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

Published: Wed, February 7, 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.


garden vegetable soup

by cathy susany

2/3cup sliced carrots

1/2cup diced onion

2garlic cloves, minced

3cups fat-free broth (beef, chicken or vegetable)

11/2cups diced green cabbage

1/2cup green beans

1tablespoon tomato paste

1/2teaspoon dried basil

1/4 teaspoon dried oregano

1/4teaspoon salt

1/2cup diced zucchini

In a large saucepan sprayed with nonstick cooking spray, saute the carrots, onion and garlic over low heat until softened, about 5 minutes. Add broth, cabbage, beans, tomato paste, basil, oregano and salt. Bring to a boil. Lower heat and simmer, covered, about 15 minutes or until beans are tender. Stir in zucchini and heat 3 to 4 minutes. Serve hot.

pork chops in mustard sauce

by stan fannin

2tablespoons butter

1/2small onion, chopped

1cup sliced mushrooms

2pork chops

1/2cup vinegar

1/4cup mustard (regular or Dijon)

1/4cup brown sugar

In a medium skillet, melt butter so it covers the bottom of the pan. Saute onions and mushrooms. Once the onions start to turn clear, move them to the outside of the pan and add the pork chops in the center of the pan. Add vinegar, mustard, then add brown sugar to the pan. Continue cooking on medium-low heat until pork chops are to desired doneness.

california brunch loaves

by pat hux

1package lemon cake mix

1cup sour cream

1/3cup margarine or butter, softened

1/4cup water


18-ounce package chopped dates

3tablespoons sugar

1/2teaspoon cinnamon

2tablespoons margarine or butter, melted

Preheat oven to 350 degrees. Grease and flour two 8-inch by 4-inch or 9-inch by 5-inch loaf pans. In a large bowl, combine cake mix, sour cream, 1/3 cup margarine or butter, water, and eggs at low speed until moistened. Beat another 2 minutes at high speed. Stir in dates. Pour evenly into prepared pans. Bake for 40 to 50 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes in pan, then remove from pans and cool completely. In a small bowl, combine the sugar and cinnamon. Brush tops of loaves with melted butter and sprinkle the cinnamon-sugar mixture over loaves.

fried cabbage

by linda salter

1whole cabbage, washed

1medium onion

2slices bacon

1/2cup water

1/2stick butter

Salt and pepper to taste

Cut up cabbage into bite size pieces. Cut bacon into bite size pieces. Place bacon into large warm skillet. Cook until done and leave bacon drippings in skillet. While skillet is hot, place onion into skillet. Then place cabbage into skillet. While hot, place 1/2 cup water into pan until it sizzles and cover with lid. Stir often and put butter over cabbage and salt and pepper to taste.

HOW TO obtain a copy

Send your check or money order for $13 per cookbook (includes shipping and handling) to YHA Federal Credit Union, 15 Colonial Drive, Suite 13, Youngstown, OH 44505. Include your name, address and number of cookbooks you are ordering.

For information, call the credit union at 330-759-9570.

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