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Diocesan ‘Chefs’ Share Their Favorite Recipes

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!

TATER TOT BAKE
1 pound ground beef
1 onion, chopped
salt/pepper to taste
1/2 (32 ounce) package tater tots
1 can condensed cream of mushroom soup
1/2 cup milk
1 1/2 cups shredded Cheddar cheese
Preheat oven to 350 degrees
In a large skillet over medium-high heat, brown the ground beef with the onions. Drain excess fat and season with salt and pepper.
Spread the beef and onion mixture evenly over the bottom of a 2-quart casserole dish. Arrange tater tots evenly over beef layer. In a small bowl, stir the soup into the milk until smooth; pour over tater tot & beef layers. Sprinkle with cheddar cheese.
Bake in preheated oven for 30-40 minutes, until chees3 is bubbly and slightly brown.
(NOTE: Students at St. Joseph School in Freeburg made casseroles for Cosgrove's Kitchen in East St. Louis.)

FRESH CRANBERRY SALAD
Marianne Pruett, St. Boniface, Evansville. This is a very easy recipe for a delicious cranberry salad that is a Thanksgiving Dinner “must have” at our house. Friends and family love it as part of the dinner, and on sandwiches with mayo and leftover turkey. It’s even good as dessert with a little whipped cream. It’s been on our table at every Thanksgiving Dinner since 1966, when a dear friend gave me the recipe.
1 package of fresh cranberries
2 cups sugar
1 cup water
2 boxes Jello (orange or cherry, or 1 of each)
1 small can crushed pineapple, drained
Juice of 2 oranges
2 cups red, seedless grapes, quartered
1 cup chopped walnuts
Bring cranberries, water and sugar to a boil, reduce heat and cook until cranberries are soft and juices have thickened. Remove from heat.
Add 2 boxes dry jello and stir until dissolved.
Add remaining ingredients and stir until blended.
Chill until firm (several hours or overnight).
Serve with turkey. Also delicious on leftover turkey sandwiches.
DAD’S CANDY
Lenora Palovic, St. Paul, Johnston City. Tom won Blue Ribbon while stationed in Georgia in 1960. He makes this every year at Christmas.
2 boxes powered sugar
1 quart pecans cut up in large pieces
1/2 lb. melted butter
1 can Eagle Brand Milk
1 1/2 pound coconut
Mix all together. Shape into 1 inch balls.
1 package of chocolate chips
1/2 bar pariffin
Melt chocolate chips with pariffin. Dip balls set on wax paper.

MARINATE FOR GRILLED PORK CHOPS OR CHICKEN
Lenora Palovic, St. Paul, Johnston City. Given to me by my niece Mar, a very good cook.
3/4 cup soy sauce
3 tablespoons sugar
1 tablespoon whiskey
1 teaspoon ground ginger
1 crushed clove of garlic
Mix all these ingredients together.
Marinate meat for several hours. This will tenderize the meat. Decrease cooking time.
ITALIAN EGG BAKE
Lenora Palovic, St. Paul, Johnston City
1 lb. Italian Sausage
1/2 large onion diced
10 mushrooms sliced
Brown and drain
12 eggs
1 cup milk
1/2 teaspoon pepper and salt
8 oz. grated mozzarella cheese
tomato, peeled and diced
Mix these ingredients together
Mix meat mixture with egg mixture in oblong pan. Bake 400 degrees, 30-40 minutes. Serve warm.

CHRISTMAS SALAD
Verena Haake, St. Boniface, Germantown
1 (3 oz.) Raspberry Jello
1 cup boiling water
1/2 cup cold water
1 small orange, cut in chunks
1 can cranberry sauce
1/2 cup pineapple chunks, drained
1/4 cup chopped nuts
Dissolve raspberry jello in boiling water. Add 1/2 cup cold water, stir and chill until partially thickened. Fold in orange chunks, pineapple chunks, cranberry sauce (mash) with fork, 1/4 cup chopped nuts, chill until firm.

TASTY COCONUT COOKIES
Mildred Hulliung, Holy Childhood, Mascoutah. This recipe is one of those given to me by Marie Hartlein, Msgr. Hartlein’s mother, while she was in the Marka Nursing Home in Mascoutah. I always enjoyed visiting with her.
2 egg whites
1 cup granulated sugar
1 teaspoon vanilla
1/2 cup shredded coconut
1/2 cup chopped nuts
2 cups crisp cornflakes
Beat egg whites, until stiff and dry
Fold in sugar gradually
Add vanilla, coconut, nuts and cornflakes
Drop by teaspoon on well-oiled or greased baking sheet. Bake in a 375 degree oven 7 - 8 minutes or until delicately brown.

GRANDMA OTTO’S OLD FASHIONED CHOCOLATE CHIP COOKIES
Sherry D’Amico, St. Clare, O’Fallon.
Our Grandma Otto, (Mrs. Virginia Otto) was an amazing woman! She loved her family so much. She made these amazing Chocolate Chip Cookies for all occasions, especially during the holidays. Unfortunately she passed away in 2004 at the age of 84, I have taken upon myself to share this amazing recipe! My family always request them for all occasions, so I have taken on the tradition she so left behind.
2 1/4 cup all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup Crisco
3/4 cups sugar
3/4 cups brown sugar
1 teaspoon vanilla
2 eggs
1 12 ounce bag semi-sweet chocolate chips
1 cup walnuts chopped
Mix together Crisco, both sugars, vanilla and eggs until smooth
Mix flour, baking soda and salt, add to wet mixture, then add chocolate chips and nuts.
Bake 350 degrees for 8 - 12 minutes or until lightly browned.

RITZ PEANUT BUTTER COOKIES and SILVER DOLLARS
Cookies are our favorite! Recipes submitted by the 7th and 8th grade PSR classes from St. Anthony’s, Lively Grove; St. Barbara, Okawville and St. Liborius, St. Libory.
RITZ PEANUT BUTTER COOKIES
1 box Ritz Crackers
Creamy peanut butter
Chocolate almond bark
Spread about 1/4 inch of peanut butter on a Ritz cracker. Top with another cracker. Melt the almond bark in the microwave (a few minutes at a time). Dip cracker cookie in melted bark. Place on waxed paper to dry. Easy and delicious.
SILVER DOLLARS
2 cups sugar
2 cups white corn syrup
1/2 cup oleo
1 teaspoon vanilla
2 cups peanut butter
12 cups cornflakes
Bring sugar and syrup to a boil then add oleo. Add vanilla and peanut butter. Stir until melted. Add cornflakes. Stir until coated. Drop on waxed paper in silver dollar size. Ready to eat when cool.

COLE SLAW
Pat Oelrich, St. James, Millstadt
This is my favorite cole slaw recipe and I like it because it keeps a long time!
1 head cabbage
1 green pepper
1 medium onion
1/2 cup sugar
1 tablespoon salt
1 teaspoon dry mustard
1/2 cup water
1/2 cup white vinegar
1 teaspoon celery seed
3/4 cup cooking oil
Mix cabbage, pepper, onions and sugar. Boil the rest of the ingredients; pour over cabbage mixture. Cool overnight and then enjoy!

5 MINUTE FUDGE
Mary Massey, St. Michael, Paderborn. My sister-in-law, Rose, lives in Union City, Tenn. and gave me this recipe over 20 years ago. I always make this fudge for Christmas gifts. It is delicious and so easy to make. Enjoy!
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 nuts
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 in square buttered pan.
Cool; cut into squares. makes 2 pounds.

CREAM CHEESE CRESCENT ROLLS
Bonnie Todd, St. Mary Help of Christians, Chester. This is exactly the way the recipe was given to me. I cut back on the cream cheese to 8 or 12 ounces, and it is just as good. My family loves it.
2 cans crescent rolls
16 ounce Philadelphia cream cheese
1 cup sugar
1 teaspoon vanilla
1 teaspoon cinnamon
1 stick of butter, melted
Unroll 1 can of crescent rolls on bottom of greased 13 x 9 pan. Don’t press seams together.
Mix cheese with 3/4 cup of sugar and vanilla; spread over rolls. Place second can of rolls over top.
Pour melted butter on top of rolls. Mix 1/4 cup of sugar with 1 teaspoon of cinnamon and sprinkle on top of butter.
Bake at 350 degrees for 30 minutes.