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



Published: Wed, January 23, 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 features department at 330-747-1471, ext. 1283, or email society@vindy.com.

NEW LIFE LUTHERAN CHURCH’S “HEAVENLY DELIGHTS”

THREE DAY PASTA SALAD

by MARY JANE MONTGOMERY

1pound box small seashell pasta, cooked

1can black olives, sliced in 4 pieces

1jar green olives, sliced in 3 pieces

4stalks celery, chopped

2small green peppers, chopped

1bunch green onions, whole stalk chopped

1package cooked salami, chunked small

1stick pepperoni, chunked small

1/2pound provolone cheese, chunked

1/2pound American cheese, chunked

1/2pound Swiss cheese, chunked

3fresh tomatoes, chopped

1cup vegetable oil

1/4cup white vinegar

5tablespoons Parmesan cheese

11/2teaspoon oregano

1teaspoon salt

11/2teaspoon pepper

Mix in a very large container: pasta, olives, celery, peppers, onions, salami, pepperoni and cheeses. Put in a shaker jar the oil, vinegar, Parmesan cheese, oregano, salt and pepper and shake together. Pour the jar ingredients over the pasta mixture and gently roll over the entire mixture daily for 3 days. On the third day, add the chopped tomatoes. Serve.

PORK CHOP ‘N POTATO BAKE

by MARY SWANSON

6pork chops

vegetable oil

seasoned salt

1can cream of celery soup

1/2cup milk

1/2cup sour cream

1/4teaspoon black pepper

1cup shredded cheddar cheese

1package frozen O’Brien or hash brown potatoes, thawed

1can French’s fried onions

Brown pork chops in lightly greased skillet. Sprinkle with seasoned salt and set aside. Combine soup, milk, sour cream, pepper and one-half teaspoon seasoned salt. Stir in potatoes, one-half cheese and one-half can fried onions. Spoon mixture into baking dish. Arrange pork chops over potatoes. Bake covered at 350 degrees for 40 minutes. Top with remaining cheese and onions a bake uncovered for 5 minutes. Serves 6.

HOW TO ORDER

Contact Marilyn Cosier at 330-539-4614 or Teresa House, church secretary, at 330-759-2617.

The cost is $15 per book.


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