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 II”

Shrimp and Sausage Jambalaya

by Donna Gaier

1pound smoked sausage, thinly sliced

3tablespoons olive oil

2/3cup chopped green peppers

2cloves garlic, minced

3/4cup chopped fresh parsley

1cup chopped celery

216 ounce cans whole tomatoes

2cups chicken broth

1cup chopped green onions

11/2teaspoons thyme

2bay leaves

2teaspoons oregano

1tablespoon Creole seasoning

1/4teaspoon cayenne pepper

1/4teaspoon fresh ground pepper

2cup long grain converted medium rice, raw

1pound raw shrimp, peeled and washed

Saute sausage until firm in a heavy 4 quart pot. Remove sausage with a slotted spoon; leave drippings in the pot. Add oil, and saute green pepper, garlic, parsley and celery for 5 minutes. Chop tomatoes, reserving the liquid, and add this to the pot along with the chicken broth and green onion. Stir in the spices, one by one. Wash and rinse raw rice 3 times and add to mixture, stirring well. Return sausage to pot. Cook for 30 minutes, covered, over low heat. After most of the liquid has been absorbed, add shrimp and cook just until they turn pink. Transfer mixture to a 9 by 13 inch baking dish. Bake at 350 degrees for 25 minutes. Serves 10.

Banana Split

by LInda Czopur

216 ounce cans crushed pineapple, drained, and the juice squeezed out

2cups crushed graham crackers

3sticks margarine

1teaspoon vanilla

2cups powdered sugar

2eggs

4-5bananas, sliced lengthwise

Crushed walnuts

12ounces Cool Whip

Maraschino cherries

Combine graham crackers with 1 stick melted margarine. Spread in a 9- by 13-inch baking dish. In a small bowl, beat vanilla, sugar, eggs and 2 sticks margarine on high until creamy. Spread mixture over graham crackers. Top with pineapple, then bananas. Frost with Cool Whip. Sprinkle with crushed walnuts and dot with cherries.

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