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



Published: Wed, October 10, 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.

“DAUGHTER’S OF THE AMERICAN REVOLUTION’S MAHONING CHAPTER COOKBOOK”

HOT CHICKEN SALAD

by JEAN CHROBAK

4cups cold chicken

2tablespoons lemon juice

1teaspoon salt

2finely cut pimentos

4hard-boiled eggs

1/2can cream of chicken soup

1teaspoon minced onion

1cup chopped celery

3/4cup mayonnaise

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.

PASTA FAGIOLI

by BARBARA MOREY

1tablespoon olive oil

2stalks celery, chopped

1onion, 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

2cups flour

3/4cup brown sugar, firmly packed

11/2cups chopped peanuts

1/2cup margarine, melted

1egg, beaten

2teaspoons vanilla, divided

18-ounce package cream cheese, softened

114-ounce can sweetened, condensed milk

2eggs

1/3cup sugar

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.


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