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 society@vindy.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

1quart tomatoes

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.

RUSSIAN STROGANOFF

by JOANNE GALLAGHER SYKES

11/2pounds round steak

1/4pound butter

1medium onion, chopped

1/2pound fresh mushrooms, sliced

1/2can tomato soup, undiluted

2tablespoons vinegar

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.

STRAWBERRY BREAD

by LAUREL CONWAY

2cups flour

3teaspoons baking powder

1/2teaspoon baking soda

1/2teaspoon salt

1/2teaspoon cinnamon

1/8teaspoon allspice

1/2cup sugar

1/2cup milk (whole milk)

1/3cup shortening (melted)

1egg, beaten

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.

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