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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.
Junior Women’s League of Canfield’s “SIMPLE PLEASURES II”
barbecue potato rounds
by J.D. EICHER
11/2cups shredded Colby-Jack cheese
8slices of cooked and drained bacon (crumbled)
1/2cup chopped green onion
1/4cup barbecue sauce
Preheat oven to 450 degrees. Slice potatoes thinly. Coat the potato slices with vegetable oil. Place them on a cookie sheet and bake for 20 minutes. Remove from oven and pour barbecue sauce over potatoes. Sprinkle with cheese, onions and bacon. Return to oven and bake another 5 minutes or until cheese is melted.
BREAKFAST CASSEROLE (SAUSAGE QUICHE)
by JANET M. BOEHM
28-ounce tubes refrigerated crescent rolls
12ounces mild link or bulk sausage, cooked (cut into 1/2-inch pieces if using links)
1/2cup chopped onion
1tablespoon butter or margarine
14-ounce can sliced mushrooms, drained
23-ounce packages cream cheese, cut into 1/4-inch cubes
4ounces processed American cheese, cut into 1/4-inch cubes
1tablespoon chopped pimientos
2/3cup light cream
1tablespoon dried parsley flakes
Unroll one tube of rolls; press dough onto the bottom and up sides of a greased 11 x 7 x 2-inch baking pan to form a crust. In a skillet, saute onion in butter until tender; add mushrooms; spoon over sausage; top with cheese and pimientos. In a bowl, beat eggs, cream, parsley, salt, pepper and garlic powder; pour over casserole. Unroll second tube of rolls, seal perforations. Cut dough into 1/2-inch lengthwise strips. Arrange strips to form a lattice crust over top of quiche. Sprinkle with paprika. Bake at 350 degrees for 50-55 minutes, cover loosely with foil if browning too quickly. Let stand 10-15 minutes before cutting. Makes 8-10 servings.
FROZEN CHERRY SALAD
by PAT NELLIS
1can Eagle Brand sweetened condensed milk
1can cherry pie filling
1/4cup lemon juice
1/4teaspoon almond extract
115-ounce can crushed pineapple, drained
112-ounce Cool Whip
Mix condensed milk, pie filling, lemon juice, almond extract and pineapple in a large bowl, fold in Cool Whip. Pour into a 9 x 13-inch pan and freeze. Remove from freezer 15 minutes before serving.
HOW TO ORDER
Order Junior Women’s League of Canfield’s “Simple Pleasures” by calling Diane Smythe at 330-503-8202. The cost of $15 includes shipping.SClB