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



Published: Wed, June 6, 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 us at society@vindy.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

5eggs

Celery, chopped

1onion, chopped

3cans Albacore tuna

Salad dressing

Mustard

Pickle relish

Garlic salt

Paprika

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.

GREEK SALAD

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

Olive oil

Nature’s Seasons seasoning

2teaspoons oregano

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)

6eggs

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

2quarts water

1quart vinegar

1cup salt

Peppers

Olive oil

Garlic (optional)

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.


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