Each week, this column offers recipes from Valley cookbooks. If your organization would like to have
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 email@example.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
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
1can cream of celery soup
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.