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Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Published: Wed, October 11, 2017 @ 12:00 a.m.

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.

greenford evangelical lutheran church’S “175th anniversary commemorative cookbook”

Texas “caviar”

by Carol Waggoner

1can black eyed peas, drained and rinsed

1can black beans, drained and rinsed

2cans corn, drained but not rinsed

1cup onion, diced

1cup celery, diced

1/2cup diced jalapenos or banana peppers (depending on how hot you prefer)

1small jar chopped pimentos, drained but not rinsed


1/4cup canola oil

1/2cup sugar

1/2cup white vinegar

Mix oil, vinegar and sugar together in a small saucepan. Bring to a boil, then remove from heat and let cool. Stir cooled marinade into other ingredients. Store in fridge six to eight hours, stirring occasionally. Delicious the first day but even better if made a day ahead. Serve with Tostitos or Fritos scoops.

Bow ties with sausage, tomatoes and cream

by Tara Bowser

112-ounce package bow tie pasta

2tablespoons olive oil

1/2teaspoon red pepper flakes

1/2cup diced onion

3cloves garlic, minced

11/2cups heavy cream

1/2teaspoon salt

3tablespoons minced fresh parsley

128-ounce can Italian style plum tomatoes, drained and coarsely chopped

1pound sweet Italian sausage, casing removed and crumbled

Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8-10 minutes or al dente; drain. Heat oil in a large, deep skillet over medium heat. Cook sausage and pepper flakes until sausage is evenly brown. Stir in onion and garlic and cook until onion is tender. Stir in tomatoes, cream and salt. Simmer until mixture thickens, 8-10 minutes. Stir cooked pasta into sauce, heat through. Sprinkle with parsley.

HOW TO obtain a copy

Stop at the church office at 7450 W. South Range Road, Salem, or call 330-533-5324 between 9 a.m. and 4 p.m. Mondays through Fridays. The cost is $12.

Or, to order by mail, send $17 (includes shipping and handling) to P.O. Box 104, Greenford, OH 44422.

For information call Shirley Martz at 330-533-2098.

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