Wednesday, October 17, 2018
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 email@example.com.
ABUNDANT LIFE FELLOWSHIP’S “FRUIT OF THE SPIRIT”
BROCCOLI AND CAULIFLOWER SALAD
by DEANNA FOREMAN
1cup shredded cheddar cheese
1/2pound crispy bacon
Cut into small pieces, broccoli, cauliflower and onion. Add cheese and bacon. Add sauce and mix well. Let sit overnight in the refrigerator.
SPECTACULAR STUFFED EGGPLANT
by JAMIE MEREDITH
2medium eggplant, halved and center cut out leaving 1/2-inch all around
1/2cup red or green pepper
8ounces cheddar cheese, shredded
4ounces cream cheese, cubed
3-4teaspoons olive oil
1teaspoon garlic powder
1teaspoon onion powder
Leaving skin on the eggplant, remove the inside center leaving about 1/2-inch all around. Chop the eggplant that was removed along with the onion, mushrooms and pepper. Cook in olive oil on low heat until tender. Add spices and cheese and mix well. Spoon mixture into eggplant boats and bake in a greased 9- by 13-inch pan at 350 degrees for 30 to 40 minutes.
by ASHLEY GARVER
16buttery crackers, crushed
6ounces sharp cheddar cheese, grated
1clove garlic, finely chopped
46-ounce pieces of boneless, skinless chicken
4tablespoons butter (unmelted)
Heat oven to 350 degrees. In a bowl, combine crackers, cheese, garlic, salt and pepper. Dip the chicken in the butter then in the cracker mix, pressing gently to help the crackers adhere. Place the chicken on a foil-lined baking sheet. Sprinkle any remaining cracker mixture on the chicken and drizzle any remaining butter. Bake until the chicken is golden brown, about 25 to 30 minutes. Serves 4.
HOW TO ORDER
The cost is $15 and you may purchase a copy each week after Sunday service or by visiting the church from 10 a.m. to 3 p.m. Monday through Friday.