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.

ANGELS OF EASTER SEALS’ “ANGELS AND FRIENDS FAVORITE RECIPES III”

TACO VEGGIE PIZZA

by HEATHER COMINSKY

116-ounce tub sour cream

112-ounce package of cream cheese

1packet taco seasoning

1can Pillsbury Æ Crescent Rolls

Lettuce

Tomatoes

Black olives

Mushrooms

Taco cheese

Other vegetables, as desired

Mix sour cream, cream cheese and taco seasoning, set aside (makes enough for four pizzas). Lay crescent rolls flat on cookie sheets and bake per directions, let cool. Layer cream cheese mixture on top. Add vegetables and cheese. Try ranch dressing seasoning in place of taco seasoning, if desired.

BROCCOLI SALAD

By JILL DOUD

2bunches fresh broccoli (use only florets)

1cup crumbled crisp-fried bacon

1cup shredded mild Cheddar cheese

3/4cup golden raisins

1/2 to 3/4 cup cashews (whole or pieces)

1whole red sweet pepper, chopped

1/2cup chopped green onion (optional)

Salad dressing:

1cup Miracle Whip (not reduced calorie)

1/4cup wine vinegar

1/4cup sugar

Mix dressing ingredients until smooth. Combine other ingredients and pour salad dressing over broccoli mixture. Stir well. Place in a shallow serving dish, cover and refrigerate four hours or overnight. Serves eight to 10.

STUFFED ZUCCHINI

by JOSIE CLARKE

5medium zucchini

3cups fresh bread crumbs

1/2cup Parmesan cheese

1small onion, minced

3tablespoons parsley, minced

1teaspoon salt

1/2teaspoon pepper

2eggs, beaten

2tablespoons butter

Paprika

Cut zucchini in half lengthwise and remove pulp with a spoon. Chop pulp and place in a bowl. Add bread-crumbs, Parmesan cheese, minced onion, parsley, salt, pepper and eggs. toss to combine. Fill zucchini shells with stuffing mixture. Dot with butter. Sprinkle with a little parmesan cheese and paprika, if desired. Bake at 350 degrees for 30 minutes. Serves six to 12.

BANANA PINEAPPLE PASSION

by LORAINE BODNAR

1can (20-ounces) pineapple chunks, undrained

13.5 ounce package vanilla instant pudding and pie filling

2bananas, sliced

1Granny Smith apple, optional

Add pineapple with liquid to dry pudding mix in medium bowl. Stir two-minutes or until well blended (mixture will be thick). Add bananas, mix lightly. Serve immediately, or cover and refrigerate until ready to serve. Special extra: add some crunch by stirring in one chopped Granny Smith apple. Serves seven (one-half cup each).

HOW TO ORDER

The Angels of Easter Seals cookbook is sold at the Easter Seals Center, 299 Edwards St., Youngstown. For more local sites where the book can be purchased, visit www.mtc.easterseals.com, or call 330-599-5500.