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 society department at 330-747-1471, ext. 1283, or email at society@vindy.com.


cauliflower salad

1medium head cauliflower

1/4cup olive or salad oil

3tablespoons red wine vinegar (or cider vinegar)

1tablespoon chopped green onion

1tablespoon diced pimiento

1teaspoon dried thyme

1/2teaspoon parsley

1/2teaspoon salt

1/4teaspoon pepper

Break cauliflower into flowerets and steam or cook in boiling water until just tender, 8-10 minutes. Do not overcook. Drain and refrigerate. Mix remaining ingredients and pour over cauliflower, tossing lightly to blend flavors. Serves four to six.

dill salad dressing

1cup plain yogurt

1teaspoon dill weed

1teaspoon garlic powder

1tablespoon lemon juice

Dressing is excellent in a tuna, chicken, or seafood salad. Can be used as a dip for vegetables and crackers.

apple cinnamon muffins

1cup peeled, grated apples

1cup flour

1cup rolled oats

3teaspoons baking powder

1/2teaspoon salt

1/4cup brown sugar

1beaten egg

3tablespoons vegetable oil

1/2cup milk

1teaspoon cinnamon

Combine dry ingredients, stir in oil. Add rest of ingredients and stir only until moistened. Fill greased muffin cups two-thirds full. Bake at 350 degrees for 18-25 minutes.

sausage neopolitan

2pounds Italian-style sausage

3/4cups water

1quart tomato sauce

2large onions, chopped

1tablespoon olive oil or vegetable oil

1teaspoon parsley

1teaspoon basil

2green peppers, chopped

2stalks celery, chopped

212-ounce packages mushrooms, quartered

Cut sausage into one-inch pieces. Place in large skillet and add water. Cover and cook until sausage is browned. Water will boil down and sausage will fry in its own grease.

Add sausage to tomato sauce in four-quart pot or larger. Saute onion in oil. Add to tomato sauce. Add parsley and basil. Saute in oil, separately, the chopped peppers, celery and mushroom pieces. Add to the tomato sauce. Simmer all ingredients together about 30 minutes. Can be served over pasta or eaten with crusty Italian or French bread.

zesty carrots

6-8carrots, sliced

1/4cup water

2tablespoons grated onion

2tablespoons horseradish

1/2cup mayonnaise

1/4cup cracker crumbs

1tablespoon butter

dash paprika

Cook carrots in water until tender, drain. Place in shallow baking dish. Combine next 3 ingredients and pour over carrots. Top with crumbs, butter and paprika. Bake at 375 degrees for 20 minutes.


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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