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 email@example.com.
Hugh G. Earnhart’s “Eat like a Thresherman: Recipes of a Farming Generation”
marshmallow pineapple salad
1can pineapple, chunks or slices
2tablespoons cornstarch or flour
Mix together sugar, cornstarch or flour, egg yolks, vinegar, butter, then add juice from can of chunk or sliced pineapple. Cook together until thick in a double boiler. Pour this over the chopped pineapple and chill. When cold, add marshmallows cut into small squares and add the beaten egg whites. Serve on lettuce leaf on individual salad plates with a dash of paprika on top.
pork and noddle casserole
2pounds ground lean pork shoulder
1medium size onion, diced
1medium size green pepper, diced
3cups strained cooked tomatoes
4cups cooked noodles
1/2pound finely chopped American cheese
Salt and pepper to taste
Saute the onion and green pepper in the butter until the onion is yellow. Add the ground pork and cook, stirring occasionally, until slightly browned. Add the tomato puree, noodles and cheese. Season with salt and pepper and mix thoroughly. Pour into baking dish and bake at 350 for an hour.
2cups granulated sugar
1teaspoon peppermint essence
To the sugar, add milk and peppermint essence. Cook for about 10 minutes and remove to a buttered plate, beating it thoroughly as it cools.
Order Hugh Earnhart’s “Eat Like a Thresherman: Recipes of a Farming Generation” by contacting the author at 330-757-4727 or emailing firstname.lastname@example.org. Send checks or money orders to Hugh G. Earnhart, 2935 Red Maple Lane, Poland, 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.