Send us your favorite recipes for new Millennium Cookbook!
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Saint Anthony Parish & School
Family Recipes
Bless us, oh Lord, and these Thy
gifts,
which we are about to receive
from Thy bounty through Christ, our Lord.
Amen
These pages are a compilation of some of
the favorite recipes of families and friends of St. Anthony Parish & School.
Many of these recipes are from our first Cookbook "Our Best Home Cooking".
Send us your favorite recipes for new Millennium Cookbook!
Mail all recipes to the Parish Office
or E-Mail:
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Appetizers |
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| Holley's Baked Ham-Stuffed Mushrooms 24 fresh mushrooms, 1-1/2
1/8 tsp. pepper Wash mushrooms and drain. Remove stems; reserve caps.
Chop stems to make 1 cup. Cook chopped stems and onion in butter until tender.
Stir in flour, savory and pepper; add wine and 2 tablespoons water. Cook and
stir until thick and bubbly; stir in ham and Parmesan. Fill mushroom caps with ham
mixture. Place caps in baking dish; top with bread crumbs. Bake in a 350
degree oven for 15 - 20 minutes, until tender. |
| Mozzarella Frittata 1 lb. Mozzarella, cut in thick slices
2 eggs, beaten Dip Mozzarella slices in a bowl of cold water, then toss in paper
bag with flour. Remove and dip in egg, then roll in bread crumbs. Fry just
until lightly browned and serve hot. Delicious accompanied with green olives. |
| Bacon-Horseradish Stuffed Mushrooms 12 large mushrooms
1/2 tsp. dried parsley flakes Trim mushrooms; remove stems. Set caps aside. Finely
chop stems. In a small bowl, combine butter, onion and chopped stems. Cover
and microwave on High for 1-1/2 minutes, or until butter melts and onion is tender,
stirring after the half the time. Stir in bread crumbs, parsley, bacon, cream cheese
and horseradish. Spoon mixture into caps, pressing lightly. Arrange filled
caps in a circular pattern on paper towel-lined plate. Microwave on High for 2 - 3
minutes (longer if stuffed mushrooms have been refrigerated). |
| Zucchini Appetizer 3 c. zucchini, unpeeled and sliced
thin
2 tbsp. chopped parsley Mix all ingredients well. Add zucchini last. Spread
into oiled oblong pan. Bake at 350 degrees until golden brown, 25 minutes. Cut
into squares and serve. |
| Cocktail Meatballs 2 doz. small meatballs of choice
1 (8 oz.) jar maraschino cherries Combine sauce ingredients in pan; heat at low setting until blended well. Add remaining ingredients and heat through. Serve in chafing dish.
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| Pizza Cups 3/4 lb. ground beef
1/2 tsp. salt
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PREP: 20 min; BAKE: 1 1/4 hr; COOL: 2 hr Makes 16 servings • 2 cups Gold Medal® all-purpose flour* or 2 1/4 cups Softasilk® cake flour• 1 1/2 cups sugar • 3 teaspoons baking powder • 1 teaspoon salt • 3/4 cup cold water • 1/2 cup vegetable oil • 2 teaspoons vanilla • 2 teaspoons grated lemon peel • 7 egg yolks (with all-purpose flour) or 5 egg yolks (with cake flour) • 1 cup egg whites (about 8) • 1/2 teaspoon cream of tartar • Lemon Glaze (below) 1. Move oven rack to lowest position. Heat oven to 325°.
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Pink Lemonade
Pie
PREP: 30 min; FREEZE: 4 hr Makes 8 servings In a hurry? Pick up a ready-to-use graham cracker pie crust, and you can whip up this pie in 10 minutes! Just freeze and enjoy! Graham Cracker Crust (below)
-- Graham Cracker Crust --
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Makes 8 servings For the best meringue, be sure not to get any egg yolks into the egg whites while separating the eggs, as even a speck of yolk will prevent the whites from beating properly.
Prepare Meringue. Spoon onto hot pie filling. Spread over filling, carefully sealing meringue to edge of crust to prevent shrinking or weeping. Bake 8 to 12 minutes or until meringue is light brown. Cool away from draft. Cover and refrigerate cooled pie until serving. Immediately refrigerate any remaining pie. -- Baked Pie Crust --
Heat oven to 375°. Cut shortening into flour and salt, using pastry blender or crisscrossing 2 knives, until particles are size of coarse crumbs. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured cloth-covered board. Roll into circle 2 inches larger than upside-down glass pie plate, 9x1 1/4 inches, with floured cloth-covered rolling pin. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired. Prick bottom and side of pastry thoroughly with fork. Bake 8 to 10 minutes or until light brown; cool on wire rack. *Spreads with at least 65% vegetable oil can be substituted. **If using self-rising flour, omit salt. Pie crusts made with self-rising flour differ in flavor and texture from those made with all-purpose flour.
-- Meringue --
Beat egg whites and cream of tartar in medium bowl with electric mixer on high speed until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Beat in vanilla. 1 Serving: 425 calories (145 calories from fat); 16 g fat
(5 g saturated); 80 mg cholesterol; 150 mg
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PREP: 10 min; BAKE: 50 min Makes 25 squares
-- Powdered sugar --
*Self-rising flour can be used in this recipe. **We do not recommend using vegetable oil spreads. 1 Bar: 95 calories (35 calories from fat); 4 g fat (1 g saturated); 15 mg cholesterol; 80 mg sodium; 14 g carbohydrate (0 g dietary fiber); 1 g protein.
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Great Dips & Sauces
| Dill Dip 2/3c. sour cream
1-1/2 tsp. dill weed Mix all ingredients together and chill for 1 hour. Hollow out a round loaf of rye bread; fill with dip. Serve with remaining bread torn into bite-size pieces. Recipe should be doubled for a large loaf of bread. |
| Microwave Cheesy-Beany Dip 1/4 onion, chopped
1 c. Cheddar cheese, grated Microwave onion and milk in large bowl on High for 2 minutes. Add remaining ingredients; mix well. Microwave on High for 4 minutes; stir every minute. Serve with tortilla chips or rolled inside a soft tortilla. Makes about 2 cups. |
| Rye or Pumpernickel Bread Dip 2-1/2 c. sour cream
2 tsp. dill seed Mix all ingredients the day before. Just before serving, cut off the top of rye or pumpernickel bread (round or long). Take bread out in chunk or bite size pieces, leaving a shell for the dip to be placed. The pieces will be used to dip into the sour cream mixture. After all dip has been used, break up the rest of bread. |
| Mexican Dip 2 cans chopped black olives
1/4 c. vinegar Mix all ingredients together. This dip is much better after it has been standing a few hours. |
| Nacho Dip 8 oz. cream cheese
1 c. chopped tomatoes Spread soften cream cheese over platter. Cover with taco sauce. Add chopped tomatoes. Add drained shrimp. Cover with shredded cheese. Top with olives. Enjoy with nacho chips. |
| Easy Bean Dip 1 can chili Heat chili; mix in cream cheese. Add grated Cheddar cheese; heat until cheese melts. Serve with tortilla chips. |
| Guacamole Dip 1 lb. bacon, cooked well and crushed
1 small
onion, very finely chopped Mash avocados; mix all together. Leave pits in the dip so that it will not darken; cover tightly and refrigerate. When serving, sprinkle on cumin. |
| Mexican Spread 3/4 can refried beans
1 pkg. taco seasoning Combine the sour cream, mayonnaise and taco seasoning. Layer all ingredients in a pie or quiche dish as listed. Allow to set. Serve with large (dip size) corn chips. |
| Jillian's Cinnamon Sauce 1/2 lb. butter
4 egg yolks, whipped well (whites may be frozen for other uses) In a saucepan, combine butter, water and sugar; bring to a boil. Add whipped egg yolks quickly. Add cinnamon and lemon juice. Allow to cool; store in refrigerator. Serve warm over ice cream, apple pie, banana fritters, your favorites. Yields 1 quart. |
Sophia Room Marinara Sauce 3 lb. onions, diced
10 garlic cloves, minced Sauté onions in oil. Mix onions and remaining spices with tomatoes; simmer for 45 minutes. Adjust seasoning to taste. Yields approximately 7 quarts. |
| Carrot and Chervil Soup 2 oz. butter
4 c. chicken stock Garnishes: cream or plain yogurt sprigs of chervil Melt the butter in a saucepan; gently sauté the carrots for 5 minutes. Stir in the flour, then the stock and seasonings. Bring the soup to a boil; cover and simmer gently for 30 minutes. Allow to cool slightly, then puree the soup in a blender. Return to the pan with the chopped chervil; slowly bring back to the boil. Serve hot or chilled with swirl of cream or yogurt and sprigs of chervil. Serves 4 to 6. |
| Broccoli Soup
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Soups, Salads & Dressings
| Angellino's House Dressing 2 c. mayonnaise
3/8 tsp. white pepper Combine all ingredients, except milk. Add milk to achieve
the desired consistency. |
| Casey's Wharf Clam Chowder 4 c. clam juice, canned or from fresh clams
1 tsp. black pepper Boil potatoes in clam juice until tender; add seasonings and celery. Melt margarine in saucepan over medium heat; whisk in flour until smooth, then whisk in the 4 tablespoons of milk. Remove from heat immediately. Gradually whisk this roux mixture into the potato mixture while it is boiling; remove from heat immediately. Stir in clams. Refrigerate chowder approximately 6 hours before serving. Add milk or cream to desired thickness. |
| The Dining Room's Corn and Cheddar Chowder 1 large potato, peeled and cubed
1 can corn, drained In a large saucepan, combine water, potato, bay leaf, sage and cumin seed until just barely tender, about 15 to 20 minutes. In another saucepan, melt the butter and cook the onion 5 to 10 minutes over low heat until the onion is tender. Add the flour; stir. Gradually add the cream, stirring with whisk. Pour the cream mixture into the potato and water; stir. Add the corn and the rest of the seasonings; simmer gently for 10 minutes. Add cheese and wine; mix well. Heat until cheese melts. Garnish with a sprig of fresh parsley. Serves 5. |
| The Dining Room's Chicken and Wild Rice
Salad 1 small pkg. Uncle Ben's long grain and wild
rice
3/4 c. pecans, chopped Cook rice according to package directions; cool. In a large
bowl, combine the rice, chicken, raisins, apple and pecans. Add mayonnaise to coat
and blend well. Cover and refrigerate to blend flavors. To serve, scoop salad
onto individually lettuce lined plates. Surround with with grated carrots, if
desired. |
| Holley's Eggplant Soup 2 tbsp. olive oil
1 qt. beef broth
Cook onion and garlic in oil until tender. Add meat; cook and stir until meat is browned. Add eggplant, carrots, celery, tomatoes, beef broth, salt, sugar, pepper and nutmeg. Cover and simmer for 45 minutes, stirring occasionally. Cook macaroni in salted and buttered (the 2 tablespoons) water for 20 minutes. drain; do not rinse. Add to soup, along with the parsley. Cover; simmer an additional 15 minutes. Serve with grated Parmesan cheese. Serves 6 |
| Jillian's Pineapple-Chicken Salad 1 c. Hellmann's mayonnaise
equal amount of fresh orange segments Prepare dressing of mayonnaise, mustard, parsley and reserved pineapple juice to taste. Combine rest of ingredients; toss with dressing. Season to taste with salt, pepper and Old Bay seasoning. Chill. Serve on a bed of lettuce of your choice. Makes 12 servings. |
| The Oasis Chicken Soup Avgolemono 1/2 chicken, cut in pieces
2 large eggs Boil chicken pieces in 2 quarts water. When chicken is cooked, strain and reserve 5 cups stock. Remove meat from bones; add to stock. Cook rice in stock in large saucepan. While rice is cooking, beat the eggs with a fork. Slowly add lemon juice a drop at a time, beating egg mixture with each addition. Continue beating until this mixture is bright yellow and well blended. Add egg-lemon mixture to stock while it is still cooking. Eggs will set very quickly. Remove from heat and serve immediately. Serves 4. |
The Oasis Specialty Salad 1 head lettuce
Feta cheese, crumbled Dice and toss in a large bowl the lettuce, onion, tomatoes and cucumber. Add olives, meats and cheeses of your choice. Season with salt and pepper; toss. Just before serving, add croutons. Drizzle olive oil and vinegar over salad; toss gently. Top salad with shredded Mozzarella. Serves 4 to 6. |
| Dee's Potato Salad
5 lb. boiled potatoes
1 tsp. garlic salt Boil potatoes and eggs; cool and cut into small pieces. Combine other ingredients; mix with potatoes and eggs. Top with paprika and parsley flakes. Chill. Makes 8 to 10 servings. |
| Sebastian's Pasta Fagiole 1/2 medium onion, finely diced
1 c. tomato sauce In a medium saucepan, sauté onion and garlic in olive oil until golden brown. Add remaining ingredients, except pasta; simmer for 30 minutes. Fold in pasta; simmer an additional 10 minutes. Serve. Makes 10 (6-ounce) servings. |
| Kale Soup (Portuguese Recipe) 2 tsp.
crushed red pepper
2
bunches kale or 4 boxes frozen kale Place linquica or chourico and meat, if used, in pot. Add red pepper, onion and salt; cover with water. Bring water to boil; simmer until meat is almost done. Add kale, cabbage and kidney beans to broth. When kale is about half cooked, add potatoes and cook additional 30 minutes. Serves 8 |
| Chili Con Carne 1 large onion
2
c. tomatoes (cooked or canned) Chop onion and cut peppers in large strips. Crumble ground beef into frypan. Add onions and green peppers; cook until tender. Drain off some of the fat. Stir in remaining ingredients. Boil on low heat for 30 minutes. Makes 4 -6 servings. |
| Sweet Potato and Sausage Soup 3 tbsp. vegetable oil
2
lb. fresh sweet potatoes, baked and peeled In a large pot, heat the oil. Add the bacon and onions; sauté 1 minute. Cover, lower heat and sweat the onions with the bacon for 10 minutes. Do not allow onions to brown. Add the sage, orange zest and bay leaves. Add potatoes and 6 cups of stock; mix to break up any large pieces. Simmer over low heat 30 minutes, stirring frequently. Transfer to a food processor or a blender and puree. Add cream (add more stock if soup is too thick). In a separate pan, sauté sausage until cooked; drain and crumble. Add to soup just before serving. Add salt and pepper to taste. Serves 8 |
| Stracciatella Soup 6 c. chicken stock, strained and degreased
2
tbsp. fresh chopped parsley In a small bowl, combine eggs, cheese, parsley, nutmeg and pepper. Mix well; set aside. In a medium saucepot, pour the egg mixture into the boiling chicken stock, whisking vigorously. Cook on low heat for 6 to 8 minutes. Give a final whisk just before serving. |
Sausage Soup 1 lb. hot or sweet sausage
1
tsp. basil leaves, chopped Put sausage in large saucepan or Dutch oven; add
1/2-inch water. Bring to a boil; reduce heat, cover and simmer 10 minutes.
Drain, slice and return sausage to pan. Add tomatoes, chicken broth tomato
sauce, basil and oregano. Bring to a boil; reduce heat, cover and simmer 20 minutes.
Stir in Pasta Accents; cover and simmer 5 minutes or until vegetables are
crisp-tender. Serve with Parmesan cheese. Add extra pasta spirals, if desired. |
| Lentil and Coriander Soup 1 tbsp. vegetable oil
1
c. water Heat the oil in a saucepan; sauté the onion for 5 minutes. Add the lentils; sauté for a few minutes. Stir in the tomato juice, water, seasoning and ground coriander. Bring to a boil; cover and simmer for 20 minutes. serve very hot, sprinkled with fresh coriander. Serves 4 |
| Rhode Island Clam Chowder 2 strips bacon
1
bottle clam juice Sauté bacon, onion, celery and potatoes in olive oil. Add thyme and rosemary. Add 1 bottle clam juice and 1 bottle water. Cook over low to medium heat for 15 to 20 minutes. Add small can minced clams with juice. Makes 3 to 4 servings. |
| Salmon and Corn Chowder 2 medium potatoes, peeled and cubed
2 c.
light cream In a large saucepan, combine the potatoes, onion, celery, chicken broth, garlic, salt and marjoram. Bring to a boil; reduce heat and simmer, covered, about 10 minutes or until vegetables are tender. Stir in cream, milk and butter. Combine flour and corn; stir into soup. Heat, but do not boil, until slightly thickened. Gently stir in salmon and heat through. Yields 6 to 8 servings (2 quarts).
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