“PARTY FAVORITES” BY ANGELS OF EASTER SEALS


“PARTY FAVORITES” BY ANGELS OF EASTER SEALS

GOLDEN PUNCH

by MARY KISSOS

11/2cups sugar

3cups water

3cups freshly prepared tea, cooled to room temperature

3cups unsweetened pineapple juice

11/2cups lime juice

1(6-ounce) can frozen orange juice concentrate, thawed

3cups ginger ale

Combine sugar and water in saucepan. Set on low heat and stir until sugar is dissolved. Increase heat. Cover and boil 5 minutes. Remove from heat; set aside to cool. In a large bowl combine prepared tea, pineapple juice, lime juice and orange juice concentrate. Stir to blend ingredients. Chill in refrigerator. When ready to serve, pour chilled fruit juice into a chilled punch bowl. Pour in the sugar syrup and chilled ginger ale. Stir and blend thoroughly. Serves 25.

TASTY CHICKEN RICE SALAD

by ELAINE ONDOMISI

4double chicken breasts

2cups Uncle Ben’s original rice

1cup diced celery

1/4teaspoon black pepper

1tablespoon chopped parsley

1cup green olives, chopped

1/2cup black olives, chopped

1green pepper, diced

4green onions, chopped

1package Good Seasons Italian dressing mix, prepared

Cook chicken in water, enough to reserve 5 cups of broth. Add celery, parsley and black pepper. When chicken is cooked, take it out and strain soup. Cook the rice in 5 cups of broth. Shred chicken and add rice, olives, green pepper and onions. Pour in the prepared Italian dressing and mix well. Chill thoroughly.

ZUCCHINI SUPREME

by PATTI BURKE

4cups chopped zucchini

2cups N.Y. sharp cheddar cheese

1green pepper, chopped

1onion, chopped

1can mushrooms, drained, chopped

2medium-sized tomatoes, chopped

1/2cup oil

3eggs, beaten

13/4cups Bisquick

Mix together all ingredients in a large bowl. Bake at 350 degrees in a 9-by-13-inch greased dish, uncovered for 40 to 50 minutes.

KLONDIKE DESSERT

by PATRICIA CERRICA

6ounces Jello (apricot)

3cups boiling water

4Klondikes

12ounces Cool Whip

Dissolve Jello with water. Refrigerate till frothy (like egg white consistency) 4 to 5 minutes. Take Klondikes out of freezer and let them get a little soft. Break them up and add to Jello mix. Add Cool Whip. Pour into 9- by 13-inch pan. Serves 12.

ABOUT THE BOOK

The cookbook is a commemorative collection of party recipes by the Angels of Easter Seals and the Easter Seals staff and board members.

TO obtain a copy

Copies can be purchased at any of the Easter Seals locations for $14 each. Or, to order by phone or online, call the Angels event line at 330-599-5500 or visit www.mtc.easterseals.com; the cost with shipping is $16.

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