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


Published: Wed, October 18, 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.

YHA FEDERAL CREDIT UNION’S “TASTEFUL TREASURES”

best broccoli salad

by Debra griffin

11/2cups mayonnaise

1/2cup sour cream

1/4cup sugar

1bunch broccoli, cut into very small florets

1/2head cauliflower, cut into very small florets

1small red onion, chopped

1cup shredded sharp cheddar cheese

13-ounce container real bacon bits

In a large bowl, combine mayonnaise, sour cream, and sugar. Mix well. Add remaining ingredients and mix until well combined. Cover and chill at least 4 hours before serving. Makes 6 servings.

oriental shrimp

by lori boone

8ounces fresh mushrooms, sliced (about 2 cups)

1cup sliced celery

1/2cup finely chopped onion

16-ounce package frozen or fresh pea pods

1/4cup margarine

1/3cup lemon juice

1/4cup water

2tablespoons brown sugar

1tablespoon soy sauce

1/4teaspoon ground ginger

2teaspoons cornstarch

112-ounce package small raw shrimp, peeled and deveined

Hot cooked rice

Combine mushrooms, celery, onion, and pea pods in a bowl and set aside. In a wok, combine margarine, lemon juice, water, brown sugar, soy sauce, ginger, and cornstarch and cook on low for 5 minutes. Add vegetables and toss in pan lightly until crisp. Add shrimp and cook 20 to 25 minutes. Prepare rice as directed. Serve shrimp mixture over rice.

garlic cheddar biscuits

by samantha lane

2cups pancake and baking mix

3/4cup milk

3/4cup shredded sharp cheddar cheese

1/2teaspoon garlic powder

1/2stick ( 1/4 cup) butter, melted

Preheat oven to 425 degrees. In a medium bowl, stir baking mix, milk, and cheese until a soft dough forms. Drop dough by spoonfuls onto an ungreased baking sheet. Mix garlic powder, and butter; brush half the mixture over biscuits. Bake 8 to 10 minutes, or until golden brown. Brush remaining garlic mixture over warm biscuits and serve.

HOW TO obtain a copy

Send your check or money order for $13 per cookbook (includes shipping and handling) to YHA Federal Credit Union, 15 Colonial Drive, Suite 13, Youngstown, OH 44505. Include your name, address and number of cookbooks you are ordering.

For information call the credit union at 330-759-9570.


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