Soup recipes answer requests from readers

smcclanahan

It simply did not seem possible that our Lexie walked in the doors of school to begin kindergarten yesterday. It seems like only a short time ago she was learning to walk and talk, and now she's in school. After she turned 5 years old, it was like this little girl unfolded with a whole new sense of responsibility. She learned to tie her shoes, brush her teeth without being asked and washes her hair all by herself now. Over the summer, she has really changed.

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A couple of weeks ago, Karen Hendrickson of Cape Girardeau requested a recipe for salmon chowder. I have had a few recipes mailed in, and one woman even called my house to share her recipe, but her telephone message accidentally got cleared from our machine, so whoever you were, please call me back. From the Cape Girardeau "Recipe Queen" there are two different salmon chowders and one lobster chowder that could be altered to use salmon.

Easy Salmon Chowder

1 (7-ounce) can salmon, drained

1 cup frozen corn kernels, thawed

1 (14 1/2-ounce) can Italian-style stewed tomatoes

1 (8-ounce) jar bottled clam juice

1/4 cup long grain rice

Salt and pepper, to taste

Green onion, thinly sliced

Combine salmon, corn, tomatoes, clam juice and rice. Cover and simmer for 20 minutes until rice is tender; season with salt and pepper and garnish with green onions.

Chilled Cucumber and Salmon Soup

2 teaspoons olive oil

3/4-pound salmon fillet

Salt and pepper

2 cucumbers, peeled

1 cup diced onion

1 cup clam juice

1/2 cup water

1 cup nonfat plain yogurt

2 tablespoons snipped fresh dill or 2 teaspoons dried dill

2 green onions, sliced

2 crusty rolls

Sauté salmon in oil 3 minutes or more on each side. Sprinkle with salt and pepper. Cut into 2-inch slices. Cover and refrigerate. Cut 6 slices of cucumber and set aside. Cut remaining cucumbers in half, lengthwise and remove seeds and add to saucepan. Add onion, clam juice and water. Bring to a simmer; cover, cook about 5 minutes. Place in blender or food processor.

Add yogurt and dill. Process until smooth. Refrigerate until cold. Divide salmon into 2 bowls. Pour soup over salmon. Add cucumber slices and sprinkle with green onions. Serve with crusty rolls.

Lobster Chowder

2 (1 1/4- to 1 1/2-pound) lobsters, cooked

1 carrot, peeled and coarsely sliced

1 stalk celery, rinsed and coarsely chopped

1 medium Spanish onion, peeled and coarsely chopped

1 bouquet garni, made with tarragon and parsley stems, a sprig of thyme, bay leaf, and scallion greens

2 quarts good clear fish stock

3 tablespoons unsalted butter

2 bunches scallions, cleaned, trimmed and sliced on the bias, very thin

6 medium red potatoes, peeled and cut into 1/2-inch dice

2 cups whole kernel corn

1 tablespoon tarragon leaves, minced

2 tablespoons parsley, minced

Salt and pepper, to taste

Crack the lobster shells, remove the tail and claw meat, cut into 1/2-inch diced pieces; set aside. Cut up the lobster body, and add to the fish stock along with the tail and claw shells, vegetables, and bouquet garni. Simmer for 30 minutes, then strain and set aside. Saute the scallions in the butter for several minutes. Add the stock and potatoes, season with salt and pepper, and simmer until the potatoes are tender. Add the corn and herbs, and adjust seasoning.

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Mrs. M of Cape Girardeau shared several recipes and this week I will include the last few from her.

Sauerkraut Salad

2 cups sauerkraut, drained

1/2 cup finely chopped onion

1/2 cup finely chopped celery

1 cup finely chopped green pepper

1/2 cup sugar

Drain sauerkraut thoroughly. Mix with other ingredients. Refrigerate overnight or several hours before serving.

For a finer texture, you may wish to use chopped sauerkraut in your recipe preparation.

Lemon Cake

1 box lemon cake mix

1 (3-ounce) box lemon gelatin, dissolved in 1 cup boiling water; cool

Mix cake according to package directions, using the dissolved gelatin in place of the water. Bake according to package directions. Frost with your favorite frosting.

Popcorn Balls

1 cup corn syrup

1/2 cup sugar

1 teaspoon cream of tartar

1 tablespoon butter or margarine

1/4 teaspoon baking soda

4 quarts popped corn

Boil together the syrup, sugar and cream of tartar to hard ball stage, 265 degrees. Add butter and baking soda. Pour over freshly popped corn. Shape into balls. Makes about 15 to 20 balls.

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Helen Hunt of Cape Girardeau was so good to share so many of her favorite recipes with us. This week we have a few I'm sure you will enjoy.

Salsa

3 tomatoes, peeled and chopped

2 tablespoons fresh cilantro

1 small onion

1 jalapeno

1 clove garlic

1 teaspoon sugar

2 tablespoons fresh lemon juice

Combine all ingredients and refrigerate until ready to serve.

Breakfast Casserole

1 (2-pound) package hash brown potatoes, thawed

1/2 teaspoon salt

1/2 pound spicy sausage

1 small onion, chopped

1/2 pound shredded Swiss cheese

5 eggs

1 (13-ounce) can evaporated milk

1/4 teaspoon black pepper

1/4 teaspoon nutmeg

Spray or grease a 9-by-13-inch baking pan. Press potatoes in the bottom and on sides of pan. Sprinkle with salt and then brown in the oven. In a medium skillet cook sausage and onion until tender and browned. Drain well. Spread over potato crust. Sprinkle with cheese. Beat remaining ingredients together and pour into crust. Bake at 425 degrees for 20 to 25 minutes. If using glass dish, bake at 400 degrees until done.

Chocolate Trifle

1 large package Duncan Hines brownie mix

1 (6-ounce) package instant vanilla pudding

Whole milk, according to directions to prepare the pudding mix

4 Heath candy bars, crushed

1 pint cream, whipped

Follow the directions on the box for preparation and baking of the brownies.

Allow to cool. Using the whole milk, prepare the pudding as directed. Layer the brownie, pudding, whipped cream and candy bar in a trifle bowl, or similar type bowl. Top with cream and garnish with additional candy bar.

Scalloped Corn

2 eggs, beaten

1 cup sour cream

1/2 cup melted margarine

1 can creamed corn

1 can whole kernel corn, drained

1 package Jiffy corn bread mix

Mix the beaten eggs with the sour cream. Add the margarine. Stir in the two types of corn and the corn bread mix. Bake in a greased pan at 350 degrees for 45 minutes.

There are no recipe requests this week, but still try to send in your favorite recipes to share with other readers.

There are millions of children who have started school, some which you know. I hope you take time to remember these children and pray for their safety from harm and for them to make good choices in choosing their friends.

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.