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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.
“Cooking Ethnic- american style”
HOLY APOSTLES PARISH St. Stephen of Hungary Altar and rosary society
Egg Breakfast Casserole
by Shelly Toth
10to 12 slices bread
12eggs
1cup milk
Salt and pepper to taste
8ounces shredded cheddar cheese
Sausage, bacon or ham and/or green peppers (optional)
Spray cake pan of 9- by-13-inch pan with nonstick spray or Crisco. Cut crust off bread and throw it away. Cube the bread and line bottom of pan with the bread. Beat eggs well. Add milk and salt and pepper to the eggs. Add 6 ounces of cheese to mix. (Save some to add on top.) Refrigerate overnight, covered. Bake at 350 degrees for 35 minutes, uncovered.
Pizzelles
by Louise Horvath
11/2cups sugar
6eggs
1cup oil
2tablespoons vanilla
3cups flour
Mix together sugar and eggs. Add vanilla. Gradually add in oil. Then mix in flour, one cup at a time. Place 3/4 tablespoon on pizzelle iron and press.
Roasted Vegetables
by RITA ann Simon
2medium sweet red peppers, cut into 8 thick strips
1medium green pepper, cut into 8 strips
1medium yellow squash, cut diagonally
1medium zucchini, cut diagonally
1medium red onion, cut into wedges
12ounce can artichoke hearts, drained
1tablespoon fresh thyme, minced
1/2teaspoon salt
1/4teaspoon black pepper
Preheat oven to 450 degrees. Spray two large baking sheets with cooking spray. Arrange peppers, squash, zucchini, onion and artichoke halves on prepared sheets. Drizzle with olive oil; sprinkle thyme, salt and pepper. Roast until vegetables are tender and golden, shaking pan once or twice while baking 25 to 30 minutes.
ABOUT THE BOOK
A compilation of recipes, passed from generation to generation.
HOW TO ORDER
Call Ilona Kubic at 330-533-1003. Cost is $13 and shipping is $5.