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 society@vindy.com.

“FAMILY, FRIENDS AND CARRIE”

CABBAGE CASSEROLE

by CARRIE TRAUTMAN-PESKA

1large head of cabbage, cut up

1can cream of mushroom soup

46-ounces shredded cheddar cheese

Bread crumbs

1large onion, chopped

3inch chunk of Velveeta cheese, chopped to melt

2tablespoons butter

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

1/2cup water

1carton (8-ounces) whipped topping, thawed

1chocolate crumb crust

2cups vanilla ice cream, softened

Chocolate syrup

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.

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