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.

greenford evangelical lutheran church’S “175th anniversary commemorative cookbook”

rosa marina salad

by Sparky hendricks

1pound orzo pasta

3/4cup sugar

1/2teaspoon salt

220-ounce cans pineapple tidbits (save juice)

2cans mandarin oranges (save juice)

1small jar maraschino cherries (no juice)

1large container Cool Whip

2eggs, slightly beaten

11/2tablespoons flour

Drain fruit, save juice. Cook pasta as directed. Mix juice, sugar, flour, eggs and salt. Cook until slightly thickened. Mix with pasta. This will be soupy. Next day, add fruit and Cool Whip.

pineapple chicken kabobs

by fran hall

1pound boneless, skinless, cubed chicken breasts

1pineapple

1teaspoon garlic powder

1/2teaspoon ground ginger

1tablespoon canola oil

1/4teaspoon low sodium soy sauce

1small red onion

1tablespoon brown sugar

1/2teaspoon black pepper

2tablespoons water

Pam spray if grilling outside

Combine garlic powder, brown sugar, ground ginger, black pepper, oil, water and soy sauce in medium bowl. Whisk together and toss cubed chicken in mixture. Place in refrigerator 3 to 4 hours to marinate. Cut pineapple into 2-inch pieces. Slice red onion so slices are about 3x3.Place chicken, pineapple and onions on wood or metal skewers, alternating pieces. Wood skewers need soaked in water about 15 minutes. In oven or on grill, wrap 2 skewer kabobs in aluminum foil, tent-like. In oven at 375 degrees bake for about 1 to 11/2 hours. On grill at medium heat, about 20 minutes, rotating several times.

HOW TO obtain a copy

Stop at the church office at 7450 W. South Range Road, Salem, or call 330-533-5324 between 9 a.m. and 4 p.m. weekdays. The cost is $12.

Or, to order by mail, send $17 (includes shipping and handling) to P.O. Box 104, Greenford, OH 44422.

For information call Shirley Martz at 330-533-2098.