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

Published: Wed, October 31, 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.


Kielbasa appetizer

By Barbara Czuba Gardner

2 pounds Polska kielbasa

1 medium onion

2 cans (14.5 ounces) stewed tomatoes

1/2 cup brown sugar

Cut kielbasa and onion in small chunks. Put in pan and saute until onions are soft. Add tomatoes and brown sugar. Simmer on low for 2 to 3 hours, stirring occasionally.

apple-glazed pork chops

By Molly Bodendorfer

4 to 6 pork chops

1 can apple pie filling

1 box pork flavored stuffing

Lay pork chops in a glass baking dish and cover with a can of either sliced apples or apple pie filling. Cover with stuffing mix. Bake, covered, for 40 minutes at 350 degrees.

Note: you can use fresh apples. Slice them and toss with 1/2 teaspoon cinnamon, 2 tablespoons brown sugar and a little water.

pasta and broccoli

By elizabeth puntel

4 cups whole milk

2 sticks butter, melted

1 cup flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 small package Velveeta cheese, cut in cubes

2 large packages frozen chopped broccoli, cooked as directed on package

1 pound orzo, cooked as directed

In microwave-safe bowl, mis milk and butter with flour and blend. Add salt and pepper and mix to blend. Put in microwave and cook for 5 minutes. Stir, then microwave at 5 minute intervals and stir until sauce is almost set, like pudding texture. Not too thick. Add the Velveeta and microwave until melted. Stir to blend well. Remove from microwave and add the broccoli and orzo and blend well. Season to taste. Serve warm. Can be made a day ahead.

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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