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St. Mary of the Hills Cookbook: Feasts and Festivals
COOKBOOK NOW AVAILABLE!
Cookbooks will be available for purchase ($15 each) in the parish hall following Sunday services, or in the Church office during the week. We want to be sure you know that there is a cookbook stand or easel in the front of the cookbook. It is a very handy addition. The dividers for each meal category are in the very back of the cookbook and need to be put with each category to make finding recipes easier. Be sure to read the reverse side of these dividers. They tell about each photograph and are very interesting. You will also find special blessings and Bible verses on the dividers. Thanks for your support of this project. It will benefit our outreach efforts.
COMMENTS ON RECIPES:
Please e-mail your comments on recipes you've tried (and hopefully liked) to ffary@alumni.duke.edu
Judy Domer served her wonderful Currant Scones with Devonshire Cream, p. 195, at Coffee Minute on March 9. Everyone loved them!
Phoebe Nelson tried several recipes from our cookbook at a friend's home. This friend saw Phoebe's cookbook one day and the next day came to church to purchase 5 cookbooks! Phoebe especially liked the Carolina Cup Shrimp Spread ( p. 3 ) which she described as creamy and delicious. She also enjoyed the Almond Bacon Cheese Crostini (p. 1).
Phoebe's recipe for Special Salmon (p. 141) is a favorite recipe at the Fary house. The shallot/butter topping is out of this world!
JoAnn Hallmark loves Fina's Flan (p. 261). She says, "Peggy brought this wonderful flan to almost every third Sunday brunch. She was continually flooded with requests for the recipe and always answered by offering instead to make a flan for the person asking. We are so lucky to have Peggy's recipe, and we'll remember her sweet smile every time we serve it!"
Kay McCloskey tried the Pasta with Asparagus and Gorgonzola Cream (p. 147) and said it was wonderful. She had leftover shrimp which she included and found it to be a good addition.
Martha Jones fixed German Red Cabbage (p. 155) to take to a German Fest on the fourth of July. She found it to be delicious, received many compliments, and one of the Germans attending said it was truly authentic to German taste buds!
SEASONAL DISHES:
Betty Jo Kinzler is sharing the following recipe that received many positive comments at a recent church function:
POTATO CUTLETS
5 medium-size potatoes, washed thoroughly
2 tsp. salt
2 T. garam masala
1 T. coriander powder
1 T. black pepper
10 cilantro leaves, chopped
6 T. bread crums
Oil and butter for frying
1. Place unpeeled potatoes in a large saucepan, fill with water, and place over high heat. Bring to a boil, cook until potatoes are soft and tender. Drain, cool, and peel potatoes
2. Place potatoes in a large bowl. Add salt, garam masala, coriander powder, pepper and cilantro. Mash with a large fork or potato masher until there are no lumps. Shape potatoes into flat cutlets, about two or three inches in diameter and one inch thick. Coat each cutlet lightly in bread crumbs and set aside.
3. Heat about two tablespoons oil ( adding a little butter) in a large skillet over medium heat. Fry potato cutlets in batches until golden brown on both sides. Between batches, add oil as needed.
Here is a recipe for garam masala, a spice, which can be bought in many grocery stores; however, this blend, which is indispensable to Indian cuisine is more fragrant and fresher:
GARAM MASALA
2T. cumin seeds
2 T. coriander seeds
2 T. cardamom seeds
2 T. black peppercorns
1 (3-inch) stick cinnamon, broken up
1 tsp. whole cloves
1 tsp. grated nutmeg
1/2 tsp. saffron (optional)
Put cumin, coriander, cardamom, peppercorns, cinnamon and cloves in a dry heavy skillet over medium-high heat. Toast the spices, stirring occasionally, until they turn several shades darker and give off a sweet smoky aroma, about ten minutes. Do not raise the heat to quicken the process, or the spices will brown prematurely, leaving the insides undercooked. Cool completely. Working in batches, if necessary, transfer the mixture to a spice mill or coffee grinder and grind to a powder. Stir in the nutmeg and saffron. Use immediately or store in an airtight container in a cool, dry place. It keeps for 3 months and makes about 1/2 cup.
Winter is a good time to try the following recipes:
Egg Nog, p. 30
Swedish Glugg, p. 32
Bean and Ham Soup, p. 33
Chili Soup, p. 35
Portuguese Kale Soup, p. 37
Bean Salad, p. 52
Chinese Pantry Salad, p. 56
Everyday Meat Loaf, p. 71
Sauerbraten, p. 77Brunswick Stew, p. 79
Chicken Chili, p. 81
Pasta Inferno, p. 87
Chicken Breast in Mousseline Sauce, p. 106
Chicken with Rice, Artichokes and Lemon, p. 115
Rich Seafood Casserole, p. 139
Harvest Casserole, p. 145
Carrot Souffle, p. 156
Tomatoes Rockefeller, p. 165
Crock Pot Baked Beans, p. 168
Easy Sticky Buns, p. 189
Pumpkin Bread, p. 199
Cranberry Conserve, p. 207
Sherry Cream, p. 268
German Sweet Chocolate Pie, p. 270
Pecan Pie Trio, p. 277
RECIPE CHANGES:
We proofed each section of our cookbook many, many times, but a few little gremlins were hiding from us.
- Fruitcake Cookies, p. 244 (Add 1 can of sweetened condensed milk to the mix.)
- Chicken Lia, p. 112 (Should be a 5-oz. (not 15-oz.) can of water chestnuts.)
- Marinated Shrimp, p. 4 (We recommend cooking the shrimp before marinating it.)
ADDITIONAL RECIPES
Helen has served this dish on many special occasions, including Coffee Minute. She has had a number of requests for the recipe and is happy to share it.
HELEN FABRY'S GRAPE RECIPE
2 lb. white seedless grapes
2 lb. red seedless grapes
1 8-oz. package reduced fat cream cheese
1 c. low fat sour cream
1/2 c. sugar (or Splenda equivalent)
1 tsp. vanilla
1 c. brown sugar
1 c. chopped pecans
Mix the last four ingredients until smooth and fluffy. Toss the grapes with the creamy mixture and put in a 9" x 13" dish.
Mix the brown sugar and chopped pecans (or walnuts) and sprinkle over the top of the grape/cream mixture. Can be made the day ahead
Joy Stokes is sharing her wonderful barbecue recipe. She has served this at Coffee Minute and received many requests for the recipe. It's a good one:
CROCKPOT BARBECUE
1 pork loin 4-5 pounds
1 large onion, chopped
3 T. brown sugar
3 T. dry mustard
1 c. vinegar
1/2 c. Worcestershire Sauce
1/2 c. catsup
1/2 tsp. red pepper
1 tsp. salt
Place whole pork loin and chopped onion in the crockpot. Mix together brown sugar, dry mustard, vinegar, Worcestershire Sauce, catsup, red pepper and salt. Pour mixture over meat and onions. Cook on low for 8 to 10 hours. Serves 16.
Helen Fabry submitted many recipes for our cookbook, and we could only include our maximum of 4. We had no way of knowing that we left out Helen's favorite recipe--Shrimp Pizza! She brought it to Coffee Minute Sunday, and we saw why she was disappointed. It was yummy! So here's an extra recipe from Helen:
SHRIMP PIZZA
1 8-oz. pkg. reduced fat cream cheese, softened
1 c. ketchup
2 - 3 T. horseradish (to taste)
1 12-oz. pkg. frozen salad shrimp, cooked, shelled and defrosted
2 c. shredded mozzarella cheese
1 small can sliced ripe olives, drained
Spread cream cheese on a round pizza pan. Mix together the ketchup and horseradish. Spread ketchup mixture over cream cheese. Scatter shrimp over sauce. Distribute cheese over all. Top with olives. Use a cheese spreader to serve with crackers.
Luella Rundell shared this easy and tasty recipe for those who like just a little heat:
HOT CHEESE SPREAD
1 lb. Velveeta cheese
1/2 c. mayonnaise
1 5-oz. jar horseradish
Melt cheese in microwave. Add mayonnaise and horseradish to cheese and whip with a wire wisk. Pour in greased mold and chill, then unmold...or just put it in a pretty bowl and serve.
NOTE: This is not as hot as you might think. Luella sometimes tops this with chutney.
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