Cooks and collectors, a new cookbook features more than 500 favorites from members of Cape Girardeau's Zonta Club.

Joyce Kuntze with Zonta Club explained that the cookbook is a fund-raising effort for the non-profit organization.

"We raise a lot of money for a lot of projects," she explained. "We were searching for something new that we've not done before."

Club members have been working on the cookbook since early summer.

"We canvassed our members for their favorite recipes," Kuntze said.

The recipes range from appetizers to desserts. "There are even a few helpful hints scattered throughout," Kuntze said.

The book, priced at $10, is spiral bound and printed on glossy paper.

"It's a nice, slick printed cookbook."

The book can be purchased from any Zonta member or by calling Kuntze at Arrangements by Joyce, 335-3238.

Here are a selection of recipes from the cookbook:

Bacon Wrapped Smoked Shrimp

Shrimp

Cajun seasoning

Bacon slices

Dill

Basil

Peel and devein shrimp. Coat shrimp with Cajun seasoning; wrap with bacon slice and secure with toothpick. Sprinkle with dill and/or basil. Marinate 2 hours. Put hickory chips on the grill. Smoke shrimp and serve.

Donna Hanschen

Cold Strawberry-Cherry Soup

1 pt. fresh strawberries

1 pt. fresh cherries or canned (not maraschino)

1/2 c. plain yogurt

1/2 c. strawberry yogurt

2 Tbsp. honey

Combine preceding ingredients and puree. Serve chilled. Garnish with parsley, mint, or fruit. Delicious.

Chris Sheets

Mushroom Casserole

2 c. dried Kellogg's coquettes or seasoned croutons

1 to 1 1/4 lb. fresh mushrooms

1/2 c. celery, chopped

1/2 c. green pepper, chopped

1/2 c. onion, chopped

3/4 tsp. salt

1/2 tsp. pepper

1 can cream of mushroom soup

1/2 c. mayonnaise

1 1/2 c. milk

2 eggs

1/2 c. Parmesan cheese

Butter 9x13 inch pan. Add 1 cup of the croutons. Saute mushrooms in small amount of butter until you (or someone else) can smell them. Add the celery, green pepper, and onions; saute until slightly tender. Add salt, pepper, soup, and mayonnaise. Stir and pour on top of croutons.

In a separate dish, beat eggs and milk. Pour over mushroom mixture. Top with remaining croutons. Refrigerate for 1 hour before baking. Bake for 45 minutes at 350 degrees F. After baking, put cheese on and bake 15 minutes longer.

Charlotte A. Robinson

Asparagus with Garlic Mustard

1 lb. asparagus spears, trimmed

1/4 c. margarine

2 c. (1/2 lb.) sliced mushrooms

2 Tbsp. Dijon mustard

1/4 tsp. pepper

1/8 tsp. salt

1/2 tsp. minced garlic

In 10 inch skillet, cook asparagus with enough water to cover. Cook over medium heat till tender (5 to 7 minutes). Drain; return to skillet and add remaining ingredients, pushing asparagus to side till butter is melted. Cook over medium heat, stirring occasionally, till heated through (5 to 7 minutes).

Linda Estes

Toll House Pie

2 eggs

1/2 c. flour

1/2 c. sugar

1/2 c. brown sugar

1 c. butter, melted and cooled

1 c. chocolate chips

1/2 c. pecans

1 (9 inch) unbaked pie shell (deep dish is best)

Preheat oven to 325 degrees. Beat eggs until foamy. Add flour and sugars. Beat until well blended. Stir in melted butter, chocolate chips, and nuts. Pour into pie shell and bake 1 hour.

Ann Kinsey, DVM

Oat Crunch Cookies

(Low Fat cookies)

1 c. brown sugar

1/2 c. light corn-oil spread (1 stick) or 1/4 c. oil and 1/4 c. water

1/2 c. sugar

1/4 c. egg substitute

2 tsp. vanilla

1 1/2 c. flour

1 1/2 tsp. baking soda

3/4 tsp. baking soda

3/4 tsp. salt

2 c. oats

1/2 c. nutlike cereal

Mix preceding. Bake at 375 degrees for 10 minutes.

Susan Stanfield

Strawberry Punch

1 pt. frozen strawberries

1 (8 oz.) can prepared orange juice

1/2 (8 oz.) can limeade, prepared

1 liter ginger ale

Mix ingredients together. Serve with ice ring and strawberry garnish (optional).

Chris Sheets

Blueberry Muffins-Five Star

1/4 c. butter, softened

1/2 c. sugar

1 egg

3/4 c. milk

1/4 tsp. vanilla extract

1 3/4 c. all-purpose flour

1 Tbsp. all-purpose flour

2 1/2 tsp. baking powder

1/2 tsp. salt

1 c. blueberries (fresh or frozen)

In medium bowl, cream butter and sugar until light and fluffy. Beat in egg, then milk and vanilla. Beat until nearly smooth. In small bowl, stir together 1 3/4 cups flour, baking powder, and salt. Add to milk mixture. Stir in just until dry ingredients are moistened. Batter will be lumpy. Toss the blueberries with the 1 tablespoon of flour. Stir berries into batter. Spoon into 12 greased muffin cups. Bake in preheated 425 degrees oven for 25 minutes or until evenly golden brown. Makes 12 muffins, 159 calories per muffin.

Ann Wagganer

Baked Mashed Potatoes

6 medium potatoes, cooked and drained

1 tsp. salt

1/4 tsp. pepper

1 c. sour cream

3 oz. cream cheese

3 Tbsp. butter

Paprika

Mash potatoes until light and fluffy. Add salt, pepper, sour cream, and cream cheese. Beat until blended well. Butter a 1 quart casserole dish and add potatoes. Dot top with butter and sprinkle with paprika. Bake, uncovered, at 350 degrees for 30 minutes.

Tami Johnson

Potato Casserole

1 (2 lb.) bag frozen hash brown potatoes

1 can cream of chicken soup

1 pt. sour cream

1 (10 oz.) pkg. sharp Cheddar cheese, grated

1/4 c. onion

1/4 tsp. pepper

1 tsp. salt

1/2 c. butter (margarine)

2 c. corn flakes

Mix all ingredients together and pour into a 9x15 inch casserole. Melt 1/2 cup butter or margarine and drizzle over the top. Sprinkle 2 cups crushed corn flakes over the top. Bake at 350 degrees for 45 minutes. Serves 12.

Mary Scherer

Earthquake Cake

1 c. coconut

1 c. pecans

1 German chocolate cake mix

1 lb. powdered sugar plus 1 or 2 c.

1 (8 oz.) cream cheese

1 stick butter

Place coconut and pecans in greased pan (11x14 inches). Mix cake mix according to directions and spread on top of the coconut and pecans. Mix butter, cream cheese, and powdered sugar together; spoon out on top of the cake mix. Bake at 350 degrees for 40 to 45 minutes.

Dana Borah.