Wednesday, August 29, 2018
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 email@example.com.
“PARTY FAVORITES” BY ANGELS OF EASTER SEALS
SPINACH SAUSAGE SCRAMBLE
by SKINNY TARESHAWTY
110-ounce package frozen, chopped spinach
1/2pound mild Italian bulk sausage
1large onion, chopped
1clove minced or pressed garlic
Grated Parmesan cheese
Thaw spinach and squeeze out as much liquid as possible. Cook sausage over medium-high heat until browned. Add onion and garlic; cook, stirring until onion is limp. Drain fat; stir spinach into pan; cook, stirring until all liquid has evaporated (about 1 minute). Beat eggs until blended; pour over spinach-sausage mixture. Reduce heat to medium-low and cook gently lifting cooked portion to allow uncooked portion to flow underneath, until eggs are softly set. Transfer eggs to a warm serving dish. Encircle with tomato wedges and serve with Parmesan cheese to sprinkle over individual servings. Serves 4 to 6.
WILD RICE SOUP
by LUCILLE RICCI
2tablespoons onion, minced
4cups chicken broth
4cups wild rice, cooked
1cup ham, cut up
1cup carrots, sliced
3tablespoons slivered almonds
Melt butter, saute onion until tender. Blend in flour; gradually add chicken broth, stir until slightly thickened. Stir in rice, ham, salt and carrots. Simmer 10 to 15 minutes. Blend half-and-half and almonds. Simmer again for several minutes until hot. Serve.
ANGEL FOOD CAKE SHERBET DESSERT
by JANE J. EVANS
1angel food cake, broken into pieces
1quart sherbet (raspberry, orange, lime or rainbow)
1quart vanilla ice cream
Whipped cream or Cool Whip
Let ice cream soften slightly. In 2 round cake pans, lined with foil, mix cake chunks alternately with ice cream and sherbet. Freeze. Remove from pans and frost with whipped cream. Return to freezer. Take out in time to soften a little before cutting. Can be made in 9-inch by 13-inch dish.
ABOUT THE BOOK
A collection of party recipes by the Angels of Easter Seals, Easter Seals staff and board members.
TO obtain a copy
Purchase at any Easter Seals location for $16 each, includes shipping. To order by phone call the Angels event line at 330-599-5500 ; or to order online, visit www.mtc.easterseals.com.