I always enjoy a new cookbook, and this week I have another exciting book to share with you. Evangelical United Church of Christ in Cape Girardeau has a new cookbook for sale to benefit the youth group ministries of the church.

The 109-page book is spiral-bound with an attractive cover and features many recipes from church members as well as a brief history of the church. The book is a great buy and would be a nice Christmas gift for family members and friends.

Slimmer Chocolate Crinkle-Top Cookies

2 cups Nestle Toll House semisweet morsels, divided

1 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1 cup granulated sugar

2 tablespoons margarine, softened

1 1/2 teaspoons vanilla extract

2 large egg whites

1/4 cup water

1/2 cup powdered sugar

Preheat oven to 350 degrees. Lightly grease baking sheets. Microwave 1 cup morsels in small, microwave-safe bowl on high power for 1 minute; stir. Microwave additional 10 to 20 second intervals, stirring until smooth. Cool to room temperature.

Combine flour, baking powder and salt in a small bowl. Beat granulated sugar, margarine and vanilla extract in a large mixer bowl. Beat in melted chocolate and egg whites. Gradually beat in flour mixture alternately with water. Stir in remaining morsels.

Cover; refrigerate until firm. Shape dough into 1 1/2-inch balls; roll in powdered sugar to coat generously. Place on prepared baking sheets. Bake for 10 to 15 minutes or until sides are set but centers are still slightly soft.

Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 3 dozen cookies. -- Submitted by Lisa Elfrink

Blonde Brownies

2/3 cup margarine or butter

2 cups brown sugar

2 eggs, beaten

2 teaspoons vanilla

1 cup chocolate chips

2 cups flour

1/4 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

Combine flour, baking soda, baking powder and salt and set aside. Melt butter in saucepan. Add sugar and mix well. Blend in eggs and vanilla. Add flour mixture gradually. Mix well.

Spread in a greased 9-by-13-inch pan. Sprinkle with chocolate chips. Bake at 350 degrees for 25 to 30 minutes. Cool in pan and cut into bars to serve. -- Submitted by Lori Siebert

Honey-Garlic Pork Tenderloin

6 tablespoons lemon juice

2 1/2 tablespoons soy sauce

3 garlic cloves

6 tablespoons honey

1 1/2 tablespoons dry sherry

3/4 pound pork tenderloin

Stir together lemon juice, soy sauce, garlic, honey and sherry in a shallow dish or heavy-duty zip-top plastic bag. Remove 1/2 cup mixture and set aside. Prick pork several times with a fork and place in remaining mixture; cover or seal and chill 1 hour.

Remove pork and discard marinade. Grill covered with grill lid over medium heat (300 to 350 degrees), 11 to 13 minutes on each side or until a meat thermometer inserted into thickest portion registers 160 degrees, basting with remaining marinade. -- Submitted by Joyce Abernathy

Zucchini Quiche

3 cups zucchini, grated

1/2 cup onion, chopped

2 tablespoons fried parsley

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 cup salad oil

4 eggs, beaten

1 cup Bisquick

1/2 cup Parmesan cheese

Combine all ingredients. Put into oblong greased casserole. Bake at 350 degrees for 30 minutes. Sprinkle Parmesan cheese on top near end of baking time. You may add 1/2 chopped green or red pepper if desired. -- Submitted by Meta Siemers

Bachelor Potatoes

Potatoes

Onions, chopped (optional)

Salt and pepper, to taste

Butter or margarine

Wash potatoes, leaving skins intact. Thinly slice potatoes and put into a 1 1/2 quart casserole dish. Add onions, salt and pepper. Top with butter or margarine. Cook in microwave, stirring every 5 minutes until done. -- Submitted by Alvin Spencer

Oven Chicken Stew

3 pounds chicken, cut up

1 cup chicken broth

1 cup water

2 carrots

2 onions

2 celery ribs

1/2 teaspoon pepper

2 teaspoons salt

Put chicken, broth and water in a 3-quart baking dish. Top with carrots, onions and celery. Sprinkle with salt and pepper. Cover and bake at 350 degrees for 2 hours. -- Submitted by Jane Bodine

Chili for 50

This time of year when families gather or folks get together for block parties or various events, sometimes it is nice to have a recipes for a large batch of chili on hand.

8 pounds ground beef

2 gallons chili beans

2 gallons tomato juice

1/2 cup chili powder

2 cups ground onion

Salt and pepper, to taste

Brown meat and onions together. Add salt, pepper, chili beans and tomato juice. Simmer for 1 to 2 hours. -- Submitted by Carolyn Best

I hope you are able to get a copy of this nice book for your collection. I am all out of room, so will wish you a good 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.