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 society department at 330-747-1471, ext. 1283, or email us at email@example.com.
ANGELS OF EASTER SEALS’ “ANGELS AND FRIENDS FAVORITE RECIPES III”
Champagne punch II
by Maria Limbert Markakis
1/2gallon dry white wine
1quart ginger ale
1bottle dry champagne
1pint fresh strawberries, sliced
Block of ice, made in a decorative mold
Pour all of the ingredients into a large bowl and mix. Yield: 1 gallon
chuck’s joggin’ in the jug
by charles a. AGOSTI
“Great energizer for the athlete”
16ounces grape juice
32ounces apple juice
8ounces wine vinegar
1/2cup honey (warm slightly to pour)
Mix well, and refrigerate. Drink 4 to 6 ounces daily.
cheesy spinach and bacon dip
by juDY kimmel
1pound Velveeta, cut into 1/2-inch cubes
110-ounce frozen chopped spinach, thawed and drained
14-ounce cream cheese, cut up
1can diced tomatoes and green chilies, undrained
8slices bacon, crispy, cooled and crumbled
Mix all ingredients together. Microwave on high 5 minutes or until mixture is completely melted and well blended, stirring often. Serve with tortilla chips or cut up fresh vegetables.
by jean bennett
4boneless, skinless chicken breasts
1tablespoon extra virgin olive oil
Salt and pepper
3cups chopped mushrooms
210.75-ounce cans chicken broth
Coat chicken breasts with olive oil. Squeeze juice from one lemon over chicken. Season with salt and pepper. Put chicken in a pan for baking and place 1 to 2 slices of lemon on each breast. Bake at 350 degrees for 30 to 40 minutes. While chicken is baking, melt butter in a skillet. Add mushrooms and tarragon. Lightly saute until mushrooms are tender and golden brown, about 6 minutes. Stir flour into mushroom mixture. Slowly add chicken brother and continue stirring. Gently boil until mixture reduces to form a thick creamy sauce, about 10 minutes. Serve sauce over chicken. Serves: 4.
aunt dot’s angel food dessert
by donna osipchak
and dorothy smith
1angel food cake (large)
1can cherry pie filling
13.5-ounce box instant vanilla pudding
1cup sour cream
Cube the cake. Place one-half of cake on bottom of 9-inch by 13-inch pan. Pour pie filling on top. Top with remaining cake. Mix together instant vanilla pudding, milk and sour cream. Pour pudding mixture over cake. Cover with plastic wrap and refrigerate for 5 hours.
HOW TO ORDER
The Angels of Easter Seals cookbook is sold at the Easter Seals Center, 299 Edwards St., Youngstown. For more local sites where the book can be purchased, visit www.mtc.easterseals.com or call 330-599-5500.