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.

St. Michael Parish’s “BREaking Bread Together II”

STUFFED PEPPER SOUP

by MARGENE CHAMBERS

2pounds ground chuck

1/2chopped onion

2chopped garlic cloves

2diced green peppers

2cups cooked brown rice

128-ounce can tomato sauce

128-ounce can diced tomatoes

2cups water

2beef bouillon cubes

1-2teaspoons dry beef bouillon

1/4cup brown sugar

Salt and pepper

Tabasco sauce

Brown and drain ground chuck and onion. Cook rice according to directions. (Measure rice after it is cooked.) Put tomato sauce, diced tomatoes, water, bouillon, peppers, salt, pepper, garlic and brown sugar in pot and bring to barely boiling. Add meat and onion mixture, along with rice and simmer 1 hour. Do not let peppers overcook. Add Tabasco sauce to taste; add more if you like it hot. Double recipes for parties.

SWEET POTATO SOUFFLE

by COOKIE BEEMAN

1large can sweet potatoes, well drained or vacuum packed

3eggs

1cup sugar

1stick butter

1teaspoon vanilla

Topping:

3cups corn flakes

1stick butter

1/2cup brown sugar

Mix in mixer potatoes, eggs, sugar, butter and vanilla. Pour into buttered 9-inch by 13-inch baking dish. Mix corn flakes, butter and brown sugar. Mix with hands and sprinkle over potatoes. Bake at 350 degrees until hot and bubbling around the edges, 30 to 45 minutes. May add 1/2 cup finely chopped nuts, if desired.

CHICKEN CASSEROLE

by PATRICIA HOYLE

3-4chicken breasts, halved

1/4pound Swiss cheese

1can cream of chicken soup

2/3cup milk

16-ounce box Stove Top stuffing mix

Reserve 11/2 cups broth

Boil chicken until tender (reserve 11/2 cups broth). Cut chicken into small pieces and place in 9-inch by 13-inch baking dish. Cover chicken with pieces of cheese then mix soup and milk; pour over cheese. Mix stuffing and put over soup. Then dribble the reserved broth over the stuffing. Bake covered at 350 degrees for 30 minutes then uncover for 15 minutes more. This may be prepared ahead, but do not put broth on until ready to bake.

TO OBTAIN a copy

To get a copy of St. Michael Parish’s “Baking Bread Together II,” stop by the parish office, 300 N. Broad St., Canfield, open Monday through Friday from 9 a.m. to 4 p.m. The cost is $10, but to have a copy mailed to you, include an additional $5 for shipping and handling. For information contact Lynda Fuller, chairman of the cookbook committee, by calling 330-533-6019.