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”

Creamy Sausage and Potatoes

6scrubbed red potatoes, about 11/2 pounds

1pound pork sausage

2tablespoon olive oil

2tablespoons unsalted butter

2red onions

2Granny Smith apples

apple slices for garnish

1teaspoon sweet paprika

1/2teaspoon grated nutmeg

1/4cup minced parsley

1cup heavy cream

parsley sprigs for garnish

Cut potatoes into 1/4 inch thick rounds. In a kettle, blanch them in boiling salted water for 5 to 7 minutes, until tender. Drain. In a large skillet, cook sausage in oil over moderate heat, turning often, until cooked through. Drain on paper towels. In 2 tablespoons sausage fat and butter, cook onions over moderately low heat, stirring, for 5 minutes. Add the potatoes and the 2 apples, cored and cut into 1/8 inch thick slices. Add paprika, nutmeg, minced parsley and salt and pepper to taste. Cook, stirring, for 5 minutes. Add cream and bring mixture to a boil, stirring for 2 minutes until thickened slightly. Serve garnished with apple slices and parsley. Serves 4 to 6.

Fennel Chews

1/4cup butter

1cup brown sugar

1egg

1teaspoon vanilla

1teaspoon fennel seed

1tablespoon caraway seeds

1/2cup chopped nuts

1cup flour

1teaspoon baking powder

Cream butter and sugar. Beat in egg and vanilla. Sift flour and baking powder, add to creamed mixture with seeds and nuts. Spread in 9-inch square pan. Bake at 350 degrees for 20 minutes.

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.