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



Published: Tue, May 21, 2019 @ 12:00 a.m.

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

LIANG PAN-HUANG-GUA

by ROLAYNE SMITH KASMER

2medium cucumbers

1teaspoon soy sauce

1tablespoon white vinegar

1tablespoon sugar

2teaspoons sesame seed oil

1/4teaspoon Tabasco

1/4teaspoon salt

Peel cucumbers and cut in half lengthwise. With teaspoon, scrape out seeds. Cut cucumbers diagonally in 1/4-inch thick slices. In small bowl, combine rest of ingredients and mix well. Add cucumbers, making sure each slice is coated. Chill slightly before serving.

HAWAIIAN HAM

by DOLORES RONZI

3cups lean, cooked, diced ham

1medium onion

1small green pepper, sliced in rings

1cup canned pineapple cubes with juice

1/2cup seedless raisins

2teaspoons dry mustard

1/4cup brown sugar

1tablespoon cornstarch

1/4teaspoon salt

1/3cup vinegar

1teaspoon Worcestershire sauce

1tablespoon soy sauce

Preheat oven to 350 degrees. Put cubed ham in 21/2-quart casserole dish. Arrange onion and green pepper rings on top. Drain pineapple cubes; reserve juice and add water to make 1 cup. Place fruit over vegetables. Sprinkle with raisins. Blend mustard, sugar, cornstarch and salt in a small saucepan. Stir in pineapple juice and vinegar. Cook while stirring, until mixture boils and is clear. Blend in Worcestershire and soy sauces. Pour over ham and vegetables in the casserole. Bake, uncovered, 45 to 60 minutes. Serve over boiled rice.

OATMEAL CHOCOLATE CHIP COOKIES

by JANET BENDER

11/2cups brown sugar or 3/4 cup Splenda

1cup butter or margarine, softened

1teaspoon vanilla

1large egg

2cups quick cooking oats

11/2cups flour

1teaspoon baking soda

1cup semi-sweet chocolate chips (or sugar-free Hershey chips)

1cup chopped walnuts (optional)

Mix brown sugar and butter until blended. Beat vanilla and egg until light and fluffy. Mix in oats, flour and baking soda. Stir in chocolate chips and walnuts.

Drop teaspoonfuls of dough on ungreased cookie sheet approximately 2 inches apart. Bake 9 to 11 minutes at 350 degrees or until golden brown. Cool slightly and remove from cookie sheet to wire rack. When cool, store in airtight container.

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, 7700 Market St., Boardman, OH 44512, or from any DAR members.


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