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 society@vindy.com.

Mahoning chapter daughters of the american revolution

COUSCOUS SALAD

by ANN WESTLAKE

1cup couscous

1cup very hot water

1cup chopped, toasted walnuts

1cup red seedless grapes, cut in half

1/2cup chopped parsley

6tablespoons olive oil

4tablespoons lemon juice (squeeze 1 lemon)

1teaspoon salt

Combine couscous and very hot water. Cover and let sit for 10 minutes. Fluff with fork. Fold in the remaining ingredients. Serve chilled or at room temperature.

NO PEEK BEEF CASSEROLE

by JOANN COOK

2pounds stew beef, cut into 1-inch pieces

1envelope onion soup mix

110-ounce can cream of mushroom soup

14-ounce can whole mushrooms

1/2cup red wine (optional) or water

Combine all ingredients in crockpot, stirring well. Cover and cook on low heat for 8 to 12 hours; then cook on high heat for 4 hours. Use a crockpot under 5 quarts or place in a casserole dish and cook at 325 degrees for 5 hours. Good served over noodles.

MUSHROOM PASTA PILAF

by JENNIFER PHILLIPS

2small onions, chopped

1/3cup butter

2cups beef broth

114-ounce can mushroom pieces, drained

2tablespoons Worcestershire sauce

2teaspoons salt

1/2teaspoon soy sauce

22/3cups ditalini, uncooked

2cups water

In a large stockpot, saute onion in butter, adding remaining ingredients. Bring to a boil and reduce heat. Cover and simmer 20 minutes or until pasta is tender and liquid is absorbed.

SOUTHERN COMFORT PUNCH

by JOYCE HAYDU

1fifth of Southern Comfort

2quarts 7-Up

1quart Squirt

16-ounce can frozen orange juice

16-ounce can frozen lemonade

6ounces lemon juice

Mix together and add a little food coloring (any color to fit the holiday).

SWEET AND SOUR BROCCOLI SALAD

by JEAN CHROBAK

2bunches broccoli

1/2small onion, diced

1cup mayonnaise

1/2pound bacon

1/2pound shredded cheese

1/2cup sugar

2tablespoons vinegar

Cut broccoli into bite size pieces. Cook bacon crisp, drain and crumble. Combine all ingredients and toss well. Refrigerate, covered, for at least 1 hour.

ABOUT THE BOOK

This is the second printing of the cookbook, which includes recipes from the chapter members. Proceeds are used to help local veterans.

HOW TO ORDER

Each book costs $10 and is available at Agnew Lawn & Garden, 1700 Market St., Boardman, or from any Mahoning DAR members.

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