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.

YHA FEDERAL CREDIT UNION’S “TASTEFUL TREASURES”

SEAFOOD GUMBO

by Debra Griffin

1cup oil

1cup flour

8stalks celery, chopped

4large onions, chopped

1green pepper, chopped

3cloves garlic, minced

210 ounce packages frozen okra

4teaspoons oil

2quarts chicken broth

2quarts water

1/2cup Worcester sauce

2teaspoons brown sugar

1/2cup ketchup

1pound can tomatoes

2tablespoons salt

1thick slice of ham, chopped

3large bay leaves

1/2teaspoon thyme

1/4cup gumbo file

2pounds crab meat

1leg hen or 4 chicken breast, broiled and chopped

2pounds shrimp, cooked and peeled

Put 1 cup of oil in Dutch oven, add flour, stirring constantly until golden brown. Add celery, onion, pepper and garlic, stirring often. In separate skillet, add 4 teaspoons of oil and fry okra. Add fried okra to vegetable mixture. Cook for a few minutes then add chicken broth, water, seasonings, ketchup, sugar and tomatoes, and simmer 11/2 hours. About 30 minutes before serving, cook chicken, ham, crab meat and shrimp. Add to gumbo last. Serves 12.

Pecan Wild Rice

by Andre Griffin

2tablespoons butter

26-ounce packages long-grain and wild rice mix

4cups chicken broth

8green onions, chopped

11/2cup chopped pecans

Melt butter in a large pan, add rice and stir until lightly browned. Stir in rice seasoning packets, broth and onion. Bring to a boil, then pour into a 3 quart casserole. Bake at 350 degree for 1 hour. Stir after 30 minutes. Add pecans before serving

Poppy Seed Wafers

by Pat Hax

3/4cup margarine or butter, softened

3/4cup sugar

2eggs

1/4cup poppy seed

21/4cup all-purpose flour

2teaspoons baking powder

Preheat oven to 375 degrees. In large bowl, combine margarine, sugar and eggs. Mix well. Stir in poppy seed. Add flour and baking powder and mix well. Chill dough for 30 minutes. Shape dough into 3/4 inch balls and place on an ungreased cookie sheet. Flatten cookies so they are about 1/4-inch thick. Bake for 8 to 10 minutes or until lightly golden brown.

HOW TO obtain a copy

Send your check or money order for $13 per cookbook (includes shipping and handling) to YHA Federal Credit Union, 15 Colonial Drive, Suite 13, Youngstown, OH 44505. Include your name, address and number of cookbooks you are ordering.

For information call the credit union at 330-759-9570.