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 firstname.lastname@example.org.
HOLBORN HERB GROWERS GUILD’S “HERBAL FARE”
“For welcoming guests on cold winter nights”
16-inch cinnamon stick
1teaspoon whole allspice
2oranges, 1 sliced
2cups cranberry juice
Break cinnamon stick into pieces, tie into cheesecloth bag with 16 whole cloves and the whole allspice. Stud 1 orange with remainder of cloves.
In saucepan, combine cider, cranberry juice, sugar and bitters. Add spice bag and orange, simmer, covered 10 minutes. Stir in rum and heat through. Remove spices and orange. Pour into warm heatproof serving bowl and float orange slices on top. Makes 9 cups.
cream of zucchini soup
11/2cups chicken broth
1/2cup chopped onion
11/2cups chopped, unpeeled zucchini
Several dashes ground nutmeg
Dash of pepper
Combine first 5 ingredients in saucepan, bring to boil, cover and simmer 5 minutes. Place half of mixture in blender, cover and blend 30 to 60 seconds, until smooth. Pour into a bowl. Repeat with remaining zucchini mixture; set all aside. In saucepan melt butter, stir in flour, salt and pepper. Add milk all at once and cook until thick and bubbly, stirring constantly. Add zucchini mixture, cook and stir until heated through. Makes 3 to 4 servings.
herbed chicken noOdle casserole
8ounces noodles, cooked
11/2cup diced, cooked chicken
1cup cottage cheese
1/4cup grated Parmesan cheese
11/2teaspoon mixed tarragon, rosemary and parsley
11/2teaspoon instant chicken bouillon
Salt and pepper
Melt butter, add cottage cheese, milk, instant bouillon, salt and pepper to taste, herbs and Parmesan cheese.
Mix well, add chicken, heat through. Combine with cooked noodles, placed in greased casserole, heat in 350 degree oven for 15 to 20 minutes.
2ounces Philadelphia cream cheese
12/3cups powdered sugar
1/4 teaspoon mint extract
food coloring (optional)
Soften cream cheese and add extract (and coloring, if desired). Mix in powdered sugar. Knead until like pie dough. Roll into balls the size of marbles. Roll in granulated sugar and press flat or into candy molds. Best if aged a week or two.
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.