SOUTHERN LIVING COOKS UP TASTY IDEAS

For decades, Southern Living magazine has shared its tasty recipes and succinct advice on entertaining, home and travel with millions of women and men.

Southern Living specialists will step beyond the pages of the magazine into the Show Me Center April 30 to bring these ideas to life.

Tickets are $3 and available for two shows: 10 a.m. and 7 p.m. Each show is two hours in length.

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

All who attend the Cooking School will receive a bag of coupons, gifts, gadgets and a Southern Living Cookbook with more than 150 recipes. Meals from the cookbook will be prepared on stage during the shows.

What kind of recipes are featured in the cookbook? A little bit of everything -- from appetizers to salads, main dishes to desserts.

Below are a few of the recipes featured in last year's Southern Living cookbook, including Backyard Barbecue, Spinach-and-Artichoke Spread with assorted crackers, Maple Barbecued Pork Ribs, Tex-Mex Potato Salad with Roast Corn, Sliced tomatoes, baked beans, Big Bowl Brownies and Peach Ice Cream.

Maple Barbecued Pork Ribs

Charcoal: Indirect

Gas: Indirect/Medium heat

1 cup maple syrup

1 cup ketchup

1 cup finely chopped onion

1/4 cup firmed packed light brown sugar

1/4 cup apple cider vinegar

1/2 cup water

2 tablespoons olive oil

2 tablespoons Worcestershire sauce

4 garlic cloves, pressed

1/2 teaspoon salt

1/2 teaspoon hot sauce

3 pounds country-style pork ribs

1 to 1 1/2 tablespoons lemon pepper

Bring first 11 ingredients to a boil in a saucepan; reduce heat, and simmer 20 minutes. Cool.

Remove 1 cup maple sauce for serving with barbecued pork ribs; set aside.

Rub ribs evenly with lemon pepper, and place on cooking grate.

Grill in a charcoal kettle or gas barbecue, covered with grill lid, over medium heat (300 degrees to 350 degrees) 25 to 30 minutes on each side. Brush 1 side with maple sauce, and cook 10 to 15 more minutes. Serve with reserved sauce. Makes 4 to 6 servings.

Spinach-and-Artichoke Spread

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

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

1 (8-ounce) package cream cheese, softened

1 (3-ounce) package 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 overproof dish. Sprinkle with bread crumbs.

Bake at 375 degrees for 25 minutes or until bubbly. Serve with Melba toast rounds or corn chips. Makes 4 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 cup Parmesan cheese. Place on baking sheets, and broil until thoroughly heated. Makes 5 dozen.

Tex-Mex Potato Salad with Roasted Corn

3 pounds red potatoes

1 (13 1/4-ounce) can golden sweet whole kernel corn, drained

1/2 teaspoon chili powder

1 cup real or light mayonnaise or low fat mayonnaise dressing

2 teaspoons chili powder

1 teaspoon salt

1/2 teaspoon pepper

juice of one lime

1 (12-ounce) jar roasted red bell pepper, drained and chopped

2 (2.25-ounce) cans sliced ripe olives

6 to 8 green onions, thinly sliced

12 cup chopped fresh cilantro or parsley

Boil potatoes in salted water to cover 30 minutes or until tender. Drain, cool slightly; and cut into cubes. Set aside.

Prepare roasted corn (see Cooking School) using corn and 1/2 teaspoon chili powder.

Combine mayonnaise and next four ingredients in a large bowl. Stir in potato, chopped bell pepper, and next three ingredients. Cover and chill. Sprinkle with roasted corn before serving. Makes 5 1/2 cups.

Cooking school: Add a delicious crunch to your salad with roasted corn. Spread whole kernel corn in a 15x10-inch jellyroll pan coated with vegetable cooking spray; coat corn with cooking spray, and sprinkle evenly with 1/2 teaspoon chili powder. Bake at 400 degrees for 15 minutes or until slightly charred, stirring occasionally.

Big Bowl Brownie Mix

4 cups all-purpose flour

1 1/2 tablespoons baking powder

1 tablespoon salt

5 cups granulated sugar

2 cups cocoa

2 cups shortening

Combine first five ingredients in a large bowl. Cut in shortening with a pastry blender until mixture is crumbly. Store in an airtight container up to 6 weeks. Makes 12 cups.

Big Bowl Brownies

3 cups Big Bowl Brownie Mix

3 large eggs

2 teaspoons vanilla extract

2 cups (12 ounces) semisweet chocolate morsels

1/2 cup chopped pecans or walnuts

1/4 cup water

Combine all ingredients; spoon into a greased 9-inch square pan.

Bake at 350 degrees for 35 minutes. Cool and cut into squares. Makes 16 ounces.

Bonus: For Milk Chocolate Brownies, substitute 1 (11.5-ounce) package milk chocolate morsels for semisweet chocolate morsels; omit pecans.

For Candy Bar Brownies, substitute 2 (7-ounce) chocolate-coated caramel-peanut nougat bars, chopped, for semisweet chocolate morsels and pecans.

For Peanut Butter Brownies, substitute 12 peanut butter cup candies, chopped, for semisweet morsels, omit pecans.

For Mint Brownies, substitute 1 (4.6-ounce) package thin chocolate-mint candies for semisweet chocolate morsels, omit pecans.

For Peppermint-Topped Brownies, prepare Big Bowl Brownies; arrange 1 (5.3-ounce) packaged chocolate-coated peppermint patties on top of warm brownies, and spread when slightly melted.

Peach Ice Cream

2 (16-ounce) packages frozen sliced peaches, thawed

2 1/2 cups granulated sugar, divided

3 large eggs

2 tablespoons all-purpose flour

1/2 teaspoon salt

4 cups milk

2 cups whipping cream

1 tablespoon vanilla extract

1/2 teaspoon almond extract

Process peach slices and 1 cup sugar in a blender or food processor until smooth, stopping once to scrape down sides; set mixtures aside.

Whisk eggs until frothy. Combine remaining 1 1/2 cups sugar, flour, and salt. Gradually whisk into eggs. Whisk in milk until smooth. Pour mixture into a large saucepan.

Cook over low heat 15 minutes or until mixture thickens and coats a metal spoon. Remove from heat, and place saucepan in cold water, stirring occasionally, until cool. Stir in peach mixture, whipping cream, and extracts.

Pour peach mixture into the freezer container of a 1-gallon electric ice cream freezer. Freeze according to manufacturer's instructions. Pack freezer with additional ice and rock salt; let stand 1 hour before serving. Makes 2 1/2 quarts.

Slushy Strawberry Punch

A garnish will rest on top of this slushy drink. To serve smaller amounts, divide mixture into 2 (1-gallon) heavy-duty zip-top plastic bags; freeze. Remove 1 bag from freezer 30 minutes before serving. Place in a punch bowl; add 1/2 bottle lemon-lime soft drink.

2 cups granulated sugar

6 cups water

3 cups orange juice

3 cups unsweetened pineapple juice

1/4 cup lemon juice

2 (10-ounce) packages frozen strawberries with juice, thawed

1 (64-ounce) bottle lemon-lime soft drink

Garnish: strawberries

Cook sugar and 2 cups water in a Dutch oven over medium-high head, stirring constantly, until sugar dissolves, stir in remaining 4 cups water, orange juice, and next three ingredients. Pour mixture into a large plastic container, and freeze until firm.

Remove freezer 1 hour before serving. Place in a large punch bowl and break into chunks. Add soft drink and stir until slushy. Garnish, if desired. Makes about 6 quarts.

Cajun Shrimp Fettuccine

1/4 cup butter or margarine

1 medium-size red bell pepper, chopped

1 small onion, chopped

2 celery stalks, chopped

1/3 cup all-purpose flour

2 cups milk

1 tablespoon Cajun seasoning

1/4 teaspoon dried thyme

1 teaspoon hot sauce

1 1/2 cups (6 ounces) 4 cheese country casserole recipe blend shredded cheese

1 pound frozen peeled, cooked shrimp, thawed

12 ounces fettuccine, cooked

Garnish: Dried parsley flakes

Melt butter in a large skillet over medium-high heat. Add bell pepper, onion, and celery, saute until tender. Stir in flour, and cook, stirring constantly, 3 minutes. Reduce heat to medium. Stir in milk, 1/2 cup at a time. Stir in Cajun seasoning, thyme, and hot sauce. Gradually add cheese, stirring until blended. Add shrimp, and cook 5 minutes or until thoroughly heated. Serve immediately over hot pasta. Garnish, if desired. Makes 6 servings.

Bonus: For Cajun Crawfish Fettuccine, substitute 1 pound frozen peeled crawfish tails, thawed, for shrimp.

Shrimp Po' Boys

1 1/2 pounds unpeeled, medium-size fresh shrimp

1/4 cup real or light mayonnaise

1/4 cup lemon juice

1/4 teaspoon salt

1/4 teaspoon hot sauce

vegetable oil

1 cup all-purpose flour

Zesty Sauce

4 (6-inch) French bread rolls, split and toasted

lettuce leaves

Peel shrimp, and devein, if desired.

Combine mayonnaise and next three ingredients in a large shallow dish; add shrimp, stirring to coat.

Pour oil to depth of 2 inches into a large Dutch oven; heat to 375 degrees. Dredge shrimp in flour, and fry, a few at a time, until golden. Drain on paper towels.

Spread 1/4 cup Zesty Sauce evenly on cut sides of rolls. Arrange lettuce on bottom halves of rolls; top with shrimp and remaining roll halves. Serve with remaining Zesty Sauce. Makes 4 servings.

Zesty Sauce

1 cup real or light mayonnaise or low-fat mayonnaise dressing

2 tablespoons lemon juice

1 tablespoon Creole or Dijon mustard

1 tablespoon sweet pickle relish

1 teaspoon dried parsley flakes

1/2 to 1 teaspoon dried tarrogon

1/4 teaspoon hot sauce

Combine all ingredients. Cover and chill. Makes 1 1/4 cups.

Catfish Cakes with Corn Relish

1 1/2 pounds farm-raised catfish fillets

1 (14 3/4-ounce) can golden sweet cream style corn

2 1/2 cups Italian-seasoned bread crumbs, divided

1/4 cup minced green onions

1/2 teaspoon seafood seasoning

2 tablespoons vegetable oil

Corn Relish

Garnishes: green onions, lime wedges

Arrange catfish in a lightly greased 13x9-inch baking dish.

Bake, covered, at 400 degrees for 15 minutes or until fish flakes easily with a fork. Drain and flake.

Combine corn, 2 cups bread crumbs, green onions, and seasoning; stir in fish. Shape into 10 (3-inch) patties.

Chill 30 minutes. Dredge patties in remaining 1/2 cup bread crumbs.

Brown patties in hot oil in non stick skillet 2 minutes on each side or until golden. Serve with Corn Relish. Garnish, if desired. Makes 5 servings.

Corn Relish:

1 (15 1/4 ounce) can whole kernel gold & white corn, drained

1 (14 1/2-ounce) can diced tomatoes with green peppers and onions

2 small jalapeno peppers, seeded and minced

2 tablespoons lime juice

1/4 cup minced fresh cilantro

Stir together all ingredients. Makes 3 cups.

Cinnamon-nut Palmiers

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

1/4 cup granulated sugar, divided

1 large egg

1 tablespoon water

1/2 teaspoon ground cinnamon

1/3 cup finely chopped pecans or walnuts

Thaw pastry at room temperature for 30 minutes. Preheat oven to 400 degrees.

Unfold puff pastry sheets on a surface sprinkled with 2 tablespoons sugar, roll each sheet into a 16x12-inch rectangle.

Combine egg and water; brush pastry sheets with mixture.

Combine remaining 2 tablespoons sugar, cinnamon, and pecans, sprinkle over pastry. Beginning at shorter sides, roll pastry up tightly, jellyroll fashion, to meet in center. Brush with egg mixture. Cut each roll into 1/2-inch slices; place 2 inches apart on lightly greased baking sheets.

Bake at 400 degrees for 10 minutes or until golden. Makes about 5 dozen.

Cooking School tickets are on sale 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.

Southern Living is the largest regional magazine of its kind with a circulation of more than 12 million. The notion started as a column in the Progressive Farmer magazine, and grew into its own publication in 1965.

For more information about the show, persons can contact Mitchell at 335-6611, Ext. 231.