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 society@vindy.com.

Junior Women’s League of Canfield’s “SIMPLE PLEASURES II”

ASPARAGUS ROLL-UPS

by BARB WOERNER

16fresh asparagus spears

16slices sandwich bread (crusts removed)

18-ounce package cream cheese, softened

8bacon strips, cooked and crumbled

2tablespoons minced chives

1/4cup butter, melted

3tablespoons grated Parmesan cheese

Place asparagus in a skillet with a small amount of water; cook until crisp-tender, about 6 to 8 minutes; drain and set aside. Flatten bread slices with a rolling pin. Combine the cream cheese, bacon and chives and spread 1 tablespoon on each slice of bread. Top with an asparagus spear. Roll up tightly; place seem side down on a greased baking sheet. Cut roll-ups in half. Bake at 400 degrees for 10 to 12 minutes or until lightly browned. Makes 32 appetizers.

CRUSTLESS QUICHE

by SANDY SFARA

1/4cup butter

1/2cup flour

7beaten eggs

2cups cottage cheese

1pound Monterey Jack cheese, grated or shredded

3ounces softened cream cheese

1tablespoon sugar

1teaspoon baking powder

Dash of salt

1cup milk

Melt butter and gradually add flour, stirring until smooth and thick; set aside. Beat together the beaten eggs, cottage cheese, sugar, baking powder, salt and milk. Add flour mixture, and mix well with fork. Place in 9-inch by 13-inch pan. Drop Monterey Jack cheese into mixture. Bake at 350 degrees fro 45 to 60 minutes. (May be reheated.)

ORIENTAL CHICKEN SALAD

by DIANE GRAHAM

4chicken breasts, cooked and slivered

11/2heads of lettuce, torn

4green onions, thinly sliced

1can Chinese noodles

1/2cup slivered almonds

1/4cup poppy seeds

Dressing:

4tablespoons sugar

2teaspoons salt

1/2teaspoon pepper

4tablespoons vinegar

1/2cup oil

Combine dressing ingredients in a container and shake well. Pour over salad ingredients and toss.

twinkie cream dessert

by MAUREEN A. MURPHY

16Twinkies

5Heath bars, chopped

15-ounce box vanilla instant pudding

3cups milk

18-ounce Cool Whip

Cut each Twinkie in half, lengthwise. Layer Twinkies on bottom of a 9-inch by 13-inch pan with whipped-cream side up. Spread half of Heath bar pieces over this layer. Combine pudding mix with milk, and mix for 2 minutes. Spread this over bottom layer. Place the next layer of Twinkies cream-side down over pudding. Sprinkle on remainder of Heath candy. Spread Cool Whip on top; store in refrigerator.

HOW TO ORDER

Order Junior Women’s League of Canfield’s “Simple Pleasures” by calling Diane Smythe at 330-503-8202. The cost of $15 includes shipping.