Variety of recipes to try

I have several recipes on my desk that were given to me by various people over the holiday or arrived through the mail. Now's the time to pass those on to you. Today has no theme -- just a nice variety of foods for you to try.

With the weather we've had recently, it's been fun to stay inside and cook. Maybe these recipes can add to your indoor entertainment.

Yuletide banana bread

This out-of-the-ordinary banana bread is not only delicious, it's also pretty when cut and put on a plate for serving. I like it with pecans, too.

1/2 cup butter or margarine

1 cup sugar

2 eggs

1 teaspoon vanilla extract

2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup mashed bananas

1 (11-ounce) can mandarin oranges, drained

1 cup flaked coconut

1/2 cup crushed pineapple, undrained

2/3 cup sliced almonds, divided

1/2 cup maraschino cherries, chopped

1/2 cup chopped dates

In a mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking soda and salt; add to creamed mixture alternately with bananas. Stir in oranges, coconut, pineapple, 1/2 cup almonds, cherries and dates.

Pour into two 8-by-4-by-2-inch loaf pans. Sprinkle with remaining almonds. Bake at 350 degrees for 50 to 55 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. Yields 2 loaves.

Spinach dip

An old recipe resurrected from the file is a welcome addition to my upcoming Super Bowl menu.

1 cup sour cream

1 cup mayonnaise

2 tablespoons Parmesan cheese

1 package Knorr vegetable soup mix

1 tablespoon finely chopped onion

1 (10-ounce) package frozen spinach, thawed and liquid squeezed out

1 (8-ounce) can water chestnuts, chopped coarsely

Combine all ingredients and refrigerate overnight. Serve with bread or crackers.

Orange cream cheese muffins

1 (3-ounce) package cream cheese, softened

1/4 cup sugar

1 egg, beaten

1/2 cup orange juice

1 3/4 cups buttermilk biscuit mix

1/4 cup chopped pecans

6 teaspoons orange marmalade

In a mixing bowl, beat cream cheese and sugar. Add egg and juice. Beat well. Stir in biscuit mix until dry ingredients are moistened. Fold in pecans.

Grease a jumbo muffin pan. Spoon 1/4 cup batter into each cup. Spoon 1 teaspoon of marmalade into the center of each muffin. Divide remaining batter over the marmalade. Bake at 400 degrees for 20 minutes or until golden brown. Let stand for 5 minutes before removing to a cooling rack. Yields 6 jumbo muffins.

Cheddar chowder

2 cups water

2 cups diced potatoes

1/2 cup diced carrots

1/2 cup diced celery

1/4 cup chopped onion

1 teaspoon salt

1/4 teaspoon pepper

White sauce:

1/4 cup butter

1/4 cup flour

2 cups milk

2 cups shredded Cheddar cheese

1 cup ham, diced small

Combine water, potatoes, carrots, celery, onion, salt and pepper in a large pot. Boil for 10 to 12 minutes. In a small saucepan, make the white sauce by melting the butter and adding the flour. Stir until smooth, about 1 minute. Slowly add milk; cook until thickened. Add cheese; stir until melted. Add the white sauce and ham to vegetables that have not been drained. Heat through. Serves 6.

Mushroom soup

1/4 cup butter

1/4 cup flour

2 cups chicken broth

1/4 teaspoon pepper

1 to 2 bay leaves

3 tablespoons oil

2/3 cup half and half

1/2 teaspoon salt

1/4 cup onions, chopped fine

4 or 5 cups fresh mushrooms, sliced

In a 2-quart saucepan, melt butter. Stir in flour until smooth. Gradually stir in broth until smooth. Add salt, pepper and bay leaves. Simmer uncovered for 15 minutes, stirring occasionally.

Meanwhile, in another saucepan, saut? the onion in oil until tender. Add mushrooms and cook until tender. Add to the broth mixture and bring to a boil. Reduce heat and simmer uncovered for 15 minutes, stirring occasionally. Add cream; heat through. Discard the bay leaves and serve.

Asparagus salad

We end on a healthier note -- leaving you with a salad recipe. It is necessary to use fresh asparagus in this salad.

2 cups fresh asparagus, cut into 2-inch pieces

1/2 cup oil

2 tablespoons lemon juice

1 teaspoon salt

1/2 teaspoon dry mustard

5 cups lettuce

1/4 cup sliced green onion

1 cup celery, thinly sliced

2 tablespoons white vinegar

1 teaspoon sugar

1 teaspoon paprika

1 tablespoons fresh horseradish, or adjusted to taste

1 hard-boiled egg, chopped

Cook asparagus until tender. Combine oil, vinegar, lemon juice, sugar, salt, paprika, mustard and horseradish and mix well. Chill. In a large bowl, combine asparagus, lettuce, celery, egg and onion. Pour dressing over the mixture. Toss lightly.

I'm out of room. As always, 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.