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.
Junior Women’s League of Canfield’s “SIMPLE PLEASURES II”
SAVORY SAUSAGE-STUFFED MUSHROOMS
by LINDA KNEEN
2pounds of fresh, large mushrooms
1pound rolled sausage
2green onions, chopped
2tablespoons fresh chopped parsley
3tablespoons bread crumbs (preferably seasoned)
1tablespoon grated Parmesan or Romano cheese
1teaspoon garlic salt
Dash of pepper
Remove mushroom stems. Mix other ingredients well, and stuff mushroom cups. Broil for 3 to 5 minutes. Can add a dash of Tabasco sauce for added “heat” or a small amount of mozzarella or provolone on top prior to broiling.
by KAREN PAVLANSKY
21/2pounds beef, cubed
1/2cup chopped onion
1/2teaspoon dry mustard
1teaspoon Worcestershire sauce
2teaspoons brown sugar
Brown meat in oil with onions. Add remaining ingredients except for flour and water. Cover and cook on low for about 2 hours until meat is fork-tender. Blend flour and water. Add slowly, stirring until goulash is thick.
broccoli cheese soup
by SUSAN MURDOCH
3tablespoons butter or margarine
2tablespoons chopped green pepper
2tablespoons chopped celery
1teaspoon dry mustard
214-ounce cans chicken broth
112-ounce can evaporated milk
1cup broccoli florets
8ounces Velveeta Cheese, cubed
2cups shredded sharp cheddar cheese
Saute green pepper and celery in butter in a large saucepan for 3 minutes. Add flour, and cook for 1 minute.
Add dry mustard, chicken broth, evaporated milk and broccoli. Bring to a boil and simmer for 10 minutes. Add cheeses; cook until thickened. Serves 4.
HOW TO ORDER
Order Junior Women’s League of Canfield’s “Simple Pleasures” by calling Diane Smythe at 330-503-8202. The cost of $15 includes shipping.