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.

ABUNDANT LIFE FELLOWSHIP “FRUIT OF THE SPIRIT”

menudo

by marueen toot

1tablespoon soy sauce

juice from 3 pieces of lemon

3cups pork, cubed

1/4cup butter

1/4cup onions, chopped

1cup green pepper, cut into cubes

1cup tomato sauce

1cup water

1bay leaf

1/2teaspoon black pepper

1cup potatoes, cubed

11/2cups carrots, cubed

Salt to taste

Marinate pork in soy sauce and lemon juice, set aside for an hour in the fridge. In a saucepan, melt butter. Saute garlic and onions and add marinated pork. When meat changes in color, add green peppers. Mix well. Pour in tomato sauce and water. Let boil and simmer while covered until meat is tender. Add bay leaf, potatoes, black pepper and carrots. Mix well. Let simmer 10 minutes more or until potatoes are tender. Season with salt to taste.

banana split dessert

by darlene peddicord

Crust:

2cups crushed graham cracker crumbs

1/2stick margarine (melted)

1teaspoon sugar

Beat together for 10 minutes:

1stick margarine

2eggs

2cups powdered sugar

1/2teaspoon vanilla

Add after mixture is chilled:

4bananas

1can crushed pineapple (drained)

1medium container Cool Whip

1jar maraschino cherries

Mix ingredients together for crust and press into a 9-inch by 13-inch pan, bottom only. Chill in refrigerator for 30 minutes. Meanwhile, beat together the next four ingredients and spread on top of crust. Chill again until mixture is set. After it’s set, slice bananas lengthwise and lay on top of cream mixture. Spread Cool Whip on top. Place whole maraschino cherries on top of Cool Whip and sprinkle with chopped pecans. Refrigerate.

HOW TO ORDER

Each book costs $15 and may be purchased by contacting the church between 10 a.m. and 3 p.m. Monday through Friday or at 12:30 p.m. after the Sunday service.