Each week, this column will offer recipes from Valley cookbooks. If your organization would like to

Each week, this column will offer 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.

PARTY FAVORITES BY ANGELS OF EASTER SEALS

Onion Blossom

by Rose DEramo

1large Vidalia or other sweet onion

2tablespoons all-purpose flour

1large egg, lightly beaten

1cup saltine cracker crumbs

Vegetable oil

1/2teaspoon salt (optional)

Commercial dark honey mustard or ranch-style salad dressing

Peel onion, leaving root end intact. Cut onion vertically into quarters, cutting to within 1/2 inch of root end. Cut each quarter vertically into thirds. Place onion in boiling water for 1 minute; remove and place in ice water for 5 minutes. Loosen “petals” if necessary. Drain onion, cut-side down. Place flour in a Ziploc plastic bag; add onion, shaking to coat. Dip onion in egg. Place cracker crumbs in plastic bag; add onion, tossing to coat. Chill 1 hour. Pour oil to depth of 3 inches into an electric fryer or heavy saucepan, and heat to 375 degrees. Fry onion 5 to 7 minutes or until golden brown; drain on paper towels. Sprinkle with salt, if desired. Serve onion with dark honey-mustard or ranch-style salad dressing. Yield: 2 appetizer servings.

Sausage Quiche Squares

by Phyllis Vath

1pound bulk pork sausage

1cup (4 ounces) shredded cheddar cheese

1cup (4 ounces) shredded Monterey Jack cheese

1/2cup finely chopped onion

14-ounce can chopped green chiles

1tablespoon minced jalapeno pepper (optional)

10eggs

1teaspoon chili powder

1teaspoon ground cumin

1teaspoon salt

1/2teaspoon garlic powder

1/2teaspoon pepper

In a large skillet, cook sausage until no longer pink; drain. Place in 9 by 13-inch baking dish. Layer with cheeses, onion, chiles and jalapeno, if desired. In bowl, beat eggs and seasonings. Pour over cheese. Bake uncovered at 375 degrees for 18 to 22 minutes or until a knife inserted near center comes out clean. Cool for 10 minutes, cut into 1-inch squares. Yield: 5 dozen.

ABOUT THE BOOK

The cookbook is a commemorative collection of party recipes by the Angels of Easter Seals and the Easter Seals staff and board members.

TO obtain a copy

Copies can be purchased at any of the Easter Seals locations for $14 each. Or, to order by phone or online, call the Angels event line at 330-599-5500 or visit www.mtc.easterseals.com; the cost with shipping is $16.