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Favorite Recipes from One Diocesan Kitchen to Another

Editor’s note: For a number of years, The Messenger has asked readers to send in their favorite recipes so that we can publish them before all of the holiday bakers have finished their labors. This year is no exception. We have received many recipes from all over the diocese.

We thank you for sharing your recipes, and in some cases, the stories that go with them. Happy baking!

LIMPA - Swedish Rye Bread
Anne M. Smith, St. Henry, Belleville
I married George Smith in 1941. He was of Swedish heritage and members of his family gave me a recipe that was handed down from generations of the Gustafson family.
1 envelope yeast dissolved in 1/4 cup warm water
1 quart warm water
1 tablespoon sugar
1/2 cup melted shortening
1 cup molasses
1 cup brown sugar
4 cups unsifted rye flour
8 - 1/2 cups sifted while flour
Add dissolved yeast to quart water, add shortening, molasses and sugar. Stir. Add both flours - 2 cups at a time. Stir. Knead 10 minutes. Let rise to double. Punch down and shape into four balls. Place each ball in a round pan. Let rise to double. Bake 350 degrees for 45 minutes. Makes 4 loaves.

PRALINE PECAN CRUNCH
Bonnie Todd, Mary Help of Christians, Chester
One 16 ounce package Quaker Oat Squares cereal
2 cups pecan pieces
1/2 cup light corn syrup
1/2 cup firmly packed brown sugar
1/4 cup margarine (1/2 stick)
1 teaspoon vanilla
1/2 teaspoon baking soda
Heat oven to 250 degrees. Combine cereal and pecans in a large roaster pan; set aside. Combine corn syrup, brown sugar and margarine in 2-cup microwaveable bowl.
Microwave at High 1/2 to 1 1/2 minutes; stir. Microwave at High 1/2 to 1 1/2 minutes more or until boiling. Stir in vanilla and baking soda and pour over cereal mixture; stir to coat evenly. Bake 1 hour, stirring every 20 minutes. Spread on baking sheet to cool; break into pieces. Makes 10 cups. Prep time: 10 minutes, bake time: 1 hour.
The only problem with this snack is that it’s so hard to stay out of once you take that first bite. Our family looks forward to this at holiday parties. It makes a great gift also.

CHOCOLATE COVERED PEANUTS
Carol Stallard, Holy Cross, Wendelin
24 ounce jar roasted peanuts
1 1/2 packages vanilla bark
1 german chocolate bar
1 package milk chocolate chips
Melt chocolate in crockpot on low heat until melted. Add peanuts, stir well, dip out with teaspoon onto waxed paper.
COCONUT CRUNCH PIE
Carol Stallard, Holy Cross, Wendelin
4 egg whites and a dash of salt (beat until very stiff)
1 cup sugar - gradually add to the above while beating
Mix together: 1/2 cup graham cracker crumbs
1 can angel flake coconut
1/2 cup nuts
1 teaspoon vanilla
Add and fold into the above ingredients. Pour into a 9 inch buttered pie pan. Bake 350 degrees for 25 minutes. When crust is cool cover top of pie with 3 sliced bananas. Top with cool whip, chill before serving. At Christmas sprinkle with red or green sugar on top.

FLOP CHEESE BALL
Carol Stallard, Holy Cross, Wendelin
3 green onions, chopped fine
2 packages dried beef chopped fine
1 - 8 ounce package cream cheese softened
2 tablespoons Worchestershire sauce
2 teaspoon Accent
1/4 cup Miracle Whip
Mix cheese, Worchestershire sauce, Accent, and Miracle Whip together. Add beef and onion. Will be soft. Very good with crackers.
CRANBERRY RELISH
Gene and Sylvia Hagene, St. Mary Magdalene, Todd’s Mill
1 small flat can crushed pineapple (drain and reserve juice)
Use juice and water to make 1 cup. Boil, add (2) 3 ounce boxes of strawberry jello and stir to dissolve.
Add 1 cup ice cubes and stir until melted.
Add: 2 cans whole cranberry sauce
drained pineapple
1 cup chopped pecans
Stir well and chill.

NEW YEAR’S DAY “GOOD LUCK SOUP”
Original recipe of Toni Diercks, St. Mary, Chester
A couple of years ago, (after a particularly bad year) I did a little research as to what a person was supposed to eat for good luck for the new year on New Year’s Day. I found that ham hocks should be eaten for prosperity. Also, cabbage, which represents paper money is supposed to bring wealth. Rice and black eyed peas are for good luck in general. So, with that in mind, I concocted this soup keeping in mind that all good things come from the Lord not luck. It’s just for fun.
8 cups water
4 chicken bouillon cubes
2 good size ham hocks
1/2 pound black-eyed peas
1/4 head of chopped cabbage
1/2 cup uncooked Minute Rice
Salt and pepper to taste
Put water, bouillon, peas and whole ham hocks in soup pot. Add salt and pepper. Bring to boil, then simmer until peas are tender, stirring occasionally. Remove hocks and cut ham only into bite size pieces and return to pot. Discard bone, fat and rind. Add cabbage and simmer till tender, about 10-15 minutes. Check taste for salt and pepper. Add Minute Rice last. Stir, remove from heat and let set about ten minutes. Really, it tastes good! Serves about eight. Goes great with corn bread.
Footnote: I’ve had very good luck each year since making this a New Year’s Day tradition!

BLUEBERRY BREAD
Lenora Palovic, St. Paul, Johnston City
2 cups plus 2 tablespoons flour, divided
3/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 egg
2/3 cup orange juice
2 tablespoons butter, melted
1 cup fresh or frozen blueberries
In large bowl combine 2 cups flour, sugar, baking powder, salt and baking soda.
Whisk the egg, orange juice and butter. Stir into dry ingredients just until moistened. Toss blueberries with remaining flour, fold into batter.
Pour into a greased 8 x 4 loaf pan. Bake 325 degrees for 60-65 minutes or until toothpick near the center comes out clean. Cool in pan 10 minutes before removing to cool completely.

PRETZEL TOFFEE CHIP COOKIES
Lenora Palovic, St. Paul, Johnston City
1 1/4 cup flour
1/2 teaspoon baking soda
3/4 cup packed light brown sugar
1 egg
1 teaspoon vanilla extract
2 cups mini pretzels broken into 1 inch pieces
1 1/4 cup semisweet chocolate chips (about 8 ounces)
3/4 cup (8 ounce package) Heath bits
3/4 cup butter room temperature
Preheat oven to 350 degrees
Line baking sheet with parchment paper, combine flour and baking soda. On medium high beat butter and sugar until fluffy (2 minutes). On low beat in egg and vanilla, beat in flour mixture, stir in pretzel pieces, 1 cup chocolate chips and 1/2 cup toffee bits.
Drop dough by rounded tablespoonful 2 inches apart onto baking sheet, with moist hands flatten slightly. Dividing equally press remaining 1/4 cup chocolate chips and 1/4 cup toffee chips into dough. Bake 15-18 minutes or until lightly browned. Cool 5 minutes, transfer to wire rack.

STRAWBERRY PECAN COOKIES
Lenora Palovic, St. Paul, Johnston City
1 cup shortening
1 1/2 cups sugar
2 eggs
3/4 cup strawberry jam
3 cups flour
1 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon baking soda
3/4 cup chopped pecans
Cream shortening and sugar until fluffy. Add eggs, one at a time beating after each addition. Beat in strawberry jam for about 30 seconds or until well combined. Mix flour, salt and baking soda, gradually stir this into creamed mixture. Add pecans, drop by tablespoons 1 1/2 inches apart onto greased or parchment lined baking sheet. Bake 350 degrees for 12-15 minutes or until edges are lightly browned. Cool on wire rack.

BANANA CHOCOLATE CHIP NUT BREAD
Lenora Palovic, St. Paul, Johnston City
3-4 ripe bananas, smashed
1/3 cup melted butter
1 cup sugar
1 egg beaten
1 teaspoon vanilla
1 teaspoon soda
pinch salt
1 1/2 cups all purpose flour
3/4 cup chocolate chips
1 cup chopped (large) nuts
No need for mixer. Preheat oven to 350 degrees. With spoon mix butter into mashed bananas in a large bowl. Mix in sugar, egg, vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add flour, nuts and chocolate chips. Pour mixture into buttered 4 x 8 loaf pan. Bake one hour. Cool on rack 10 minutes before removing pan. Cool on rack.

SUE’S FRUITCAKE
Lenora Palovic, St. Paul, Johnston City
1 pound butter - no substitutes
2 cups sugar
6 eggs
1/2 cup white Karo syrup
3 cups flour
1 teaspoon salt
1 teaspoon Baking powder
2 ounce lemon extract
2 tablespoon vanilla
1/2 pound golden raisins
4 cups pecans left in half
1/2 cup chopped dates
3/4 cup candied cherries (1/4 green, 1/2 red)
3/4 cup chopped candied pineapple
Put one cup flour with fruit and nuts. Cream butter and sugar, add syrup, extracts, alternate egg and flour - add baking powder, salt. Beat well for 5 minutes. Pour over fruit and nuts. Fold together. Grease and flour pans. Fill loaf pans 2/3 full. Bake slowly at 300 degrees for 1 hour and 30 minutes.
Makes 3 loaves.

MY BREAD
Lenora Palovic, St. Paul, Johnston City, This is my basic recipe - can use and add whatever fruit in season or what you might have at home.
Mix until creamy: 4 eggs, 1 cup sugar, 1 cup brown sugar
Add: 1 cup oil, 1 teaspoon vanilla. Mix well.
Add: 3/4 cup shredded apples, 1/2 cup dried dates, 1/2 cup fresh blueberries
Mix together: 2 cups flour, 2 teaspoon baking soda, 1 teaspoon salt, add to egg mixture. Then add 1/2 cup coarsely chopped nuts.
Pour into 2 loaf pans.
Mix the following: 1/2 cup coarsely cut nuts, 2 teaspoon cinnamon, 2 tablespoons flour, 4 tablespoons soft butter, 2 tablespoons sugar.
Spread on top of bread before baking. Bake at 350 degrees for one hour or until toothpick comes out clean, sometimes takes longer than an hour.

POLISH SWEET-SOUR SAUERKRAUT AND CABBAGE (KAPUSTA)
Kay Wojcik-Barner, St. Ann, Nashville. This recipe was always cooked at our families Christmas Eve by my dad (Stanley Wojcik) and my aunt (Marie Waichel) both deceased. After breaking the wafer, Oplatek, with each family member and wishing them good wishes, the family would sit down and eat this recipe as part of our Christmas Eve meal. Then we would exchange gifts and sing Christmas songs. This recipe was one of my favorite as a kid. It always brings back these wonderful family memories form the past.
1 - 2 1/2 pound can sauerkraut
1 pound cabbage shredded
1 heaping tablespoon flour
1 1 inch piece salt pork minced
2 medium onions sliced
3/4 cup cold water
salt, pepper, sugar, caraway seeds
Drain and wash sauerkraut with cold water and then squeeze out all water. Put in a large pot, cover with cold water and boil one hour. Add shredded cabbage then to water and add more water to cover, stir and boil 3/4 hours more. Brown salt pork over slow fire. Remove from pan, set aside. Brown onions in same pan, then add flour, stir 3 minutes. Add 3/4 cup water, stir until thick and heavy. Add this mixture to sauerkraut, stir constantly. Then boil 5 minutes more. Add salt pork, salt, pepper, sugar and caraway seeds to your taste.

CHOCOLATE PECAN CARMELS
Frances Wuebbels, St. Boniface, Germantown. We make the carmels every Christmas, and are a family favorite. Hope you like them.
1 tablespoon and 1 cup butter softened, divided
1 1/2 cups chopped pecans toasted
1 cup chocolate chips semisweet
2 cups brown sugar
1 cup light corn syrup
1/4 cup water
1 can (14 ounce) sweetened condensed milk
2 teaspoon vanilla
Line a 13 x 13 pan with foil, butter
the foil with 1 tablespoon butter. Sprinkle with pecans and chocolate chips, set aside.
In a heavy saucepan over medium heat, melt remaining butter. Add brown sugar, corn syrup and water. Cook and stir until mixture comes to a boil. Stir in milk, cook stirring until a candy thermometer reads 248 (firm-ball stage). Pour into prepared pan (do not scrape side of saucepan), cool completely before cutting. Yield 2 1/2 pounds (about 6 3/4 dozen).

EASY COOKIE BARS
Verena E. Haake, St. Boniface, Germantown
1/2 cup butter melted
1 1/2 cups graham cracker crumbs
1- 14 ounce can sweetened condensed milk
1 - 6 ounce package chocolate chips
1 cup coconut
Coat bottom of 9 inch baking pan with melted butter. Layer graham crackers and condensed milk, chocolate chips and coconut in order given. Bake for 25 minutes at 350 degrees.

CORN BREAD SALAD
Kappy Lawler Scates, St. Mary, Shawneetown
Start by preparing a Jiffy corn bread mix according to directions and bake at 400 degrees in an 8x8” pan. While that is baking, cut up one medium red onion, one sweet pepper (red is pretty in a salad), drain one can of corn and one can of black beans, and dice three or four Roma tomatoes. (I prefer Roma because they are not quite as juicy but if you use another type try to drain some of the liquid.)
When the corn bread is baked and cool to the touch, break it up in a large salad bowl.
Add the above ingredients with the driest first to keep the corn bread fresh. I add cilantro because it is one of my favorite spices — fresh or dried. Then top it off with Ranch dressing and sprinkle a cup of your favorite shredded cheese over the dressing. Chill for a while — then enjoy!

SHAWNEETOWN’S FAVORITE CHOCOLATE CAKE
Kappy Lawler Scates, St. Mary, Shawneetown. Miss Leona Wiseheart’s recipe from her daughter, Connie, sent to Kappy Scates
Put one pound box of light brown sugar and three eggs in mixer — let mix until smooth and all sugar lumps have dissolved.
Put 2 squares unsweetened chocolate, and 1 stick butter in microwave and heat until just melted. Mix and set aside to cool. (I always do this first thing when I begin making the cake so it’s ready to go when I need it.)
Sift 2 cups cake flour with 1 teaspoon soda in another bowl.
Combine first 2 mixtures until well blended. Add flour mixture and blend.
Next add cup buttermilk. Lastly add 1 cup boiling water.
Let it all mix in blender. This makes a very thin batter. Pour instantly into pan or pans ( 9x13” rectangle or 2 8” rounds) that have been buttered and floured.
Bake at 350 degrees for 20-25 minutes or until firm and cake comes slightly away from sides of pan. Cool.

FROSTING
Melt 2 ounces unsweetened chocolate and 1/3 cup butter in microwave until just melted. Cool. Add 2 cups powdered sugar and 1 teaspoon. vanilla and several tablespoons buttermilk. Beat well. Add more buttermilk until smooth. Frost cooled cake. I love to keep this in the refrigerator.

BAKED FRENCH TOAST
Karen Vasquez, St. Liborious, St. Libory
1 cup firmly packed brown sugar
1/2 cup margarine
2 tablespoons light corn syrup
8 slices thickly sliced French Bread
6 eggs
1 1/2 cups milk
1 teaspoon vanilla
1/8 teaspoon salt
In a saucepan combine brown sugar, margarine and corn syrup. Bring to a full boil, reduce heat to medium and simmer until thickened (approximately 2-3 minutes). Pour mixture into a greased 9 x 13 baking dish. Place bread evenly in pan. Beat eggs and add all other ingredients. Pour over bread. Cover and refrigerate overnight.
In the morning, bake uncovered 45 minutes in a 350 degree oven, until light brown. Serve with warm syrup.

MOM’S OVEN-BARBECUED RIBS
Evelyn H. Burneski, St. Stephen, Caseyville. I got this recipe from a magazine. A few common ingredients make the zesty sauce that coats them.
3-4 pounds country-style pork ribs
1 1/2 cups water
1/3 cup Worcestershire sauce
1 cup ketchup
1 teaspoon salt
1 teaspoon chili powder
1/2 teaspoon onion powder
1/8 teaspoon hot pepper sauce
Place ribs in a greased roasting pan. Bake, uncovered at 350 degrees for 45 minutes. Meanwhile, in a saucepan combine the remaining ingredients. Bring to a boil; cook for 1 minute. Drain ribs. Spoon sauce over ribs. Cover and bake for 1 1/2 hours. Uncover; bake 30 minutes longer, basting once. Yield 4-6 servings.

HEAVENLY CHOCOLATE CAKE
Evelyn H. Burneski, St. Stephen, Caseyville. I got this recipe from the newspaper. It was the most requested recipe of the year.
1 (2-layer size) box chocolate cake mix
1 (14 ounce) can Eagle Brand milk (not evaporated milk)
1 (12 ounce) jar caramel ice cream topping
1 (8 ounce) container frozen nondairy whipped topping, thawed.
2 Heath candy bars, crushed
For best results prepare cake 1 day ahead.
Bake cakes in a 9 x 13 inch pan according to package directions, let cool completely.
With end of wooden spoon poke holes in cake. Pour sweetened condensed milk over top of cake; let soak in for 5 minutes. Pour ice cream topping over cake, let soak in for 5 minutes. Frost cake with whipped topping. Sprinkle crushed candy over top. Chill overnight.
Yield: 16 (very rich) servings.

DIVINE DEVILED EGGS
Evelyn H. Burneski, St. Stephen, Caseyville
6 hardboiled eggs
1/2 teaspoon dry mustard (Colman’s)
1/4 cup mayonnaise (Hellmann’s)
Paprika
Remove shells from eggs. Cut eggs in half. Scoop out yolk and put into a small bowl.
Add dry mustard and mayonnaise to yolks. Mix well.
Fill egg whites with equal amounts of yolk mixture.
Sprinkle a little paprika on each egg. Refrigerate until ready to serve.
This recipe has few ingredients, but they are best ever!

FRUITCAKE CANDY
Sister Catherine Wellinghoff, ASC, St. Paul, Johnston City. During my 8 years in Ewing, MO, Ruth always made the Fruitcake candy. Her place to cool the candy was a step on the way to her attic!
1 pound candied fruit mix
1 pound graham crackers (crumbs)
1 pound dates (cut up)
1 pound marshmallows
4 cups walnuts
2/3 cup whole milk
Mix candied fruit with cut up dates and walnuts. Mix well. Melt marshmallows in hot milk, stir constantly. Then pour over fruit mixture. Mix well then put in cracker crumbs. Mix well. Put in pans. (Press down with hands so they won’t stick). Let stand in cool place for a day or so. Then cut in small pieces and roll in powdered sugar. (I usually make half a recipe.)

BIG FAT CHEWY CHOCOLATE CHIP COOKIES
Carolyn Dellamano, St. Stephen, Caseyville. The following recipe is required of me to bring to every get together with our friends. It is everyone’s favorite chocolate chip cookies.
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg
1 egg yolk
2 cups semisweet chocolate chips
Preheat oven to 325 degrees (165 degrees C). Grease cookie sheets or line with parchment paper.
Sift together the flour, baking soda and salt; set aside.
In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat the vanilla, egg and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
Bake for 15-17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Original recipe yield 1 1/2 dozen cookies.