“FIRST UNITARIAN CHURCH COOKBOOK”


“FIRST UNITARIAN CHURCH COOKBOOK”

GRANDMA’S BUNS

by LOWELL SATRE

51/2cups flour

1/2cup sugar

1/3cup shortening

11/2cups milk or 1 cup milk and 1/2 cup water

2eggs

11/2teaspoons salt

2packages or 2 tablespoons yeast

1teaspoon crushed cardamom

Dissolve yeast in 1/2 cup warm water. Scold or warm milk. Add sugar. Add 3 cups flour to yeast and milk mixture. Add melted shortening. Gradually add remaining flour and cardamom. Knead. Put in greased bowl and let rise until double in size. Punch down and let rise again. Shape into small buns and let rise. Bake near top of oven for 15 minutes at 375 degrees.

SPAGHETTI PIZZA-STYLE

by RICHARD PALMER

1/2pound lean ground beef

1/2cup chopped onion

8ounces spaghetti, broken into 2-inch pieces

2(8-ounce) cans tomato sauce (or with mushrooms)

1/2teaspoon garlic salt

1/2teaspoon basil

1/4teaspoon oregano

6ounces mozzarella or cheddar cheese

Pizza toppings (cold cuts, anchovies, olives and more)

Crumble beef and combine with onion in 2 (9-inch) pie plates. Brown in 425 degree oven, stirring occasionally. Meanwhile, cook spaghetti, rinse and drain. Spread spaghetti over meat mixture. Pour 11/2 cans sauce and seasonings over spaghetti and toss lightly. Cover with cheese and choice of toppings. Pour on remaining sauce and bake at 350 degrees for 10 minutes. Serves 4 to 5.

BERGER’S BROCCOLI SALAD

by LOUISA BERGER

3stalks broccoli, trimmed and cut into bite-sized pieces

2cups provolone cheese, grated

1cup golden raisins

1cup honey roasted peanuts

1/2cup chopped red onion

2tablespoons vinegar

1cup mayonnaise

2tablespoons sugar

Combine broccoli, cheese, raisins, peanuts and onion in a large bowl. Sprinkle with 2 tablespoons sugar and toss. Whisk mayonnaise and vinegar together until smooth and pour over salad mixture; stir gently until thoroughly combined. Chill at least 3 hours before serving.

BAKED HAWAII

by MARCIA MALMER

1large mango

1egg white

1tablespoon sugar

Preheat oven to 325 degrees. Cut halves from mango and peel. Place cut side down on baking sheet sprayed with non-stick spray. Whip egg white until soft peaks form. Add sugar slowly and continue beating until stiff. Divide whites over mango halves and spread to cover. Bake until light golden, about 10 minutes. Serve warm.

TO obtain a copy

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.

To have it mailed, send a check or money order for $10 to UUYO Cookbook to the above address.

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