Get out your recipe file and look up chicken recipes for the exciting Midwest Food and Poultry Recipe Contest.

Judging will be at 2 p.m. Sept. 8 at the SEMO District Fair for chicken appetizers and main dishes all made with fresh or frozen chicken. I have been asked to be one of the three judges, so I would like all the friends of Recipe Swap to make a great showing, and after all, the first prize is $100 to the winner. There will be three prizes awarded; first prize is $100, second prize is $50 and third prize id $25.

All of the official rules, which are very simple and easy, are available in the fair handbook, at the fair office, or you can contact me. This is the first time for the poultry contest, so I hope we have a great number of entries. You will hear more about this from me next week.

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One of our employees at the Senior Center recently ate at the Family Inn restaurant in Ozora, Mo., and was so pleased with the German Lasagna that he was served. I called the restaurant and they shared the recipe with me to be added to our menu at the Center. I will pass on the recipe to you for your enjoyment if you can't make it to the restaurant or to the Senior Center.

German Lasagna

3/4 cup butter or margarine

3/4 cup all-purpose flour

1 tablespoon beef bouillon granules

2 teaspoons onion salt

2 teaspoons pepper, divided

1/2 teaspoon white pepper

2 1/4 cups milk

1 can (14 1/2 ounces) chicken broth

1 pound smoked Kielbasa or polish sausage, chopped

2 eggs

1 carton (12 ounces) small-curd cottage cheese

9 lasagna noodles, cooked and drained

1 jar (16 ounces) sauerkraut, rinsed and squeezed dry

2 cups (8 ounces) shredded Monterey Jack cheese, divided

In a saucepan, melt butter. Stir in flour, bouillon, onion salt, 1 teaspoon pepper and white pepper until smooth. Gradually stir in milk and broth.

Bring to a boil; cook and stir for 2 minutes or until thickened. Add sausage; heat through.

Combine eggs, cottage cheese and remaining pepper. Spread 1 cup sausage mixture in a greased 9-by-13-inch-baking dish. Layer with three noodles, a third of the sausage mixture, half of the cottage cheese mixture and sauerkraut and 3/4 cup Monterey Jack cheese. Repeat layers. Top with the remaining noodles and sausage mixture (dish will be full).

Cover and bake at 350 degrees for 50 to 60 minutes or until bubbly. Sprinkle with remaining Monterey Jack cheese. Bake 5 minutes longer or until cheese is melted. Let stand 15 minutes before cutting.

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Jodi Thompson of Jackson, Mo., found this clipping inside a cookbook that she hadn't opened in years. This rich, simple dish is from Harry's Bar, Earnest Hemingway's hangout in Venice. Jodi also added that she would not like to think of the nutritional information for this dish. This is one that you enjoy and make up for the calories at the next meal.

Tagliolini

1 stick unsalted butter

1 cup heavy cream

1 cup half and half

1/2 cup freshly grated Parmesan, plus 1/4 cup more for garnish

1/2 cup freshly grated Romano

3 ounces prosciutto or ham, chopped

1 pound green fettuccine, cooked

Garnish: freshly grated nutmeg

In a medium gratin dish or oven-proof casserole pan, melt the butter with the cream and half and half over medium heat. Stir in the Parmesan and Romano cheeses; mix in the prosciutto or ham. Pour in the drained hot pasta and mix thoroughly, so that all the pieces of pasta are coated. Grate a little fresh nutmeg on top. Sprinkle with more Parmesan. Place pan 3 inches from a preheated broiler until cheese is lightly browned. Serves 4 to 6.

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We have one casserole dish recipe for you from a Cape Girardeau cook who enjoys this dish using the squash from the Farmer's Market.

Summer Squash Casserole

1 pound squash, your choice

1 large onion, chopped

2 large tomatoes, chopped

1 large green pepper, chopped

2 tablespoons uncooked rice

1 stalk celery, diced

1 tablespoon butter

1 teaspoon dried basil

Salt and pepper, to taste

1 tablespoon brown sugar

Butter a large covered casserole. Put rice in the bottom. Cut squash into 1-inch pieces. Place in casserole. Top with remaining vegetables. Sprinkle with seasonings and brown sugar. Dot with butter. Cover and bake at 350 degrees for about 1 1/2 hours. Stirring once after about an hour of baking.

Serves about 4 to 6.

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Last week we had a request for information using Maggi Seasoning. I found it from wholesale grocery suppliers, but have not checked in the grocery stores. This next recipe uses the Maggi seasoning for a butter to serve on grilled steaks.

Steak Butter

1 stick butter, softened

1 teaspoon Worcestershire sauce

3/4 teaspoon A-1 sauce

1/2 teaspoon liquid Maggi seasoning

1 teaspoon lemon juice

1 1/2 tablespoons finely chopped shallots

1 tablespoon finely chopped parsley

Beat butter until fluffy. Gradually beat in next four ingredients until well combined. Beat in shallots and parsley. Shape into a log. Wrap in plastic and refrigerate until firm and ready to use. To serve, slice thinly and place on hot grilled steak or other meats.

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An anonymous person mailed this recipe from Cape Girardeau and takes this dish to pot-luck dinners and does not tell anyone it is made with carrots, and it disappears like magic.

Carrot Casserole

Combine in a large bowl:

1 pound carrots, shredded

1 1/2 cups diced onion

3/4 cup sour cream, not low fat

1 cup cornbread stuffing mix

3/4 cup butter, melted

1 can cream of mushroom soup

1 teaspoon lemon juice

1 teaspoon salt

Dash of pepper

1 tablespoon sugar

2 large eggs, beaten

Stir to mix well. Pour into greased 2-quart baking dish. Sprinkle lightly with paprika. Bake at 350 degrees for 45 minutes.

Until next week, be thinking about the poultry recipe contest and if you need a copy of the guidelines, just let me know. Have a great week and happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Submit recipes or requests to her by e-mail at smcclanahan@semissourian.com or by writing Recipe Swap at P.O. Box 699; Cape Girardeau, Mo. 63702-0699. Recipes published have not been kitchen tested by the Southeast Missourian staff.