Wednesday, March 16, 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.
“FAMILY, FRIENDS AND CARRIE”
Baked Tortellini with Three Cheeses
by Diane Mallow
1pound tortellini
2eggs
11/2cups ricotta or curd cheese
2tablespoons butter
1ounce fresh basil leaves
4ounces smoked mozzarella
4tablespoons Parmesan grated cheese
salt to taste
pepper to taste
Preheat oven to 350 degrees. Cook tortellini according to package directions and drain. Beat eggs with ricotta or curd. Season to taste with salt and pepper. Use butter to grease casserole dish. Spoon in half tortellini and top with half of cheese/egg mixture. Cover with half of basil leaves. Cover with mozzarella and remaining basil. Top with rest of tortellini and then spread rest of remaining egg/cheese mixture. Sprinkle evenly with Parmesan. Bake 35 to 40 minutes or until golden brown and bubbling.
Cheesy French bread
by neoma Waszo
1loaf French bread
16slices Swiss cheese
1small onion, minced
1-11/2sticks butter, softened
2teaspoons mustard
11/2teaspoons Lawry’s seasoning
2teaspoons lemon juice
Slice French bread into 16 pieces. Mix onion, butter, mustard, Lawry’s and lemon juice. Spread mixture on each slice of bread and top with a slice of Swiss cheese. Wrap each slice in foil and bake on cookie sheet for 20 minutes at 375 degrees.
about the book
This is a collection of recipes compiled by committee members of the Carrie Peska Memorial Nursing Scholarship in memory of Carrie Peska. Their hope is to help future nurses give back to others the way they believe Carrie did during her 22-year nursing career.
HOW TO ORDER
Send a check or money order for $12 to Carrie’s Cookbook, 1019 John St., Niles, OH 44446. For information call 330-652-1602.