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”

SAUSAGE BEAN SOUP

by MARY JANE PIZZOLA

3/4pound ground Italian sausage

1/2cup chopped onion

2garlic cloves, minced

1(15.5-ounce) can cannellini beans, rinsed and drained

1(15.5-ounce) can black beans, rinsed and drained

1(14.5-ounce) can diced tomatoes, undrained

1(14.5-ounce) can beef broth

1bay leaf

1/2teaspoon salt

1/2teaspoon pepper

1/2teaspoon thyme

1/2teaspoon red pepper (optional)

In a large saucepan, cook sausage, onion and garlic until the sausage is browned; drain. Add remaining ingredients. Bring to a boil then cover and simmer 30 to 40 minutes. Sprinkle each serving with Parmesan cheese.

ZUCCHINI BAKE

by JAN STERNAGEL

3cups thinly sliced zucchini

1cup Bisquick

1/2cup chopped onions

1/2cup Romano cheese

2teaspoons parsley

1/2teaspoon salt

1teaspoon oregano

1/2teaspoon black pepper

1chopped garlic clove

1/2cup oil

4eggs, slightly beaten

Preheat oven to 350 degrees. Grease a 9- by 13-inch pan. Mix zucchini, Bisquick, chopped onions, Romano cheese, parsley, salt, oregano, pepper, garlic clove, oil and eggs together. Spread in pan. Bake for 30 minutes or until golden brown. Serve warm.

SHREDDED BEEF HOT SANDWICHES

by MARGENE CHAMBERS

3pounds boneless English cut roast

1/2cup chopped onion

2chopped garlic cloves

1/2cup water

1package Good Seasons Italian dressing

1package ranch dressing

Remove excess fat from roast and place in crockpot with garlic, onion and water. Cook on low setting for 8 hours. It will make its own juice. After it is cooked, shred into fine pieces. Add Italian and ranch dressing; add a little water. Simmer for 30 minutes. Serve on fresh buns.

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.