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.

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

3cups water

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

2pounds hamburger

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

1/2teaspoon salt

1/2teaspoon pepper

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 butter

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.


This is the second printing of the cookbook, which includes recipes from the chapter members. Proceeds are used to help local veterans.


Each book costs $10 and is available at Agnew Lawn & Garden, 1700 Market St., Boardman, or from any Mahoning DAR members.

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