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 firstname.lastname@example.org.
“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
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
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
4teaspoons baking powder
1/2cup butter, melted
1cup butter, softened
1cup brown sugar
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.
2cups powdered sugar
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.