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Each week, this column offers recipes from Valley cookbooks. If your organization would like to have



Published: Wed, January 9, 2019 @ 12:00 a.m.

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 society@vindy.com.

YHA FEDERAL CREDIT UNION’S “TASTEFUL TREASURES”

CHILI RANCH POTATOES

by DEBBIE GRAHAM

2pounds potatoes, cut into cubes

1teaspoon chili powder

1/2teaspoon salt

1/4teaspoon black pepper

3tablespoons butter

1/2(8 ounce) bottle ranch dressing or 1 package dry ranch dressing

1/2(8 ounce) package shredded cheddar or Monterey Jack cheese

Place cubed potatoes in baking dish. Combine chili powder, salt and pepper together in small bowl and spread evenly over potatoes. Cover with foil and bake at 400 degrees until potatoes are tender. Remove from oven. Mix in cheese and ranch dressing/dry ranch dressing. Continue to bake in oven for 10 minutes until cheese is melted and bubbly.

ALMOND CHEESECAKE

by SISTER LEWIS

40vanilla wafers

1/4cup shaved almonds

1/4cup melted butter

4(8-ounce) packages cream cheese, softened

11/4cups sugar

11/2teaspoons almond extract

1/2teaspoon vanilla extract

4eggs, lightly beaten

2cups sour cream

1cup Cool Whip

1/4cup sugar

Shaved almonds for topping

Crush wafers and add almonds and butter. Press into a springform pan to form crust. Mix cream cheese and sugar then add almond and vanilla extract. Mix in eggs until smooth. Pour over crust. Bake for 50 to 55 minutes at 350 degrees. Let stand 10 minutes to cool. Meanwhile, mix sour cream, cool whip and sugar. When cheesecake is cooled, spread sour cream mixture evenly across top of cake and put back in the oven for 5 minutes. Let cool completely and top with shaved almonds. Refrigerate.

ABOUT THE BOOK

The cookbook includes recipes from members and friends of YHA Federal Credit Union, the credit union for the former Southside Hospital, and Northside Hospital.

HOW TO ORDER

Call Melanie Fannin or Beth Dunn at 330-759-9570. The cost is $10 per cookbook plus $3 shipping and handling per book.


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