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.

HOLBORN HERB GROWERS GUILD’S “HERBAL FARE”

Picadillo

1/2 cup chopped chives

1/3 cup green pepper

1tablespoon olive oil

1clove garlic, minced

1pound ground beef, crumbled

11 pound can whole tomatoes

16 ounce can tomato paste

1/2 cup hot tap water

1/3cup raisins

2tablespoons capers

1tablespoon wine vinegar

1teaspoon brown sugar

4teaspoons fresh oregano

1/2teaspoon salt

In a two-quart casserole, combine chives, green pepper, garlic and olive oil. Microwave 2 to 4 minutes until vegetables are tender, stirring once during cooking. Add ground beef. Microwave on high for 4 to 7 minutes until beef is cooked, stirring to break meat apart. Add remaining ingredients; cook about 6 minutes. Serve over hot cooked rice.

Rosemary squares

These were served at the guild’s 1986 herb fair at the Canfield Fairgrounds.

2eggs

1cup brown sugar

2teaspoons vanilla

1cup flour

1/2teaspoon salt

1teaspoon baking powder

1teaspoon rosemary

1cup dried mixed fruit, diced

2/3cup sunflower seeds or dried walnuts

Beat eggs vigorously, add sugar gradually, then vanilla and the sifted flour with salt, baking powder and rosemary. Fold in seeds or nuts and fruits. Bake in an 8-by-8-inch greased and floured pan at 350 degrees for 30 minutes. Remove from pan while warm. Cool and cut into bars or sqaures.

ABOUT THE BOOK

The cookbook includes information on planting herbs, their uses, sketches of herb garden designs and how to dry herbs. The recipes include fresh and dried herbs.

HOW TO ORDER

Call Bunny Pavlov at 330-550-1580. The cost is $20 and includes shipping and handling.