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.

Junior Women’s League of Canfield’s “SIMPLE PLEASURES”

Oven Fried Cheesy Italian Chicken

by Terri Wagner

1tablespoon butter of margarine

1/3cup Bisquick baking mix

1/3cup grated Parmesan cheese

1tablespoon Italian seasoning

1teaspoon salt

1/4teaspoon garlic powder

1/4teaspoon black pepper

21/2- 31/2 pounds broiler-fryer chicken, cut up

Heat oven to 425 degrees. Heat butter in rectangular 13x9x2-inch pan in oven until melted. Mix remaining ingredients to coat chicken. Place skin sides down in pan. Bake 35 minutes. Turn; bake until done, about 15 minutes. Makes 6 servings.

Tortellini Salad

by Diane Graham

1/4cup olive oil

3tablespoons lemon juice

1/2teaspoon salt

1/2teaspoon ground mustard

1/4teaspoon ground hot red pepper

1clove garlic, crushed

16-18ounces cheese tortellini

1small red onion, cut into thin slivers

1small green pepper, cut into thin slivers

Combine first six ingredients in a jar with lid; shake. Set aside. Cook tortellini; drain, rinse with cold water and drain. Add onion, pepper and dressing to the tortellini; toss, cover and refrigerate until chilled. Serves 10.

Fried Zucchini

by Justine Nedostup

1pound zucchini, cut into shapes of choice (wedges or rounds, etc.)

1cup buttermilk

1/2cup flour

1/2cup cornmeal

salt and pepper to taste

peanut oil for frying

Mix flour and cornmeal, set aside. Soak zucchini in buttermilk for at least one hour. Coat in flour mixture. Deep fry until golden brown. Yields 6 to 8 servings.

HOW TO ORDER

Order Junior Women’s League of Canfield’s “Simple Pleasures” by calling Diane Smythe at 330-503-8202. The cost of $15 includes shipping.SClB