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.
YHA FEDERAL CREDIT UNION’S “TASTEFUL TREASURES”
by PATRICIA SCHROEDL
1quart fresh strawberries
2cups nonfat vanilla ice cream, softened
1package sugar-free strawberry gelatin
1/2cup boiling water
2teaspoons lemon juice
2liters lemon-lime soda, chilled
In a large bowl, mash strawberries. Add ice cream. In a small bowl, dissolve gelatin in water. Stir in lemon juice. Add to the strawberry mixture and mix well. Pour into a 11/2 quart freezer container. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Spoon into glasses and add soda. Garnish with strawberries if desired.
THERESA’S TACO SALAD by THERESA LYONS
3(8-ounce) packages cream cheese, softened
1(20-ounce) jar Ortega taco sauce (mild, medium or hot)
1package shredded lettuce
1cup shredded cheddar cheese
1small tomato, diced
1/2cup sliced black olives
Combine cream cheese with taco sauce and mix on low speed until smooth. Spread across bottom of 11-inches by 14-inches deep baking pan. Layer with lettuce, cheese, tomatoes and then olives. Chill at least 2 hours before serving with nacho chips.
KEY LIME CAKe by DEBRA GRIFFIN
1(18.25-ounce) package lemon cake mix
11/3cups vegetable oil
1(3-ounce) package lime flavored gelatin mix
3/4cup orange juice
Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour mixture into three 8-inch cake pans. Bake according to instructions on cake mix box. Allow to cool, then frost.
1(8-ounce) package cream cheese
3tablespoons fresh lime juice
4cups confectioner’s sugar
In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioner’s sugar. Mix well.
CARAMEL CHOCOLATE SAUCE by JUNE SMITH
1cup semisweet chocolate chips
1(5-ounce) can evaporated milk
In a 1 quart microwave-safe bowl, combine the caramels, chocolate chips, milk and butter. Microwave uncovered for 2 minutes. Stir. Heat 1-2 minutes more or until the caramels are almost melted. Stir until smooth. Serve warm if desired over ice cream. Refrigerate leftovers.
HOW TO obtain a copy
Send your check or money order for $13 per cookbook (includes shipping and handling) to YHA Federal Credit Union, 15 Colonial Drive, Suite 13, Youngstown, OH 44505. Include your name, address and number of cookbooks you are ordering.
For information call the credit union at 330-759-9570.