ANGELS OF EASTER SEALS’ “ANGELS AND FRIENDS FAVORITE RECIPES III”

March 20, 2019 at 12:00a.m.

TAFFY APPLE SALAD

by GINA SEVERINO

18-ounce can pineapple tidbits in juice

2medium red apples, cored and diced

2medium Granny Smith apples, cored and diced

1/2cup dry roasted peanuts, coarsely chopped

14-ounce cream cheese, softened

1cup thawed, frozen whipped topping

1cup miniature marshmallows

Additional chopped dry roasted nuts, optional

Drain pineapple, reserving juice. Gradually whisk reserved pineapple juice into softened cream cheese until smooth. Stir in whipped topping, mixing until well blended. Add pineapple, apples, peanuts and marshmallows to cream cheese mixture; mix gently. Cover and refrigerate until ready to serve. Sprinkle with additional nuts.

GARLIC-MUSHROOM DRUNKEN POT ROAST

by MICHELLE GEER

13-pound roast

1103/4-ounce can roasted garlic cream of mushroom soup

1packet dry onion soup mix

1cup wine (red or blush)

1small Vidalia onion, sliced

3garlic cloves, finely chopped

18-ounce container sliced fresh mushrooms

1pound package baby carrots

5quartered red potatoes

Preheat oven to 250 degrees. Mix together soups, wine, onion, garlic and mushrooms. Place roast in a 9-inch by 13-inch roasting pan and surround with carrots and potatoes. Pour wine and soup mixture over the meat. Cover and place in oven for 6 hours or in crock pot, low, 8 to 10 hours.

vegan general tao’s tofu

by JEAN BENNETT

1box firm tofu

Egg substitute for 1 egg

3tablespoons water

3/4cup cornstarch

4tablespoons vegetable oil for frying

3chopped green onions

1tablespoon minced ginger

1tablespoon minced garlic

2/3cup vegetable stock

2tablespoons soy sauce

2tablespoons sugar

1tablespoon white vinegar

Red pepper to taste

2tablespoons water

1tablespoon cornstarch

Drain, dry and cut tofu into 1-inch chunks. Mix egg substitute as specified on box and add an additional 3 tablespoons water. Dip tofu in egg substitute mixture and coat completely. Sprinkle 3/4 cup cornstarch over tofu and coat completely. Heat 1 tablespoon oil in pan and fry tofu until golden. Drain oil then heat 3 tablespoons vegetable oil on medium heat and add onions, ginger and garlic. Cook for 2 minutes. Add vegetable stock, soy sauce, sugar, vinegar and red pepper. Mix 2 tablespoons water with 1 tablespoon cornstarch then pour into mixture, stirring well. Add fried tofu and coat evenly. Serve with steamed broccoli or rice.

HOW TO ORDER

The Angels of Easter Seals cookbook is sold at the Easter Seals Center, 299 Edwards St., Youngstown. For more local sites where the book can be purchased, visit www.mtc.easterseals.com or call 330-599-5500.