The youths from Good Shepherd Lutheran Chapel in Cape Girardeau have put together a cookbook to sell to help with a mission trip they hope to take. "Heavenly Recipe" features all of the favorite recipes of church members both young and young at heart. There is a nice variety of recipes in the usual categories, and I especially enjoyed the miscellaneous section, which had many different things in it. In looking through the book, I found out Lutherans sure do know how to cook. I also knew many people from the recipe contributors. I hope you can add this great new cookbook to your collection. It is available at the Good Shepherd Lutheran Chapel church office.

Slam-Dunk Crab Dip

Submitted by Paul Mayes

8 ounces cream cheese, softened

1/4 cup milk

8 ounces imitation flaked crab meat

1/4 cup chopped green onions

1/4 cup sweet red pepper, chopped

1 teaspoon curry powder

1/2 teaspoon garlic salt

Beat cream cheese and milk until smooth. Stir in rest of ingredients. Chill. Serve with crackers.

Hearty Vegetable Soup

Submitted by Doloris Meyr

3 beef bones

12 ounces V-8 juice

2 teaspoons salt

2 teaspoons Worcestershire sauce

1/2 teaspoon chili powder

1 medium onion

2 bay leaves

6 cups broth and water

1 cup tomatoes

2 cups diced celery

2 cups cubed potatoes

2 cups diced carrots

2 cups shredded cabbage

Cook soup bones with bay leaves. Remove bay leaves. Cut up beef and add with other ingredients. Simmer in crockpot on low for 8 hours. To speed up cooking, cook vegetables first until tender, then cook in crockpot on low for 3 to 4 hours.

Artichoke and Sun-Dried Tomato Tuna Salad

Submitted by Amber Kuehn

12 ounces tuna in water, drained

1 1/2 cups marinated artichoke hearts, drained, reserve for marinade

1/4 cup chopped sun-dried tomatoes packed in olive oil, undrained

1 1/2 tablespoons finely chopped basil

1/4 teaspoon black pepper

Place tuna, artichokes, tomatoes, basil and pepper in a bowl. Add a couple of tablespoons of artichoke marinade and toss to mix. Add a little more marinade if mixture is dry. Serve on salad greens, pita pockets or other bread.

'I Can't Believe They're Brussels Sprouts!'

Submitted by Janine Pfanstiel

Brussels sprouts

1 teaspoons olive oil

Salt and pepper, to taste

Preheat oven to 450 degrees. Trim brussels sprouts. Cut lengthwise into thin slices. In a 15-by-10-inch jelly-roll pan, toss sprouts with oil, salt and pepper to coat. Spread evenly in pan. Roast 15 to 20 minutes or until tender and browned at edges.

Scalloped Eggplant

Submitted by Pat Mueller

1 large eggplant

1 tablespoon vinegar

1/3 cup milk

1 cup cream of mushroom soup

1 egg

1/2 cup chopped onion

1 1/2 cups shredded cheese, your choice

1 1/4 cups Pepperidge farm herb seasoned bread dressing

2 tablespoons margarine

Peel and dice eggplant into small pieces. Cook 5 minutes in water with vinegar to prevent browning. Drain well. In a bowl, add milk, mushroom soup, egg, onion, 1/2 cup cheese and 3/4 cup dry dressing. Mix well, adding in eggplant pieces. Put in a greased casserole dish. In a small bowl, mix 1/2 cup dressing, margarine and 1 cup cheese. Place on top of mixture in casserole dish. Bake at 350 degrees for 20 to 30 minutes until bubbly.

Inside-Out Cabbage Rolls

Submitted by Carol Bierschwal

1 pound ground beef

1 diced onion

1 diced green pepper

1 small head cabbage, chopped

1 can diced tomatoes and green chilies

1 cup beef broth

1 (8-ounce) can pizza sauce

1 cup brown cooked rice

1/2 cup shredded cheddar cheese

In a large nonstick skillet, cook beef with onion and green pepper until meat is no longer pink. Drain. Stir in cabbage, tomatoes, broth and pizza sauce. Bring to a boil. Reduce heat, cover and simmer for 20 to 25 minutes or until cabbage is tender, stirring occasionally. Stir in rice. Heat thoroughly. Remove from heat. Sprinkle with cheese. Cover and let stand until cheese has melted.

Caramel-Chocolate Sticky Buns

1 container ready-to-spread coconut-pecan frosting

1 cup pecan pieces

2 cans refrigerated flaky buttermilk biscuits

20 milk chocolate kisses

Preheat oven to 375 degrees. Spread frosting in a greased 9-inch square pan. Sprinkle pecans over frosting. Flatten each biscuit to about 1/4-inch thickness. Place a chocolate kiss in the center of each biscuit. Fold biscuits in half; pressing edges together to seal. Arrange over pecans, flat side down. Bake on lowest position of oven rack for 25 minutes or until browned. Cool in pan on a wire rack 5 minutes. Invert onto serving plate. Serve warm.

Blitz Torte

Submitted by Doloris Meyr

6 eggs, separated

2 1/2 cups sugar

1 1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup very warm water

1 teaspoon vanilla

1 cup shredded coconut

2 tablespoons cornstarch

1 cup milk

1 egg, beaten

Beat 6 egg yolks and 1/2 cup sugar until light and fluffy. Add 1 cup sugar, flour, baking powder, salt, warm water and vanilla. Pour into 2 10-inch greased cake pans. Beat the 6 egg whites, adding 1/2 cup sugar gradually until very stiff. Spoon on top of cake mixture. Sprinkle coconut over egg whites and bake at 350 degrees for 30 minutes or until toothpick comes out clean. For filling, cook beaten egg, 1/2 cup sugar, cornstarch, and milk until thick. To assemble cake, put one layer coconut side down on plate. Fill with pudding. Put top layer on with egg white on top. Note: If you don't want the coconut to brown too much, then bake cake without coconut/egg white mixture for 15 minutes, then add mixture and bake another 15 minutes.

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

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@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.