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 SALAD

by MONICA YOUNG

2heads of broccoli

1head cauliflower

1/2cup red onion, chopped

1/2cup red pepper, chopped

1/2cup green pepper, chopped

1/2cup black olives

1cup tomatoes, chopped

1cup cheddar

1cup ranch

Mix all ingredients together and toss. Refrigerate until ready to serve. Add more ranch to taste.

CHICKEN CRESCENT ROLL CASSEROLE

by CONNIE BENNER

28-ounce cans crescent rolls

1can cream of chicken soup

3/4cup cheddar cheese, grated

1/2cup milk

4ounces cream cheese, softened

2tablespoons butter, soft, not melted

1teaspoon onion, minced

2large cooked chicken breasts, chopped

3cups cheddar cheese, grated

1/2teaspoon seasoning salt

1/2teaspoon pepper

Preheat oven to 350 degrees. Spray a 9-inch by 13-inch pan with Pam. Mix together milk, 3/4 cup grated cheddar cheese and undiluted chicken soup. In a separate bowl, mix cream cheese and butter until smooth. Add chopped chicken, onion and 1 cup grated cheese. Mix in salt and pepper (to taste). Unroll crescent roll triangle. Roll up crescent roll starting with the thicker end. Place a small amount of soup mixture in bottom of pan and spread evenly. Place crescent roll seam side down into pan. Continue until all crescent rolls are used. Drizzle remaining soup mixture over crescent rolls. Sprinkle 2 cups cheese over top. Bake uncovered 30 minutes or until soup is bubbly and cheese is melted.

PEANUT BUTTER PIE

by LINDA CROWL

8ounces cream cheese

1/2cup crunchy peanut butter

1cup powdered sugar

1medium tub whipped cream, partially thawed

1chocolate pie crust

Mix peanut butter and cream cheese, then add powdered sugar, slowly. Mix in partially thawed whipped cream. Pour into pie crest. Refrigerate for 2 hours.

HOW TO ORDER

The cost is $15 and you may purchase a copy each week after Sunday service or by visiting the church at 46469 state Route 46, New Waterford, from 10 a.m. to 3 p.m. Monday through Friday.