valley food story banner
- Advertisement -
georgejeanie posted in Primanti Bros. serves up second ...

Another Pittsburgh entity moving into what should be a Cleveland market. Just can not compete ...

suggest removal

DACOUNTRYBOY posted in Ladies’ Beer Club of Youngstown ...

“The idea of a beer club for women is really cool.” Too much beer indulgence ...

suggest removal

walter_sobchak posted in Ladies’ Beer Club of Youngstown ...

The ladies have figured out that it is better to drink one or two quality ...

suggest removal

valleygal posted in Ladies’ Beer Club of Youngstown ...

For any gals interested in the Ladies' Beer Club of Youngstown, check out their Facebook ...

suggest removal

Comment on a story to join the table talk!

weather icon

Current Conditions


Partly Cloudy

Other Food Stories on Vindy.com

GREAT VINO VALUES - Fine quality wine in the valley

March 14, 2018
Value is a term that is tossed around freely in ...

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

March 14, 2018
Each week, this column offers recipes from Valley cookbooks. If ...

Pi Day March 14, celebrate mathematical constant Pi

March 14, 2018
Pi Day is celebrated March 14th around the world. The ...

Throw a shamrockin’ celebration

March 14, 2018
Family Features It doesn’t take the Luck o’ the Irish ...

» More food Stories
- Advertisement -

« Valley Food Home

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

Published: Wed, February 28, 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.

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.

Don't Miss a Story

Sign up for our newsletter to receive daily news directly in your inbox.

HomeTerms of UsePrivacy StatementAdvertiseStaff DirectoryHelp
© 2018 Vindy.com. All rights reserved. A service of The Vindicator.
107 Vindicator Square. Youngstown, OH 44503

Phone Main: 330.747.1471 • Interactive Advertising: 330.740.2955 • Classified Advertising: 330.746.6565
Sponsored Links: Vindy Wheels | Vindy Jobs | Vindy Homes