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.

FIRST UNITARIAN CHURCH COOKBOOK

Chicken on a Cloud

by Betty Handelman

Brown individual chicken parts in fat of your choice: thighs, drumsticks, wings, halved breasts if you like them. They should be fairly well cooked by the time they are brown. Remove from pan.

Batter: Combine

1cup sifted flour

1teaspoon baking powder

1teaspoon salt

Combine:

3well beaten eggs

11/2cups milk*

1/4cup melted butter, cooled

Mix all batter ingredients together, beating well until smooth. Place chicken parts in single file in well-filled baking dish (glass is preferable). Don’t leave much room around parts; the idea is for the batter to puff up around the chicken, not to lie flat on bottom of dish. Use egg beater to combine and beat again just before popping into oven. Place dish in preheated 350 degree oven until batter is well puffed and brown around chicken, about 45 minutes. The above amount of batter is plenty for chicken parts for 4 (say 6 to 8 medium size chicken parts).

*Milk for the batter must not be too cold or it will solidify the cooled, melted butter. Bring milk up to room temperature before combining.

Roasted Root Vegetables

by Beth Foster

1large sweet potato, peeled, cut in half lengthwise and sliced

2medium parsnips, peeled and sliced

1 large turnip, peeled, cut in half and sliced

2medium carrots, peeled and sliced

1/2medium rutabaga, peeled and sliced

2tablespoons canola oil

2tablespoons light brown sugar

1/2teaspoon salt

Pinch each of cinnamon and nutmeg

Preheat oven to 400 degrees. Prepare all vegetables as directed, slicing everything about 1/4 inch thick. Place in a large mixing bowl. In a small bowl, combine oil, brown sugar and seasonings. Stir together. Pour over vegetables and toss. Transfer mixture to a lightly oiled large roasting pan. Bake for 20 to 25 minutes, stirring every 5 minutes or so. The vegetables should be tender on the inside and golden brown on the outside. 6 servings.

TO obtain a copy

The cost of the cookbook is $7.25 if picked up at the church, 1105 Elm St., Youngstown. Call the church office at 330-746-3067. To have it mailed, send a check or money order for $10 to UUYO Cookbook to the above address.