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 email@example.com.
Mahoning chapter daughters of the american revolution
spinach and orzo salad
by mag mitchell
116-ounce package uncooked orzo pasta
110-ounce package baby spinach leaves, finely chopped
1/2pound crumbled feta cheese
1/2red onion, finely chopped
3/4cup pine nuts or sunflower seeds
1/2teaspoon dried basil
1/4teaspoon ground white pepper
1/2cup olive oil
1/2cup balsamic vinegar
Bring a large pot of lightly salted water to a boil. Add orzo and cook 8 to 10 minutes or until al dente. Drain and rinse with cold water. Transfer to a large bowl. Stir in spinach, feta, onion, pine nuts, basil and white pepper. Toss with olive oil and balsamic vinegar. Refrigerate and serve cold.
orange tapioca salad
by Janet bender
13-ounce package orange gelatin
13.4-ounce package instant vanilla pudding mix
13-ounce package tapioca pudding mix
115-ounce can mandarin oranges, drained
18-ounce can crushed pineapple, drained
1carton frozen whipped topping, thawed
In a saucepan, bring water to a boil. Whisk in gelatin and pudding mixes. Return to a boil, stirring constantly and boiling for 1 minute. Remove from heat and cool completely. Fold in oranges, pineapple and whipped topping. Spoon into serving bowl. Cover and refrigerate 2 hours. Yield: 12 to 14 servings.
louise’s spanish rice
by louise farkas
2small onions, chopped
Salt and pepper
1/2teaspoon garlic powder
38-ounce cans regular tomato sauce
114.5-ounce stewed tomatoes with onions, celery and green peppers
2teaspoons chili powder
2beef bouillon cubes
3cups Minute Rice, (uncooked)
3/4cup chopped green peppers
Brown meat; season with salt, pepper and garlic powder. Add onions. Cook until onions are tender and meat is cooked. Drain. Add tomato sauce, stewed tomatoes, salt, pepper, chili powder and beef bouillon cubes. Bring to a boil and stir in rice. Add green peppers. Cover and lower heat until the rice is tender, stirring often so there is no scorching. Fluff with fork.
chocolate saltine bars
by carol tallman
1cup brown sugar
11/2cups chocolate chips
chopped nuts, if desired
Use foil and a sheet pan. Lightly grease. Line the pan evenly with saltines. Boil butter and brown sugar for 5 minutes, stirring frequently. Pour evenly over saltines and bake in a 350 degree oven for 5 minutes. Immediately remove from oven, put chocolate chips on top and frost after melted. Sprinkle with chopped nuts. Refrigerate and break into pieces when hard. Tasted best when served cold.
ABOUT THE BOOK
This is the second printing of the cookbook, which includes recipes from the chapter members. Proceeds are used to help local veterans.
HOW TO ORDER
Each book costs $10 and is available at Agnew Lawn & Garden, 1700 Market St., Boardman, or from any Mahoning DAR members.