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 email@example.com.
“Cooking Ethnic- american style”
HOLY APOSTLES PARISH St. Stephen of Hungary Altar and rosary society
by PAM DASCENZO
1medium jar chopped pimentos
116-ounce can black-eyed peas, drained and rinsed
116-ounce can black beans, drained and rinsed
116-ounce can corn, drained
1cup chopped purple onion
1cup chopped celery
12-ounce can jalapeno peppers, chopped
Mix all and set aside.
1cup vegetable or olive oil
1/2cup apple cider vinegar
Mix dressing ingredients together and bring to a boil. Boil for 2 minutes, stirring constantly. Let cool and pour over bean mixture and marinate overnight. Drain liquid before serving. Serve with scoopable chips.
by KAREN BRAUN
Pinch of salt
1pint whipped cream
1large can pineapple chunks
1/2pound small marshmallows
Seedless sweet red grapes
Mix the dry ingredients together. Add milk, butter and egg yolks; bring these ingredients to a boil, then slowly add the vinegar. Set aside to cool. When fully cooled, gently fold in the 1 pint of whipped cream. Drain pineapple chunks. Add remaining marshmallows and grapes. Add this to the above ingredients and refrigerate overnight.
NEVER FAIL PIE CRUST
by GAIL SZABO
5tablespoons cold tap water
21/2sticks margarine or 11/4 cups shortening
Crumble and mix well. Makes 3 single pie crusts.
ABOUT THE BOOK
The cookbook is a compilation of treasured recipes, passed from generation to generation, in the hope that they not disappear from our tables.
HOW TO ORDER
Call Ilona Kubic at 330-533-1003. Cost is $13 and shipping is $5.