Hearth and home, and families and friends, are the inspirations for the scrumptious recipes that were selected for the “American Profile Hometown Cookbook: A Celebration of America’s Table.” The News Courier is currently offering the cookbook free to new subscribers of the paper.

These “hometown” recipes may be similar to traditional recipes that have graced many Limestone County meals, and also bring several innovative recipes to the table.

The cookbook, edited by Mary Carter, Susan Fisher, and Candace Floyd, offers recipes for every occasion, including, breakfast, appetizers, beverages, breads, soups, salads, side dishes, main dishes, and desserts. All recipes site the person who contributed the recipe to American Profile, and suggest helpful tips and suggestions for the dish. In addition to recipes and helpful hints, the cookbook also includes stories about food festivals across the nation– from the sidewalk egg-frying contest in Oatman, Ariz., to the Lobsterfest and Sea Harvest in Mystic, Conn., from a French omelet celebration in Abbeville, La., to a Pennsylvania Dutch festival in Kutztown, Pa.

To get a free copy of the “American Profile Hometown Cookbook: A Celebration of America’s Table,” subscribe to The News Courier by calling 232-2720 or visit www.enewscourier.com.

Subscription prices are 13 weeks for $32.40, 26 weeks for $54, and $91.80 for 52 weeks.

The News Courier staff has chosen some favorite recipes to share below.

Spinach Triangles

Submitted by Marsha McClosky of Long Beach, Ind.



Ingredients:

1 (8-ounce package frozen phyllo dough

1/2 cup (1 stick) butter, melted

1 (10-ounce) package frozen chopped spinach, thawed

3 tablespoons olive oil

1 medium yellow onion, chopped

8 ounces feta cheese, crumbled

1 tablespoon dried oregano

Salt and pepper



Directions:

Preheat over to 350 degrees. Thaw the phyllo dough according to the package instructions. Brush a layer of melted butter in a 13-by-9 inch pan. Layer the pan with the phyllo dough sheet, overlapping to completely cover the bottom of the pan. Alternate layers of the phyllo dough sheets and melted butter until half the dough and butter is used.

Squeeze the excess liquid from the spinach. Heat the olive oil and sauté the onion. Add the spinach to the onion. Combine the feta cheese, oregano, and salt and pepper to taste. Add the feta mixture to the spinach mixture and stir while over the heat to combine and warm. Spread the mixture evenly over the prepared phyllo dough sheets. Layer the remaining dough sheets and butter over the spinach mixture. Bake for 40 minutes, or until golden. Cool slightly and cut into triangles.

Seven-Layer Pea Salad

Submitted by Lillie Dunlap of Robbins, N.C.



Ingredients:

1 bunch leaf lettuce

2 green bell peppers, chopped or sliced

2 red bell peppers, chopped or sliced

1 red onion, chopped or sliced

1 yellow onion, chopped or sliced

2 (15 1/2 ounce) cans English or sweet peas, drained

2 tablespoons sugar

1 cup Miracle Whip

1 cup sour cream

2 cups grated Cheddar cheese

8 to 10 slices bacon, crisply cooked and crumbled.



Directions:

Layer half the lettuce in a bowl or trifle dish. Add layers of the green and red bell peppers, red and yellow onion, and peas. Mix together the sugar, Miracle Whip, and sour cream and spread on top of the peas. Add a layer of the cheese and the bacon. Top with remaining lettuce. Refrigerate until ready to serve. (The amounts of the ingredients can vary according to the size of your container. )

Snapper Tropical

Submitted by Catherine Pawelek of Littleton, N.H.



Ingredients:

1 cup frozen raspberries, thawed

2 tablespoons sugar

1 teaspoon lemon juice

1/4 cup vegetable oil

4 red snapper fillets (about 8 ounces each)

4 tablespoons all-purpose flour

1/2 cup fish stock or unsalted chicken broth

1/2 cup sherry

4 fresh basil leaves, chopped

1/4 cup frozen orange juice concentrate

1 tablespoon butter

2 cups diced fresh fruit (bananas, oranges, or strawberries)

Salt and pepper



Directions:

Combine the raspberries, sugar, and lemon juice in a saucepan, and cook until thickened, 6 to 8 minutes. Strain the sauce through a sieve. Cool in the refrigerator.

Preheat the oven to 350 degrees. Heat the vegetable oil in an ovenproof pan. Drege the snapper in the flour and shake off the excess. Sauté both sides of the snapper in the oil until lightly brown. Remove the fish fillets and discard the oil. Deglaze the pan using the fish stock and sherry; cook for 2-3 minutes. Add the basil, orange juice concentrate, and butter to thicken the sauce. Add the fresh fruit and the salt and pepper to taste. Place the pan in the oven for 4 to 5 minutes. To serve, spoon the fruit over the snapper, and drizzle the raspberry sauce on top.

Chocolate-Zucchini Cake

Submitted by Barbara Gribben of Florence, Colo.



Ingredients:

1/2 cup (1 stick) margarine, softened

1/2 cup vegetable oil or applesauce

1 3/4 cups sugar

2 eggs, beaten

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

4 tablespoons cocoa powder

1/2 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon ground cloves

1/2 teaspoon ground cinnamon

1/2 cup sour milk

2 cups finely diced zucchini

1/4 cup chocolate chips plus extra for the top



Directions:

Preheat the oven to 325 degrees. Grease and flour a 13-by-9 inch baking dish. Beat together the margarine, oil, and sugar. Stir in the eggs and vanilla. Combine the flour, cocoa powder, baking powder, baking soda, cloves, and cinnamon. Stir the flour mixture into the sugar mixture alternately with the milk. Add the zucchini and 1/4 cup chocolate chips. Pour into the baking dish. Sprinkle extra chocolate chips over the top. Bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean.

Homemade Grape Ice Cream

Submitted by Ferne Tremelling of Wills Point, Texas



Ingredients:

2 1/2 cups sugar

1 (12-ounce) can frozen grape juice, thawed

1/2 cup fresh lemon juice

1 pint light cream or half-and-half

1 (12-ounce) can evaporated milk

2 cups milk



Directions:

Dissolve the sugar in the thawed grape juice. Add the lemon juice. Combine the cream, evaporated milk, and milk. Pour both mixtures into a 1-gallon ice cream freezer, stir, and freeze according to the manufacturer’s instructions.