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.

Girard First United Methodist Church’s

“A Taste of Tradition”

SLOW COOKER CRANBERRY MEATBALLS

by Karen Mosier

116-ounce can whole-berry or jellied cranberry sauce

3/4cup chili sauce

1/4cup water

216-ounce bags frozen fully cooked meatballs, completely thawed

Put the cranberry sauce, chili sauce and water in slow cooker and stir to combine. Add the meatballs and stir to coat them with the sauce. Cover and cook on low 3 to 4 hours until bubbly and meatballs are heated through. Add 2 tablespoons firmly packed brown sugar and 1 teaspoon lemon juice to the sauce for a sweet-sour variation. Stir; serve warm from the cooker. Makes 8 servings.

Ranch potato skins

by Betty Jensen

4baked potatoes

1/4cup sour cream

11-ounce package Hidden Valley original ranch dressing mix

Shredded cheddar cheese

Quarter the 4 baked potatoes. Scoop out the potatoes and combine with the remaining ingredients in a small bowl. Fill the skins with the mixture. Sprinkle with shredded cheddar cheese. Bake for 12 to 15 minutes at 375 degrees.

Bacon-Wrapped Water Chestnuts

by Sue McCulley

4cans whole water chestnuts

2pounds bacon

11/2cups brown sugar

3/4cup chili sauce

3/4cup mayonnaise

Cut bacon slices in half. Cook slightly until just pink (to get extra fat off) and then drain. Wrap bacon around water chestnuts and secure with a toothpick. Place in a 9-by-13-inch pan. Mix brown sugar, chili sauce and mayonnaise together and pour over the water chestnuts. Bake at 350 degrees for 45 minutes.SFlb

TO obtain a copy

Copies can be purchased at the church at 22 N. Market St., Girard, or by calling 330-545-4361. Cost is $10 each or $12 with shipping.