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.

Junior Women’s League of Canfield’s “SIMPLE PLEASURES II”

Crock Pot Pizza

by Terri Wagner

1pound ground chuck

1chopped onion

2/3of a 16-ounce box rigatoni

8ounces shredded mozzarella cheese

4ounces mushroom pieces

28-ounce cans Contadina pizza sauce

116-ounce package sliced pepperoni

Dash of Italian seasoning

Brown ground chuck and onion; drain. Cook pasta according to directions on box, drain. Alternate layers of each ingredient in crock pot: sauce, ground chuck, pepperoni, pasta, cheese, mushroom pieces, Italian seasoning, and repeat twice more for three layers. Cook for 4 to 5 hours on low heat.

Fettuccini Alfredo

by Joyce Siegel

16ounces fettuccine

2teaspoons olive oil

1/2cup nonfat sour cream

112-ounce can evaporated skim milk

6tablespoons freshly grated Parmesan cheese

2tablespoons snipped fresh parsley

1/2teaspoon dried basil

Dash of crushed red pepper flakes

Dash of black pepper

2cloves garlic, minced

Cook pasta according to package directions and drain. Return to pot and toss with oil. Add sour cream, milk, Parmesan, parsley, basil, red pepper flakes, pepper and garlic to cooked pasta. Cook over low heat until thick and bubbling, stirring constantly. Serve hot. Serves 6.

Fried Rice

by Yvonne MinnetI

31/2-4 cups cooked and chilled

long grain rice

1/4cup soy sauce

3tablespoons vegetable oil, divided

1cup cooked green peas

1egg

1/2pound small shrimp, cleaned; or cooked pork, beef or chicken

4green onions with tops, sliced

1clove garlic, minced

1/2cup sliced water chestnuts

Put 1 tablespoon of oil in wok or skillet. Heat oil to 200 degrees, add egg and scramble; remove egg and set aside. Increase heat to 250 degrees, and add remaining oil, onion and garlic. Stir fry 1 minute. Stir in shrimp and water chestnuts. Cook shrimp until it curls and turns pink, about 4 minutes. Stir in cold rice and soy sauce until well mixed, then stir in peas and egg. Stir constantly until hot. Makes 4 to 6 servings.

HOW TO ORDER

Order Junior Women’s League of Canfield’s “Simple Pleasures II” by calling Diane Smythe at 330-503-8202. The cost of $15 includes shipping.SClB