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Each week, this column offers recipes from Valley cookbooks.



Published: Wed, October 3, 2018 @ 12:00 a.m.

Each week, this column offers recipes from Valley cookbooks.

NEW LIFE LUTHERAN CHURCH’S “HEAVENLY DELIGHTS”

ZUCCHINI APPETIZERS

by JOANNE CVELBAR

3cups unpared, grated zucchini

1cup Bisquick

1/2cup chopped onion

2tablespoons chopped parsley

1/2cup grated Parmesan cheese

1tablespoon pepper

1/2tablespoon oregano

1clove of garlic, minced

1/2cup oil

4beaten eggs

Mix all ingredients together in the order they are given. Spread in Pam-sprayed 9-inch by 13-inch pan. Bake at 350 degrees for 25 minutes. Serve and enjoy.

ORANGE GLAZED SWEET POTATOES

by SHIRLEY JOHNSTON

6medium sweet potatoes

1cup orange juice

2teaspoons orange zest

1tablespoon corn starch

3tablespoons melted butter

Pinch or 2 of salt

1/3cup granulated sugar

1/3cup brown sugar (packed)

Cook potatoes in skins in boiling salted water, uncovered for 20 to 23 minutes until fork tender. Drain. Peel and slice into greased shallow baking dish. Meanwhile, combine orange juice, orange zest, corn starch, melted butter, salt, granulated sugar and brown sugar in saucepan, stirring until thick. Pour over potatoes. Bake at 350 degrees for 30 minutes. Baste occasionally.

SLOW COOKER CHICKEN And DUMPLINGS

by TRUDY RIDDELL

11/2pounds skinless, boneless chicken breasts, cut in 1-inch pieces

2medium Yukon gold potatoes, cut into 1-inch pieces (about 2 cups)

2cups whole baby carrots

2stalks celery, sliced (about 1 cup)

2cans condensed cream of chicken soup

1cup water

1teaspoon dried thyme leaves, crushed

1/4teaspoon ground black pepper

2cups all purpose baking mix

2/3cup milk

Place the chicken, potatoes, carrots, and celery into a slow cooker. Stir the soup, water, thyme and black pepper in a small bowl. Pour the soup mixture over the chicken and the vegetables. Cover and cook on low 7 to 8 hours or until chicken is cooked through or on high for 4 to 5 hours. Stir the baking mix and milk in a medium bowl. Spoon the batter over the chicken mixture. Turn the heat to high. Tilt lid to vent and cook for 30 minutes or until the dumplings are cooked in the center.

HOW TO ORDER

Contact Marilyn Cosier at 330-539-4614 or Teresa House, church secretary, at 330-759-2617.

The cost is $15 per book.


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