Cooking with Catholic Mom

Catholic Mom Recipe Exchange

 

 

 

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bulletZucchini Recipes

 

Lori's Zucchini Recipes - several great ones!!!!
Tuna Pasta Salad
submitted by Tina


Big bunch of cooked pasta
Jar of Mayonnaise
Couple of sprinkles of Dill Weed
An Irish helping of Salt
Two Cans of Tuna
One jar of olives, minus amount eaten by greedy son.
Mix ingredients, eat.

The slightly more exacting
Potato Salad:
1 1/2 lb. Red skin potatoes
1/2 lb. bacon, diced
1 leek chopped
2 tbsp dried dill weed
3/8 c. cider vinegar
3 tbsp brown sugar
2 tbsp Dijon mustard
1/2 tsp pepper
1tsp salt
4 tbsp olive oil

cook bacon. cook leek in bacon fat. Pour bacon fat with bacon and leek over potatoes, toss. Mix everything else together and then mix it with the potato/bacon/leek mixture. Eat it.


Vindaloo Chicken & Rice
submitted by Lori

4 TBSP Vindaloo spice (we found this to be too spicy for us, so I cut it down to about 3 tsp)
4 cubed red potatoes
1.5 lbs cubed chicken (you can use beef or pork as well)
1 large onion, minced
1 C. water
6 TBSP vinegar
1 tsp. salt
Hot cooked rice

Brown cubed potatoes in 2 TBSP oil. Remove & drain on paper towel. Add onion & meat to pan & brown. Add Vindaloo, water, vinegar & salt. Add potatoes back to the pan. Simmer for 30 minutes. Serve over rice. Serves 4.

This is very yummy & has a middle eastern flavor. Vindaloo is a little hard to find. I get mine at Penzy's in St. Paul. They have some stores in the midwest & also a website. It's http://www.penzeys.com/cgi-local/SoftCart.exe/scstore/shophome.html?E+scstore
"English Sally Lunn" Bread
submitted by Anne Marie


I've seen some really great recipes posted lately, and I thought I'd add this recipe for homemade bread. My Polish grandmother from Western PA used to always make it, my mom makes it, and now I have my kids to help me stir all the flour in!

It's very easy, so even a beginning bread maker can pull this off ...and people will say, "you make your own bread?" And you can just smile your best Martha Stewart smile and say "of course!" :0)


2 pkg. dry yeast
1/2 c. very warm water
1 1/2 c. lukewarm milk, scalded, then cooled. (low-fat milk is okay, non-fat not so good.)
2 tbl. sugar
1 1/2 tsp. salt
2 eggs
1/4 c. margarine (don't use non-fat)
5 1/2 c. flour (you can use regular flour, but I use the brand that says something like "best for breads")

While scalded milk is cooling, stir margarine into milk to help cool. Beat eggs in cup and add to cooled milk along with sugar. Dissolve yeast in very warm water. Add entire milk, margarine, egg & sugar mixture to yeast and water. Measure flour a cup or so at a time into milk mixture, remembering to include the salt. Stir till smooth. (The consistency should not be too sticky and not too dry - you have to find a middle ground.)

Cover the bowl and let rise for 1 hour. Beat down, divide, and place into 2 greased loaf pans. Cover again and allow to rise within 1" of pan top (about another 45 minutes.) Bake for 45-50 minutes in preheated 350 degree oven. (Top will be a dark golden brown.)

When the bread is finished and cooling, my grandmother would always rub a little margarine on the top of the crust - so I do that, although it's not a "must".

Multi-Grain Bread
submitted by Lori


1.5 C. Water
2.5 C. White Bread Flour
1/2 C. Wheat Bread Flour
2 TBSP Dry Milk
2 tsp Salt
2 TBSP Butter
1/2 C. 7 Grain Rolled Cereal (found at most natural food stores)
4 TBSP Wheat Germ
2 TBSP Oat Bran
2 TBSP Cracked Wheat
3 TBSP Honey
2 tsp Fast Rise Yeast
-OR-
3 tsp Active Dry Yeast

Follow your bread machine's operating instructions for normal bread setting, or you can knead by hand & bake in regular oven. Makes a 2 pound loaf.
Ultimate Bullseye Bacon Cheeseburgers
Submitted by Lori


2 pounds ground beef or turkey
3/4 C. BBQ sauce, divided
8 slices cooked bacon, cut up
4 thin slices American or cheddar cheese
4 Kaiser or hamburger rolls, split

Mix meat & 1/2 C. of the BBQ sauce. Shape into 8 thin patties. Top 4 of the patties each with 2 bacon slices, 1 TBSP BBQ sauce & a slice of cheese. Top each with second patty. Press edges of patties together; seal with fork. Grill patties over medium coals 7 to 9 minutes on each side or until cooked through. Fill rolls with patties & top with lettuce, tomatoes, onions, and other condiments as desired. Makes 4 sandwiches.

Garden Stuffed Baked Potatoes
Submitted by Lori


4 russet potatoes
2 TBSP butter
1 small onion, chopped
1 (10 oz.) pkg. frozen chopped broccoli, thawed & drained
1/2 C. ranch salad dressing
1 TBSP vegetable oil
2 tsp. dried parsley, optional

Preheat oven to 425*F. Microwave pierced potatoes on high for 12 minutes; bake for 15 minutes. Slice off potato tops. Scoop out pulp, keeping skins intact. Mash pulp in a medium bowl. Heat a small skillet over medium heat; add butter. Add onion & saute until tender, about 5 minutes. Add onion, broccoli & salad dressing to potato pulp; mix well. Brush outside of potato skin shells with oil. Spoon potato mixture into shells, dividing evenly. Place on a baking sheet. Bake potatoes until heated through, about 15 minutes. Sprinkle with parsley, salt & pepper to taste. Serves 4.

Variation: Add 1 C. cheddar cheese to the potato pulp mixture or top the stuffed potatoes with cheese before baking.
Chocolate Chip Scones
submitted by SJ

(Pre-heat Oven to 425F)

* 2 cups self-rising flour
3 Tbls sugar
1/2 c shortening
1/2 c milk
1 lg egg
1 tsp vanilla ext
1/2 c semi-sweet choc chips

In large bowl combine flour and sugar. Using a pastry blender, cut in shortening until mixture resembles coarse crumbs. In a small bowl, combine milk, egg and vanilla. Add to crumb mixture. Add chocolate chips, blending with fork til mixture clings together and forms soft dough. Turn dough out onto a lightly floured surface and knead gently 5 or 6 times. With a lightly floured rolling pin, ( I just use my hands) roll the dough into about a 7" round. Cut into 8 wedges and place scones 1 inch apart on a greased baking sheet and pierce tops with fork.  Bake approx. 12-15 minutes or until lightly browned. Serve warm for best flavor. Great with coffee or hot tea! Enjoy!

*Add 2 tsp. baking powder + 1/2 tsp salt if using regular flour.
Unleavened Bread
submitted by Barb

1 cup whole wheat flour
3/4 cup white flour
1/2 teaspoon baking soda
1-1/2 Tablespoon oil
3/4 cup water
2-1/2 Tablespoon honey.

Mix flours, baking soda and oil. Add water and honey. Mixture will be gooey. Put into two 9" pie pans or one large cookie sheet. Bake at 350 degrees until toothpick comes out dry (start checking at 12 minutes).

Pizza Ring
submitted by Lori


2 tubes of Pillsbury reduced fat crescent rolls
1 pound lean ground beef
1 jar of Pizza Quick sauce
2 C. shredded mozzarella cheese

Preheat oven to 350*. Brown hamburger (you may add onion).
When browned, mix with Pizza Quick sauce & mozzarella. Arrange crescent rolls on baking stone (or large greased cookie sheet or pizza pan) in a circle, over-lapping the bottoms. Place hamburger mixture in a ring near the bottom of the crescent rolls. Bring the points of the rolls over the hamburger mixture, making a large ring. Bake about 15-20 minutes. Serves 4-6.

I've added other things to the hamburger mixture, like onions, bell peppers, mushrooms, olives, canned tomatoes, etc... Good way to sneak in a few veggies! Enjoy! God bless
Sticky Chicken
submitted by Teresa

2 tsp salt
1 tsp paprika
3/4 tsp cayenne pepper
1/2 tsp onion powder
1/2 tsp thyme
1/4 tsp white pepper
1/4 tsp garlic powder
1/4 tsp black pepper
1 three pound chicken
1 cup cooked onions
In small bowl, combine thoroughly salt, paprika, cayenne pepper, onion powder thyme white pepper, garlic powder and black pepper. Rub mixture into chicken inside and out, making sure it is deep down into skin. Place in sealable plastic bag. Seal and refrigerate overnight. When ready to roast chicken, stuff cavity with onions. Roast uncovered at 250 for 5 hours, basting occasionally with pan juices, until chicken is golden brown. Easy and delicious, not spicy!

St. Joseph's Soup
From Twelve Months of Monastery Soups Cookbook
submitted by Elaine

2 C chickpeas
10 C water
2 C canned tomatoes
1 large onion, chopped
1 stalk celery, minced
2 carrots, sliced
4 cloves garlic, minced
1 red pepper, diced
4 TBS olive oil
1 bullion cube
1 bay leaf
salt and pepper to taste

Soak chickpeas over night and boil them in plenty of water (or use canned ones). Add all the remaining ingredients and cook slowly over medium heat for about 1 hour, until the vegetables are tender.

Add the salt and pepper and simmer, covered for about 15 minutes. Remove the bay leaf before serving and serve hot.

Broccoli Easter Casserole
submitted by Lori


2 pkgs frozen chopped broccoli (thawed)
1 can cream of mushroom soup
2 oz. sharp cheddar cheese
1/4 C. milk
1/4 C. mayo
3/8 C. bread crumbs
1 1/2 TBSP butter, melted

Put broccoli in an 8x8 pan. Mix the rest of the ingredients except bread crumbs & butter. Pour over top of broccoli. Mix bread crumbs & butter - sprinkle on top. Bake at 350* for 45 minutes.
Broccoli with Honey-Mustard Vinaigrette
submitted by Lori


1 head of broccoli (about 1 lb.) cut into florets, 4-5 cups
4 oz radishes (about 4 large), thinly sliced (about 1/2 cup)
1 TBSP cider vinegar
2 tsp. sour cream
1 tsp. honey
1 tsp. Dijon mustard
1/4 tsp. salt
1/4 tsp. pepper
2 TBSP oil, preferably olive

Bring a large pot of salted water to a boil. Add broccoli & cook until tender, about 2 minutes. Drain well. In serving bowl, combine broccoli & radishes (radishes can be omitted). In small bowl, combine vinegar, sour cream, honey, mustard, salt & pepper. In thin steady stream, wisk in oil until slightly thickened. Pour over broccoli & toss to coat.
Golden Parmesan Potatoes
submitted by Lori


6 potatoes (I used 5 larger baking potatoes), cut into chunks
1/2 C. flour
1/2 C. Parmesan cheese
1 tsp. salt
1/8 tsp. pepper
1/3 C. butter

Combine flour, parmesan cheese, salt & pepper in a paper bag. Moisten potatoes in water & put in the bag - shake to coat. Melt butter in a 9x13 pan (or broiler pan). Bake at 375* for one hour, turning once.


Pea and Cashew Salad
submitted by Tina

10oz frozen peas thawed (or canned if desired)
1c. each cauliflower and celery
1/4 c. onion
1/2c. ranch dressing (I use lite)
1/4c. sour cream (I use lite)
1/2 t. dill weed
1/2 t. garlic powder
salt to taste

1/3c. chopped cashews

cut and mix veggies-in another bowl mix dressing sour cr. and spices-pour dressing mix over veggies-chill at least 1 hour before serving-when ready to serve.  Sprinkle with chopped nuts (serves 8)

BBQ Chicken in the Crockpot
submitted by Michelle
1 1/2 lbs. chicken (breasts or whatever pieces you like)
3/4 cup ketchup
1 tsp liquid smoke
1 tsp soy sauce
1 tbsp margarine
2 tbsp brown sugar
1 tsp mustard
1 onion, chopped
 
Combine all ingredients in the crockpot. Cover and cook on low for 6 to 7 hours. Serve with rice.
 
Potato-Bacon Frittata
submitted by Lori


1 pkg. (8 oz) bacon, chopped
1 green pepper, chopped (1 C.)
1 1/4 C. Water
1 1/4 C. half & half
1/8 tsp. thyme
1 TBSP all purpose flour
Pinch of cayenne pepper
1 box (5.25 oz) au gratin potatoes
5 eggs
3 scallions, trimmed & chopped
1 can (14.5 oz) chopped tomatoes, drained
1/2 C. shredded cheddar cheese

1. Heat oven to 375*. Grease fluted quiche pan or 2 qt. casserole. Cook bacon in medium size skillet over medium heat until crisp, about 5 minutes. Add green pepper; cook 2 minutes. With slotted spoon, transfer bacon & green pepper to paper toweling.

2. Bring water, half & half, thyme, flour, cayenne pepper and seasoning from packaged potatoes to a boil in saucepan.
Lightly beat eggs in large bowl. Gradually wisk liquid from saucepan into eggs. Stir in potatoes, scallions, tomatoes and cheese. Pour into greased pan.

3. Bake, covered, in 375* oven 15 minutes. Uncover; bake 15 minutes or until center is set and edges begin to brown.
Let stand 10 minutes.

Makes 8 servings.
98 cents per serving
Per serving: 257 calories
15 g. fat (8 g saturated)
12 g. protein
21 g. carbohydrate
2 g. fiber
698 mg. sodium
162 mg. cholesterol

Fried Pasta Skewers with Marinara Dip
submitted by Colleen


(The recipe is a little inexact because I've never measured how much I use. Forgive the non-culinary language.)
1.Boil a whole bunch of pasta, any kind that is big and can be put on a skewer- I use big rigatoni.
2.Put ten pieces (or however many fit, with a little space left over to hold the skewer) of boiled pasta on each skewer or kabob.
3.Dip each side of skewer into a shallow dish of beaten egg, enough to coat the pasta.
4.Dip coated pasta skewers into bread crumbs seasoned with your favorite herbs (I use basil and oregano).
5.Repeat steps 3 and 4 if you like a thick breading.
6.Heat vegetable oil in a pan, make oil deep enough to cover pasta.
7.Fry each side of pasta skewers until golden brown. Keep end of skewers out of oil for turning. This should take about one minute per side. Pasta should still be chewy, but crisp on outside.
8. Make some marinara sauce (Let me know if you want my recipe) and use it as dip.
Cuban Bread
submitted by Manita


5-6 cups all purpose flour
2 TB dry yeast (I just use one pkg)
2 TB sugar
2 cups hot water
2 tsp salt
1TB sesame or poppy seeds

4 cups flour, yeast, sugar, salt, pour hot water in. Beat 100 strokes, or 3 minutes with mixer. Stir in the remaining flour until dough is no longer sticky. (when forms ball spin 20 times, if using mixer) Knead 8 minutes . Place in greased bowl, and cover with damp towel. Let rise for 15min to 30 minutes. Punch down, and divide into two pieces (if you want 2 small breads) Shape into 2 loaves, and place on baking sheet. (I usually shape it round) Then cut an x 1/2 deep. Brush on water, and sprinkle seeds. (only if you want) Place in middle shelf, on cold oven. Place a cake pan of hot water on the lowest shelf .( It makes a crunchy crust, you could probably not put the pan of water under it and it would turn out softer on the outside)
Heat oven to 400.

Bake 40-50 minutes, until deep golden brown.
Best served warm, with butter.
Heart Healthy Easy Chicken Stew
submitted by Lori

I just wanted to share this yummy and very healthy stew recipe with you all. It's low in fat and is chock full of vitamins & minerals. Plus, the taste is great (my 3-year-old loves it)! For Lent, you can omit the chicken. Enjoy!


3 TBSP vegetable oil
1 pkg. chicken breasts, cut up
2 medium onions, diced
2 green peppers, cut in 3/4" pieces
1 - 10 oz can navy beans (optional)
3 garlic cloves, minced
2 - 14 1/2 oz. cans Italian style stewed tomatoes
2 - 11 oz cans whole kernel corn with juices
1 1/2 tsp. thyme
salt & pepper

In large skillet, heat oil over high heat. Salt & pepper chicken to taste (I've also used Mrs. Dash & the flavor is great). Saute chicken until golden brown, about 15 min. Transfer chicken to plate. Leave 2 TBSP oil in skillet, pouring out the rest. Saute onion, bell pepper & garlic 5 min. Transfer chicken back to skillet. Stir in tomatoes, corn, beans & thyme. Bring to simmer. Reduce heat to med. & cover. Continue to simmer 30 min. Serves 4.

Per serving:
457 calories
35 grams protein
13.8 grams fat
10.6 grams fiber
102 mg cholesterol
36.4 grams carbohydrates

I've also tried other veggies in this, like green beans & broccoli.

Rye Bread
submitted by Sassy


Scald 1 c. milk in a sauce pan. Add 1 T. butter and then 3T. honey, 2 t. salt, and 1 T. sugar. In your bread bowl, dissolve 1 T. yeast in 3/4 c. warm water. Add the milk mixture. Then add 2 1/2 c rye flour. (If you want to add caraway seeds, now's the time.) Mix well. Add enough white flour to make a soft but kneadable dough. Knead until done. Let rise, covered, in greased bowl until doubled in bulk. (Takes longer than others to rise.) Punch down. Cut the dough in half. Mold each half into a ball. Grease a cookie sheet and sprinkle it with cornmeal. Flatten the top of your ball a little and put the round loaves on the baking sheets (if you prefer an oval shape, make that). Brush the loaves with 1 egg white beaten with 2 T. water. Let the loaves rise; then bake at 400 for 25 minutes.

Punching down..
It's time to punch when you observe that your dough is up as far as you are going to let it get--preferably not so far that it is sagging by itself. To test its readiness, poke it gently with 2 fingers. If the indentation springs back a little or fills back in within a few minutes, it can rise some more. But if the hole stays put, it is finished rising and ready to punch down.

Ways to Raise Bread in a Chilly Kitchen

1. Set it in a gas oven whose pilot light keeps it warm inside.

2. Put it in a covered crock that has a light bulb hanging inside.

3. Set the rising bowl in an off oven but with a large pan of hot water beneath it that you change as needed.

Shrimp Scampi
submitted by Sassy
Two recipes, one quick, one more complicated

The quick one

1-2 large cloves garlic, crushed
6 tablespoons melted butter

Pour garlic into melted butter and let sit for 30 mins.

2 pounds jumbo raw shrimp, peeled
salt and freshly ground pepper to taste
generous pinch cayenne pepper
1/4 cup chopped fresh parsley
3 tablespoons snipped chives

While garlic is flavoring the butter, arrange the shrimp in a large shallow baking dish.  Sprinkle the shrimp with the herbs and seasonings. Pour the garlic butter over the prawns. Place under a hot broiler, 4 inches from the heat source, for 2-3 minutes per side. Serve immediately.

Makes 8 appetizer portions or 4 main-course portions


The Longer one

1/2 # butter, melted
1 lemon, sliced
1 tsp Dijon mustard
Chopped parsley
1 tsp worcestershire sauce
4 cloves garlic, pressed
1/2 tsp. chili powder
2 tablespoons white wine
salt, pepper, paprika to taste
2 pounds cooked shrimp with tail shell left on

Combine butter, lemon, mustard, parsley, wocestershire, salt, garlic, pepper, chili powder, paprika and wine.  Place shrimp on jelly roll pan. Pour sauce over shrimp and let stand at least 24 hrs in refrigerator. When ready to serve, bake at 350 for 20 minutes, basting often. Place under broiler for a minute or two until tails turn brown.

Bulgur Pilaf
submitted by Sassy

2 Tbsp butter
1 C uncooked Hodgson Mill Bulgur Wheat with soy grits
1 Tbsp onion, finely chopped
2 cups chicken broth or boullion
1/2 tsp salt
few grains of pepper

Melt butter in skillet, add Bulgur Wheat and onion. Sitr and cook until golden. Add broth and seasonings. Cover, bring to boil, reduce heat, simmer 15 mins. Serve with chicken, lamb, pork or other meat. Yield 4 servings.

Spicy Cheddar Cheese Grits
submitted by Nancy

This is what I am bringing to my mom's Christmas brunch. I have made it before: (I reduced the recipe in half to serve 6 because the original one served 12.)

3/4 cups grits, 3 cups water, 1 cup (8 oz) heavy whipping cream, 1 and 1/2 tsp salt, 1/2 pound Cheddar cheese, grated, 2 Tablespoons Tabasco sauce, 1/2 stick butter (divided in half). Bring water, cream, 1/4 stick of butter, and salt to a boil. Slowly whisk in grits. Simmer for 20 minutes, stirring frequently. Add cheese, the rest of the butter, and Tabasco. Serves 6. From Food Focus Recipe booklet of The Advocate, and taken originally from The Vinings Inn, Atlanta, GA
(Leave out Tabasco if for little children)

Mom's Nut Roll Recipe
submitted by Fran

5 1/2 cups sifted flour
1 tsp. salt
2 Tbl sugar
1 cup butter or margarine
Mix like pie dough add 4 egg yolks, in a small pan warm 1 1/4 cups milk,1/4 cup water and 1 package dry yeast. Slowly add this to your flour mixture. roll in ball and refrigerate overnight. Roll out in circle and cut in six pie shapes. spread on nut or poppy seed filling. roll in shape of crescents and bake on lightly greased cookie sheet on 350 degrees for 25 minutes.

Nut filling:  ground nuts, sugar, left over egg whites and a pinch of vanilla or maple flavoring.
Poppy seed filling:  I buy at the deli already made but you can buy the canned but it is not as good. (My mother would have a fit if I used canned filling) This is kind of hard to learn how to make but if you know how to make cinnamon rolls from scratch you shouldn't have any trouble because it's kind of the same principle. Also since this recipe is passed down from generation to generation you can use sugar and flavorings to your own taste.

All Seasons Nut Breads
submitted by Beth

3 cups flour (all-purpose)
2 tsp. soda
l tsp. salt
l/2 tsp. baking powder
1l/2 tsp. cinnamon
3/4 chopped walnuts or pecans
3 eggs
2 cups sugar
3/4 cup vegetable oil
2 tsp. vanilla
1(8 oz.) can crushed pineapple
2 cups prepared fruit, or vegetables

Combine flour, soda, salt, baking powder cinnamon and nuts and set aside. Beat eggs lightly in a large mixing bowl, add sugar, oil and vanilla and beat until creamy. Drain pineapple, reserving juice called for in instructions for specific fruit or vegetable. Stir in pineapple and prepared fruit or vegetable. Add dry ingredients, stirring only till dry ingredients are moistened. Spoon batter into 2 well-greased and floured 5x9x3 inch pans. Bake at 350 degrees for l hour or until wooden toothpick comes out clean. Cool l0 minutes before removing from pan. Turn out on rack and cool completely. Variations-Apple bread: Peel core and shred 2 medium apples (2 cups). Zucchini bread: wash and shred 2 zucchini to make 2 cups.

I make these up a head, wrap in saran wrap, then foil. Tie on a bow and keep in the freezer for a handy gift for a neighbor or friend or nice to bring over to someone's house.

Tortilla Pinwheels
submitted by Beth


8 oz. sour cream
l pkg. cream cheese
l can diced green chiles, drained
l can black olives, chopped, drained
l c. grated cheddar cheese1/2 c. green onion, chopped
garlic powder to taste
seasoned salt to taste
5 flour tortillas

Mix all of the filling ingredients together thoroughly. Divide the filling and spread evenly over the tortillas, roll up the tortillas, cover tightly with plastic wrap, twisting ends. Refrigerate for several hours. Unwrap and cut into slices 1/2 to 3/4 inches thick. ( An electric knife works well.) Eat the ends. Lay the remaining pinwheels flat on a glass serving platter. Garnish with parsley if you wish. Leave a place in the middle of the plate for a small bowl of salsa if desired.

Veggie Appetillas
submitted by Lori

1 package burrito size tortillas
2 - 8oz pkgs cream cheese, softened
1/2 C. chopped green onion
1/4 C. chopped green olives
1/2 C. finely chopped red bell pepper
1/2 C. finely chopped green bell pepper
Salsa

Remove tortillas from refrigerator & let stand at room temperature at least 15 minutes. Spread a thin layer of cream cheese on tortillas. Sprinkle approximately 1 TBSP of each chopped veggie on each tortilla. Tightly roll up tortillas & wrap individually in plastic wrap. Refrigerate at least 3 hours or overnight. To serve, cut into 3/4" diagonal slices. Serve with salsa for dipping. Makes 48-50 slices.

Cranberry Cream Cheese Mold
submitted by Lori


1 1/2 C. boiling water
1 8oz (or 2 4oz) pkg. cranberry flavored gelatin (or any red flavor)
1 1/2 C. cold water
1/2 tsp. ground cinnamon
1 medium apple, chopped
1 C. whole berry cranberry sauce
1 8oz pkg. cream cheese, softened

Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in cold water & cinnamon. Pour 2 cups of the gelatin into medium bowl. Refrigerate about 1 1/2 hours or until thickened. Reserve remaining 1 C. gelatin at room temp. Stir apple & cranberry sauce into thickened gelatin. Spoon into 6 cup mold. Refrigerate about 30 minutes or until set but not firm. Stir reserved 1 C. gelatin gradually into cream cheese in small bowl with wire wisk. Pour over gelatin layer in mold. Refrigerate 4 hours or until firm. Unmold by dipping bottom of mold in hot water for just a few seconds (too long will make it watery). Makes 12 1/2 C. servings.


Old-Fashioned Pound Cake with Raspberry Sauce
Submitted by Sassy


10 inch tube pan...Preheated oven-325 degrees
Baking time 1 1/4-1 1/2 hrs

4 cups flour 
2 cups sugar
1/2 tsp salt
10 eggs
2 cups butter 1 tsp almond extract
1 tsp vanilla extract


Put raspberries (4 cups) frozen or fresh in bowl pour 1 cup sugar over berries and set bowl aside.

Sift flour and salt together into a bowl. Set aside.

Place butter and sugar in mixing bowl. Cream until light and fluffy. Add whole eggs, one at a time (don't cheat). Beat thoroughly between each addition of the eggs. If an electric mixer is used, do not stop mixer while adding eggs. Add half of the flour/salt mixture. Beat about 1 minute. Add remaining flour/salt mixture and the flavorings. Beat about 1 minute. Use rubber spatula to collect all flour from sides of mixing bowl and mix thoroughly. Pour into a well greased and floured tube cake pan. Bake. Cake is done when toothpick inserted in middle comes out clean. Remove from pan immediately after removing from oven. Cool on a cake rack.

While cake is baking mash berries/sugar mixture by placing in blender. If you want chunks of berries do the mashing by hand. Place in refrigerator till used.

When time to serve slice cake like you would a loaf of bread (1" thickness), drizzle raspberry sauce over and add ice cream or a dollop of whipped cream. If you want a little more Christmas color add a fresh mint leaf to each plate before serving.

Serves 10 (or more if sliced thinner)

If you don't need this large of a cake bake it in 2.. 5" loaf pans and freeze the extra loaf and half of the berry sauce for later. Make sure cake is thoroughly cooled before you wrap and freeze it or it will get sticky when thawed. To thaw remove all wrapping and place on cake rack. Warm it in microwave before serving.

 Catholic Traditions in Cooking

Author Ann Ball has an excellent web site featuring recipes from her book Catholic Traditions in Cooking .  For sample recipes from Ann's book click here - the site also includes a great kids page!
 

 

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