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archived ISSUE

diocesan 'chefs' share favorite holiday recipes

(Editor’s note: People in the diocese shared these holiday recipes with The Messenger as some of their “favorites.”
We hope you enjoy reading the recipes, and perhaps, making them your favorites too.
If you try them and like them, please let us know. Bon appétit!)

FRUIT AND NUT SPREAD
Agnes G. White, St. Anthony Beckemeyer
8 oz. Philly cream cheese, softened (Cream cheese spread can be used).
1/4 cup orange juice (frozen orange juice diluted)
1/2 cup dried cranberries
1/2 cup chopped pecans
In a big bowl, using a large-tined fork, mix cream cheese and orange juice until smooth. Fold in cranberries and pecans. Form a “cheese ball” on a plate/platter, cover and refrigerate for at least 30 minutes before serving.
Serve with assorted snack crackers or breads. Yield 1/2 cup
WARNING: This spread is addictive!
MOSTACCIOLI WITH CHICKEN AND ALFREDO SAUCE
Valerie Lamczyk, St. Michael, Radom
1 (16 oz.) pkg. mostaccioli pasta (uncooked)
1 jar Alfred Sauce
2 small cans chicken breast
1 bag Italian blend cheese
1 can (Italian style) sliced tomatoes
1 can chicken broth
1-handful Italian bread crumbs
Boil noodles in chicken broth. Add enough water to barely cover the noodles. Keep stirring to keep noodles from sticking. When finished cooking (most of juice should be gone), add Alfredo Sauce, tomatoes, 1/2 cheese, and chicken. Put in dish, bake, covered at 350 degrees for 20 minutes. Top with rest of cheese and bread crumbs and bake another 10 minutes.
SLUSH
Dot Boeckman, St. Augustine, Breese
1 9 oz. can orange juice (comes 12 oz., use whole can)
2 large lemonade frozen
7 cups water
1 1/2 cups sugar (I use sweetener)
7 teaspoons instant tea
2 cups bourbon (can use 1 3/4)
Mix well and freeze in covered container. Fill glass 1/2 full of slush and other 1/2 with 7 Up.
STEAMED CRANBERRY PUDDING
Deloris Hamilton, Our Lady of Mt. Carmel, Herrin
1/4 cup shortening
2/3 cup sugar
2 beaten eggs
2 1/2 cups chopped cranberries
2 tablespoons molasses
1 2/3 cups sifted flour
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon salt
Cream sugar and shortening; add eggs, cranberries and molasses. Sift flour, baking soda, cinnamon, nutmeg, and salt together; add to the first mixture, mix well.
Thoroughly grease a 1 1/2 quart mold and dust lightly with flour; pour in batter and cover tightly; steam about 3 1/2 hours or steam bake for 1 1/2 hours at 350 degrees. Steam bake by putting water in oblong cake pan and placing covered casserole in water.
Sauce for Cranberry Pudding
1 cup half and half
1 cup sugar
1/3 cup butter
2 teaspoons vanilla
Heat and place over individual servings.
APPETIZER WREATH
Barbara Richter, St. Dominic, Breese
I have lots of fun with this festive wreath.
2 tubes (8 oz. each) refrigerated crescent rolls
1 package (8 oz.) cream cheese, softened
1/2 cup sour cream
1 teaspoon dill weed
1/8 teaspoon garlic powder
1 1/2 cups chopped fresh broccoli florets
1 cup finely chopped celery
1/2 cup finely chopped sweet red pepper
Celery leaves
Remove crescent dough from packaging (do not unroll)
Cut each tube into eight slices, arrange in a 11 inch circle on a ungreased 14 inch pizza pan.
Bake at 375 degrees for 15-20 minutes or until golden brown.
Cool for 5 minutes before carefully removing to a serving platter, cool completely.
In a small mixing bowl, beat cream cheese, sour cream, dill and garlic powder until smooth, spread over wreath, top with broccoli, celery and red pepper.
Form a bow garnish with celery leaves. Yield: 16 servings.
MOCHA SUPREME
Carolyn S. Marchildon, St. Mary, Chester
2 quarts brewed strong coffee
1/2 cup instant hot chocolate beverage mix
1 cinnamon stick, broken into halves
1 cup whipped cream
1 tablespoon sugar
Place coffee, hot chocolate mix and cinnamon stick halves in slow cooker; stir. Cover, cook on high 2 to 2 1/2 hours or until hot. Remove, discard cinnamon stick halves.
Beat cream in medium bowl with electric mixer on high speed until soft peaks form. Add powdered sugar; beat until stiff peaks form. Ladle hot beverage into mugs; top with whipped cream. Makes 8 servings.
FRIED APPLES
Gerry Mest, St. Elizabeth Ann Seton, St. Charles, Mo.
2 teaspoons butter
3 medium red apples
1 tablespoon sugar
1 tablespoon vinegar
Melt butter. Core and slice apples (into eighths) and fry 3-4 minutes. Sprinkle with brown sugar and vinegar. Cover and cook for 2-3 minutes longer or until tender.
MINESTRONE SOUP
Susan Roesch, St. Augustine of Canterbury, Belleville
1/4 cup olive oil
3 stalks celery
2 large onions, chopped
1 pound all-purpose potatoes, peeled and diced
3 large carrots, peeled and diced
2 cloves garlic, finely chopped
8 cups chicken broth
1 can (28 oz.) crushed tomatoes in puree
2 medium zucchini
1/2 pound green beans
1 cup elbow or other tubular macaroni
4 cups torn Swiss chard or spinach leaves without stems
1 can (19 oz.) cannelloni or white kidney beans, drained
salt and pepper
Grated Parmesan cheese
In large sauce pot, heat oil. Add celery and onions; cook 5 minutes, stirring occasionally. Add potatoes, carrots, and garlic; cook 1 minute. Stir in broth and tomatoes with puree. Heat to boiling over high heat.
Reduce heat to low; cover and simmer until potatoes are tender, about 15 minutes. Meanwhile, cut zucchini lengthwise into sixth, then crosswise into 1/2 inch thick slices. Cut green beans into 1 inch lengths. Add zucchini and beans to soup. Heat to boiling over high heat. Stir in macaroni and cook until just tender. Stir Swiss chard and canned beans into soup. Taste and add salt and pepper, if desired. Ladle soup into bowls; top with cheese. Makes about 4 quarts.
STUFFOLLI (Italian Pastry)
Joanna Nocerino, St. Mary, Centralia
4 egg yolks
2 egg whites
4 tablespoons sugar
4 tablespoons corn oil
1 tablespoon distilled white vinegar
3 tablespoons Rye whiskey or bourbon
1 teaspoon vanilla
2 cups pre-sifted, all purpose flour
1 teaspoon salt
1 teaspoon baking powder
1 cup honey
Fresh corn oil or vegetable oil for frying
Beat together egg yolks, whites and sugar. Then beat in oil, vinegar, whiskey and vanilla.
Add flour, salt and baking powder, mix to a soft dough. (If too soft, add just enough flour to make it workable.) Knead dough for a few minutes on floured board. Take handfuls of dough and roll into snakes about STUFFOLLI (Italian Pastry)
thickness of a chick pea. Cut to make uniform chick pea size pieces and set aside on wax paper.
Fry in oil at 350 degrees, drop in, fry until they bob in oil and golden brown in color. Drain on paper towels.
Pour honey into large pot, add 1/2 cup sugar if desired to liquefy the sugar. Bring to a boil, cook 4 minutes, remove from heat. Add Stuffolli, mix well.
When cool enough to handle, mound honey coated stuffolli on plate and shape as desired.
Sprinkle with colored sprinkles for added color.
VODKA PENNE PASTA
Louise Morgan, Our Lady Queen of Peace, Belleville
1 (1 lb.) box penne pasta
1 (15 oz.) can tomatoes
1/4 cup (half stick) butter
1/2 teaspoon red pepper flakes
1 cup vodka
1 cup heavy cream
1 cup grated Parmesan cheese
Cook pasta in boiling water for 8-10 minutes or until done. Stir to keep from sticking.
While pasta is cooking, puree the tomatoes with about half their juice in a blender. Melt butter in a large skillet. Add pepper flakes and vodka. Let simmer for 2 1/2 to 3 minutes. Stir in pureed tomatoes and cream. Bring back to a simmer.
Drain pasta; add to sauce. Toss, add Parmesan and toss again. Yield: 4 servings.
ZESTY BROCCOLI DIP
Patricia Rensing, St. Barbara, Okawville
1 cup salad dressing
1 pkg. (10 oz.) frozen chopped broccoli - thawed and well-drained
1 jar (12 oz.) diced pimentos, drained
1/2 cup grated parmesan cheese
1 cup shredded mozzarella cheese, divided
Preheat oven to 350 degrees. Combine salad dressing, broccoli, pimentos, parmesan cheese ad 1/2 cup of the mozzarella cheese. Spread into baking dish or 9 inch pie plate. Bake 20-25 minutes or until heated through. Sprinkle with remaining 1/2 cup mozzarella cheese. Continue baking 5 minutes or until mozzarella cheese is melted. Serve with crackers. Makes about 3 cups dip.
BOURBON-GLAZED PORK CHOPS
Lenora Palovic, St. Paul, Johnston City
1/2 cup firmly packed light brown sugar
3 tablespoon Dijon mustard
2 tablespoon soy sauce
2 tablespoon bourbon
1/2 teaspoon salt
1/4 teaspoon pepper
6 (1 inch thick bone in pork chops)
Stir together first 6 ingredients in a shallow dish or large zip-top plastic bag, add pork chops. Cover or seal and chill 30 minutes, turning once.
Remove pork from marinade, reserving marinade. Grill pork, with grill lid covered, over medium high heat (350-400 degrees) about 10-12 minutes or until meat thermometer inserted into thickest portion registers 160 degrees, turning once.
Bring reserved marinade to a boil in a small saucepan and continue stirring occasionally for 2 minutes. Pour over chops before serving.
COTTAGE CHEESE ROLLS
Dolores Ross, St. Aloysius, Royalton
1 package dry yeast
Include 1/4 cup lukewarm water
1 cup cottage cheese, heat until warm
1/8 cup sugar
1 teaspoon salt
1/4 teaspoon baking soda
1 egg
1/2 cup flour
Beat, stir in 1 1/4 cup flour
Let rise for 1 1/2 hour
Grease bowl
Divide into 12 balls, let rise for 5 minutes. Bake in 350 degree oven.
FOUR-CHEESE SPINACH BAKE
Lenora Palovic, St. Paul, Johnston City
8 eggs beaten
4 cups small-curd cottage cheese
1 carton (15 oz.) Ricotta cheese
1/3 cup all purpose flour
1 package (10 oz.) thawed and squeezed dry frozen chopped spinach
2 cups (8 oz.) shredded mozzarella cheese
2 cups (8 oz.) shredded cheddar cheese
1/2 cup chopped green onions
In a large bowl, combine eggs, cottage cheese, Ricotta cheese, flour and 1 teaspoon salt (if desired).
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. Yield 10-12 servings.
PEPPERONI BREAD
Marie Kocher, St. Joseph, Stringtown
2 loaves of frozen bread
1 package of sliced pepperoni
1 package of mozzarella cheese
1 egg
1 teaspoon of oregano or Italian seasoning
Let bread thaw out overnight in refrigerator. Then roll bread out in a rectangular shape. Beat the egg and spices together and brush over the bread. Then place the pepperoni in rows over the bread. Sprinkle the shredded cheese over the pepperoni (if you want). Roll bread up just like you would with a jellyroll. Place the bread on a greased cookie sheet. Then brush the outside of the bread with egg mixture. Bake for 30-35 minutes or until brown at 350 degrees.
CHEESE BALL
Gerry Buehne, St. Rose, St. Rose
16 oz. cream cheese
4 oz. shredded cheddar
1/2 package Hidden Valley Ranch mix
1 small onion, chopped (or use onion powder)
1/4 pound salami, chopped
Mix thoroughly and make into ball or put into small bowl and use knife to spread on crackers.