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



Published: Wed, April 19, 2017 @ 12:00 a.m.

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 shaffer@vindy.com.

Junior Women’s League of Canfield’s “SIMPLE PLEASURES II”

barbecue potato rounds

by J.D. EICHER

2-3large potatoes

11/2cups shredded Colby-Jack cheese

8slices of cooked and drained bacon (crumbled)

1/2cup chopped green onion

1/4cup barbecue sauce

Vegetable oil

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

6eggs

2/3cup light cream

1tablespoon dried parsley flakes

1/2teaspoon salt

1/2teaspoon pepper

1/2teaspoon garlic

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


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