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 society department at 330-747-1471, ext. 1283, or email us at firstname.lastname@example.org.
“FAMILY, FRIENDS AND CARRIE”
german potato salad
by carrie trautman-peska
1/4pound sliced bacon
1/2cup sliced celery
1/2cup chopped onion
1teaspoon dry mustard (optional)
21/2 pounds potatoes, sliced and cooked
In skillet, cook bacon until crisp. Drain, reserve 4 tablespoons of drippings. Crumble bacon and set aside. Saute celery and onions in drippings until tender. Combine sugar and flour; add to skillet with vinegar, water, salt and mustard. Cook, stirring constantly until thickens and bubbles. In a large bowl, place potatoes and pour sauce over. Gently stir to coat, Season to taste with salt and pepper.
green bean and corn casserole
by karen ellwood
1/2cup onion, chopped
1/2cup celery, chopped
1/4cup pepper, chopped
1/2cup grated sharp cheddar cheese
1can french style green beans
1can condensed cream of celery soup
18-ounce sour cream
Mix all ingredients together in a large bowl. Place in 2-quart casserole dish. Bake at 350 degrees for 45 minutes or until bubbly.
by jane snow
4cloves garlic, minced
3/4cup dry bread crumbs
3/4cup fresh grated Parmesan cheese
11/2cups shredded cheddar cheese
1/4teaspoon dried parsley
1/4teaspoon dried oregano
1/4teaspoon ground black pepper
8skinless, boneless chicken breast halves, pounded thin
Melt the butter in a 12-inch Dutch oven. Add the garlic and cook until tender. Pour into a shallow bowl. In a separate bowl, mix bread crumbs with the cheeses, parsley, oregano, pepper and salt. Dip each breast in the garlic butter to coat, then press into the bread-crumb mixture. Arrange coated chicken pieces in a single layer in the Dutch oven. Drizzle any remaining butter over the chicken and top with any remaining bread crumb mixture. Cover and bake for 40 minutes at 350 degrees or until chicken is no longer pink and juices run clear.
1cup light brown sugar
2tablespoons Karo syrup
Dash of salt
1teaspoon vanilla extract
Butter sides of 8-inch pan. Mix all above ingredients in sauce pan and stir over medium heat until sugar is dissolved. Cook to soft ball stage, to 235 degrees or until it sets up well in cold water. Add vanilla. Let cool. Beat until light in color and thick. Pour into buttered 8-inch pan.
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.