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


Published: Wed, August 16, 2017 @ 12:00 a.m.

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.

ANGELS OF EASTER SEALS’ “ANGELS AND FRIENDS FAVORITE RECIPES III”

hanky panky

by Judy bauman

1pound ground chuck

1pound Bob Evans original sausage

1pound Velveeta cheese, diced

1teaspoon Worcestershire sauce

1teaspoon oregano

1/2teaspoon garlic salt

1/2teaspoon pepper

1loaf small cocktail rye bread

Brown meats in a large skillet. Cook for about 10 minutes. Drain off most of grease. Add remaining ingredients except bread, cooking over low heat until cheese is melted. Spread on rye bread and put on cookie sheets, can be eaten or frozen right away. If frozen, when you get ready to eat them, put under broiler for 3 minutes.

gretchen’s nutty wild rice

by shirley gibson

1cup wild uncooked rice

51/2cups chicken broth

1cup pecan halves, coarsely chopped

1cup dried cranberries

2green onions, thinly sliced

1large orange, zest only

1/2cup fresh orange juice

1/4cup olive oil

1teaspoon salt

2tablespoons sugar

4tablespoons orange juice concentrate

Cook rice in chicken broth according to package directions. Rice is done when it “pops” open. Drain any remaining liquid. In bowl, stir together pecans, cranberries, green onions, orange zest, orange juice, olive oil, salt, sugar and orange concentrate. Pour over rice and toss well. Cover and let stand 2 hours, or more to blend flavors. May be served at room temperature or reheated. May need to add 1/2 cup more chicken broth to reheat.

roasted asparagus

by Mrs. CHARLES A. AGOSTI

1pound asparagus, trimmed

1tablespoon olive oil

1/4teaspoon Italian seasoning

1/8teaspoon garlic powder

Salt and freshly ground pepper

Preheat oven to 400. Snap or cut off the dry ends of asparagus and place asparagus on a heavy baking sheet. Drizzle with olive oil, sprinkle with the seasonings and toss. Roast until the asparagus is tender (about 15 minutes). Cool slightly and serve warm or at room temperature.

HOW TO ORDER

The Angels of Easter Seals cookbook is sold at the Easter Seals Center, 299 Edwards St., Youngstown. For more local sites where the book can be purchased, visit www.mtc.easterseals.com or call 330-599-5500.


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