When shared, even an old recipe is new

By Susan McClanahan

Over the past couple of weeks, I have been given a few new recipes to try. I didn't have room to pass along all of them today, so I will save the others for another day.

I really enjoy getting mail from readers who send recipes in to share with other readers. I find it interesting as to what people enjoy and are willing to share.

We are closing out February with a few entree recipes and a vintage coffee-cake recipe from 1953. I hope you have a chance to enjoy one or more of these recipes.

Shrimp and Bacon Mac and Cheese

• 2 1/2 teaspoons salt, divided
• 1 pound dry shell-shaped pasta
• 5 tablespoons unsalted butter, divided
• 1 cup medium cheddar cheese, shredded
• 1 cup extra sharp white cheddar cheese, shredded
• 1 cup Monterey Jack cheese, shredded
• 2 teaspoons fresh garlic, peeled and minced
• 4 tablespoons all purpose flour
• 2 cups whole milk
• 2 cups heavy cream
• 1/2 teaspoon black pepper
• 1 cup Gruyere cheese, grated
• 1/2 cup bacon, cooked and chopped
• 1 jalapeño pepper, chopped
• 8 ounces jumbo shrimp, shelled, de-veined and chopped
• 1/2 cup fresh bread crumbs
• 1/2 cup Parmesan cheese, grated

Preheat oven to 350 degrees. Fill a large pot with water and bring to a boil over high heat; add 1 teaspoon salt and the dry pasta. Return to a boil and cook 6 to 8 minutes, or until al dente. Drain in a colander, return pasta to the pot and stir in 1 tablespoon unsalted butter. Toss in the medium cheddar, Monterey Jack and sharp cheddar cheeses, and set aside.

To make a sauce, add 4 tablespoons butter and garlic to a 2-quart saucepan and heat over medium heat, 1 to 2 minutes, or until butter is melted and garlic is softened. Add flour and stir continuously, using a whisk, to combine. Continue to cook over a medium heat and gradually whisk in the milk and cream. Stir continuously to prevent scorching; cook 6 to 8 minutes, or until starting to thicken. Remove from heat, and stir in 1 1/2 teaspoons salt, black pepper and Gruyere cheese.

Pour sauce over the pasta, add the bacon, jalapeño and shrimp and stir until well combined. Pour the pasta mixture into the dish.

Toss breadcrumbs together with Parmesan cheese and sprinkle over pasta. Bake in pre-heated oven until top is golden, about 30 minutes.

Turkey Chili with Beans

For the seasonings:

• 1/2 teaspoon ground sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried oregano
• 2 to 5 tablespoons chili powder, to taste
• 2 teaspoons cumin

For the chili:

• 1 tablespoon cooking oil
• 1 1/2 cups chopped onion
• 1 cup chopped sweet bell pepper
• 1 tablespoon minced garlic
• 1 1/2 pounds ground turkey (mixed 85/15 recommended)
• 1 can (14.5 ounces) stewed tomatoes
• 1 can (10 ounces) diced tomatoes with green chilies
• 2 cans (15 ounces each) beans, rinsed and well drained (Use two cans of your favorite beans -- Great Northern, cannellini, navy, pinto, kidney, black or any combination of two)
• 1 can white chili beans, undrained
• 1 cup whole kernel corn, optional
• 1 can (4 ounces) green chilies
• 1/4 cup chopped pickled jalapeno
• 1 cup chicken broth or stock
• 1 teaspoon kosher salt, or to taste
• 1/4 teaspoon freshly cracked black pepper
• 1/4 teaspoon red pepper flakes, optional
• Sliced green onion, to garnish, optional
• Optional garnishes such as shredded cheese, raw onion, chopped fresh tomato, crushed tortilla chips and/or sour cream

Mix together chili seasonings; set aside. Heat oil in a soup pot over medium high heat and saute onion and bell pepper until tender. Add garlic and cook another minute. Add turkey and cook, breaking up into chunks, until lightly browned; do not drain. Add garlic and seasonings and cook another minute.

Add tomatoes, beans, corn, green chilies, jalapeño and chicken broth. Bring mixture to a boil, reduce heat to a low simmer and let cook uncovered for 20 minutes, stirring occasionally, or until it reaches desired consistency. Taste and adjust seasonings as needed. To serve, sprinkle with sliced green onion and top with optional garnishes, as desired.

Cook's Notes: If using raw jalapeño instead of pickled, cook with the onions and peppers.

Lemon Rosemary Chicken

• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 teaspoons canola oil
• 1 shallot, finely chopped
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
• 1/2 cup reduced-sodium chicken broth
• 2 teaspoons grated lemon peel
• 4 1/2 teaspoons lemon juice
• 1/4 cup cold butter

Preheat oven to 400 degrees. Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-inch baking pan; reserve drippings. Bake chicken, uncovered, 8 to 10 minutes or until a thermometer reads 165 degrees.

Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon peel and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken. Yield: 4 servings.

1953 German Streusel Coffee Cake

This is an old recipe but still simply delightful today. The streusel topping is good, and some people double the topping and pile it on for double the streusel pleasure.

• 2 cups sifted flour
• 2 cups brown sugar, packed firm
• 2/3 cup butter, room temp
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 2 whole eggs, well beaten
• 1 cup buttermilk
• 1/2 teaspoon cinnamon

Rub together with a wooden spoon the flour, sugar, butter and salt. Then remove 3/4 cup to separate bowl to be used for the crumb topping. Add 1/2 teaspoon cinnamon to the crumb topping.

To the rest of the original mixture add the spices, baking powder and soda. Beat two eggs well and mix with the buttermilk. Add the milk and eggs to the dry ingredients and mix well. Pour into the cake pan. Then sprinkle the streusel mixture evenly on the top of the cake.

Bake for a total of 20 minutes in the following manner: 400 degrees for 5 minutes, then 350 degrees for 15 minutes.

Have a great week and, until next time, happy cooking.