Cookbook Corner | “HEAVENLY DELIGHTS”
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.
NEW LIFE LUTHERAN CHURCH’S “HEAVENLY DELIGHTS”
SZECHWAN PASTA SALAD
by JOANNE CVELBAR
2whole chicken breasts, cooked and shredded
1/2pound bow tie pasta, cooked, rinsed and cooled
3cups fresh broccoli
2scallions, sliced small
1red pepper, cut bite-size
1/4pound snow peas or frozen pea pods
5tablespoons red wine vinegar
2teaspoons sesame seeds
2cloves garlic, minced
1/2teaspoon red hot sauce
Mix all ingredients together well and refrigerate overnight.
LIMA BEAN CASSEROLE
by EMILY BERENDT
4cans butter beans
2cans tomato soup
1/3cup brown sugar
1cup juice from butter beans
Salt and pepper to taste
1tablespoon Worcestershire sauce
1large onion, diced
1large green pepper, diced
1teaspoon dry mustard
Cut up bacon and fry until brown. Add onion and green peppers until soft. (Pour some grease off if too much.)
Add soup and juice and cook slowly for ten minutes. Add Worcestershire sauce and stir. Place beans, brown sugar, mustard, salt and pepper in a casserole. Stir and add hot sauce. Bake at 350 degrees for 1 hour.
ALMOST HEAVEN CAKE
by PEARL SAARE
12-layer yellow cake mix
120-ounce can crushed pineapple
14-ounce package vanilla instant pudding
2cups cold milk
8ounces cream cheese, softened
12ounces whipped topping
Chopped pecans, optional
Prepare and bake cake mix using directions for 9-inch by 13-inch cake pan. Pierce cake with fork. Pour undrained pineapple over hot cake. Combine pudding mix and milk, mix well. Blend in cream cheese. Spread over pineapple. Spread whipped topping over top. Chill for 6 hours. Garnish with chopped pecans or shredded coconut.
CREAMY WHITE CHILI
by KIM RIDDELL
1pound boneless, skinless chicken breasts cut into cubes
1medium onion, chopped
11/2teaspoons garlic powder
1tablespoon vegetable oil
2cans (151/2-ounces) great northern beans, rinsed and drained
1can (141/2-ounces) chicken broth
2cans (4-ounces each) green chilies
1teaspoon ground cumin
1teaspoon dried oregano
1/4teaspoon cayenne pepper
1cup sour cream
1/2cup whipping cream
In a large saucepan saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat, stir in sour cream and whipping cream. Serve immediately. Makes 7 servings.
HOW TO ORDER
Contact Marilyn Cosier at 330-539-4614 or Teresa House, church secretary, at 330-759-2617.
The cost is $15 per book.