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.

NEW LIFE LUTHERAN CHURCH’S “HEAVENLY DELIGHTS”

Sweet and Sour Chicken

by Sandra Barney

2pounds chicken

2eggs, beaten

Garlic powder

Salt and pepper

Cornstarch

Cooking oil

1cup sugar

3tablespoons water

3tablespoons soy sauce

1/4cup vinegar

Salt and pepper chicken, dip in beaten egg seasoned with garlic powder and roll in cornstarch. Deep fry in hot oil until lightly browned. Mix together sugar, water, soy sauce and vinegar. Place browned chicken in pan and cover with sauce. Bake at 375 degrees for 45 minutes, turning once.

Oriental Slaw Salad

by Diane Vargo

8ounces shredded cabbage

Grated carrot

1/2cup sunflower seeds

1/2cup vegetable oil

1/4cup cider vinegar

Diced onions (optional)

1package ramen noodles, broken up

Dash of salt

Layer slaw, grated carrot and sunflower seeds in a bowl. Mix oil, vinegar, sugar, salt and seasoning packet from ramen noodles in a jar with lid and shake until sugar is dissolved. Sprinkle broken noodles on top of slaw. Add dressing just before serving.

Lemon Fluff

by Janet Fair

1large can milk

1package lemon Jello

13/4cups hot water

1/4cup lemon juice

1cup sugar

1box vanilla wafers, crushed

Chill milk. Mix lemon Jello with hot water, chill until it starts to set. Whip set Jello, lemon juice and sugar. Whip milk until it doubles. Fold into gelatin mixture. Put 1/2 of crushed wafers in bottom of 9-by-13-inch pan. Add mixture and then rest of crushed wafers on top. Refrigerate until frosty. Best 24 hours.

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.