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.

“FIRST UNITARIAN CHURCH COOKBOOK”

FRESH MOZZARELLA, BASIL & TOMATO APPETIZER

by the GYOMER FAMILY

2/3cup olive oil

1/3cup balsamic vinegar

2tablespoons fresh chopped basil

2tablespoons red onion, finely chopped

1tablespoon fresh garlic, minced

1teaspoon Dijon mustard

1teaspoon salt

Red chili pepper to taste

Fresh tomatoes, sliced

Fresh mozzarella slices

Fresh basil leaves

Mix first 8 ingredients in a jar and let stand for 1 hour. Do not refrigerate. Arrange sliced tomatoes on a platter. Top each with a slice of fresh mozzarella and 1 basil leaf. Drizzle dressing over each slice.

LEMON BREAD

by ELLEN SATRE

2tablespoons shortening

2eggs

1tablespoon ground lemon rind

11/2cups flour

11/2teaspoons baking powder

1/2cup milk

1/2cup chopped nuts (optional)

11/2cups sugar

3tablespoons lemon juice

1/2teaspoon salt

Combine first 8 ingredients (7 if not using nuts) and 1 cup sugar together in large bowl; beat until smooth. Pour into well greased and floured 9-inch by 5-inch by 3-inch loaf pan. Bake at 325 degrees for 1 hour. Remove from oven. Cool for 5 minutes. Combine lemon juice and 1/2 cup sugar in bowl; spread over bread in pan. Cool completely and remove from pan.

BROCCOLI RICE CASSEROLE

by JILL DUFFY

1cup converted rice

2cups water

1stick butter or margarine

1package frozen chopped broccoli

1envelope Lipton’s onion soup mix

1/2cup lemon juice

Pile all ingredients into casserole dish as they are. Cover. Microwave on high until liquid is absorbed stirring occasionally to mix ingredients, about 20 minutes, depending on microwave power. If preferred, bake at 375 degrees for 1 hour and 15 minutes until liquid is absorbed, stirring occasionally.

TO obtain a copy

The cost of the cookbook is $7.25 if picked up at the church, 1105 Elm St., Youngstown. Call the church office at 330-746-3067 to set up an appointment for pickup or for information.

To have it mailed, send a check or money order for $10 to UUYO Cookbook to the above address.