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”
Pan-Grilled Pork Chops with Pineapple Salsa
By Eve Bevilacqua
44 ounce boneless center cut loin pork chops, about 1/2 inch thick
1tablespoon plus 2 teaspoons lime juice, divided
4slices pineapple, 1/2 inch thick
1medium red onion, cut into 1/2 inch thick slices
1tablespoon chopped jalapeno pepper
Combine pork and 1 tablespoon juice. Heat pan over medium-high heat. Coat pan with cooking spray; add pineapple and onion and cook 4 minutes. Chop pineapple and onion and combine in a bowl with remaining 2 teaspoons lime juice, jalapeno and 1/8 teaspoon salt. Sprinkle pork with 1/2 teaspoon salt and pepper. Heat grill pan. Coat pan with cooking spray; add pork and cook 4 minutes on each side until done. Makes 4 servings (1 chop and 1/2 cup salsa).
Southwest Chicken Soup
By Phyllis Riley
4chicken breasts, split
1onion, chopped
3carrots, chopped
1cup celery
5cloves garlic
3jalapeno peppers, seeded and chopped
1teaspoon ground cumin
1teaspoon coriander
128-ounce can tomato puree
3quarts chicken broth
6tortillas, chopped in strips
Avocado
Sour cream
Bake chicken breasts in oven for 35 to 40 minutes. Let cool, then shred. Saute onions, carrots, celery, garlic and jalapeno peppers in olive oil until tender. Add chicken, chicken broth, tomato puree, cumin and coriander. Cook for 40 minutes. If desired, add dab of sour cream, tortilla chips or avocado to your bowl of soup.
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.