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

Published: Wed, May 17, 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.



5cups water

5tablespoons honey

5Lemon Zinger tea bags

1package frozen unsweetened blueberries

Prepare tea base with bags in freshly boiled water. Cover, steep 7 minutes. Discard tea bags. Let cool. Pour tea base into 2 quart pitcher. Add blueberries. Crush blueberries against side of pitcher to release flavor. Stir. Pour into ice-filled glasses and garnish with slices of lemon or lemon balm sprigs.


1bunch fresh broccoli

6ounces shredded cheddar

6strips cooked bacon, crumbled

1/4teaspoon chopped chives

1/4teaspoon dried basil


1cup mayonnaise

1/2cup sugar

2tablespoons vinegar, preferably herbal

Separate broccoli into flowerets. Place half of broccoli into 9-by-9-inch casserole dish. Dust with herbs, top with half the cheese and bacon. Repeat layers.

Combine dressing ingredients. Pour over broccoli mixture 20 minutes before serving. Do not toss.


2pounds cubed beef

1pound mushrooms

1cup tomato wedges

1cup quartered onions

1cup quartered peppers

1/2cup oil

1/4cup vinegar

1/2teaspoon soy sauce

1clove garlic, chopped

1/2teaspoon basil

1tablespoon lemon juice

Salt and pepper

Marinate beef in oil, vinegar, soy sauce, garlic, basil, lemon juice, salt and pepper to taste, three to four hours. Skewer the meat, alternating the meat and vegetables. Roast on grill and baste with marinade. Serves 6.


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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