The new Galena United Methodist Cookbooks have arrived.  The book contains over 170 pages of wonderful recipes and has all the recipes from the old cookbook plus many new ones.   The cost is $10 per book and they make wonderful gifts.  If you wish to purchase one you can do so by emailing your request to Bev Ide at bo88yk@aol.com or calling the church at 740-965-2151 and leaving a message for Bev.    

Here are a few of the recipes from the book.

2 T. vegetable oil

1 onion, chopped

1 clove garlic, minced

1 bell pepper, seeded and chopped

2 cans (10¾ oz. each) condensed tomato soup

10 oz. (approx.) salsa

½ c. water

½ t. pepper

1 T. chili powder

1 t. cumin

1 pint small curd cottage cheese

2 eggs

2 T. parsley flakes

1 small can (3-4 oz.) chopped green chiles (mild)

12 lasagna noodles, cooked per package directions and drained

3-4 c. cooked chicken, diced

1 lb. co-jack cheese, shredded

Heat oil in wide frying pan over medium heat. Add onion, garlic, and bell pepper; cook, stirring until onion is soft. Stir in tomato soup, salsa, water, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10 minutes); stir often.

Prepare cheese filling by combining cottage cheese, eggs, parsley, and chiles.

Cover bottom of 9"x13" baking dish with a thin layer of sauce. Arrange 4 noodles over sauce. Spread 1/3 of cheese filling over the noodles, 1/3 of sauce, 1/3 of chicken, and top with 1/3 of shredded cheese. Repeat layers twice, ending with cheese.

Bake, covered with foil, in 375° oven 35 minutes or until bubbly. Let stand uncovered for 5 minutes.

Makes 10 servings.

1 pkg. flour tortillas

1 can (10¾ oz.) condensed cream of chicken soup

¾ c. sour cream

1 can (3-4 oz.) chopped green chiles (mild)

2 c. cooked white meat chicken, diced

10 oz. co-jack cheese, shredded

Mix soup, sour cream, chiles, chicken, and 2/3 of shredded cheese. Place by spoonfuls on tortillas and roll up. Place seam sides down in 9"x13" baking dish. Sprinkle remaining cheese on top.

Bake, covered with foil, in 350° oven 35-40 minutes. Remove foil last 5 minutes of baking.

1 can refrigerated crescent roll dough

3 c. cooked white meat chicken, diced

1 can (10¾ oz.) condensed cream of chicken soup

¾ c. milk

6 oz. co-jack cheese, shredded

½ bell pepper, seeded and chopped

1 medium onion, chopped

5 stalks celery, chopped

Separate and unroll crescent roll dough. Place chicken on dough by spoonfuls and roll into pockets.

Combine soup, milk, cheese, and chopped vegetables. Place half of sauce on bottom of baking dish. Place chicken pockets on top of sauce. Pour remaining sauce on top of pockets.

Bake, covered with foil, in 350° oven 30-40 minutes. Remove foil last 10 minutes of baking. Do not underbake.

Dough for 2 loaves of bread (use your favorite recipe or the one below)

3 eggs, yolks and whites separated

2 T. parmesan cheese

2 t. parsley flakes

1 t. garlic powder

2 t. oregano

½ t. pepper

2 T. oil

1 lb. mozzarella cheese, shredded

Your favorite pizza toppings

Pizza or spaghetti sauce

Prepare bread dough and let rise. Combine egg yolks, parmesan cheese, parsley, garlic powder, oregano, pepper and oil; set aside. Divide dough in 3 pieces. Roll each piece into a rectangle; spread with 1/3 of spice mixture and top with 1/3 of cheese and any pizza toppings you care to include. Roll from long side like a long jelly roll. Turn under and seal ends; place seam-side down on a greased cookie sheet.

Brush with beaten egg whites. Bake in 350° oven 30-35 minutes or until golden brown.

Slice and serve with pizza or spaghetti sauce for dipping.

Dough:

½ c. margarine

2 c. milk

¼ c. sugar

2 t. salt

1 egg, slightly beaten

1 pkg. dry yeast

6 c. flour

Heat margarine; add milk and heat until slightly warmer than room temperature. Add sugar, salt, and egg. Add yeast and dissolve. Add half the flour and mix with wooden spoon. Add rest of flour and blend. Knead on floured surface for 7 minutes or until smooth and elastic. Place dough in greased bowl; cover and let rise in warm place for 2 hours.

2¼ c. sugar

1 c. plus 2 T. vegetable oil

3 eggs

1½ t. vanilla

1½ t. almond extract

1½ t. butter flavor extract

2 T. poppyseed

3 c. flour

1½ t. salt

1½ t. baking powder

1½ c. milk

Glaze:

¼ c. orange juice

½ t. vanilla

½ t. almond extract

½ t. butter flavor extract

¾ c. powdered sugar

Combine sugar and oil in large bowl; beat until blended. Add eggs and beat well. Add flavorings and poppyseed; mix well. Add salt and baking powder and mix well. Add flour to creamed mixture, alternately with milk, until blended.

Pour into six 4½" x 2½" loaf pans, filling ½ to 2/3 full. Bake in 350° oven 45 minutes.

Remove from oven; let cool 5 minutes in pans. Combine glaze ingredients; pour over breads while still in pans. Let stand 5 minutes more; remove from pans to cooling rack.

1 pkg. white cake mix

Oil and eggs called for in cake mix directions

Crème de Menthe

1 jar (16-18 oz.) hot fudge sauce

1 tub (8 oz.) Cool Whip

Prepare cake according to package directions, replacing approximately 1/3 of the water with Crème de Menthe. Bake in 9"x13" pan. Allow cake to cool completely.

Warm fudge sauce in microwave to improve spreadability. Spread sauce on cake. Add green food coloring and, if you like, Crème de Menthe to Cool Whip. Spread Cool Whip over fudge sauce.

An appropriate dessert for St. Patrick’s Day!

1 pkg. (4 oz.) German chocolate

½ c. boiling water

1 c. butter or margarine

2 c. sugar

4 eggs, yolks and whites separated

1 t. vanilla

2¼ c. flour

1 t. baking soda

½ t. salt

1 c. buttermilk

Melt chocolate in boiling water. Cream butter and sugar until fluffy. Add egg yolks and beat well. Blend in vanilla and chocolate. Add baking soda and salt and mix well.

Add flour and buttermilk alternately, beginning and ending with flour.

Beat egg whites until sift. Fold into batter.

Pour batter into three 8" or 9" cake pans that have been lined with wax paper on the bottom and buttered and floured on the sides. Bake in 350° oven 30-35 minutes. Let cool in pans 5 minutes, then remove and let cool on racks.

Icing:

1 c. evaporated milk

1 c. sugar

3 egg yolks, slightly beaten

½ c. butter

1 t. vanilla

1-1/3 c. coconut

1 c. pecans, chopped

Combine all ingredients except coconut and pecans, and cook over medium heat until thickened (approximately 12 minutes). Remove from heat and stir in coconut and pecans. When cool, ice cake.