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 society department at 330-747-1471, ext. 1283, or email us at society@vindy.com.

ABUNDANT LIFE FELLOWSHIP “FRUIT OF THE SPIRIT”

cauliflower au gratin

by dee bauman

3packages (16-ounces each) frozen cauliflower, thawed

1large onion, chopped

1/3cup butter, cubed

1/3cup all purpose flour

1/2teaspoon salt

1/4teaspoon ground mustard

1/4teaspoon pepper

2cups milk

1/2cup Parmesan cheese, grated

TOPPINGS:

1/2cup soft bread crumbs

2tablespoons butter, melted

1/4teaspoon paprika

Cook cauliflower in pan in about 1 inch of water, simmering 3 to 4 minutes. Drain. Meanwhile in a large sauce pan, saute onion in butter till tender. Stir in flour, salt, mustard and pepper until blended; gradually add milk. Bring to a boil, cook and stir for 1 to 2 minutes or until thickened. Remove from heat. Add cheese, stir until melted. Place cauliflower in 13-inch by 9-inch baking dish coated with cooking spray. Pour sauce over top. For topping: combine bread crumbs, butter and paprika. Sprinkle over sauce, bake uncovered at 350 degrees for 30 to 35 minutes or until bubbly.

lumpia wrapper (vegetable roll)

by maureen toot

1/2pound ground pork

1/2cup green beans, cut into 1/2-inch length

1cup bean sprouts

1/2cup carrots

3cloves garlic, crushed

1medium onion, diced

Cooking oil

Salt to taste

Spring roll/lumpia wrapper

Saute garlic and onions. Add the ground pork, cook until color turns brown, then add green beans, carrots, bean sprouts and cook 3 to 5 minutes. Add salt to taste, remove from heat and cool down before wrapping. Prepare the spring roll / lumpia wrapper, spoon about 2 tablespoons of filling near one corner of each wrapper. Fold the sides and tuck both ends. Roll, brush ends with water and seal. Deep fry until all sides are golden brown.

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.