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



Published: Wed, November 28, 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 features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at shaffer@vindy.com.

ANGELS OF EASTER SEALS’ “ANGELS AND FRIENDS FAVORITE RECIPES III”

Layered Shrimp

By Mrs. DANIEL L. ROSSI

112-ounce package cream cheese, softened

1tablespoon Worcestershire sauce

1tablespoon lemon juice

1small grated onion

pinch of garlic salt

3/4cup chili sauce

18-ounce package shrimp, cut up

1/2tablespoon dried parsley flakes

Blend cream cheese with onion, lemon juice, Worcestershire sauce and garlic salt. Spread on chili sauce. Top with shrimp and sprinkle with parsely flakes. Cover with plastic wrap and refrigerate 12 hours.

Baby Spinich Salad

By Patti Gondol

812-ounce packages baby spinich

8strips crisp bacon, crumbled

3hard-boiled eggs, sliced

4ounces mushrooms, sliced

Dressing:

1cup salad oil

3/4cup sugar

1/3cup ketchup

1/4cup vinegar

1teaspoon Worcestershire sauce

1small onion, grated

1/4teaspoon salt

Mix ingredients for dressing and refrigerate (keeps up to 2 weeks). Toss remaining ingredients with dressing and serve.

Beef Brisket

By Joan Zarlenga

3yellow onions, sliced into rings

5pounds beef brisket

112-ounce bottle chili sauce

1package onion soup mix

1/2bottle Merlot

Spread 1/2 the onions in roasting pan. Lay brisket on top. Mix sauce, soup and wine. Pour over meat. Cover and bake at 375 degrees for 4 hours. Remove, bring to room temperature. Slice and pour remaining juice over meat. Cook 2 hours more before serving.

HOW TO ORDER

The Angels of Easter Seals cookbook is sold at the Easter Seals Center, 299 Edwards St., Youngstown. For more local sites where the book can be purchased, visit www.mtc.easterseals.com or call 330-599-5500.


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