CRANBERRY TWP - Family recipes are a part of our heritage, with ingredients measured by taste and timing told in aromas.

Not only can these recipes remind us of our families, but of our unique backgrounds.

At the recent Ethnic Food Fair at St. Ferdinand's Roman Catholic Church, several groups within the church came together, sharing recipes - handed down through families and friends - to create meals representing several different countries.

Set up in separate booths, signifying their countries of origin, customers chose between cuisine from Poland, Italy, Greece, Mexico and the United States

To top off the meal, a wide array of baked goods was available for dessert.

Adding to the cultural flavor of the meals, diners enjoyed entertainment from an Irish step group, the Butler Notables barbershop chorus, dances by local dance schools and music by a steel drum band and a fiddle group.

Organizers of the two-day event, held over Super Bowl weekend, also made takeouts available, so customers could enjoy a world of tastes while watching the all-American game.

For those anxious to sample the time-honored tastes once again, several groups have contributed recipes to tide customers over until next year's event.

¼ cup butter¼ cup flour2 14-ounce cans chicken broth8 ounce jar salsa10 (10 ounce) cans white chicken or any white chicken meat shredded)8 oz Monterey Jack and Cheddar cheeseGrated cheese, chips and chives or chopped onions (for garnish)Melt butter, blend in flour, cook constantly for one minute (forming a white sauce). Gradually add broth. Cook stirring until thickened.Stir in salsa and chicken. Simmer for 5-10 minutes. Add cheese shirring until melted. Do not boil.Ladle soup into bowl and sprinkle with garnish.Tip: If heating the soup in a slow cooker, first prepare the pot with non-stick spray.Submitted by Wilma Scott

1 pound ground beef, browned1 cup shredded Cheddar cheese12 medium tortillas1 packet enchilada seasoning mix*2 cups water6 ounces tomato pastePreheat oven to 400 degrees. Fill each tortilla with 2 tablespoons each of meat and cheese.Spray a 13-by-9-inch pan with non-stick spray. Roll tortilla around meat and cheese and place in pan in a single layer.Create a sauce with seasoning mix, water, and tomato paste. Pour sauce over tortillas in pan.Bake for 15 to 20 minutes.(If unable to find enchilada seasoning, substitute with 1 teaspoon each salt, chili pepper, onion powder, sugar and garlic powder.)Submitted by Wilma Scott

1 large onion1 package wide or butterfly egg noodles1½ heads cabbage1½ sticks butterGarlic powderCelery saltSalt & pepperChop onion. Cut cabbage into thin one-inch pieces. Mix cabbage and onion together.Melt butter in a large Dutch oven, and sauté cabbage and onion over medium heat until translucent.Cook noodles according to package instructions and drain. Mix together cabbage, onion, and noodles, and season to taste with garlic powder, celery salt, salt and pepper.

1½ pounds ultra lean ground beef1 cup Italian bread crumbs1½ cups grated romano cheese1 teaspoon salt½ teaspoon pepper½ teaspoon garlic powder1 egg

2 49-ounce cans chicken broth3 quarts water2 chicken breasts1 teaspoon salt1 box frozen chopped spinach or 1 head of curl escarole, chopped3 carrots grated very thin3 ribs of celery, diced1 medium onion, diced1 pound acini de pepe pasta, cookedMix all meatball ingredients in a large bowl. Make small meatballs, about the size of a dime. Place meatballs on a cookie sheet with rim and bake at 350 degrees for 15-20 minutes.Bring chicken broth and water to a rapid boil in a large stock pot over high heat. Place baked meatballs in boiling liquid and reduce heat to medium.Once liquid returns to a boil, add chicken and salt. When chicken is cooked, remove and cut into small bite size pieces. Return chicken to pot and simmer one hour.Add vegetables and cook until tender. Add pasta to broth when ready to serve soup.Submitted by Mothers Nurturing Mothers