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 firstname.lastname@example.org.
“FAMILY, FRIENDS AND CARRIE”
loaded baked potato salad
by Carrie Trautman peska
5pounds unpeeled red potatoes
8hard boiled eggs
1pound bacon, cooked and crumbled
2cups shredded cheddar cheese
1medium Vidalia onion
11/2cups sour cream
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
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
2cloves garlic, minced
2tablespoons soy sauce
3/4cup lemon juice
11/2cup brown sugar
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
18-ounce package cream cheese, softened
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.
HOW TO ORDER
Send a check or money order for $12 to Carrie’s Cookbook, 1019 John St., Niles, OH 44446. For information call 330-652-1602.