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 us at email@example.com.
MAHONING VALLEY HISTORICAL SOCIETY’S “RECIPES OF YOUNGSTOWN-VOLUME 2”
GRANDMA MURPHY’S TUNA FISH SALAD
by PATTI TULIPANO
1box seashell or elbow macaroni
3cans Albacore tuna
Boil macaroni in salted water, until desired tenderness. Boil eggs in salted water, until hard boiled (the egg shells come off easier). Drain cooked macaroni. Add cut up eggs, celery and onion and stir well. Add tuna. Combine salad dressing, a little mustard and a little relish in a bowl. Add macaroni and mix enough so that it is moist, and a little garlic salt, mix all together; then add paprika on top.
by CHARLOTTE DAVOLIO
10ripe tomatoes, diced
1English cucumber, diced
1container or block of crumbled feta cheese
18-ounce container pitted Kalamata olives
1sweet onion, chopped
Nature’s Seasons seasoning
Mix thoroughly with olive oil and seasoning. You can adjust seasoning to taste.
Italian fried cauliflower
BY valerie mansour-allen
1head cauliflower, cut into large flowerets (need a flat side)
1/2cup Parmesan cheese, may need more to thicken
1teaspoon dried basil
1teaspoon granulated garlic
1/2teaspoon dried parsley
Salt and pepper, to taste
Olive oil for pan frying, enough to over bottom of pan 1/4-inch
Steam cauliflower until just tender. Do not overcook. Drain and dry out on paper towels. Mix next 6 ingredients in a bowl. Add more cheese if needed to make it thick enough to stick to cauliflower. Heat olive oil in a cast iron skillet. Dip flowerets in egg mixture. Fry in skillet until golden brown on each side. Add more olive oil as needed. Drain on paper towels.
CANNED HOT PEPPERS
by TOM REPULA
Italian seasoning (optional)
Boil water, vinegar and salt. Fill quart jars with peppers (I like to add a clove of garlic and some Italian seasoning to each jar). To each quart add 1 tablespoon olive oil then pour brine over peppers leaving 1/2” head space. Be sure the top of the jar is clean and seal with lids and rings that have been boiled. No processing required. Let sit for 48 hours.
HOW TO OBTAIN the book
To obtain as many copies as you wish, send $23.75 plus $7.50 for shipping and handling per book to Mahoning Valley Historical Society, 648 Wick Ave., Youngstown, OH 44502.