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.

“PARTY FAVORITES” BY ANGELS OF EASTER SEALS

Crunchy Pecan Chicken with Lemon Ginger Sauce

By Debbie Wilson

Juice from 2 lemons

Zest from 1/2 lemon

2tablespoons sugar

1tablespoon water

1tablespoon chopped fresh ginger

4 8 ounce skinless, boneless chicken breasts

1/2cup all-purpose flour

1cup pecan pieces

1/2cup finely crushed pecans

1tablespoon chopped fresh thyme

3/4tablespoon lemon zest

1/2teaspoon white pepper

1teaspoon salt

1beaten egg

4 to 6 tablespoons canola oil

Blend juice, lemon zest, sugar, fresh ginger and water, and reserve. Lightly pound chicken breasts to about 1/2 inch thickness. In a shallow dish, mix together the flour, pecan pieces, pecan meal, thyme, lemon zest, white pepper and salt. You can use a plastic bag for this instead of a dish, for easy clean-up. Put beaten egg in another shallow dish. Preheat oil in a large, heavy bottom saute pan on medium-high heat. Drop chicken breasts in the beaten egg, then remove and dredge in the pecan-flour mixture. Make sure the chicken is evenly coated. Sear the coated chicken in the hot oil until golden brown, about 5 minutes on each side. Serve with lemon-ginger sauce. Serves 4.

Baked Spinach with Three Cheeses

By Nina Dallis

310-ounce packages baby spinach

1cup white onion, chopped finely

1/2cup crumbled feta cheese

1/2cup grated Edam cheese

1/4cup crumbled Roquefort

2tablespoons chopped fresh dill

2tablespoons bread crumbs

1large egg yolk

3tablespoon olive oil

Preheat oven to 350 degrees. Mix onion, cheeses, dill, bread crumbs and egg yolk. Heat oil and saute spinach, about 3 minutes. Drain. Place spinach in a buttered 11- by 7- by 2-inch pan. Sprinkle cheese mixture on top. Can be made to this point even one day earlier and refrigerate. Bake at 350 degrees for 20 minutes.

ABOUT THE BOOK

The cookbook is a commemorative collection of party recipes by the Angels of Easter Seals and the Easter Seals staff and board members.

TO obtain a copy

Copies can be purchased at any of the Easter Seals locations for $14 each. Or, to order by phone or online, call the Angels event line at 330-599-5500 or visit www.mtc.easterseals.com; the cost with shipping is $16.