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

Published: Wed, April 25, 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.



16-ounce can frozen orange juice

16-ounce can frozen lemonade

16-ounce can frozen limeade

4cups cold water

1quart ginger ale

1teaspoon fresh savory

Combine all ingredients, pour over ice block in bowl. Garnish with mint leaves. Makes 12 to 15 servings.


1cup chive vinegar

2/3cup olive oil

1garlic clove, minced

1teaspoon salt

1tablespoon fresh opal basil

Few dashes of pepper

4cups sliced zucchini

1/4cup sliced green onion

2medium tomatoes, cut in wedges

Combine chive vinegar, olive oil, garlic, salt, basil and pepper. Mix well. Cook zucchini in small amount of boiling salted water for 3 minutes or until crisp-tender. Drain. Arrange zucchini in dish and cover with dressing. Chill several hours. Drain and reserve dressing. Serve with green onion and tomato wedges on plate and drizzle with dressing.


1/3cup butter

1cup sugar


11/2cups flour

1/2cup milk

11/2teaspoons baking powder

1/4teaspoon nutmeg

1teaspoon salt

1/2cup chopped nuts

Grated rind of 1 lemon

Juice of 1 lemon

1/3cup sugar

Combine all ingredients except the lemon juice and 1/3 cup sugar. Blend well and pour into a buttered and floured loaf pan. Bake at 350 degrees for 50 to 60 minutes. Remove bread from oven. Combine lemon juice and 1/3 cup sugar, pour over the top of the warm bread after piercing top of bread with toothpick so that juice will penetrate faster.


4large, whole chicken breasts

4green onions, sliced

3/4teaspoon dried tarragon

2tablespoons margarine

Salt and pepper

1/2cup dry white wine or chicken broth

1egg white

2/3cup mayonnaise

Grated Parmesan cheese

Snipped parsley

Skin chicken breasts, halve lengthwise and bone. Arrange breasts in 9-inch by 13-inch pan. Sprinkle with onions and tarragon, dot with butter, sprinkle with salt and pepper. Add wine or broth, bake uncovered 30 minutes at 350 degrees. Remove from oven. Beat egg white to stiff peaks, fold in mayonnaise. Spread mixture over chicken, sprinkle with Parmesan. Return to oven and bake 12 to 15 minutes until light brown. Before serving, sprinkle with parsley.


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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