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 society@vindy.com.

MAHONING VALLEY HISTORICAL SOCIETY’S “RECIPES OF YOUNGSTOWN- VOLUME 3”

KYM’S GREEN CHILE & JALAPENO DIP

by KYMBERLY VROSS

1/2cup mayonnaise

1/2package of light cream cheese

1cup shredded Parmesan cheese

1/2cup shredded white cheddar cheese

1teaspoon garlic salt

2cloves of garlic (or to taste)

2fresh jalapenos (or to taste)

1can chopped green chile; drained

Few twists of fresh ground pepper

Couple dashes of Worcestershire sauce

1round loaf sourdough bread

Preheat oven to 350 degrees. Cut the top of the bread bowl off and hollow out the center of the bowl (keep top). Place on baking sheet. Mince jalapenos in food processor, remove and set aside. Put all remaining ingredients in food processor and blend. Fold jalapenos into mixture by hand. Pour into bread bowl and bake for 30 minutes or until heated through. Serve with crackers or toasted baguette slices.

For a variation, skip the bread bowl and use an oven-proof dish and cover with buttered panko bread crumbs.

HAM AND BARLEY SOUP

by MARILYN VARSHO HERTENSTEIN

1Ham leftover and bone

1cup barley

3stalks celery, diced 1/2-inch pieces

2cups diced carrot

4red potatoes, cubed, skin on

1small onion, diced

Ham soup flavoring (optional)

Nature’s Seasoning or salt and pepper

Fill soup pot with water and put in the ham bone with some ham still on it. Add in the barley, celery, carrots and diced onion. Add in a few shakes of Nature’s Seasoning or salt and pepper to taste. Bring to a boil, turn down the heat to low, and simmer for a few hours. Add the potatoes for the last hour. All ingredients become tender, even the ham. Stir occasionally to keep ingredients from sticking. Thickens quickly. Add water to thin out.

EASTER BREAD

by JEAN VICTOR

41/2teaspoons dry yeast

1cup butter

1/2cup lukewarm water

4eggs, slightly beaten

4teaspoons anise or vanilla

1teaspoon salt

2cups milk, scalded

9cups flour, approximately

Frosting:

11/2cups powdered sugar

2tablespoons melted butter

1/2teaspoon vanilla

3tablespoons milk

Soften yeast in warm water. Combine scalded milk, butter and sugar in a large bowl. Cool to lukewarm. Stir in eggs, anise, salt and yeast mixture. Gradually add flour, mix well after each addition. Dough should be on the sticky side. Cover and let rise for 1 hour. Punch down and let rise for another hour. Divide into 4 pieces. Divide each piece into 3 ropes and braid. Cover and let rise until double in size. Bake at 350 degrees for 25 to 30 minutes or until toothpick comes out clean. Frost while still warm.

Frosting directions: Mix together powdered sugar, butter and milk (a tablespoon at a time) until spreadable consistency.

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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