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

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

Published: Wed, August 8, 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.




13/4cups flour

3/4cup sugar (vegan)

1teaspoon baking soda

1/2teaspoon salt

1/3cup soy milk

1teaspoon lemon juice

11/2cups mashed ripe bananas

1/3cup vegetable oil

Egg substitute mixture:

5tablespoons water

31/2teaspoons Ener-G

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.



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.



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

1teaspoon salt

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.


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.

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