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.

“PARTY FAVORITES” BY ANGELS OF EASTER SEALS

BRIDE’S DELIGHT PUNCH

by COMMITTEE

112-ounce can frozen lemonade concentrate

16-ounce can frozen orange juice

2quarts ice water

1/2gallon raspberry sherbet

1quart vanilla ice cream

Mix together lemonade, orange juice and ice water. Place scoops of sherbet and ice cream in a punch bowl. Add juice mixture, stir until blended. Yield: 36 half-cup servings.

SUMMER MUFFINS

by KATHY MILLER, AnGEL

1box yellow cake mix

1teaspoon coconut extract

1cup flaked or shredded coconut

1cup crushed pineapple, drained

1/2cup chopped walnuts

Prepare yellow cake mix according to package directions. Gently add coconut extract, flaked or shredded coconut, pineapple and walnuts. Fill baking cups 3/4 full. Bake at 350 degrees for 20 minutes.

CRUNCHY GARDEN POCKETS

by MARY LOU GREEN, ANGEL

1small cucumber, chopped

1small onion, chopped

12black pitted olives, chopped

1/2cup prepared Italian dressing

8slices smoked ham

8slices roasted turkey breast

4pita breads, cut in half

Mix cucumbers, onion, olives and dressing. Refrigerate one hour to marinate. Fill pita bread halves with ham, turkey and vegetable mixture. Makes 8 sandwiches.

SUMMER DELIGHT

by JOAN ZARLENGA, ANGEL

1cup flour

1/4cup brown sugar

1/2cup walnuts

1/2cup melted margarine

2egg-whites

3/4cup granulated sugar

110-ounce package frozen strawberries, partially thawed and cut into pieces

2tablespoons lemon juice

14 and one-half ounce carton frozen whipped dessert topping, thawed

Fresh strawberries

In a bowl, stir flour, brown sugar, walnuts and margarine. Spread in 9 x 13-inch pan. Bake at 350 degrees for 20 minutes, stirring occasionally. Remove from oven, cool. Sprinkle 2/3 of baked mixture in bottom of same pan, reserving remaining mixture. In large bowl, combine egg whites, 1/4 cup granulated sugar, strawberries and lemon juice; beat at low speed until mixture begins to thicken, about two minutes, then beat at high speed until stiff peaks form, about 10 to 12 minutes. Fold in whipped topping. Spoon over mixture in pan; top with reserved crumbs. Freeze six hours or overnight. Trim with fresh berries.

ABOUT THE BOOK

The cookbook is a commemorative collection of party recipes by the Angels of Easter Seals and the Easter Seals staff and board members.

TO obtain a copy

Copies can be purchased at any of the Easter Seals locations for $14 each. Or, to order by phone or online, call the Angels event line at 330-599-5500 or visit www.mtc.easterseals.com; the cost with shipping is $16.

Don't Miss a Story

Sign up for our newsletter to receive daily news directly in your inbox.