Discovering the ease and simplicity of convenience foods

When we were in Charleston, S.C., a few years ago, we enjoyed Cream of Crab Soup and I remember how wonderful it was. Since then I have made a few different crab soups and recently found this recipe and I am anxious to give it a try.

Following the crab soup recipe, I am sharing a few recipes that use commercially prepared convenience items to help speed up the preparation process. Convenience foods have come a long way in the last several years, and when I am short on time, I have been known to use them.

Then we close today's column with an irresistible macaroni and cheese recipe and a decadent dessert. Enjoy!

Cream of Crab Soup

This rich and delicately seasoned soup is impressive with its delectable morsels of crabmeat.

1/4 cup (1/2 stick) butter

1 medium onion, coarsely chopped (1 cup)

1/3 cup flour

4 cups milk or half-and-half

1 tablespoon Old Bay Seasoning

1/2 teaspoon dried parsley flakes

1 pound lump crabmeat

3 tablespoons dry sherry or cooking sherry (optional)

* Melt butter in 3-quart saucepan on medium heat. Add onion; cook and stir 5 minutes or until softened.

* Add flour, Old Bay and parsley; whisk until well blended. Whisking constantly, gradually add milk.

* Bring just to boil. Stir in crabmeat. Reduce heat to low; simmer 20 minutes, stirring occasionally.

* Stir in sherry or serve drizzled on top of each serving, if desired. Heat 1 to 2 minutes. Sprinkle with additional Old Bay, if desired.

Pizza Balls

3 cans buttermilk biscuits (10 count)

60 pepperoni slices (2 per biscuit)

Block of cheese (Colby/Monterey Jack or cheddar)

1 beaten egg

Parmesan cheese

Italian seasoning

Garlic powder

1 jar pizza sauce

* Slice cheese into approximately 28 squares. Flatten each biscuit and stack pepperoni and cheese on top.

* Gather edges of biscuit and secure on top of the roll. Line rolls in greased 9x13 pan. Brush with beaten egg. Sprinkle with Parmesan cheese, Italian seasoning and garlic powder.

* Bake at 425 degrees for 18 to 20 minutes. Serve with warm pizza sauce for dipping.

Pecan Pie Cobbler

1 box refrigerated pie crusts, softened as directed on box

2 1/2 cups light corn syrup

2 1/2 cups packed brown sugar

1/2 cup butter, melted

4 1/2 teaspoons vanilla

6 eggs, slightly beaten

2 cups coarsely chopped pecans

Butter-flavor cooking spray

2 cups pecan halves

Vanilla ice cream, if desired

* Heat oven to 425 degrees. Grease 13x9-inch (3-quart) glass baking dish with shortening or cooking spray. Remove 1 pie crust from pouch; unroll on work surface. Roll into 13x9-inch rectangle.

* Place crust in dish; trim edges to fit. In large bowl, stir corn syrup, brown sugar, butter, vanilla and eggs with wire whisk. Stir in chopped pecans. Spoon half of filling into crust-lined dish.

* Remove second pie crust from pouch; unroll on work surface. Roll into 9x13-inch rectangle. Place crust over filling; trim edges to fit. Spray crust with butter-flavor cooking spray.

* Bake 14 to 16 minutes or until browned. Reduce oven temperature to 350 degrees. Carefully spoon remaining filling over baked pastry; arrange pecan halves on top in decorative fashion.

* Bake 30 minutes longer or until set. Cool 20 minutes on cooling rack. Serve warm with vanilla ice cream.

Easy Cheese Danish

2 cans ready to use refrigerated crescent rolls

1 (8-ounce) packages cream cheese

1/2 cup sugar

1/2 teaspoon vanilla extract

1 egg

Glaze:

1/2 cup powdered sugar

2 Tablespoons milk

1/2 teaspoon vanilla extract

* Preheat oven to 350 degrees and grease a 13x9-inch baking pan. Lay a pack of crescent rolls in the pan and pinch the openings together.

* Beat the cream cheese, sugar, vanilla, and egg together until smooth.

* Spread the mixture over the crescent rolls evenly and then lay the second pack of crescent rolls on top of the cheese mixture and brush with egg white.

* Bake for 30 to 35 minutes until the top is golden brown. Top with glaze after cooling for 20 minutes.

Momma's Creamy Baked Macaroni and Cheese

16 ounces elbow macaroni (about 3 cups)

3 tablespoons butter or margarine

1 1/2 cups milk, divided

2 large eggs, lightly beaten

1 pound (16 ounces) cubed (1/2-inch size) Velveeta cheese

8 ounces shredded mild cheddar cheese (about 2 cups), divided

8 ounces shredded Monterrey Jack cheese

1 teaspoon salt

1 teaspoon freshly ground black pepper

* Heat oven to 375 degrees. Cook macaroni in a large pot of salted boiling water until just tender but not mushy; about 8-10 minutes. Drain well and pour into a large mixing bowl.

* Melt on low the Velveeta cheese and 3/4 cup milk until melted (stir often) Stir in other cheeses and stir until melted. Pour melted cheese sauce over pasta and stir. Add in butter, 3/4 cups milk, eggs, 1 cup shredded cheeses, salt and pepper.

* Mix well and transfer to a 2 quart baking dish. Pour the remaining cheese on top. Bake until top crust is golden brown and casserole is bubbling, about 25 minutes. Serve hot. Makes 8 -10 servings.

Hot Fudge Brownies with Milk

1 cup all-purpose flour

2 tablespoons unsweetened cocoa

2 teaspoons baking powder

1/4 teaspoon salt

1 1/4 cups granulated sugar, divided

1/2 cup milk, at room temperature

3 tablespoons vegetable oil

1 teaspoon vanilla extract

1/2 cup firmly packed light brown sugar

1/4 cup unsweetened cocoa

1 1/2 cups boiling water

Whipped cream or ice cream

* Preheat oven to 350 degrees. Stir together flour, next 3 ingredients, and 3/4 cup granulated sugar in a large bowl; stir in milk, oil, and vanilla. Spread batter in a lightly greased 8-inch square pan.

* Combine brown sugar, cocoa, and remaining 1/2 cup granulated sugar in a small bowl; sprinkle over batter in pan. Using a spoon, gently drizzle 1 1/2 cups boiling water over batter, being careful not to disturb layers. (Do not stir.)

* Bake at 350 degrees for 45 minutes or until a cake layer forms on top and layer springs back when touched. Let cool on a wire rack 25 minutes. Serve warm with whipped cream or ice cream.

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

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at news@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo., 63702. Recipes published have not been kitchen-tested by Southeast Missourian staff.