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.

NEW LIFE LUTHERAN CHURCH’S “HEAVENLY DELIGHTS”

Poppy Seed Chicken Casserole

by Patty Carroll

12ounce package Ritz crackers, crushed

2 tablespoons poppy seed

1cup melted butter

3-4pounds cooked and cubed chicken

1cup sour cream

2cans cream of chicken soup

Mix crackers, poppy seed and butter. Put half in bottom of 9-by-13-inch plan. Pat down lightly. Mix chicken, sour cream and soup. Put in pan on top of cracker mixture, top with rest of cracker mixture. Bake at 350 degrees for 35 to 45 minutes or until bubbly.

Split Pea Soup

by Gerry House

1package (16 ounces) dry green split peas

1ham bone

1large onion, chopped

1teaspoon salt

pepper

1/2 teaspoon dried thyme

1bay leaf

1cup diced carrots

1cup diced celery

Cover peas with water. Boil 2 minutes. Remove from heat, cover and let stand 1 hour. Drain and rinse. Add fresh water, bone, onion, salt, pepper, thyme and bay leaf. Bring to a boil. Reduce heat, cover and simmer about 11/2 hours, stirring occasionally. Remove bone. Cut meat off and put the meat in the soup. Add carrots and celery. Simmer, uncovered about 1 hour. Discard the bay leaf before serving.

baked Cauliflower

by Debbie Mason

1head cauliflower

2-3tablespoons butter

2tablespoons flour

1cup milk

1cup cheese

2tablespoons butter

dried bread crumbs

Boil fresh cauliflower upside down until done. Test with knife. Put into a casserole dish. Over heat, mix together butter and flour; add milk and cheese. When mixture begins to thicken, pour over cauliflower. In a pan, combine butter and dried bread crumbs until butter is melted. Sprinkle on cauliflower. Bake at 350 degrees for 30 minutes.

Pumpkin Squares

by Trudy Riddell

1package Pillsbury yellow cake mix (reserve 1 cup)

1/2cup oleo, melted

1egg

1large can (1 pound 14 ounces) Libby pumpkin pie mix

3eggs

3/4cup evaporated milk

1/2cup sugar

1teaspoon cinnamon

1/4cup oleo, softened

For crust, mix together cake mix, melted oleo and 1 egg. Pat into a greased 9-by- 13-inch pan bottom. For filling, combine until smooth pumpkin, 2 eggs and evaporated milk. Pour onto crust. To make topping, combine reserved cake mix, sugar, cinnamon and softened oleo. Mix until fine and crumbly. Sprinkle over filling. Bake at 350 degrees for 45 to 50 minutes or until knife inserted comes out clean.

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.