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NEW LIFE LUTHERAN CHURCH’S “HEAVENLY DELIGHTS”



Published: Wed, May 15, 2019 @ 12:00 a.m.

NEW LIFE LUTHERAN CHURCH’S “HEAVENLY DELIGHTS”

TACO DIP

by BETH CISCO

1jar salsa

1can refried beans

1(16-ounce) container sour cream

1packet dry ranch dressing mix

1package shredded cheese

1small jar jalapenos (optional)

1can black olives (optional)

Mix sour cream and ranch dressing packet together, set aside. Take a deep baking dish and spread the following ingredients in layers; first, refried beans; second, sour cream and ranch mixture; third, spread with salsa; fourth, sprinkle cheese on top; final layer, sliced jalapenos and olives, in desired amounts. Serve with crackers or chips.

CABBAGE CASSEROLE

by GERRY HOUSE

1large head cabbage, shredded

1onion, chopped

6tablespoons margarine, divided

1can cream of mushroom soup, undiluted

8ounces Velveeta cheese, cubed

Salt and pepper

1/4cup dry bread crumbs

Cook cabbage in boiling water until tender and drain it. Saute onion in large skillet in 5 tablespoons margarine until tender. Add soup and mix well. Add cheese. Heat and stir until melted. Remove from heat. Stir in cabbage, salt and pepper. Transfer to ungreased 2-quart baking dish. In small skillet, melt remaining margarine. Cook and stir crumbs in the margarine until lightly browned. Sprinkle over the casserole. Bake, uncovered, at 350 degrees for 20 to 30 minutes. Serves 6 to 8.

SWEET AND SOUR PORK

by GAIL MOUNTS

11/2pounds lean pork loin cut in thin strips

2tablespoons vegetable oil

Pineapple juice drained from 14-ounce can pineapple chunks

1/2cup water

1/3cup white vinegar

1/4cup brown sugar

2tablespoons cornstarch

3/4cup green pepper, sliced

Pineapple chunks

Salt and pepper

Trim away all visible fat. Cut pork in very thin slices. Saute in oil until golden brown. Combine next 5 ingredients plus salt and pepper in glass jar and shake until mixed. Pour into pan and cook until sauce is clear and slightly thickened. Add meat. Cook over low heat for 1 hour. About 5 minutes before serving add green pepper, onion and pineapple chunks. Serve over rice. Makes 6 servings.

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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