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



Published: Wed, January 10, 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.

HOLBORN HERB GROWERS GUILD’S “HERBAL FARE”

wassail

“For welcoming guests on cold winter nights”

16-inch cinnamon stick

32whole cloves

1teaspoon whole allspice

2oranges, 1 sliced

6cups cider

2cups cranberry juice

1/4cup sugar

1teaspoon bitters

1cup rum

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

1/2teaspoon tarragon

Several dashes ground nutmeg

2tablespoons butter

2tablespoons flour

1/4teaspoon salt

Dash of pepper

1cup milk

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

1/2stick butter

11/2cup diced, cooked chicken

1cup cottage cheese

1/2cup milk

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.

Mints

2ounces Philadelphia cream cheese

12/3cups powdered sugar

1/4 teaspoon mint extract

food coloring (optional)

granulated sugar

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.


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