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

Published: Wed, November 8, 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 society department at 330-747-1471, ext. 1283, or email us at society@vindy.com.

Mahoning chapter daughters of the american revolution

garden pie

by mary lou shively

2cups thinly sliced, peeled zucchini

11/2cups diced fresh tomatoes

1/2cup chopped onion

1/2cup grated cheese

1/4teaspoon pepper

11/2cups milk

3/4cup Bisquick

3large eggs

Preheat oven to 400 degrees. Coat pie pan with Pam. Layer zucchini, tomatoes and onion in pie plate. Sprinkle with cheese and pepper. Combine milk, Bisquick and eggs. Beat until smooth. Pour over vegetables. Bake for 30 minutes. Let sit 5 minutes before cutting.

macaroni scramble

by janet bender

1cup uncooked elbow macaroni

1pound lean ground beef

1small onion

2celery ribs, chopped

1small green pepper, chopped

1garlic clove, minced

1103/4-ounce can reduced-sodium condensed tomato soup, undiluted

1tablespoon minced fresh parsley flakes

1teaspoon dried oregano

1/4teaspoon salt

1/4teaspoon pepper

18-ounce block shredded, reduced-fat cheddar cheese

Cook pasta according to package directions. Meanwhile, in a large skillet, cook the beef, onion, celery, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender. Drain macaroni and add to meat mixture. Add tomato soup and 1/4 to 1/2 cup water. Cover and cook on low heat until thickened. Sprinkle cheddar cheese to cover meat mixture. Turn off heat and cover until cheese is melted.


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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