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”

Pulled Pork

by Monica DeToro

5 to 7pound pork roast, shoulder or Boston butt

2ham hocks, rinsed

3tablespoons paprika

1tablespoon garlic powder

3tablespoons brown sugar

1tablespoon dry mustard

3tablespoons coarse sea salt

1/2can Coca-Cola

1/2can beer

BBQ sauce

Mix spices in a small bowl. Rub the spice blend all over the pork. Cover and refrigerate at least 1 hour or overnight. Put pork in a roasting pan over the ham hocks. Add 1/2 can Coca-Cola and 1/2 can beer and roast for about 6 hours at 300 degrees, until it’s falling apart. Shred the pork and use your favorite BBQ sauce. Makes a great sandwich. Can be done in a crock pot. Serves 12 to 15.

Strawberry and Brie Salad

by Amy Hittel

Poppy seed dressing:

1/2cup salad oil

1/2cup sugar

1/3cup cider vinegar

11/2teaspoons poppy seeds

1teaspoon dry mustard

1/4teaspoon minced onion

Caramelized almonds:

1/2cup almonds

3/4cup sugar

3hearts of romaine lettuce

8ounces Brie cheese

2pints strawberries, sliced

Dressing: Combine all ingredients. Shake and cover. Caramelized almonds: Combine both ingredients in a medium size sauce pan. Cook over medium heat until sugar melts. Spread on foil. Let cool and break into pieces with mallet. Mix remaining ingredients in a large salad bowl and toss. I usually get two salads out of the poppy seed dressing. Serves 6 to 8.SFlb

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.