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 email@example.com.
MAHONING VALLEY HISTORICAL SOCIETY’S “RECIPES OF YOUNGSTOWN- VOLUME 2”
BEANS AND GREENS SOUP
by TOM REPULA
1large sweet onion
2Hungarian hot peppers
2tablespoons olive oil
1pound white northern beans (soaked as directed) or canned beans can be used
2bunches of fresh spinach, chopped
1/2pound small-size pasta
2large cloves garlic (4 small cloves)
1quart chicken broth
Salt and pepper to taste
Water, as necessary
Saute onion and peppers in olive oil until transparent. Add garlic and saute a minute longer. Add beans and broth, tomatoes, and additional water as necessary. Cook until beans are tender. Add pasta and cook until pasta is tender. Turn off heat and add chopped spinach just until it is wilted. Serve with Italian bread and grated Romano or Parmesan cheese.
by JOANNE GALLAGHER SYKES
11/2pounds round steak
1medium onion, chopped
1/2pound fresh mushrooms, sliced
1/2can tomato soup, undiluted
1/2pint sour cream
Salt and pepper to taste
Cut meat into strips, about 2 inches. Brown meat in half the butter. Do not get too brown. Salt and pepper. In another pan, saute onion and mushrooms in remaining butter until they are soft and caramelized. Salt and pepper. Combine with meat. Add tomato soup and vinegar. Season to taste. Cover and simmer at a low temperature for about 30 minutes or until the meat is nearly done. (Keep close watch. Meat will stick to the bottom of the pan and will burn easily). It should be fork tender. Add sour cream and simmer 65 minutes longer. Serve with boiled rice or mashed potatoes.
by LAUREL CONWAY
3teaspoons baking powder
1/2teaspoon baking soda
1/2cup milk (whole milk)
1/3cup shortening (melted)
2/3cup mashed strawberries
1/2cup chopped nuts
1/3cup seedless raisins, soaked and drained
Sift dry ingredients. Mix milk, shortening and egg together. Stir into flour to moisten. Mix in strawberries, nuts and raisins. Pour into greased loaf pan. Bake at 350 degrees for 45 minutes or until done.
HOW TO OBTAIN the book
To obtain as many copies as you wish, send $21.45 (includes tax) plus $7.50 for shipping and handling per book to Mahoning Valley Historical Society, 648 Wick Ave., Youngstown, OH 44502.