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 firstname.lastname@example.org.
“DAUGHTER’S OF THE AMERICAN REVOLUTION’S MAHONING CHAPTER COOKBOOK”
HOT CHICKEN SALAD
by JEAN CHROBAK
4cups cold chicken
2tablespoons lemon juice
2finely cut pimentos
1/2can cream of chicken soup
1teaspoon minced onion
1cup chopped celery
1cup grated cheddar cheese
Combine all ingredients (except cheese). Place in a baking dish and top with cheese. Bake at 400 degrees for 30 minutes.
by BARBARA MOREY
1tablespoon olive oil
2stalks celery, chopped
3cloves garlic, minced
2teaspoons dried parsley
1teaspoon Italian seasoning
1/4teaspoon crushed red pepper flakes
Salt to taste
114.5-ounce can chicken broth
2medium tomatoes, peeled and chopped
18-ounce can tomato sauce
1/2cup uncooked spinach pasta, such as a spiral pasta
115-punce can cannellini beans, with liquid
Heat olive oil in a large saucepan over medium heat. Cook celery, onion, garlic, parsley, Italian seasoning, red pepper flakes and salt in the hot oil until the onion is translucent, about 5 minutes. Stir in the chicken broth, tomatoes and tomato sauce. Simmer on low for 15 to 20 minutes. Add pasta and cook 10 minutes, until the pasta is tender. Add undrained beans and mix well. Heat through. Serve with grated Parmesan cheese sprinkled on top. Serves 4.
PEANUT BUTTER CHEESECAKE BARS
by JOANN COOK
3/4cup brown sugar, firmly packed
11/2cups chopped peanuts
1/2cup margarine, melted
2teaspoons vanilla, divided
18-ounce package cream cheese, softened
114-ounce can sweetened, condensed milk
2cups creamy peanut butter
Combine flour, sugar, half of the chopped peanuts and margarine until crumbly. Stir in the beaten egg and 1 teaspoon vanilla. Mix well. Press into bottom of 15-by 10-inch jelly roll pan and bake at 350 degrees for 15 minutes. Beat cream cheese until fluffy. Beat in condensed milk, 2 remaining eggs, sugar and peanut butter. Add remaining teaspoon of vanilla and mix until smooth. Pour over prepared crust and sprinkle the remaining peanuts on top . Bake at 350 degrees for 30 minutes until set. Cool and cut into bars.
ABOUT THE BOOK
This cookbook is primarily recipes from Daughter’s of the American Revolution Mahoning Chapter and proceeds benefit local veterans.
HOW TO OBTAIN the book
To obtain as many copies as you wish, send $10 per book to Agnew Lawn & Garden, 1700 Market St., Boardman, OH 44512, or order from any DAR members.