NATURAL SETTINGS

More than 12 million people subscribe to Southern Living magazine for a mix of home, garden, travel and food features.

But the food section is not strictly limited to recipes.

The magazine imparts advice on entertaining, food presentation and home decor. These little differences can make a big impression when it comes to entertaining at home.

For example, do you want more people to flock to your table?

Try a birdhouse motif for an afternoon garden luncheon or relaxed patio supper.

Bird houses -- easily available and affordable -- can be found in all shapes and sizes. Just allow your own personality to shine through with your creative choices. And let other ideas take flight as well: birdseed, nests, natural textures and spring flowers.

Southern Living will bring advice on both cooking and entertaining to the Show Me Center April 30 during two cooking school presentations.

About 2,000 tickets for the event have been pre-sold, but organizers hope to attract nearly 5,000. Both 10 a.m. and 7 p.m. shows are two-hours in length.

The cooking school is co-sponsored by the Southeast Missourian, Schnucks and the Cape Girardeau County Area Medical Alliance.

Tickets are $3 and can be purchased at all Southeast Missourian offices, 301 and 430 Broadway in Cape Girardeau and 108 S. Hope in Jackson; the Scott County Signal in Chaffee, The Banner-Press in Marble Hill; Schnucks at 19 S. Kingshighway; and from auxiliary members.

Children 12 and under will be admitted free of charge.

In addition to the cooking school, attendees can visit more than 65 exhibitor booths at the Show Me Center. Kim Mitchell, show organizer, said exhibitors represent a wide range of businesses, including retailers, hospitals, grocers, book stores, home sales, and gardeners.

Those wishing more information about exhibitor booths can contact Mitchell at 335-6611. Ext. 231.

In addition, the Southeast Missourian will publish a recipe keepsake section on Sunday, April 26. It will feature recipes from Southern Living's national sponsors of the cooking shows. In all, the magazine will present 40 of these shows this year.

The medical alliance will award all proceeds from the show to area charities.

All attendees will also receive a gift bag filled with coupons, gifts, gadgets and a Cooking School Cookbook from Southern Living with more than 150 recipes.

But what's a fine table without delicious food?

Anticipation. It's the perfect word to describe the excitement of friends gathering for dinner. Catch a warm welcome at the door, sneak a peek and a whiff of what's to come, and then enjoy the first and best bites of the evening -- appetizers.

Chipped Beef Spread in Puff Pastry

1 (11-ounce) pkg. creamed chipped beef

2 (8-ounce) pkgs. cream cheese, softened

1/4 cup diced green onions

1/8 teaspoon hot sauce

1/2 (17 1/4 ounce) pkg. frozen puff pastry sheets

Thaw creamed chipped beef in microwave at medium (50 percent power) 6 to 7 minutes.

Combine chipped beef and next three ingredients in a large bowl; chill overnight or until firm.

Thaw puff pastry at room temperature 30 minutes.

Preheat oven to 400 degrees F.

Unfold pastry onto a lightly floured surface, and roll into a 14-inch square. Place chipped beef mixture in middle of pastry square, and bring corners of pastry to center, pressing to seal. Place on a baking sheet.

Bake at 400 degrees F for 25 minutes or until golden. Serve with assorted raw vegetables and crackers. Makes 24 servings.

Spinach-and-Artichoke Spread

2 (6-ounce) jars marinated artichoke hearts, drained and chopped

1 (10-ounce) pkg. frozen chopped spinach, thawed and well drained

1 (8-ounce) pkg. cream cheese, softened

1 (3-ounce) pkg. cream cheese, softened

1/2 cup real or light mayonnaise

3 garlic cloves, pressed

2 tablespoons lemon juice

1 cup grated Parmesan cheese

3 tablespoons fine, dry bread crumbs

Combine first eight ingredients, stirring well; spoon into a lightly greased 1 1/2 quart ovenproof dish. Sprinkle with bread crumbs.

Bake at 375 degrees F for 25 minutes or until bubbly. Serve with Melba toast rounds or corn chips. Makes four cups.

Bonus: For Spinach-and-Artichoke Crostini, omit bread crumbs and baking step. Combine first seven ingredients, and stir in 1/2 cup Parmesan cheese; spread mixture onto 2 (16-ounce) baguettes, thinly sliced and sprinkle with remaining 1/2 cup Parmesan cheese. Place on baking sheets, and broil until thoroughly heated. Makes five dozen.

Warm Swiss-Onion Dip

1 small onion, minced

4 green onions, chopped

1 cup mayonnaise

1 cup milk

1 tablespoon coarse-grained Dijon mustard

1/8 teaspoon pepper

3 cups (12 ounces) shredded Swiss cheese

Saute onions in a skillet coated with vegetable cooking spray over medium heat until tender.

Whisk together mayonnaise and next three ingredients, and stir into onions. Gradually stir in Swiss cheese, and cook until melted. Serve in fondue pot or warming dish with toasted French bread cubes or Melba toast rounds. Makes 2 2/3 cups.

Kitchen Express: Substitute 1 cup frozen chopped onion, thawed and well drained, for small onion and 4 green onions.

Cheesy French Bread

1/2 cup real or light mayonnaise

1 (8 ounce) pkg. shredded mozzarella cheese

1 1/2 teaspoons dried parsley flakes

1 to 2 garlic cloves, pressed

1 (16-ounce) loaf unsliced French bread, cut in half horizontally

Combine first 4 ingredients in a large bowl, stirring well.

Spread mayonnaise mixture evenly on cut sides of bread, and place on a baking sheet.

Bake at 350 degrees for 15 to 20 minutes or until lightly browned. Serve immediately. Makes 1 loaf.

Bonus: For Apple-Brie Bread, omit mozzarella cheese, parsley, and garlic. Spread bread with mayonnaise; top with 8 ounces Brie, sliced, and 2 medium apples, sliced. Sprinkle with 2 tablespoons brown sugar and 1/2 cup chopped pecans. Bake as directed.

Mexican Pockets

1 (17 1/4-ounce) pkg. frozen puff pastry sheets

1 pound ground beef

1 small onion, chopped

2 garlic cloves, minced

1 (4.5-ounce) can green chilies, drained

1/2 to 1 teaspoon ground cumin

2 teaspoons Worcestershire sauce

2 cups (8 ounces) 4 cheese Mexican recipe blend shredded cheese

toppings: sour cream, salsa

Thaw pastry sheets at room temperature 30 minutes.

Cook beef, onion, and garlic in a large ovenproof skillet over medium heat 8 to 10 minutes or until beef is no longer pink, stirring until it crumbles; drain well. Stir in chilies, cumin, and Worcestershire sauce; set aside.

Preheat oven to 400 degrees F.

Unfold each pastry sheet on a lightly floured surface, and roll into 16-x-12-inch rectangle. Cut each into 4 rectangles.

Spoon beef mixture evenly onto pastry, and sprinkle with cheese. Brush pastry edges with water. Bring long edges together over filling, pressing to seal. Turn ends under, and press to seal. Place on an ungreased baking sheet.

Bake at 400 degrees F for 20 to 25 minutes or until golden. Serve with desired toppings. Makes 8 servings.

Baked Potato Salad

7 medium-sized red potatoes (about 3 pounds)

2 cups (8 ounces) light fancy shredded mild cheddar cheese

1 (8-ounce) bottle fat-free Ranch-style dressing

1 tablespoon prepared mustard

6 green onions, chopped

1 medium-size red bell pepper, chopped

2 turkey bacon slices, cooked and crumbled

Coat potatoes with vegetable cooking spray, if desired, and pierce several times with a fork.

Bake at 400 degrees for 45 minutes or until tender. Cool and cut into 1-inch cubes

Combine 1 1/2 cups cheese, dressing, and next three ingredients in a large bowl, add potato, tossing gently. Sprinkle with bacon and remaining 1/2 cup cheese. Makes 8 to 10 servings.

Sweet and Sour Chicken

1 (10 3/4-ounce) can condensed tomato soup, undiluted

1 (8-ounce) can pineapple chunks, undrained

1/4 cup honey

1/4 cup lemon juice

1/4 teaspoon paprika

1/2 teaspoon dry mustard

4 skinned and boned chicken breast halves, cut into strips

1 (14 1/4 ounces) can sliced carrots, drained

1 medium-size green bell pepper, cut into strips

Hot cooked rice

Cook first six ingredients in a large skillet over medium heat until thoroughly heated. Add chicken, carrots, and bell pepper; cook, stirring occasionally, eight minutes or until chicken is done and carrots are tender. Serve over rice. Makes four servings.

Cinnamon-Apple dumplings

1 (12-ounce) pkg. escalloped apples

1/4 cup butter or margarine

1/4 cup granulated sugar

1/4 cup water

1 (8-ounce) pkg. refrigerated crescent rolls

1/4 cup firmly packed light brown sugar

2 tablespoons all-purpose flour

1/4 teaspoon ground cinnamon

1/2 cup chopped pecans, toasted

Thaw escalloped apples in microwave at medium (50 percent power) 6 to 7 minutes; set aside.

Melt butter in an 11-x-7-inch baking dish; set aside.

Dissolve granulated sugar in 1/4 cup water in a small saucepan over medium heat; set aside.

Roll crescent roll dough into a 10-x-14-inch rectangle. Spread with apples.

Combine brown sugar and next three ingredients. Sprinkle over apples. Roll dough up, jelly roll fashion, sealing seam; cut into 16 (3/4-inch-thick) slices, and place in prepared baking dish. Pour sugar syrup carefully over dumplings.

Bake at 350 degrees F for 30 to 35 minutes. Makes eight servings.

White Bean Chili

1 oven bag (large size -- 14-x-20-inch)

3 tablespoons all-purpose flour

2 (15-ounce) cans cannellini beans or navy beans, undrained

1 (14 1/2 ounces) can chicken broth

1 medium onion, diced

1 pound skinned and boned chicken breast halves, chopped

2 (4.5-ounce) cans chopped green chilies

2 teaspoons ground cumin

Hot sauce

Preheat oven to 350 degrees F.

Place oven bag in a 13-x-9-inch baking dish. Add flour to oven bag; twist end of bag, and shake.

Add 1 can beans to oven bag, and squeeze to mash. Add remaining beans, broth, and next four ingredients to oven bag; squeeze bag to blend ingredients. Arrange ingredients in an even layer.

Close bag with nylon tie; cut 6 (1/2-inch) slits in top of bag.

Bake at 350 degrees F for 40 to 45 minutes or until chicken is done. Serve with hot sauce. Makes nine cups.

Sweet and Hot Onion Rings

3 cups buttermilk biscuit and baking mix

1 tablespoon ground red pepper

1 (14-ounce) can Eagle Brand original sweetened condensed milk

1/2 cup club soda

vegetable oil

2 large yellow onions, cut into 1/4-inch slices and separated into rings

Combine baking mix and red pepper in a medium bowl; stir in condensed milk and club soda.

Pour oil to depth of 3 inches into a Dutch oven; heat to 375 degrees F.

Dip onion rings into batter, coating well; fry, a few at a time, in hot oil until golden brown. Drain on paper towels. Makes six servings.

The fine line: club soda vs. tap water. The effervescence of club soda activates the leavening agents in the biscuit and baking mix for a puffed coating.

Ginger-Sesame Chicken

4 skinned and boned chicken breast halves, cut into strips

2 tablespoons dark sesame oil, divided

8 green onions, sliced and divided

1 red bell pepper, chopped

1 (14 1/2 ounces) can chicken broth

1/2 cup teriyaki marinade and sauce

1/2 teaspoon ground ginger

2 cups uncooked Minute original rice

1 teaspoon sesame seeds, toasted

Saute chicken in 1 tablespoon hot oil in a large skillet until browned. Remove from skillet.

Add remaining tablespoon oil, three-fourths of green onions, and red bell pepper to skillet; saute 1 minute. Stir in broth, teriyaki marinade, and ginger. Bring to a boil. Stir in rice and chicken. Cover, remove from heat, and let stand five minutes.

Sprinkle with toasted sesame seeds and remaining green onions. Makes four servings.