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 firstname.lastname@example.org.
ANGELS OF EASTER SEALS’ “ANGELS AND FRIENDS FAVORITE RECIPES III”
by MARGE SEBASTIAN
1block Vermont cheddar cheese
1large cream cheese
1can sliced black olives
1can sliced green olives
1/4cup balsamic vinegar
1/4cup olive oil
2cloves garlic, chopped fine
1green onion, chopped fine
Slice cheese in thin slices. Spread cream cheese on one side of each slice. Build a ring of cheese slices. Pile olives and pimentos in center of ring of cheese slices. Drizzle balsamic mixture over olives. It will run out and puddle around ring for a nice presentation. Serves 10.
RICOTTA STUFFED CHICKEN
by MRS. DONALD PANTALONE
1/2cup part skim Ricotta cheese
3tablespoons chopped fresh parsley, divided
1clove garlic, minced
3/4teaspoon salt, divided
1/2teaspoon pepper, divided
4boneless, skinless chicken breast halves, about 1 pound pounded to 1/4-inch thickness
1cup fresh bread crumbs from 2 slices bread
1/4cup all-purpose flour
Preheat oven to 425 degrees. Coat baking pan with non-stick cooking spray. Combine Ricotta, scallion, 2 tablespoons parsley, garlic, 1/4 teaspoon salt and 1/4 teaspoon pepper. Dividing evenly, spoon mixture onto center of each chicken half. Roll up and secure with toothpicks. Combine bread crumbs with remaining parsley, salt and pepper. Lightly beat egg white with 1 tablespoon water. Coat chicken rolls with flour, then dip into egg white mixture. Coat with crumb mixture. Bake in pan until juices run clear when meat is pierced with fork, 35 to 40 minutes. Remove toothpicks before serving.
HOW TO ORDER
The Angels of Easter Seals cookbook is sold at the Easter Seals Center, 299 Edwards St., Youngstown. For more local sites where the book can be purchased, visit www.mtc.easterseals.com or call 330-599-5500.