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 editor Barb Shaffer at 330-747- 1471, ext. 1282, or email her at shaffer@vindy.com.

St. Michael Parish’s “Baking Bread Together II”

CLAM SPAGHETTI DISH

By lynda fuller

1/4cup olive oil

1clove garlic, peeled and finely chopped

Red pepper flakes

16-ounce can chopped clams, undrained

1/4cup chopped parsley

1/4teaspoon salt

1/4teaspoon oregano

1/4teaspoon black pepper

6ounces spaghetti, cooked

Heat olive oil over medium heat; add garlic and red pepper flakes. Saute for 1 to 11/2 minutes; cool, then add the clams. Return skillet to medium heat; add parsley, salt, oregano and black pepper. Heat sauce. Drain the spaghetti. Pour sauce over spaghetti and toss lightly to coat.

GRILLED SALMON BURGERS

By BERNICE HARNISHFEGER

114.75-ounce can Alaska salmon

2tablespoons lemon juice

11/2teaspoons dijon mustard

3/4cup dry bread crumbs

1/2cup sliced green onions

3egg whites

Drain and flake salmon. Combine lemon juice and mustard. Blend flaked salmon with bread crumbs, green onions and lemon juice-mustard mixture. Mix in egg whites until well blended. Form mixture into 4 patties and grill on a lightly oiled grill, or saute in a skillet until golden brown on both sides. Serve each burger on a bun with lettuce, tomato slices and condiments as desired.

HOW TO ORDER

Order St. Michael Parish’s “Baking Bread Together II” by visiting the church’s parish office, 300 N. Broad St., Canfield, open Monday through Friday from 9 a.m. to 4 p.m. For information contact Lynda Fuller, chairman of the cookbook committee, by calling 330-533-6019.