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



Published: Wed, December 5, 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. 128, or email society@vindy.com.

HOLBORN HERB GROWERS GUILD’S “HERBAL FARE”

Turkey Divan

1/4cup margarine

1/4cup flour

1/2teaspoon salt

2cups chicken broth

2tablespoons dry white wine

1/8teaspoon ground nutmeg

11/2pounds broccoli, cooked

3/4pound cooked turkey breast, sliced

1/2cup grated Parmesan cheese

Heat margarine until melted. Stir in flour and salt. Slowly add broth and heat until bubbly, stirring constantly. Boil and stir 1 minute. Remove from heat and add nutmeg and wine.

Place warm broccoli in rectangular baking dish; arrange turkey slices on top. Pour sauce over turkey and sprinkle cheese on top. Broil with top about 4 inches from heat about 2 minutes or until cheese is golden. Garnish with fresh parsley or chervil. Served 4-5.

Clams in Pesto on Spaghetti

1cup basil leaves

1/2cup olive oil

1/4cup parsley

2cloves garlic

1/3cup pine nuts

1/2cup grated Parmesan cheese

1teaspoon salt

1/2pound spaghetti

1can minced clams, drained

grated Parmesan

Combine first seven ingredients either in a blender or pound in a mortar with a pestle. Can store for several weeks in the refrigerator. Coat with oil.

Boil the spaghetti just before ready to serve. Toss with the pesto and add clams. Pass grated cheese.

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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