Valerie Phillips: Delightful book is filled with historic recipes

1/4 cup shredded Parmesan cheese

Cook pasta according to package directions. Drain, rinse with cold water and drain well. Separate broccoli flowerets and chop stalks. Steam broccoli 5-7 minutes until tender-crisp. Drain, plunge into cold water and drain well.

In a small bowl combine dressing with garlic, pepper, salt and basil. In a salad bowl combine pasta, broccoli, olives, pimiento, green pepper. Toss with salad dressing mixture and cheese. Serve cold.

— "Centennial Cookbook," by Rocky Mountain Power

CASHEW PEA PODS

1 tablespoon butter or margarine

2 cups fresh mushrooms, sliced

1/2 cup green onion, chopped

1 6-ounce package frozen pea pods, defrosted and drained

1 8-ounce can sliced water chestnuts, drained

2 tablespoons soy sauce

1 1/2 teaspoons cornstarch

1 teaspoon sugar

Dash of garlic powder

Dash of ginger

1/2 cup cashews

In fry pan or wok, combine butter, mushrooms and onions. Saute until tender. Stir in pea pods and water chestnuts. Combine soy sauce, cornstarch, sugar and seasoning and add to vegetables. Cook until tender-crisp, stirring often. Mix in cashews and serve. Makes 4 servings.

— "Centennial Cookbook," by Rocky Mountain Power

Valerie Phillips is the former Deseret News food editor and is the author of "Soup's On!" published by Covenant Communications. She blogs at www.chewandchat.blogspot.com. Email: vphillips@desnews.com