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 features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at shaffer@vindy.com.

ANGELS OF EASTER SEALS’ “ANGELS AND FRIENDS FAVORITE RECIPES III”

CROCKPOT LASAGNA

by KAREN BECK

3pounds hamburger

132 oz. jar spaghetti sauce

1large can tomato puree

Salt and pepper to taste

1tablespoon sugar

1package lasagna noodles, broken

1large cottage cheese

1-2cups Mozzarella cheese

Spray the crock with cooking spray. Brown the hamburger and then drain. Add to the hamburger, spaghetti sauce, puree, salt, pepper and sugar. Layer the crock pot with the hamburger mixture, noodles, cottage cheese and Mozzarella cheese. Do layering until all the ingredients are gone. Finish with sauce on top. Cook on low for 8 hours.

CHERRIES JUBILEE

by RITA PINTARIC

2cups pitted dark sweet cherries

1/4cup sugar

2tablespoons corn starch

1/4cup brandy, kirsch or cherry brandy

Vanilla ice cream (hard)

Drain cherries, reserving syrup. In sauce pan, blend syrup, sugar and cornstarch; gradually stir over medium heat until mixture thickens and bubbles. Remove from heat; stir in cherries. Turn into heatproof bowl or top of pan of chafing dish. Be sure bottom pan of chafing dish is filled with hot water. Keep over hot flame. Heat brandy or kirsch in small metal pan with long handle. Carefully ignite heated brandy and pour over cherry mixture. Stir to blend brandy into sauce. Serve immediately over ice cream.

CHERRY NUT SNACKS

by lynn sahli

Crust:

1/2cup butter

1/2cup sugar

1teaspoon vanilla

2egg yolks

11/2cups flour

Topping:

1cup brown sugar

1/2cup coconut

2egg whites

1/2cup chopped pecans

1/2cup Maraschino cherries, drained and chopped

Cream together butter, sugar and vanilla. Add egg yolks. Stir in flour. Pat in ungreased 9-inch baking dish. Combine brown sugar, coconut and egg white. Stir in pecans and cherries. Spread over the crust. Bake at 350 degrees for 30 to 35 minutes. Cool.

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.

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