Cookbook Corner | “HEAVENLY DELIGHTS”

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.

NEW LIFE LUTHERAN CHURCH’S “HEAVENLY DELIGHTS”

SZECHWAN PASTA SALAD

by JOANNE CVELBAR

2whole chicken breasts, cooked and shredded

1/2pound bow tie pasta, cooked, rinsed and cooled

3cups fresh broccoli

2scallions, sliced small

1red pepper, cut bite-size

1/4pound snow peas or frozen pea pods

1/4cup oil

5tablespoons red wine vinegar

2tablespoons honey

2teaspoons sesame seeds

2cloves garlic, minced

1/2teaspoon ginger

1/4teaspoon salt

1/2teaspoon red hot sauce

Mix all ingredients together well and refrigerate overnight.

LIMA BEAN CASSEROLE

by EMILY BERENDT

4cans butter beans

2cans tomato soup

1/3cup brown sugar

1cup juice from butter beans

Salt and pepper to taste

1tablespoon Worcestershire sauce

1/2pound bacon

1large onion, diced

1large green pepper, diced

1teaspoon dry mustard

Cut up bacon and fry until brown. Add onion and green peppers until soft. (Pour some grease off if too much.)

Add soup and juice and cook slowly for ten minutes. Add Worcestershire sauce and stir. Place beans, brown sugar, mustard, salt and pepper in a casserole. Stir and add hot sauce. Bake at 350 degrees for 1 hour.

ALMOST HEAVEN CAKE

by PEARL SAARE

12-layer yellow cake mix

120-ounce can crushed pineapple

14-ounce package vanilla instant pudding

2cups cold milk

8ounces cream cheese, softened

12ounces whipped topping

Chopped pecans, optional

Coconut, optional

Prepare and bake cake mix using directions for 9-inch by 13-inch cake pan. Pierce cake with fork. Pour undrained pineapple over hot cake. Combine pudding mix and milk, mix well. Blend in cream cheese. Spread over pineapple. Spread whipped topping over top. Chill for 6 hours. Garnish with chopped pecans or shredded coconut.

CREAMY WHITE CHILI

by KIM RIDDELL

1pound boneless, skinless chicken breasts cut into cubes

1medium onion, chopped

11/2teaspoons garlic powder

1tablespoon vegetable oil

2cans (151/2-ounces) great northern beans, rinsed and drained

1can (141/2-ounces) chicken broth

2cans (4-ounces each) green chilies

1teaspoon salt

1teaspoon ground cumin

1teaspoon dried oregano

1/2teaspoon pepper

1/4teaspoon cayenne pepper

1cup sour cream

1/2cup whipping cream

In a large saucepan saute chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, chilies and seasonings. Bring to a boil. Reduce heat; simmer, uncovered for 30 minutes. Remove from heat, stir in sour cream and whipping cream. Serve immediately. Makes 7 servings.

HOW TO ORDER

Contact Marilyn Cosier at 330-539-4614 or Teresa House, church secretary, at 330-759-2617.

The cost is $15 per book.