Supplements

archive ISSUE

readers shar mouth-watering recipes, family stories

Photos by LIZ QUIRIN
Messenger editor

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.
The photos in this section were taken at Holy Trinity School in Fairview Heights. We thank you for sharing your recipes, and in some cases, the stories that go with them. Happy baking!

ZUCCHINI PIE
Judy R. Hubert, Our Lady of Lourdes, Sparta
1 package Crescent Rolls
2 zucchini squash
1/4 teaspoon salt
1/4 teaspoon dill weed
1/8 teaspoon pepper
3 tablespoons margarine
2 eggs, beaten
1 cup natural Danish cheese
Preheat oven to 325 degrees. Slice squash — saute in margarine about 5 minutes. Add seasoning and mix well. Open rolls and line pie pan to form a crust. Spoon mixture into crust. Pour beaten eggs over the mixture. Top with cheese. Bake at 325 degrees for 30-35 minutes. Tastes like apple pie.

HOLIDAY CHEESE BALL
Rose Marie Nowacki, St. Andrew, Murphysboro
2 (8 ounce) packages cream cheese, softened
1 (8 1/2) ounce can crushed pineapple, drained
1 1/2 to 2 cups chopped pecans
1/2 cup finely-chopped green bell pepper
1 tablespoon minced onion-optional
1 tablespoon seasoning salt - optional
1/4 cup finely-chopped maraschino cherries
In a medium mixing bowl, combine all the ingredients except 1 cup chopped pecans. Mix well. Form into ball and chill 2 hours or longer. Roll the ball into the remaining pecans. Keep refrigerated until serving time. Serve with crackers and celery sticks.

CHAMPAGNE SALAD
Margaret Tennant, St. Joseph, Benton
1 (15 ounce) can crushed pineapple, drained
3 diced bananas
1 quart sweetened strawberries with juice
1 1/2 cups chopped nuts
9 ounces whipped topping
8 ounce package cream cheese
1 cup sugar
Cream cheese and sugar until fluffy. Add to other ingredients and pour into a 9 x 13 inch glass baking dish. Freeze.
Take out of freezer just a few minutes before serving so it can easily by cut into squares.

RED VELVET CAKE
Margaret Tennant, St. Joseph, Benton
1/2 cup shortening
1 1/2 cups sugar
1 ounce red food coloring
2 eggs
1 tablespoon vinegar
1/2 teaspoon salt
2 cups cake flour
1 tablespoon cocoa
1 cup buttermilk
1 teaspoon baking soda
1 teaspoon vanilla
Cream sugar and shortening.
Add food coloring, eggs (one at a time), beating well.
Sift flour, cocoa and salt, add alternately with buttermilk.
Add vanilla.
Dissolve soda in vinegar. Fold into batter.
Using two cake pans, bake 30 minutes, cool and ice (sprinkle coconut if you like).
ICING: (prepare first to cool)
Cook: 1/4 teaspoon salt
1/4 cup flour
1 cup milk
Cool. (Makes a thin sauce). Then cream 1 cup Crisco
1 cup sugar
1 tablespoon vanilla
Mix with cool sauce and beat until smooth.
Ice cake.

SMALL CRESCENT NUT ROLLS
Margaret Tennant, St. Joseph, Benton
5 cups flour
1 pound Oleo
1 large Philadelphia Cream Cheese
Mix all together.
Add: 2 beaten eggs
1 small cake yeast or 1 package instant yeast in 1/2 cup warm water, mix well.
Refrigerate overnite. Next day roll out on board sprinkled with sugar.
Cut 2 inch or 3 inch squares filled with nut filling. Bake at 375 degrees 12-15 minutes or until brown.
NUT FILLING: 4 cups ground walnuts
1 1/2 cups sugar (half white, half brown)
1 teaspoon vanilla
Can of milk (enough to spread)
Cut squares and fill each one (crescent shape).

EASTER RABBITS
Cindy Hays, St. James, Millstadt
This is the recipe for “Easter Rabbits.” This recipe is for the rolled, cut out and iced sugar cookies my mom would make in the shape of Easter Rabbits for Easter. The unbaked, chilled, cookie dough is AWESOME. My mom always used to double this batch and give cookies out to friends and family on Easter.
There were four of us kids in the family, and we all used to eat the cold cookie dough out of the bowl in the refrigerator. Mom used to get so mad because she’d end up having to make a second batch of it to make sure she had enough baked and iced cookies. One year she thought she had us. There was a Coldspot refrigerator in the basement - the old rounded top kind that had a lock on the door. My brother Greg and I knew she made the cookie dough, but it was not in the kitchen refrigerator so he and I went on the hunt. We tried the door of the basement refrigerator and it was LOCKED. I found the key hidden and we got in the refrigerator, opened the bowl, made our cookie dough withdrawal and wrote in the dough with our finger “Hi Mom.” You should have heard her scream at us - then start laughing - she had a great sense of humor. Mom is gone now, but the tradition lived on. My niece, Roxy Haas and I still make these cookies every year at Easter and give them to our family and friends.
6 eggs
2 cups sugar
6 cups flour
1 cup butter (2 sticks)
4 teaspoons baking powder
Cream butter and sugar.
Add eggs, flour and baking powder
Roll and cut with cutters
Bake at 350 degrees - on greased pan (from Grandma Rensing - mom wrote).

FROZEN FRUIT SALAD
Jackie Billings, St. Michael, Paderborn
3 cups water
1 or 1 1/2 cups sugar (I use 1/2 cup regular sugar)
Medium can frozen orange juice (thaw) (I use Five Alive)
Mix above ingredients and boil for 3 minutes.
Add to above mixture (add even though mixture is hot)
1 large can sliced peaches (slice into bites); drain
1 regular can crushed pineapple (do not drain)
1 can mandarin oranges (drain)
2 packages sweetened frozen sliced strawberries
6 large bananas - sliced
Stir and put in freezer. Set out a couple of hours before serving. Will be slushy. Delicious!
Note: I sometimes pour a little vodka or gin over it in a glass during the holidays.

CHEESE BALL
Jackie Billings, St. Michael, Paderborn
4 (8 ounce) cream cheese
1 can chopped black olives
1 can mushroom pieces - chopped
1 jar dried beef - chopped
1 1/2 teaspoons Accent
1 bunch green onion - chopped
Mixed together, makes 2 balls.
Serve with assorted crackers.

SOUR CREAM COFFEE CAKE
Diane Kovach, St. Mary, Harrisburg
This recipe was my mother’s favorite coffee cake recipe - she passed away eight years ago and was a member of our church. I have been baking this for any potluck, etc. and everyone just loves it. It is soooo good.
1 cup oleo or butter softened
1 1/4 cups sugar
2 eggs
1 cup sour cream
1 cup flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder
1 teaspoon vanilla
Topping: 3/4 cups chopped pecans
2 tablespoons of cinnamon
1 cup sugar - mix together
In a large bowl combine oleo, sugar and eggs. Beat till light and fluffy. Blend in sour cream. Add flour with baking soda and baking powder to cream mixture. Add vanilla.
Spoon half of batter into a 9 x 13 greased pan - sprinkle cinnamon mixture and pecans. Spoon the remaining batter and then cinnamon mixture and nuts.
Bake at 350 degrees for about 45-40 minutes. Enjoy.

PRIZE HAWAIIAN PINEAPPLE CAKE
Lenora Palovic, St. Paul, Johnston City
1 can 1# 4 ounce crushed pineapple
2 cups buttermilk baking mix
1 cup sifted flour
1 teaspoon baking soda
3/4 cup sour cream
1/2 cup margarine
2 teaspoons vanilla
2 large eggs
2 tablespoons rum
1 cup sugar
Glaze - see below
Drain pineapple, saving syrup.
Stir-mix, flour and baking soda together.
Beat sugar, sour cream, margarine and vanilla together for two minutes.
Add flour mixture and beat one minute more.
Mix in pineapple and rum.
Turn into well greased 9 inch bundt pan and bake at 350 degrees for 45 minutes or until done when tested.
Remove from oven and spoon half of glaze over cake. Let stand 10 minutes then turn out on plate and spoon on remaining glaze, cool.

GLAZE:
Combine 3/4 cup sugar, 1/4 cup each margarine and pineapple syrup.
Stir over low heat to blend, add 2 tablespoons rum.
FOUR-CHEESE SPINACH BAKE
Lenora Palovic, St. Paul, Johnston City
8 eggs, beaten
4 cups small-curd cottage cheese
1 carton (15 ounce) Ricotta cheese
1/3 cup all purpose flour
1/2 teaspoon salt, optional
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry.
2 cups (8 ounce) shredded mozzarella cheese
2 cups (8 ounce) shredded cheddar cheese
1/2 sup chopped green onion
In a large bowl, combine the egg, cottage cheese, flour, salt and Ricotta cheese.
Add the remaining ingredients, mix well.
Pour into a greased 13 x 9 x 2 baking dish. Bake uncovered at 350 degrees for 40-45 minutes or until a knife inserted near center comes out clean. Let stand for 10 minutes before cutting.

CRUSTY CHICKEN WINGS
Lenora Palovic, St. Paul, Johnston City
3 pounds chicken wings (about 15)
1 small can evaporated milk (2/3 cups)
1 tablespoon prepared mustard
1 clove garlic - minced
1 cup fine dry bread crumbs
1 teaspoon instant minced onion
1 teaspoon salt
1/4 teaspoon seasoned pepper
1 envelope or teaspoon instant chicken broth
Twist tips from chicken wings.
Divide each wing in half.
Blend milk, mustard, garlic, pepper and broth in another dish.
Dip chicken into milk mixture then into bread crumbs and coat well.
Bake at 375 degrees for 40 minutes turning once.

HOLIDAY FRUIT BALLS
Lenora Palovic, St. Paul, Johnston City
1 cup evaporated milk
1/2 cup (1 stick) butter or margarine
1 pound marshmallows
1 pound graham cracker crumbs
1 pound candied pineapple, chopped
1 pound candied cherries (use half red and half green) chopped
1 pound raisins
1 pound shelled English walnuts or pecans, chopped
2 (14 ounce) packages shredded coconut
In a saucepan over low heat, heat milk. Add butter and marshmallows, heat until melted, stirring occasionally.
In a large bowl, combine cracker crumbs, pineapple, cherries, raisins and nuts. Pour milk mixture over fruit mixture. Stir until well mixed.
Form into 1 1/2 inch balls. Roll balls in coconut (or put coconut in a pie plate and drag fruit-nut mixture by spoonful into coconut, then form into balls, this makes it easier to roll and coat)

PUMPKIN BREAD
Lenora Palovic, St. Paul, Johnston City
2 sticks unsalted butter, melted plus more for greasing pan
2 1/2 cups all purpose flour
1 cup light brown sugar
1 cup granulated sugar
2 teaspoons baking powder
2 teaspoons cinnamon
3/4 teaspoon ground cloves
2 cups pumpkin
3 large eggs
1/2 cup buttermilk
1 1/2 teaspoons vanilla extract
1 teaspoon baking soda
Preheat oven to 350 degrees.
Butter two 9 x 5 loaf pans.
Combine flour, sugar, baking powder, baking soda and spices in a large bowl.
Add pumpkin and mix.
Whisk eggs, buttermilk, butter and vanilla in a medium bowl and stir into dry ingredients.
Transfer to pans and bake on middle shelf of oven until wooded skewer inserted into center of bread tests clean, about 35 minutes.
Cool in pans on a wire rack.
Run a knife around edges to release bread from pans.

CHERRY COFFEE CAKE
Jean Duffy, St. Luke, Belleville
Beat on low speed until creamed, then three minutes on high:
1 1/2 cups sugar
1/2 cup oleo
1/2 cup shortening
1 1/2 teaspoons baking powder
1 teaspoon vanilla
1 teaspoon almond extract
4 eggs
Stir in with a spoon - 3 cups flour
Grease jelly roll pan - put 2/3 batter into pan, then spread:
21 ounces cherry pie filling
Drop remaining 1/3 of batter by spoonfuls on the cherries.
Bake at 325 degrees for 35 minutes.
Glaze when cool with:
1 cup powdered sugar
1/2 teaspoon vanilla
1/2 teaspoon almond extract
1-2 teaspoons milk

BAKED CARMEL CORN
Carolyn Davenport, St. Anthony, Beckemeyer
This is my mother’s recipe. She usually made this as a special treat for her family around the holidays. I have been making the carmel corn for 33 years and often give it as gifts for Christmas.
1 cup butter
2 cups firmly packed brown sugar
1/2 cup light corn syrup
1 teaspoon salt
1/2 teaspoon baking soda
1 teaspoon vanilla
6 quarts of popped popcorn.
Melt butter; stir in brown sugar, corn syrup, and salt. Bring to a boil stirring constantly. Boil without stirring five minutes. Remove from heat; stir in baking soda and vanilla. Gradually pour over popped corn, mixing well. Turn into two large shallow baking pans. Bake at 250 degrees for one hour, stirring every 15 minutes. Remove from the oven, pour baked popcorn on a brown paper bag and cool completely. Break apart and store in a tightly covered container.

THE PERFECT PUMPKIN PIE
Carolyn Davenport, St. Anthony, Beckemeyer
This is my mother’s pumpkin pie recipe. She uses this recipe for the traditional pumpkin pie for Thanksgiving dinner. Her pumpkin pie is always the first to go. I also use this recipe for the holidays. It is always requested by my family.
1 - 9 inch unbaked pie shell
1 cup brown sugar
2 tablespoons flour
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1 - 15 ounce can of pumpkin
2 cups diluted Milnot (1 - 13 ounce can and 1/3 cup water)
2 eggs beaten
Mix sugar, flour, salt and spices. Stir into pumpkin. Add diluted Milnot and eggs. Pour into pie shell.
Bake at 450 degrees for 10 minutes; reduce heat to 350 degrees and bake for 45 minutes or until the filling is firm.

Serve with whipped topping.
CANDY BAR COOKIES
Marie Rapier, St. Nicholas, O’Fallon
This is one of our family favorites; it has been around for a few years. It was a Pillsbury Bake-Off winner. I usually make it for the holidays, Thanksgiving and Christmas. It is rich and delicious. I sometimes make the dough and bake it a day ahead of time. Finish it the next day.
BASE: 3/4 cup powdered sugar
3/4 cup margarine or butter, softened
2 cups Pillsbury BEST or all purpose or unbleached flour
2 tablespoons whipping cream
1 teaspoon vanilla
FILLING: 21 caramels, unwrapped
3 tablespoons whipping cream
3 tablespoons margarine or butter
1/3 cup semisweet chocolate chips
1 tablespoon whipping cream
2 teaspoons margarine or butter
3/4 cup powdered sugar
3/4 cup chopped pecans
GLAZE: 3 tablespoons powdered sugar
1 teaspoon vanilla
40 pecan halves (1/2 cup), if desired
In large bowl, combine all base ingredients, except flour; blend well. Lightly spoon flour into measuring cup; level off. Add flour; mix well. If necessary, cover dough with plastic wrap; refrigerate one hour for easier handling.
Heat oven to 325 degrees. On well-floured surface, roll out half of dough at a time into 10 x 8 inch rectangle. With pastry wheel or knife, cut into 2 inch squares. Place 1/2 inch apart on ungreased cookie sheets.
Bake at 325 degrees for 10-13 minutes or until set. Remove from cookie sheets; place on wire racks. Cool 15 minutes or until completely cooled.
In medium saucepan, combine caramels, 3 tablespoons whipping cream and 3 tablespoons margarine; cook over low heat, stirring frequently, until caramels are melted and mixture smooth. Remove from heat. Stir in 3/4 cup powdered sugar and chopped pecans. (Add additional whipping cream a few drops at a time, if needed for desired spreading consistency.) Spread 1 teaspoon warm filling on each cookie square.
In small saucepan, combine chocolate chips, 1 tablespoon whipping cream and 2 teaspoons margarine. Cook over low heat, stirring frequently, until chocolate chips are melted and mixture is smooth. REMOVE FROM HEAT. Stir in 3 tablespoons powdered sugar and 1 teaspoon vanilla. Spread glace evenly over caramel filling on each cookie. Top each with pecan half.

MOTHER’S DEVIL’S FOOD CAKE
Mary Louise (Shedelbower) Gore, St. Lawrence, Sandoval.
This was a favorite of my family when I was growing up. My girlfriends always asked if my mother would bake it when they stayed all night and it was someone’s birthday. It always brings back memories as was the only cake we ever asked for.
1/2 cup cocoa
1/2 cup hot water
2 level teaspoons baking soda
Mix together in a bowl (will foam up)
Cream: 1 3/4 cups sugar
3/4 cup butter or oleo
Add: 2 eggs (beaten)
3/4 cup sour milk (to make milk sour add a teaspoon of vinegar to milk)
2 cups flour
Add: cocoa mixture, blend together. Pour into 9 x 12 or 13 inch greased and floured pan. Bake at 350 degrees for 35-40 minutes or until toothpick comes out clean.
When cool, frost with white frosty icing.
WHITE FROSTY ICING:
1 cup white syrup
1 egg white (beaten till foamy)
pinch salt
Place syrup in saucepan and bring to boil all over top of pan. Then pour slowly over beaten egg white. Beating all the while until stiff and stands in peaks. Add flavoring to taste. Spread on cooled cake. Best if eaten the same day.

CHRISTMAS CHOCOLATE PUDDING MOUSSE
Cindy Niemeyer, St. Dominic, Breese
My Grandma Lucy Beckmann made this at Christmas dinner when I was young in the ‘60s. My mother carried on the tradition and has passed the recipe to me and for the past ten years, I have been making this wonderful chocolate mousse. It always brings back memories of my grandma’s kitchen and all of the aunts working together in the old farm house.
Dissolve: 2 envelopes of unflavored Gelatine in 1/4 cup water.
Melt 1/4 (4 ounce) Bittersweet or semi-sweet chocolate squares.
Add 2 1/2 cups milk and
1 cup sugar and gelatine mixture. (Cook for 10 minutes. Let cool. Beat three egg whites stiff and mix slowly by hand with cooled chocolate mixture).
Add one teaspoon vanilla and refrigerate overnight.
SAUCE: Boil together 3 egg yolks
2 cups milk
1/2 teaspoon vanilla (mixture will be thin). Refrigerate
When serving, heat sauce and pour over each individual dish of chocolate mousse. Enjoy!

CHICKEN POT PIE
Elaine Joost, St. Mary, Belleville
Some of our family favorites. Happy cooking!
2 1/2 pounds chicken
2 quarts water
1 teaspoon salt
1 cup chopped carrot
1 cup chopped celery
1 cup chopped onion
1 small potato-peeled and chopped
2 tablespoons butter
1/2 cup frozen peas
1/2 cup flour
1 cup Half & Half cream
1 teaspoon salt
1/2 teaspoon pepper
ready-made pie crust
1 teaspoon flour
Bring chicken, water and 1 teaspoon salt to boil. Cover, reduce heat and simmer for 1 hour. Remove chicken. Keep broth. Skin, bone and chop chicken. Set aside. Skim fat from broth and reserve 2 cups broth.
OR use boneless, skinless chicken breasts cooked in the microwave and use canned chicken broth.
Melt 2 tablespoons butter in large skillet. Add carrots, celery, onion, potato and peas. Cook, stirring constantly, 10 minutes or until carrots are tender. Add flour, stirring until smooth.
Gradually add broth and cream. Cook over medium heat, stirring constantly until mixture is thick and bubbly.
Stir in chicken, 1 teaspoon salt and pepper to taste. Pour into lightly greased 11 x 7x 1 1/2 inch baking dish. Place pie crust over filling. Fold edges under and crimp. Cut slits in top to allow steam to escape.
Bake at 400 degrees for 30 minutes. Cover edges with foil after 20 minutes to prevent burning.

CHOCOLATE COOKIES
Elaine Joost, St. Mary, Belleville
1 1/2 cups chocolate chips
2 tablespoons butter
14 ounce can condensed milk
1 teaspoon vanilla
1 1/4 cup flour
Dash of salt
1 cup chopped pecans
Melt chocolate chips with butter.
Add condensed milk and vanilla. Mix well.
Add flour, salt and pecans.
Drop by teaspoonfuls on greased cookie sheet. Flatten each drop a little with back of spoon.
Bake 15 minutes at 350 degrees. Makes 2-3 dozen.

APPLE DUMPLINS
Betty Slaughter, St. John the Baptist, Red Bud
1 can Pillsbury Grand Buttermilk Biscuits
8 teaspoons butter
3/4 cup water
3/4 cup sugar
1/2 cup butter, melted
1 teaspoon vanilla
1/2 teaspoon cinnamon
Flatten biscuits thin with rolling pin.
Fill with 1/2 cup sliced apple. Put 1 teaspoon butter on apples.
Wrap up and pinch to seal edges. Turn upside down in a 9 x 13 glass pan.
Combine water, sugar, vanilla and melted butter. Pour over wraps.
Sprinkle cinnamon.
Bake 350 degrees for 30-35 minutes.

DRESSING
Verena Haake, St. Boniface, Germantown
1 1/2 loaves bread
1 cup celery (chopped)
3/4 cup onions (chopped)
1 teaspoon salt, pepper
1/2 cup sugar
2 eggs
2 cup raisins
1 can cream of mushroom soup
Cooked chopped neck gizzards, heart
Mix together, put in greased pan, bake till done.

CHICKEN AND BISCUITS
Stella Hollenkamp, St. Theresa, Salem
2 cups cooked “cubed” chicken (or turkey)
1 can cream of chicken soup
1 can cream of celery soup
1 can mixed vegetables (drained)
1 (7.5 ounce) package refrigerated biscuits
Mix above ingredients: pour into a 2 quart casserole dish.
Place biscuits on top
Bake at 350 degrees until biscuits are brown.
Easy Microwave Fudge
Stella Hollenkamp, St. Theresa, Salem
1 box powdered sugar
1/2 cup cocoa
1/4 teaspoon salt
1/4 cup milk
1 tablespoon vanilla extract
Mix all of the above ingredients lightly in a microwave safe bowl.
On top of mixture place 1/2 cup butter or margarine. Put in microwave for two to three minutes, until bottom of bowl is hot to touch. (Butter does not have to be melted completely)
Remove from microwave and stir until fudge is smooth. You may add one cup of nuts if desired.
Put in buttered dish and refrigerate for at least one hour until firm.
Cut into pieces.

RUSSIAN TEACAKES
Frances Rendleman, St. Augustine of Canterbury, Hecker
This cookie is a favorite at my house each Christmas and a special favorite of my son-in-law.
1 cup soft butter (no substitutes)
1/2 cup sifted confectioners’ sugar
1 teaspoon vanilla
2 1/4 cups flour
1/4 teaspoon salt
3/4 cup finely chopped nuts
Mix butter, sugar and vanilla thoroughly
Blend in flour and salt. Mix in nuts. Chill.
Mix in nuts, chill
(Heat oven to 400 degrees - Mod. Oven)
Roll dough into 1 inch balls. Place on ungreased cookie sheet, Bake 10-12 minutes. While still warm roll in confectioners sugar. Cool. Roll in sugar again.
Makes about 4 dozen 1 inch cookies.

OLD FASHIONED BISCOTTI
Frances Rendleman, St. Augustine of Canterbury, Hecker
This recipe was a traditional one at my mother’s house every Christmas. As the youngest of eight children I can still recall how good these cookies tasted and I still make them for my grandkids.
MIX: 3 cups flour,
2 tablespoons baking powder
1/2 cup sugar
1/2 teaspoon anise flavor or cinnamon.
BLEND: 1/2 cup shortening
2 beaten eggs
Add to flour mixture
Gradually add 1/4 cup milk and from into ball
Knead and mold dough until smooth
Roll small pieces of dough into a rope. Cut into 3 inch lengths and shape into circles, ‘S’ etc.
Bake on a lightly greased cookie sheet at 350 degrees for about 15 minutes or until light brown.
Makes about 3 dozen
Cool and roll in icing below
ICING FOR BISCOTTI
Beat 1 egg white until fluffy
Add 1 cup powdered sugar and 1/2 teaspoon vanilla (It will be runny but will harden as it dries)
Divide icing in two small bowls and color one bowl red and the other green. In a shallow bowl pour red icing and add enough cookie so when cookies are rolled in icing they will be completely covered. Repeat process with second color icing. Remove cookies to cookie sheet lined with wax paper to dry thoroughly. Cookies can be frozen for later use.

ITALIAN BEEF
Patricia J. Wegner, Cathedral of St. Peter, Belleville
These recipes have become a part of my collection and are favorites. Every time I make one I remember that special person who gave me the recipe.
3 pounds chuck or arm roast
1 envelope dried onion soup mix
2 cans beef gravy
6 tablespoons Andrea’s Steak Sauce
1 cup water
4 tablespoons oregano
2 tablespoons chopped garlic
2 tablespoons thyme
Cook in crockpot for 12 hours
Serve on hamburger buns.

PAT’S POTATO SALAD
Patricia J. Wegner, Cathedral of St. Peter, Belleville
5 pounds potatoes, cooked, skinned and sliced
6 eggs, hardboiled, peeled and sliced
1 medium onion, peeled and diced
3 ribs of celery, diced
1 green pepper, diced (optional)
6 sweet pickles, chopped or pickle relish to moisten
8 strips of bacon, diced and fried
4-5 forks of horseradish
2 tablespoons celery seed
approximately 1 1/2 cups miracle whip
2 tablespoons prepared mustard
1/8 cup vinegar
2 tablespoons sugar
salt and pepper to taste
Mix all the above ingredients including the bacon grease from frying the bacon. You may need more miracle whip or pickle juice depending on the potatoes.
This will usually feed 15-18 people and will fill my largest tupperware mixing bowl.

COCONUT KISSES
Patricia J. Wegner, Cathedral of St. Peter, Belleville
1 large package coconut
1 can Eagle Brand sweetened condensed milk, color if desired
Mix together and bake at 325 degrees until lightly browned, 10-15 minutes.
PEANUT SQUARES
Patricia J. Wegner, Cathedral of St. Peter, Belleville
This recipe was used by mom (Jean Mager) but originally came from Grandma Clara Uhlmager.

HOT MILK SPONGE CAKE
1 1/4 cups sugar
3 eggs, well beaten
1 1/2 cups flour
2 teaspoons baking powder
3/4 cup milk
1 tablespoon butter in milk
1 teaspoon vanilla
Preheat oven 325 degrees ... 13 x 9 ungreased pan
Beat eggs, then sugar and vanilla together. Add flour and baking powder and beat until it fluffs up. Heat milk and butter until milk starts to boil. Add hot milk mixture to batter and fold slowly (by hand) with spatula
Bake for 30-35 minutes.
Cool and cut into squares.
BROWN BUTTER ICING (approximately will ice 1 pan of peanut squares)
Melt 1 stick margarine. Add 1 pound powder sugar, 1 teaspoon vanilla and milk to right consistency.
Roll cut cake in icing and then roll in crushed peanuts.
1 pan of cake uses about 1 1/4 pounds of crushed peanuts
Thin down your icing with milk and/or powdered sugar to stretch the mixture for the pan of cake.

BROILED TILAPIA PARMESAN
Chet Wilda, St. Teresa, Belleville
This is my version of a recipe I pulled off the internet about two years ago. I cooked the recipe I originally downloaded but we didn’t care for it. I just thought it had potential so I changed a little of this and a little of that and the final product is fantastic. Even the grandchildren rave over it.
1/3 cup Parmesan Cheese
1/4 cup soft butter or margarine (I sometimes use 1/8 cup of this and 1/8 cup virgin olive oil)
3 tablespoons mayonnaise
2-3 tablespoons Sherry Cooking Wine
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/4 teaspoon dried onion powder
1/4 teaspoon dried celery salt
Tilapia fillets (I find that two small fillets or one large fillet for each adult is a good amount)
Preheat the oven broiler. Spray your broiling pan lightly with Pam or use foil and spray it lightly with Pam.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise and wine. Add the dried basil, pepper, onion powder and celery salt. Mix well, then set it aside. This should be enough sauce for 4-5 fillets.
Arrange the fillets in a single layer on the prepared pan. Broil a few inches from the heat for 3-4 minutes. Flip the fillets over and broil for a couple more minutes - so the fish flakes easily with a fork (Be careful not to overcook the fish).
Remove the fillets from the oven and spoon 2 or 3 tablespoons of the parmesan sauce over each fillet (top side only). Now into the broiler again until the topping is slightly browned (about 20-30 seconds).
I like to serve the fish over white rice and top it off with a little extra sauce. I also include a colorful vegetable (for example, basil-buttered carrots or steamed broccoli). You can also garnish with cilantro or a fresh basil leaf for presentation. Serve.

DATE PUDDING
Sharon Egler, St. Mary, Belleville
This was a favorite passed down several generations. It was served every Thanksgiving and Christmas.
1 1/2 cups packed brown sugar, divided
1 cup water
1 tablespoon butter or margarine
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
1 egg beaten
1 teaspoon vanilla
1 cup chopped dates
1/2 cup chopped walnuts
In a saucepan, bring 1 cup brown sugar and water to a boil. Cook and stir for about 3 minutes. Remove from the heat and add butter; set aside.
In a bowl, combine the flour, baking powder, salt and remaining brown sugar. Stir in milk, eggs, and vanilla until smooth, add dates and walnuts.
Pour hot brown sugar syrup into an 8 inch square baking dish. Spoon batter over syrup. Bake at 350 degrees for 40-45 minutes or until a toothpick inserted near the center of cake topping comes out clean. Serve warm with whipped cream.

POLISH NUT HORNS
Frances Koszelnik, St. Henry, Belleville
My maternal grandmother passed this recipe along to me when I was a teenager. The recipe had been given to her by a lady who owned a grocery store in Fairmont City where I was born and raised. I make the cookies at Christmas as they are a favorite of my nephew Craig and many of my friends.
5 cups sifted flour
2 sticks butter or margarine, softened
1 teaspoon salt
1 whole egg
1 level cup Crisco
1 cake yeast
3 egg yolks
1/2 pint (1 cup) sour cream
Measure and sift flour. Add to the flour, shortening, butter, yeast and salt.
Work all together loosely with hands. Then add egg yolks and whole egg and mix together.
Add sour cream and mix thoroughly and put in cold place or refrigerator overnight.
Next day roll out about 1/3 of the dough at a time using granulated sugar instead of flour and roll out to about the thickness of a pie crust (about 1/16 of an inch) because dough rises in baking.
Cut in squares and place a bit of nut filling and wrap into horn or crescent shapes. Bake on ungreased cookie sheets at 375 degrees about 10 minutes or until done.
NUT FILLING: 1 pound ground pecans
1 cup granulated sugar
2 beaten egg whites

5-MINUTE FUDGE
Mary Massey, St. Michael, Paderborn
I received this fudge recipe from my sister-in-law, Rose, who lives in Union City, Tenn. I’ve made this fudge for over 20 years. It is so easy to make. My family sure enjoys it.
2 tablespoons butter
2/3 cup evaporated milk
1 2/3 cup sugar
1/2 teaspoon salt
2 cups miniature marshmallows
1 1/2 cups chocolate chips
1 teaspoon vanilla
1/2 cup chopped nuts (pecans or walnuts)
Combine butter, milk, sugar and salt in saucepan. Bring to boil. Cook 4 to 5 minutes, stirring constantly. (Start timing when mixture starts to bubble around edges of pan).
Remove from heat. Stir in marshmallows, chocolate chips, vanilla and nuts.
Stir 1 minute until marshmallows melt and blend. Pour into 8 inch square buttered pan.
Cool; cut into squares. Makes 2 pounds.

POUND COFFEE CAKE
Katie Schrage, St. Dominic, Breese
These are some of my favorite recipes. Hope you all enjoy them.
1 regular (yellow) cake mix
4 eggs
1 1/2 stick oleo
1 small box instant (3.4 ounce) vanilla pudding
Mix the above by hand, set aside and put 3/4 batter in a 9 x 13 inch pan.
Balance of batter put in a bowl and add 8 ounce cream cheese
2 eggs
1 teaspoon vanilla
1 pound less 3 tablespoons powdered sugar
Pour this mixture over the oleo mixture and bake 15 minutes at 350 degrees. Take from oven and top with 3 tablespoons of powdered sugar and 1/2 cup chopped nuts.
Return to oven and bake 30 minutes longer at 350 degrees.
PECAN PIE
Katie Schrage, St. Dominic, Breese
1 large pie crust
2 tablespoons butter
3 eggs
1/2 cup applesauce
2 cups pecans
1 cup brown sugar
3/4 cup corn syrup
1/8 teaspoon cinnamon
Cream brown sugar and butter - then add eggs one at a time beating after each. Pour in syrup, applesauce and flavoring. Mix well - stir in pecans (do not cut up). Pour into pie crust. Bake at 350 degrees about one hour.

HOLIDAY MAGIC COOKIE BARS
Katie Schrage, St. Dominic, Breese
1/2 cup (1 stick) Blue Bonnett
1 1/2 cups graham cracker crumbs
1 can Eagle Brand Sweetened Condensed Milk
1 package semi-sweet chocolate chips
1 can (3 1/2 ounce) coconut
1 cup chopped nuts
In 9 x 13 inch baking pan, melt margarine. Remove from heat. Sprinkle cracker crumbs over oleo. Pour sweetened condensed milk evenly over crumbs. Top with chocolate chips, coconut and nuts. Press down gently.
Bake at 350 degrees for 25 minutes or until golden brown. Cool.
Cut into 3 x 1 1/2 inch bars.

HOMEMADE BOLOGNA
Bernice Niermann, Mary Help of Christians, Chester
2 pounds hamburger
2 tablespoons Tender Quick salt
1/2 teaspoon garlic powder
1 tablespoon brown sugar
1/2 teaspoon mustard seed
pepper to taste
Mix and wrap in foil. Refrigerate for 24 hours. Take out of foil and bake one hour at 350 degrees.

MICROWAVE GLAZED APPLES
Bernice Niermann, Mary Help of Christians, Chester
1/2 cup packed brown sugar or Splenda
3 tablespoons cornstarch
1 (12 ounce) can diet cream soda or Diet Rite strawberry kiwi soda
1/4 cup honey
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
8 large apples, peeled and sliced
In a microwave-safe bowl, combine the brown sugar and cornstarch. Stir in the soda, honey, pumpkin pie spice and cinnamon until smooth with wire whisk. Microwave, uncovered, on high for 5 minutes, stirring after each minute. Place peeled and sliced apples in a 3-quart microwave safe dish. Pour glaze sauce over apples. Cover with Saran Wrap and cook on high for 7 1/2 minutes; stir. Cook 7-10 minutes longer, covered with paper towel or until apples are tender. Stir and let stand for 5 minutes. Serve warm.

SOUR CREAM COFFEE CAKE
Bernice Niermann, Mary Help of Christians, Chester
Preheat oven to 350 degrees
10-inch (4L) tube pan, greased and floured
CAKE:
1 package (18.25 oz.) white cake mix
1 package (4-serving size) vanilla instant pudding mix
4 eggs
1 cup sour cream
1/2 cup vegetable oil
TOPPING: 1/3 cup granulated sugar
1 1/2 teaspoon ground cinnamon
3/4 cup chopped nuts
Cake: in a large mixer bowl, combine cake mix, pudding mix, eggs, sour cream and oil. Beat on medium speed for 4 minutes.
Topping: Combine sugar and cinnamon until blended. Stir in nuts.
Assembly: Spread half of batter in prepared pan. Sprinkle half of topping mixture evenly over batter. Repeat with remaining batter and topping. Bake 50 to 55 minutes are until cake tester inserted in center comes out clean. Cool 25 minutes in pan on a wire tack, then remove coffee cake from pan. Serve warm or cool.

BARBEQUE SAUCE
Bernice Niermann, Mary Help of Christians, Chester
Great to serve with Chicken Nuggets, or on shredded pork
Makes 1 gallon at a time, freezes well in small containers
2 1/2 teaspoons of chicken base with 2 cups water
3 tablespoon dehydrated onions
1 gallon can ketchup
2 teaspoons garlic powder
3 1/4 cups brown sugar
Simmer chicken base and water with onions over medium heat for 5 minutes.
Add all other ingredients. Simmer for 15-20 minutes, stirring frequently.

Thanks to all who shared their recipes with us. Too bad we didn't have samples to make sure the dishes tasted all right.