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ST. JOSEPH CATHOLIC HOMESCHOOL |
which we are about to receive
from Thy bounty
through Christ, our Lord.
Amen.
Sue W.
1 8-oz. package cream cheese, softened
1/2 cup mayonnaise (mix with cream cheese)
1 1/2 tsp. Worcestershire sauce
4 or so green onions, chopped
1 package crab ('fake' is cheaper), chopped
Serve with Ritz crackers
Peggy Gh.
8 oz Apricot preserves*
One 8 oz bottle Russian dressing*
1 pkg. Dry onion soup mix
6 chicken breasts
Preheat oven to 300°. In a bowl, mix apricot preserves, dressing and soup mix. Place the chicken breasts in a large ovenproof baking dish and pour apricot mixture over chicken. Bake uncovered for 2 hours.
*If desired, you can substitute 8 oz Catalina dressing for the Russian dressing, and 1-1 lb can whole berry cranberry sauce for the Apricot preserves to make an equally delicious Cranberry chicken recipe.
One 8 oz bottle Russian dressing*
1 pkg. Dry onion soup mix
6 chicken breasts
Preheat oven to 300°. In a bowl, mix apricot preserves, dressing and soup mix. Place the chicken breasts in a large ovenproof baking dish and pour apricot mixture over chicken. Bake uncovered for 2 hours.
*If desired, you can substitute 8 oz Catalina dressing for the Russian dressing, and 1-1 lb can whole berry cranberry sauce for the Apricot preserves to make an equally delicious Cranberry chicken recipe.
Christine B.
5 ounces frozen peas (the big sweet ones)
5 ounces frozen carrots (fresh work too)
1/2 cup chopped sweet yellow onion
1/2 cup chopped fresh mushrooms
1/4 cup butter
1/3 cup all-purpose flour
1/2 tsp salt
1/2 tsp dried sage
1/8 tsp pepper
2 cups chicken broth
3/4 cups milk
3 cups cubed cooked chicken or turkey
1/4 cup snipped parsley
1/4 cup chopped pimiento (optional)
1 package (6) refrigerated biscuits or homemade pastry for double-crust pie
If making pastry, prepare and set aside. Cook peas and carrots according to package directions; drain. In a saucepan sauté onion and mushrooms in butter until tender. Stir in flour, salt, sage, and pepper. Add chicken broth and milk all at one. Cook and stir till thickened and bubbly. Stir in drained peas and carrots, chicken, parsley, and pimiento; heat until bubbly. Pour chicken mixture into a 12x7½x2-inch baking dish.
Cut 1 package refrigerated biscuits into quarters and arrange atop bubbly chicken mixture in dish. Bake in a 400° oven for about 15 minutes or until biscuits are golden.
5 ounces frozen carrots (fresh work too)
1/2 cup chopped sweet yellow onion
1/2 cup chopped fresh mushrooms
1/4 cup butter
1/3 cup all-purpose flour
1/2 tsp salt
1/2 tsp dried sage
1/8 tsp pepper
2 cups chicken broth
3/4 cups milk
3 cups cubed cooked chicken or turkey
1/4 cup snipped parsley
1/4 cup chopped pimiento (optional)
1 package (6) refrigerated biscuits or homemade pastry for double-crust pie
If making pastry, prepare and set aside. Cook peas and carrots according to package directions; drain. In a saucepan sauté onion and mushrooms in butter until tender. Stir in flour, salt, sage, and pepper. Add chicken broth and milk all at one. Cook and stir till thickened and bubbly. Stir in drained peas and carrots, chicken, parsley, and pimiento; heat until bubbly. Pour chicken mixture into a 12x7½x2-inch baking dish.
Cut 1 package refrigerated biscuits into quarters and arrange atop bubbly chicken mixture in dish. Bake in a 400° oven for about 15 minutes or until biscuits are golden.
or
Roll homemade pastry into a 13x9-inch rectangle. Place over the chicken mixture.
Flute edges of pastry and cut slits in the top for steam to escape. Bake in a 450° oven
for 12 to 15 minutes or until pastry is golden brown.
Makes 6 servings
Corned Beef and Cabbage
Christine B.
1 Corned Beef
2 onions, each studded with three whole cloves
4 carrots, peeled and halved
2 ribs celery, halved
4 sprigs Italian parsley
1 green cabbage, cored and cut into 6 wedges
3 russet potatoes, peeled and quartered
6 small leeks (white part and 2 inches green)
6 carrots peeled and cut into 2 ½ inch lengths
salt and freshly ground black pepper to taste
4 tbsp. chopped fresh Italian parsley
Vietnam Fried Rice
adapted from The More with Less Cookbook
Christine B.
Cook 1 cup rice or have ready 3 cups leftover rice.
Heat in large skillet: 4 T. cooking oil
Add: ¼ - ½ lb. any cooked or raw meat, cut into small pieces (leftover chicken works well)
3 cloves minced garlic or 1 t. granulated garlic
1 large onion, chopped coarsely (optional)
1 t. salt
1 t. pepper (I just use a dash or the children won’t eat it)
1 t. sugar
1 T. soy sauce
Stir-fry until meat is tender and hot, about 1-2 minutes.
Add: 3 cups cooked rice
Stir-fry 5 minutes.
Add: 1 cup leftover or frozen vegetables, such as peas, green beans, or carrots
Stir well into rice-meat mixture.
Just before serving, add: 2 eggs, beaten
Over medium heat, stir carefully through rice until eggs are cooked. Serve piping hot on its own or with salad of leaf lettuce, cucumbers, fresh mint, and parsley.
MEATLESS ENTREES
Beans and Rice
Denise S.
CORN CHOWDER
adapted from Laurel’s Kitchen
Mary L.’s Usual Version of Corn Chowder (big batch for growing teens)
Crab and Mushroom Quiche
Peggy Gh.
Creamy Egg and Noodle Bake
Christine B.
Cook and drain according to package directions: 3 cups noodles
Sauté until tender: 2 T. margarine
½ cup finely chopped onion
Combine: sautéed onion
drained noodles
8 hard-boiled eggs, chopped
Combine separately: 2 cups small curd cottage cheese
1 cup plain yogurt
1/3 cup parmesan cheese
2 t. poppy seed
1 t. Worcestershire sauce
½ t. salt
dash pepper
Fish Stew
Denise S.
2 medium celery stalks (1 c.), chopped
1 medium bell pepper (1 c.), chopped
1 medium onion (1 c.), chopped
2 garlic cloves, minced
2 c. (14 oz) diced, undrained tomatoes
2 c. V-8 or vegetable juice
1 c. dry white wine
1 tbs. Worcestershire sauce
1 tsp. salt
¼ tsp. cayenne pepper
1 lb firm flesh fish steak (halibut, haddock, sword, pollock, tuna, or snapper)
3 tbs. freshly chopped parsley
½ c. regular or uncooked rice
Hot Curry Salmon-Rice Pilaf
Carol T.
1 15½ oz can salmon
2 cups cooked rice
1 cup celery, thinly sliced
½ cup parsley, chopped
¼ cup mayonnaise
¼ cup low fat yogurt
2 tbs. lemon juice
1 tbs. curry powder
paprika
Pasta Frijoles
Denise S.
1 large onion, finely chopped
2 29 oz. cans of tomato sauce
1 tsp. minced garlic
1 tbs. basil
½ tsp. oregano
parsley
1 can of great northern beans
½ package of ditalini, cooked
Potato-Corn-Shrimp Chowder
Peggy Gh.
1/3 cup butter or margarine
1 pound all-purpose potatos, peeled and diced
2 celery stalks, diced
1 small green bell pepper, seeded and diced
1 small onion, diced
3 T. all-purpose flour
2 T. sweet paprika
2 cups water
One 16 oz. can corn, drained
2 vegetable bouillon cubes
2 cups half-and-half
1 cup frozen cocktail shrimp
Salt and pepper to taste
Split Pea Soup
Denise S.
1 lb dry split peas
1 12 oz. Can of carrot juice
1 large white onion, chopped
1 large red onion, chopped
1/8 tsp. cracked pepper
¼ tsp. course ground pepper
1/8 tsp. celery seed
1 bunch parsley
4 stalks of celery
½ tsp. salt
½ tsp. minced garlic
SIDE DISHES
Corn Casserole
Peggy Gh.
2 eggs
1 stick butter (softened)
8 oz sour cream or yogurt
1 can white corn
1 can creamed corn
1 box Jiffy cornbread (or muffin) mix
Melt butter, beat in eggs. Add other ingredients. Mix well. Place in greased 9-inch square pan. Bake 1 hour at 350°.
Cranberry –Pineapple Jello Mold
Peggy Gh.
1 lrg. Pkg. (6 oz) raspberry jello
1 small can (5-6 oz?) crushed pineapple, drained
1 small can whole berry cranberry sauce (16 oz)
Lemon Pear Jello
Peggy Gh.
1 qt. pear pieces
1 large pkg. (6 oz) Lemon jello
One 8 oz pkg. Cream cheese
St. Joseph's Ceam Puffs or Sfinge de
San Giuseppe
This recipe is taken from Evely Birge Vitz's A Continual Feast
Christine B.
1 cup water
1/3 cup sweet butter
1 Tablespoon sugar
grated rind of 1 lemon
pinch of salt
1 cup sifted flour
4 large eggs, at room temperature
1 Tablespoon vanilla
FILLING:
2 cups ricotta cheese
1/2 cup confectioners' sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/3 cup mini chocolate chips
2 Tablespoons finely chopped pistachios
Optional:
1 Tablespoon candied orange peel or other candied fruit peel
Confectioners' sugar for sprinkling on top
For the cream puffs: Place the water, butter, granulated sugar, lemon rind, and salt in a large saucepan. Bring the mixture to a boil, and as soon as the butter has melted, remove the pan from heat. Add the flour all at once, stirring constantly and vigorously.
Return the pan to the heat, and stir constantly until the mixture forms a ball and comes away from the sides of the pan. Continue to cook a little longer, until you hear a slight crackling or frying sound. Remove the pan from the heat and cool slightly.
Add the eggs, one at a time. Be sure that each egg is thoroughly blended into the mixture before you add the next. Keep stirring until the dough is smooth and thoroughly blended. Add the vanilla. Cover the dough and let it stand for 15 to 20 minutes.
Preheat oven to 400 degrees F.
Drop dough by heaping tablespoonfuls on a buttered cookie sheet, leaving 2 inches between the Sfinge. Bake for 20 to 25 minutes, until they are golden brown. Remove them from the oven and cool. So the cream puffs will be crisp, fill just before serving if possible.
For the filling: Mix the ricotta, confectioners' sugar, vanilla, cinnamon, chocolate, pistachios, and peel, if using it. Cut each cream puff horizontally partway through the middle and fill with the mixture.
Just before serving sprinkle with confectioners' sugar. Keep refrigerated, if not serving immediately.
Good Whole Wheat Pancakes
Carol T.
Mix together and let stand a bit:
1 cup buttermilk
2 eggs
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
Add:
2 Tablespoons oil
1 cup whole wheat flour
¼ cup bran
¼ cup wheat germ
One batch serves a family of three.
I like to serve it with pearsauce or applesauce.
The buttermilk can be instant.
Makes 6 servings
Christine B.
1 Corned Beef
2 onions, each studded with three whole cloves
4 carrots, peeled and halved
2 ribs celery, halved
4 sprigs Italian parsley
1 green cabbage, cored and cut into 6 wedges
3 russet potatoes, peeled and quartered
6 small leeks (white part and 2 inches green)
6 carrots peeled and cut into 2 ½ inch lengths
salt and freshly ground black pepper to taste
4 tbsp. chopped fresh Italian parsley
Place the corned beef (do
not rinse) in an extra-large pot or soup kettle. Add the onions, halved carrots,
celery and parsley sprigs. Cover with cold water and bring to a boil. Then
reduce the heat, cover and simmer for about 3 hours, turning beef over in the
broth every 30 minutes. When the meat is very tender, remove from the kettle and
keep warm.
Strain the broth and return it to the kettle. Add the cabbage, potatoes, leeks, cut-up carrots, salt and pepper and 2 tbsp. of the chopped parley. Bring to a boil; reduce the heat, cover, and simmer until the vegetables are tender, about 30 minutes.
Arrange the beef on a warmed serving platter and surround with the cooked vegetables. Ladle broth over the beef and vegetables, and sprinkle with the remaining chopped parsley.
Serves 6, with leftovers. We usually have guests on St. Patrick’s Day. I simply buy the largest corned beef available and increase all vegetables, based on the number of people who will be sharing our meal.
Strain the broth and return it to the kettle. Add the cabbage, potatoes, leeks, cut-up carrots, salt and pepper and 2 tbsp. of the chopped parley. Bring to a boil; reduce the heat, cover, and simmer until the vegetables are tender, about 30 minutes.
Arrange the beef on a warmed serving platter and surround with the cooked vegetables. Ladle broth over the beef and vegetables, and sprinkle with the remaining chopped parsley.
Serves 6, with leftovers. We usually have guests on St. Patrick’s Day. I simply buy the largest corned beef available and increase all vegetables, based on the number of people who will be sharing our meal.
adapted from The More with Less Cookbook
Christine B.
Cook 1 cup rice or have ready 3 cups leftover rice.
Heat in large skillet: 4 T. cooking oil
Add: ¼ - ½ lb. any cooked or raw meat, cut into small pieces (leftover chicken works well)
3 cloves minced garlic or 1 t. granulated garlic
1 large onion, chopped coarsely (optional)
1 t. salt
1 t. pepper (I just use a dash or the children won’t eat it)
1 t. sugar
1 T. soy sauce
Stir-fry until meat is tender and hot, about 1-2 minutes.
Add: 3 cups cooked rice
Stir-fry 5 minutes.
Add: 1 cup leftover or frozen vegetables, such as peas, green beans, or carrots
Stir well into rice-meat mixture.
Just before serving, add: 2 eggs, beaten
Over medium heat, stir carefully through rice until eggs are cooked. Serve piping hot on its own or with salad of leaf lettuce, cucumbers, fresh mint, and parsley.
Denise S.
½ lb brown rice
½ lb black beans (or canned black beans to save time)
¼ lb wild rice
1 large purple onion, chopped
1 medium yellow onion, chopped
2-3 tsp. minced garlic
1 tsp. salt
½ tsp. coarse ground pepper
1 bunch parsley
5 sprigs cilantro (cilantro in a spice jar can be used)
1 green pepper
1 red or yellow pepper
1 12 oz can of carrot juice
¼ c. of freshly squeezed lime juice
1/8 c. cider vinegar
1 jalapeno pepper
1 carrot, diced
1 can whole kernel corn
2 stalks of celery with leaves, diced
2 roma tomatoes, diced (or 1 can)
In a 2 qt. saucepan cover beans with about 1 inch of water and add ½ tsp. chopped garlic, half of the chopped onion, some of the cilantro and pepper. Boil for about 5 minutes. Remove from heat and let stand 2 hours. Simmer, covered, for about 1 hour or until soft. Add boiling water as necessary to keep beans covered. Drain excess water before adding to vegetables.
Prepare wild rice as directed on package and add ½ tsp. garlic, some of the cilantro and pepper.
Prepare brown rice as directed on package and add ½ tsp. garlic, some of the cilantro and pepper.
In a large saucepan add corn with its water, peppers, remaining onions, carrot, celery, tomatoes, jalapeno pepper, carrot juice, lime juice, vinegar, parsley, salt, and remaining pepper, garlic, and cilantro. Boil until al dente. When all is cooked add rice and beans to the vegetables. Stir.
This can be eaten as is or let stand until cool. Put in refrigerator and let marinate overnight. Reheat and serve hot.
½ lb black beans (or canned black beans to save time)
¼ lb wild rice
1 large purple onion, chopped
1 medium yellow onion, chopped
2-3 tsp. minced garlic
1 tsp. salt
½ tsp. coarse ground pepper
1 bunch parsley
5 sprigs cilantro (cilantro in a spice jar can be used)
1 green pepper
1 red or yellow pepper
1 12 oz can of carrot juice
¼ c. of freshly squeezed lime juice
1/8 c. cider vinegar
1 jalapeno pepper
1 carrot, diced
1 can whole kernel corn
2 stalks of celery with leaves, diced
2 roma tomatoes, diced (or 1 can)
In a 2 qt. saucepan cover beans with about 1 inch of water and add ½ tsp. chopped garlic, half of the chopped onion, some of the cilantro and pepper. Boil for about 5 minutes. Remove from heat and let stand 2 hours. Simmer, covered, for about 1 hour or until soft. Add boiling water as necessary to keep beans covered. Drain excess water before adding to vegetables.
Prepare wild rice as directed on package and add ½ tsp. garlic, some of the cilantro and pepper.
Prepare brown rice as directed on package and add ½ tsp. garlic, some of the cilantro and pepper.
In a large saucepan add corn with its water, peppers, remaining onions, carrot, celery, tomatoes, jalapeno pepper, carrot juice, lime juice, vinegar, parsley, salt, and remaining pepper, garlic, and cilantro. Boil until al dente. When all is cooked add rice and beans to the vegetables. Stir.
This can be eaten as is or let stand until cool. Put in refrigerator and let marinate overnight. Reheat and serve hot.
adapted from Laurel’s Kitchen
Mary L.’s Usual Version of Corn Chowder (big batch for growing teens)
|
1 cup chopped celery 2 or so cups diced potatoes 2 cans canned corn with juice cream sauce: 1 cube butter, ¾ c. flour, 4 c. hot milk salt pepper (parsley: optional) |
1/2 cup celery 1/2 cup potato 1 can corn cream sauce: 4 TB butter, 5 TB flour, 2 cups hot milk 1/4 tsp salt pepper (parsley: optional) |
In a 10 quart pan put:
1 big onion (preferably sweet) chopped small.
Sautée the onion in some butter on low.
Throw 1 cup chopped celery and 2 cups diced potatoes
in with the onion and add 3 cups water (chicken broth if it isn’t Friday).
Cook until potatoes are done but still firm
7-10 mins. Add two cans of corn and
their juice. Pull it off the burner.
Meanwhile in a 2-quart pan melt 1 cube of butter on
low. Stir in ¾ cups of flour (12 tbs.)
and cook on low for about 3 minutes (called: roux). At the same time, scald 4
cups of milk in the microwave. Add milk
a little at a time to the roux and beat well to make a smooth sauce.
Add the sauce to the cooked vegetables and heat
through gently. Add ½ tsp. salt and a
pinch of white or black pepper. Adjust
seasonings to taste. Parsley flakes and
paprika are optional and can be sprinkled on top of the serving per the
individual’s liking. The original
recipe had chopped parsley in with the vegetables.
Green onions with some of their tops can be substituted for some
of the big onion.
Serve the soup hot with a loaf of warmed bread,
preferably something the children get to slice. Suggestions: French
Bread, Sourdough, Ciabata.
Peggy Gh.
Pastry for 9-inch One-Crust Pie
1 cup cooked crabmeat (or imitation), chopped
1 can (4 oz) mushroom stems and pieces
1 cup shredded natural Swiss cheese (4 oz)
1/3 cup finely chopped onion
4 eggs
2 cups whipping cream
¾ tsp. salt
¼ tsp. pepper
1/8 tsp. ground red pepper
Heat oven to 425°. Prepare pastry. Sprinkle crabmeat, mushrooms, cheese and onion in pastry-lined pie plate. Beat eggs slightly; beat in remaining ingredients. Pour into pie plate. Bake uncovered 15 minutes.
Reduce oven temperature to 300°. Bake until knife inserted in center comes out clean, about 30-45 minutes longer. Let stand 10 minutes before cutting. Serves 6.
1 cup cooked crabmeat (or imitation), chopped
1 can (4 oz) mushroom stems and pieces
1 cup shredded natural Swiss cheese (4 oz)
1/3 cup finely chopped onion
4 eggs
2 cups whipping cream
¾ tsp. salt
¼ tsp. pepper
1/8 tsp. ground red pepper
Heat oven to 425°. Prepare pastry. Sprinkle crabmeat, mushrooms, cheese and onion in pastry-lined pie plate. Beat eggs slightly; beat in remaining ingredients. Pour into pie plate. Bake uncovered 15 minutes.
Reduce oven temperature to 300°. Bake until knife inserted in center comes out clean, about 30-45 minutes longer. Let stand 10 minutes before cutting. Serves 6.
Christine B.
Cook and drain according to package directions: 3 cups noodles
Sauté until tender: 2 T. margarine
½ cup finely chopped onion
Combine: sautéed onion
drained noodles
8 hard-boiled eggs, chopped
Combine separately: 2 cups small curd cottage cheese
1 cup plain yogurt
1/3 cup parmesan cheese
2 t. poppy seed
1 t. Worcestershire sauce
½ t. salt
dash pepper
Fold into noodle mixture. Pour into greased casserole. Combine and sprinkle over: ¾ cups soft bread crumbs (I
store bread crusts in the
freezer and stick them in the blender to make my own bread crumbs) and
1 T. melted margarine.
Bake uncovered at 350° for 25 minutes. Serves 8.
Bake uncovered at 350° for 25 minutes. Serves 8.
Denise S.
2 medium celery stalks (1 c.), chopped
1 medium bell pepper (1 c.), chopped
1 medium onion (1 c.), chopped
2 garlic cloves, minced
2 c. (14 oz) diced, undrained tomatoes
2 c. V-8 or vegetable juice
1 c. dry white wine
1 tbs. Worcestershire sauce
1 tsp. salt
¼ tsp. cayenne pepper
1 lb firm flesh fish steak (halibut, haddock, sword, pollock, tuna, or snapper)
3 tbs. freshly chopped parsley
½ c. regular or uncooked rice
In a crock-pot, cook all ingredients except last three for 7-9 hours on low.
Add last 3 ingredients and cook on high for 30-40 minutes.
Carol T.
1 15½ oz can salmon
2 cups cooked rice
1 cup celery, thinly sliced
½ cup parsley, chopped
¼ cup mayonnaise
¼ cup low fat yogurt
2 tbs. lemon juice
1 tbs. curry powder
paprika
Drain and break salmon into large pieces. Combine rice, celery, parsley and salmon
in a medium bowl.
Combine mayonnaise, yogurt, lemon juice and curry powder. Add mayonnaise mixture to salmon mixture; toss lightly. Place in 6 lightly-oiled, 6 oz. casseroles or custard cups. Sprinkle with paprika. Bake in a 400° oven for 15-20 minutes or until heated. Serve hot with pear salad and whole wheat roll. Makes 8 servings.
Combine mayonnaise, yogurt, lemon juice and curry powder. Add mayonnaise mixture to salmon mixture; toss lightly. Place in 6 lightly-oiled, 6 oz. casseroles or custard cups. Sprinkle with paprika. Bake in a 400° oven for 15-20 minutes or until heated. Serve hot with pear salad and whole wheat roll. Makes 8 servings.
Denise S.
1 large onion, finely chopped
2 29 oz. cans of tomato sauce
1 tsp. minced garlic
1 tbs. basil
½ tsp. oregano
parsley
1 can of great northern beans
½ package of ditalini, cooked
Sauté onion in olive oil until soft (do not brown).
Add garlic and sauté for a moment (do not burn or brown). Add tomato sauce, basil, oregano and parsley to taste. If the sauce is not salty enough for you, add salt to taste. Also, more basil can be added if desired. Simmer for an hour. Add the beans (stir often). Simmer for ½ hour. Cook ditalini according to package then add to sauce and beans before serving.
Add garlic and sauté for a moment (do not burn or brown). Add tomato sauce, basil, oregano and parsley to taste. If the sauce is not salty enough for you, add salt to taste. Also, more basil can be added if desired. Simmer for an hour. Add the beans (stir often). Simmer for ½ hour. Cook ditalini according to package then add to sauce and beans before serving.
Peggy Gh.
1/3 cup butter or margarine
1 pound all-purpose potatos, peeled and diced
2 celery stalks, diced
1 small green bell pepper, seeded and diced
1 small onion, diced
3 T. all-purpose flour
2 T. sweet paprika
2 cups water
One 16 oz. can corn, drained
2 vegetable bouillon cubes
2 cups half-and-half
1 cup frozen cocktail shrimp
Salt and pepper to taste
In a 4-qt. saucepan over medium heat, melt the butter, and in it cook the potatos,
celery, green pepper, and onion 10 minutes, stirring occasionally.
Stir in the flour and paprika; cook 1 minute, stirring constantly. Add the water, corn, and bouillon cubes. Bring to a boil over high heat; reduce the heat to low; cover and simmer 15 minutes, or until the vegetables are tender.
Stir in the half-and-half and frozen shrimp. Over low heat, heat through, but do not let boil. Salt and pepper to taste. Serves 6.
Stir in the flour and paprika; cook 1 minute, stirring constantly. Add the water, corn, and bouillon cubes. Bring to a boil over high heat; reduce the heat to low; cover and simmer 15 minutes, or until the vegetables are tender.
Stir in the half-and-half and frozen shrimp. Over low heat, heat through, but do not let boil. Salt and pepper to taste. Serves 6.
Denise S.
1 lb dry split peas
1 12 oz. Can of carrot juice
1 large white onion, chopped
1 large red onion, chopped
1/8 tsp. cracked pepper
¼ tsp. course ground pepper
1/8 tsp. celery seed
1 bunch parsley
4 stalks of celery
½ tsp. salt
½ tsp. minced garlic
In a 4 qt. Saucepan cover peas with 1 inch of water. Boil for 2 minutes then remove from heat and cover. Let sit 1 hour. Add carrot juice and simmer 1 hour or until soft. Add boiling water if necessary and stir often to keep from burning.
In a 2 qt. saucepan cover onions, pepper, celery seed, celery, garlic and parsley with just enough water to cover. Boil until cooked (covered) about ½ hour, stir to prevent burning.
Add cooked ingredients of 2 qt. saucepan to ingredients of 4 qt. saucepan. Stir until mixed. Place half of the mix in a blender. Add salt and blend until smooth. Add this back to the 4 qt. saucepan and bring to a boil for 2 minutes. Stir, remove from heat and cover.
The soup can be eaten as is or let sit until cool. Refrigerate overnight to marinate. Reheat and serve. If reheating, the mixture when cold should be a paste. Stir while reheating. Once heated the mixture will become more liquid. Add water, if desired.
In a 2 qt. saucepan cover onions, pepper, celery seed, celery, garlic and parsley with just enough water to cover. Boil until cooked (covered) about ½ hour, stir to prevent burning.
Add cooked ingredients of 2 qt. saucepan to ingredients of 4 qt. saucepan. Stir until mixed. Place half of the mix in a blender. Add salt and blend until smooth. Add this back to the 4 qt. saucepan and bring to a boil for 2 minutes. Stir, remove from heat and cover.
The soup can be eaten as is or let sit until cool. Refrigerate overnight to marinate. Reheat and serve. If reheating, the mixture when cold should be a paste. Stir while reheating. Once heated the mixture will become more liquid. Add water, if desired.
Peggy Gh.
2 eggs
1 stick butter (softened)
8 oz sour cream or yogurt
1 can white corn
1 can creamed corn
1 box Jiffy cornbread (or muffin) mix
Melt butter, beat in eggs. Add other ingredients. Mix well. Place in greased 9-inch square pan. Bake 1 hour at 350°.
Peggy Gh.
1 lrg. Pkg. (6 oz) raspberry jello
1 small can (5-6 oz?) crushed pineapple, drained
1 small can whole berry cranberry sauce (16 oz)
Make jello using only the hot water. Add cranberry sauce and pineapple.
Stir until cranberry sauce has melted. Pour into mold. Chill for several hours.
Peggy Gh.
1 qt. pear pieces
1 large pkg. (6 oz) Lemon jello
One 8 oz pkg. Cream cheese
Into pint sized measuring cup, drain pear juice (usually 1½ cups juice, approximately). Add enough water to make 2 cups liquid. Heat liquid in saucepan to boiling. Add lemon jello powder. Stir 2 minutes until dissolved.
Put drained pears and cream cheese into blender. Mix until smooth, uniform consistency is reached. Pour jello mixture into blender. Blend again until uniform. Chill until set (4 hours).
Put drained pears and cream cheese into blender. Mix until smooth, uniform consistency is reached. Pour jello mixture into blender. Blend again until uniform. Chill until set (4 hours).
This recipe is taken from Evely Birge Vitz's A Continual Feast
Christine B.
1 cup water
1/3 cup sweet butter
1 Tablespoon sugar
grated rind of 1 lemon
pinch of salt
1 cup sifted flour
4 large eggs, at room temperature
1 Tablespoon vanilla
FILLING:
2 cups ricotta cheese
1/2 cup confectioners' sugar
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
1/3 cup mini chocolate chips
2 Tablespoons finely chopped pistachios
Optional:
1 Tablespoon candied orange peel or other candied fruit peel
Confectioners' sugar for sprinkling on top
For the cream puffs: Place the water, butter, granulated sugar, lemon rind, and salt in a large saucepan. Bring the mixture to a boil, and as soon as the butter has melted, remove the pan from heat. Add the flour all at once, stirring constantly and vigorously.
Return the pan to the heat, and stir constantly until the mixture forms a ball and comes away from the sides of the pan. Continue to cook a little longer, until you hear a slight crackling or frying sound. Remove the pan from the heat and cool slightly.
Add the eggs, one at a time. Be sure that each egg is thoroughly blended into the mixture before you add the next. Keep stirring until the dough is smooth and thoroughly blended. Add the vanilla. Cover the dough and let it stand for 15 to 20 minutes.
Preheat oven to 400 degrees F.
Drop dough by heaping tablespoonfuls on a buttered cookie sheet, leaving 2 inches between the Sfinge. Bake for 20 to 25 minutes, until they are golden brown. Remove them from the oven and cool. So the cream puffs will be crisp, fill just before serving if possible.
For the filling: Mix the ricotta, confectioners' sugar, vanilla, cinnamon, chocolate, pistachios, and peel, if using it. Cut each cream puff horizontally partway through the middle and fill with the mixture.
Just before serving sprinkle with confectioners' sugar. Keep refrigerated, if not serving immediately.
Carol T.
Mix together and let stand a bit:
1 cup buttermilk
2 eggs
½ teaspoon salt
½ teaspoon baking soda
1 teaspoon baking powder
Add:
2 Tablespoons oil
1 cup whole wheat flour
¼ cup bran
¼ cup wheat germ
One batch serves a family of three.
I like to serve it with pearsauce or applesauce.
The buttermilk can be instant.
for all Thy benefits;
Who lives and reigns,
world without end.
May the souls of the faithful departed,
through the Mercy of God,
rest in peace.
Amen
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