Tasty dishes for your special events

This Saturday, Brandy Bridges and Jimmy Storck will tie the knot. I have had the pleasure of watching Brandy grow up and now have become acquainted with Jimmy, and I know they are a perfect match.

With every upcoming wedding, there are always bridal showers to attend and there is good food served to the attending guests. Last week I attended such a party and the food was good. I thought it would be fun to pass those recipes on to you, possibly to use at your next shower or get-together.

Capetown Chicken Salad

4 boneless chicken breasts, cooked and cut into small pieces

1 cup raisins

1 cup slivered almonds

1 cup carrots, chopped in food processor

2 ribs celery, cut in small pieces

1 medium onion, chopped fine

1 cup sour cream

1 cup real mayonnaise

Salt and pepper, to taste

Combine all ingredients and chill until ready to serve. Serve on a bed of lettuce or on a croissant.

Crab Brunch Casserole

1 (6- to 8-ounce) package frozen crab, imitation is fine

2 tablespoons butter or margarine

1/2 cup chopped celery

1/2 cup chopped mushrooms

3 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

1 1/2 cups milk

1 cup grated Cheddar cheese

2 1/2 cups cooked rice

1/2 cup toasted slivered almonds

1/4 cup buttered bread crumbs

Slice or dice crab. Saute celery and mushrooms in butter. Blend in flour, salt and pepper. Add milk. Cook until thickened. Add cheese, stir until melted. Mix with crab, rice and almonds. Put in greased 9-by-9-inch baking dish. Top with crumbs. Bake at 350 degrees for 35 to 40 minutes.

This recipe can be doubled and use a 9-by-13-inch baking dish. It can be made the night before and refrigerated. Set out about 30 minutes before baking and add a few extra minutes to the baking time.

Of course along with these entrZe dishes there was a fabulous frozen fruit side dish and a variety of flavored muffins. It was a wonderful way to celebrate the union of two special people.

I received several recipes from a friend over the last week, and I would like for you to be able to try a few of them. Here are some new recipes to you from a reader in a Jackson.

Peanut-Caramel Candy Bars

These creamy, crunchy caramel-filled candy bars can be made up to a week in advance.

Makes 32 candy bars

1 (14-ounce) package vanilla caramels

3 tablespoons butter

2 tablespoons milk

1 cup chopped peanuts

1 and 1/2 pounds dipping chocolate or confectioner's coating

Line an 8-by-8-by-2-inch baking pan with foil, extending foil over edges of pan. Butter the foil; set pan aside. In a heavy 1-1/2-quart saucepan combine vanilla caramels, the 3 tablespoons butter and milk. Cook over low heat, stirring occasionally, until caramels are melted. Stir in the chopped peanuts. Pour mixture into prepared pan. Chill about 1 hour or until firm. When firm, use the foil to lift candy out of the pan; cut candy into 2-by-1-inch rectangles. Melt the dipping chocolate or confectioner's coating. Carefully dip the rectangles, one at a time, into the melted chocolate. Let excess chocolate drip off rectangles. Place the dipped rectangles on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place. Makes 32 candy bars.

Make-ahead tip: Up to one week ahead prepare candy bars. Store in the refrigerator in a tightly covered container.

Coconut-Almond Candy Bars

Makes 25 candy bars

3-1/2 cups sifted powdered sugar

1 (3-ounce) package cream cheese, softened

1 teaspoon vanilla

1-1/2 cups coconut

50 blanched whole almonds (about 1/3 cup)

1-1/2 pounds dipping chocolate or confectioner's coating

Butter a 12-by-9-inch piece of foil; set foil aside. In a small bowl combine powdered sugar, softened cream cheese, and vanilla. Stir in the coconut. Turn coconut mixture onto the buttered foil. Pat coconut mixture into a 10-by 5-inch rectangle. Cut the mixture into 2-by 1-inch rectangles. Press 2 blanched whole almonds into the top of each rectangle. Melt the dipping chocolate or confectioner's coating. Carefully dip the rectangles, one at a time, into the melted chocolate. Let excess chocolate drip off rectangles. Place the dipped rectangles on a baking sheet lined with waxed paper until dry. Store tightly covered in a cool, dry place. Makes 25 candy bars.

Make-Ahead Tip: Up to 1 week ahead prepare candy bars. Store in the refrigerator in a tightly covered container.

Beef & Broccoli Stir-Fry

This recipe is a flavorful beef stir-fry is spooned into flaky pastry shells.

1 package Pepperidge Farm Frozen Puff Pastry Shells

1 pound boneless beef sirloin or top round steak , 3/4-inch thick

2 tablespoons cornstarch

1 3/4 cups beef broth

1 tablespoons soy sauce

2 tablespoons. vegetable oil

4 cups broccoli flowerets

2 green onions , sliced

Bake pastry shells according to package directions. Slice beef into very thin strips. Mix cornstarch, broth and soy. Heat 1 tablespoon oil in skillet. Add beef and stir-fry until browned. Remove beef. Add remaining oil. Add broccoli and onions and stir-fry until tender-crisp. Add cornstarch mixture. Cook and stir until mixture boils and thickens. Return beef to skillet and heat through. Serve in pastry shells.

Tip: To make slicing easier, freeze beef 1 hour. Swanson Kitchen Tip: This recipe is also great using lower sodium or certified organic beef broth in place of the regular beef broth.

I hope you had a great entry into the new year and will find this year will be filled with all of the good things you love and enjoy.

I am all 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.