Each week, this column offers recipes from Valley cookbooks. If your organization would like to have


Each week, this column offers recipes from Valley cookbooks. If your organization would like to have its cookbook showcased, please contact our features editor Barb Shaffer at 330-747-1471, ext. 1282, or email her at shaffer@vindy.com.

Hugh G. Earnhart’s “Eat like a Thresherman: Recipes of a Farming Generation”

TOMATO SURPRISE SALAD

6tomatoes

3/4cup diced cucumber

1/2cup diced, cooked chicken

1/4cup chopped nuts

1/4cup mayonnaise dressing

Lettuce

Parsley

Cauliflower buds

Select medium-sized smooth tomatoes. Scald, peel and chill. Carefully scoop inside out of tomatoes. Remove the seeds from pulp. Chill all ingredients and when ready to serve, mix the chicken, cucumber, tomato pulp and nuts with mayonnaise. Add more salt, if needed. Fill the tomatoes. Arrange on lettuce leaves. Garnish with mayonnaise and decorate each tomato top with parsley and cauliflower buds.

STUFFED PORK CHOPS

1/2cup mushrooms

2tablespoons minced onion

1/2cup boiled rice

2tablespoons butter or fat

1cup bread crumbs

1can canned tomatoes

1teaspoon salt

1/4 teaspoon pepper

6thick pork chops with pockets

Brush mushrooms. If skin on caps is tough, peel. If stems are tender, they may be used. Brown mushrooms, onion and rice in frying pan with melted butter. Add bread crumbs, tomato, salt and pepper. Let simmer 10 minutes. Let stand until cool. Stuff chops with mixture and fasten securely with skewers. Brown chops on both sides in frying pan on top of stove, cooking until meat is heated through. Add a half cup water. Cover lightly. Bake at 350 degrees for one to 11/4 hours. Serves six.

ROLLED CINNAMON BREAD

1recipe standard white bread dough

6tablespoons brown sugar

1teaspoon cinnamon

When dough is light, divide in half and roll each into a sheet 9-inches square. Sprinkle with mixture of brown sugar and cinnamon. Roll up like jelly roll and place, seam side down, in greased bread pans. Let rise until light. Bake at 425 degrees for 15 minutes, then reduce temperature to 375 degrees and bake 25 minutes longer. Remove from pans and cool. Makes two loaves.

BUTTERSCOTCH PIE

2cups milk

11/3cups brown sugar

5tablespoons white flour

1/4teaspoon salt

2eggs

2tablespoons butter

Scald 11/2 cups milk with brown sugar, do not let it boil. Mix white flour with salt and half cup cold milk, mix well, add to hot milk, stirring constantly over high heat until it has boiled a few minutes. Remove from heat and add beaten egg yolks. Return to heat and stir constantly until it boils. Add butter and remove from heat. Let cool slightly, pour into baked pie shell, cover with beaten egg whites mixed with a little sugar, then place in oven to brown.

HOW TO ORDER

Order Hugh Earnhart’s “Eat Like a Thresherman: Recipes of a Farming Generation” by contacting the author at 330-757-4727 or emailing gowie55@aol.com. Send checks or money orders to Hugh G. Earnhart, 2935 Red Maple Lane, Poland, Ohio 44514. If ordering through mail, indicate the number of copies needed, and name and address details. Cost is $11.95 with $2.75 shipping and handling.

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