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.

“PARTY FAVORITES” BY ANGELS OF EASTER SEALS

SPINACH SAUSAGE SCRAMBLE

by SKINNY TARESHAWTY

110-ounce package frozen, chopped spinach

1/2pound mild Italian bulk sausage

1large onion, chopped

1clove minced or pressed garlic

6-8eggs

Tomato wedges

Grated Parmesan cheese

Thaw spinach and squeeze out as much liquid as possible. Cook sausage over medium-high heat until browned. Add onion and garlic; cook, stirring until onion is limp. Drain fat; stir spinach into pan; cook, stirring until all liquid has evaporated (about 1 minute). Beat eggs until blended; pour over spinach-sausage mixture. Reduce heat to medium-low and cook gently lifting cooked portion to allow uncooked portion to flow underneath, until eggs are softly set. Transfer eggs to a warm serving dish. Encircle with tomato wedges and serve with Parmesan cheese to sprinkle over individual servings. Serves 4 to 6.

WILD RICE SOUP

by LUCILLE RICCI

2tablespoons butter

2tablespoons onion, minced

1/4cup flour

4cups chicken broth

4cups wild rice, cooked

1cup ham, cut up

1/2teaspoon salt

1cup carrots, sliced

1cup half-and-half

3tablespoons slivered almonds

Melt butter, saute onion until tender. Blend in flour; gradually add chicken broth, stir until slightly thickened. Stir in rice, ham, salt and carrots. Simmer 10 to 15 minutes. Blend half-and-half and almonds. Simmer again for several minutes until hot. Serve.

ANGEL FOOD CAKE SHERBET DESSERT

by JANE J. EVANS

1angel food cake, broken into pieces

1quart sherbet (raspberry, orange, lime or rainbow)

1quart vanilla ice cream

Whipped cream or Cool Whip

Let ice cream soften slightly. In 2 round cake pans, lined with foil, mix cake chunks alternately with ice cream and sherbet. Freeze. Remove from pans and frost with whipped cream. Return to freezer. Take out in time to soften a little before cutting. Can be made in 9-inch by 13-inch dish.

ABOUT THE BOOK

A collection of party recipes by the Angels of Easter Seals, Easter Seals staff and board members.

TO obtain a copy

Purchase at any Easter Seals location for $16 each, includes shipping. To order by phone call the Angels event line at 330-599-5500 ; or to order online, visit www.mtc.easterseals.com.