Vindicator Logo

Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Wednesday, November 23, 2016

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


Pine Cone Cheeseball


1package 8 ounces garden veggie cream cheese

1package 8 ounces roasted garlic cream cheese

1cup sharp Cheddar cheese, shredded

3green onions, chopped

2cups pecan halves, toasted

Fresh rosemary sprigs

Stir together cheese and onion. Shape into an oval (pine cone shape) and chill for 2 hours. Arrange nuts in overlapping rows working upward. Put rosemary spring at top of cone for “branches.” Serve with crackers.



1/4cup olive oil

6skinless, boneless chicken breasts

1/2large onion, chopped

2garlic cloves, chopped

1tablespoon oregano

115 ounce can tomato sauce

1141/2-ounce can Italian style stewed tomatoes

1/3cup white wine

2bay leaves

8ounces penna pasta, cooked

1cup grated Mozzarella

1/2cup Romano

1/2cup Parmesan

Heat oven to 375 degrees. Butter a 9-by-13-inch glass dish. Heat oil over high heat. Season chicken with salt and pepper. Saute until outside is white, about 1 minute per side. Transfer to plate. Add onion, garlic and oregano to skillet; saute until onions are soft, about 4 minutes. Add sauce, tomatoes with juice, wine and bay leaves. Line prepared dish with pasta. Put chicken on top and cover with sauce. Sprinkle cheese over all. Bake until chicken is cooked through, about 20 minutes.



1pound butter (unsalted is better)

1cup powdered sugar, sifted

3cups sifted flour

3/4cup cornstarch

Cream butter to the consistency of whipped cream. Gradually add sugar to butter, Blend well. Don’t overwork or mixture becomes oily. Mix flour and cornstarch together and add gradually to the butter mixture. Lightly dust a board with flour and confectioners’ sugar. Turn out dough and divide into two parts. pat into two circles about 3/4 inch thick. Pinch edges and prick all over with a fork. Place on baking sheet. If weather is warm, place in refrigerator 30 minutes. Preheat oven to 375 degrees, then reduce to 300 and bake until done, about 45 minutes. Dough should be golden, not brown. Cut into wedges while warm.

Quick version: Pat down until 1/2 inch think. Cut into small rounds. Place on a cookie sheet. Prick with fork. Chill and bake as above about 20 minutes.

TO obtain a copy

The cost of the cookbook is $7.25 if picked up at the church, 1105 Elm St., Youngstown. Call the church office at 330-746-3067 to set up an appointment for pickup or for information.

To have it mailed, send a check or money order for $10 to UUYO Cookbook to the above address.