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.
“PARTY FAVORITES” BY ANGELS OF EASTER SEALS
BRIDE’S DELIGHT PUNCH
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.
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.
by JOAN ZARLENGA, ANGEL
1/4cup brown sugar
1/2cup melted margarine
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
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.