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“FIRST UNITARIAN CHURCH COOKBOOK”



Published: Wed, April 17, 2019 @ 12:00 a.m.

“FIRST UNITARIAN CHURCH COOKBOOK”

ZIPPITY DIP

by HELEN DEMALESWSKI

1cup sour cream

1tablespoon honey

11/2teaspoons chili powder

1teaspoon ground cumin

1/2teaspoon garlic powder

1/2teaspoon salt

1/2cup green onion, chopped

Combine sour cream, honey, chili powder, cumin, garlic powder and salt. Stir in green onion. Serve with crisp vegetables.

WHITE CHILI WITH SALSA

by MARGARET HAUSHALTER

21/2cups water

1teaspoon lemon pepper seasoning

1teaspoon cumin seed

4chicken breast halves

1teaspoon olive oil

2cloves garlic, minced

1cup onion, chopped

2packages frozen shoepeg white corn

2cans chopped green chilies, undrained

1teaspoon ground cumin

2-3tablespoons lime juice

2cans Great Northern beans, chopped

1tablespoon fresh cilantro, chopped

Combine water, lemon pepper seasoning and cumin seed; bring to a boil. Add chicken breast halves. Reduce heat to low, cover and simmer 20 to 28 minutes until chicken is tender. Remove chicken and cut into 1-inch pieces. Return chicken to saucepan. Spray medium skillet with cooking spray, add garlic and cook 1 minute. Remove garlic and add to chicken mixture. Add onion to the skillet and cook until tender. Then add onion, corn, ground cumin, chilies and lime juice to the chicken mixture. Bring to a boil and add beans and cilantro and cook through.

Add crushed tortilla chips on top before serving. Serve with chips and salsa and more chopped fresh cilantro. Makes 8 servings.

RICE PUDDING

by GYOMBER FAMILY

4eggs, beaten

2cups milk

1/2cup sugar

1/4cup raisins (optional)

1cup cooked rice

2teaspoons vanilla

Dash of salt

Dash of cinnamon

In saucepan, combine eggs, milk, sugar and raisins (if using). Cook and stir over medium heat for 6 to 8 minutes or until mixture coats a wooden spoon. Remove from heat and add rice, vanilla, salt and cinnamon. Spoon into dishes and chill.

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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