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MAHONING VALLEY HISTORICAL SOCIETY’S “RECIPES OF YOUNGSTOWN-VOLUME 2”



Published: Wed, August 28, 2019 @ 12:00 a.m.

MAHONING VALLEY HISTORICAL SOCIETY’S “RECIPES OF YOUNGSTOWN-VOLUME 2”

POTATO-LESS POTATO SALAD

by MELANIE PARKER-ALASPA

1head cauliflower (chop into cubes to look like potatoes)

1bag frozen peas and carrots

2/3cup chopped onion (1 medium)

2hard-boiled eggs, chopped

1tablespoon yellow mustard

1teaspoon salt

1/4teaspoon black pepper

1/4teaspoon paprika

1tablespoon cider vinegar

4tablespoons mayonnaise or Veganaise

Cook frozen peas and carrots or run under warm water in a colander. Mix vegetables and eggs in a bowl; in a separate bowl combine the mayonnaise, mustard, vinegar and spices into a dressing, and then mix with vegetables. Sprinkle paprika on top. If desired, also add sun-dried tomatoes on top. Cover and refrigerate for 1 hour before serving.

SAUSAGE RICE CASSEROLE

by TOM REPULA

1pound hot Italian bulk sausage

2pounds sweet Italian bulk sausage

3cups chopped celery

2cups chopped green pepper

2cups chopped onion

2cans sliced water chestnuts

1package fresh mushrooms, sliced

3packages chicken noodle soup mix (not cup of soup)

1cup rice

8cups water

1/4pound (1 stick) butter

Brown sausage in skillet until redness is gone. Remove from pan with slotted spoon reserving fat. When sausage is cooled crumble into small pieces. Add the butter to the fat in the pan and when melted add the chopped vegetables. Saute the vegetables until tender but not mushy. In a large casserole mix sausage, vegetables, rice, and soup mix. Add water and cover. Bake at 350 degrees for 40 minutes covered then for 20 minutes uncovered or until the water is absorbed and the rice is done.

SNICKERDOODLES

by BEV FREE-HUNKUS

1cup shortening (can be part butter)

11/2cups sugar

2eggs

23/4cups sifted flour

2teaspoons cream of tartar

1teaspoon baking soda

1/4teaspoon salt

2tablespoons sugar

2teaspoons cinnamon

Mix shortening, 11/2 cups sugar, eggs, flour, cream of tartar, baking soda and salt. Roll into balls; roll in mixture of 2 tablespoons sugar and cinnamon. Bake 2 inches apart on an ungreased cookie sheet at 400 degrees for 8 to 10 minutes.

HOW TO OBTAIN the book

Send $21.45 (includes tax) plus $7.50 for shipping and handling per book to Mahoning Valley Historical Society, 648 Wick Ave., Youngstown, OH 44502.


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