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.
“FIRST UNITARIAN CHURCH COOKBOOK”
SPINACH & artichoke dip
by GYOMBER FAMILY
1teaspoon garlic, minced
3/4cup onions, chopped
1box frozen spinach, chopped
2ounces chicken broth
21/2cups heavy cream
1teaspoon ground white pepper (or black)
1cup Parmesan cheese
11/2cups artichoke hearts, drained well and chopped
8ounces cream cheese, chopped into pieces
Melt butter in heavy saucepan over medium heat. Saute onions until tender. Add garlic and spinach; cook until spinach is thawed. Mix broth with cream and add to pan. Let simmer until well blended. Add salt, pepper and Parmesan cheese. Continue to cook until cream is reduced by half (this is a judgment call – it will get thick when you add cream cheese). Take pot off the stove. Add cream cheese and artichokes; stir until cream cheese is melted and incorporated. Serve immediately with French bread, vegetables or tortilla chips.
EASY STICKY BUNS
by MARCIA MALMER
1/2cup brown sugar
1/3cup nuts, chopped
1/2cup sugar mixed with 2 teaspoons cinnamon
1tube refrigerator biscuits (quantity of 10)
Preheat oven to 350 degrees. Melt margarine. Add sugar and water; heat until sugar dissolves. Put about 1/2 tablespoon of mixture into each of 12 greased muffin cups. Sprinkle nuts over sugar mixture. Cut each biscuit into 6 pieces. Toss in sugar-cinnamon mixture. Put 5 pieces in each muffin cup. Bake for 15 to 20 minutes until lightly browned. Immediately loosen edges and turn upside down onto a baking sheet. Serve warm.
LUSCIOUS LEMON CHICKEN
by HELEN DEMALESWSKI
4chicken breast halves, skinned and boned
1/3cup all-purpose flour
1teaspoon garlic powder
1can chicken broth
1/4cup lemon juice
1tablespoon drained capers
Combine flour, tarragon and garlic powder. Coat chicken breast with 3 tablespoons of mixture. In a large, oiled skillet, brown chicken on both sides over medium heat. Combine remaining flour mixture with chicken broth, stir until blended. Add to skillet with lemon juice, sugar and capers. Cook, stirring occasionally until thickened.
by JANE PLATT
1prepared graham cracker or butter crust pie crust
8ounces cream cheese
1cup crushed pineapple in juice
1cup pecans (optional)
1cup bananas (optional)
1(8-ounce) carton Cool Whip
Blend cream cheese and sugar until smooth. Add pineapple, coconut, pecans and bananas. Fold in 1/2 the container of Cool Whip. Spoon mixture into prepared pie crust. Garnish with remaining Cool Whip.
TO obtain a copy
The cost of the cookbook is $7.25 if picked up at the church, 1105 Elm St., Youngstown. Call the church office at 330-746-3067 to set up an appointment for pickup or for information.
To have it mailed, send a check or money order for $10 to UUYO Cookbook to the above address.