2/3 cup butter and 1/2 cup brown sugar. Cook over medium heat until surface begins to boil, stirring constantly. Pour evenly over the crust. Bake 18 to 20 minutes until caramel layer is bubbly and crust is light golden brown. Remove from oven. Sprinkle chocolate chips over the top and allow them to slightly melt for 2 to 3 minutes, then slightly swirl. Cool completely and cut into squares.

I am out of room for this week and I hope you can add one or two of these recipes to your favorite recipe files. Have a great week, and 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.