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 society@vindy.com.SFlbNEW LIFE LUTHERAN CHURCH’S “HEAVENLY DELIGHTS”

Spinach balls

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

6large eggs

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

1/4cup water

4cups fresh kale, chopped and soaked in water

1teaspoon thyme

5cups chicken broth or bouillon

1/4cup white wine, to taste

Red pepper flakes, to taste

Chopped onions, to taste

4tablespoons oil

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

2/3cup sugar

1/4teaspoon salt

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.

pumpkin bread

by lynn allison


2cups sugar

11/4cups oil

115-ounce can pumpkin

23-ounce packages cook ’n serve vanilla pudding (not instant)

2cups flour

1teaspoon baking soda

2teaspoons cinnamon

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.


Contact Marilyn Cosier at 330-539-4614 or Teresa House, church secretary, at 330-759-2617. The cost is $15 per book.

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