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 email@example.com.
Mahoning chapter daughters of the american revolution
by ANN WESTLAKE
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)
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
2cups beef broth
114-ounce can mushroom pieces, drained
2tablespoons Worcestershire sauce
1/2teaspoon soy sauce
22/3cups ditalini, uncooked
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
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
1/2small onion, diced
1/2pound shredded cheese
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.