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.
“PARTY FAVORITES” BY ANGELS OF EASTER SEALS
FRENCH TOAST CASSEROLE
by JUDY SHEPARD
6slices toasted white bread
8breakfast sausage links or 1/2-pound bulk sausage
1/4cup minced dry shallots
1/4teaspoon lemon pepper seasoning
Maple syrup (optional)
Cut toast into cubes; cook sausage links or bulk sausage until crispy; combine and sprinkle with shallots. In separate bowl, beat eggs and milk until well blended and frothy. Add lemon pepper seasoning. Butter a 2-quart baking dish with 1 teaspoon butter. Add the blended toast, sausage and shallots; then pour the egg-milk mixture over top. Grate a little fresh nutmeg over the top. Bake at 350 degrees for 60 to 70 minutes. When done, the pie will be springy to the touch and the center will remain firm. Let cool 10 minutes before slicing. Serve with maple syrup, if desired. Serves 6.
BEST EVER SLOPPY JOES
by FRAN GALE
1pound ground chuck
1/2cup chopped green pepper
2tablespoons apple cider vinegar
2teaspoons dry mustard
1tablespoons brown sugar
1tablespoon Worcestershire sauce
Salt and pepper to taste
Brown meat, onion and green pepper. Mix ketchup, water, apple cider vinegar, dry mustard, brown sugar, Worcestershire sauce and salt and pepper to taste. Add to meat mixture. Simmer for 30 minutes. Serve on buns. Serves 6.
MOM’S FROZEN FRUIT SALAD
by DEBBIE LIPTAK
1cup sour cream
1/2(4-ounce) container Cool Whip
2tablespoons lemon juice
1(13-ounce) or larger
crushed pineapple, drained well
2medium bananas, diced
1/2cup maraschino cherries, sliced, drained and dried on paper towel
1/2cup chopped walnuts
Blend sour cream, Cool Whip, sugar, lemon juice and vanilla. Fold in all the fruit and walnuts. Put in loaf pan or ring mold and freeze. Remove from freezer 20 minutes before serving. Slice while frozen and serve immediately.
DEATH BY CHOCOLATE
by susan berny
1(19.8-ounce) box brownie mix
1/2cup coffee liqueur
3(3.5-ounce) packages instant cheesecake pudding
1(12-ounce) carton whipped topping, thawed
Cook brownies according to package directions; let cool. Poke hole in the tops of brownies with a fork and pour the liqueur over brownies; set aside. Prepare pudding according to package directions. Break up half the brownies into small pieces and place in the bottom of a glass bowl or trifle dish. Cover with half the pudding, then half the candy and then half the whipped topping. Repeat layers with the remaining ingredients.
ABOUT THE BOOK
The cookbook is a commemorative collection of party recipes by the Angels of Easter Seals and the Easter Seals staff and board members.
TO obtain a copy
Copies can be purchased at any of the Easter Seals locations for $14 each. Or, to order by phone or online, call the Angels event line at 330-599-5500 or visit www.mtc.easterseals.com; the cost with shipping is $16.