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 society department at 330-747-1471, ext. 1283, or email us at society@vindy.com.

MAHONING VALLEY HISTORICAL SOCIETY’S “RECIPES OF YOUNGSTOWN-VOLUME 3”

Cabbage and kale soup

by valerie mansour-allen

115-ounce can garbanzo beans, drained and rinsed

1small head cabbage, chopped

1medium white onion, chopped

4large carrots, sliced

20grape tomatoes, leave whole

8-10cups kale, cleaned and shredded

132-ounce box chicken stock, organic, free range

32-ounces water

4tablespoons butter

Garlic, black pepper and cayenne, to taste

Cut or chop ingredients, saving kale for last. Add vegetables, except for kale and beans, to soup pot followed by chicken stock, water and spices. Bring to a boil and then add kale. May have to add kale and cook down, add more, cook down etc. Reduce to simmer until the tenderness of vegetables is as desired or until kale is limp and soft. Add the butter and simmer 5 more minutes.

slow cooker chili

by rachel parent

1can tomato juice

3cans stewed tomatoes

1/2pound hot or mild Italian sausage

1pound ground beef

2cans kidney beans

1tablespoon sugar

Worcestershire sauce (a swirl or two around the crockpot)

Chili powder to taste

1green bell pepper

1small onion

Banana pepper slices to taste (2 to 3 peppers)

Chop the onion and peppers into small pieces. Brown the sausage and ground beef in a pan. Drain meat. Add everything except the beans to the crockpot. Cook at least 4 hours on low, stirring occasionally. Drain and rinse beans and add to crockpot. Cook at least 1 more hour. Serve over cooked macaroni noodles and top with cheddar cheese.

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.