It is always a joy to share in someone's special occasion. I had that pleasure last Saturday when friends gathered to celebrate the 80th birthday of Cape Girardeau's Gwen Schild. She has had a very productive life as a mother, school teacher, wife and all of the other jobs that come with being a mother.

Her children planned a wonderful afternoon party with friends and family to celebrate life and all of the joy that comes with living a healthy 80 years. Some of her memorabilia was on display to show some of her activities of days gone by. Skis, a basketball, camping equipment, her tennis racquet and other sporting gear. She is quite a remarkable woman and certainly a gift to all who know her.

One of the really neat things at the party was a small cookbook she put together sharing some of her families favorite recipes. It was put together by ribbon of course purple and a beautiful verse on the front cover. I thought I would share a few of the recipes she had in her cookbook. You will recognize them as old favorites, too.

Angel Lemon Cookies

1 box angel food cake mix

1 can lemon pie filling

Stir by hand and spread on a cookie sheet. Bake at 350 degrees for 20 minutes. Use a powdered sugar icing. Cut into squares to serve.

Hobo Bread

2 cups raisins

4 teaspoons baking soda

2 1/2 cups boiling water

Pour boiling water over raisins and soda and let stand over night.

Mix: 1 cup brown sugar

1 cup white sugar

4 tablespoons oil

4 cups flour

1/2 teaspoon salt

chopped nuts, optional

Pour liquid from raisins into the above mixture. Beat well. Stir the raisins in lightly. Pour into three oiled coffee cans. Bake 1 hour and 10 minutes. Let stand for 15 minutes before removing.

Frozen Mint Salad

Sprinkle one Number 2 size can crushed pineapple over a small box of lime gelatin; let set overnight. Mix 1 package of finely crushed Kraft butter mints in with one large carton of frozen whipped topping, thawed. Mix all together and freeze until ready to serve.

Broccoli Balls

3 packages frozen broccoli

1 (12 ounce) carton small curd cottage cheese

1/3 cup grated Parmesan cheese

1/3 cup fine bread crumbs

1/2 teaspoon salt

2 eggs, beaten

1/3 cup flour

1/4 cup butter or margarine

1/2 cup Parmesan cheese

Cook broccoli and drain. Chop if necessary. Combine broccoli, cottage cheese, salt, eggs, 1/3 cup Parmesan cheese and bread crumbs. Make into 8 balls, refrigerate overnight.

Roll balls in flour and place into buttered 9x13-inch baking pan. Dot with butter and bake at 400 degrees for 20 minutes. Sprinkle with 1/2 cup Parmesan cheese and bake for 5 more minutes.

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Last week we had a request from Benton, Mo., for a spinach pie. After some research, a Cape Girardeau reader found a recipe in a Greek cookbook that might work.

Spanakopita or Spinach-Cheese Pie

1/4 cup olive oil

1/2 cup finely chopped onion

1/4 cup finely chopped scallions, including 2 inches of the green tops

2 pounds fresh spinach, washed, thoroughly drained and finely chopped

1/4 cup finely cut fresh dill leaves, or substitute 2 tablespoons dried dill weed

1/4 cup finely chopped parsley, preferably flat-leaf

1/2 teaspoon salt

Freshly ground black pepper

1/3 cup milk

1/2 pound feta cheese, finely crumbled

4 eggs, lightly beaten

1/2 pound butter, melted

16 sheets filo pastry, each about 16 inches long and 12 inches wide

In a heavy 10-inch skillet, heat oil over moderate heat until a light haze forms above it. Add the onions and scallions and, stirring frequently, cook 5 minutes, or until they are soft and transparent but not brown. Stir in the spinach, cover tightly, and cook for 5 minutes. Then add the dill, parsley, salt and a few grindings of pepper. Stirring and shaking the pan almost constantly, cook uncovered for about 10 minutes or until most of the liquid in the skillet has evaporated and the spinach has begun to stick lightly to the pan. Transfer the spinach mixture to a deep bowl and stir in the milk. Cool to room temperature, then add the cheese and slowly beat in the eggs.

Preheat the oven to 300 degrees. With a pastry brush, coat the bottom and sides of a 12x7x2-inch baking pan with melted butter. Line the dish with a sheet of filo, pressing the edges of the pastry firmly into the corners and against the sides of the dish. Brush the entire surface of the pastry with about 2 or 3 teaspoons of the remaining butter, spreading it all the way to the outside edges and lay another sheet of filo on top. Spread with another 2 or 3 teaspoons of butter and continue constructing the pie in this fashion until you have used 8 layers of the filo in all.

With a rubber spatula, spread the spinach mixture evenly over the last layer of filo and smooth it into the corners. Then place another sheet of the filo on top, coat with butter and repeat with the remaining layers of filo and butter as before. Trim the excess pastry from around the rim of the dish with scissors. Brush the top of the pie with the remaining butter and bake in middle of the oven for 1 hour, or until the pastry is crisp and delicately browned. Cut into squares and serve hot or at room temperature.

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Another Cape Girardeau reader sends in a recipe to help use all of the tomatoes and sweet onions available this time of year. She adds that instead of the grated onion she would like a thin slice of onion.

Tomato Wiggle

1 slice bread or English muffin

1 tablespoon mayonnaise

1 to 2 slices tomato, peeled

Salt and pepper to taste

1/2 teaspoon finely grated onion

2 strips bacon, cooked and drained

New York sharp Cheddar cheese, grated, to taste

Preheat oven to 350 degrees. Toast bread or muffin lightly. Spread with mayonnaise and top with tomato slices. Sprinkle with salt and pepper and onion. Top with bacon and cheese. Bake 5 minutes.

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We have one request for flour and corn tortillas from Dolly Duncan of Cape Girardeau. She also has questions about a sourdough bread recipe that appeared in Recipe Swap several weeks ago. I will have to research this and get back with you, Dolly.

Until next time, happy cooking.

Susan McClanahan is administrator at the Cape Senior Center. Her cookbook collection tops 2,000 books. Recipes published are not kitchen-tested by the Southeast Missourian staff.