Cookbook Corner | Alabama Caviar
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.
NEW LIFE LUTHERAN CHURCH’S “HEAVENLY DELIGHTS”
by ILA HUPP
2cans black-eyed peas, drained
2cans shoepeg corn, drained
2cans diced tomatoes with green chilis, drained
2green peppers, diced
12green onions, chopped
1/4teaspoon garlic powder or more to taste
1/4teaspoon garlic salt or more to taste
1/2teaspoon parsley flakes
116-ounce bottle Italian dressing
Mix all ingredients together and refrigerate. Better to make night before. Makes a large quantity.
by LINDA ALLENDER
1package salad mix or lettuce
1/2can cashews (whole, half or pieces)
1package dried sweetened cranberries
Dressing: 3/4 cup oil
1/3cup sugar or Splenda
Blend ingredients. Just before serving add to lettuce the cashews and cranberries.
by KIM LINHART
10slices of bread cubed and crust removed
2cups of ham or sausage
2cups sharp American cheese, grated
1/2teaspoon dry mustard
Must be prepared the night before. Beat eggs, milk and seasonings together. In a greased 9-inch by 13-inch pan, place bread, ham or sausage and cheese. Pour egg mixture over, cover and refrigerate overnight. Bake uncovered at 325 degrees for 1 hour or until center is set.
BRETHREN CHEDDAR DILL BREAD
by ELLEN CONRAD
4cups all purpose unbleached flour
1/8 cup sugar
11/2tablespoons baking powder
11/2teaspoon dry dill
3eggs, slightly beaten
Mix together all dry ingredients, then add liquid ingredients. Do not over beat. Mix until ingredients are incorporated. Pan out evenly in (2) 9-inch by 13-inch loaf pans, greased and floured. Bake at 350 degrees for 1 hour. Test with toothpick.
by LINDA CROWL
1chocolate cake mix
1jar caramel ice cream topping
1container of white frosting
4(2-ounce) Snickers bars
Prepare cake as directed. When cake cools, poke holes in it with a wooden spoon. Pour caramel topping over the cake. Frost with white frosting. Cut up Snickers bars and crumble over the cake.
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.