|
Cooking with Catholic Mom |
|
|
Enjoy these additional Cooking with CatholicMom.com Articles: |
|
|
| 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 |
| 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 |
| 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) |
|
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! |
| 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 |
| Bulgur Pilaf submitted by Sassy 2 Tbsp butter |
| 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 |
| Mom's
Nut Roll Recipe submitted by Fran 5 1/2 cups sifted flour |
| All Seasons Nut
Breads submitted by Beth 3 cups flour (all-purpose) |
| 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 1 package burrito size tortillas |
| Cranberry Cream Cheese
Mold submitted by Lori
|
Old-Fashioned Pound Cake with Raspberry Sauce Submitted by Sassy
|
|
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!
|
