My cousin Megan Olson recently visited Pennsylvania and shortly after her trip, she sent me a cookbook in the mail called "Quaker Flavors: A Cookbook by Willistown Friends Meeting." I had never given a thought that Quakers were an active group still meeting and functioning, but they are. Friends, what they refer to themselves as, are very much alive and well in today's world.

The Quaker movement came to be in England in the mid-1600s, with George Fox, a young man of great gifts right in the middle of the movement. Fox and his followers traveled throughout England and to the wilderness of America to spread the seed of the Quaker message, first arriving to Rhode Island and Massachusetts. Today, Friends still gather for worship in their meeting houses, their homes or outdoors. Friends believe in absolute sincerity, simplicity and moderation. The essentials of Quaker unity are the love of God and the love of man.

All of today's recipes are from this interesting cookbook.

Sardines and Chutney

1/4 pound butter or margarine

4 tablespoons lemon juice

1 teaspoon lemon rind

1/2 teaspoon curry powder

1 box sardines

1 tablespoon chutney per toast

Toast fingers

Cream margarine till soft; add lemon juice, rind and curry. Spread mixture on toast fingers and top each with a sardine and 1 tablespoon chutney. Broil till hot and bubbly.

Apple and Banana Soup

2 cups chicken stock

1 finely chopped apple

1 banana, peeled and chopped

1 potato, peeled and diced

1 onion, chopped

2 cups light cream

1/2 teaspoon salt

1/2 teaspoon white pepper, freshly cracked

Chopped chives to garnish

Bring to a boil 2 cups chicken broth. Add apple, banana, potato and onion. Cook, covered, till ingredients are soft. Strain or put through the blender. Add cream, salt and pepper. Serve hot or cold, garnished with 1 teaspoon chopped chives on each serving. You may add 1 teaspoon curry powder to soup while cooking.

Bishop Bread

2 cups flour

1 teaspoon baking soda

1 teaspoon salt

1 cup chopped nuts

1 cup pitted dates

1 cup maraschino cherries

1 cup semisweet chocolate pieces

4 large eggs, beaten

1 cup sugar

Mix first 3 ingredients; add nuts, fruits and chocolate pieces. Beat eggs and sugar and add to mixture. Line with buttered brown paper a 9-by-5-by-3-inch pan. Pour batter in pan and bake at 325 degrees for 1 1/4 hours. This is better the next day after baking.

White Clam Spaghetti Sauce

1 or 2 cloves garlic, minced

2 tablespoon olive oil

1 (7 1/2-ounce) can minced or chopped clams

1 teaspoon chopped parsley

1/3 teaspoon basil

1/4 teaspoon salt

Dash pepper

Brown garlic in olive oil. Remove garlic. Add all ingredients plus about 1/2 can water. Cover and simmer for about 5 minutes. Do not boil or clams will be tough. Serve over cooked spaghetti with Parmesan cheese.

Eggs Lorraine

4 eggs

4 slices Canadian bacon

2 thin slices Swiss cheese cut into 2 pieces

1/4 cup sour cream

1/2 teaspoon salt

Dash pepper

Lay bacon in a pie dish. Place slices of Swiss cheese over bacon. Break eggs on top of cheese. Add salt and pepper. Cover with sour cream. Bake until whites are well set. Serve hot in dish.

Finnan Haddie Loch Lomond

Finnan Haddie is smoked haddock. It is usually used as an ingredient in recipes and seldom eaten alone or by itself.

2 pounds finnan haddie, smoked haddock or cod

6 tablespoons butter

2 tablespoons each; minced onion, green pepper and pimiento

1 teaspoon paprika

1 teaspoon flavor enhancer

6 tablespoon flour

1 large can evaporated milk

Simmer finnan haddie in water to cover for 10 to 15 minutes. Drain, saving stock. Melt butter; add onion, green pepper, and pimiento. Cook until onion is soft but not brown. Blend in paprika, flavor enhancer, and flour. Measure 1 1/3 cups stock; blend with evaporated milk; add. Stir over low heat until thickened. Add finnan haddie, broken into large pieces.

Tomato Gravy

In a 12-inch iron skillet melt generous amount of fat. Put tomato halves, cut side up, to fill pan and cook over high heat. Sprinkle flour, salt to taste, and a bit of sugar over each. Cook 5 minutes. Turn over. Some bottoms will be burned slightly, which enhances the flavors. Cook until soft. Remove from stove. Stir in 4 tablespoons flour and 1 1/2 cups milk. Heat and stir to a thick gravy. Simmer over low heat until served. Delicious with toast, rice, cut corn or scrambled eggs.

Doughnut Muffins

1/3 cup shortening

1 cup sugar, divided

1 egg

1 1/2 cups flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/4 teaspoon nutmeg

1/4 cup wheat germ

1/2 cup milk

6 tablespoons melted butter

1 teaspoon cinnamon

Cream shortening and 1/2 cup sugar. Add egg and beat well. Mix flour, baking powder, salt and nutmeg. Add dry ingredients to beaten mixture alternately with milk. Stir in wheat germ. Fill well greased muffin cups 2/3 full. Bake at 350 degrees for 20 to 25 minutes. Turn out of pans immediately. Roll in melted butter and then in remaining 1/2 cup sugar that has been mixed with 1 teaspoon cinnamon.

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

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, MO 63701. Recipes published have not been kitchen-tested by Southeast Missourian staff.