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

Published: Wed, December 6, 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 society department at 330-747-1471, ext. 1283, or email us at society@vindy.com.


german potato salad

by carrie trautman-peska

1/4pound sliced bacon

1/2cup sliced celery

1/2cup chopped onion

1/2cup sugar

1tablespoon flour

1/2cup vinegar

1/4cup water

1teaspoon salt

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 corn

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.

garlic chicken

by jane snow

1/2cup butter

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

1/8teaspoon salt

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.


by Anonymous

11/2cups sugar

1cup light brown sugar

2/3cup milk

2tablespoons butter

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.


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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