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”

Broccoli Cauliflower Salad

by Edie Bettura

1head broccoli

1head cauliflower

1pound bacon, cooked and crumbled

18-ounce package shredded cheddar cheese

1cup Hellmann’s mayonnaise

1/2cup sugar

1/2cup white vinegar

Chop broccoli and cauliflower; set aside. Mix mayonnaise, sugar and vinegar. Add chopped broccoli, cauliflower, bacon and cheese; mix well. Tastes best if made at least one hour ahead and kept refrigerated.

Thanksgiving Cranberry salad

by Georgia Calcagni

Prepare one day ahead:

2small or 1 large box cherry Jell-O

1cup sugar

2cups boiling water

1can crushed pineapple (drain; reserve juice)

1cup walnuts, finely chopped

11 cup diced celery

2cups (1 bag) fresh cranberries

Mix Jell-O, sugar and boiling water together; stir until Jell-O is dissolved. Combine reserved pineapple juice with enough water to equal 11/2 cups liquid. Slightly grind cranberries with a little water; drain. Add liquid, cranberries, celery and walnuts to Jell-O mixture. Pour into a 9x13-inch glass dish; chill overnight. Serves 16-20

Aunt Vi’s Stuffing (for a 12-pound Turkey)

by Christine Clayton

12cups bread crumbs (1-pound loaf)

1pound bulk sausage (reserve drippings)

3/4cup minced onion

11/2cups chopped celery with leaves

1tablespoon sweet basil

1teaspoon black pepper

1/2teaspoon poultry seasoning

Brown sausage. Remove fat to measuring cup and add enough melted butter to make 1 cup. Add onions and celery to frying pan and cook until onions are clear. Stir in some of the breadcrumbs and the fat. Heat while stirring. Turn into deep bowl. Add pepper, basil and poultry seasoning, then the rest of the breadcrumbs. If additional moisture is needed, add broth reserved from boiling the turkey parts.

HOW TO ORDER

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