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.

GREENFORD EVANGELICAL LUTHERAN CHURCH’S

“175TH ANNIVERSARY COOKBOOK”

CREAM OF POTATO SOUP, SUPREME

by Judy EVERSON

4pared, medium potatoes

1/4cup minced onion

1tablespoon minced parsley

Dash cayenne

1teaspoon Worcestershire sauce

2ounces grated Swiss or processed American cheddar cheese (1/2 cup)

2slices of bacon, fried

2tablespoons butter or margarine

2teaspoons nutmeg

1/4teaspoon dry mustard

3cups milk

Cook potatoes tender in boiling water, covered. Drain. Meanwhile saute bacon and onion over low heat until brown and tender stirring. Mash potatoes well, add bacon, onion and all remaining ingredients. Stir in milk. Heat over low heat, stirring. Sprinkle with cheese. Serve at once. Makes 4 servings.

PENUCHE FUDGE

by Erma Lang Umstead

3cups light brown sugar (box is best)

3tablespoons butter

11/2teaspoons vanilla

3/4cup walnuts, coarsely chopped

1cup milk or evaporated milk

1/4teaspoon salt

Combine sugar, milk and salt in saucepan over low heat. Cook to 236 degrees or until mixture forms soft ball when dropped in cold water. Stir frequently to prevent curdling or sticking. Remove from heat, drop in butter and cook to lukewarm (110 degrees). Add vanilla and beat until candy is creamy and loses its gloss. Add nuts and turn into greased shallow pan. When firm cut in squares. Makes about 11/2 pounds.

TO OBTAIN a copy

To get a copy of Greenford Lutheran Church’s “175th Anniversary Commemorative Cookbook,” stop at the church office, 7450 W. South Range Road, Salem, or call the church office at 330-533-5324 between 9 a.m. and 4 p.m. Monday through Friday. Requests also can be sent to P.O. Box 104, Greenford, OH 44422. The cost is $12, and add $5 for shipping and handling. For information call Shirley Martz at 330-533-2098.