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.

“Cooking Ethnic- american style”

HOLY APOSTLES PARISH St. Stephen of Hungary Altar and rosary society

CARD PARTY/BINGO PUNCH

by LORETTA BACHO

22-liters orange soda

12-liter lemon-lime soda

1quart vanilla ice cream

1/2quart orange sherbet

Vodka to taste (optional)

Soften ice cream and sherbet; add soda slowly. Can be cut in half.

BAKED CORN CASSEROLE

by CAROLYN YURAK

1can cream-style corn

1can corn, drained

2tablespoons oleo, melted

2eggs

4tablespoons half-and-half

2tablespoons sugar

2tablespoons flour

Crushed crackers

Mix above ingredients and put in a greased 9-inch by 13-inch baking dish. Top with crushed crackers. Bake at 350 degrees for 1 hour.

CHICKEN CAJUN PASTA

by BARBARA KUKLA

3/4pound boneless, skinless chicken breasts, cut into bite-size pieces

1tablespoon Cajun seasoning, divided

1tablespoon olive oil

1red pepper, cut into thin strips

11/2cups sliced mushrooms

3/4cup chopped yellow onion

3/4cup diced yellow squash

2tablespoons flour

3cloves garlic, finely minced

1/4teaspoon black pepper

1(12-ounce) can evaporated skim milk

15fresh basil leaves, finely minced

8ounces bow tie or penne pasta, cooked and drained

1/2cup grated Parmesan cheese

2tablespoons chopped parsley

Toss chicken in 2 teaspoons Cajun seasoning. Heat oil in large skillet. Add chicken and cook until nearly done. Add pepper, mushrooms, onion and squash. Cover and cook 5 minutes. Whisk flour with remaining 1 teaspoon Cajun seasoning, garlic, pepper and milk. Add flour mixture to chicken and vegetables; add basil. Bring to boil and reduce heat to simmer. Cook 5 minutes or until sauce thickens, stirring occasionally. (If sauce is too thick, thin with hot water.) Toss pasta and cheese with sauce. Garnish with parsley.

CINNAMON ROLL CAKE

by DENISE SMOLKO

Cake:

3cups flour

1/4teaspoon salt

1cup sugar

4teaspoons baking powder

11/2cups milk

2eggs

2teaspoons vanilla

1/2cup butter, melted

Topping:

1cup butter, softened

1cup brown sugar

2tablespoons flour

1tablespoon cinnamon

Mix everything together except for the butter. Slowly stir in the melted butter and pour into greased 9-inch by 13-inch pan. Topping: Mix all the ingredients together until well combined. Drop evenly over the batter and swirl with a knife. Bake at 350 degrees for 28 to 32 minutes.

Glaze:

2cups powdered sugar

5tablespoons milk

1teaspoon vanilla

While warm, drizzle the glaze over the cake.

ABOUT THE BOOK

The cookbook is a compilation of treasured recipes, passed from generation to generation, in the hope that they not disappear from our tables.

HOW TO ORDER

Call Ilona Kubic at 330-533-1003. Cost is $13 and shipping is $5.

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