Book shares recipes from middle school

I have enjoyed the nice variety of cookbooks that have been available for sale recently from community groups. One of the latest is a three-ring-bound hardcover book put together by the parents, staff and students of Central Middle School in Cape Girardeau.

In preparing for a sixth-grade class trip to Washington, D.C., in June, a patriotic theme is carried through the book with an attractive patriotic cover and divider pages. The book has 100 pages of recipes.

I applaud Melody Wasson and Anne Willis for their hard work in planning the trip. Can you imagine taking such a large trip with a group of sixth-graders? My hat is off to them. They were also instrumental in the cookbook project. The books are in limited supply, with only 200 remaining, and are available for only $10 at the school office. I will attempt to pull out a few recipes to share with you, knowing that there will be far more that I want to share than I have room for.

Almond Tea

Submitted by Paula Reeves

8 cups very strong tea

2 cups water

2 cups sugar

1 can frozen lemonade concentrate

2 cans water (use lemonade can)

2 teaspoons almond extract

Mix all ingredients in a 4-quart pitcher or punch bowl. You may prefer only half the sugar. This may be served over ice, but is good hot also.

Chicken Enchilada Soup

Submitted by Anne Willis

1 tablespoon oil

3 boneless, skinless, chicken breasts

1/2 cup diced onion

2 cloves minced garlic

4 cups chicken broth

1 cup masa harina or 1/2 cup cornstarch

3 cups water

1 cup enchilada sauce

1 (16-ounce) package Velveeta

1 teaspoon salt

Tortilla chips

Cook chicken breasts in oil for 4 to 5 minutes per side. Shred chicken. Saute onion and garlic until onions are clear. Put onion and garlic in soup pot. Add chicken broth. Mix masa harina or cornstarch with 2 cups of water. Add to pot. Add remaining water, enchilada sauce, cheese and spices. Boil. Add chicken. Simmer soup for 30 minutes or until thick. Serve with tortilla chips.

Chicken Breasts with Cheese

Submitted by Melody Wasson

1 pound boneless, skinless chicken breasts

1 package sliced provolone cheese

2 tablespoons olive oil

2 tablespoons lemon juice

4 tablespoons Italian bread crumbs

4 teaspoons Parmesan cheese

Salt and pepper to taste

Beat chicken breasts with meat tenderizer mallet. Place 1 slice of cheese in center of chicken breast and roll up. Use a toothpick to keep chicken rolled together. Combine oil and lemon juice; add salt and pepper. Dip chicken into oil mixture, then dip into crumbs and cheese. Arrange in a greased baking dish. Bake uncovered at 425 degrees for 20 minutes or until chicken is done and there is no pink in the center of the chicken.

Italian Stuffed Shells

Submitted by Barb Hopkins

1 pound Italian sausage

1 large onion, chopped

1 (10-ounce) package frozen chopped spinach, cooked and well drained

1 egg, beaten

1 (8-ounce) package cream cheese, softened

1 (8-ounce) package shredded mozzarella cheese, divided

1 cup cottage cheese

1 (8 ounce) package shredded Cheddar cheese

1/4 cup grated Parmesan cheese

1/4 teaspoon salt and pepper

20 jumbo shells, cooked and drained

Brown sausage and onion; drain. Stir in spinach, cream cheese and egg. Add 4 ounces Mozzarella cheese, cottage cheese, Cheddar cheese, Parmesan cheese, salt and pepper. Stir until well blended. Stuff shells and place in a 9-by-13-inch baking dish. Pour sauce over shells and bake covered at 350 degrees for 40 minutes. Sprinkle with remaining Mozzarella cheese and bake 10 minutes until cheese is melted.

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How many children make pudding from scratch anymore? I think this would be good as a pie filling also.

Easy Vanilla Pudding

Submitted by Victoria Schabbing

1/3 cup sugar

1/4 cup cornstarch

1/8 teaspoon salt, optional

2 3/4 cups milk

1 teaspoon vanilla

2 tablespoons butter, optional

Mix together sugar, cornstarch and salt in a 2-quart saucepan. Gradually stir in 2 3/4 cups milk until smooth. Cook over medium heat, stirring constantly until mixture comes to a boil. Boil for 1 minute. Remove from heat. Stir in 1 teaspoon vanilla and 2 tablespoons margarine. Pour into individual dishes. Chill. Yields 6 1/2-cup servings.

For chocolate pudding: Follow recipe for vanilla pudding but increase sugar to 2/3 cup and add 3 tablespoons cocoa to cornstarch.

Strawberry Shortcut Cake

Submitted by Morgan Locke

1 package strawberry cake mix

3 eggs

1 cup water

1/3 cup oil

1 cup miniature marshmallows

2 (10-ounce) packages frozen strawberries

1 package strawberry gelatin

Preheat oven to 350 degrees. Grease and flour a 9-by-13-by-2 inch baking pan. Place marshmallows on bottom of pan. Mix strawberries and gelatin and set aside. Mix cake mix, oil, eggs and water according to package directions. Pour batter over marshmallows, spoon strawberry mixture over batter. Bake at 350 degrees 35 to 45 minutes. Cool and serve inverted with whipped topping.

I hope this has given you a sampling of what is in store for you with this book. Along with my purchase went my best wishes to all those going on this trip. Until we meet again, 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.