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

Published: Wed, February 15, 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.



11/2cups chicken broth

1/2cup chopped onion

11/2cups chopped, unpeeled zucchini

1/2teaspoon dried tarragon

Several dashes ground nutmeg

2tablespoons butter

2tablespoons flour

1/4teaspoon salt

Dash pepper

1cup milk

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.


4slices rye bread

1tablespoon prepared mustard

112-ounce can corned beef

110-ounce can tomato soup

116-ounce can sauerkraut, drained

1/4cup water

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.


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.


Call Bunny Pavlov at 330-799-1164. The cost is $20 and includes shipping and handling.

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