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

Published: Wed, September 13, 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.


“Nick’s” hanky pankies

by suzy manos

1pound ground beef

1pound ground hot sausage

1teaspoon Worcestershire sauce

1/2pound Velveeta cheese

1/2pound mozzarella cheese

1teaspoon oregano

1teaspoon garlic salt

1/2teaspoon salt

1/4teaspoon pepper

1loaf of party rye

Brown beef and sausage; drain. Add cheeses; melt. Add spices. Spread mix onto party rye. Bake at 350 degrees until edges start to brown, about 10 to 15 minutes.

Strawberry bowl punch

by mary masters

1quart strawberries, washed and hulled

1/2cup lemon juice

3bottles white wine, chilled

2cups sugar

Mint leaves for garnish (optional)

Place strawberries in bowl; add lemon juice and sugar and shake bowl to mix well. Refrigerate for about 8 hours. When ready to serve, place strawberries in punch bowl and add the chilled wine. DO NOT ADD ICE. Garnish with mint leaves, if desired.

sicilian frittata

by norma garritano

2potatoes, peeled and sliced

2tablespoons olive or cooking oil

1/2cup chopped onion

1/4cup chopped green pepper

2cloves minced garlic

2cups chopped broccoli

6eggs (or equivalent substitute)

1/4cup grated Parmesan cheese

1/2cup shredded Monterey Jack cheese

1/4cup water

1/2teaspoon basil

Salt and pepper to taste

In a 10-inch skillet, cook potatoes, uncovered in hot oil 10 minutes or until just tender, turning occasionally. Add onion, green pepper and garlic. Cook until onion is tender. Add broccoli, reduce heat. Cook, covered, for five minutes. Beat together eggs, Parmesan cheese, water, basil, salt and pepper. Pour over vegetables in skillet. Cook, covered over low heat 10 to 15 minutes or until eggs are set. Sprinkle with Monterey Jack cheese. Remove from heat. Cover and let stand five minutes. Makes 4 to 6 servings.


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.

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