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.

Mahoning chapter “daughters of the american revolution”



Mulligatawny soup is an Anglo-Saxon cuisine found in both Britain and India.

1/2cup chopped onion

2stalks celery, chopped

1carrot, diced

1/4cup butter

11/2tablespoon all-purpose flour

1teaspoon curry powder

4cups chicken broth

1apple, cored, peeled and chopped

1/4cup white rice

1cooked skinless, boneless chicken breast half, cut into cubes

Salt and pepper to taste

1pinch dried thyme

1/2cup heavy cream, heated (optional)

Saute onion, celery, carrot and butter in a large soup pot. Add flour and curry; cook 5 minutes. Add chicken broth, mix well and bring to a boil. Simmer, covered, for about 30 minutes. Add apples, chicken, rice, salt, pepper and thyme. Simmer for 15 to 20 minutes or until rice is done. If desired, add hot cream when serving.



2cups sugar

1cup butter


1/4cup milk

1teaspoon vanilla

33/4cups all-purpose flour

1/2teaspoon baking soda

1/2teaspoon cream of tartar

In a mixing bowl, cream sugar and butter until light. Add eggs, one at a time, beating well after each. Blend in milk and vanilla. Stir together flour, baking soda, cream of tartar and 1/2 teaspoon salt. Stir into creamed mixture.

Form dough into 1-inch balls. Place balls 2 inches apart on a greased cookie sheet. Lightly flatten balls with the sugared bottom of a tumbler. Bake at 375 degrees until done, 10 to 12 minutes.


This is the second printing of the cookbook, which includes recipes from the chapter members. Proceeds are used to help local veterans.


Each book costs $10 and is available at Agnew Lawn & Garden, 1700 Market St., Boardman, or from any Mahoning DAR members.

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