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.


loaded baked potato salad

by Carrie Trautman peska

5pounds unpeeled red potatoes

1teaspoon salt

8hard boiled eggs

1pound bacon, cooked and crumbled

2cups shredded cheddar cheese

1medium Vidalia onion

3dill pickles

11/2cups sour cream

1cup mayonnaise

3teaspoons mustard

Bake cut up potatoes at 425 for 40 to 45 minutes. Cool potatoes. While potatoes are cooking, boil eggs, cool and peel. Cut up eggs. Place potatoes and eggs in a big bowl, add remaining ingredients. Chill and serve.

Garlic, beer, cheddar crock pot fondue

by joanne ellwood

6ounces beer

2tablespoons minced garlic

1teaspoon Worcestershire sauce

18-ounce cheddar cheese spread

116-ounce shredded sharp cheddar cheese

Turn slow cooker (at least two- quart size) on high. Pour beer into slow cooker, add garlic and Worcestershire sauce. Once the fluid in the slow cooker warms up (warm beer will smell funny), add the cheddar cheese spread and half the shredded sharp cheddar cheese. Place lid on slow cooker and let fondue melt until warmed. Once warmed, add the other half of shredded cheddar cheese. Add more shredded cheddar cheese if you like thicker fondue. Serve with vegetables, pita chips, bread chunks, apple chunks or other favorites.

slow cooker cafe rio sweet pork

by Becky McGuire

3pound pork roast

1chopped onion

2cloves garlic, minced

3tablespoons butter

2tablespoons soy sauce

3/4cup lemon juice

11/2cup brown sugar

1teaspoon salt

1/2teaspoon pepper

Saute onion and garlic in butter. Place roast in slow cooker and cover with onion. Cook about three hours on high. Drain liquid and save in refrigerator; shred pork. Add the soy sauce, lemon juice, brown sugar, salt and pepper and cook an additional two hours on high. Skim off fat from reserved liquid from the refrigerator and add to pork (to taste). Serve on tortillas with Zatarain’s Black Beans and Rice, cheese, pico de gallo, whatever you prefer.

lemon cheese bars

by Linda Trautman

1Duncan Hines pudding yellow cake mix

1/3cup oil


18-ounce package cream cheese, softened

1/3cup sugar

1teaspoon lemon juice

Mix dry cake mix with one egg and oil until crumbly, reserve one cup. Pat remaining mixture lightly in an ungreased 9-inch x13-inch pan. Bake 15 minutes at 350. Beat cream cheese, sugar, lemon juice and one egg until light and smooth. Spread over baked layer. Sprinkle with reserved crumb mixture. Bake 15 minutes longer. Cool. Cut into bars.

about the book

This is a collection of recipes compiled by committee members of the Carrie Peska Memorial Nursing Scholarship in memory of Carrie Peska. Their hope is to help future nurses give back to others the way they believe Carrie did during her 22-year nursing career.


Send a check or money order for $12 to Carrie’s Cookbook, 1019 John St., Niles, OH 44446. For information call 330-652-1602.

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