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UMW Recipes for the Month of April

4/5/15 Recipe of the Week: Quick Fudge

1 lb. Chocolate Melted
1 Can Eagle Brand Milk

Melt chocolate. Add milk. Then pour into buttered 9×13 pan. Also good with peanut butter chocolate.
Cheri Repasky

4/12/15 Recipe of the Week: White Chocolate Pretzels

10 oz. Pretzels
12 oz. White Chocolate

Melt the chocolate in a metal bowl of steaming water. Line a cookie sheet with waxed paper. Using tongs, dip the pretzels (one by one) into the chocolate. Shake off the excess chocolate and place on the waxed paper. Chill for 10 minutes to set the coating. Store at room temperature in an airtight container. Makes 3-4 dozen.
Lucille Stoke

4/19/15 Recipe of the Week: Vinegar Salad Dressing

4 oz. Apple Cider Vinegar
5 Cloves Garlic
4 oz. Soy Sauce
1 Tbs. Dijon Mustard-Stone Ground
8 oz. Olive Oil
Dash Maple Syrup

Mix ingredients together. Do not refrigerate. Tip: You can lessen the vinegar. It is a little strong at first but it is really good.
Susie Feldmeyer

4/26/15 Recipe of the Week: Cheese Soup

1 qt. Water
1 20 oz. pkg. California Blend Vegetables
2 tsp. Chicken Bouillon
2 cups Diced Potatoes
1 lb. Velveeta Cheese
1 cup Diced Celery
1 cup Chopped Onion

Combine water, bouillon, potatoes, onion and celery. Cook until partially done. Add mixed vegetables. Cook another 10 minutes to desired tenderness. Cut velveeta into cubes. Stir into soup until melted.
Kristen Kerr