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

Published: Wed, November 7, 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 society@vindy.com.




1/3cup Hellman’s Mayonnaise

2-3garlic cloves, crushed

4ounces chopped feta

4ounces cream cheese, softened

1/4cup chopped fresh basil

Couple shakes dill (dry or fresh)

Couple shakes oregano (dry or dill)

Combine all ingredients together. Refrigerate before serving. Serve with pumpernickel bread sticks, crackers or vegetables.

amish baked beans

by Alison Evans

1 pound bacon, cut up

1 pound ground beef

1 chopped onion

Salt and pepper

3 small cans pork and beans

1 can dark kidney beans

1 can light kidney beans

1 can butter beans

2 tablespoons mustard

1 cup brown sugar

2 cups ketchup

Cook bacon and cup up into medium to small pieces. Brown ground beef and desired amount of onions, salt and pepper. Drain.

Add and mix bacon into browned beef mixture. Put in baking pan. Add pork and beans, both kidney beans and butter beans. Mix together. Stir in mustard, brown sugar and ketchup.

Bake at 350 degrees for 45 minutes, covered. Uncover and cook for another 30 minutes.

Pistachio pudding dessert

by Diane Roscoe

1 box pistachio pudding

1 small can crushed pineapple with juice

1/2 cup nuts

1 cup miniature marshmallows

1 small tub Cool Whip

Mix all ingredients together and chill.

about the book

This is a collection of recipes compiled by committee members of the Carrie Peska Memorial Nursing Scholarship in memory of Carrie Peska. Their hope is to help future nurses give back to others the way they believe Carrie did during her 22-year nursing career.


Send a check or money order for $12 to Carrie’s Cookbook, 1019 John St., Niles, OH 44446. For information call 330-652-1602.

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