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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”
Tomato quiche
by linda kneen and bobbie corcoran
1/4cup black olives, sliced
1cup minced scallions
3slices Provolone cheese
2large tomatoes, sliced 1/2-inch thick
1/4cup flour, seasoned lightly with salt and pepper
2tablespoons vegetable oil
1unbaked 9-inch pie shell
2eggs slightly beaten
1cup grated Cheddar cheese
1cup heavy cream or half and half
Sprinkle olives and scallions in bottom of pie shell. Coat tomato slices with seasoned flour and saute quickly on both sides in a hot skillet with oil. Arrange tomatoes on top of scallions and olives. Lay cheese slices on top of tomatoes. Combine eggs, grated Cheddar cheese and cream, and pour on top. Bake in 350 degree oven for 40 to 45 minutes or until knife inserted in center comes out clean. Cool for 5 minutes before slicing. (May be frozen and reheated).
EASY PINEAPPLE UPSIDE-DOWN CAKE
by JANET M. BOEHM
1box yellow cake mix, prepared as directed
1/2cup (1 stick) butter or margarine
1cup firmly packed brown sugar
120-ounce can pineapple slices, drained
Red maraschino cherries, drained and halved
Preheat oven to 350 degrees. Melt butter in 9x13-inch pan. Sprinkle brown sugar evenly in pan. Arrange pineapple slices on brown sugar. Place maraschino cherry halves, cut side up, in centers of pineapple slices. Pour prepared cake batter evenly over fruit. Bake for 43 to 48 minutes, or until toothpick inserted in center comes out clean. Cool for five minutes in pan. Invert onto serving Platter. Makes 12 servings.
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