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.

“FIRST UNITARIAN CHURCH COOKBOOK”

cheese au poivre

by jackson moody

18-ounce package cream cheese, softened

1/2cup butter or margarine, softened

1tablespoon chives, chopped

1clove garlic, minced

11/2teaspoon cracked black pepper

1/3cup parsley, finely chopped pimiento

Blend cream cheese, butter, garlic, chives and one teaspoon black pepper in a small bowl. Chill until firm enough to handle. Shape into a ball on a piece of wax paper and flatten slightly.

To decorate, cut two, 3/4-inch wide pieces of wax paper and place these on the ball of cheese forming an X. Place parsley on another piece of wax paper. Carefully roll cheese ball in the chopped parsley, pressing it into the parsley. Remove the wax paper strips and sprinkle remaining 1/2 teaspoon of cracked black pepper on areas where wax paper strips have been removed. Decorate with pimiento and keep refrigerated. Serve cheese ball with Melba toast or crackers.

chicken francese

by Gyomber family

2large eggs

1/4cup flour

4boneless, skinless chicken breast halves

1/2teaspoon salt

1/2cup chicken broth

1/2cup white wine

1/4cup lemon juice

1/4cup butter, cut up (no substitutions)

1tablespoon chopped fresh parsley

Freshly ground pepper

Heat oven to 300 degrees. Beat eggs in a shallow pan and spread flour in another shallow pan. Heat oil in large skillet over medium high heat. Sprinkle chicken with salt. Dip each breast in flour (shake off excess) and then egg. Cook three minutes per side until golden. Transfer chicken to plate and place in oven to keep warm. Discard oil from skillet. Add broth, wine and lemon juice; bring to a boil. Boil six minutes until mixture is reduced to 1/3 cup. Remove pan from heat and whisk butter into sauce, until slightly thickened. Stir in parsley and pepper. Serve over chicken.

TO obtain a copy

The cost of the cookbook is $7.25 if picked up at the church, 1105 Elm St., Youngstown. Call the church office at 330-746-3067 to set up an appointment for pickup or for information.

To have it mailed, send a check or money order for $10 to UUYO Cookbook to the above address.