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 firstname.lastname@example.org.
ANGELS OF EASTER SEALS’ “ANGELS AND FRIENDS FAVORITE RECIPES III”
TACO VEGGIE PIZZA
by HEATHER COMINSKY
116-ounce tub sour cream
112-ounce package of cream cheese
1packet taco seasoning
1can Pillsbury Æ Crescent Rolls
Other vegetables, as desired
Mix sour cream, cream cheese and taco seasoning, set aside (makes enough for four pizzas). Lay crescent rolls flat on cookie sheets and bake per directions, let cool. Layer cream cheese mixture on top. Add vegetables and cheese. Try ranch dressing seasoning in place of taco seasoning, if desired.
By JILL DOUD
2bunches fresh broccoli (use only florets)
1cup crumbled crisp-fried bacon
1cup shredded mild Cheddar cheese
3/4cup golden raisins
1/2 to 3/4 cup cashews (whole or pieces)
1whole red sweet pepper, chopped
1/2cup chopped green onion (optional)
1cup Miracle Whip (not reduced calorie)
1/4cup wine vinegar
Mix dressing ingredients until smooth. Combine other ingredients and pour salad dressing over broccoli mixture. Stir well. Place in a shallow serving dish, cover and refrigerate four hours or overnight. Serves eight to 10.
by JOSIE CLARKE
3cups fresh bread crumbs
1/2cup Parmesan cheese
1small onion, minced
3tablespoons parsley, minced
Cut zucchini in half lengthwise and remove pulp with a spoon. Chop pulp and place in a bowl. Add bread-crumbs, Parmesan cheese, minced onion, parsley, salt, pepper and eggs. toss to combine. Fill zucchini shells with stuffing mixture. Dot with butter. Sprinkle with a little parmesan cheese and paprika, if desired. Bake at 350 degrees for 30 minutes. Serves six to 12.
BANANA PINEAPPLE PASSION
by LORAINE BODNAR
1can (20-ounces) pineapple chunks, undrained
13.5 ounce package vanilla instant pudding and pie filling
1Granny Smith apple, optional
Add pineapple with liquid to dry pudding mix in medium bowl. Stir two-minutes or until well blended (mixture will be thick). Add bananas, mix lightly. Serve immediately, or cover and refrigerate until ready to serve. Special extra: add some crunch by stirring in one chopped Granny Smith apple. Serves seven (one-half cup each).
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.