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.

Girard First United Methodist Church’s

“A Taste of Tradition”

Island Sweet and Sour Pork

by Cherri Irgang

11/2pounds boneless pork, cut into bite size pieces

1tablespoon oil

1teaspoon salt

Dash pepper

1medium green pepper, cut into strips

1can pineapple tidbits

1/2cup barbecue sauce

1tablespoon cornstarch

Brown meat in oil. Season with salt and pepper. Drain pineapple, reserve syrup. Add water to syrup to make 3/4 cup. Stir syrup and barbecue sauce into meat. Cover and simmer 40 to 50 minutes until tender.

Blend cornstarch with cold water and stir into meat to thicken sauce. Add pineapple and green pepper and heat through. Serve over rice.

Steamed Carrots with Garlic Ginger Butter

by Melanie Birch

2cloves garlic

1pound baby carrots

1teaspoon butter

1teaspoon fresh ginger, peeled and minced

1tablespoon fresh cilantro

1/2teaspoon grated lime rind

1tablespoon fresh lime juice

1/4teaspoon salt

1/4teaspoon sugar

Mince garlic and let stand 10 minutes. Steam carrots for 10 minutes until tender. Heat butter in large non-stick skillet over medium heat. Add garlic and ginger and cook for 1 minute, stirring constantly. Remove from heat; stir in carrots, cilantro, lime rind, lime juice, salt and sugar. Makes 4 servings.

TO obtain a copy

Copies can be purchased at the church at 22 N. Market St., Girard, or by calling 330-545-4361. Cost is $10 each or $12 with shipping.