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.

ABUNDANT LIFE FELLOWSHIP’S “FRUIT OF THE SPIRIT”

BROCCOLI AND CAULIFLOWER SALAD

by DEANNA FOREMAN

1bunch broccoli

1head cauliflower

1small onion

1cup shredded cheddar cheese

1/2pound crispy bacon

Sauce:

1/2cup mayonnaise

1/4cup sugar

1tablespoon vinegar

Cut into small pieces, broccoli, cauliflower and onion. Add cheese and bacon. Add sauce and mix well. Let sit overnight in the refrigerator.

SPECTACULAR STUFFED EGGPLANT

by JAMIE MEREDITH

2medium eggplant, halved and center cut out leaving 1/2-inch all around

1medium onion

8ounces mushrooms

1/2cup red or green pepper

8ounces cheddar cheese, shredded

4ounces cream cheese, cubed

3-4teaspoons olive oil

1teaspoon salt

1teaspoon garlic powder

1teaspoon onion powder

Leaving skin on the eggplant, remove the inside center leaving about 1/2-inch all around. Chop the eggplant that was removed along with the onion, mushrooms and pepper. Cook in olive oil on low heat until tender. Add spices and cheese and mix well. Spoon mixture into eggplant boats and bake in a greased 9- by 13-inch pan at 350 degrees for 30 to 40 minutes.

CHEDDAR CHICKEN

by ASHLEY GARVER

16buttery crackers, crushed

6ounces sharp cheddar cheese, grated

1clove garlic, finely chopped

1/4tablespoon salt

1/4teaspoon pepper

46-ounce pieces of boneless, skinless chicken

4tablespoons butter (unmelted)

Heat oven to 350 degrees. In a bowl, combine crackers, cheese, garlic, salt and pepper. Dip the chicken in the butter then in the cracker mix, pressing gently to help the crackers adhere. Place the chicken on a foil-lined baking sheet. Sprinkle any remaining cracker mixture on the chicken and drizzle any remaining butter. Bake until the chicken is golden brown, about 25 to 30 minutes. Serves 4.

HOW TO ORDER

The cost is $15 and you may purchase a copy each week after Sunday service or by visiting the church from 10 a.m. to 3 p.m. Monday through Friday.