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 firstname.lastname@example.org.
ANGELS OF EASTER SEALS’ “ANGELS AND FRIENDS FAVORITE RECIPES III”
VEGAN BANANA BREAD
by JEAN BENNETT
3/4cup sugar (vegan)
1teaspoon baking soda
1/3cup soy milk
1teaspoon lemon juice
11/2cups mashed ripe bananas
1/3cup vegetable oil
Egg substitute mixture:
Mix flour, sugar, baking soda and salt in large bowl. In another bowl, combine soy milk and lemon juice. Add bananas and oil. Mix well. Add banana mixture to dry ingredients and stir well. Add egg substitute mixture and stir well again. Pour into greased bread pan and bake at 325 degrees for 1 hour and 15 minutes, or until toothpick comes out clean.
MY FAVORITE RICE PILAF
by JANE PRICE
1teaspoon butter or margarine
1/2cup chopped onion
1/2cup chopped green pepper
1/4cup chopped celery
2cups chicken broth
1cup uncooked long grain rice
Parsley to taste
Pepper to taste
In a skillet, melt butter, add onion, pepper and celery and saute for 3 minutes. Put broth and rice in large sauce pan. Stir in onion, pepper and celery. Bring to a boil and reduce heat. Simmer, covered for 30 minutes or until rice is tender and liquid is absorbed. Stir in parsley and pepper. Fluff with fork. Great for a buffet dinner. Can be made ahead and reheated in microwave.
by ELINOR HALLIDAY
3pounds boneless Boston butt pork shoulder roast
3medium sized new potatoes, peeled and chopped
1large onion, chopped
118-ounce bottle barbecue sauce
128-ounce can crushed tomatoes
19-ounce package frozen baby lima beans, thawed
19-ounce package frozen corn, thawed
6Tablespoons brown sugar
Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart or larger slow cooker. Cover and cook on low 10 to 12 hours or until potatoes are fork tender. Remove pork with slotted spoon and shred. Return shredded pork to slow cooker and stir well. Ladle stew into bowls.
HOW TO ORDER
The Angels of Easter Seals cookbook is sold at the Easter Seals Center, 299 Edwards St., Youngstown. For more local sites where the book can be purchased, visit www.mtc.easterseals.com or call 330-599-5500.