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

Wednesday, January 4, 2017

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.

“FAMILY, FRIENDS AND CARRIE”

PINEAPPLE DIP

by LINDA TOMKO-PLOTTS

28-ounce packages cream cheese

1small can crushed pineapple (drained)

Chopped pecans

1/4cup chopped green pepper

Seasoning salt

Mix together cream cheese, pineapple, green pepper and seasoning. Put in a bowl and top with pecans.

VEGGIE PIZZA

by KAREN ELLWOOD

28-ounce packages cream cheese

1cup mayonnaise

1envelope Hidden Valley Ranch powder dressing

Garlic powder to taste

2packages crescent rolls

Chopped broccoli

Chopped cauliflower

Chopped carrots

8ounces shredded cheddar cheese

Preheat oven to 350 degrees. Press out crescent rolls in a cookie pan and pinch seams together. Bake 8-10 minutes or until lightly browned. Cool completely. Mix together cream cheese, mayonnaise, Hidden Valley Ranch powder dressing and garlic powder. Spread cream cheese mixture over cooled crescent rolls. Spread chopped veggies over pizza and top with shredded cheese. Chill and serve.

HAM AND CHEESE STRATA

by NEOMA WASZO

1loaf crusty Italian bread

12ounces deli-sliced baked ham

1cup shredded Swiss cheese

12 eggs

1cup milk

1/2cup honey-Dijon mustard

Preheat oven to 350 degrees. Coat two-quart baking dish with cooking spray. Cut bread into 1/2-inch pieces. Cut ham into one-inch pieces. In large bowl, toss bread, ham and cheese. Transfer to baking dish. In separate bowl, whisk eggs, milk, mustard and salt and pepper (if desired). Pour egg mixture over bread mixture and let stand 10-15 minutes. Bake 40-50 minutes until set in center covering with foil if top begins to brown too quickly. Let stand 5-10 minutes before serving. Sprinkle with chopped fresh-parsley.

about the book

This is a collection of recipes compiled by committee members of the Carrie Peska Memorial Nursing Scholarship in memory of Carrie Peska. Their hope is to help future nurses give back to others the way they believe Carrie did during her 22-year nursing career.

HOW TO ORDER

Send a check or money order for $12 to Carrie’s Cookbook, 1019 John St., Niles, OH 44446. For information call 330-652-1602.