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.

“FIRST UNITARIAN CHURCH COOKBOOK”

Chicken Osso Bucco with Penne

An involved recipe but very delicious.

8chicken drumsticks

4teaspoons flour

2tablespoons olive oil

1carrot, peeled and diced

1onion, diced

1stalk celery, diced

8cloves garlic

1cup dry white wine

2cups tomato sauce

4cups chicken stock

zest and juice of 1/2 an orange and 1/2 a lemon (or 1 orange)

salt and pepper

1bay leaf

1teaspoon thyme

11/2 to 2 cups penne

Lightly coat chicken with flour. Heat oil in a large skillet over medium heat. Add drumsticks and cook until brown, about 2 minutes a side. Transfer to a plate and keep warm. Add carrot, onion, celery and garlic. Cook until lightly browned, about 3 minutes. Add wine and scrape up any browned bits. Add sauce, stock, zest and juices. Season with salt, pepper, thyme and bay leaf. Continue cooking uncovered over medium high heat until sauce thickens, 20 to 30 minutes. Preheat oven to 325 degrees. Return chicken to pan and bake covered until chicken is cooked through, 20 to 30 minutes. Cook penne and toss with a little olive oil. Serve with chicken and sauce.

MASt-o Khiar

by Hassan Ronaghy

Yogurt and cucumber salad.

1long seedless or seeded cucumber, peeled and diced

2pound carton plain low-fat or whole yogurt

1/2cup diced onion

1/2cup grated yellow cheese

1/2cup chopped walnuts

1/2cup fresh or dried mint

salt and pepper to taste

Mix and serve.

TO obtain a copy

The cost of the cookbook is $7.25 if picked up at the church, 1105 Elm St., Youngstown. Call the church office at 330-746-3067 to set up an appointment for pickup or for information.

To have it mailed, send a check or money order for $10 to UUYO Cookbook to the above address.