Wednesday, December 28, 2016
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”
WHITE SANGRIA
by DEBBIE BRANT
1bottle white wine (Riesling is good)
1/2cup peach Schnapps
1/4 to 1/2 cup sugar
2sliced peaches
1sliced orange
1/2mango, peeled and sliced
1/2 liter ginger ale or club soda
Mix wine and Schnapps in a large pitcher. Add sugar and stir gently. Add fruit. Chill for at least one hour. Add ginger ale or club soda right before serving. For additional color and flavor, add a few sliced strawberries, kiwi or lemons or a handful of fresh raspberries.
APPA’S PALACINKY
by DIANE VARGO
4whole eggs, beaten
1tablespoon sugar
1/2teaspoon salt
11/4cups milk
1cup flour (add more if needed)
Mix all ingredients to make a smooth batter. Heat 8-inch non-stick frying pan. Spray with vegetable spray. Spread a thin layer of batter in the pan. Cook until bubbles form, turn once. Continue until batter is used. Spread each palacinky with your favorite jelly, roll up and enjoy.
AMERICAN PIZZA
by MARY SWANSON
1pound bacon, fried
1pound pimento cheese, frozen
1small onion
1green pepper
4hard-boiled eggs
1small bottle chili sauce
Reserve several slices of cheese. Grind remaining cheese and all other ingredients and mix together. Spread on half of a hard roll, place strips of cheese on top. Broil for a few minutes.
IMPOSSIBLE PIE
by BEV NUTTER, PEARL SAARE
4eggs
1/4cup butter
2cups milk
1/2cup coconut
1/2cup Bisquick
1/2cup sugar
1/2teaspoon vanilla
Blend all ingredients in blender for two minutes. Pour into buttered 9-inch pie pan. Bake at 350 degrees for 34 to 45 minutes.
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.