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.

MAHONING VALLEY HISTORICAL SOCIETY’S “RECIPES OF YOUNGSTOWN-BOOK 2”

grandma Popovich’s Chicken Paprika

by Patricia Gahagan Ruby

1whole frying chicken

1whole bone-in chicken breast

C1elery (cut about 4 or 5 inches from the top of the entire stalk, to include the celery tops)

1medium onion, quartered

2-3tablespoons chicken soup base (the paste kind)

6-8slices bacon (or Slanina)

1cup diced onions

1/2cup flour

2tablespoons paprika

4cups strained chicken broth

1pint (2 cups) sour cream

Put chicken, celery, onion and soup base in a large soup pot. Cover with water; cook, as you would soup, until chicken is done.

Strain the broth, and remove the chicken from the bone, discarding the bones and skin. Set aside.

Dice the bacon, and cook until crisp, removed with a slotted spoon, reserve.

Add the diced onion, and cook until softened, and beginning to caramelize.

(If there isn’t enough fat from the bacon to do this, you may add a little butter, but I usually don’t have to do that.)

Add the flour and paprika. Stir until incorporated.

Gently whisk in the chicken broth, one cup at a time, cook until thick and velvety.

Turn off the heat for 10 minutes.

Stir in the sour cream, until smooth, and thoroughly blended. Add the chicken meat and the bacon. Bring temperature up to a simmer.

Serve over homemade spaetzle.

TO OBTAIN A COPY

Cookbooks are available in the gift shops at the Arms Family Museum and Tyler History Center. Visit mahoninghistory.org for times and directions.

TO HAVE IT SHIPPED

Call 330-743-2589 from noon to 4 p.m. Tuesday through Sunday or visit mahoninghistory.org. Cost is $21.50 per book (includes tax) plus $6.50 shipping & handling.