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 firstname.lastname@example.org.
HOLBORN HERB GROWERS GUILD’S “HERBAL FARE”
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
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 rolled oats
3teaspoons baking powder
1/4cup brown sugar
3tablespoons vegetable oil
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.
2pounds Italian-style sausage
1quart tomato sauce
2large onions, chopped
1tablespoon olive oil or vegetable oil
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.
2tablespoons grated onion
1/4cup cracker crumbs
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.
ABOUT THE BOOK
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.
HOW TO ORDER
Call Bunny Pavlov at 330-799-1164. The cost is $20 and includes shipping and handling.