Each week, this column offers recipes from Valley cookbooks. If your organization would like to have
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 firstname.lastname@example.org.
ABUNDANT LIFE FELLOWSHIP’S “FRUIT OF THE SPIRIT”
by MONICA YOUNG
2heads of broccoli
1/2cup red onion, chopped
1/2cup red pepper, chopped
1/2cup green pepper, chopped
1/2cup black olives
1cup tomatoes, chopped
Mix all ingredients together and toss. Refrigerate until ready to serve. Add more ranch to taste.
CHICKEN CRESCENT ROLL CASSEROLE
by CONNIE BENNER
28-ounce cans crescent rolls
1can cream of chicken soup
3/4cup cheddar cheese, grated
4ounces cream cheese, softened
2tablespoons butter, soft, not melted
1teaspoon onion, minced
2large cooked chicken breasts, chopped
3cups cheddar cheese, grated
1/2teaspoon seasoning salt
Preheat oven to 350 degrees. Spray a 9-inch by 13-inch pan with Pam. Mix together milk, 3/4 cup grated cheddar cheese and undiluted chicken soup. In a separate bowl, mix cream cheese and butter until smooth. Add chopped chicken, onion and 1 cup grated cheese. Mix in salt and pepper (to taste). Unroll crescent roll triangle. Roll up crescent roll starting with the thicker end. Place a small amount of soup mixture in bottom of pan and spread evenly. Place crescent roll seam side down into pan. Continue until all crescent rolls are used. Drizzle remaining soup mixture over crescent rolls. Sprinkle 2 cups cheese over top. Bake uncovered 30 minutes or until soup is bubbly and cheese is melted.
PEANUT BUTTER PIE
by LINDA CROWL
8ounces cream cheese
1/2cup crunchy peanut butter
1cup powdered sugar
1medium tub whipped cream, partially thawed
1chocolate pie crust
Mix peanut butter and cream cheese, then add powdered sugar, slowly. Mix in partially thawed whipped cream. Pour into pie crest. Refrigerate for 2 hours.
HOW TO ORDER
The cost is $15 and you may purchase a copy each week after Sunday service or by visiting the church at 46469 state Route 46, New Waterford, from 10 a.m. to 3 p.m. Monday through Friday.