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

Published: Wed, April 11, 2018 @ 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 society@vindy.com.

Hugh G. Earnhart’s “Eat like a Thresherman: Recipes of a Farming Generation”



1/2cup dried lima beans

1/2cup dried peas

2tablespoons barley

2tablespoons rice

2tablespoons kidney beans

2quarts cold water

1/2cup celery, cut in pieces

2potatoes, sliced

2onions, sliced

1white turnip, diced

1cup stewed or canned tomatoes

1teaspoon salt

1/4teaspoon pepper

1ham bone or 1 frankfurter

Wash beans, peas, barley, rice and kidney beans and soak overnight in cold water. Bring to boiling point. Add celery, potatoes, onions, turnip, tomatoes, salt and pepper. Simmer slowly 2 hours. Add water as it cooks away. About 1/2 hour before serving, add ham bone and more seasoning, if necessary. Remove bone before serving. This soup should be quite thick. Serves 6.



2pounds beef

1cup bread crumbs

1cup pearl tapioca

1cup peas

1cup tomatoes

1large onion




Cut the beef into small pieces, put into a casserole or baking dish with bread crumbs, tapioca, peas, tomatoes, chopped onion and chopped carrot if you like the carrot flavor. This can be omitted. Season with salt and pepper. Cover with water and cook slowly at 350 degrees for 3 hours. Serve hot.



1/2cup peanut crunch

1/2cup shortening (half butter or margarine

1/2cup white sugar

1/2cup brown sugar

1egg, well beaten

11/4cups all purpose enriched flour

3/4teaspoon baking soda

1/2teaspoon baking powder

1/4teaspoon salt

Cream shortening and peanut crunch together. Add sugars and cream thoroughly. Add egg, well beaten. Sift flour once before measuring. Sift flour, soda, baking powder and salt together and add to creamed mixture. Chill dough well. Roll in balls the size of a walnut. Press down with lightly floured fork to make a crisscross pattern. Bake 10 to 12 minutes at 375 degrees. Makes about 4 dozen cookies.



Apples (pared and diced)

1pint flour

2teaspoons baking powder

1tablespoon sugar

1/2teaspoon salt

3tablespoons melted butter

1/2pint sweet milk


Butter a pudding dish and half fill it with apples, pared and diced. Make a batter of flour sifted and mixed with baking powder, sugar, salt, sweet milk, melted butter and well beaten egg. Pour this over the apples, bake 1 hour at 350 degrees and serve with cream or milk and sugar.


Order Hugh Earnhart’s “Eat Like a Thresherman: Recipes of a Farming Generation” by contacting the author at 330-757-4727 or emailing gowie55@aol.com. Send checks or money orders to Hugh G. Earnhart, 2935 Red Maple Lane, Poland, 44514. If ordering through mail, indicate the number of copies needed, and name and address details. Cost is $11.95 with $2.75 shipping and handling.

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