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.
“FAMILY, FRIENDS AND CARRIE”
by CARRIE TRAUTMAN-PESKA
1large head of cabbage, cut up
1can cream of mushroom soup
46-ounces shredded cheddar cheese
1large onion, chopped
3inch chunk of Velveeta cheese, chopped to melt
Boil cabbage until tender. Cook onions in butter. Add cheese and soup, stirring constantly until cheese melts. Mix cabbage and cheese and onion mixture in a casserole dish. Sprinkle with bread crumbs. Bake at 350 degrees for 30 to 45 minutes.
ROASTED GARLIC AND TOMATO SPREAD
by KAREN ELLWOOD
2whole garlic bulbs
3teaspoons olive oil
3plum tomatoes, quartered
18-ounce spreadable chive and onion cream cheese
1/4teaspoon Italian seasoning
1/4teaspoon salt (optional)
Take off excess outer skin from garlic bulbs (leave bulbs in tact). Cut off tops of garlic bulbs. Brush each garlic bulb with 1/2 teaspoon olive oil. Wrap each bulb in heavy-duty foil. Place garlic and tomatoes in foil-lined 9-inch baking pan. Brush tomatoes with rest of olive oil. Bake at 425 degrees for 30 to 35 minutes. Cool for 10 to 15 minutes. Squeeze garlic out of skins into small bowl. Drain any liquid from tomatoes; chop and add to garlic. Stir in cream cheese, Italian seasoning and salt, if using. Serve with crackers or french bread.
CHICKEN CORDON BLEU CASSEROLE
by DIANE MALLOW
16-ounce package chicken flavored stuffing
1103/4 ounce can condensed cream of chicken soup
1tablespoon prepared Dijon mustard
4boneless, skinless chicken breasts, cook and cut into bite-size portions
3cups fresh broccoli florets
2cups cooked, chopped ham
6slices extra thin Swiss cheese
Preheat oven to 375 degrees. Prepare stuffing as directed on package. Mix soup and mustard in medium bowl; stir in chicken, broccoli and ham. Spoon into 2-quart casserole dish sprayed with cooking spray; top with cheese slices and stuffing. Bake 35 to 40 minutes or until heated through.
RASPBERRY LEMONADE PIE
by SUE STEWART
1/3cup sweetened raspberry lemonade drink mix
1carton (8-ounces) whipped topping, thawed
1chocolate crumb crust
2cups vanilla ice cream, softened
In a large bowl, combine drink mix and water. Add ice cream, beat on low speed for 2 minutes or until blended. Fold in whipped topping. Spoon into crust. Freeze for 4 hours or until firm. Remove from freezer 10 minutes before serving. Serve with chocolate syrup if desired.
about the book
This is a collection of recipes compiled by committee members of the Carrie Peska Memorial Nursing Scholarship in memory of Carrie Peska. Their hope is to help future nurses give back to others the way they believe Carrie did during her 22-year nursing career.
HOW TO ORDER
Send a check or money order for $12 to Carrie’s Cookbook, 1019 John St., Niles, OH 44446. For information call 330-652-1602.