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 2”

rosarita pie

by patricia lyden

1can refried beans

11/2cups shredded lettuce

3/4cup chopped onion

1cup chopped tomatoes

1can sliced black olives

1cup shredded sharp cheddar cheese

11/2cups sour cream

1tablespoon taco seasoning

Mix sour cream and taco seasoning; set aside. Layer (in order) the above ingredients in a two-quart casserole, refried beans on the bottom, ending with sour cream mix on top. Chill for 4 hours before serving with tortilla chips.

onion pie (german)

by noel jenkins

8cups finely chopped onions

4slices crisp bacon

1cup butter

3tablespoons flour

11/2cups sour cream

4eggs

Crescent roll dough

Melt butter in large skillet. Add onions and cook slowly until soft. Add chopped bacon. Sprinkle flour over soft onions and stir in. Cook slowly until thickened. Beat eggs and stir into sour cream. Add to onions and cook until thick. Line jelly roll pan with crescent roll dough, bring it up the sides of the pan also. Pour onion mixture into pan. Bake at 350 degrees for approximately 30 minutes, until set.

margie’s pumpkin cookies

by margie jones grundy

1cup sugar

1egg

1/2cup shortening

1teaspoon vanilla

2cups flour

1teaspoon baking powder

1teaspoon soda

1teaspoon salt

1teaspoon cinnamon

1teaspoon pumpkin pie spice

11/2cups pumpkin (small can)

1cup chopped nuts

1bag chocolate chips

1/2cup maraschino cherries (chopped)

1/2cup raisins

Cream together sugar, shortening and egg. Add vanilla, flour, baking powder, soda, salt, cinnamon, pumpkin pie spice and pumpkin. Mix thoroughly. Add nuts, chocolate chips, cherries and raisins. Mix thoroughly. Drop on an ungreased cookie sheet (I use a mini scoop) about 1 to 11/2 inches apart. Bake at 350 degrees for 12 to 15 minutes. Store tightly covered. Makes 6 to 7 dozen from mini scoop.

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.