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-VOLUME 3”

Black Bean Hummus

by Colleen caldrer davis

1/2cup tahini

1cup good grade medium salsa, drained

1can (26.5 ounces) black beans, drained

4cloves fresh garlic, minced

4tablespoons fresh cilantro, chopped

Juice from one-half lime

2tablespoons chili powder

2tablespoons ground cumin

1/4teaspoon Adobo seasoning

Cayenne pepper to taste

Splash of olive oil

Process in food processor until smooth. Chill several hours.

mom’s potato pancakes

by Lisa Marie PAVEL

1egg

2cups milk

11/4cups flour, sifted

1teaspoon sugar

1teaspoon salt

Pepper to taste

11/2 pounds potatoes, finely grated

Beat egg with a little of the milk. Stir in the sifted and dry ingredients alternately with the rest of the milk. Beat until smooth. Add potatoes. Fry in a little oil on a hot griddle. Serve with butter or applesauce.

Spicy wine pot roast for crock pot

by noel jenkins

3-4pound pot roast

Salt and pepper to taste

1small onion, chopped

1package gravy mix

1cup water

1/4cup ketchup

1/4cup dry red wine

2teaspoons Dijon style mustard

1/8teaspoon garlic powder

1/4cup water

2tablespoons flour

Salt and pepper the meat and place in the crock pot. Combine remaining ingredients, except flour and water, and pour over meat. Cook on low 8 to 10 hours. Remove meat and slice. Thicken sauce with flour and water and serve over meat.

HOW TO OBTAIN the book

To obtain as many copies as you wish, send $23.75 plus $7.50 for shipping and handling per book to Mahoning Valley Historical Society, 648 Wick Ave., Youngstown, OH 44502.