ANGELS OF EASTER SEALS’ “ANGELS AND FRIENDS FAVORITE RECIPES III”


ANGELS OF EASTER SEALS’ “ANGELS AND FRIENDS FAVORITE RECIPES III”

SPINACH SALAD

by PATTI GONDOL

1pound fresh spinach

1can water chestnuts, sliced

3hard-boiled eggs, chopped

6strips bacon, fried crisp, then crumbled (optional)

1container mushrooms, sliced

Dressing:

1/2cup sugar

1/3cup catsup

1cup oil

1/4cup vinegar

1small onion, chopped

Wash and dry spinach, break into small pieces. Add water chestnuts, chopped eggs and crumbled bacon. Toss. Add dressing just before serving.

HONEY OF A MEATLOAF

by ROSE MARY BUCHMAN

11/2ground round or 1-pound ground round and 1/2-pound lean pork

1/2cup grated carrots

2cups fresh bread crumbs

2eggs, beaten slightly

1onion, sauteed in butter

1minced garlic clove

1tablespoon chopped parsley

1tablespoon Worcestershire sauce

1/4teaspoon nutmeg

Salt and pepper to taste

Cheddar or light sharp cheese

Honey and Dijon mustard

Combine all ingredients except cheese and mustard. Form into loaf or 2 small loaves. Press cheese into center of loaf. Bake at 375 degrees for 1 hour, 30 minutes for smaller loaves. Glaze with honey and mustard and bake additional 30 minutes.

VEGAN MACARONI AND CHEESE

by JEAN BENNETT

1pound macaroni (mini shells or elbow)

11/2cups plain soy milk

1/2cup water

1/4cup tamari or soy sauce

1tablespoon paprika (Hungarian)

3/4teaspoon garlic powder

1teaspoon vegesal or salt

3/4block firm tofu

1/4cup oil, vegetable or canola

1dollop mustard

Prepare macaroni per package directions. Mix remaining ingredients, both liquids and powdered, in a blender to make a cheese sauce. Place drained pasta in 9-by-13-inch pan. Top with bread crumbs, if desired. Bake at 350 degrees for 25 minutes.

BLUEBERRY CRISP

by JUDY KIMMEL

4cups blueberries

1/2cup sugar

2tablespoons corn starch

2tablespoons lemon juice

1/2cup oats

1/2cup flour

1/2cup brown sugar

6tablespoons margarine, cut up

Mix blueberries, sugar, corn starch and lemon juice. Place in a 1-quart casserole dish. Mix together oats, flour, brown sugar and margarine. Sprinkle over top of blueberry mixture. Bake at 375 degrees for 45 minutes.

HOW TO ORDER

The Angels of Easter Seals cookbook is sold at the Easter Seals Center, 299 Edwards St., Youngstown. For more local sites where the book can be purchased, visit www.mtc.easterseals.com or call 330-599-5500.

Subscribe Today

Sign up for our email newsletter to receive daily news.

Want more? Click here to subscribe to either the Print or Digital Editions.