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


Fruit Dip

by Mary beth mcknight potts

8ounces Cool Whip

8ounces softened cream cheese

1/2cup milk

1box French vanilla pudding mix

Blend all. After it has set for about a half an hour, you may want to add another 1/2 cup milk or more Cool Whip; it will have thickened. It depends on how thick you like it. I have also used this as a cake frosting then sliced strawberries and dropped them on top. I thinned it just a little more to frost with and left it a little thicker as a dip.

Twice baked potato casserole

by teresa gahagan rios

10(10 ounces each) Russet potatoes

2sticks (1 cup) butter (room temperature)

18-ounce package cream cheese

1package (dry) ranch salad dressing mix

1/2teaspoon paprika

1/2teaspoon seasoned salt

2tablespoons chopped fresh parsley

1cup shredded cheddar cheese

1/2cup (about) dairy Half & Half

Salt and pepper

1cup dried French-fried onions (optional)

Wrap potatoes in foil and bake at 350 degrees until tender. Remove potatoes from oven and scoop out into a large mixing bowl. Be careful, these are very hot. Add remaining ingredients except the Half & Half, and the optional dried french fried onions. Using the mixer, mix the potatoes drizzling the Half & Half in, until the consistency is a bit stiffer than mashed potatoes, and not too dry. You may need a little more or less of the Half & Half. Bake 1 hour at 350 degrees. If using the onions, put them on top of the potatoes and bake 20 minutes longer.

German skillet dinner

by noel jenkins

1 1/2pounds ground beef

1medium onion

1large can of sauerkraut, drained

2/3cup uncooked rice

1cup celery or mushroom soup

Dash of pepper

18-ounce can tomato sauce

Brown ground beef. Mix together with uncooked rice, onion, sauerkraut, celery or mushroom soup, pepper and tomato sauce. Place in oven proof casserole dish and bake 45 minutes at 325 degrees.

Blueberry coffee cake

by betty sabo gracie

2cups flour

11/2cups sugar

2teaspoons baking powder

1teaspoon salt

1/3cup butter or margarine, softened


1cup milk


2cups blueberries

1/3cup sugar mixed with 1 teaspoon cinnamon

Preheat oven to 350 degrees. Mix the flour, sugar, baking powder, salt and butter. Add eggs and milk. Beat until smooth. Pour into a greased 13-inch by 9-inch pan. Top with blueberries and sprinkle the cinnamon sugar on top. Bake 35 to 40 minutes. Makes 10 to 2 servings.

HOW TO OBTAIN the book

To obtain as many copies as you wish, send $23.75 plus $7.50 for shipping and handling per book to Mahoning Valley Historical Society, 648 Wick Ave., Youngstown, OH 44502.

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