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Page 1

Best Dishes

Compiled by

Epiphany Council of Catholic Women

Epiphany Catholic Church 1905 S.W. Epiphany Ct. Lake City, FL 32025 (386) 752-4470

Pastoral Staff Fr. Michael Pendergraft, Pastor Fr. Tom Velliyedathupathalil Parochial Vicar 2005 Cookbook


The Epiphany Council of Catholic Women wishes to express our thanks to all those individuals who donated recipes, helped with the compiling and the selling or in any other way contributed to the publication of this wonderful cookbook. Without their help, this book would not have been possible. The Cookbook Committee


Epiphany Council of Catholic Women

Officers of E.C.C.W. President: Elaine Munn Vice President: C. Larramore Secretary: Elaine Swisher Treasurer: A. Prebys Cookbook Committee Elaine Munn C.C. Larramore Elaine Swisher Aleyne Prebys Sue Gerus Joyce Heeke Sharon Gregg Diane Lyon 2005 Cookbook


Index Appetizers ............................................................7 Soups & Salads ................................................17 Main Dishes......................................................31 Vegetables ..........................................................45 International ....................................................57 Desserts ..............................................................77 Misc.....................................................................103 Advertisements ..............................................112

Appetizers Bless us, O Lord and these Thy gifts, which we are about to receive, from Thy bounty, through Christ our Lord. Amen

2005 Cookbook


SALMON MOUSSE 1⁄2 cup cold water 2 envelopes unflavored gelatin 1 cup boiling water 1 cup mayonnaise 2 tablespoons lemon juice 2 tablespoons finely chopped onion 1 teaspoon Tabasco sauce 1⁄2 teaspoon paprika 1 teaspoon salt 2 teaspoons capers, rinsed and chopped, optional 2 (15-1/2 oz) cans salmon, drained or 1-1/2 lbs. poached fresh salmon 1⁄2 pint whipping cream Garnishes such as cucumber slices, pimento, celery slices, ripe olives & lemon wedges Cucumber sauce, see below Oil a 6-cup mold; set aside. Place cold water in a large bowl. Sprinkle gelatin over water And let stand 5 minutes to soften. Pour boiling water over; stir until gelatin is dissolved. Stir in mayonnaise, lemon juice, onion, Tabasco sauce, paprika, salt and capers. Remove skin and bones from salmon;discard. Place salmon meat in a small bowl. Flake well or chop fine. Stir salmon into gelatin mixture. Whip cream until soft peaks form; fold into Salmon mixture. Pour into prepared mold. Cover with plastic wrap and refrigerate until Set or up to 2 days. Maybe frozen up to 2 weeks. To unmold mousse, run the tip of a table knife around the edges, dip bottom of mold in Warm water and invert onto platter. Garnish with cucumber slices, pimiento, celery slices, ripe olives and lemon wedges. Serve with cucumber sauce. Makes 8-10 servings. -Submitted by Elaine Munn CUCUMBER SAUCE 1 very large or 2 medium cucumbers 1 cup dairy sour cream 1⁄2 teaspoon salt 1 tablespoon sweet pickle relish 1 tablespoon plus 1 teaspoon white vinegar 1 teaspoon sugar if desired. Peel cucumbers, discard seeds. Shred cucumber using hand grator or shredder blade of food processor. Place shredded cucumbers in a strainer and let stand 30 minutes. Squeeze out all excess juice. Place cucumber in a small bowl. Stir in remaining ingredients until blended. May be refrigerated up to days. -Submitted by Elaine Munn SWEET AND SOUR MEATBALLS 2 lbs. lean ground beef Bread crumbs

1 egg Woody’s Sweet and Sour Sauce, 2 jars

Mix meat, egg and crumbs enough to hold meatballs together. Make into very small balls, place on cookie sheet and bake in oven at 350 degrees until browned. Place meatballs in saucepan with the sauce and simmer on low for about 30 minutes. Put in chafing dish and serve with toothpicks. Great for parties. -Submitted by Elaine Munn

2005 Cookbook


HUMMUS DIP 1 large can Chickpeas (garbanzo beans) 1/3 cup sesame oil or olive oil 4 cloves garlic, crushed 1⁄2 teaspoon paprika

1 cup sesame seeds 1⁄4 cup lemon juice 1 teaspoon salt 1⁄4 teaspoon cayenne pepper

Puree sesame seeds and oil in blender. Puree garbanzo beans – a few at a time. Add remaining ingredients. Serve with pita bread or crackers. Makes a good healthy dip. Only 35 calories per tablespoon -Submitted by Marguerite Corrao FAMOUS CHEESE RING 1 lb. sharp cheese, grated 2/4 cup mayonnaise 1 clove minced garlic 1 cup strawberry preserves

1 cup chopped pecans 1 medium onion, grated 1⁄2 teaspoon Tabasco sauce

Combine all ingredients except preserves and mix well, chill. Put into a ring mold. Place preserves in small bowl in the center of ring. Serve with crackers. An interesting combination of flavors. -Submitted by Joyce Heeke MUNCHIES 1 ( 12 oz.) package small oyster crackers 1 teaspoon dill seed 1 teaspoon garlic salt

1 cup oil 1⁄2 teaspoon lemon pepper 1 package Hidden Valley Ranch dressing (dry mix)

Combine ingredients and toss with crackers. Bake 250 degrees for 20 minutes. Stirring at 10 minutes. -Submitted by Joyce Heeke SHRIMP ROUNDS 1 cup cooked fresh shrimp 1 teaspoon lemon juice 2 Tablespoons mayonnaise Whole wheat bread, thinly sliced

2 minced shelled boiled eggs 1 Tablespoon minced onion White bread, thinly sliced Butter or mayonnaise.

Clean shrimp: then flake. Add next 4 ingredients; blend. Cut 36 white bread rounds, 1-3/4 inches in diameter. Cut same number from whole wheat bread. Spread white rounds with butter or mayonnaise. Spread whole wheat bread with shrimp mixture. Put together in pairs, one white and one whole wheat. -Submitted by Merle McGuire


Epiphany Council of Catholic Women

CHRISTMAS CHEESE BALL 2 Tablespoons onion 2 Tablespoons Accent seasoning 2 packages chopped beef

2 Tablespoons Worcestershire sauce 2 ( 8 oz.) packages cream cheese

Set aside 1 package of chopped beef. Cream together remaining ingredients. Shape into a ball. Cover the cheese ball with the remaining chopped beef. Serve with carrot sticks, celery and crackers. -Submitted by Pat Pepper ST JAMES CRAB DIP 2 (8 oz) pkgs cream cheese, softened 1â „2 cup chili sauce

1 (6 oz.) pkg frozen snow crabmeat, thawed 1 teaspoon Worcestershire sauce

In small bowl, combine all ingredients. Chill. Serve with crackers. -Submitted byLynn Longo WARM CRAB AND VEGETABLE DIP 1 Envelope Lipton Vegetable Soup mix 1 (16 oz.) container sour cream 1 (6 1/2 oz.) can crabmeat or 1 cup fresh or frozen crabmeat, thawed 1 (3 oz.) pkg cream cheese, softened 1 tsp lemon juice Preheat oven to 325 degrees In a 1 quart casserole, thoroughly combine all ingredients. Bake uncovered 30 minutes or until heated through. Serve with your favorite dippers. Makes: 3 cups dip. -Submitted by Patti Pepper Stapleton HORSERADISH CHEESE BALL 2 ( 8 oz.) cream cheese 3 tablespoons horseradish Dried parsley flakes

1 jar dried beef 1â „2 teaspoon celery salt

Put beef in a food processor and pulse until finely chopped. In a large bowl mix cream cheese, beef, horseradish and celery salt. Shape into a ball and chill until firm. Roll in parsley flakes, wrap in saran wrap and refrigerate until ready to serve. -Submitted by Mo Becnel

2005 Cookbook


SPINACH BALLS 2 boxes of frozen chopped spinach 2 onions, chopped 1⁄2 cup melted butter 1 tablespoon garlic salt 1⁄2 teaspoon thyme

2 cups of Herb bread dressing mix 5 eggs, beaten 1⁄2 cup Parmesan cheese 1⁄2 teaspoon pepper

Cook spinach and squeeze dry. Mix all ingredients together and refrigerate for 1 hour. Shape into balls. Bake at 350 degrees for 15 to 20 minutes. -Submitted by Diane Lyon ARTICHOKE HAM BITES 1 (8 1/2 oz.) can of artichoke hearts, drained 1⁄2 cup Italian salad dressing 6 oz. ham – sliced Drain artichoke hearts well. Cut each in half lengthwise. Marinate in dressing for at least 4 hours or overnight. Cut ham slices into 1 1⁄2 by 3 inch strips. Wrap 1 strip around each artichoke heart piece. Spear with wooden toothpick to secure ham. Bake at 425 degrees for 10 minutes. Sprinkle with paprika. Serve hot. -Submitted by Elaine Swisher CRANBERRY DELIGHT SPREAD 1 (8 oz.) package cream cheese 1/8 tsp cinnamon Zest of one orange 1⁄4 cup finely chopped cranberries

2 tbsps frozen orange juice - thawed 1 tbsp sugar 1⁄4 cup finely chopped pecans

Combine cream cheese, orange juice, cinnamon and sugar on medium speed until smooth. Fold in orange zest, pecans and cranberries. Makes 1 1⁄2 cups of spread. Serve with crackers of your choice. -Submitted by Lynn Longo BLUE CHEESE CRISPS 1⁄2 cup butter or margarine, softened 1 (4 oz.) package crumbled blue cheese, softened 1⁄2 cup finely chopped pecans or walnuts 1 French baguette, sliced Stir together butter and cheese until blended; stir in nuts. Set mixture aside. Place baguette slices in a single layer on baking sheet. Bake at 350 degrees for 3 to 5 minutes. Turn slices, and spread with blue cheese mixture. Bake 5 more minutes. Serve immediately. I will sometimes sprinkle with a little paprika. Yield: 30 appetizers -Submitted by Elaine Swisher


Epiphany Council of Catholic Women

SEVEN LAYER DIP 1. 2. 3. 4. 5. 6.

Refried beans straight from can (regular or spicy depending on taste) Chopped green onions in thin layer Salsa usually medium hot (also depending on taste) Chopped fresh tomatoes and chopped or sliced black olives Sour cream thin layer Guacamole If you can’t find (avoid avocado dip unless known to you: some have funny taste and are mostly sour cream), use mashed ripe avocadoes, a splash of lemon juice and a small spoon of sour cream for consistency. There is no need to spice it as the salsa in the dip takes care of it. 7. Shredded cheese I usually use cheddar and occasionally use half Monterey Jack. Make all layers thin enough that you can reasonably dip with tortilla chips. You can make a main dish of it if you add a bottom layer of ground beef spiced with a bit of salsa and lettuce layer and serve on a bed of chips or crisp tortilla (in frying pan of hot oil – instantly fluffs up), then it is sort of tostados in a bowl. -Submitted by Loretta Kissner FRESH FRUIT PIZZA 1 package sugar cookie mix, prepared 8 oz. whipped topping 1⁄2 orange cut in sections 1 kiwifruit, sliced 1⁄2 cup sugar or sweetener 1⁄2 cup orange juice 1 tablespoon lemon juice

8 oz. cream cheese, softened 1 cup sliced strawberries 1 banana, sliced 1⁄2 cup blueberries 1 tablespoon cornstarch 1⁄4 cup water Salt to taste

Line a 10 inch pizza pan with cookie dough. Bake at 375 degrees for ten minutes or until light brown. Remove to wire rack to cool. Combine cream cheese and topping in bowl; mix well. Spread over baked layer. Arrange fruit in decorative pattern over cream cheese layer. Combine sugar (or sweetener), cornstarch, orange juice, water, lemon juice, and salt in small pan; mix well. Boil 1 minute, stirring constantly. Spoon over fruit. Chill until set -Submitted by Betty Kirwan ITALIAN VEGETABLE DIP 1 cup sour cream 1 cup miracle whip or mayonnaise 1 package Good Seasons Zesty Italian Salad Dressing mix 1⁄4 cup finely chopped red pepper 1⁄4 cup finely chopped green pepper Mix together until smooth. Chill. Good with either veggies or chips.

2005 Cookbook


LAYERED TACO DIP 2 cans Bean Dip 1 cup sour cream 1 can black olives, pitted/chopped 1 small onion, chopped

1 package Taco seasoning 1 cup mayonnaise 1 medium tomato, chopped 1 cup shredded cheese, cheddar, or Monterey Jack

Mix bean dip with taco seasoning and spread on a large plate. Combine sour cream, mayo and spread over bean dip. Dice tomato, onion, olives and sprinkle on top. Spread cheese over all. Serve with chips, crackers, taco chips, etc. -Submitted by Terry Munn TEX-MEX DIP 3 medium avocados Salt and pepper to taste 1⁄2 cup mayonnaise 2 (10 1⁄2 oz.) cans bean dip 1 large bunch green onions, chopped 3 medium tomatoes, chopped Tortilla chips

2 tablespoons lemon juice 8 oz. sour cream 1 package taco seasoning mix 16 oz. shredded sharp Cheddar cheese 1 large can sliced black olives 1 pound ground beef, browned

Peel, pit and mash avocados with 2 tablespoons lemon juice, salt and pepper. In a separate bowl, combine sour cream with mayonnaise and seasoning mix. To assemble, spread bean dip in a large shallow serving platter. Add browned ground meat on top of bean dip. Top with avocado mixture and spread to cover meat. Next, layer with taco mixture. Sprinkle with chopped green onion, then chopped tomatoes, followed with black olives. Cover with shredded cheddar cheese. Serve with tortilla chips. Makes enough for a crowd. -Submitted by Cheryl LeDoux CHICKEN FINGERS 2 whole skinless chicken breast 2 large eggs, beaten 2 tablespoons milk Salt and pepper to taste 1 1⁄2 cups plain or Italian bread crumbs Preheat oven to 400 degrees. Cut chicken into finger size strips. In a medium bowl mix eggs, milk, salt and pepper. Add the chicken strips – let soak for 5 minutes. Place bread crumbs on a plate. Lightly dredge the chicken in the bread crumbs. Place the chicken strips on an ungreased cookie sheet and bake 8 minutes. Remove from oven, flip and bake another 8 minutes until browned. Serve with your favorite dipping sauce. -Submitted by LeAnn Kolovitz


Epiphany Council of Catholic Women

TACO DIP 1 (16 oz.) can refried beans 1 (8 oz.) package cream cheese Tabasco to taste

1 cup sour cream 1 package taco mix 1 cup shredded cheddar cheese

Mix all ingredients until well blended. Top with shredded cheddar cheese and green onions. Bake 350 degrees for 15 to 20 minutes. TOMATO PIE 9” deep dish pie crust, (brushed with beaten egg white), baked and cooled 2 large green or red tomatoes, peeled and thickly sliced (or enough to fill pie shell) 12 slices bacon, fried and crumbled (can use commercial bacon bits) do not use imitation 1 teaspoon dried sweet basil or 1 tablespoon fresh chopped basil 1 tablespoon fresh chopped chives 1 cup mayonnaise 1 cup sharp or extra sharp grated cheddar cheese Salt and pepper to taste Fill pie shell with tomatoes, sprinkle with salt and pepper, basil, chives and bacon. Mix mayonnaise and cheese, spread over tomatoes. Bake in 350 degree oven for 30 minutes. Serve immediately. -Submitted by Alene Prebys TANGY BEAN SALAD Serve this versatile recipe as an appetizer with lime-flavored baked tortilla chips 1 (15 oz.) can garbanzo beans 1 (15 oz.) can dark red kidney beans, 1 (15 oz.) can pinto beans 1 cup frozen whole kernel corn, thawed 1 small red onion, finely chopped 2 (4.5 oz.) cans diced green chiles 1 (4 oz.) jar diced pimientos, drained 1 teaspoon grated lime rind 1⁄4 cup fresh lime juice 1 teaspoon hot sauce 1⁄2 teaspoon ground cumin 1⁄4 teaspoon salt Drain and rinse beans. Stir together all ingredients. Cover and chill until ready to serve. Garnish with lime slices if desired. -Submitted by Cheryl LeDoux

2005 Cookbook


THREE CHEESE and BROCCOLI PIE 1⁄2 cup each cornmeal and all-purpose flour 2 teaspoons baking powder 1⁄2 teaspoon salt 1⁄2 cup milk 5 eggs, slightly beaten 1⁄4 cup finely chopped onion 1 (10 oz.) pkg. frozen chopped broccoli 1⁄2 cup cottage cheese 1 cup each shredded Cheddar and Monterey Jack cheeses Preheat oven to 350 degrees. Thaw and drain broccoli. Grease a nine inch pie plate. Combine cornmeal, flour, baking powder and salt. Combine milk, 1 slightly beaten egg and onion. Add to cornmeal mixture and mix well. Pour into prepared pie plate and spread evenly. Bake 10 minutes and set aside. Combine remaining 4 eggs, broccoli and cheeses, spoon evenly over cornmeal base. Bake 40 to 45 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before serving. Variation: omit Broccoli and add 1 cup finely chopped ham. -Submitted by Alene Prebys


Epiphany Council of Catholic Women

Soups & Salads

2005 Cookbook


HEAVENLY HASH FRUIT SALAD 1 pkg of miniature marshmallows 1 jar maraschino cheeries, drained 1 small package of pecans 1 (8 oz.) carton sour cream

1 can fruit cocktail, drained 1 small can mandarin oranges, cut in half 1 small can crushed pineapple, drained

Drain juices from all cans. Mix well together. Add nuts and sour cream. Let sit for a few hours. Delicious and light. -Submitted by Marguerite Corrao WATERGATE SALAD 1 can of crushed pineapple 3 tablespoons water 1 cup nuts, crushed 1 cup of heavy whipping cream

1 pkg of instant Lime Jell-o 2 pkgs cream cheese, softened 1 cup marshmallows

Drain pineapple, reserve the juice then combine jell-o, water and reserved juice; cook andstir over low heat until gelatin is dissolved. In a small bowl, beat cream cheese until fluffy. Stir in gelatin mixture with nuts, marshmallows and reserved pineapple. Fold in whipped cream. Transfer to a 1 quart mixing bowl. Refrigerate. Serves 9 -Submitted by Pat Pepper WATERGATE SALAD 2 ( 4 oz.) pkg Pistachio instant pudding 2 cups mini- marshmallows 3 cups whipped topping

2 (20 oz) cans crushed pineapple in juice 1 cup chopped pecans

Mix pudding, pineapple, marshmallows and pecans. Gently stir in whipped topping. Refrigerate for one hour. -Submitted by Jerra Haines MOSTACCIOLI SALAD 16 oz. mostaccioli macaroni 1 medium cucumber, diced parsley flakes DRESSING 1 1/2 cups sugar 1 tsp each - salt, pepper, garlic powder accent (optional)

1 medium onion, chopped 1 jar diced pimento

1 1/2 cups vinegar 1 tablespoon mustard

Cook Mostaccioli, rinse, drain well. Combine and pour over salad mix. -Add these ingredients to cooked macaroni. Refrigerate and let sit overnight. Stir occasionally. -Submitted by Juanita Hesseling

2005 Cookbook


DIETERS FRUIT SALAD Fresh apples Fresh pears Canned peaches with light syrup Sesame seeds

Fresh bananas Fresh pineapple Fresh orange sections

Prepare enough fruit to serve your family or guests. Mix well. Sprinkle with sesame seeds. -Submitted by Marguerite Corrao BROCCOLI SALAD 1/3 cup of red wine vinegar 1 cup of mayonnaise 1 medium red onion, sliced thinly 1/4 cup sunflower seeds or raisins

1/4 cup of sugar 6 cups of broccoli florets, chopped 1/2 lb. bacon, fried crisp and crumbled

Toss the broccoli florets, onion, bacon and sunflower seeds or raisins in a bowl. Mix the red wine vinegar, sugar and mayonnaise well and pour over salad mixture. Refrigerate over night before serving. -Submitted by Diane Lyon BROCCOLI SALAD 2 bunches broccoli florets (cut into small bites) 1/2 cup golden raisins 1/2 cup crumbled bacon 1/2 cup sunflower seeds 1/2 cup chopped red onion SAUCE 1 cup of mayonnaise 2 teaspoons white vinegar

1/2 cup sugar

Mix all ingredients for sauce and place in refrigerator. Add sauce to broccoli mixture just prior to serving. NOTE: Sometimes I use Honey Mustard Dressing instead of making the sauce. It's great for company. P.S. I also add chopped celery for more crunch 1 small can orange segments 1/2 cup dried cranberries & chopped nuts if I don't have sunflower seeds -Submitted by Joan Murray


Epiphany Council of Catholic Women

RAW BROCCOLI SALAD 1 bunch broccoli - washed, trimmed and cut into bite-size pieces 2-3 green onions, chopped cherry or fresh tomatoes 3-4 slices bacon 1/3 cup sour cream 1/3 cup mayonnaise 1 tablespoon lemon juice 1 tablespoon reserved bacon grease NOTE: This doesn't call for cauliflower, but I add it. Prepare broccoli (peel away tough outer skin). Add onions, cauliflower and crumbled fried bacon, saving one tablespoon cooled grease in skillet. To cooled grease, add sour cream, mayonnaise and lemon juice. Mix well in skillet. Pour dressing mixture over broccoli, onion and bacon. Toss. Add tomatoes, salt and pepper to taste. Toss slightly. Refrigerate and serve cold. Best when made a day ahead. -Submitted by Betty Kirwan CORNBREAD DRESSING SALAD 1 ( 6 oz.) package white buttermilk cornbread mix (not sweet kind) Bake per instructions; cool then crumble Mix - 1 cup diced green peppers 1 cup diced onion 3 cups fresh tomatoes, chopped 1/2 cup pickle relish, drained, but reserve the juice 12 strips bacon, cooked and crumbled Dressing - 1 cup mayonnaise and 1/4 cup reserved pickle juice - mix well Place ingredients in a bowl. Add the dressing as you mix the veggies and cornbread. Refrigerate 4-6 hours or overnight. Can be doubled for a large crowd. MMM good! -Submitted by Linda Jones BLACK BEAN and RICE SALAD 2 2/3 cups canned chicken broth 1 (15 to 16 oz.) can black beans, drained and rinsed 1/4 pound of plum tomatoes, seeded and chopped 1/4 cup balsamic vinegar 2 tbsp fresh basil, chopped Salt and pepper to taste

1 1/3 cups of long-grain rice 1 cup red onion, chopped 1 red pepper, chopped 3 tbsp olive oil 1 tbsp fresh garlic, chopped

Bring broth to a boil, stir in rice. Reduce heat to low; cover and cook until broth is absorbed and rice is tender; about 20 minutes. Transfer rice to a large bowl and cool for 15 minutes. Add beans, tomatoes, pepper and onion. Whisk vinegar, oil, basil and garlic together. Add to rice and vegetables and toss to blend. Season with salt and pepper. Serve warm or at room temperature. -Submitted by Elaine Swisher

2005 Cookbook


BLUEBERRY SALAD 2 small boxes Raspberry Jell-o 1 ( 8 oz.) can crushed pineapple

1 (21 oz.) can Blueberry pie filling 1 cup hot water

Dissolve jell-o in 1 cup hot water; add pie filling and pineapple. Pour into sheet cake pan. Refrigerate until thickened. TOPPING: 8 oz. cream cheese 1 cup sour cream 1 cup chopped pecans 1/4 cup sugar Mix all topping ingredients, and spread on top of salad. Refrigerate until ready to serve. May be served cut in squares on lettuce leaves, or directly from pan. -Submitted by Cheryl LeDoux SUNDAY SALAD 2 cups miniature marshmallows 1 large carton Cool Whip 1/2 cup chopped pecans 1 (8 oz.) carton sour cream 1 (3 oz.) package dry Strawberry Jell-O 1 can Mandarin oranges, drained 1 (20 oz.) can crushed pineapple, drained Mix sour cream, dry jell-O, pineapple and oranges. Add marshmallows and nuts. Fold in Cool Whip. Chill at least one hour before serving. -Submitted by Cheryl LeDoux SAUERKRAUT SALAD 16 oz. can sauerkraut, well drained 1 cup diced celery 1/2 cup chopped green pepper 1/2 cup diced fresh onion Combine and set aside. 1 cup sugar 1/2 cup vegetable or olive oil 1/2 cup vinegar Mix in saucepan. Heat until sugar dissolves. Pour over salad ingredients. Chill and serve. -Submitted by Juanita Hesseling


Epiphany Council of Catholic Women

STRAWBERRY PRETZEL SALAD 2 2/3 cups crushed pretzels 3/4 cup butter 1/2 cup sugar 8 oz. cream cheese 1 med. Cool Whip

1 cup sugar or Splenda 1 ( 6 oz.) pkg. Strawberry Jell-o 2 cups boiling water 1 pt. frozen strawberries 1/2 pint whipped cream

1st. layer: Mix together the crushed pretzels, butter and sugar and press into lasagna size pan and bake at 350 degrees for 10 min. Cool. 2nd layer: Cream together the cream cheese and 1 cup sugar, fold in the cool whip. Refrigerate until partly set. Spread mixture onto the 1st layer and refrigerate. 3rd layer: Dissolve jell-o in boiling water, add strawberries and refrigerate until partially set, about 1/2 to 1 hour. Spread evenly over the first two layers and refrigerate. Serve with whipped cream. (Sounds complicated but it really isn't. I got this from my friend Shirley Johnson) -Submitted by Elaine Munn MY PASTA SALAD 1 box rigitoni pasta, cooked and drained Cauliflower, raw Green onions Zucchini 1 bottle of Ranch dressing

Broccoli, raw Carrot, raw Yellow squash 1 little jar of Salad Seasons

Cut up all the veggies, mix with the pasta, sprinkle with the salad seasons and pour dressing over all; toss. You may not want to use as much salad seasons as it is pretty strong. Use any veggies you wish, add pickles or relish, and hard boiled eggs. This is also good with tuna, chicken or ham added. -Submitted by Elaine Munn MY AMBROSIA 3-4 pink grapefruit 2-3 bananas

4-6 oranges 1 cup grated coconut, more if you desire

Peel and section the grapefruit and oranges, make sure all membrane is removed. Peel and slice bananas. Combine all ingredients, cover and chill thoroughly before serving. -Submitted by Elaine Munn CHEATY AMBROSIA 1 large can fruit cocktail 1 cup grated coconut Mix everything together and chill.

1 can mandarin oranges Sour cream, about a cup -Submitted by Elaine Munn

2005 Cookbook


LIME SALAD 1 small package Lime Jell-o 1/2 pint whipping cream 1/2 cup broken walnut pieces

1 ( 8 oz.) package cream cheese, softened 1 (8 oz.) can crushed pineapple, undrained

Make jell-o as directed and chill til almost set. Soften cream cheese then whip it. Whip the almost set jell-o, then add it gradually to the whipped cream cheese. Add the whipping cream to mixture and beat until light and fluffy. Fold in crushed pineapple including juice and nuts. Pour into a mold and chill several hours or overnight. Serves 12 -Submitted by Marguerite Corrao GREEN PEA SALAD 1 (15 to 16 oz.) can green peas, drained 1/2 cup chopped celery 1/4 cup sliced green olives 2 hard boiled eggs, chopped 2 heaping tablespoons of sweet pickle relish 1/4 cup mayonnaise 1 small onion chopped or 2/3 cup green onion chopped or some of each Mix together and marinate for a day or longer. Serves 4-6 adults -Submitted by Mo Becnel SEVEN LAYER SALAD 6 stalks of celery 1 can sliced water chestnuts 1 small package of frozen peas 1/2 cup mayonnaise

1 head of lettuce 1 tablespoon sugar 1 medium red onion 3/4 cup grated Parmesan cheese

In a large container, layer in the following order: Chopped celery, chopped lettuce, sliced water chestnuts, chopped red onion and frozen peas (DO NOT THAW). Cover completely with mayonnaise to seal, sprinkle with tablespoon of sugar. Sprinkle with Parmesan cheese (use all the cheese). Cover tightly and refrigerate overnight. When ready to serve mix well. -Submitted by Loretta Kissner POTATO SALAD 8 to 10 large potatoes (cut into cubes, boiled and drain - red potatoes are best) 5 to 6 hard boiled eggs 1 chopped onion (add some green onion stems - optional) Mayonnaise- start with 1 cup and increase as needed Yellow mustard - Use small amount, about 1 teaspoon Mix together in bowl. Use only enough mustard to give the mayonnaise a creamy color. Pour over the potato mix. Salt and pepper to taste. Chill and serve. -Submitted by Juanita Hesseling


Epiphany Council of Catholic Women

POTATO SALAD 8 medium potatoes, unpeeled 2 teaspoons sugar 2 stalks celery, diced 3/4 - 1 cup mayonnaise Salt and pepper to taste

1/4 cup vinegar 1 small carrot, diced or shredded 1/2 cup onion, chopped 2 - 3 hard boiled eggs, diced

Boil potatoes until tender. Drain and peel. Sprinkle vinegar and sugar over potatoes and mix. Add carrots, celery, onion and mix. Add mayonnaise, eggs, salt and pepper; mix well. Chill one hour in refrigerator. Tastes much better cold. -Submitted by Marguerite Corrao CRAISIN SALAD 1 head red leaf lettuce 1 head green leaf lettuce 1 head iceburg lettuce 8 oz mozzarella cheese, shredded 1 (6 oz.) pkg parmesan cheese, shredded 1 cup Craisins (dried cranberries) 1 pound bacon, cooked and crumbled 1/2 cup almonds, sliced 6 chicken breasts halves, cooked and diced 1/2 cup sweet onion, chopped 1 cup sugar 2 teaspoon dry mustard 1/2 cup red wine vinegar 1 cup canola oil Wash lettuces and break into bite-sized pieces in a large bowl. Add cheeses, Craisins, bacon, almonds and chicken. In a blender, combine onion, sugar, mustard, and red wine vinegar. Blend and slowly add canola oil until well mixed. Pour on salad and toss or serve dressing on the side. Serves 18. This salad is especially good when chicken and bacon are warm. Warm the chicken and bacon separately and spoon over the top of the greens. -Submitted by Joyce Heeke WHITE BEAN AND ROASTED CHICKEN SALAD 2 cups chopped roasted chicken breast 1 cup chopped tomato 1/2 cup thinly sliced red onion 1/3 cup sliced fresh basil 2 (16 oz.) cans cannelloni or other white beans, rinsed and drained DRESSING: 1/4 cup red wine vinegar 1 tablespoon fresh lemon juice 1/2 teaspoon salt & pepper

2 tablespoons olive oil 2 teaspoons Dijon mustard 2 garlic cloves, minced

Place the five salad ingredients in a large bowl; stir gently to combine. For the dressing; combine vinegar and remaining 6 ingredients, stirring with a whisk. Drizzle over the salad and toss to coat. -Submitted by Elaine Swisher

2005 Cookbook


CHICKEN SALAD 4 cups cooked chicken, cut into large chunks 1 cup celery, cut on angle (small pieces) 1 medium green pepper, diced 3 hard-boiled eggs, chopped 2/3 cup mayonnaise 1/4 cup light cream 2 teaspoons grated onion 1 teaspoon salt 1/8 teaspoon celery salt 1/2 teaspoon Worcestershire powder 3 tbsp large pieces green olives 1/4 cup pecan pieces Paprika **Olives, pimento and cucumber slices for garnish (if desired) Combine chicken, celery and green pepper. Add chopped eggs. Mix together mayo, cream, onion, salt, pepper, celery salt and Worcestershire powder. Toss dressing mixture and chicken mixture together. Add olives and pecans. Toss lightly together once more. Sprinkle paprika over top and garnish with pimento and olives. Surround chicken salad with cucumber slices. Salad may be put into a mold to make it festive. Serves 6-8 -Submitted by Cheryl LeDoux SPANISH BEAN SOUP 4 (6 oz.) cans of garbanzo beans (chick peas) Lean white bacon or smoked ham “Lots� of finely diced onions 3-4 Idaho potatoes Season to taste with salt, pepper, Accent Dash of hot sauce Put all ingredients in stock pot and simmer until beans are tender. Some of the beans may be smashed to thicken the soup.When nearly done, add slices of chorizo and stir in a can of cream of chicken soup to help thicken. Good with a hard crusty bread such as Cuban bread. -Submitted by Judy Bowers, Jasper, FL QUICK AND EASY BEAN SOUP 3/4 lb. bulk Italian sausage 2 cloves garlic, minced 1 can whole tomatoes, undrained, cut up 1 can black beans, drained 2 tablespoons grated Parmesan cheese

1/2 cup chopped onion 1 teaspoon dried basil leaves 1 can beef broth 1 can butter beans, drained

Combine in a large soup pan: sausage, onion, garlic and basil. Cook on medium high heat until sausage is browned. Drain off grease. Add remaining ingredients except for cheese. Cover and cook for 15 to 20 minutes. Serve in individual bowls and top with parmesan cheese. ** Also very good simmered in crock pot all day. -Submitted by Debbie Lyon


Epiphany Council of Catholic Women

SABROSO BEAN SOUP 1 large onion, chopped 1 tablespoon olive oil 1 (16 oz.) can tomatoes, undrained and chopped 1 cup Picante sauce 1 (16 oz.) can chickpeas 1 (15 oz.) can black beans 1/2 teaspoon oregano 1 (8 oz.) can corn, drained

1 clove of garlic, minced 2 cups water (14 oz.) can chicken broth 1/2 cup uncooked rice 1 (16 oz.) can kidney beans 1 green pepper, chopped 1/4 teaspoon basil

Drain and rinse beans. Cook onion and garlic in oil until tender.Add water, tomatoes, broth, picante sauce and rice. Bring to a boil; reduce heat. Cover and simmer 15 minutes. Stir in beans, green pepper and seasonings. Cover and simmer 10 minutes. Stir in corn - heat through. -Submitted by Lynn Longo BEEF BARLEY SOUP 2 cans chicken broth 1 can onion soup 2 bay leaves 3 large carrots, cut up 2 1/2 - 3 lbs. stew beef

2 cans beef broth 6 cans water 1 teaspoon coarsely ground pepper 1 - 2 medium onions, cut up 1 cup barley

Add water, carrots, onion, meat, barley to soup; simmer for 2 hours. Freezes well. -Submitted by Lynn Longo MY BROCCOLI SOUP 1 tablespoon olive oil 1/2 cup chopped onion 1/2 teaspoon chopped garlic Saute the above lightly ADD: 1 can chicken broth (large can) 1 carrot cut in small pieces 1 baking potato, peeled and cubed 1/2 celery rib, cut up 3 stalks from broccoli, peeled and cut into pieces (including the tops) Simmer until veggies are cooked. Puree in blender, a little at a time, return to pan Add 1 can evaporated skimmed milk. Salt and pepper to taste Simmer until hot. Add 1 cup shredded cheddar cheese (optional) Instead of grated cheese I use a can of cheddar soup or if you really want to kick it up use a can of nacho cheese soup. -Submitted by Elaine Munn

2005 Cookbook


SHRIMP STEW Take four potatoes, one onion, some carrots, tomato sauce and add to shrimp. Simmer all ingredients together. It taste very good. -Submitted by Edwin Leggett MY VEGETABLE SOUP Since I don't measure anything this is approximately what I use. It turns out good anyway. 1 to 1 1/2 pounds of stew meat, ground beef or beef short ribs 1 bag frozen mixed vegetables (the kind that says soup) 1/2 bottle Bloody Mary Mix (the large bottle, not a half gallon) 1 large onion, chopped 2 - 3 stalks celery, chopped 1 large tomato, cubed Salt and pepper to taste 1 bay leaf 1 teaspoon minced garlic 2 medium potatoes, cubed Lightly brown meat in a big pot or dutch oven, cover with water; add the onion, celery and bay leaf. Bring to a boil, turn the heat down and simmer about an hour. Add the potatoes and vegetables, then the Bloody Mary Mix, bay leaf, salt, pepper, garlic and fresh tomato. Simmer for at least 2 hours. Add more water as needed. This is how Virgil likes his soup. Before I accidently did it like this, I used a large can of stewed tomatoes instead of the Bloody Mary Mix and only used the beef short ribs. It's good either way. -Submitted by Elaine Munn PEA SOUP 1 package green peas 1 stalk celery 1/2 can beef gravy Also add ham bone or smoked hocks

1 medium size onion 1 large carrot 1 can Campbell Tomato soup

Soak overnight all the ingredients in water. Next day cook all that on a low flame and mix so it won't stick on the bottom. When finished mash it a little then put through a strainer. It is better than the blender. Add salt, pepper, 1/2 teaspoon baking soda. It won't repeat on you. Make sure you wash the peas before making it. Serve with croutons. -Submitted by Irene LeBlanc


Epiphany Council of Catholic Women

SAUSAGE CHOWDER 1 lb. sausage, browned 2 (14 1/2 oz.) cans tomatoes 2 cups tomato juice Several bay leaves 1/4 teaspoon garlic salt 1/2 teaspoon thyme 1 can whole kernel corn 1 stalk celery, chopped 1 bell pepper 1 large onion, chopped 1 1/2 teaspoon seasoning salt 1 teaspoon chilli powder 1/2 teaspoon pepper 1 green onion 2 (16 oz.) cans kidney, chilli or pinto beans Cook all ingredients together for one hour. Terrie Wester SPICY CHICKEN SOUP 1 (3 lb.) whole chicken, cut up and skinned 3 (10 1/2 oz.) cans condensed chicken broth, undiluted 2 (10 oz.) cans diced tomatoes and green chiles 1 (16 oz.) package frozen whole kernel corn 1 large onion, chopped 4 garlic cloves, chopped 1 teaspoon dried oregano Bring all ingredients to a boil in a Dutch oven over medium-high heat. Cover, reduce heat, and simmer, stirring occasionally 2 hours. Remove chicken; cool to touch. Bone chicken, and cut meat into bite-size pieces. Return the chicken to Dutch oven and simmer, 15 minutes more. -Submitted by Elaine Swisher TACO SOUP 1 lb hamburger 1 tablespoon oil 2 cans diced tomatoes or Rotel 1 can whole kernal corn or black beans

1 large onion, chopped 1 pkg taco seasoning mix 1 can kidney beans 1 8oz can tomato sauce

Drain and rinse beans. Cook onion and garlic in oil until tender.Add remaining ingredients. Simmer 30 to 45 minutes. -Submitted by Diana Lyon

2005 Cookbook


HAMBURGER SOUP 1 lg onion chopped salt & pepper 1 lb hamburger 2 16oz cans tomatoes 1 cup elbow macaroni

1 bell pepper chopped 1tbsp chilie powder 1 8oz can tomato sauce water approx 2 cans 8 oz shredded mozzarella cheese

Saute onion and bell pepper. Combine salt, pepper and chilie powder. Brown hamburger. Add to hamburger, all other ingredients, except macaroni & cheese. Simmer for approximately 1-11/2 hours. Cook macaroni and add to soup. To serve top with cheese. -Submitted by Anne C. Scaff


Epiphany Council of Catholic Women

Main Dishes

2005 Cookbook


BEEF STROGANOFF 1 lb. round or sirloin steak 1 & 1/2 tsp salt 1 tsp paprika 1 can consomme' 1 lb sliced fresh mushrooms, sliced 1/2 cup sour cream

1 clove garlic (sliced) 1/4 tsp pepper 1 chopped onion 1 cup sherry 1/4 cup shortening 2 tsp finely chopped chives

Rub bothsides of meat with garlic, cut into strips. Mix flour, salt, pepper and paprika; add meat strips and toss lightly until strips are well coated. Reserve remaining flour mixture. Heat skillet, add oil. Add meat and brown well. Add onions and cook until transparent. Add remaining flour mixture, consomme', sherry and mushrooms. Cover and cook slowly until meat is tender (about 1 & 1/2 hrs), stirring occasionally. Remove cover and Continue cooking until sauce has thickened. Add sour cream and chives. Serve over noodles. Serves 4 -Submitted by Pat Pepper

BRATWURST WRAPS 4 Bratwurst 1 cup chopped onion 1 lb. sauerkraut, rinsed and drained 1/2 tsp salt 4 10inch flour tortillas 4 slices swiss cheese

1 12oz can beer 2 tbsp oil 2 tbsp sugar 1/4 tsp crushed red pepper 1/2 cup honey Dijon mustard

Place bratwurst and beer in a medium saucepan, bring to a boil. Reduce heat heat to low; cover and simmer 10 minutes. Remove from heat ; let bratwurst cool in beer. In 10 inch fry pan, cook onion in oil over medium heat until browned, 8 to 10 minutes. Add sauerkraut, sugar, salt and pepper. Mix well. Continue cooking for 5 minutes to blend flavors. Place bratwurst in center of cooking grate. Grill 3 to 6 minutes or until browned and heated through, turning once halfway through grilling time. Split each in half lengthwise. Place 1/4 of the sourkraut mixture down the center of each tortilla. Place 2 bratwurst halves on top of filing. Spread 1 tbsp mustard on top of bratwurst and top with a slice of cheese. Fold two sides of tortilla over cheese, fold bottom and top halves to close. Place wrap, flat side down on the grill. Grill 3-4 minutes until brown. Turn once halfway through grill time. -Submitted by Joyce Heeke

2005 Cookbook


BROCOLLI & HAM CASSEROLE 1 10oz pkg froxen chopped broccoli 1 can cheddar cheese soup 1/2 cup sour cream

1 can Tender Chunk Ham 1 cup cooked rice 1/2 cup butter

Cook broccoli and drain. Stir in soup and sour cream, add broccoli, Ham and rice. Bake 30 minutes at 350∫ -Submitted by Richard and Lana Dykes

CAJUN GRILLED SHRIMP 3 green onions 2 tbsps lemon juice 3 cloves garlic, minced 2 tsp paprika 2 tsp salt 1/4 to 1/2 tsp black pepper 1/4 to 1/2 tsp red cayenne pepper 1 tbsp olice oil 11/2 lbs shelled deveined shrimp with tails intact lemon wedges Combine onions, lemon juice, garlic, paprika, salt and peppers in 2 quart glass dish. Add shrimp, turn to coat. Cover and refrigerate for at least 15 minutes. Thread shrimp on metal or wooden skewers. Grill shrimp over med hot grill about 2 minutes per side until opaque. Serve immediately with lemon wedges. Note: Soak wooden skewers in water 30 minutes to prevent burning. Note: Omit skewers and place shrimp on a grill topper. -Submitted by Cheryl LeDoux CHICKEN and RICE 1/4 tsp each garlic salt and celery salt 2 small chicken breasts, halved 1/3 cup uncooked rice 1/2 cup boiling chicken broth 2 tbsp diced pimento (optional) 2 tsp parsley flakes Sprinkle garlic and celery salt on chicken. Place chicken breasts in a shallow casserole, skin side up. Bake at 425∫ for 20 minutes. Remove from oven. Push chicken aside, add rice, broth and parsley. Stir well. Arrange chicken over rice, cover, reduce heat to 350∫ and continue baking for 30 minutes or until chicken is tender and the liquid is absorded. -Submitted by Rita Gallagher


Epiphany Council of Catholic Women

CHICKEN CASSEROLE 4-6 chicken breasts 2 cans cream of chicken soup 1 8oz carton sour cream 1 sleeve Ritz crackers, crushed 1/2-1 stick butter or margarine, melted Boil chicken until done, cool and debone. Place chicken in bottom of casserole. Mix soup and sour cream, pour over chicken. Top with crushed Ritz crackers. Drizzle with melted butter or margarine. Bake 30 minutes at 350âˆŤ. -Submitted by Richard and Lana Dykes CRAB CAKES 1 pound crabmeat (canned or fresh) 1/2 cup bread crumbs 1 egg beaten 1/2 cup mayonnaise 1 tablespoon chopped parsley 2 tsps worchestershire sauce 1 1/2 teaspoons Dijon mustard 1 tsp salt 1/4 tsp ground pepper Mix all ingredients except crabmeat. Add crab meat and toss lightly. Chill for at Least an hour. Pat into 6 cakes and dust with flour. Saute in clarified butter or oil over medium heat until golden brown on each side. Serve hot. -Submitted by Elaine Munn CROCK POT BARBECUE BRISKET 4 to 8 lb brisket, trimmed 1/2 cup soy sauce several drops of tobasco (adjust to taste) 2 tbsp liquid smoke 2 tbsps A-1 sauce black pepper to taste 1 tsp salt 2 tbsp worchestershire powder 2 tbsp dry mustard powder 1 tbsp garlic powder 1 12oz bottle Kraft (plain) barbecue sauce Place brisket in crock pot. Top brisket with all but last ingredient. Cover pot with lid and cook on high temp for 1 1/2 hours, reduce heat To low and continue to cook several hours, until meat is fork tender. Remove brisket to platter. Stir and remove all but 1 1/2 cups of stock. This can be saved for future use. Return brisket to crock pot, add the 12oz bottle of Kraft barbecue sauce. Place lid on pot and cook on high temp for 1 1/2 hours. Place brisket on platter. Stir sauce and serve. -Submitted by Cheryl LeDoux

2005 Cookbook


CROCK POT RIBS and LIMA BEANS 1 bag or box frozen lima beans 1 Medium onion, diced 2 cups water, approx

2 medium potatoes peeled and cut into 1 inch cubes 1 rack spareribs or amount desired

1 bottle Kraft barbecue sauce or choice of flavor Place lima beans in crock pot, layer potatoes over beans. Pour water over veggies. Boil ribs to remove some of the fat. Remove ribs from water and place in crock pot. Pour 1/2 bottle BBQ sauce over ribs and cook until tender. When ribs are tender, remove from crock pot and place on a baking sheet (sprayed with pan spray). Coat both sides of ribs with BBQ sauce. Place under broiler until brown and bubbly. Delicious!!! -Submitted by Juanita Hesseling EASY ALFREDO 1 1/2 cups half and half 1 cup grated Parmesan cheese 1/2 stick butter 8 oz pkg Fettuchini, cooked according to pkg directions. Cooked chicken or small cooked shrimp In sauce pan melt butter, add cheese and cream, cook over low heat, until sauce is well heated and cheese is melted. Do not allow to boil. Add chicken or shrimp. Serve sauce over cooked fettuchini. -Submitted by Jerra Haines EASY BEEF TIPS in MUSHROOM SAUCE 2 lbs cubed beef tips or lean chuck cubed 1 can cream of mushroom soup 1 pkg onion soup mix 1 cup 7up (can use red or white wine) wine Place meat in a 2 quart casserole dish. Do not season. Pour soup and soup mix over the meat. Add the 7up or wine. Cover and bake 4 hrs at 275 o. Do not open oven door. After 4 hours remove casserole from oven and let set for 30 minutes. Serve over hot cooked rice or noodles. -Submitted by Alene Prebys


Epiphany Council of Catholic Women

EASY CHICKEN POT PIE 3 chicken breasts 1 bag frozen mixed vegetables 4 large red potatoes 2 cans cream of chicken soup 1 jar chopped mushrooms 1 can chicken stock 1 pkg uncooked biscuits 1/2 cup milk 3 qt casserole dish Cook chicken breasts, cool and cube. Microwave vegetables until tender. Cube potatoes and microwave until tender. Mix vegetables, potatoes, chicken, soup, mushrooms, milk and stock in casserole dish. Salt and pepper to taste. Top with biscuits. Bake 325∫ for 30-40 minutes. Turn temperature to 375∫ until biscuits are browned (5-10 minutes) -Submitted by Lory Chancey EASY RECIPE for COOKING TURKEY 1 Reynolds Oven Bag, Turkey Size 2 stalks celery, sliced 12 to 24 lb turkey, thawed

1 tbsp flour 1 med onion, sliced vegetable oil, oleo or butter

Remove neck and giblets from turkey and rinse turkey. Preheat oven to 350∫ F. Shake flour in Oven Bag and place bag in roasting pan at least 2" deep. Add vegetables to bag. Lightly stuff turkey with your favorite stuffing, if desired. Brush turkey with oil, oleo or butter and place in bag on top of vegetables. Close oven bag with with nylon tie, cut 6 one inch aslits in top of bag. Insert meat thermometer into thickest part of inner thigh. Do not touch bone. Tuck ends of bag into pan. Bake 2 to 2 1/2 hours for a 12-16 lb turkey, 3 to 31/2 hours for a 20-24 lb turkey or until thermometer reads 180∫. Add 1/2 hour for a stuffed turkey. Remove from oven and let stand in oven bag for 15 minutes. If turkey sticks to bag, gently loosen bag from turkey before opening bag. TIP: Sprinkle with paprika for more even browning. Makes 12-32 3oz servings -Submitted by Betty Kirwan HAM CASSEROLE 2 tbsp butter 2 8oz cans tomato sauce 1 clove garlic 1 tsp salt 1 tsp pepper 2 lbs cubed ham 1 8oz medium noodles 1 8oz pkg cream cheese softened 1 cup sour cream 6 green onions chopped 1 cup grated cheese Grease casserole. Heat butter in skillet, add tomato sauce, garlic, salt, pepper and ham. Cover and simmer for 1 hour. Cook noodles, drain and rinse. Beat cream cheese; add sour cream and onions. Spoon noodles into casserole, cover with cream cheese mixture, spread ham mixture over creamcheese mixture, cover with grated cheese. Bake 30 minutes at 350∫. Note: If ham is salty, omit salt. -Submitted by Terri Wester

2005 Cookbook


HOLIDAY ARTICHOKE Casserole 1 2oz can mushrooms, drained 1 tbsp lemon juice 1/4 cup butter 1/2 tsp salt 1/4 tsp nutmeg 1 chicken bouillon cube 1/3 cup crumbled bleu cheese

2 9oz pkgs frozen artichoke hearts 4 cups chopped cooked turkey 1/4 cup all purpose flour 1/2 tsp thyme 2 cups milk 1 1/2 cups shredded cheddar cheese

Chop mushrooms. Cook artichokes according to package directions; drain. Place In buttered shallow baking dish; sprinkle with lemon juice. Add turkey and mushrooms. Melt butter in 2 qt saucepan; stir in flour, salt, thyme and nutmeg. Remove from heat; stir in milk gradually. Add bouillon cube; cook over medium heat, stirring , until thickened. Cook 2 minutes longer. Add cheeses , stir until melted. Pour over artichoke Mixture. Bake in preheated oven 350∞ for 30-35 minutes. Serves 8. -Submitted by Elaine Swisher LEMON PESTO SHRIMP & SCALLOPS on the GRILL 1 lb. peeled and deveined large shrimp 1/4 cup refrigerated basil pesto 1/4 tsp salt

1 lb. sea scallops 1 tsp grated lemon peel 1/4 tsp ground pepper

Heat coals. In large bowl mix all ingredients. Place seafood in grill basket over med heat 10 to 12 minutes, shaking basket occaisionally. Serve when scallops are white and shrimp is pink and firm. -Submitted by Diane Lyon LINDA'S CHICKEN CASSEROLE (Linda is the daughter-in-law of Juanita and Tom Hessling) Mix together: 1 cup sour cream (can use fat free) 2 cans chicken broth 2 cans cream of chicken soup In a separate bowl mix together: 2 cups instant rice, uncooked 3 chicken breasts, cooked Stir into liquid mix and pour into casserole dish or pan. Top with: 3/4 row of Ritz crackers crushed 1 stick butter, melted Pour over all Bake at 350∞ for 35 to 40 minutes or until crumbs are brown. -Submitted by Juanita Hessling


Epiphany Council of Catholic Women

LORY'S SHEPHERD PIE 2 cups leftover mashed potatoes 1 small pkg Velveeta cheese 1 small jar of chopped mushrooms 2 qt casserole

1 lb ground beef 1 can cream of mushroom soup 1/2 cup milk

Brown and drain meat. Mix meat, soup, mushrooms, and milk. Salt and pepper to taste. Cube 3/4 of the Velveeta bar and mix with potatoes. Put meat in casserole dish, top with mashed potato mixture. Bake at 325âˆŤ for 30-35 minutes. Slice remaining cheese and place on top of potato layer. Bake 5 minutes. Variety: Green peas or corn can be mixed with meat. -Submitted by Lory Chancey MUSHROOM MEATBALLS 1 can mushroom soup 1/2 cup dry bread crumbs 1 tbsp minced parsley 1/2 cup water

1 lb ground beef 1 tbsp minced onion 1 egg

Measure out 1/4 cup soup. Combine with ground beef, bread crumbs onion, parsley and egg. Shape into meatballs and brown in skillet with a little oil. Blend remaining soup with water in sauce pan. Cook over low heat 10 minutes, stirring occaisionally. Serve. -Submitted by Pat Pepper MY MEATBALLS 2 lbs lean ground beef 1 small onion, finely chopped 1 tsp dried oregano 1 tsp dried basil black pepper

1 egg, slightly beaten bread crumbs, enough to hold meat together 1 tsp garlic powder 1 tsp baking powder

Gently mix all ingredients together. Form into small ball and carefully drop into simmering Italian Sauce. Cover and cook on low heat until meat is cooked. The meatballs will float to the top.You may also fix Italian Sausage with the meatballs by browning them in a little oil with some onions and garlic, then adding the sauce and meatballs. Serve with any kind of pasta. Good Sliced and added to lasagna or in a sandwich on Italian bread. -Submitted by Elaine Munn

2005 Cookbook


NO PEEKIE STEW 2 lbs. boneless beef stew meat cut in 1 1/2 inch cubes 1 can 10 3/4 oz condensed cream of mushroom or chicken soup 1 pkg Lipton's onion soup mix 1 soup can of water 6 to 8 oz wide noodles 2 tbsp butter Heat oven to 300∫. In a 3-qt casserole, combine stew meat, canned soup, dry soup mix And water, mix well, cover, bake at 300∫ for 3 hours. Prepare noodles according to package directions. Drain and toss with butter. To serve: Spread noodles on a large serving platter, top with stew. -Submitted by Lynn Longo ONE POT SUPPER 2 to 4 pork steaks deboned and cut into bite size pieces. In dutch oven heat a small amount of oil add pork and brown. Remove meat and add 1 large onion chopped or thinly sliced. Cook until transparent. Add back meat and juice, cover with water and cook covered 10 minutes or so, add enough carrots (for 2-4), scraped and cut in half and sliced in half lengthwise. Add to pot and cook 10 minutes or until about half tender. Peel and quarter enough potatoes for 2-4 and add to pot, adding liquid as needed. When potatoes are about half done add a top layer of cabbage (for 2-4) sliced or cut. This will give you a layer of meat & onions, carrots, potatoes and cabbage. Cook until cabbage is done. Do not stir. If desired sprinkle vegetables with a little salt as they are added to the pot. Variation: Add canned or fresh tomatoes after carrots. -Submitted by Alene Prebys PEPPERED BEEF TENDERLOIN 1 (8oz) carton sour cream 2 tbsps prepared horseradish 2 tbsps whole red peppercorns 1 (3 1/2 to 4 lb) beef tenderloin, trimmed 1/4 cup butter, softened

3 tbsps Dijon mustard 2 tbsps whole green peppercorns 1 tsp coarse salt 1 cup chopped fresh flat leaf parsley 3 tbsps Dijon mustard

Make ahead: Combine first three ingredients and chill, cover; chill. Place peppercorns in container of electric blender and pulse until chopped. Transfer to a a bowl and stir in salt. Place beef on a lightly greased rack in a shallow roasting pan. Combine parsley, butter and 3 tbsps mustard; rub mixture evenly over beef. Pat peppercorn mixture evenly over beef. Cover; chill up to 48 hrs. When ready to serve: Bake at 350∫ for 50 minutes or until meat thermometer inserted in thickest part of beef registers 145∫ (medium rare) to 160∫ (medium). Transfer beef to a platter, cover loosely with aluminum foil. Let stand 10 minutes before slicing. Serve with sour cream mixture. Yield: 8 Servings. * All black peppercorns may be used. -Submitted by Elaine Munn


Epiphany Council of Catholic Women

PORK 'n PEPPER STIR FRY 1 lb boneless pork loin cut into strips red and green peppers, seeded and cut into strips Crushed garlic Stir fry meat in 1 tbsp vegetable oil. Add pepper strips and crushed garlic. Stir fry until pepper strips are tender crisp. Serve over hot cooked rice. Serves 4 -Submitted by Pat Pepper ROAST IN A BAG Beef roast (about 3 lbs) 2 cloves garlic Garlic salt Salt & pepper 1 cup white wine Chopped celery, carrots, mushrooms, onions and potatoes; as much as is needed for a family of 4. Poke holes in roast and insert slivers of garlic, season to taste with garlic salt, salt & pepper. Place roast in a Baking Bag, add chopped veggies and one cup white wine. Twist shut and poke several holes in bag, see directions on bag box. Bake 350∞ for about an hour or so depending on the weight of meat. -Submitted by Loretta Kissner SEAFOOD FETTUCINI 3 chopped onions 2 bell peppers, chopped 3 cloves garlic, chopped 1/2 cup flour 1 lb Velveeta cheese 2 tsps parsley, fresh or dried parmesan cheese

3 stalks celery, chopped 2 jalapenos, chopped 3 sticks oleo 1/2 pint, half and half cream 1 lb. egg noodles 1 tsp basil salt and pepper to taste

3 lbs of seafood (shrimp, crabmeat, imitation crabmeat, crawfish or a combination of any. Saute onions, bell pepper, jalapenos and garlic in oleo until soft. Add flour and cook until thick. Add seasoned seafood and cook 15 minutes. Add cream and parmesan cheese, cook on low for 20 minutes. Add cooked noodles, parsley and basil. Place in casserole, top with parmesan cheese. Bake 350âˆŤ until heated through. If cold bake 45-60 minutes. Serves 10-14 adults. Freezes well. You can easily make one-half or one-third of this recipe. -Submitted by Mo Becnel

2005 Cookbook


SHRIMP with CAJUN BEANS and RICE (Easy and Tasty) 1/4 cup diced red onion 1 lb of medium to large shrimp 1 1/2 tsps Creole seasoning Juice of 1/2 lemon

1/4 cup chopped parsley, fresh 3 tbsps garlic butter 1/4 cup diced fresh tomato 1/2 cup white wine

Peel and devein shrimp, season with Creole seasoning. Preheat skillet on medium high add garlic butter and onion. SautÈ onions approximately 2 minutes; add shrimp, tomato and parsley, squeeze lemon over the shrimp and cook1 to 2 minutes, add wine and continue to cook until shrimp is tender and no longer translucent. 1 tbsp garlic butter 1/2 cup diced red onion 1 tsp Creole seasoning 1 16 oz can Bush light red Kidney beans 1 83/4oz pkg of precooked rice Preheat large saucepan on medium high, add garlic butter, onion and seasoning; sautÈ onions until brown. Add the beans and rice: Simmer on low for 8-10 minutes until done, -Submitted by Lucille R. Pisarro STUFFED TURKEY BREAST 1 8oz pkg fat free softened cream cheese 1 small can crushed pineapple, drained 2 cups crumbled cornbread (can use Pepperidge Farm stuffing mix) 1 egg, beaten 1/2 onion, chopped 1/4 to 1/2 cup chopped pecans 1 tsp poultry seasoning Preheat oven to 325∫. Rinse turkey breast and pat dry. Carefully loosen skin with knife and pull back, leaving skin attached along one edge. Stir together remaining ingredients in large bowl until well blended. If to dry, add abit of water. Place mixture between meat and skin. Secure skin with wooden picks. Place in roasting pan or dish. Bake 1 1/2 hours or until meat thermometer registers 160∫, basting occaisionally with pan drippings. Let stand 15 minutes, remove wooden picks, Slice and serve. -Submitted by Linda F. Jones


Epiphany Council of Catholic Women

SWISS CHEESE CHICKEN 4 boneless/skinless chicken breast halves 1/2 cup crushed croutons 1 can cream of celery soup 1/4 cup wine (or to taste) melted butter

4 slices Swiss cheese 1/2 cup croutons 1/ cup mayonnaise Lemon juice

In a buttered casserole dish place the chicken breast. Sprinkle lightly with lemon juice and pour melted butter over each breast. Sprinkle crushed croutons over each breast and place one slice of Swiss cheese on each. Combine soup, mayonnaise and wine; pour evenly over each chicken breast; top with whole croutons. Bake at 350∞ for 1 hour or until chicken is done. May be assembled a day ahead of time and refrigerated. Serves 4. Double recipe to serve 8. -Submitted by Mo Bechnel TUNA SPINACH DELIGHT 1 can solid white tuna 1 tsp minced garlic 1 pkg angel hair pasta

4 tbsp olive oil 1 pkg frozen chopped spinach

Drain tuna and flake with fork. Heat olive oil, tuna, garlic and thawed spinach in saucepan over medium heat. Cook pasta as per package directions. Drain. Place pasta in serving dish, top with spinach mixture. -Submitted by Lynn Longo VENISON STEW 2 lbs venison cut into bite size pieces(more or less depending on how much you like) 1 package of beef stew mix dash of Worcestershire and Teriyaki sauce 4 or 5 large potatoes 1 small bag of baby carrots 1 small or medium bag of baby corn beans & peas 2 cans Hunts Soup & Stew 2 bags of beef gravy salt & pepper to taste Pressure cook the vebison with 2 onions chopped, beef stew mix, Worecestershire, Teriyaki and 1 cup water for 15-20 minutes. Let the pressure go down on its on accord. Meantime peel and cut the potatoes into bite size pieces, cut the baby carrots in half, rinse, place in pot with water, precook for 5-10 minutes. Drain. Spray crock pot with cooking spray. Place venison, potatoes, carrots, baby corn, beans & peas, Hunts soup/stew. Let cook most of the day. About an hour before serving add the beef gravy, stir and continue to cook. If desired add a little brown gravy coloring mix. -Submitted by Mary R. Tucker

2005 Cookbook




Epiphany Council of Catholic Women


2005 Cookbook


BAKED BROCCOLI with STUFFING 2 boxes frozen chopped Broccoli 1/2 pkg Pepperidge Farm stuffing mix a little water

1/4 lb margarine 1 can cream of mushroom soup 6 slices Velveeta cheddar cheese

In large skillet melt margarine, add cooked and drained broccoli and stuffing. Mix lightly while adding soup. Add enough water to moisten. Place in 8” baking Dish and top with cheese. Bake in 325º oven for 30 minutes. Serves 6 to 8. -Submitted by Rita Gallagher BARBEQUED GREEN BEANS 6 slices bacon, diced 4 cans, cut green beans, drained. 1 cup firmly packed brown sugar

1 onion, chopped 1 can ketchup

Preheat oven to 250 º. Cook bacon and onions together until bacon is crisp. In bowl combine ketchup and brown sugar. Drain bacon and onions, add to drained green beans. Add ketchup and brown sugar. Place in casserole dish and bake 3 hours. Serves 12 -Submitted by Mo Bechnel BROCCOLI CASSEROLE 2 pkg frozen broccoli, thawed and drained 1 cup mayonnaise 1 cup cream of mushroom soup 2 eggs 1 cup shredded cheddar cheese Combine all ingredients in a small casserole, sprinkle with crushed Crackers, drizzle with butter. Bake at 350º for 25 minutes. -Submitted by Diane Lyon BROCCOLI CORNBREAD 2 boxes Jiffy cornbread mix 1 large onion chopped 1 stick butter , melted 1 tsp salt

1 pkg frozen, chopped broccoli 6 oz (3/4cup) cottage cheese 4 eggs,slightly beaten

Mix all ingredients, but add Jiffy mix last. Pour into greased 9 x 13 baking Pan. Bake at 400º 25-30 minutes. -Submitted by Lynn Longo

2005 Cookbook


BROWN SUGAR BAKED BEANS 2 1 lb cans pork and beans in tomato sauce 3/4 cup brown sugar 2 tbsp chopped sweet onion 1 tsp dry mustard 6 slices bacon, uncooked, chopped 1/2 cup ketchup Empty 1 can of beans into 1-1/2 quart casserole; combine brown sugar, onion and mustard. Sprinkle 1/2 of this mixture over beans. Add 2nd can of beans and top with remaining sugar mixture,bacon and ketchup. Bake uncovered in a slow oven 325ยบ for 2 1/2 hours. Makes 6-8 servings -Submitted by Sharon Gregg CARROT SOUFFLE 1 1/2 lbs carrots, peeled and chopped 1 cup sugar 3 tbsps all-purpose flour 1 tsp vanilla extract

3 eggs lightly beaten 1/2 stick butter or oleo, melted 1 tsp baking powder

Bring carrots and water to a boil in a medium saucepan; cook 35 minutes or until very tender. Drain and process in a food processor until smooth. Stir together carrot puree, eggs and remainingingredients. Spoon into a lightly greased 1 quart baking dish. Bake 350ยบ for 45 minutes or until set. -Submitted by Joyce Heeke CARROT SOUFFLE 2 cups cooked-mashed carrots 1/2 stick butter 1/2 tsp salt 1 cup milk 1 tsp cinnamon

2 rounded tbsp flour 1 tsp baking powder 3/4 cup sugar 3 beaten eggs

Mix the above ingredients and spoon into a lightly greased 1-qt casserole. Bake at 350ยบ for 30 minutes. Topping: 1 cup brown sugar 1/3 cup flour 1/3 cup butter 1/2 cup chopped nuts Combine and spread on carrot mixture. Bake 30 minutes more. -Submitted by Irene LeBlanc


Epiphany Council of Catholic Women

CARROT SOUFFLE 3 cups cooked, mashed carrots 3 tbsp flour 3 beaten eggs 1 stick melted butter or oleo

1 cup sugar 1/2 tsp cinnamon 1 tbsp baking powder

Mix all ingriedents. Place in a greased soufflé dish. Bake 15 minutes at 400º. Reduce heat to 325º for 45 minutes. -Submitted by Linda F. Jones CORN CASSEROLE 1 16 oz can whole kernal corn 4 oz grated cheddar cheese 2 beaten eggs 1/2 cup corn oil

1 16oz can cream corn 1 8-1/2oz box Jiffy corn muffin mix 8 oz sour cream

Mix all ingredients except cheddar cheese. Pour into a 2 quart casserole dish. Bake at 350º for 45 minutes, top with cheddar cheese, return to oven to melt cheese. -Submitted by Jerra Haines CORN CASSEROLE 1 box corn muffin mix 1 can cream style corn 1 cup sour cream 8 oz shredded cheddar cheese.

1 can whole kernal corn, drained 2 eggs 1- 1/2 sticks margarine

Melt margarine in baking dish. Add all the other ingredients except cheese. Mix well. Cover top with cheese. Bake at 350º for 30-40 minutes. -Submitted by Joyce Heeke CORN FRITTERS 1 & 1/3 cups all purpose flour 1 tsp salt. 1 beaten egg

1-1/2 tsp baking powder 1 can cream corn

Mix all ingredients and drop by tablespoon into hot oil. Brown on both sides. Drain on paper towels. Serves 4-6 -Submitted by Betsy Atkinson

2005 Cookbook


EASY POTATOES 2 lbs frozen hash brown potatoes 1 can cream of chicken soup 1 stick margarine, melted

1 lb cottage cheese 8 oz grated cheddar cheese

Mix and put into casserole dish. Top with crushed cracker crumbs. Bake at 350º for 1 hour. -Submitted by Kathy Verchick GRANDMA TURCOTTE’S BOSTON BAKED BEANS 1 lb dry navy beans, rinsed 1/4 lb salt pork 1/4 cup molasses 1 tsp salt 2 small onions, finely chopped

1-1/2 quarts cold water 1/3 cup brown sugar 1 tsp dry mustard 1 tsp pepper 1 small onion whole

In sauce pan place beans, water and salt. Cook until tender. Mix together brown sugar, molasses, dry mustard, salt, pepper, set aside. Drain beans, measure bean liquid, if needed add water to make 1-3/4 cups. Cut salt pork in half, score one half and thinly slice the other half. Spray bean pot or casserole dish with cooking spray. Alternate layers of beans, chopped onion, sliced pork and sugar mixture. Repeat layers, top with scored salt pork and the whole onion. Push them into beans a little bit. Cover and bake 5 to 7 hours, add water as necessary. Serves 8 -Submitted by Mary R. Tucker MACARONI & CHEESE This recipe was given to me by my mother-in-law when John and I were married. It is so good that you’ll never use the box again. Cook 8 oz elbow macaroni and drain. Add: dash of salt 1 egg beaten 1 cup milk 1 8 oz block of grated cheddar cheese Place in buttered casserole dish and top with crushed saltine crackers and butter slices. Bake 30 minutes at 350º -Submitted by Donna Walkup


Epiphany Council of Catholic Women

PERFECT POTATO SALAD 3 cups cubed or sliced cooked potatoes 1 tsp white vinegar 1/4 chopped celery (optional) 1-1/2 tsps salt 1 tbsp yellow mustard

1 tsp sugar 1/4 cup chopped sweet onion 1/4 cup sliced sweet pickle (optional) 3/4 cup mayonnaise 2 hard cooked eggs, sliced

Sprinkle potatoes, while still warm, with sugar and vinegar. Add onion, celery, pickle, seasonings, mayonnaise and mustard; toss to blend. Carefully fold in egg slices, reserving some for top. Chill. Serve in lettuce line bowl and top with a few egg slices. -Submitted by Sharon Gregg POTATO PUFF for BUFFET 2 lbs Russet potatoes 2 large eggs 1/2 cup milk 1/2 tsp pepper Paprika (optional)

1/4cup soft butter 1/2 cup sour cream 1 tsp salt 4 scallions, thinly sliced (1/4 cup)

Peel and cutup potatoes, place in saucepan; coverwith waterand bring to a boil. Cook until tender; drain well and put through a food mill or mash. Stir in butter until melted.In small bowl beat together; eggs, sour cream, milk, salt and pepper. Gradually stir in potatoes; stir in scallions. Turn into a buttered 5-6 cup baking dish. Dot with butter.Sprinkle with paprika. Bake in a preheated oven 375ยบ uncovered until lightly browned and puffed. Serve immediately. Makes 6-8 servings. May be made ahead and refrigerated. -Submitted by Rita Gallagher SCALLOPED SQUASH BAKE 4 lbs summer squash, sliced 1/2 inch thick 3/4 cup chopped onions 1/3 cup butter or oleo Pepper to taste 2 beef or chicken bouillon cubes 1-1/2 cups shredded cheddar cheese

1 cup water Garlic to taste 1/2 cup flour 2-1/2 cups milk 1 tsp oregano 1 3oz can French fired onion rings

Cook squash in water, covered, until tender. Drain well. Cook onion and garlic in oleo until tender; stir in flour and pepper. Gradually add milk, bouillon and oregano; cook and stir until thickened. Remove from heat. Stir in 3/4 cup cheese.In large mixing bowl, combine squash and sauce. Turn into a greased 3 qt shallow baking dish. Bake at 350ยบ for 25-30 minutes. Top with remaining cheese and onion rings. Bake 3 minutes more or until cheese melts. -Submitted by Cheryl LeDoux

2005 Cookbook


SMOTHERED CABBAGE 1 head of cabbage, chopped 1 onion, chopped Add a small amount of oil to a large fry pan. Add cabbage and onion. Cook until done. Add ham. Very good -Submitted by Jane M. Maranto, Kenner, LA SPINACH FRITTATA 1 10oz pkg frozen spinach, thawed and squeezed throroughly to remove liquid 4 eggs or equivalent egg substitute 1 cup part-skim ricotta cheese 3/4 cup freshly grated parmesan cheese 1/4tsp dried Italian seasoning 3/4 cup Portobello mushrooms, chopped ( optional) 1/2 cup finely chopped scallions (with some green tops) Salt & pepper to taste Preheat oven to 375º. In large bowl, whisk together all ingredients until well mixed. Spray a 9” pie plate with cooking spray and fill with spinach mixture. Bake for 30 minutes, or until browned and set. Let cool 15-20 minutes. Cut into wedges and serve. Serves 6. -Submitted by Karen Munn Pilot SQUASH CASSEROLE 1 cup bread crumbs 1/2 cup grated cheddar cheese Mix and press into square casserole dish. Saute and cool. 1 small diced onion 4 cups sliced squash Mix: 2 beaten eggs 1/2 cup grated cheddar cheese 1/2 tsp cayenne

1/2 cup sour cream (or 1/2 cup Mayo) 1 tsp basil

Stir into cooled squash and pour into casserole. Bake at 350º until set 30-40 minutes. Serves six. -Submitted by Betsy Atkinson SWEET and SOUR CABBAGE 1 medium head cabbage, chopped 1 tart apple, chopped 1 tbsp olive oil

1 medium onion, chopped 1 tbsp butter 2 to 3 tbsps sweet pickle juice

Saute cabbage and onion in large frying pan in butter and oil.. Cover and Continue to cook 10-15 minutes. Add apple, cook about 10 minutes more. Add sweet pickle juice, stir and serve. Serves 6-8. -Submitted by Marge Reslewic Amesbury, Mass


Epiphany Council of Catholic Women

SWEET POTATO and APPLE CASSEROLE 3 large cooked sweet potatoes 2 tbsp flour 2 tbsp butter 1/2 tsp apple pie spice 2 cups cooked sliced apples 3/4cup sugar 1 1/4 cup water 1/8 tsp salt 1 cup raisins marshmallows Mix flour and sugar add water, butter, salt and spice, Cook into a syrup. In buttered casserole alternate layers of sweet potatoes, apples, raisins and syrup. Bake 350ยบ until mixture bubbles. Cool slightly, top with marshmallows, return to oven and brown marshmallows. -Submitted by Pat Pepper SWEET POTATO CASSEROLE 3 cups cooked lightly mashed sweet potatoes 1 cup light brown sugar 2 eggs well beaten 1/2 cup oleo, melted 1 tsp vanilla 1 lg can evaporated milk Mix last 5 ingredients and lightly stir into the cooked sweet potatoes. Do not beat. Pour into buttered baking dish, bake at 350ยบ for 30 minutes. Remove from oven and top with topping, sprinkle with pecans, return to oven and bake 20 minutes or until topping is browned and bubbling. Topping 1 cup light brown sugar 1/4 cup oleo or butter, chilled 1/2 cup self rising flour 1 cup pecans , halves or chopped Mix flour and sugar, cut into chilled oleo until pea sized. -Submitted by Alene Prebys SWEET POTATO CASSEROLE 3 cups cooked mashed sweet potatoes 2 eggs, beaten 1/2 cup milk 1 cup sugar 1/4 cup butter or margarine, melted 1 tsp vanilla 1/2 tsp salt Mix all ingredients. Topping: 2/3 cup brown sugar 2cups chopped pecans

2/3 cup flour 1 stick butter or margarine, melted

Mix ingredients and put half of topping mix in bottom of 2 quart casserole that has been sprayed with Pam or lightly buttered or greased. Add potato mixture. Top with remaining topping mixture. Bake in a preheated oven, 350ยบ for 35 minutes. -Submitted by Cheryl LeDoux

2005 Cookbook


SWEET POTATO SOUFFLE 3 cups cooked mashed sweet potatoes 3 eggs, lightly beaten 1 tsp vanilla

1 cup white sugar 1/2 stick butter 1/2 cup sweet milk

Combine all ingredients and pour into buttered baking dish. Topping 1 cup brown sugar 1/2 stick butter 1/2cup self rising flour Mix until crumbly. Spread over sweet potato mixture Bake at 350ยบ for 15-20 minutes, until top is lightly browned. -Submitted by Mary R. Tucker SWEET POTATO SOUFFLE 2 cups mashed cooked sweet potatoes 1/2 cup butter or oleo 1/2 cup sugar 1/2 can evaporated milk 2 beaten eggs 1 tsp vanilla 1 tsp butter flaoring Mix well, by hand or electric mixer. Bake in a 1-1/2 quart baking dish 20 minutes at 350ยบ. Topping: 1/2cup chopped nuts 1/2brown sugar 1/2 cup coconut 1/2 stick melted butter or oleo Mix: Remove casserole from oven. and top with topping. Return to oven and bake 10 minutes or so until topping is melted and bubbly. Watch carefully. -Submitted by Sharon Gregg ZUCCHINI BREAD 3 eggs, beaten 2 cups sugar 2 cups shredded zucchini 3 cups unsifted flour 1/2tsp salt 1 1/2 tsp cinnamon 3/4 cup chopped nuts

1 cup oil 2 tsp vanilla 1 8-1/2 oz can crushed pineapple, undrained 2 tsp baking soda 1/2 tsp baking powder 3/4 tsp nutmeg

Beat eggs, sugar, oil and vanilla until foamy and thick. Stir in remaining ingredients.Bake in 3 prepared loaf pans at 350ยบ for 1 hour. Makes 3 loaves. Very moist. -Submitted by Mary Ann Krause


Epiphany Council of Catholic Women

ZUCCHINI MILANO 1 lb bulk Italian Sausage 1 medium onion Spaghetti sauce to cover casserole

1 large zucchini parmesan cheese

Brown Italian sausage in large frying pan. In a 9” x 13” casserole slice zucchini very thin. Top with thinly sliced onion. Then add Italian sausage. Top with your favorite spaghetti sauce. (Ragu works wonderfully) Sprinkle generously with freshly grated parmesan cheese. Cover and bake 350º for 1 hour. -Submitted by Joyce Heeke BAKED POTATO SALAD 6 Red potatoes 1/4 to 1/2 red onion, finely chopped 1/2 green pepper, finely chopped 3-4 tbsp sweet relish seas salt & pepper

6 hard cooked eggs 3 scallions (green onions) finely chopped 1/2 red pepper, finely chopped 3/4 cup Hellman’s light mayonnaise (+/-)

Wash and bake potatoes, just until done. Chop into small cubes unpeeled and while still warm. Chop eggs and add to potatoes, add mayo and mix. Use more or less mayo according to personal taste. Gently mix all ingredients together, serve immediately or chill. -Submitted by Colleen Lussier

2005 Cookbook



International Specialities

2005 Cookbook


KOLACHY Polish Christmas Cookies 1 cup butter at room temp. 1 8oz. pkg. cream cheese 1/4 tsp. vanilla

2 1/4 cups flour 1/2 tsp. salt thick jam

Cream butter and cream cheese until fluffy, beat in vanilla. Combine flour and salt, add a little at a time to butter mixture, blending well after each addition. Chill dough until easy to handle. Roll dough to 1/2" thickness on a floured surface, cut out 2 " circles, place on ungreased baking sheets. Make a thumbprint about 1/4" deep in each cookie, fill with jam. Bake at 350 degrees 10-15 min. or until lightly brown on edges. -Submitted by Sue Gerus CHRISTMAS POPPY SEED LOAVES Polish Dough: 2 pkg. yeast 1/2 cup warm water 4 1/2 cups flour 3/4 cup sugar 1/2 tsp. salt Filling: 2 Tbsp. butter 10 oz. ground poppy seeds 2 Tbsp. honey 2 tsp lemon juice or vanilla 1/4 cup raisins

1/2 cup butter 2 eggs 2 egg yolks 1/2 cup sour cream 1 tsp. vanilla

2 egg whites 1/2 cup sugar 1/4 chopped orange peel 2 tsp. grated lemon peel

For dough: Soften yeast in warm water. Mix flour with sugar and salt, cut in butter with pastry blender until mixture is a fine even crumb. Beat eggs and egg yolks, mix with softened yeast then stir into flour mixture. Add sour cream and vanilla, mix well. Knead dough on floured surface for 5 min. Divide in half, roll each half into a 12 in. square and cover. For Filling: Melt butter in a large saucepan, add poppy seeds, stir fry 3 minutes. Add honey, lemon juice, and raisins to poppy seeds, cover and remove from heat, let stand 10 min. Beat egg whites with sugar until stiff but not dry, fold in orange and lemon peels, gently fold in poppy seed mixture. Spread half of filling over each square of dough, roll up jelly roll fashion, seal edges and place on greased baking sheets. Cover and let rise until doubled in bulk, about 1 1/2 hours. Bake at 350 degrees for 45 min. Cool Icing:1 cup powdered sugar 2 Tbsp. lemon juice. Combine and spread over rolls. This takes time, but it is worth it. Makes 2 loaves. -Submitted by Sue Gerus

2005 Cookbook


CHRISTMAS STRUFOLI (Honey Balls) 5 to 6 cups flour (start with 5) 6 eggs 3/4 cup sugar 2 Tbsp. milk

2 Tbsp. baking powder 1/2 cup corn oil 3 Tbsp. vanilla oil for frying

Sift flour, baking powder and sugar. Beat eggs with milk, 1/2 cup ooil and vanilla. Gradually blend together the dry and liquids, mix to form a soft dough. Knead until smooth and soft. Form into a long loaf and start cutting into 1/2" slices and roll into long pieces like a pretzrl, cut in 1/2 " pieces. heat about 2 1/2" of oil in a deep pan. Fry the pieces of dough, a handfull at a time, stir to brown lightly, place pieces on paper towels to drain. While still warm put dressing on. Dressing: 1 1/2 -1 pound jars honey heated to just below boiling point 1/2 cup pine nuts (optional) 1/4 cup citron Colored sprinkles and candied cherries for decorating To heated honey stir in pine nuts and citron and pour over warm honey balls, tossing to coat well in a large bowl. Arrange on a large platter and sprinkle with confetti. Shape into a mound on a large flat dish or shape into a wreath. Put cherries sparingly on top to decorate. Makes about 150 little strufoli. -Submitted by Sue Gerus KIELBASA MUSHROOM SOUP Polish 1 pair of Kielbasa 1 lb. mushrooms 1 med. onion 1 cup barley

1 can tomatoes, strained 1 bay leaf Salt and Pepper to taste

Clean mushrooms and dice, cook them for 1/2 hours and put in a little salt. Drain the water from the mushrooms. Put the mushrooms in a large pot, add 2 1/2 quarts water, put in the onions, tomatoes and bay leaf, add the kielbasa and barley and cook for 1 hour. -Submitted by Irene LeBlanc


Epiphany Council of Catholic Women

CHEESE AND POTATO FILLED PIEROGI Polish For pierogi dough, sift 2 1/2 cups flour onto board, sprinkle with 1/2 tsp. salt, deposit whole egg and 2 Tbsp. salad oil at the center and blend ingredients. Add about 1/2 cup cold water a little at a time, working the dough constantly to absorb it. Knead dough until smooth, roll it into a ball and let it rest under a warm inverted bowl 10 min. Meanwhile prepare the filling: Cook 1 lb. potatoes in lightly salted water until tender. Drain and cool. Add 1/2 lb. crumbled farmer cheese and mash well together with the potatoes until mixture is uniform. In 2 Tbsp. oil lightly brown chopped onion and add to mixture. Mix well and add salt and pepper to taste. Roll dough out thin on floured board, cut into rounds with glass or biscuit cutter, place a spoonfull of filling at center of each round, fold in half and pinch edges together to seal. Cook in batches in a large pot of boiling salted water so they float freely without crowding. Cooking time is roughly 10 min. but test one for doneness just to be sure. Remove with slotted spoon and drain. Serve with melted butter, bread crumbs browned in butter or sour cream. -Submitted by Irene LeBlanc KAPUSNIAK Polish sauerkraut soup 1/2 - 3/4 lb. meaty pork bones 8 cups water 1 tsp. salt 2 small carrots 1 stalk celery 1 onion

1 bay leaf 5 peppercorns 1 pt. sauerkraut 4 slices bacon 1 chopped onion 3 Tbsp. flour

Prepare stock by cooking pork bones in 8 cups water for 1 hour. Skim off scum. Add salt, carrots, celery, onion, bay leaf and peppercorns and cook until meat comes away from the bones. Strain the stock reserving the liquid and the meat. Return stock to the pot. Drain sauerkraut, reserving the juice, rinse in cold water and drain, chop and add to strained stock. Cook on medium heat, uncovered 30 minutes. Dice meat from bones and add to pot and reduce heat and cook covered until sauerkraut is very tender. In a skillet fry 4 slices diced bacon with chopped onion, stir in 3 Tbsp. flour and several Tbsp. soup and stir into a smooth paste. Add to pot, stir and simmer several more minutes. If soup is not as tart as you like, add some of the reserved sauerkraut liquid. R. Strybel-The Polish Chef -Submitted by Irene LeBlanc

2005 Cookbook


CHICKEN FRICASSEE SOUP Brown chicken breast in butter. Add a half pot of water enough for soup. When chicken is tender take 2 tsp. of flour, 2 Tbsp. of sour cream and 1/2 tsp. salt. Salt cuts the curdling, beat with an egg beater. If you see some lumps let the soup cool before you add the sour cream mixture and don't make it too thick. Add some more water if too thick. Add pieces of chicken (cut up in small pieces) , that you browned in butter, to the soup. -Submitted by Irene LeBlanc's Polish Aunt in Jersey SWEET POLISH CABBAGE SOUP Buy a nice head of cabbage, light weight, cut fine. Add a can of Campbell Tomato Soup to a half pot of water, 1/2 onion diced, 1 tsp. parsley, 1/2 rib of celery, diced, 1 Beef Bouillion Cube, 1 tsp. salt. Let it cook till tender. While it is cooking, cook 2 potatoes then mash them with a little milk and add to the cabbage. Melt some butter and add a little flour to it, judging how thick you want it, keep in mind you have mashed potatoes in the soup. Add to soup. Add hot pepper if you like and 1/2 tsp. baking soda, it cuts the acid. Serve hot -Submitted by Irene LeBlanc's Aunt in Jersey ZITI CHICKEN ALFREDO 1 lb. ziti 3 chicken breasts, boneless, skinless 16 oz. package frozen broccoli pieces

1 Jar Alfredo sauce grated cheese (optional)

Cook ziti according to directions. Cook broccoli according to directions. Cut chicken into small pieces, cook in frying pan in small amount of oil. Mix chicken, broccoli and ziti together. Add Alfredo sauce. Mix in cheese if desired. Season to taste. -Submitted by Margaret Babinec ITALIAN POTATO SALAD WITH GREEN BEANS AND RED ONION 2 lbs. russet potatoes skin on 3/4 lb. fresh green beans, cooked and cut into 1" pieces. 1/2 cup thinley sliced red onions 2 hard boiled eggs Dressing: 1/2 cup olive oil 1 Tbsp. chopped parsley 1/4 cup mayonaise Salt and pepper juice of 1/2 lemon Simmer potatoes until tender, carefully drain and allow to cool, peel and cut into 1/2" dice. Toss potatoes with green beans, onion and eggs. Pour mixed dressing over all and toss. -Submitted by Sue Gerus


Epiphany Council of Catholic Women

ITALIAN CHICKEN ROLLS 3 or 4 skinless boneless chicken breasts 2 Tbsp. water 1/4 lb. provolone cheese flour for coating 1/4 lb. proscuitto slices bread crumbs 2 eggs beaten. Sauce: 1 Tbsp. butter 1/4 cup finely chopped shallots 1/4 lb. mushrooms, sliced thin 2 Tbsp. flour

1 cup chicken stock 1/2 cup dry white wine salt and pepper

Pound each chicken breast into 1/4" thickness, season with salt and pepper. Add a slice of provolone and then a slice of proscuitto, roll the chicken up tightly and secure with toothpicks. Season outside with salt and pepper. Beat the eggs with the water in a bowl. Place the flour and breadcrumbs in separate bowls. Roll each chicken roll in flour and shake, roll in eggs and then in bread crumbs. Heat a frying pan and add oil, put a couple of slices of butter in the oil. Brown the breaded chicken rolls lightly on all sides and remove the toothpicks. Place the rolls, seam side down in a glass baking dish. Bake at 350 for 20 to 25 min. While chicken is baking prepare the sauce. In a frying pan add butter, shallots, mushrooms and saute, add the 2 Tbsp. flour and cook together to form a roux. Add the chicken stock and wisk until smooth over low heat. Add the wine and simmer 5 min. until smooth, add salt and pepper. Serve the sauce over the chicken. -Submitted by Sue Gerus EASY ITALIAN COOKIES 1/2 lb. butter, softened 2 large eggs, beaten 1 cup sugar

4 cups flour 2 tsp. baking powder 2 tsp. vanilla

Cream butter and sugar, add eggs and vanilla, mix well. Blend in flour and baking powder. Cut off pieces of dough, the size of a walnut, roll to about 1/2" thickness then shape into a curved "S" shape, about 2 1/2 long or a straight 2 1/2 pencil shape. Bake in preheated 350 degree ofen until lightly browned, about 15 or 20 min. Icing: 1/2 box powdered sugar 2 Tbsp. mild 1 Tbsp. anise extract Blend sugar and anise extract, adding milk slowly to form a soft smooth icing. Ice cookies while warm. Note: You can use 1 Tbsp lemon juice or almond extract instead of anise. -Submitted by Sue Gerus

2005 Cookbook


ITALIAN FILLED SPONGE CAKE 6 eggs, separated 1 cup sugar 1 tsp. vanilla

2 tsp. baking powder 1 cup flour

Beat egg whites until foamy, slowly add egg yolks to egg whites, one at a time. Then add sugar and vanilla. Add baking powder to flour and gradually add to wet ingredients and mix well. Into 2 round 9" baking pans, both of which have been lined with waxed paper, pour half the batter into each pan. Bake at 350 degrees for 15 to 20 min. Topping: 1 medium can crushed pineapple 1 large can sliced peaches 1 1/2 pints of heavy cream 8 strawberries cut in half 3 tsp. sugar Whip cream with sugar until it peaks. On serving dish, place 1st layer on which you evenly spread pineapple and 1 cup of whipped cream. Cover with second layer and drizzle peach juice evenly on top. Spread the rest of cream over top and sides. Decorate top with sliced peaches and strawberries. Alternative Custard Filling: 1 cup sugar 1 qt. milk 2 eggs 1 Tbsp. melted butter 1/2 cup cornstarch 1 tsp. vanilla or rum flavoring In a saucepan blend sugar, eggs and cornstarch, slowly add the milk, stirring constantly over medium heat. Stir custard until just below boiling, remove from heat. Add 1 Tbsp. melted butter and vanilla or rum, blend well and let chill until thickened. Spread it on the bottom layer of sponge cake, instead of pineapple and cream. Cover with second layer, cover top and sides with whipped cream then pat sides of cake with crushed almonds. This cake is a winner. -Submitted by Sue Gerus CHICKEN CACCIATORE 1 large onion, chopped 3 cloves garlic, minced 1 28 oz. can stewed tomatoes 2 tsp. salt 1 bay leaf 1 cup dry red wine

1 large green pepper, chopped 1/4 cup olive oil 2 tsp. oregano 1/2 tsp. pepper 1 3 lb. fryer, cut up

Heat oil in skillet, brown chicken in oil about 10 min. Remove chicken and add onion, green pepper and garlic. Saute till onion is transparent. Stir in tomatoes, wine, oregano salt and pepper and bay leaf. Arrange chicken in pan and heat till boiling. Reduce heat, cover and simmer 40 min. or until chicken is fork tender. Discard bay leaf. Serve with cooked spaghetti or ziti. Serves 6 -Submitted by Marguerite Corrao


Epiphany Council of Catholic Women

CHICKEN CACCIATORE 1 Tbsp. oil 1 lb. boneless chicken 1 large green pepper, cut in strips 1 medium onion 1 can (14 1/2 oz.) stewed tomatoes

1/4 cup water 1 tsp. garlic powder 1/2 tsp. oregano leaves 1/4 tsp. pepper 2 cups minute rice

Heat oil in large skillet, add chicken, green pepper and onion, cook and stir until chicken is lightly browned. Stir in tomatoes, tomato paste, water, garlic powder, oregano and pepper. Bring to a boil. Reduce heat to low, cover and simmer 5 min or until chicken is fork tender. Prepare rice. Serve chicken mixture over rice. Serves 4 -Submitted by Pat Pepper PESTO PROVOLONE BATTER BREAD 1 (16 oz.) package hot roll mix (Pillsbury) 1 large egg 1/2 cup plus 2 Tbsp.shredded provolone cheese 1 (3.5 oz.) jar pesto basil sauce (Alessi) divided 1 Tbsp. pine nuts 1 1/4 cups hot water (120 to 130 degrees) Combine roll mix, yeast packet, and 1/2 cup cheese in a large mixing bowl, stirring well, add hot water and egg, beating 2 minutes at medium speed of a heavy duty electric stand mixer. Add pesto, beating well. Scrape dough from sides of bowl. Cover and let rise in a warm place free from drafts, 30 minutes or until doubled in bulk. Stir dough 25 strokes with a wooden spoon. Spoon batter into a greased 2 qt. round casserole, sprinkle with pine nuts and remaining 2 Tbsp. cheese. Bake at 350 degrees for 45 min. or until loaf is brown. Yield: 10 servings. -Submitted by Elaine Munn WHITE PIZZA DIP 1 envelope Lipton Savory Herb w/Garlic soup mix 1 cup shredded mozzarella cheese 1 container (16 oz,) sour cream 1/4 cup chopped pepperoni (optional) 1 cup ricotta cheese l loaf Italian or French bread, sliced Preheat oven to 350 degrees. In a shallow 1 qt. casserole, combine soup mix, sour cream, ricotta cheese 3/4 cup mozzarella cheese and pepperoni. Sprinkle with remaining 1/4 cup mozzarella cheese. Bake uncovered 30 min. or until heated through. Serve with bread. -Submitted by Patti Pepper Stapleton

2005 Cookbook


SPAGHETTI CARBONARA 1 pound bacon 1 pound spaghetti 3 eggs 1/4 to 1/2 cup parmesan cheese Cut bacon into small pieces and fry. Cook the spaghetti as directed on package. Mix the 3 eggs and parmesan cheese together. Put bacon pieces along with a little of the grease onto the cooked spaghetti. Put the egg and cheese mixture on the spaghetti and toss lightly. Put spaghetti on low heat till eggs are cooked a little. Salt and pepper as needed. -Submitted by Sister Mathilde RICE AND SAUSAGE CASSEROLE 1 medium onion chopped 1 lb. Italian sausage, remove casing 2/3 cup mozzerella cheese, diced 1 Tbsp. parsley, chopped

1 Tbsp. olive oil & 2 slices butter 3 cups cooked rice 2 eggs beaten

Saute onion in oil until tender, add sausage, cook until browned, pour off fat. Add rice and cheese, mix carefully. Transfer mixture to 2 qt. baking dish. Combine eggs and parsley and pour over rice and meat mixture. Bake at 300 degrees for 30 min. Cut into squares to serve. -Submitted by Sue Gerus ITALIAN STYLE EASTER BREAD 1/4 cup lukewarm water 1 tsp. plus 1/2 cup sugar 1 pkg. dry yeast 1 cup scalded milk Pinch of salt

1/3 cup unsalted butter 2 eggs beaten 3 cups all purpose flour 6 eggs, uncooked, in their shells

Combine water, 1 tsp. sugar and yeast in a small bowl and let rest 5 min. In large bowl, combine milk, salt, butter, beaten eggs and remaining 1/2 cup sugar. Add about half of the flour and beat well until smooth. Stir in the yeast mixture. Slowly add the remaining flour to form a stiff dough. Add more flour if needed. Turn out on a floured board and knead until smooth. Place in a greased bowl, cover and let rise in a warm place until doubled, about 1 hour. Punch dough down and return to floured board and divide into 6 pieces. Roll each piece to form a 1" thick rope and make a U shape. Place an egg, uncooked, on the inside of each U shape, twist the lengths forming a fish tail at the bottom. Brush with 1 egg that has been mixed with 1 tsp. water. Sprinkle with confetti and place on a greased baking sheet. Cover and let rise until doubled in size. Bake at 350 degrees until lightly browned, about 30 min. Cool on rack. -Submitted by Sue Gerus


Epiphany Council of Catholic Women

CHICKEN MARSALA 4 small boneless chicken breasts 1-1/2 cups sliced fresh mushrooms 2 Tbsp. sliced fresh green onions 2 Tbsp. water

1/4 tsp. salt 1/4 cup dry Marsala wine or Dry Sherry Non-stick spray

Pound the chicken breasts until 1/4" thick. Spray your skillet with the non-stick spray and preheat the skillet over medium heat. Cook the chicken breasts for 2-3 minutes on each side or until tender and no pink remains. Remove to platter and keep warm. Add the mushrooms, green onions, salt and water to skillet, cook until all are tender and most of the liquid has evaporated. Add Marsala or Sherry to the skillet, cook 1 minute. Spoon the vegetables and sauce over the chicken and serve. -Submitted by Lucille R. Pisarro ITALIAN SAUSAGE PIE (Appetizer)

1 Pie shell 3/4 lb. sweet Italian sausage, remove casing and crumble` 1/2 cup onions

3 eggs beaten 1/2 cup milk or cream 1 cup shredded mozzarella or provolone salt and pepper

Saute sausage and onions, drain and spoon into pie shell. Blend eggs, cream or milk, salt and pepper. Pour over sausage and onions and bake until custard sets. Bake in 350 degree oven for 35 min. Allow to cool. Serve in small pieces. -Submitted by Sue Gerus HEARTY PASTA SOUP 8 oz. tubetti or ditalini pasta (2 cups cooked) 1 can (14 1/2 oz.) petit-cut diced tomatoes 3 slices bacon, cut into 1/2 " pieces 1 can (15 oz.) cannellini beans, rinsed and drained 1 large celery stalk, thinly sliced 1/2 cup loosely packed fresh parsley leaves 1 small onon, chopped 1/4 cup freshly grated Romano cheese 1 cup shredded carrots 1 can (14 oz.) chicken broth (1 1/2 cups) Heat 3 qt. covered saucepan of salted water to boiling over high heat. Add pasta and cook as label directs. Meanwhile, in a 4 qt. saucepan, cook bacon over medium heat 3 min. or until browned, stirring frequently. Add onion, and carrots, cover and cook 4 to 5 min. or until vegetables are tender, stirring occasionally. Add broth, tomatoes with juice and water. Cover saucepan and heat to boiling over high heat. Drain pasta and stir into broth mixture. Stir in beans and parsley, heat through. Ladle soup into 4 large soup bowls, or 9 cups. Sprinkle with Romano cheese to serve. -Submitted by Irene LeBlanc

2005 Cookbook


ITALIAN ORANGE JUICE COOKIES 1/2 cup sugar 1 1/2 sticks margarine 3 eggs 1 tsp vanilla

1/2 cup orange juice 3 cups flour 3 tsp. baking powder

Blend the first 5 ingredients in a blender or mixer and pour into a bowl. Add the flour and baking powder and knead thoroughly. Batter must not be stickey, may require more flour. After nicely blended, take a large Tbsp. of batter and roll between your hands to form a pretzel like stick, bring 2 ends together to form a small ring. Preheat oven to 350 degrees. Place cookies on a large ungreased cookie sheet, let stand 10 min. at room temp. before baking. Bake for 15 - 17 min. or until lightly golden brown. Icing: 1/2 lb. powdered sugar 1/2 cup orange juice 1/2 tsp. vanilla Put all ingredients in a mixing bowl, mix until you get a heavy syrup. Add more orange jiuce if needed. When cookies are done dip each cookie while still hot into the icing mixture, this will form a glaze over the cookie. Place on cooling rack and sprinkle with candy confetti. Let cool until icing dries. -Submitted by Sue Gerus

BLEND OF THE BAYOU Cayjun 1 (8 oz.) package cream cheese 1 stick margarine or butter 1 lb. shrimp, peeled and deveined 1 large onion, chopped 1 can mushrooms, drained 1 tsp. Tabasco sauce 1/4 tsp. red pepper 1 pt. crab meat (white)

1 bell pepper 2 ribs celery, chopped 2 Tbsp. margarine or butter 1 can cream of mushroom soup 3/4 cup cooked rice Grated sharp cheese for topping Cracker crumbs for topping

Melt cream ceese and butter or margarine using double boiler. Saute shrimp, onion, pepper and celery in 2 Tbsp. butter or margarine. Add to first mixture. Add soup, mushrooms, seasoning, crab meat and rice. Mix well. Place in 2 qt. casserole and top with cheese and cracker crumbs. Bake at 350 degrees about 20-25 minutes until bubbly. Serves 8. Freezes well. -Submitted by Cheryl LeDoux


Epiphany Council of Catholic Women

ARROZ CON POLLO Cuban Chicken and Yellow Rice 1/4 cup olive oil 2 Spanish onions, chopped 1 green pepper, chopped 1 -2 cloves garlic, crushed 2 bay leaves 2 tsp. salt 1/2 tsp freshly ground pepper

1 tomato, diced (may use 2 whole canned tomatoes) 4 large chicken pieces 2 cups water (or chicken broth) 1 cup long grain rice 4-5 stigmas saffron, toasted and crushed (or Sazon Goya) Canned peas and pimentos for garnish 1/2 Tsp. paprika

Heat the oil in a Dutch oven or large kettle that is ovenproof. Add the next 9 ingredients. Saute until tender. Add the chicken pieces and saute until firm. Add the water and bring to a boil. Add the rice and saffron. Bring to boil again. Stir. Cover and bake in a 375400 degree oven for about 20 minutes, or cook on the stovetop on medium-low heat for 20 minutes. Garnish with peas and pimentos. -Submitted by Elaine Munn SPINACH QUICHE French 4 eggs beaten 2 cups of half and half 1 package of Knorr Vegetable Soup Mix 1 cup grated Swiss cheese 1 box frozen chopped spinach, defrosted and squeezed dry of water Beat the eggs, then add the other ingredients and then stir in the spinach. Pour into a pastry crust and bake at 350 degrees until golden brown. You can use Pillsbury ready to bake crust. This is a great recipe and you can change the spinach and use sausage, bacon, ham or small shrimp. -Submitted by Lucille R. Pisarro IRISH SODA BREAD 1 cup raisins (soak in hot water) 3 cups flour 3/4 cup sugar 1 tsp. baking soda

2 tsp.baking powder 1 pint sour cream (16 oz) 2 Tbsp. melted butter 2 eggs, beaten)

Mix (by hand) all dry ingredients together. Mix sour cream, butter and eggs together, then add to dry mixture. Lastly, drain raisins and add to all ingedients. Grease a round pan and bake at 350 degrees for 30 minutes. Cut cross in top of bread. Put back in oven and bake for another 30 minutes or until bread is done. Enjoy! -Submitted by Joan Murray

2005 Cookbook


COLCANNON (Irish Mashed Potatoes with Cabbage) 6 medium poratoes (about 2 lbs. 1/3 cup milk 1/2 small head cabbage, shredded (about 3 cups) 1/4 cup margarine or butter, softened 6 scallions (with tops) chopped 1 teaspoon salt 1/4 cup water Dash of pepper 1/8 teaspoon salt Margarine or butter Heat salted water (1/2 tsp. salt to 1 cup water) to boiling. Add potatoes. Heat to boiling, reduce heat. Cover and cook until tender, 30 to 35 minutes, drain. Heat cabbage, scallions, water and 1/8 tsp. salt to boiling, reduce heat. Cover and simmer until crisp tender, 5 to 10 minutes, drain. Mash potatoes until no lumps remain. Beat in milk in small amounts. Add 1/4 cup margarine, 1 tsp. salt and the pepper, beat until potatoes are light and fluffy. Stir in cabbage and scallions, dot with margarine. (Throughout Ireland this is a favorite dish to serve on Halloween, when a ring or coin may be added to the mixture, forcasting good luck for the person who is served the portion containing the prize.) -Submitted by Elaine Munn HUNGARIAN SEKELI GOULASH 2 lb. lean pork, cut up 2 onions, chopped 1 large can sauerkraut 1 tsp. paparika 1 Tbsp. mustard

1 tsp. salt 1 cup water, lukewarm 1/2 tsp. caraway seed

Brown the pork for about 15 minutes. Add onions and saute until tender. Add sauerkraut which has been washed and drained. In a bowl blend the paparika, salt, water, caraway seed and mustard and pour over the sauerkraut and meat. Simmer one hour or until pork is tender. Just before serving blend 1 Tbsp. flour with 1 cup sour cream. Stir and simmer a few more minutes. Good with rye bread or mashed potatoes. -Submitted by Irene LeBlanc WASSETTE (German) 2 lbs. ground beef 3 large onions chopped 1 can tomato soup

1 can mushroom soup 1 small package egg noodles salt and peppr

Brown beef and onions. Mix other ingredients with beef and add noodles. Top with cheese. -Submitted by Mary Ann Kraus


Epiphany Council of Catholic Women

SAUERBRATEN (German) 4 lb. pot roast of beef 2 cups cider vinegar 2 cups water 12 peppercorns 4 bay leaves 4 whole cloves

1 1/2 tsp. salt 1/4 tsp. pepper 12 carrots cut in strips 6 onions sliced 12 gingersnaps, crushed 1 Tbsp. sugar

Place the meat in a bowl, set aside. Combine the vinegar, water peppercorns, bay leaves, cloves, salt and pepper in a saucepan and heat just to boiling. Remove from heat, cool slightly. Pour mixture over meat in bowl. Cool, cover bowl tightly and put in refrigerator. Marinate for 5 days, turning meat once a day. Remove meat from marinade and drain thoroughly. Strain and reserve marinade. Put pot roast in Dutch oven and brown on all sides. Add 1 cup of the marinade, the carrots and onions. Bring rapidly to boiling, cover tightly and simmer about 2 hours or until tender. If necessary, add more of the marinade. Remove meat to a warm platter and keep warm. Stir the gingersnaps and sugar into the liquid in the Dutch oven. Simmer for 10 minutes. This makes a delicious gravey. Serve with egg noodles. Serves 8. -Submitted by Elaine Munn FASTNACHTS (Penn. Dutch-German Doughnuts, a Shrove Tuesday tradition) 1 pkg. active dry yeast 1/4 cup warm water 1 tsp. sugar 3 cups sifted flour 2 cups milk, scalded and cooled to lukewarm 3 eggs well beaten

1/4 cup melted butter 1 cup sugar 1 1/2 tsp. salt 1/2 tsp. ground nutmeg 3 1/2 to 4 cups sifted flour

Soften yeast in warm water. Let stand 5 to 10 minutes. Add 1 tsp. sugar and 3 cups sifted flour to the milk stirring until smooth. Stir in the yeast. Cover, let rise in a warm place until doubled. Stir in eggs, butter, the remaining sugar, salt, nutmeg and enough flour so that mixture can no longer be stirred with a spoon (a soft dough). Cover, let rise until doubled. Punch down dough and divide into two portions. On a floured surface, roll out each portion about 1/2 in. thick. Cut dough with a doughnut cutter. Cover dough and let rise again in a warm place until doubled. Fry in deep fat heated to 370 degrees. Fry 3 to 4 min. or until lightly browned, turn doughnuts to brown evenly. Remove from fat, drain. (My Grandma used to make these only for Shrove Tues., which is the day before Ash Wed. and they had to all gone as we couldn't have them during Lent. I think they were always gone in pleanty of time.) -Submitted byElaine Munn

2005 Cookbook


CHINESE CHEWS 2 Tbsp sugar 1/2 cup butter 1 cup plain flour Mix as in pie crust. Pat into bottom of pan and bake at 350 for 15 min. 2 eggs 1 1/2 cups brown sugar 1 cup coconut 1/2 cup nuts Mix together and pour over crust. Bake at 350 for 25 minutes -Submitted by Patti Pepper Stapleton CHICKEN AND COCONUT MILK SOUP Thai (A lovely lemony, creamy soup) 5 cups "Thin" coconut milk 3 green onions, finely chopped 1 small chicken sectioned and cut into bite size pieces 2 Tbsp. coriander leaves, chopped 3 stalks lemon grass, bruised and cut into 1" lengths 4-6 fresh Serrano chillies, seeded and chopped 2 tsp. Laos powder (Ka) Juice of 2 limes 3 tbsp. fish sauce (Nam Pla) In a sauce pan, bring the "Thin" coconut milk to a boil. Add the chicken, lemon grass (you can get dried lemon grass), and Laos powder. Reduce heat and simmer until the chicken is tender, about 15 min. Do not cover as this will tend to curdle coconut milk. When the chicken is tender, add the green onions, coriander leaves and chillies. Bring the heat up to just below boiling. Remove the pan from heat, stir in lime juice, fish sauce and serve. -Submitted by Elaine Munn THAI CURRY CHICKEN AND VEGETABLES 1 1/2 cups uncooked long grain rice 3 cups water 2 Tbsp. oil 1 tsp. Chinese five-spice powder 1/2 to 1 1/2 tsp. salt 1/2 tsp. MSG (optional) 1/2 tsp. garlic powder 1/2 tsp. ground ginger 1/2 tsp ground red pepper

1 Tbsp. soy sauce 1 1/2 lb. boneless, skinless chicken breasts cut into 1 in. pieces 1 cup chicken broth 3 tsp. curry powder 2 Tbsp. rice vinegar or white vinegar 1 (14 oz.) can coconut milk 1 (11 oz.) pkg select frozen broccoli carrots and water chestnuts

Cook rice, cover to keep warm. Meanwhile, heat oil in large skillet or wok over medium heat until hot. Stir in five spice, salt, msg, garlic powder, ginger, pepper, ground red pepper and soy sauce, blend well. Add chicken, cook and stir 5 to 8 min. or until coated with seasonings, lightly browned and no longer pink. Stir in broth, curry powder, vinegar and coconut milk. Bring to a boil. Reduce heat and simmer 20 to 25 minutes, stirring occasionally. Add frozen vegetables to skillet, bring to a boil. Cook 3 to 5 min. or until vegetables are crisp-tender, stirring occasionally. To serve, place rice in individual bowls, spoon chicken mixture over rice. -Submitted by Cheryl LeDoux


Epiphany Council of Catholic Women

PAD THAI Thai Fried Noodles Pad Thai are usually served as part of a luncheon meal or as a midday snack. 1/2 cup vegetable oil 6 cloves garlic, finely chopped 1 cup small cooked shrimp 1 Tbsp. sugar 1 cup bean sprouts Garnish: 1 Tbsp dried shrimp powder 2 Tbsp. peanuts, coarsley ground 1/2 tsp. dried red chilli flakes

1 1/2 Tbsp. tomato ketchup 2 eggs, beaten 3/4 lb. rice vermicelli (Sen Mee) soaked in hot water 15 min. 3 Tbsp. fish sauce (Nam Pla)

2 green onions, chopped 2 limes, sliced into 1/8" circles

Heat the oil in a wok and fry the garlic until golden. Quickly add the shrimp and stir-fry until heated through. Add the sugar, fish sauce and ketchup and stir until sugar dissolves. Add the beaten eggs, letting them set slightly then stir to scramble. Add the noodles and toss and stir for about 2 min. Reserving about 4 Tbsp. of the bean sprouts, add the remainder to the wok. Stir over heat until the bean sprouts are barely cooked. Turn the Pad Thai onto a platter, placing the reserved raw bean sprouts on one side. Presentation: Sprinkle the noodles with the garnish ingredients in the folowing order: Shrimp powder, peanuts, chilli flakes, green onions, coriander leaves. Ring the platter with the lime slices and serve. -Submitted byElaine Munn TEX-MEX CHILI DIP 1 8 oz. package cream cheese 8 oz. Jalapeno cheese, shredded

1 can Hormel chili without beans sliced black olives

Soften cream cheese and spread on bottom of 9 in. pan or dish. Spread chili over the cream cheese. Sprinkle Jalapeno cheese over chili. Put sliced black olives over the top. Bake in 350 degree oven for 30 min. or until bubbly. Serve hot with Frito-Lay scoops. This can be doubled and put in a 9x13 dish. -Submitted by Becky Gomez

2005 Cookbook


CHICKEN ENCHILADAS 1 pint sour cream 1 small can diced green chilies 1 small can ripe olives, sliced 1 can cream of chicken soup

2 or 3 chicken breasts, cooked flour tortillas grated cheddar and jack cheese

Cook and cut chicken into bite size pieces. Mix the soup, sour cream, chilies and sliced olives together. Reserve half of mixture. Mix chicken and half of the soup mixture together, put 2 or 3 Tbsp of mixture down the center of each tortilla and sprinkle with cheese. Roll and put in baking dish. Put remaining soup mixture over the top and sprinkle with cheese. Bake in 350 degree oven for 20 min. or until hot. May be done in microwave for 10 min. on high. (I use a large can of white meat of chicken, it is just as good and easier. Makes an easy company dish. This recipe came from a friend in Oregon.) -Submitted by Elaine Munn SEAFOOD EMPANADAS Pastry: 2 cups all-purpose flour 1 tsp. salt 2/3 cup shortening 5 Tbsp. iced water Prepare as for pie crust. Divide in half. Roll each half thinly and cut out 3" circles. Place about 2 Tbsp filling on each circle, dampen edges and fold in half. Seal with fork and deep fry (best method) or bake if desired for 5 min. at 400 degrees until golden brown. Filling: 1/2 lb. raw shrimp, crab or white fish or combination 1/2 tsp. salt 2 Tbsp. chopped onion 1/4 tsp. pepper 2 or 3 cloves garlic, minced 1 1/2 Tbsp. fish or chicken stock 1 Tbsp. oil 2 tsp. minced jalapeno or chili peppers Dash of white wine 2 tsp. minced green onion 2 tsp. flour 1 Tbsp. crushed blanched almonds Chop fish, shrimp or crab and saute with onion and garlic in oil until about half cooked. Add wine, blend in flour, salt pepper and stock blending well. Remove from heat and add remaining ingredients. Bon Appetit! -Submitted by Cheryl LeDoux


Epiphany Council of Catholic Women

LAYERED ENCHILADA CASSEROLE 1 small onion (1/4 lb.) chopped 1 1/2 tsp. ground cumin 1 small green pepper, stemmed, seeded and chopped 2 cans red enchilada sauce 1 clove garlic minced 12 corn tortillas 1/4 cup water 3/4 lb. Jack cheese, shredded 1 can (15 oz.) red kidney beans drained 1 small can sliced ripe black olives 1 10 oz. pkg. frozen whole kernel corn Sour cream or unflavored yogurt 1 can tomato sauce Optional: 1/3 cup thin sliced green onions 1 4 oz can green chilies Prepared salsa (taco sauce) In a 3-4 qt. pan, combine onion, green pepper, garlic and water. Boil on high stirring often until liquid evaporates and vegetables are slightly browned, 8-10 min. Stir in next 5 ingredients, stir well. Bring to a boil, then gently simmer uncovered about 15 min. to blend flavors. Remove from heat. Pour about 1/2 cup enchilada sauce into a 9x13 flat baking dish, pour remaining enchilada sauce into bowl. Dip 4 tortillas, 1 at a time, into bowl of sauce to coat. Overlap in pan to cover bottom of pan. Top with 1/2 kidney bean and corn mixture and a little jack cheese. Dip 4 more tortillas into sauce, cover mixture in dish. Top with remaining kidney beans and corn mixture and a little jack cheese. Dip last 4 tortillas into sauce and arrange over bean mixture, sprinkle with all the remaining cheese and sprinkle with olives. Bake uncovered in a 350 degree oven until hot and bubbly and cheese is melted, about 20 min. Serve yogurt or sour cream on the side along with green onion and salsa. -Submitted by Loretta Kissner SOUR CREAM AND SALSA CHICKEN 1 1/2 tsp. vegetable oil 4 boneless, skinless chicken breasts 1/2 cup salsa 1/2 cup sour cream Brown chicken in oil. Mix together sour cream and salsa, pour over chicken. Reduce heat and simmer 10-15 minutes, turning chicken once. Serve over rice. We prefer brown and wild rice mix. This recipe is very fast and easy! -Submitted by LeAnn Lolovitz

2005 Cookbook




2005 Cookbook



Epiphany Council of Catholic Women

SCRIPTURE CAKE Cream together: 1 cup Judges 5:25 (butter) 2 cups Jeremiah 6:20 (sugar) Cream in: 3 Tbsp 1 Samuel 14:25 (honey) 6 Jeremiah 17:11 (eggs) beat until light and fluffy Sift together: 4 1/2 cups 1 Kings 4:22 (flour) Pinch of Leviticus 2:13 (salt) 2 tsp. Amos 4:5 (leavening--baking powder) 2 Chronicies 9:9 (spices to taste) Sift a little of this mixtue over a blend of: 2 cups 1 Samuel 30:12 (raisins) chopped 2 cups Nahum 3:12 (figs) chopped 2 cups Numbers 17:8 (almonds) chopped Add remaining dry ingredients to creamed mixture alternately with 1/2 cup Judges (milk). Stir in fruits and nuts. Follow Solomon's advice for making a good boy, Proverbs 23:14 (beat him with a rod) and you will have a good cake. Bake in a greased loaf pan at 350 degrees abut an hour or until cake tests done. -Submitted by Irene LeBlanc PINEAPPLE CAKE 2 cups sugar 2 eggs, slightly beaten 2 cups flour, sifted 1/2 cup chopped pecans 2 tsp baking soda 1 tsp. vanilla 1 20 oz. can crushed unsweetened pineapple with juice Combine cake ingredients and stir by hand until blended. Pour into ungreased 9x13 " pan. Bake at 350 degrees for 30-40 min. Cool. Frosting: 1/4 lb. butter or margarine 2 1/2 cups powdered sugar 1 8 oz. package cream cheese Flaked coconut to garnish 1 tsp. vanilla Chopped nuts to garnish Mix above ingredients, spread over cake and garnish with coconut and nuts. -Submitted by Anne C. Scaff

2005 Cookbook


COLOSSAL CARAMEL APPLE TRIFLE 1 pkg. (18 1/4 oz) yellow cake mix 6 cups cold milk 3 pkg. (3.4 oz.each) instant vanilla pudding mix 1 tsp. apple pie spice

1 jar (12 1/4 oz.) caramel ice cream topping 1 1/2 cups chopped pecans, toasted 2 cans (21 oz. each) apple pie filling 2 cartons (16 oz. each) frozen whipped topping, thawed

Prepare and bake cake according to package directions, using 2 greased 9" round baking pans. Cool for 10 min. before removing to wire racks to cool completely. In a large bowl, whisk milk, pudding mixes and apple pie spice for 2 min. Let stand for 2 min. or until soft-set. Cut one cake layer if necessary to fit evenly in an 8 qt. punch bowl. Poke holes in cake with a long wodden skewer, gradually pour a third of the caramel topping over the cake. Sprinkle with 1/2 cup pecans and spread with half of the pudding mixture. Spoon one can of pie filling over pudding, spread with one carton of whipped topping. Top with remaining cake and repeat layers. Drizzle with remaining caramel topping and sprinkle with remaining pecans. Refrigerate until serving. Yield: 42 servings (3/4 cup each). -Submitted by Brenda Contella CARROT CAKE 4 eggs 1 1/2 cups cooking oil 2 cups sugar 3 cups grated carrots 2 cups cake flour

2 tsp. baking soda 1 tsp. salt 1 tsp. cinnamon 1 tsp. vanilla 1/2 cup chopped nuts

Beat eggs thoroughly, add oil and sugar. Sift together, flour, soda, salt and cinnamon. Add to egg mixture. Add carrots, vanilla and nuts. Beat well. Bake in oblong 1 layer pan at 350 degrees for 1 hour. Cream Cheese Frosting: 4 oz. cream cheese 1 tsp. vanilla 1 stick butter or margarine 1/2 box confectioners sugar Beat cream cheese, butter and vanilla together well. Add sugar. In damp weather use a little more sugar than the recipe calls for. Spread on cool cake. Sprinkle with nuts. -Submitted by Loretta Kissner


Epiphany Council of Catholic Women

PISTACHIO BUNDT CAKE 1 pkg. yellow cake mix 3 pkg. instant pistachio pudding mix 1 cup water

1 cup vegetable oil 4 eggs

Combine dry ingredients and dry pudding mix, set aside. Combine oil, water and eggs, beat on low speed until mixed, add to dry ingredients and mix about 1-2 minutes. Pour into greased bundt cake pan. Bake at 350 degrees 50-60 minutes or until cake is done. Serves 10-12. Glaze: 1 cup 4x sugar 1 Tbsp. margarine 2-3 Tbsp. milk Mix well and pour on cooled cake. -Submitted by Pat Pepper PINEAPPLE CAKE 2 cups all purpose flour 1 1/2 tsp vanilla 2 cups sugar (I cut sugar to 1 1/4 cups) 1 can (20 oz.) crushed pineapple, not drained 2 eggs 1 cup of your favorite nuts 2 tsp. baking powder Mix all ingedients with a spoon until incorporated. Bake in 9x13" baking pan for 45 to 50 minutes at 350 degrees. Frost with cream cheese icing and top with 1/2 cup nuts. -Submitted by Diane Lyon 7UP POUND CAKE 3 cups flour 1/2 tsp. salt 3 cups sugar 2 sticks margarine

4 eggs 1/2 cup oil 2 tsp vanilla 7 oz. cold 7UP

Beat together the eggs, and oil until creamy. Combine the flour, salt and sugar. Add the dry ingredients alternately with the 7 oz. COLD 7UP until mixed well. Then add the vanilla and blend well. Pour in greased and floured bundt pan or large cake pan. Start in cold oven, set at 325 degrees and bake about 1 1/2 hours. Serves 12-15. -Submitted by Pat Pepper

2005 Cookbook


FLUFFY CHOCOLATE CHEESECAKE 16 oz cream cheese, softened 8 oz. cool whip, thawed 4 squares semi sweet chocolate, melted crumb crust 1/3 cup sugar Blend first three ingredients, fold in cool whip, pour in shell and refrigerate. -Submitted by Jerra Haines DUMP CAKE 1 can cherry pie filling 1 can crushed pineapple 1 box cake mix, yellow or white

1 cup pecans 1 can coconut 2 sticks margarine

Cut 1 stick oleo in pieces and place in bottom of oblong baking pan. Pour pie filling over butter. Pour pineapple over pie filling. Sprinkle cake mix (dry) over pineapple. Next spread pecans then coconut. Cut 1 stick of oleo and put over the top of the coconut. Batk at 325 degrees for 55 min. -Submitted by A Friend EASY CHOCOLATE CAKE 4 eggs 1/2 cup water 1 cup sour cream 1/2 cup vegetable oil Beat the above ingredients together in a large bowl until well blended. Add: 1 box chocolate cake mix 1 small box instant Chocolate pudding. Beat until smooth. Stir in 1- 12 oz. pkg. semisweet chocolate chips. Pour into buttered bundt pan and bake at 350 degrees for 1 hour. When cool, sift powdered sugar on top. -Submitted by Sue Gerus


Epiphany Council of Catholic Women

QUICK CHOCOLATE CAKE (no eggs) 1 1/2 cups all purpose flour 3/4 cup sugar 1 tsp. baking soda 1/4 cup unsweetened cocoa powder 1/2 tsp. salt Combine dry ingredients in a bowl and make a well in the center. 1/2 cup milk 3 Tbsp. olive or safflower oil 1/3 cup water 1 tsp. vanilla Combine and add all at once to dry ingedients. Stir just until the flour mix is moistened. Pour into a sprayed or greased 8 or 9" pan. 1/2 to 1 cup chocolate chips Sprinkle over the top of batter in pan and bake at 350 degrees for 30 minutes. Sprinkle powdered sugar on top after baking. Best when eaten warm. -Submitted by Juanita Hessling BANANA CAKE 2 3/4 cups flour 2/3 cup or 1 stick butter or margarine, softened 2 tsp. baking powder 1 1/3 cups sugar 1 tsp. baking soda 2 eggs beaten 1 tsp. salt 1 2/3 cups mashed bananas (3-5 depending on size) 1 1/2 tsp. cinnamon If you like add 1 cup chocolate chips, coconut or raisins. Sift flour, baking powder, baking soda, salt and cinnamon together. Cream butter or margarine with sugar until fluffy. Add eggs and beat thoroughly. Add dry ingredients and bananas and stir. Add vanilla. Beat.(Stir in choc. chips, coconut or raisins if you like) Put in greased 9x13 pan or 2 - 8"round pans. Bake at 350 degrees for 35 to 45 min. or until golden brown. -Submitted by Georgianna Serrone

2005 Cookbook


ANGEL FOOD CAKE 1 1/2 cups sifted powdered sugar 1 1/2 tsp. ceam of tarter 1 cup sifted cake flour 1 tsp. vanilla 1 1/2 cups egg whites (10-12 lg. eggs at room temp.) 1 cup sugar Preheat oven to 350 degrees. Sift the powdered sugar and cake flour together 3 times, set aside. Beat together the egg whites, cream of tartar and vanilla on medium speed until soft peaks form. Gradually add sugar, about 2 Tbsp. at a time, now beat on high speed until stiff peaks form. Sift about 1/4 of the flour mixture over the beaten egg whites and very gently fold it in. Repeat this step of sifting over and folding in the remaining flour mixture 3 more times. Pour the batter into an ungreased 10" tube pan. Use a metal spatula or butter knife, cut through the batter to release any large air pockets. Place the cake in the center of the lowest rack of the oven to give it room to rise. Bake at 350 degrees for 40 to 45 min. or until the top of the cake springs back when lightly touched. The crust of the cake should be a golden brown and slightly cracked. Remove the cake from oven and immediately invert the pan. (I put it over the top of a long neck bottle.) Cool the cake completely before turning upright. Loosen the sides and carefully remove from the pan, to serve, use a serrated knife to slice the cake into wedges. -Submitted by Ann Drazan STRAWBERRY CAKE 1 box white cake mix 1 small box frozen strawberries 1 small box strawberry jello

1/2 cup Wesson oil 1/3 cup water 4 eggs

Reserve 1/2 of the frozen strawberries, set aside. Mix all ingredients until well blended. Bake in a greased and floured tube pan at 350 degrees for 35-40 minutes or until done. When cool, ice with white frosting and spoon remaining strawberries over top. -Submitted by Loretta Kissner


Epiphany Council of Catholic Women

CHERRY NUT CAKE Note that there is no shortening, oil or fat in this cake. 1 lb. candied cherries, cut in half (1/2 red and 1/2 green if desired) 4 eggs 1 cup sugar 1 lb. pitted dates, chopped 1/2 tsp. salt 1/2 lb, candied pineapple, chopped 1 tsp. baking powder 1 1/2 cups flour, divided Heat oven to 325 degrees. Line a tube pan with two thicknesses of waxed paper or line with parchment paper. Liberally grease waxed paper or spray with nonstick spray. Combine cherries, dates, pineapple and pecans with 1/2 cup flour in large mixing bowl. Beat eggs in a medium mixing bowl. Add sugar, remaining flour, salt and baking powder to eggs. Beat slightly. Add egg mixture to fruit and nut mixture. Mix with hands (there is no better way to handle the mass). Turn into prepared pan. Bake 1 1/2 hours, until cake tests done. Remove from oven and cool on wire rack. Turn cake out of pan. -Submitted by Alene Prebys SOUR CREAM POUND CAKE 2 sticks butter 3 cups sugar 3 cups flour 6 eggs

1 cup sour cream 1 tsp. soda 3 tsp. vanilla 1 tsp. almond extract

Soften butter and whip in sugar. Add eggs 2 at a time, blend well. Stir soda into sour cream and set aside. Sift flour and alternate with sour cream mixture,adding to egg mixture, ending with flour. Add extracts. Bake in tube pan at 350 degrees for approximately 1 1/2 hours -Submitted by Candie Gardner COFFEE CAKE 1/2 box vanilla cake mix 1 stick butter 1 can of fruit pie filling (cherry, apple, blueberry) Place pie fillint in 9x9 pan. Cover with cake mix. Melt butter and pour evenly over cake mix. Bake at 325 degrees for 25-30 minutes. Great for bake sales---use disposable aluminum pan. -Submitted by Lory Chancey

2005 Cookbook


PUNCH BOWL CAKE 1 pkg. Duncan Hines Butter Recipe Cake mix 2 (21 oz.) cans Comstock cherry or blueberry pie fllling 1 large can crushed pineapple (do not drain) (for patriotic cake use one of each) 1 large container Cool Whip 1 1/2 cups chopped pecans 1 large pkg. French Vanilla Jell-o pudding Prepare cake mix according to package directions and bake. Let cool. Prepare pudding as directed. To assemble: Crumble 1/2 of cake in bottom of large bowl. Layer 1/2 of the prepared pudding, 1/2 of the crushed pineapple, 1 can pie filling, 1/2 container Cool Whip, and 1/2 of the chopped pecans. Crumble remaining half of cake, and repeat layers with remaining ingredients. Refrigerate several hours before serving. Makes enough for a crowd. -Bon Appetit Cheryl LeDoux SOUR CREAM NUT CAKE 1/4 lb. melted butter or margarine 1 cup sugar 2 eggs, beaten 1 cup sour cream

2 cups sifted flour 1 tsp. vanilla 1 tsp. baking soda 1 tsp. baking powder

Beat eggs, add butter, sugar, sour cream and vanilla together. Sift flour, baking soda and powder and add all ingredients together. Set aside. Nut Mixture: 1/4 cup sugar 1 tsp. cinnamon 1/2 cup chopped walnuts or pecans Grease a tube or bundt pan--pour 1/2 of cake mix into pan. Sprinkle ;with 1/2 of nut mixture. Pour remaining batter and top with nut mixture. Bake at 350 degrees for 1 hour or until cake tests done. -Submitted by Joan Murray


Epiphany Council of Catholic Women

CHOCOLATE UPSIDE DOWN CAKE 1 square chocolate - unsweetened 1/2 cup milk 3/4 cup sugar 1/16 tsp salt 1/2 cup chopped pecans

2 Tbsp. butter 1 1/4 cups cake flour 2 tsp. baking powder 1 tsp. vanilla

Melt chocolate and butter together. Stir in milk. Sift flour, sugar, baking powder and salt together. Add chocolate mixture, vanilla and chopped pecans. Pour into a well greased but not floured 9x9x2" pan. Mix together the following ingredients and pour over cake just before putting into oven to bake: 1/2 cup white sugar 1/2 cup brown sugar 2 Tbsp. cocoa 1 cup boiling water Bake in mmoderate oven (350 degrees) for 20 minutes. Then lower temperature to 325 degrees and continue baking another 25-30 minutes. Cool for one hour on cake rack before turning out of pan. Serve with whipped cream as a topping. -Submitted by Carol Leblique (one of my Mother's favorites) CARROT PECAN CAKE 1 cup oil 2 cups sugar 2 cups flour, all purpose 2 tsp. cinnamon 1 tsp. baking soda

2 tsp. baking powder 1 tsp. salt 4 eggs 3 cups finely grated carrots 1 cup chopped pecans.

Combine oil and sugar well. Mix remaining dry ingedients. Add half of flour mixture to sugar-oil mixture, mix well. Add one egg stir well. Continue adding dry mix and eggs alternately. Add carrots and nuts, mix well. (Reserve small amount of nuts for topping). Pour batter into three 8 or 9" lightly oiled cake pans. Bake at 325 degrees for 30-35 minutes. Top each layer with Cream Cheese Icing. Add nuts or decorations of choice to top layer. Tip: Reverse layers so that flat sides are together, finishing with curved side on top of cake. Cream Cheese Icing 1 8 oz. package softened cream cheese 2 tsp. vanilla 1 pkg. confectioner sugar Water if necessary in small amounts. Mix together until smooth -Submitted byShirley Corbett

2005 Cookbook


PEANUT BUTTER PIE 1/3 cup peanut butter 3 oz. cream cheese 1 graham cracker crust, large size

1 cup powdered sugar 12 oz. cool whip

Blend above ingredients in order, together, and pour into crust. Chill 3-4 hours. -Submitted by Laurie Zwanka DOUBLE LAYER PUMPKIN PIE 1 Ready Crust Graham Cracker Pie Crust 1 pkg. (4 serving size) vanilla pudding & pie filling 1 12 oz. cream cheese, softened 1 can (16 oz.) pumpkin 1 Tbsp. milk 1 tsp. pumpkin pie spice 1 Tbsp. sugar 1 1/2 cups frozen whipped topping, thawed 1 cup cold milk Mix cream cheese, 1 Tbsp. milk and sugar in large bowl, with wire whisk until smooth. Gently stir in whipped topping. Spread on bottom of crust. Pour 1 cup milk into bowl. Add the pudding mix. Beat with wire whisk 1 min. (mixture will be thick). Stir in pumpkin and spice with wire whisk until well mixed. Spread over cream cheese layer. Refrigerate 4 hours or until set. Garnish with additional whipped topping if desired. Refrigerate leftovers. -Submitted by Joyce Heeke

SHOO-FLY PIE (dry bottom) 3/4 cup flour 1/2 sup firmly packed brown sugar 1/2 tsp. ground cinnamon 1/8 tsp. ground ginger 1/8 tsp. ground nutmeg 1/4 tsp. salt

2 Tbsp shortening 1/2 cup molasses 3/4 cup boiling water 1 1/2 tsp. baking soda 1 egg yolk, well beaten Pastry for 9" pie

Mix together the first seven ingredients. Cut in the shortening with pastry blender or two knives until mixture is crumbly. Set aside. Line a 9" pie pan with pastry. Combine four remaining ingedients. Alternate layers of crumbs and liquid mixture in the pastry shell, ending with crumbs. Bake at 450 degrees for 10 min. Reduce heat to 350 degrees and bake about 20 min. or until firm. Old Penna. Dutch recipe. -Submitted by Elaine Munn


Epiphany Council of Catholic Women

SHOO-FLY PIE (wet bottom) Pastry for 2 - 8" pies 1 1/2 cups flour 1 cup firmly packed brown sugar 1/4 cup butter or shortening

1/2 cup light molasses 1/2 cup hot water 1/2 tsp. baking soda

Combine flour and sugar. Cut in butter with pastry blender or two knives until mixture is crumbly. Set aside. Mix together the molasses, water and baking soda. Divide evenly between two pastry lined pie pans. Top each with 1/2 of the crumbs. Bake at 450 degrees for 10 min. Reduce heat to 350 degrees and bake about 20 min. longer, or until firm. Old Penna. Dutch recipe. -Submitted by Elaine Munn KEY LIME PIE (no egg version) 1 ready made graham cracker crust 1/3 cup lime juice

1 can sweetened condensed milk 1-2 cups Kool Whip, thawed

Mix all the ingredients together, pour into pie shell. Top with additional Kool Whip. Refrigerate at least 3-4 hours before serving. Amt. of lime juice may be changed according to your taste. -Submitted by Terry Munn PECAN PIE 1 cup Karo syrup 3 eggs, slightly beaten 1 tsp. vanilla

2/3 cup sugar 2 Tbsp. melted oleo 1 cup pecans

Mix all ingredients. Add pecans last. Bake on bottom shelf of oven for 35 minutes then move to middle shelf. Start with oven at 400 degrees for 15 min. Then 350 degrees for 30 min. -Submitted by Sandra Treadway

2005 Cookbook


PECAN TARTS Pastry: 1 pkg. (3oz.) cream cheese 1 stick butter or margarine, melted 1 cup all-purpose flour Let cream cheese and butter soften at room temperature. Blend, then stir in flour. Chill at least one hour. Shape into 2 dozen balls and press into small tart pans or small muffin tins. Filling: 1 egg 1 Tbsp soft butter or margarine` 1 tsp. vanilla 1 Tbsp. Karo syrup (dark)

2/3 cup chopped pecans 3/4 cup brown sugar Dash of salt

Beat eggs, sugar, salt, butter and vanilla just until smooth. Add Karo syrup, and chopped pecans. Mix well. Using a teaspoon, add mixture into each tart shell. Bake at 325 degrees for 25 min. or until golden brown -Submitted by Cheryl LeDoux

CHERRY PIE 3/4 cup sugar 3/4 cup Splenda 3 Tbsp. cornstarch 2 cans Oregon Tart Pie Cherries piecrusts) 1/2 tsp. vanilla extract

1/4 tsp. almond extract 1/4 tsp. red food coloring 1 Tbsp. margarine or butter 2 crusts for a 9" pie (I use Pillsbury frozen

Preheat oven to 400 degrees. Drain the cherries and reserve all the juice from one can and about 1/2 the juice from the other can. Mix together the sugar and Splenda. In a saucepan, stir the cherry juice into the combined mixture of the cornstarch and half of the sugar mixture. Cook over medium heat, stirring constantly until thickened. Remove from heat. Gently stir in remaining sugar, cherries, vanilla, almond extract and red food coloring. Pour filling into pastry lined pie pan. Dot with butter or margarine. Adjust top crust, seal and vent, or cut into strips and make a lattice top. Bake 40-45 minutes or until crust browns and filling begins to bubble. If necessary, cover edges with aluminum foil during last 15 minutes to prevent over-browning. Cool pie several hours to allow filling to thicken before slicing. Makes 8 servings. -Submitted by Cheryl LeDoux


Epiphany Council of Catholic Women

BUTTERSCOTCH DREAM PIE 1 2/3 cups cold fat free milk 1 Pet frozen pie crust, baked according to directions 1 4 0z. pkg. Jell-o fat free, sugar free instant (I sometimes use a prepared graham cracker crust) Butterscotch pudding mix 1/3-1/2 cup chopped pecans (optional) 1 4 oz. pkg. Jell-o fat free, sugar free instant White Chocolate pudding mix 1 8 oz. tub Cool Whip Free whipped topping, thawed Pour half of the milk into a medium bowl. Beat in Butterscotch pudding mix and 1/4 tub Cool Whip with wire whisk, whisk 1 minute. Spread in piecrust. Next, in the same bowl, pour second half of the milk. Then beat in White Chocolate pudding mix and 1/4 tub Cool Whip and wisk with wire wisk 1 minute. Spread on top of Butterscotch mixture. Spread remaining 1/2 tub of Cool Whip over top. Sprinkle finely chopped pecans over the top if desired. Serve immediately or refrigerate. Makes 8 servings. Note: Any combination of pudding mixes can be used for variety. I sometimes make Butterscotch and Chocolate Fudge, or all Butterscotch, in which case you don't have to divide the milk and can use 1/2 tub of cool whip in the pie. -Submitted by Cheryl LeDoux FREEZER PEANUT BUTTER PIE 4 oz. pkg. cream cheese 1 cup powdered sugar 1 cup peanut butter

1/2 cup milk 8 oz. whipped topping 1 deep dish graham cracker crust

Cream the cheese and sugar, add peanut butter, milk and fold in whipped topping, pour in shell and freeze. -Submitted by Jerra Haines CHERRY COBBLER Preheat oven to 350 degrees. Put 1 stick oleo in a 9x13 inch pan and place it in the oven to melt. Mix 1 cup sugar with 1/3 cup pancake mix and sprinkle over 4 cups, raw pitted cherries. Place the fruit mixture in the pan with the oleo and return to oven. Mix the following batter and pour over the fruit mixture. 1 cup flour, 1 cup sugar, 1 1/2 tsp. baking powder, 1/4 tsp. salt and 3/4 cup milk. Bake for 45 minutes or until the edges brown. -Submitted by Joyce Duskie

2005 Cookbook


SAUCEPAN BROWNIES 2/3 cup shortening or oleo 2/3 cup cocoa 2 cups sugar 4 eggs, beaten

1 tsp. salt 1 tsp. baking powder 2 tsp. vanilla 1 cup flour

Melt shortening or oleo in saucepan, remove from heat. Stir in remaining ingredients. Bake in 9x13" pan for 30-35 minutes at 325 degrees. -Submitted by Joyce Duskie PUMPKIN BARS 4 eggs 1 2/3 cups sugar 1 cup oil 1 (16 oz.) can pumpkin 2 cups flour

2 tsp. ground cinnamon 1 tsp. salt 1 tsp. baking soda 1 tsp. baking powder

In mixing bowl, beat together eggs, sugar, oil and pumpkin until light and fluffy. Stir together flour, cinnamon, salt, soda and baking powder. Add to pumpkin mixture and mix thorouthly. Spread batter in a 15x10x1 inch baking pan. Bake at 350 degrees for 25-30 minutes. Cool. Frost with Cream Cheese Frosting. -Submitted by Joyce Duskie HELLO DOLLY COOKIES 1/2 stick butter or margarine 1 cup crushed graham crackers 1 (6 oz.) pkg. butterscotch chips 1 (6 oz.) pkg. chocolate chips

1 cup coconut 1 can Eagle Brand milk 1/2 cup chopped pecans

In a 8x8" or similar size pan, melt butter. Add the rest of the ingedients in order in layers: graham crackers, butterscotch chips, chocolate chips, coconut, Eagle Brand milk, and pecans. Bake 25 minutes at 350 degrees. Cool and cut into squares. -Submitted by Cheryl LeDoux


Epiphany Council of Catholic Women

GINGERBREAD CAKES Cream 2 eggs with 1 cup sugar until white. Combine with about 4 1/2 cups flour, 1 cup honey and 1 tsp. baking soda dissolved in 3 Tbsp. water. Sprinkle in 1 tsp. ginger, 1/2 tsp. cinnamon, 1/4 tsp. ground cloves and 1/4 tsp. pepper and work ingredients by hand into a dough. Knead on floured board, sprinkle with a little flour and roll out to a thickness of 1/4". With biscuit cutter, cut into circles and bake on geased cookie sheet in preheated 400 degree oven about 10 min. Remove from oven. When cool, store in an airtight tin. Prepare at least a week ahead, as the cakes become tender during storage. Enjoy them just as they are or glaze with white or chocolate icing before serving. Variation: Other than rounds, they can be cut into stars, hearts, angels and other shapes as desired. -Submitted by Irene LeBlanc ANISE OIL COOKIES Tasty for Christmas Cookie 2 eggs 1 cup sugar 1 1/4 cups sifted all purpose flour

1/4tsp. salt 1/2 tsp. baking powder 1 tsp. pure Anise oil - not extract

Beat eggs till fluffy, about 10 minutes. Add sugar a Tbsp. at a time. Takes about 10 more minutes. Sift flour, baking powder and salt onto sheet of wax paper. Add flour mixture gradually to egg mixture, blending well after each addition. Stir in anise oil. Drop by teaspoonfull onto lightly greased cookie sheets (or parchment paper lined), Let cookies dry, uncovered, at room temp. several hours or overnight. Bake in moderate oven(325 degrees) for 10-12 minutes or until firm. Do not overbake. Approx. 4 1/2 dozen. This cookie is a good substitute for Italian pizzele waffle cookies. -Submitted by Linda F. Jones

MOLASSES DROP COOKIES 1 cup sugar 1/2 cup shortening 2 eggs 1 cup molasses 1 cup sour milk 2 tsp. baking soda

1/2 tsp. salt 4 cups flour 1 tsp. cinnamon 1 tsp. ginger 1/2 tsp. cloves

Bake at 375 degrees for 8-10 min. From the Officers' Kitchen of Fort Ontario, Oswego, New York Distributed through the courtesy of the Heritage Foundation of Oswego

2005 Cookbook


COWBOY COOKIES 2 cups flour 1 tsp. baking soda 1/2 tsp. salt 1/2 tsp baking powder 1 cup shortening 1 cup sugar

1 cup brown sugar 2 eggs 2 cups rolled oats 1 tsp. vanilla 1 pkg. chocolate chips 1 cup pecans or wlnuts

Sift together first 4 ingredients and set aside. Blend together the shortening and sugars, add eggs and beat until light and fluffy. Add flour mixture and mix well. Add oats, vanilla, chocolate chips and nuts. Form into balls and drop on greased cookie sheet. Bake in 350 degree oven for 15 minutes. -Submitted by A Friend FORGOTTEN COOKIES Pinch of salt 2 egg whites 2/3 cup sugar

1 cup chopped nuts 1 package (6 oz.) chocolate chips 1/2 tsp. vanilla

Beat eggwhites. Sprinkle with sugar and salt and beat until soft peaks form. Add vanilla, chocolate chips and nuts. Cover cookie sheet with foil. Drop by teaspoon onto foil. Put in a preheated 400 degree oven. Turn off oven and leave until the next day or several hours (until oven cools.) -Submitted by Cheryl LeDoux MERINGUE MINT COOKIES 2 egg whites pinch of salt 1/2 tsp cream of tartar

3/4 cup sugar 1 pkg. mint chocolate chips few drops green coloring

Preheat oven to 375 for 15 minutes. Beat egg whites, add salt and cream of tartar, till stiff. Add sugar, chips and coloring. Drop by teaspoon on cookie sheet covered with wax paper. Turn oven off and put cookies in and leave over night. Makes 24 cokies -Submitted by Bev Giordano


Epiphany Council of Catholic Women

PEANUT BUTTER BARS 1/2 Stick of Margarine (melted) 1 egg

1 Cup of brown sugar 1 Tablespoon of peanut butter

Mix Well (Do not used mixer) Add: 1/2 cup of self rising flour Mix well and pour into a greased 8x8 pan. Bake at 350 degrees for 23 minutes. Cool completely before cutting. -Submitted by CC Laramore

MONSTER COOKIES 1 lb. butter or oleo 3 lbs. peanut butter (5 cups) 2 lbs. brown sugar 4 cups white sugar 1 Tbsp. corn syrup 1 Tbsp. vanilla

8 tsp. baking soda 12 eggs 18 cups oatmeal 1 lb. M&M's 1 lb. chocolate chips

Mix ingredients in the order given. You will need a very large bowl, (I use a roasting pan or clean dishpan). Place dough with ice cream scoop on greased cookie sheet, about 3 1/2 inches apart. Flatten with a glass dipped in sugar. Bake at 375 degrees 10-12 minutes. Makes a lot of cookies. (I make mine smaller using a tablespoon to measure and put on cookie sheet.) These are huge cookies, they can be frozen. -Submitted by Elaine Munn

2005 Cookbook


PUMPKIN CHOCOLATE CHIP COOKIES 1/2 cup (one stick) butter or margarine 1 cup sugar 1 15oz can pumpkin 1 egg 2 cups all purpose flour 1 tsp. baking soda 1 tsp. baking powder

1/2 tsp. salt 1 Tbsp. cinnamon 1/2 tsp. nutmeg 1/2 tsp. ginger 1/2 tsp. ground cloves 1 cup chopped nuts 12 oz. package chocolate chips

Cream butter or margarine and sugar, add pumpkin and egg. Mix dry ingredients and add to pumpkin mixture. Mix well. Add nuts and chocolate chips and stir until blended. Drop by rounded tablespoons onto cookie sheet and bake in 350 degree preheated oven 15 minutes. -Submitted by Sharon Gregg BEST EVER CHOCOLATE CHIP COOKIES 1 1/2 cups sifted all purpose flour 1 tsp. baking soda 1 tsp. cinnamon 1 cup (2 sticks) butter, softened 1/2 cup firmly packed light brown sugar optional)

1/2 cup granulated sugar 1 large egg 1 tsp. vanilla extract 1 1/2 cups old fashioned rolled oats 1 cup semisweet chocolate chips (1/2 c. nuts

Mix together the flour, baking soda and cinnamon. Beat together butter, brown sugar and granulated sugar at medium speed until light and fluffy. Beat in egg and vanilla. At low speed, beat in flour mixture gradually, until well blended. Fold in oats and chocolate chips. Cover with plastic wrap, chill for 1 hour. Preheat to 350 degrees. Grease 2 large baking sheets. Shape dough into 1" balls. Place cookies 2" apart on baking sheets. Flatten each cookie slightly. Bake cookies until lightly browned around edges, 10-12 minutes. Transfer baking sheets to wire racks to cool slightly. Transfer cookies to racks to cool completely. Tip: Make dough ahead of time and freeze it. Later, use defrosted dough to make home made cookies in minutes. -Submitted by Sarah Morrison


Epiphany Council of Catholic Women

CREAM PUFFS 1 cup sifted all-purpose flour 1/4 tsp. salt 1/2 cup butter

1 cup water 4 eggs 2 cups whipped cream, sweetened

Pre-heat oven to 325 degrees. Sift together flour and salt, set aside. Conbine butter and water, bring to a boil, reduce heat to low, add flour to the water, stir vigorously until mixture leaves side of pan and forms a stiff ball. Remove from heat then add eggs, 1 at a time, beating hard after each addition. Drop by Tbsp. on lightly greased cookie sheet. Bake for 20 min. at 325 degrees. Remove from cookie sheet and cool. When cool, cut a hole is the side of each puff and fill with whipped cream or vanilla pudding. Yield 12 large puffs. -Submitted by Pat Pepper BLUEBERRY PARFAIT 1 1/2 sticks butter 3/4 cup chopped pecans 1 1/2 cups self-rising or plain flour Mix and pat and press into a 9x13" pan. Bake at 350 degrees for 30 minutes. Mix softened 8 oz. cream cheese with 1 cup sugar and large container of cool whip. Spread on cooled crust. Top with 1 can blueberry pie filling. -Submitted by Patti Pepper Stapleton PUMPKIN PUDDING 2 pkg. vanilla pudding 1 cup pumpkin 1 cup cool whip

1 tsp. pumpkin pie spice 2 cups milk

Use whisk or electric mixer to mix milk and pudding. Add the pumpkin, cool whip and the spices, blend well. Put in the refrigerator until set and cooled. Low calorie version: Use fat free cool whip, 1% milk and sugar free pudding. -Submitted by Mary Tucker

2005 Cookbook


IT'S A SIN 1 stick margarine 2 Tbsp. sugar 1 cup flour 1/2 cup chopped nuts 8 oz. cream cheese

1 cup confectioners sugar 2 - 8 oz. tubs Cool Whip 3 cups milk 2 small boxes chocolate instant pudding

First Layer: Mix first four ingredients, press in greased 13x9" pan and bake until golden brown, 10-15 minutes at 350 degrees. Second layer: By hand, blend soft cheese, confectioners sugar and 8 oz. of Cool Whip. Spread on crust. Third Layer: Mix milk with pudding, beat until thickened. Spread over second layer and top with 8 oz. Cool Whip and sprinkle with nuts. -Submitted by Mary Tucker

CREME CARAMEL (Very much like Cuban Flan) Caramel: 1/2 cup sugar

1/4 cup plus 1 Tbsp. water

Creme: 2 cups whole milk 1/2 cup half and half 1/2 cup minus 1 Tbsp. sugar

1 tsp. vanilla extract 2 eggs 2 egg yolks

Heat sugar and water over low heat stirring until sugar dissolves completely. Increase heat and boil 3 or 4 minutes until it turns golden brown. Immediately pour into heatproof casserole dish. Bring milk, half and half and sugar to a boil over moderate heat. Remove from heat and add vanilla. Let rest while you beat eggs and yolks with wire whisk until thick and pale yellow. Gradually add milk mixture to eggs, pouring through strainer. Beat while you are adding milk. Do not use electric mixer. Pour the mixture into large pitcher. Preheat oven to 325 degrees. Pour the mixture through fine strainer into casserole dish on top of caramel. Place casserole dish in a pan of boiling water in lower part of oven and bake for 40 minutes. Do not allow water to simmer during cooking. Lower oven heat if it does. When done, the center of the creme is firm when pressed.Remove from pan of water and allow to cool thoroughly. Chill in refrigerator 1 1/2-2 hours. Run knife around edge of casserole and invert on serving plate. The caramel is thin and you need to use a plate with curved up edges. This can be made in 6 individual custard cups using about 1/2 cup custard to each. Cooking time can be reduced when using individual cups. -Submitted by Elaine Munn


Epiphany Council of Catholic Women

FARM MARKET BLUEBERRY MUFFINS Mix together in large bowl: 5 cups flour 1 1/4 cups sugar Mix together and add to flour mixture: 3 extra large eggs 2 1/2 cups milk

2 Tbsp. plus 1 tsp. baking powder 1 tsp. salt 2/3 cup canola oil 2 1/2 cups fresh blueberries

Mix gently until flour disappears. Don't over mix. Bake immediately in greased muffin pans (12 giant or 24 medium). Bake at 400 degrees for 20-30 minutes depending on size. Remove from pans to cool. (My muffin recipe is one that I adapted for sale at our farm stand, my customers love the giant size.) -Submitted by Alta Conklin Pleasant Valley, New York PUMPKIN RAISIN BREAD 3 1/2 cups flour 1 tsp. salt 2 tsp. baking soda 1 tsp. cinnamon 1 cup raisins

1 cup crisco oil 3 cups sugar 4 eggs 1 tsp. vanilla 1 can pumpkin (16 oz.)

Pre-heat oven to 325 degrees Sift flour, baking soda and salt together and set aside. Mix sugar, cinnamon, eggs and oil until light and fluffy. Add pumpkin. Add dry ingredients to liquids and mix well, add vanilla then raisins. Bake in 2 greased 5x9" loaf pans or 3 or 4 4x8 pans. Bake1 hour and 15 minutes. -Submitted by Pat Pepper LEMON CHEWIE BARS 1 stick margarine 1 box powdered sugar 1 package Duncan Hines lemon cake mix 2 eggs 1 8 oz. pkg.cream cheese, softened Melt the margarine and mix with the dry cake mix. Press into 9x13" pan. Blend the cream cheese, sugar and eggs in an electric mixer until smooth. Pour over the cake mixture and bake 30 min. at 350 degrees. Cool, dust with sifted powdered sugar. Cut into ssquares. -Submitted by Joyce Heeke

2005 Cookbook


FROZEN PUMPKIN SQUARES 1 1lb. can pumpkin 1 cup sugar 1 tsp. salt 1 tsp. ginger 1 tsp. cinnamon

1/2 tsp. nutmeg 1 cup chopped pecans 1/2 gal. vanilla ice cream, softened 36 vanilla wafers or ginger snaps

Combine pumpkin, sugar, salt, ginger, cinnamon and nutmeg; stir in pecans. Combine pumpkin mixture and ice cream in a chilled bowl. Line bottom of 13x9" pan with half the ice cream mixture. Cover with layer of cookies; add remaining ice cream mixture. Freeze about 5 hours or until firm. Cut into squares. Serve with whipped cream. -Submitted by Elaine Swisher FUDGE BROWNIES 2 cups sugar 4 eggs 4 squares chocolate 2 tsp. vanilla 1 cup margarine

2/3 cup flour, unsifted 1 tsp. baking powder 1 tsp. salt 1 cup nuts

Melt chocolate squares with margarine, set aside. Beat sugar, eggs, and chocolate until mixed. Add dry ingredients to liquid ingedients until well mixed. Then add vanilla and nuts. Pour into brownie pan and bake until done. Bake at 350 degrees for 30 min. Do not over bake. -Submitted by Pat Pepper

NO BAKE PEANUT BUTTER SQUARES 1 1/2 cups powdered sugar 1/2 cup peanut butter 1 cup graham cracker crumbs (about 12 squares) 1 cup semisweet chocolate chips 1/2 cup butter or margarine Candy decorations if desired Mix powdered sugar and cracker crumbs in medium bowl. Heat butter and peanut butter in 1 qt. saucepan over low heat, stirring occasionally, until melted. Stir into crumb mixture. Press in ungreased 8x8x2" pan. Heat chocolate chips over low heat, stirring requently, until melted. Spread over crumb mixture. Immediately sprinkle with candy decorations. Refrigerate about 30 minutes, or until firm. Cut into 6 rows by 6 rows. -Submitted by LeAnn Kolovitz

100 Epiphany Council of Catholic Women

PUMPKIN BREAD 3 cups sugar 1 cup salad oil 4 eggs 1 small can pumpkin 1/2 cup water 1 cup nut meats

1 tsp. soda 1 tsp. baking powder 1 tsp. cinnamon 1 tsp. salt 3 cups flour

Combine all ingredients in bowl, beat with electric beater until smooth. Pour into 4 coffee cans to the second ring from top. Bake at 350 degrees for 1 hour and 10 minutes. let set 10 minutes then remove from cans. -Submitted by A Friend

GRANDMA TURCOTTE'S BREAD PUDDING You'll need: Bread or loaf pan Pam cooking spray 6-8 pieces of raisin/cinnamon bread (7 works well) 6 eggs Margarine or butter 1/2 cup sugar 1 cup milk, scalded 1/2 tsp. vanilla Dash of salt Preheat oven to 350 degrees. Spray loaf pan with Pam or similar product. Toast and butter the raisin bread and place in the loaf pan. Should fill; if not, cut bead in half. Scald 1 cup milk. Beat 6 eggs. Slowly add eggs to milk, you do not want to cook the eggs! Add the sugar, vanilla and cinnamon to the mixture and pour into the loaf pan with the bread. Place the loaf pan inside another larger pan and put about 1" of water around the loaf pan, this prevents the pudding from drying out. Bake at 350 degrees for about 45 minutes or until knife inserted comes out clean. Enjoy! Good served with lemon sauce! *Note; I like cutting the bread in smaller pieces. Grand daughter Mary Lemon Sauce: Mix 1/2 cup sugar, 2 tsp. cornstarch, dash salt, dash nutmeg. Gradually stir in 1 cup water. Cook over low heat, stirring constantly until clear. Stir small amount of hot mixture into 2 beaten egg yolks, then return to hot mixture. Cook and stir 1 minute. Remove from heat and add 2 Tbsp. butter or margarine, 1/2 tsp. grated lemon peel and 2 Tbsp. lemon juice, blend well -Submitted by Mary R. Tucker

2005 Cookbook 101

PUMPKIN ROLL Cake: 3/4 cup Bisquick mix 2/3 cup canned pumpkin 1 cup sugar 3 eggs

1 tsp. pumpkin pie spice 1/2 tsp. cinnamon 1 tsp. nutmeg

Preheat oven to 375 degrees. Line jelly roll pan with waxed paper. Grease paper. Beat eggs, adding sugar gradually. Stir in pumpkin. Stir bisquick mix and spices together. Fold into pumpkin mixture. Spread cake mixture evenly over waxed paper. Bake 15 minutes. Turn out onto cotton dish towel sprinkled with powdered sugar, remove waxed paper. Cool about 10 minutes until cool to touch. While cake cools, prepare filling. Creamed mixture: 8 oz. cream cheese, softened 1 cup powdered sugar 6 Tbsp. butter or magarine, softened 1 tsp. vanilla Whip together cream cheese and butter until fluffy. Add sugar and vanilla. Beat until smooth. Spread creamed mixture over cooled cake. Roll up lengthwise. Wrap in waxed paper and chill. Cut into slices when ready to serve. Freezes well. Bon Appetit -Submitted by Cheryl LeDoux PARTY SQUARES 1/2 lb. butter or margarine 1 cup sugar 4 eggs 2 cups flour Topping: 1/4 cup sugar 1/4 cup flour

1/2 tsp. baking powder 1 tsp. vanilla 1 can prepared fruit mix

1/2 tsp. cinnamon 2 Tbsp. butter or margarine

In electric mixer, beat butter and sugar until soft and smooth. Add eggs, one at a time, and beat until yellow and fluffy. Add flour, baking powder and vanilla. Spread batter in 11x14 sheet pan. Spread with prepared fruit mix. Topping: Mix sugar, flour and cinnamon, cut and blend in butter or margarine. Sprinkle on top of fruit. Bake in 350 degree oven until edges turn golden brown, about 35 minutes. Cut in squares and serve. -Submitted by Doris Goggin

102 Epiphany Council of Catholic Women

Miscellaneous Grace After Meals We give Thee thanks Almighty God, for all Thy benefits, who lives and reigns, world without end. Amen

2005 Cookbook 103

104 Epiphany Council of Catholic Women

SUGAR - FREE HOLIDAY NOG 1 pkg. sugar free vanilla pudding mix 7 cups skim milk 2 tsp. vanilla or rum flavoring

2 to 4 pkg. sugar substitute 1 cup evaporated milk

Combine pudding mix, 2 cups milk, vanilla and sugar substitute in a blender. Add 3 cups milk, 1 cup evaporated milk and blend, add remaining milk. Chill and serve. 8 servings. -Submitted by Pat Pepper JOHNSONS' IRISH CREAM 1 qt. 1/2 and 1/2 1 pt. whiskey

3 cans condensed milk 3 Tbsp. chocolate syrup

Mix together, pour into clean bottle, seal tightly and let stand a week or so. Cheers. -Submitted by Elaine Munn MOM'S EGGNOG 1/2 gal. store bought eggnog 1 qt. milk 1 cup bandy Nutmeg 1 cup rum 1 cup whiskey (not Scotch) Vanilla ice cream, 1 pt. to 1 qt. , add as needed to keep eggnog cold Mix together in punch bowl or large pitcher, sprinkle with nutmeg. Happy Holidays. -Submitted by Elaine Munn WHITE HOUSE PUNCH 4 cups orange juice 4 cups water 1 cup lemon juice Ice cubes when served

1 cup pineapple juice 2 cups gingerale 1 cup sugar.

Combine and refrigerate, needs a 1 gal. container. -Submitted by Juanita Hesseling CEREAL 1/2 cup milk

1/2 cup cereal

Place in bowl and enjoy. -Submitted by A Very Special Friend

2005 Cookbook 105

BUBBA BEER BISCUITS 4 cups bisquik mix 1/2 cup sugar

1 (12 oz.) can of beer 2 Tbsp. melted butter

Combine bisquick mix, sugar, beer and melted butter in a bowl. Stir just until moistened. Spoon into greased muffin cups. Bake at 400 degrees for 15 min. or until toothpick inserted comes out clean. Cool in pan for 5 min. Remove to a wire rack to finish cooling. Yield 12 muffins. Excellent with Chili. -Submitted by Sister Josephine ( and Kathy) DUMPLINGS FOR CHICKEN SOUP 1/4 cup self rising flour 1 1/2 Tbsp. fresh ground coriander 1/4 cup bread crumbs 1 egg & milk 2 Tbsp. chopped green onions (white part) salt and pepper to taste Mix the dry ingredients, add onion and egg. Mix well, then slowly add milk to make a moist dough. Form into small balls and then roll in a little flour. Cook dumplings in boiling chicken broth for 10 min. uncovered. -Submitted by Rick Pinorsky BREAKFAST PIZZA 1 8 oz. can refrigerated crescent rolls 1 pound pork sausage, cooked 2 cups shredded mozzarella cheese

4 eggs beaten 3/4 cup milk

Preheat oven to 400 degrees. In a 13x9 greased pan, spread crescent rolls to cover bottom of pan. Sprinkle sausage and cheese over rolls. Combine eggs and milk and pour over sausage and cheese. Bake 25 to 35 min. -Submitted by Jerra Haines ENGLISH TOFFEE 1 Tbsp. plus 2 cups butter 2 cups sugar 1 Tbsp. light corn syrup

1/4 tsp. salt 1 cup milk chocolate chips 1 cup nuts

Grease baking sheet with butter, set aside. In a heavy saucepan, add remaining butter, sugar, syrup and salt. Cook until candy thermometer comes to 295 degrees (to hard stage), add nuts and chocolate chips,stir and quickly pour onto baking pan. Let stand at room temp. for about 1 hour. or until cool. Break into chunks. It's delicious. -Submitted by Pat Pepper

106 Epiphany Council of Catholic Women

PARTY SNACK 4 cups Cheerios 2 cups pretzel sticks 1 cup nuts (your choice) 1/4 cup butter

1 Tbsp. Worchestershire Sauce 1 tsp. parika 1/2 tsp. garlic salt

Heat oven to 275 degrees. Combine cereal, pretzel sticks and nuts in ungreased oblong pan (13x9x2). Heat butter in 1 qt. saucepan until melted, remove from heat. Stir in Worchestershire sauce, paprika and garlic salt. Pour over cereal mixture. Toss until thoroughly coated. Bake 30 min. stirring occasionally. Makes 7 1/2 cups. -Submitted by Unknown Friend PEANUT BUTTER FUDGE 2 sticks butter 1 cup peanut butter Microwave 2 minutes, stir and microwave 2 minutes more. Add: 1 tsp. vanilla 16 0z (1 lb.) powdered sugar Spread in 8x8 inch waxed paper lined pan. Refrigerate and cut into squares when cool. -Submitted by Jerra Haines CARMEL CORN 10 qts. popped corn in a large metal bowl Melt: 3 sticks butter 3/4 cup white corn syrup 3 cups brown sugar Pinch of cream of tartar Boil 5 min. Remove from stove and add 1 1/2 tsp. baking soda, stir and pour over popcorn and stir to coat. Bake at 250 degrees for 1 hour, stirring every 15 min. Spread on waxed paper to separate and dry. Store in air tight containers. -Submitted by John & JoAnne Kasak

2005 Cookbook 107

HOME MADE PRETZELS 1 pkg. dry activated yeast 1 tsp. table salt 1 Tbsp. sugar

4 cups flour 1 egg Coarse salt--Kosher is best

Dissolve yeast and salt in water. In a separate bowl mix flour and sugar. Add yeast mix to flour mix. Knead until shinny. Cover with a towel and let stand for 15 min. Cut ball into 1/4 into 1/4 again (makes 64 pretzels). Roll balls into a rope and twist into pretzel shapes. Practice makes perfect. Glaze with beaten egg and sprinkle with coarse salt (to taste), allow to rest for 15 min. Bake at 425 degrees for 12 to 15 min. Use either a heavy greased tray or bake on a brown paper bag on light cookie sheet. The hardest part is learning to twist. Keep twisted ends under the round outside to bake in. -Submitted by Loretta Kissner CHOCOLATE PRETZELS Bake pretzels 2 min. at 250 degrees. Put Hershey Kisses on pretzels after removing from the oven. Return pretzels with kisses to oven for 2 1/2 min. Remove and cover with another petzel. Cool -Submitted by Terrie Wester PASTA PANCAKES AND GRAVY 2 pkg. (3 oz.) Ramon Chicken Noodle soup mix 1/4 cup vegetable oil, divided 2 Tbsp. all purpose flour 3 large eggs, lightly beaten

1 small onion diced 1/2 cup chopped fresh parsley 2 Tbsp. soy sauce 1 garlic clove, pressed

Cook soup according to pkg. directions, drain noodles, set aside, reserving broth. Whisk together 2 Tbsp. oil and flour in a sauce pan over med-high heat, cook, stirring constantly, 1 min.. Add reserved broth and cook, stirring constantly, 2 to 3 min. or until thickened. Set aside and keep warm. Stir together cooked noodles, eggs and next 4 ingredients. Heat 1 Tbsp. oil in large skillet over med. heat. Spoon noodle mixture by 1/2 cupfulls into hot skillet and cook in batches, 1 to 2 min. each side or until golden brown, adding remaining Tbsp. of oil as needed. Serve with warm gravy. 4-5 servings -Submitted by Sarah Morrison

108 Epiphany Council of Catholic Women

DINNER ROLLS 1 cup warm water 2 pkg. yeast Dissolve and set aside 1 stick butter 1/2 cup sugar 3 eggs

1 tsp. salt 4 cups all purpose flour

Blend all ingredients and let rise, covered with a towel, 1 1/2 hours. Grease 13x9" pan. Roll into 24 balls and place in pan. Bake at 375 degrees for 15 - 20 minutes. Brush with butter. -Submitted by Jera Haines GRANDMA'S FRUIT BREAD 3 Tbsp. active dry yeast 3 cups lukewarm water 1/4 cup oil 1/2 cup honey 1/4 tsp. cinnamon 1 Tbsp. salt

1 egg 7 cups flour 1/4 cup raisins 1/4 cup dates 1/4 cup nuts

Dissolve yeast in water, add oil and honey. Mix well. Beat eggs and add to mixture. Add flour 1 cup at a time and salt. Knead for 5 minutes. Cover and let rise for 1 hour. Roll out on floured board or table, into a circle. Sprinkle raisins, dates, nuts and cinnamon on flat dough. Roll up and then form a circle. Brush with butter and make slits on top. Bake at 350 degrees for 1 hour. -Submitted by Marguerite Corrao HAM GLAZE (for a 6 lb. ham) 2/3 cup honey 1/3 cup Dijon mustard 1/4 Tsp. ground cloves Combine all of the above in a small jar. Spoon a little over the ham and serve the rest, warm on the side. -Submitted by Janet Heeke

2005 Cookbook 109

JALAPENO PEPPER JELLY 5 to 8 fresh jalapeno peppers, stemmed & seeded 1 cup white vinegar 4 med. size bell peppers (Try red bell peppers 5 cups sugar instead of green sometime - Looks striking! 2 pouches (3oz. each) liquid fruit pectin Add a few drops of red food coloring) Grind all peppers in food processor or mince with knife. Note: If mincing by hand, wear gloves! Combine ground peppers and their juices, vinegar and sugar in 6 qt. or larger pot, bring to a slow boil and boil 10 minutes. Remove from heat and stir in pectin. Return to heat and bring to a boil and boil HARD for 1 minute. Remove from heat and skim off foam with metal spoon. Quickly ladle into hot, sterilized jars, leaving 1/8 " head space and seal. Makes 51/2 pints. Note: After sealing jars, turn upside down on towel for about 5 minutes, then right side up - all jars should "seal" so when you push in the middle, there's no "clicking". Serve with crackers and cream cheese or meats. -Submitted by Mary R. Tucker STEAK SAUCE 1 cup catsup 1/3 cup Worcestershire sauce 1/4 cup cider vinegar

1/2 tsp. salt dash Cayenne pepper 1 tsp. oil

Combine all ingredients, bring to a boil, then simmer 20 min. -Submitted by Betsy Atkinson FRENCH DRESSING 1 can Campbell's tomato soup 3/4 cup regular vinegar 1 tsp. salt 1/3 tsp. pepper 1/2 tsp. paprika light shake onion powder

1 Tbsp. Worcesteshire sauce 1 Tbsp. dry mustard 1 cup Wesson oil 1 cup sugar light shake of garlic powder

Blend well and store in refrigerator in a jar. -Submitted by A Friend

110 Epiphany Council of Catholic Women

FIELD MOUSE PIE ( serves one) 5 Fat Field Mice 1 cup macaroni 1/2 medium onion, thinly sliced

1 medium can tomatoes 1 cup cracker crumbs

Boil macaroni ten minutes. While it is cooking, fry out field mice long enough to render out excess fat. Grease casserole dish with some of the fat and put a layer of macaroni in it. Add onion and tomato, then salt and pepper it well. Add field mice and cover with remaining macaroni. Sprinkle the top with cracker crumbs seasoned with salt, pepper and melted butter. Bake at 325 degrees for 20 min. or until mice are well done. Note: In cold or rainy weather, when mice are hard to find, you may substitute sausages. (Recipe by Dave Sacerdote) -Submitted by Kathleen Munn Flinn

BAKED NORTH FLORIDA ARMADILLO Obtain a freshly killed armadillo ( usually in the right lane, armadillos don't normally make it to the middle of the road) Split the armadillo, if not already split by a tire, down the middle. Place the armadillo on a freshly sanded 2" thick white oak board. Season generously with salt and pepper ( about a half pound salt and a cup of pepper usually will do) cover with onions, garlic and green peppers. Wrap in aluminum foil and place in a 350 degree oven for about half a day. Don't plan to use this oven again, ever. Remove from oven and remove the aluminum foil, throw away the armadillo and what is left of the onions, garlic and peppers and serve the oak board. An electric chain saw should be used to carve the dish. Any color wine will go well with this dish as long as it has a screw off cap. Serves a family of ten. Will keep in the refrigerator for months. Good heated up on those winter nights in North Florida when you need something light. Bon Appetite. -Submitted by John Wester, White Springs

2005 Cookbook 111

ADIL KABEER, M.D. Plastic, Reconstructive, and Hand Surgery Board Certified Plastic Surgery

LARRY PERRY, JR., OWNER Electrical Sign Contractor LIC# 12000335 4176 S US Hwy. 441 Lake City, FL 32025 Phone 386-752-0121 Fax 386-752-8765 • • • • • • • • •


SPECIALIZING IN: Breast Cancer Reconstruction Breast Reduction Breast Augmentation Abdominoplasty (tummy tuck) Skin Cancer Removal Laser Medicine Hand Surgery for carpel tunnel, ganglion cysts of the hands and wrists, and hand and wrist pain

Also introducing Rachel Garcia, PA-C Specializing in anti-aging treatments.

4367 NW American lane Lake City, FL 32055 (386) 758-6093 • (352) 336-6097 Member of the American Society of Plastic & Reconstructive Surgeons

If the Shoe Fits, KEEP IT! Don’t toss away a perfectly good pair of shoes simply because they’re showing a little wear and tear. We can make your footwear look like new again, for a fraction of the replacement cost!

Edgar J. Lundy III Field Trainer

Tel 386.752.3977 6241 NW 23rd St., Suite 101 Gainesville, FL 32653 Tel 352.373.2365 Cell 386.365.5935

Affordable, Quality Repair work for Shoes, Boots, Belts & Handbags

We Do Shoeshines!

Fred’s Leather Shop

309 N. Marion Ave. • Lake City, FL (386) 752-0083

112 Epiphany Council of Catholic Women

1/2 Mile Down the Branford Hwy., SR 247

386 758-7522 See Our Large Selection of POOLS & SPAS On Display At Our Store. POOL & SPA PRODUCTS • ACCESSORIES • GAMES WATER EXERCISE • GIFTS • PARTS TANNING BEDS • SWIM SPAS We Specialize In Sales & Service! 2005 Cookbook 113

Eduardo M. Bedoya, M.D. Board Certified, American Board of Ophthalmology Eye Physcian & Surgeon

Lake City • 917 W. Duval St. (386) 755-7595 Lake Butler • 620 E. Main St. (386) 496-2928 Macclenny • 43-2 W. Macclenny Ave. (904) 259-7447


UROLOGY & UROLOGIC SURGERY Common Problems Treated: • Infections • Prostate Problems • Kidney Stones • Sexual Problems • Genital Surgery • Cancer of the Urinary Tract • Impotence • Infertility • Urinary Incontinence

Common Surgical Procedures In Office: • Cystoscopy • No Scalpel Vasectomy • Treatment of Condyloma • Prostrate Ultrasound/Biopsy • Bladder Ultrasound • Penile Vascular Studies

Common Surgical Procedures In Hospital or Ambulatory Surgical Center: • Prostrate, Kidney and Bladder Cancer Surgery • Kidney Stone and Surgery Lithotripsy • Microscopic Vasectomy Reversal • Impotence surgery

Office Locations in Lake City and Live Oak

(386) 752-4189 Toll Free 1-888-775-6853

114 Epiphany Council of Catholic Women

CC’S FLOWER VILLA Yo u r F u l l S e r v i c e F l o r i s t

fresh flowers dish gardens dried and silk arrangements Balloon Bouquets (386) 754-5200 (386) 752-0855 Toll Free 888-433-3216 563 SR 47 (corner of Malone & SR 47) 2005 Cookbook 115

Office Hours by Appointment

Ernest P. deLEON, M.D., P.A. Marianne Larsen, PA-C Heather Hobbs Jennings, PA-C

4225 NW American Lane Lake City, FL 32055 Telephone (386) 758-6141

116 Epiphany Council of Catholic Women

Billing (386) 758-3538

Epiphany Catholic School • We are fully accredited by the Florida Catholic Conference, and our teachers are certified. • Although Epiphany is a Catholic School which emphasizes high moral values and religious beliefs, our school is attended by students of all religions. • Grades K-8 • Tuition costs are very reasonable. • Class sizes average 15 students per class which allows for more individualized attention. For More Information, Please Call 752-2320 Or Stop By Our School, Which Is Located At 1937 SW Epiphany Court, Lake City (Corner of S. Marion Ave. & Malone Dr.) www.epiphany-lakecity.org


2005 Cookbook 117

First Class Grass Lawn Service Owner: Jeff Dooley Phone: (386) 758-4249 Cell: (386) 984-6208



752-2180 W W W. R O N S O N E T B U I C K G M C . C O M 118 Epiphany Council of Catholic Women

2005 Cookbook 119

The General Store “A Little Bit of Everything-- And More!” We specialize in “one-of-a-kind” furniture pieces, desks, collectibles, tabletop, and gourmet foods. We carry a beautiful selection of gifts for any occasion. HUGE SELECTION OF TEAPOTS, PEWTER, ART, DOLLS, ROOSTERS, CHICKENS, EXOTIC AFRICAN ANIMAL FIGURINES, AND SO MUCH MORE. LOCATED IN HISTORIC DOWNTOWN LAKE CITY

Frank and Patricia Albury Monday thru Saturday

(386) 752-2001

Compliments of

The Gregg Family “William & Sharon” Bill, Joanna & Benjamin Gregg of Tennessee John & Kristin Gregg of Massachusetts

120 Epiphany Council of Catholic Women

Compliments of

The Heeke Family

3322 U.S. 90 West • Lake City, FL 32055 (At the intersection of I-75 & U.S. 90)

(386) 755-2502 Don Deland, Owner

(Dine in or Take out)

2005 Cookbook 121

Compliments of

Joan S. Kershner

122 Epiphany Council of Catholic Women

KC’S PRODUCE, INC. 2275 E. Baya Ave Rt. 15, Box 3086, Lake City, FL 32024 Phone (386) 752-1449 • After 7 (386) 755-9641 Fax (386) 752-6239 • Mobile (386) 623-0883 kcsproduce@hotmail.com Charles and Angie Neeley. Owners

Knights of Columbus Council #7589

Providing Service to Church, Community, Family and Youth.

You’re Gonna Love .......

MORRELL’S Cabinets Flooring

For membership inquiries call


Home Furnishings

Grand Knight Jim Schnorbus

Building Materials


(386) 752-3910

Financial Secretary Ken Dessert

461 SW Deputy Jeff Davis Lane Lake City, FL 2005 Cookbook 123

Dr. Larry J. LaTour OPTOMETRIC PHYSICIAN License #1543


Member: Florida Optometric Association American Optometric Association Board Certified

Phone (386) 462-7774 Fax (386) 462-1122

Medicare/Medicaid & Blue Cross/Blue Shield Accepted 124 Epiphany Council of Catholic Women

As community bankers, we are proud to support the Epiphany Council of Catholic Women.

Business Loans • Commercial Real Estate Loans LInes of Credit • Merchant Services

Online banking & Bill Pay • Mortgage Loans CDs, Money Markets, IRAs • Trust and Investment Services

Lake City, 187 SW Baya Avenue • (386) 752-5021 Lake City, 2844 US Highway 90 West • (386) 754-9080 Lake City, 160 NW Main Boulevard • (386) 752-2524 Ft. White, 7075 SW Highway 27 • (386) 497-3133

2005 Cookbook 125

Compliments of

The Munn’s Virgil & Elaine

Voted #1 Optical in Lake City!

North Florida Eye Care E x a m i n a t i o n & Tr e a t m e n t o f T h e E y e

Ronald R. Foreman, OD • Frank A. Broome, III OD Kimberly M. Broome, OD Comprehensive Eye Exams • Extensive Eyewear Selection On Site Optical Lab • Contact Lenses • Optical Services Supervised by Kevin Hershman, Licensed Optician

752-1722 Board Certified Doctors 761 SW Main Blvd., Suite 101

Most Insurance Plans Accepted Medicare Accepted

126 Epiphany Council of Catholic Women


Carl Ste-Marie PGA Professional

Marlene Summers, CNM

161 SW Quail Heights Terrace Lake City, FL 32025 Phone: 386-752-3339 Fax: 386-752-5497 Cell: 386-623-2833 carl@quailheights.com

449 SE Baya Drive Lake City, FL 32025 (386) 755-0500 2005 Cookbook 127

Located All Over

North-Central Florida!

SCAFF’S MARKET 3 Locations! Lake City, Bell & Branford

“Shop the Best!” 128 Epiphany Council of Catholic Women

Your State Farm Agent


904 SW SR 247 • LAKE CITY, FL 32025 OFFICE (386) 752-7521 • FAX (386) 752-5044 statefarm.com™

Swift Lube 417 SW Knox St. (Off Baya Avenue)

Oil Change & Car Wash 1o Minute

Located in The Historic Blanche Center In Downtown Lake City

212 North Marion Avenue Lake City, FL 32055

(386) 755-5150


Kevin Swisher, Owner


Brian Tucker, Owner 2005 Cookbook 129

tion! a l u c r i C 30,000 Established 1951 Stemware ~ China ~ Kitchenware ~ Tableware ~ Candlesticks~Engagement Rings Wedding Bands ~ and more...

• Full Color • Distributed 8 Times Year • Direct Mail to Every Residence, P.O. Box & Business

738 SE Main Blvd. • Lake City, FL 32025 156 N. Marion Ave. P.O. Box 1270 Lake City, FL 32055

(Located Inside the Drawdy Insurance Building)

Phone: (386) 752-5470 Fax: (386) 752-8141 Email: wardsjer@bellsouth.net

Email: minimintmagazine@bellsouth.net

Tel (386) 961.8808 Fax (386) 758.3250 Publications in Seven Cities throughout Florida and Four States in the Southeast!

130 Epiphany Council of Catholic Women

Epiphany Catholic Church 1905 S.W. Epiphany Ct. Lake City, FL 32025 (386) 752-4470

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Epiphany Church Cookbook  

Epiphany Church Cookbook