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.
Junior Women’s League of Canfield’s “SIMPLE PLEASURES II”
barbecue potato rounds
by J.D. EICHER
2-3large potatoes
11/2cups shredded Colby-Jack cheese
8slices of cooked and drained bacon (crumbled)
1/2cup chopped green onion
1/4cup barbecue sauce
Vegetable oil
Preheat oven to 450 degrees. Slice potatoes thinly. Coat the potato slices with vegetable oil. Place them on a cookie sheet and bake for 20 minutes. Remove from oven and pour barbecue sauce over potatoes. Sprinkle with cheese, onions and bacon. Return to oven and bake another 5 minutes or until cheese is melted.
BREAKFAST CASSEROLE (SAUSAGE QUICHE)
by JANET M. BOEHM
28-ounce tubes refrigerated crescent rolls
12ounces mild link or bulk sausage, cooked (cut into 1/2-inch pieces if using links)
1/2cup chopped onion
1tablespoon butter or margarine
14-ounce can sliced mushrooms, drained
23-ounce packages cream cheese, cut into 1/4-inch cubes
4ounces processed American cheese, cut into 1/4-inch cubes
1tablespoon chopped pimientos
6eggs
2/3cup light cream
1tablespoon dried parsley flakes
1/2teaspoon salt
1/2teaspoon pepper
1/2teaspoon garlic
Unroll one tube of rolls; press dough onto the bottom and up sides of a greased 11 x 7 x 2-inch baking pan to form a crust. In a skillet, saute onion in butter until tender; add mushrooms; spoon over sausage; top with cheese and pimientos. In a bowl, beat eggs, cream, parsley, salt, pepper and garlic powder; pour over casserole. Unroll second tube of rolls, seal perforations. Cut dough into 1/2-inch lengthwise strips. Arrange strips to form a lattice crust over top of quiche. Sprinkle with paprika. Bake at 350 degrees for 50-55 minutes, cover loosely with foil if browning too quickly. Let stand 10-15 minutes before cutting. Makes 8-10 servings.
FROZEN CHERRY SALAD
by PAT NELLIS
1can Eagle Brand sweetened condensed milk
1can cherry pie filling
1/4cup lemon juice
1/4teaspoon almond extract
115-ounce can crushed pineapple, drained
112-ounce Cool Whip
Mix condensed milk, pie filling, lemon juice, almond extract and pineapple in a large bowl, fold in Cool Whip. Pour into a 9 x 13-inch pan and freeze. Remove from freezer 15 minutes before serving.
HOW TO ORDER
Order Junior Women’s League of Canfield’s “Simple Pleasures” by calling Diane Smythe at 330-503-8202. The cost of $15 includes shipping.SClB