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

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

ITALIAN BREAD DIP

by NOEL JENKINS

1tablespoon crushed red pepper

1tablespoon crushed black pepper

1tablespoon dried oregano

1tablespoon dried basil

1tablespoon dried parsley

1tablespoon minced garlic

2teaspoons garlic salt

In a container with a lid, combine all ingredients. Store mixture in the refrigerator until needed. Put 1 tablespoon of mixture in a small saucer for each person. Mix extra virgin olive oil with mixture and dip Italian, sourdough or French bread.

BRENDA’S LEMON-LIME SHRIMP

by BRENDA PUNTEL

1stick butter

Juice from 1 lemon

Juice from 1 lime

3cups shrimp, cooked and deveined

2cups chopped spinach

2thinly sliced Roma tomatoes

2tablespoons minced garlic

Pepper and salt to taste

Romano cheese (grated)

Melt butter and garlic together in a large fry pan. Add shrimp, cook on medium heat until done. Remove from pan and set cooked shrimp aside. Wilt spinach leaves in same pan, add lemon and lime juices. Reduce heat and add sliced tomatoes. Return shrimp to pan and toss together. Salt and pepper to taste. Sprinkle with Romano.

ITALIAN POTATO SALAD

by TINA MAGALLON-PARRILLA

5pounds potatoes

2large tomatoes, or 4 or 5 Romas

2-3stalks celery, cut in small pieces

1bunch scallions, cut in small pieces (use some of the green)

1can small olives (if use large, cut in half)

1package Good Seasons Italian dressing, prepared

Wash potatoes and boil as for potato salad. Drain, cool slightly, then peel. Let cool completely. Prepare other vegetables and put in large bowl. When potatoes are cold, cut into 1-inch chunks. Place in bowl with vegetables, pour dressing over and chill until ready to eat. Make a second dressing mixture to add more before served.

DREAMSICLE SALAD

by TOM REPULA

13-ounce package sugar-free orange Jell-O

1cup hot water

1/2cup cold water

13-ounce package sugar-free instant vanilla pudding

110-ounce can mandarin oranges

18-ounce whipped topping

Dissolve Jell-O in hot water, add cold water. Let set in refrigerator for 20 minutes. With mixer or whisk, add dry pudding and mix until smooth. Fold in oranges and whipped topping. Refrigerate.

HOW TO OBTAIN the book

Send $24.67 (includes tax) plus $7.50 for shipping and handling per book to Mahoning Valley Historical Society, 648 Wick Ave., Youngstown, OH 44502. For a complete, 3-volume set of Recipes of Youngstown, send $62.74 (includes tax) plus $16 shipping to the address above.