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”

Buttons and Bows with Italian Pot Roast

2pounds round or chuck steak or roast 11/2 inch thick

2tablespoons olive or vegetable oil

3ounces mushroom caps, undrained

18 ounce can tomato sauce

2cloves garlic, crushed

1teaspoon celery salt

1/4teaspoon fresh ground pepper

3sprigs of fresh parsley

1/2cup dry red or Burgundy wine

1beef bouillon cube

1cup boiling water

2tablespoons flour

1/4cup water

1 package bow tie noodles, cooked

Wipe meat with damp paper towel. Brown in oil 10 minutes each side. Pour in remaining ingredients except for flour, 1/4 cup water and noodles. Cook 2 to 21/2 hours until meat is tender. Remove meat and cut into 1 inch cubes. Discard unwanted portions. Combine flour and water and stir into liquid. Bring to a boil and reduce heat and simmer 5 minutes. Return meat to liquid along with cooked noodles.

Shortcake Cookies

21/2cups flour

3/4cup sugar

1cup butter or margarine

1egg (2 if small), separated

sesame or poppy seeds

Sift flour and sugar. Blend in butter with pastry blender. Add egg yolk and blend well. Roll dough 1/4 inch thick, cut in desired shapes. Brush tops with beaten egg white. Sprinkle with seeds. Bake at 375 degrees for 12 to 15 minutes. May also add almond or vanilla flavoring.

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.