IMMACULATE HEART GARDEN CLUB’S “LADIES OF THE CHURCH”

KALE & CHICKPEA SPREAD

by VERONICA TERZAK

5kale leaves

1lemon

2tablespoons olive oil

1tablespoon soy sauce

1garlic clove

1/2(15-ounce) can chickpeas, drained

1teaspoon fresh thyme, rosemary or basil

Crackers, bread or carrot sticks

Remove stems from kale, tear into small pieces. Crush or mince garlic, squeeze lemon juice into mortar bowl, add chickpeas, olive oil, soy sauce and garlic. Mash with pestle. Add herbs to mortar and pestle, mix thoroughly. Serve.

GARLIC-HERB BREAD

by CHARLOTTE FROST

1/2cup butter, softened

2tablespoons parsley

3cloves garlic, minced

1/2teaspoon kosher salt

1(14-18-ounce) loaf baguette French or Italian bread

Preheat oven to 375 degrees. In small bowl stir butter, parsley, garlic and salt. Without cutting all the way through the bottom crust, slice baguette into 11/2-inch slices. Generously spread butter mixture between slices. Wrap baguette in heavy foil. Bake about 15 minutes or until heated through. Serve warm. Makes 10-12 slices.

GRAPE SALAD

by ELAINE FLOWER

1(8-ounce) cream cheese, softened

1cup sour cream

1/3cup sugar

2teaspoons vanilla extract

2pounds seedless red grapes

2pounds seedless green grapes

3tablespoons brown sugar

3tablespoons chopped pecans

In large bowl, beat cream cheese, sour cream, sugar and vanilla. Add grapes and toss to cover. Transfer to serving bowl and refrigerate until ready to serve. Sprinkle brown sugar and nuts just before serving.

RED SNAPPER (VERACRUZ STYLE)

68-ounce snapper fillets

2cups marinated vegetables

Liquid margarine

Salt and pepper

1/2cup chopped onion

1/2cup chopped green pepper

1/2cup diced tomatoes

1/4cup sliced black olives

1/4cup sliced green olives

1/2cup olive oil

1/2cup Chablis wine

1teaspoon oregano

Pinch of salt and pepper

Combine all vegetables in a glass bowl and drizzle oil and wine over top. Stir to coat and set aside for 5 to 10 minutes. Place fish fillets on a baking sheet pan with the skin side down. Baste the fish with margarine and sprinkle with salt and pepper. Spread 1/3 cup vegetables over top of each fillet. Bake at 350 degrees for 20 to 25 minutes until fish flakes easily when tested with a fork.

HOW TO ORDER

To order a cookbook, call Flo Arndt at 330-799-3595 or Joann Sulenski at 330-793-1101. Cost is $12 per book, plus shipping and handling.