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

Published: Wed, December 27, 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 society department at 330-747-1471, ext. 1283, or email us at society@vindy.com.


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.

lemon chicken

by jean bennett

4boneless, skinless chicken breasts

1tablespoon extra virgin olive oil


Salt and pepper

1/4cup butter

3cups chopped mushrooms

1teaspoon tarragon

2tablespoons flour

1/2teaspoon garlic

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

11/2cups milk

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.


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.

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