Putting a new twist on some familiar recipes

smcclanahan

Over the Easter weekend we sat around visiting with family and talked about so many funny things. One story that came up several times was about my niece, Christa, who just turned 16.

For her birthday, her uncle and aunt gave her some gift certificates for gas to a local gas station. Having a new truck to drive around in, she needed to purchase gasoline. The attendant at the station she was used to stopping at is a friend of the family, and they are always teasing each other. Christa filled her tank and went in to pay with her newly received certificates, only to be told that she was at the wrong station and could not use them there. She only had a quarter in her purse, and she had to leave and go home to find some money. If only he knew how scared she was thinking she was driving on stolen gasoline.

It was one of the little lessons in life learned while growing up. And we have all of this ahead of us with our own children.

During the Easter weekend, it was fun trying new recipes. One recipe I wanted to try but did not get around to was Blueberry Monkey Bread. I think the syrup cooked and poured over the bread before baking would give it that really good sticky bun effect but with a blueberry taste. I plan to try this over this weekend, and maybe you might want to, too.

Blueberry Monkey Bread

4 (10-ounce) tubes refrigerated buttermilk biscuits

2/3 cups sugar

1 tablespoon cinnamon

1 1/4 cups blueberries For the topping:

2/3 cup brown sugar

1 1/4 sticks or 10 tablespoons margarine

1 teaspoon vanilla

1 tablespoon cinnamon

1 cup blueberries

Thoroughly grease a 10-by-4-inch tube pan. (Make sure it is a 1-piece pan without the removable tube center.) Mix 2/3 cup sugar and 1 tablespoon cinnamon. Cut biscuits in quarters. Roll each piece in sugar mixture. Arrange about 1/4 of the biscuit pieces and 1/4 of the blueberries in an even layer in pan. Place blueberries between biscuit pieces, creating a mosaic effect. Repeat three more times with remaining biscuits and blueberries, covering blueberries of one layer with biscuits in the next layer to avoid a column of blueberries. In a saucepan combine brown sugar, margarine, vanilla, cinnamon and 1 cup blueberries. Bring to a boil; reduce heat. Cook, stirring frequently until sugar is dissolved and margarine is melted. Pour over biscuits in pan. Bake in preheated 350 degrees oven for 65 minutes or until done. Lift out or turn out of pan onto plate. Serves 8 to 10.

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A couple of weeks ago I mentioned my husband really likes pork tenderloin. I received a recipe from a reader for their favorite recipe for pork chops on the grill. The reader thought I might try this on Scott as a change from his usual pork tenderloin.

Summertime Grilled Pork

2 pork chops

2 tablespoons fresh rosemary

2 tablespoons extra virgin olive oil

2 cloves minced garlic

Fresh pineapple

Teriyaki sauce

1 cup of balsamic vinegar

1 tablespoon dark molasses

For the marinade, chop the rosemary; add olive oil and minced garlic. Spread marinade evenly on both sides of the pork.

For the topping, soak the pineapple in teriyaki sauce. Boil vinegar until it thickens and add molasses.

Grill the pork for 5 to 7 minutes, about three minutes on each side. Grill pineapple. Place the pineapple on top of the prepared pork. Drizzle vinegar topping on the pork.

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Janet Welter of Kelso, Mo., has shared a couple of recipes this week that I am sure you will want to add to your "need to try" list.

Green Bean and Carrot Salad

2 cups (16-ounce can) green beans, rinsed and drained

2 cups (16-ounce can) canned sliced carrots, rinsed and drained

1/4 cup thinly sliced white onion

1/4 cup chopped green bell pepper

1/2 cup chopped celery

2 tablespoons snipped fresh parsley

1/3 cup white vinegar

2 packets sugar substitute or about 4 teaspoons sugar

4 teaspoons vegetable oil

1/2 teaspoon dry mustard or 1 teaspoon prepared mustard

1/4 teaspoon lemon pepper seasoning

In a medium bowl, combine green beans, carrots, onion, bell peppers, celery and parsley. In a covered jar combine vinegar, sweetener, oil, mustard and lemon pepper seasoning. Shake well. Pour over vegetables. Stir to coat. Cover and refrigerate for several hours. Stir again before serving. Serves 8 2/3 cup servings and is 1 vegetable and 1/2 fat in diabetic exchanges.

Lemon Fluff Salad

1 (4 serving sizes) Jell-O sugar-free instant vanilla pudding mix

1 (4 serving sizes) Jell-O sugar-free lemon gelatin

2/3 cup nonfat dry milk powder

1 1/4 cups water

2 cups (16-ounce can) fruit cocktail packed in fruit juice, drained, reserving liquid

3/4 cup Cool Whip Lite

1/2 cup (1 ounce) miniature marshmallows

In a medium bowl, combine dry pudding mix, dry gelatin and dry milk powder. Add water and reserve fruit cocktail liquid to the dry mixture. Mix well using a wire whisk. Blend in Cool Whip Lite, fruit cocktail and miniature marshmallows. Cover and refrigerate for at least 30 minutes. Serves 6 2/3 cup servings and is 1 fruit and 1/2 starch as a diabetic exchange.

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I have two more recipes from Vernon Heid of Cape Girardeau. He shared a couple of recipes with us last week, and has more this week.

Chicken Breasts Lombardy

8 chicken breast halves, skinned and boned

1/2 cup flour

1/2 cup butter or margarine, melted and divided

1 cup sliced almonds

1/2 cup Marsala wine

1/3 cup chicken broth

1/2 cup shredded Fontina or mozzarella cheese

1/2 cup grated Parmesan cheese

Place chicken between 2 sheets of wax paper; flatten to 1/8-inch thickness using a meat mallet or a rolling pin.

Dredge chicken lightly with flour. Place four pieces at a time in 2 tablespoons melted butter in a large skillet; cook over low heat 3 to 4 minutes on each side or until chicken is golden brown. Place chicken in a lightly greased 13-by-9-inch baking dish, overlapping edges. Repeat procedure with remaining chicken, adding 2 tablespoons butter. Reserve drippings.

Sauté mushrooms in remaining 1/4 cup butter. Sprinkle evenly over chicken.

Stir wine and chicken broth into pan drippings in skillet. Simmer 10 minutes, stirring occasionally. Spoon sauce evenly over chicken. Bake at 400 degrees for 10 minutes.

Combine cheeses and sprinkle over chicken. Bake an additional 5 minutes. Yields 8 servings.

Mandarin Chicken Express

2 (10-ounce) cans chunk chicken breast, drained and flaked

1 (10-ounce) package frozen broccoli, thawed

1 (5-ounce) can sliced water chestnuts, drained

1 (6-ounce) can mandarin oranges, drained

2 teaspoons sesame oil

1/3 cup stir-fry sauce

1/4 cup orange juice

1/4 teaspoon garlic powder

Heat oil in a skillet over high heat. Pour all of the ingredients in the skillet, except the oranges. Cook and stir for 2 minutes. Top with oranges. Serve hot over cooked rice and topped with chow mein noodles. Small baby corn may also be added.

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I hope each of you had a very enjoyable Easter weekend. We had a wonderful time with family and building precious family memories for our children. 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 the Southeast Missourian staff.