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 features editor, Barb Shaffer, at 330-747- 1471, ext. 1282, or email her at shaffer@vindy.com.

Hugh G. Earnhart’s “Eat like a Thresherman: Recipes of a Farming Generation”

BEAN SALAD

1can kidney beans

1cup chopped celery

1small onion, chopped

1cup chopped cucumber or sweet pickle

Mango or pimiento

Salt

Pepper

Sugar

Mayonnaise

Drain off all juice from canned kidney beans or home cooked beans; add chopped celery, onion and cucumber or sweet pickles, a little mango or pimiento. Season with salt, pepper and a little sugar, and cover with good mayonnaise.

CABBAGE SALAD

Small head cabbage

Small bottle green olives

2cups canned peas

3hard-boiled eggs

Mayonnaise

Take one small head of cabbage and shred very fine, add small bottle of green olives, chopped, canned peas and hard boiled eggs, chopped. Use mayonnaise or Thousand Island salad dressing. Serve on lettuce.

Carrot Salad

1cup grated raw carrot

1cup chopped raw cabbage or celery, or cabbage and celery combined

1tablespoon lemon juice

1/2teaspoon salt

Mayonnaise or boiled dressing

Lettuce leaves

Mix the ingredients well and serve on crisp lettuce leaves. The grated carrot may be served alone on lettuce or may be combined with cold boiled peas, with chopped nuts and apples or with onions and radishes.

BREAD SALAD

1/2cup stoned (pitted), chopped ripe olives

1cup chopped celery

1tablespoon chopped pimiento

1teaspoon salt

1/2teaspoon paprika

1tablespoon olive oil

1tablespoon lemon juice

2hard-cooked eggs

1 1/2cups bread or cracker crumbs

3tablespoons butter

Lettuce

1/2cup mayonnaise

Mix olives, celery, pimiento, salt and paprika. Add olive oil and lemon juice. Chill for one hour. Chop whites of eggs. Saute crumbs in butter until golden brown. Drain. Add olive and celery mixture and chopped egg whites. Chill. Toss together and serve on lettuce leaves. Sprinkle with egg yolks rubbed through a sieve. Serve with mayonnaise or any preferred salad dressing. Serves 6.

HOW TO ORDER

Order Hugh Earnhart’s cookbook by contacting the author at 330-757-4727 or emailing gowie55@aol.com. Send checks or money orders to Hugh G. Earnhart, 2935 Red Maple Lane, Poland, OH, 44514. If ordering by mail, indicate the number of copies needed, and name and address details. Cost is $11.95 with $2.75 shipping and handling.