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 society@vindy.com.

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

CUCUMBER SALSA

by GAY CHESNEY

4large cucumbers, diced

6tomatoes, diced

1medium to large red onion

1teaspoon cilantro, chopped

1/2cup rice wine vinegar or red wine vinegar

1package dry ranch dressing

Salt and pepper to taste

Pinch of sugar

Combine first 5 ingredients and salt and pepper. Then add the vinegar and ranch dressing to the other ingredients. Toss and add a pinch of sugar to taste.

CROCK POT SAUERKRAUT, PORK AND KIELBASA

by SHAWNA LYN PURNELL

2pounds kielbasa

2bags sauerkraut

1package pork country ribs

1beer (12-ounces)

Salt

Black pepper

Garlic powder

Rinse sauerkraut very well in water. Pat dry with a paper towel. Add to crock pot. Add country ribs on top. Cut kielbasa into bite-sized pieces. Add to crock pot. Season with salt, pepper and garlic powder. Pour beer over top. Cook on high for 6 hours. Make sure to maintain adequate liquid (add more beer or water as needed).

APPLE CRISP

by BEV FREE-HUNKUS

4cups sliced apples

1teaspoon cinnamon

1/2teaspoon salt

1/4cup water

3/4cup flour

1cup sugar

1/3cup butter, softened

Place apples in buttered 10 by 16 by 2-inch baking dish. Sprinkle with cinnamon, salt and water. Rub together flour, sugar and softened butter. Drop mixture over apples. Bake at 350 degree for 40 minutes.

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.