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.

“FIRST UNITARIAN CHURCH COOKBOOK”

IRISH SODA BREAD

by JACKSON MOODY

4cups flour

1teaspoon baking soda

1teaspoon salt

4tablespoons buttermilk powder

1teaspoon caraway seeds (optional)

1tablespoon butter or margarine

1cup water

Mix all dry ingredients well. Work 1 tablespoon butter in with fingers. Stir in 1 cup water to make a soft dough. Turn out onto floured board and knead until all ingredients are well blended. Form into a ball and circle about 11/2 inches thick. Place on a floured cookie sheet. With a floured knife, mark top of loaf into quarters (farls). Bake in a 425 degree oven for 30 to 35 minutes. Yield: 1 loaf.

REN’S HAM & CABBAGE STEW

by CIRENYA ROSE

1head cabbage or 6 cups shredded

2medium potatoes, diced

2large onions, chopped

2tablespoons butter

4tablespoons flour

11/2cups Cheddar cheese

1/4cup Cheddar-pepper sauce

2medium carrots

2medium tomatoes, chopped

2cups cooked ham, diced

1teaspoon pepper

1tablespoon parsley

1/2cup milk

4cups beef broth

2cups water or 1 can or bottle of beer

Saute onion in butter until tender. Add flour to make a paste. Gradually blend in milk; bring to a boil. Add broth and water or beer; return to a boil. Add cabbage, tomatoes, potatoes, carrots, pepper and parsley. Simmer until carrots and potatoes are soft, about 30 minutes. Add ham and cheeses; blend until melted, about 5 minutes. Bring to the brink of a boil and serve.

GRANDMA’S CUSTARD

by PAT BAUMGARNER

4large eggs

3cups milk

1/2teaspoon vanilla

5tablespoons sugar

1/8teaspoon salt

Scald milk. Beat eggs and add sugar, salt, vanilla and scalded milk. Pour into deep dish. Bake at 325 degrees for 1/2 hour or about an hour if doubled. Insert knife in center to check for doneness. Optional: add 1/2 cup raisins and 1/2 to 3/4 cup cooked rice in bottom of dish before adding liquid custard.

TO obtain a copy

The cost of the cookbook is $7.25 if picked up at the church, 1105 Elm St., Youngstown. Call the church office at 330-746-3067 to set up an appointment for pickup or for information.

To have it mailed, send a check or money order for $10 to UUYO Cookbook to the above address.