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 shaffer@vindy.com.

Hugh G. Earnhart’s “Eat like a Thresherman: Recipes of a Farming Generation”

POT AU FEU

2pounds lean round steak, cut in pieces

3diced carrots

2sliced leeks

1small onion

1piece of cabbage

1stalk celery

Garlic as desired

1piece of red pepper

2tomatoes

Cover meat with cold water. Cover and simmer until tender. Add other ingredients. Simmer until vegetables are tender. If vegetables are omitted, this can be served as bouillon. Rice, vermicelli, macaroni or croutons may be added. Or the bouillon can be served with a poached egg in each dish. Serves 6.

Stuffed cabbage rolls

8cabbage leaves

21/2cups ground meat

1small green pepper, finely chopped

1small onion, finely chopped

1/2cup cooked rice or mashed or diced potatoes

1/2cup stewed fresh tomatoes

1teaspoon salt

Few grains pepper

Cut leaves from the head of cabbage, drop into boiling, salted water for two minutes, drain. Mix meat, onion, pepper, seasonings and rice or potato. Place two or three tablespoons of mixture in each leaf. Fold leaf around the stuffing. Arrange folded side down in baking dish. Pour on tomatoes. Bake in moderate oven (350 degrees) for 45 to 50 minutes.

MARTHA WASHINGTON PIE

1cup sugar

1/3cup butter

2eggs

1/2cup sweet milk (regular milk)

1/4cup flour

21/2teaspoons baking powder

Cream together sugar and butter. Add beaten eggs and sweet milk into sifted flour and baking powder. Bake in two cake tins and put together with filling.

Filling:

1cup sugar

1/3cup flour

1/8teaspoon salt

2eggs

2cups scalded milk

1/2teaspoon vanilla or

1tablespoon chocolate

Mix together sugar, salt and flour. Add beaten eggs. Add scalded milk, vanilla or chocolate. Cook in double boiler, cool and place between cakes.

HOW TO ORDER

Order Hugh Earnhart’s “Eat Like a Thresherman: Recipes of a Farming Generation” by contacting the author at 330-757-4727 or emailing gowie55@aol.com. 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.

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