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.

NEW LIFE LUTHERAN CHURCH’S “HEAVENLY DELIGHTS”

purple lady

by Mary Jane altier

2small packages

raspberry jello

1cup boiling water

1can crushed pineapple with juice

1can blueberry pie filling

116-ounce Cool Whip

1package cream cheese

Mix jello in 1 cup boiling water. Let sit for a while. Beat cream cheese. Stir in Cool Whip. Fold all other ingredients into cream cheese mixture. Chill until firm.

chicago style italian beef

by MaryLou Rose

2-4pound beef roast (rump, sirloin, or English cut)

1teaspoon basil

1teaspoon black pepper

1teaspoon oregano

1teaspoon salt

1teaspoon Italian seasoning

1teaspoon crushed red pepper

1teaspoon garlic powder

1-2packages Good Season’s dry Italian mix

2-3cups water

2-3beef bouillon cubes

Place everything in a crock pot and cook on low for 8-14 hours. Shred meat with forks. Put back in crock pot until ready to serve. Serve on Italian baguettes cut lengthwise into 6-inch pieces or any crusty roll or French bread sliced and cut as above.

dirt

by MADELINE WILDING

18-ounce package cream cheese

1cup powdered sugar

14-ounce package vanilla instant pudding

11/2cups milk

116-ounce Cool Whip

1package Oreo cookies

Beat cream cheese and powdered sugar together. Then add vanilla pudding and milk and mix until smooth and thick. Add Cool Whip. In a separate container, crumble one bag of Oreo Cookies, a food processor can be used. Layer crumb and mixture in a plastic flower pot. Starting with crumbs first and ending with crumbs on top. Decorate with a plastic flower and serve with a plastic shovel.

HOW TO ORDER

Contact Marilyn Cosier at 330-539-4614 or Teresa House, church secretary, at 330-759-2617.

The cost is $15 per book.