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

Published: Wed, June 13, 2018 @ 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 society@vindy.com.




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.



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.



21/2cups sugar

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.


Contact Marilyn Cosier at 330-539-4614 or Teresa House, church secretary, at 330-759-2617.

The cost is $15 per book.

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