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Each week, this column offers recipes from Valley cookbooks. If your organization would like to have

Published: Wed, May 16, 2018 @ 12:00 a.m.

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.


SPINACH & artichoke dip


2ounces butter

1teaspoon garlic, minced

3/4cup onions, chopped

1box frozen spinach, chopped

2ounces chicken broth

21/2cups heavy cream

1teaspoon salt

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.



1tablespoon margarine

1/2cup brown sugar

1tablespoon water

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.



4chicken breast halves, skinned and boned

1/3cup all-purpose flour

1teaspoon tarragon

1teaspoon garlic powder

1can chicken broth

1/4cup lemon juice

1tablespoon sugar

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.



1prepared graham cracker or butter crust pie crust

8ounces cream cheese

1/3cup sugar

1cup crushed pineapple in juice

1cup coconut

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.

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