IMMACULATE HEART GARDEN CLUB’S “LADIES OF THE CHURCH”


IMMACULATE HEART GARDEN CLUB’S “LADIES OF THE CHURCH”

7-LAYER ITALIAN DIP

by DIANA MARQUETTE

28-ounce packages cream cheese, softened

1package dry Italian dressing mix

11/4cup marinara sauce

1/4cup shredded mozzarella cheese

1cup cooked Italian sausage

1/2cup chopped pepperoni

12.25-ounce can sliced olives, drained

1/4cup shredded Parmesan cheese

1/8cup chopped fresh parsley

Baguettes or tortilla chips

In a medium bowl mix cream cheese and Italian dressing. Spread on the bottom of a 7-inch by 10-inch baking dish. Pour marinara sauce over the top. Sprinkle mozzarella cheese over sauce, then sprinkle sausage and pepperoni over cheese. Layer olives over pepperoni. Sprinkle Parmesan cheese on top. Bake for 15 minutes at 350 degrees. Garnish with parsley. Serve with baguettes.

BROCC0LI-RICE CASSEROLE

by MARY LOZIER

210-ounce packages frozen broccoli

1can cheddar cheese soup

1can cream of mushroom soup

3/4cup milk

1small onion, chopped

1stick butter, cut in pads

1cup uncooked Minute Rice

Cook broccoli and drain. Mix all ingredients together. Pour into a 9- by 13-inch pan. Bake uncovered 35 to 40 minutes at 350 degrees.

FARM FRESH QUICHE

by MARIANNE HILDERHOFF

1/4cup olive oil

1bunch broccoli florets

1small chopped onion

3cups fresh spinach

3minced garlic cloves

4eggs

1pie pastry sheet

1cup two-percent milk

1tablespoon minced rosemary

1/2teaspoon salt

1/2teaspoon pepper

2-3slices cooked bacon, chopped

1/3cup shredded cheddar cheese

Preheat oven to 375 degrees. Heat oil, add broccoli and onion. Stir until crisp. Add greens and garlic; cook until greens are wilted. Place pastry sheet in a 9-inch shell. Fill with mixture. Mix in bowl eggs, milk, rosemary, salt and pepper; stir in 1/4 cup cheddar cheese and pour over vegetables. Sprinkle with remaining cheese and fried, chopped bacon. Bake for 30 to 35 minutes, test for doneness.

HOW TO ORDER

To order a cookbook, call Flo Arndt at 330-799-3595 or Joann Sulenski at 330-793-1101. Cost is $12 per book, plus shipping and handling.

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.