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

Wednesday, March 22, 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.

YHA FEDERAL CREDIT UNION’S “TASTEFUL TREASURES”

GRAPE SALAD

by CHRISTINE HALL

Salad

8ounces cream cheese

1cup white sugar

16ounces sour cream

1teaspoon vanilla

4pounds whole grapes (red and green)

Whip together cream cheese, sugar, sour cream and vanilla. Gently mix in grapes.

Topping

11/2cups chopped pecans

1cup brown sugar

Mix together pecans and brown sugar. Sprinkle over the grape mixture. Refrigerate at least 30 minutes before serving.

LEMON BROCCOLI

by KATHY GAUGLER

4cups fresh broccoli florets

1/2cup water

2teaspoons fresh squeezed lemon juice

1/4teaspoon salt

Pinch of pepper

Put broccoli florets and water in a large nonstick skillet, cover and cook on high for two minutes or until crisp-tender (water will evaporate). Transfer to bowl. Add lemon juice, salt and pepper and toss to coat.

HAM AND CHEESE QUICHE

by WHITNEY GRIFFIN

19-inch deep-dish pie shell

2cups shredded sharp cheese

1cup chopped ham

1/4cup yellow onion, finely chopped

2eggs, beaten

1/2cup mayonnaise

1/2 cup evaporated milk

Preheat oven to 375 degrees. Toss together cheese, ham and onion. Spoon into pie shell. Whisk together remaining ingredients until well blended. Pour over ham and cheese mixture. Bake for 45 minutes or until golden brown and knife inserted in middle comes out clean.

KEY LIME CAKE

by DEBRA GRIFFIN

Cake

118.25 ounce package lemon cake mix

11/3cups vegetable oil

4eggs

13-ounce package lime-flavored gelatin mix

3/4cup orange juice

Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour mixture into three 8-inch cake pans. Bake according to instructions on cake mix box. Allow to cool, then frost.

Frosting

1/2cup butter

18-ounce package cream cheese

3tablespoons fresh lime juice

4cups confectioner’s sugar

In a large bowl, beat butter and cream cheese until light and fluffy. Add lime juice and confectioner’s sugar. Mix well.

HOW TO obtain a copy

Send your check or money order for $13 per cookbook (includes shipping and handling) to YHA Federal Credit Union, 15 Colonial Drive, Suite 13, Youngstown, OH 44505. Include your name, address and number of cookbooks you are ordering.

For information call the credit union at 330-759-9570.