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 society department at 330-747-1471, ext. 1283, or email us at email@example.com.SFlbNEW LIFE LUTHERAN CHURCH’S “HEAVENLY DELIGHTS”
by Patty carroll
1/2cup unsalted butter
1/2cup chopped onion
1teaspoon minced garlic
210-ounce packages frozen, chopped spinach, thawed and drained
18-ounce package herb seasoned stuffing mix
1cup grated Parmesan cheese
Salt and pepper to taste
Preheat oven to 350 degrees. Saute butter and onion about five minutes until soft. Add garlic and cook for about 30 seconds. Remove from heat and let cool. In a large bowl combine stuffing mix (do not precook, use dry from package), spinach, eggs, Parmesan cheese, salt, pepper and garlic, onion and butter mixture. Combine well. Roll mixture into one-inch balls and place on parchment lined baking sheet. Bake for 15 to 20 minutes, or until very slightly browned. Makes 18 to 24 balls. Serve warm with marinara to dip them in.
Chicken sausage soup
by katie wadsworth
1pound chicken apple sausage
2cups fresh mushrooms, cut into chunks
4cups fresh kale, chopped and soaked in water
5cups chicken broth or bouillon
1/4cup white wine, to taste
Red pepper flakes, to taste
Chopped onions, to taste
Handful of dried bagged lentils, soaked in water
Slightly fry, in a large frying pan, chicken apple sausage in oil and remove sausage from pan. Remove kale from water. Add lentils, mushrooms, kale, thyme, pepper flakes, and onions to the frying pan and turn over slightly for a few minutes. In a large, tall soup pot, add all ingredients, bring to a boil, turn down and simmer 15 to 20 minutes.
macaroni fruit salad
by teresa house
1can (15-ounce) chunk pineapple
1can mandarin oranges
1tablespoon flour (add more if needed)
1egg, slightly beaten
1/2pound Rosemarino macaroni
1container (8-ounces) Cool Whip
Drain juice from pineapple and oranges. Reserve juice. To juice add sugar, salt, flour, and egg. Cook until thick. Let cool. Cook macaroni. Let cool. When both are cool, mix together and cover. Refrigerate overnight. Then add fruit and Cool Whip. Refrigerate until ready to serve.
by lynn allison
115-ounce can pumpkin
23-ounce packages cook ’n serve vanilla pudding (not instant)
1teaspoon baking soda
2teaspoons pumpkin pie spice
Mix eggs, sugar, oil and pumpkin together. Add the pudding mixes. Add the rest of the ingredients and mix well. Pour into greased and floured bread pans. Bake at 325 degrees for 55 minutes. I always double this recipe. It is very moist and delicious.
HOW TO ORDER
Contact Marilyn Cosier at 330-539-4614 or Teresa House, church secretary, at 330-759-2617. The cost is $15 per book.