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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.
HOLBORN HERB GROWERS GUILD’S “HERBAL FARE”
CREAM OF ZUCCHINI SOUP
11/2cups chicken broth
1/2cup chopped onion
11/2cups chopped, unpeeled zucchini
1/2teaspoon dried tarragon
Several dashes ground nutmeg
Combine first five ingredients in saucepan, bring to boil, cover and simmer 5 minutes. Place half of mixture in blender, cover and blend 30 to 60 seconds, until smooth. Pour into a bowl. Repeat with remaining zucchini mixture, set aside.
In a saucepan melt butter, stir in flour, salt and pepper. Add milk all at once and cook until thick and bubbly, stirring constantly. Add zucchini mixture, cook and stir until heated through. Makes 3 to 4 servings.
INSTANT REUBEN CASSEROLE
4slices rye bread
1tablespoon prepared mustard
112-ounce can corned beef
110-ounce can tomato soup
116-ounce can sauerkraut, drained
3tablespoons sweet pickle relish
1/4teaspoon dill seed
5slices Swiss cheese, cut in half diagonally
Spread rye bread with mustard, cut into cubes and place in bottom of buttered 9 by 2-inch baking pan. Crumble corned beef evenly over bread. Stir together sauerkraut, tomato soup, water, relish and dill; spoon on top of corned beef. Bake uncovered in 375 degree oven 25 minutes. Arrange half slices of cheese over top, return to oven for 5 minutes, or until cheese melts. Cut into squares and serve. Makes 6 servings.
ABOUT THE BOOK
The cookbook includes information on planting herbs, their uses, sketches of herb garden designs and how to dry herbs. The recipes include fresh and dried herbs.
HOW TO ORDER
Call Bunny Pavlov at 330-799-1164. The cost is $20 and includes shipping and handling.