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 society@vindy.com.

NEW LIFE LUTHERAN CHURCH’S “HEAVENLY DELIGHTS”

ALABAMA CAVIAR

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.

CRANBERRY-CASHEW SALAD

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

1/3cup vinegar

1teaspoon salt

1/2teaspoon pepper

Blend ingredients. Just before serving add to lettuce the cashews and cranberries.

EGG CASSEROLE

by KIM LINHART

10slices of bread cubed and crust removed

2cups of ham or sausage

2cups sharp American cheese, grated

6eggs

3cups milk

1/2teaspoon salt

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 salt

1/2cup butter

11/2teaspoon dry dill

3eggs, slightly beaten

2cups milk

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.

SNICKERS CAKE

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.

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