Each week, this column offers recipes from Valley cookbooks. If your organization would like to have
Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at firstname.lastname@example.org.
GREENFORD EVANGELICAL LUTHERAN CHURCH’S
“175TH ANNIVERSARY COOKBOOK”
CREAM OF POTATO SOUP, SUPREME
by Judy EVERSON
4pared, medium potatoes
1/4cup minced onion
1tablespoon minced parsley
1teaspoon Worcestershire sauce
2ounces grated Swiss or processed American cheddar cheese (1/2 cup)
2slices of bacon, fried
2tablespoons butter or margarine
1/4teaspoon dry mustard
Cook potatoes tender in boiling water, covered. Drain. Meanwhile saute bacon and onion over low heat until brown and tender stirring. Mash potatoes well, add bacon, onion and all remaining ingredients. Stir in milk. Heat over low heat, stirring. Sprinkle with cheese. Serve at once. Makes 4 servings.
by Erma Lang Umstead
3cups light brown sugar (box is best)
3/4cup walnuts, coarsely chopped
1cup milk or evaporated milk
Combine sugar, milk and salt in saucepan over low heat. Cook to 236 degrees or until mixture forms soft ball when dropped in cold water. Stir frequently to prevent curdling or sticking. Remove from heat, drop in butter and cook to lukewarm (110 degrees). Add vanilla and beat until candy is creamy and loses its gloss. Add nuts and turn into greased shallow pan. When firm cut in squares. Makes about 11/2 pounds.
TO OBTAIN a copy
To get a copy of Greenford Lutheran Church’s “175th Anniversary Commemorative Cookbook,” stop at the church office, 7450 W. South Range Road, Salem, or call the church office at 330-533-5324 between 9 a.m. and 4 p.m. Monday through Friday. Requests also can be sent to P.O. Box 104, Greenford, OH 44422. The cost is $12, and add $5 for shipping and handling. For information call Shirley Martz at 330-533-2098.