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 society@vindy.com.

HOLBORN HERB GROWERS GUILD’S “HERBAL FARE”

SPINACH DIP

1package frozen spinach, cooked, well-drained

1/2cup chopped parsley

1/2cup chopped green onions

1teaspoon dill weed

1/2teaspoon dried rosemary

1teaspoon sugar

1/2cup mayonnaise

1large carton sour cream

1teaspoon seasoned salt

Mix all ingredients together and serve with crackers or dark bread.

APPLE DELIGHT

According to the Herbal Fare book, this drink has a calming effect on the nerves.

1teaspoon dill seed

1/2teaspoon caraway seeds

Zest of one lemon

1cinnamon stick

1peeled cardamom pod

1cup unsweetened apple juice

1/2teaspoon lemon juice

Combine seeds, spices and lemon rind. Heat apple juice until it begins to boil. Pour over spices mixture. Cover and steep 10 minutes. Strain, then stir in lemon juice. Can be serve hot, at room temperature or over ice. Serves one.

CHICKEN PHILLIPPINE STYLE

1medium frying chicken

4pieces pork (2-X 11/2-inches)

1/2cup vinegar

1/2cup soy sauce

1clove garlic, crushed

1medium onion, chopped

1/2teaspoon salt

1/4teaspoon pepper

1/4teaspoon monosodium glutamate

Hard-boiled eggs, quartered

Cut up chicken. Combine vinegar, soy sauce, garlic, onion and seasonings. Marinate chicken and pork in mixture overnight in refrigerator. Place in a kettle, add water and simmer until liquids evaporate. Serve hot. Garnish with hard-cooked eggs. Serves 6.

CAULIFLOWER BAKE

1raw cauliflower

Nutmeg

2eggs, beaten

3/4cup milk

2/3cup shredded sharp cheddar cheese

3tablespoons melted butter

3tablespoons chopped fresh parsley

3tablespoons chopped onions

1/2teaspoon salt

1/8teaspoon pepper

2/3cup buttered bread crumbs

Cut cauliflower into flowerets. Cook in boiling salted water 6 minutes. Drain well, place in casserole dish, dust with nutmeg. Combine remaining ingredients except for bread crumbs, pour over cauliflower. Top with crumbs, bake at 350 degrees for 30 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.

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