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 email@example.com.
NEW LIFE LUTHERAN CHURCH’S “HEAVENLY DELIGHTS”
FETA CHEESE PASTA
by DIANE WILDING
4ounces feta cheese (plain or garlic and herb)
1package spinach, cooked and drained
18-ounce can tomato sauce
18-ounce can diced tomatoes
1pound penne or rigatoni
1tablespoon olive oil
Salt and pepper to taste
Cook pasta and spinach separately; drain both. In medium frying pan, saute tomatoes, sauce, spinach and olive oil until hot. In a large bowl, mix pasta, feta cheese, spinach mix and salt and pepper. Serve hot.
PEANUT BUTTER PIE
by DEANNA SNEIZIK
18-ounce package Philadelphia cream cheese
1/2cup chunky peanut butter
1cup powdered sugar
18-ounce Cool Whip
2cups peanut butter cups, cut up
Chocolate or graham cracker pie crust
2-3more peanut butter cups cut up, for garnish
Beat cream cheese and peanut butter well. Add powdered sugar and continue to beat. Then fold in Cool Whip and cut up peanut butter cups. Pour into pie crust. Garnish top with additional peanut butter cups. Refrigerate for 3 hours.
MARBLED ORANGE FUDGE
by PATTY CARROLL
2/3cups evaporated milk
1/2cup butter, cubed
1package (10 to 12-ounces) white baking chips
17-ounce jar marshmallow creme
3teaspoons orange extract
12drops yellow food coloring
9drops red food coloring
Line a 9-inch by 13-inch pan with foil and coat with cooking spray. In a small heavy saucepan, combine sugar, evaporated milk and butter. Cook and stir over low heat until sugar is dissolved. Make sure heat is low so it does not get grainy. Bring to a boil and boil for 4 minutes while stirring. Remove from heat and stir in chips and marshmallow cream until smooth. Remove 1 cup and set aside. Add extract and food coloring to the remaining mixture. Stir until blended. Pour into prepared pan. Pour the reserved mixture over top and cut through mixture with a knife to swirl. Cover and refrigerate until set. Using foil, lift fudge out of pan and cut into squares. Store in an airtight container in the fridge.
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.