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.

ANGELS OF EASTER SEALS’

“ANGELS AND FRIENDS FAVORITE RECIPES III”

Slow-Cooked Pulled Pork

by Donna Bruno

1tablespoon vegetable oil

3pounds boneless pork roast

1101/2 ounce can French onion soup

1cup ketchup

1/4cup cider vinegar

3tablespoons packed brown sugar

Heat oil in a large skillet. Add roast and brown on all sides. Place roast in a 5-quart slow cooker. Mix soup, ketchup, vinegar and sugar. Pour over roast. Cover and cook on low or high until done. Remove roast and shred pork; return to cooker, or use. Can be made into sandwiches or placed over rice, noodles, etc.

Pancetta Green Beans

by Lucille Ricci

1package sliced pancetta, chopped (4 ounces)

1/2cup thinly sliced shallots

2tablespoons balsamic vinegar

1 to 11/2 pounds green beans, trimmed

1/4teaspoon coarse salt

1/4teaspoon ground black pepper

In a large skillet over medium-high heat, cook pancetta, stirring frequently until crisp, about 5 minutes. Remove with slotted spoon and drain or paper towels, reserve drippings. Add shallots to drippings in skillet. Cook over medium-high heat until golden brown, about 6 minutes. Add vinegar and cook for 1 minute. Remove from heat. Place green beans in a large pot of boiling water. Cook until just crisp-tender, about 6 minutes. Drain immediately. Add green beans to shallot mixture, season with salt and pepper. Toss until coated and place on serving dish. Sprinkle pancetta over top. Serves 6 to 8.

Mocha Nut Butter Cookies

by Phyllis Bacon

My mom’s favorite.

1/2pound butter, softened

1/2cup granulated sugar

13/4cups all-purpose flour

1/4cup unsweetened cocoa

2teaspoons vanilla

2teaspoons instant coffee granules

1/2teaspoon salt

2cups finely chopped nuts

confectioners sugar

Cream butter and granulated sugar in large bowl until light and fluffy. Add flour, cocoa, vanilla, coffee, salt and nuts. Mix until well blended. Shape dough into 1 inch balls and place about one inch apart on buttered cookie sheets. Bake at 325 degrees for about 15 minutes. Cool on wire racks and roll in confectioners sugar (can roll in cocoa powder). Store in airtight container. Freezes well. Yield: 3 dozen.

HOW TO ORDER

The Angels of Easter Seals cookbook is sold at the Easter Seals Center, 299 Edwards St., Youngstown. For more local sites where the book can be purchased, visit www.mtc.easterseals.com or call 330-599-5500.