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.

YHA FEDERAL CREDIT UNION’S “TASTEFUL TREASURES”

STRAWBERRY SLUSH

by PATRICIA SCHROEDL

1quart fresh strawberries

2cups nonfat vanilla ice cream, softened

1package sugar-free strawberry gelatin

1/2cup boiling water

2teaspoons lemon juice

2liters lemon-lime soda, chilled

In a large bowl, mash strawberries. Add ice cream. In a small bowl, dissolve gelatin in water. Stir in lemon juice. Add to the strawberry mixture and mix well. Pour into a 11/2 quart freezer container. Cover and freeze overnight. Remove from the freezer 15 minutes before serving. Spoon into glasses and add soda. Garnish with strawberries if desired.

THERESA’S TACO SALAD by THERESA LYONS

3(8-ounce) packages cream cheese, softened

1(20-ounce) jar Ortega taco sauce (mild, medium or hot)

1package shredded lettuce

1cup shredded cheddar cheese

1small tomato, diced

1/2cup sliced black olives

Nacho chips

Combine cream cheese with taco sauce and mix on low speed until smooth. Spread across bottom of 11-inches by 14-inches deep baking pan. Layer with lettuce, cheese, tomatoes and then olives. Chill at least 2 hours before serving with nacho chips.

KEY LIME CAKe by DEBRA GRIFFIN

Cake

1(18.25-ounce) package lemon cake mix

11/3cups vegetable oil

4eggs

1(3-ounce) package lime flavored gelatin mix

3/4cup orange juice

Combine cake mix, gelatin mix, oil, eggs and orange juice. Pour mixture into three 8-inch cake pans. Bake according to instructions on cake mix box. Allow to cool, then frost.

Frosting

1/2cup butter

1(8-ounce) package cream cheese

3tablespoons fresh lime juice

4cups confectioner’s sugar

In a large bowl, beat the butter and cream cheese until light and fluffy. Add lime juice and confectioner’s sugar. Mix well.

CARAMEL CHOCOLATE SAUCE by JUNE SMITH

30caramels

1cup semisweet chocolate chips

1(5-ounce) can evaporated milk

1/2cup butter

Ice cream

In a 1 quart microwave-safe bowl, combine the caramels, chocolate chips, milk and butter. Microwave uncovered for 2 minutes. Stir. Heat 1-2 minutes more or until the caramels are almost melted. Stir until smooth. Serve warm if desired over ice cream. Refrigerate leftovers.

HOW TO obtain a copy

Send your check or money order for $13 per cookbook (includes shipping and handling) to YHA Federal Credit Union, 15 Colonial Drive, Suite 13, Youngstown, OH 44505. Include your name, address and number of cookbooks you are ordering.

For information call the credit union at 330-759-9570.