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”

EASY STUFFED-PEPPER SOUP

by SARAH KORB

18.8-ounce pouch ready-to-serve long grain wild rice

1pound ground beef

2cups frozen or fresh chopped green peppers

1cup chopped onions

125-ounce jar chunky tomato pasta sauce

1141/2-ounce can Italian diced tomatoes, undrained

114-ounce can beef broth

Prepare rice according to package directions. In a large saucepan, cook the beef, green peppers and onions until meat is no longer pink, drain. Stir in pasta sauce, tomatoes, broth and prepared rice. Heat through. Yields 6-8 servings or about two quarts.

20TH CENTURY SPINNING BOWL SALAD

by NEVA NOLFI

1head iceberg lettuce, washed and broken in pieces

2hard-boiled eggs, chopped

1/2cup seasoned croutons

Layer the lettuce, eggs and croutons in a bowl. Toss lightly with dressing and serve. Serves 4.

Dressing:

1/3cup blue cheese crumbles

1cup mayonnaise

1/4cup water

1tablespoon vinegar

2tablespoons chopped onions

Mix all dressing ingredients together and refrigerate for 11/2 hours before serving.

CHICKEN CRESCENTS

by MARJORIE BETTS

14-ounce package cream cheese, softened

3tablespoons butter, melted

2cups cooked chicken breasts, cubed

1/4teaspoon salt

2tablespoons milk

18-ounce package crescent rolls

3/4cup Italian style bread crumbs

1/8teaspoon pepper

1tablespoon chopped onion

In medium bowl, mix cream cheese and two tablespoons butter until smooth, then add salt, pepper, milk and onion. Mix well. Separate the crescent rolls on a cookie sheet and place 1/4 cup mixture on each crescent and fold over edges and seal. Dip each into the remaining melted butter the into bread crumbs. Place on cookie sheet and bake at 350 degrees for 20-25 minutes.

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.