HOLY CROSS
ELEMENTARY
SCHOOL
HOLY CROSS PARENT/TEACHER
RECIPES!
We receive numerous requests for
recipes from both teachers and parents for those items
made for our special occasions.
This page will be devoted to those recipes
that we receive from you, our
friends. If you cook or bake something for one of our
hospitality events, please include or
e-
ail us the recipe, and we will share them with all.
Thank you!
Sausage Balls
2 Cups Pioneer
buttermilk biscuit mix
1 tube Jimmy Dean breakfast sausage
regular flavor
8 oz Kraft sharp cheddar - not shredded
grate it yourself
Layer cheese, biscuit mix & then
sausage in bowl, mix well after each addition; keep stirring roll into
balls - layer cookie sheet with foil bake at 325* for 25 min check see
if they are brown enough; if not bake 5 min longer.
If doubling recipe - use
3 cups mix
2 tubes sausage
16 oz cheese
DO NOT USE SHREDDED OR LOW FAT, SKIM
MILK OR GENERIC CHEESE ONLY KRAFT SHARP CHEDDAR - THE OTHERS DO NOT HOLD
THE CONSISTENCY
Spinach &
Artichoke Dip
1 14-oz can
artichoke hearts, drained and sliced
1 lb cream cheese, room temperature
8 oz mascarpone cheese, room temperature
2 Tbsp all-purpose flour, sifted
1 cup Parmesan cheese, grated
1/4 tsp fresh thyme leaves
1/4 tsp crushed red pepper
1 Tbsp fresh flat leaf parsley, chopped
1 garlic clove, minced
5 green onions, chopped
1 6-oz pack fresh spinach, chopped (I use a pizza cutter to chop fine)
Salt to taste
Ground black pepper to taste
Preheat oven to
325ºF.
MIX all
ingredients in a large bowl, coat a large non-stick baking pan with pam
spray; fill pan with mixture. Bake at 325ºF for about 35 minutes or until
bubbling and center is hot. Sprinkle top of heated dip with parmesan cheese.
Serve hot.
Jeanne' McCloy
Cheesecake Chocolate Cups
Chocolate cups (at Target next to the
cake mix) (18 per box)
Caramel ice cream topping
Cheesecake filling in tub
Strawberries for garnish
Squirt a small amount of caramel
into bottom of chocolate cups, fill with cheesecake filling, garnish with a
sliced strawberry. Enjoy!
Jeanne' McCloy
Kerry's 'Don't You Wish
You Had This Recipe' Taco Salad
3 pounds ground beef
3 envelopes taco seasoning
3 heads lettuce, shredded
3 - 4 cups (12 -
16 ounces) shredded cheddar cheese
3 cups chopped tomatoes
2 cups chopped onion
3 cans (4-1/4 ounces each)
chopped or sliced ripe black olives, drained
2 cans (15 ounces each)
ranch or chili beans, drained
1 package (16 ounces) corn
chips
1 bottle (16 ounces)
Catalina salad dressing
1 jar (12 ounces) salsa
Brown beef; drain. Add taco
seasoning and prepare according to package directions. Cool. Toss with
remaining ingredients in a large plastic container and make sure it is mixed
well.
SAVORY VEGETABLE FRITTATA
6 eggs
1/2 cup roasted red peppers, coarsely chopped
1/4 cup half & half
1 cup sliced mushrooms
1/2 teaspoon salt
1/4 cup chopped green onion
1/4 teaspoon pepper
1/4 cup chopped parsley
1/2 cup shredded Asiago cheese
Prepared Basil Pesto for garnish
Preheat oven to 350 degrees.
Beat eggs with a whisk to combine. Add cream, salt, pepper and cayenne.
Grease a 9-10 inch quiche
dish or pie pan with cooking spray. Place roasted peppers, mushrooms,
green onion,
parsley and cheese in the
dish. Pour egg mixture over vegetables and bake for about 20-25 minutes.
Serve warm with a garnish of
Pesto.
Allison Duffy
SPINACH QUICHE
4 eggs
2 sm. cartons heavy whipping cream
1 box frozen spinach (poke holes in
box and microwave - then squeeze out excess moisture)
1/4 cup flour
1 teaspoon salt
1/4 teaspoon red pepper
4 oz. shredded Swiss cheese (or
chopped, sliced Swiss cheese)
1 small onion chopped & sauteed in
margarine
Mix above ingredients together and
fill tiny pastry shells. Bake at 350 degrees for 25-30 minutes.
TINY PASTRY SHELLS
1 box Pillsbury refrigerated pie
crust
With a little flour, roll pie crust
into one thin sheet and cut with biscuit cutter. Fit each small crust into
a tiny muffin tin.
Greig Chauvin
LEMON DELIGHTS
1/2 cup butter, softened
1/2 teaspoon salt
1 cup sugar
1 teaspoon baking powder
1 egg
Zest of 1 lemon
1 teaspoon lemon extract
1-1/2 cups flour
Preheat oven to 350 degrees.
Cream butter and sugar with an electric mixer for 2 minutes. Add egg and
lemon extract.
Mix in salt, baking powder, lemon
zest and flour until combined. Use a small ice cream scoop to shape
cookies and place on 2 greased foil lined baking sheets. Bake about 15
minutes, just until light golden brown. Leave on sheet and sprinkle with
powdered sugar while still warm. Cool completely and decorate with icing.
ICING:
1 cup powdered sugar
1 - 1-1/2 tablespoons lemon juice
Mix together powdered sugar, lemon
juice and food coloring until smooth. Add more lemon juice if necessary to
achieve a drizzling consistency that's not too thin. Place in a squeeze
bottle and drizzle icing over each cookie in a concentric circle. Let dry
completely before storing. Makes about 3-1/2 dozen cookies. Keep for
about a week.
Allison Duffy
Makes 8 servings
Prep: 15
minutes
Chill: at least 3 hours
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Ingredients |
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1 prepared graham cracker pie crust (9-inch) |
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Filling: |
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1/4 cup water |
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1 packet unflavored gelatin |
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1 cup liquid margarita mix (such as Jose Cuervo
brand) |
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3 tablespoons sugar |
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3 drops green food coloring |
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1/3 cup tequila |
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1 container (8 ounces) frozen whipped dessert
topping, thawed |
Lime twists for garnish, optional
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Directions
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| 1. Place graham
cracker crust in freezer while making filling. |
| 2. Filling: Place
the 1/4 cup water in a small bowl and microwave on HIGH for 1-1/2
minutes until boiling. Add gelatin; stir until dissolved. |
| 3. In a large
bowl, whisk margarita mix, sugar, food coloring and tequila until
sugar is completely dissolved. Whisk in gelatin mixture until
thoroughly blended. Cover with plastic wrap and refrigerate for 30
minutes. |
| 4. Reserve 1-1/3
cups of the whipped dessert topping. Whisk the remaining dessert
topping into the margarita mixture for 1 to 2 minutes until well
blended and uniform in color. If a darker color is desired, add food
coloring, one drop at a time, stirring well after each. |
| 5. Pour mixture
into chilled pie shell. Loosely cover with plastic wrap and chill for
at least 3 hours. Can be made up to 1 day in advance. |
6. To serve,
remove pie from refrigerator; let set for 10 minutes. Spoon reserved
topping onto the center of the pie, garnish with lime twists, if
desired, and slice.
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Jeanne McCloy |
MILK & COOKIES
CHIPS AHOY CHOCOLATE CHIP
COOKIES (BLUE BAG)
COLD MILK
16 OZ COOL WHIP
POUR MILK INTO A SHALLOW
BOWL, LAY COOKIE IN MILK, DIP IT IN THE MILK SO THAT IT IS TOTALLY COVERED,
REMOVE QUICKLY AND LAY IN A 9" X 13" DISH, FILL BOTTOM OF DISH WITH COOKIES,
SPREAD COOL WHIP ON TOP. REPEAT WITH COOKIES AND COOL WHIP & LAYER UNTIL DISH
IS FULL. KEEP IN REFRIGERATOR AND SERVE COLD. Jeanne McCloy
WHITE CHOCOLATE PECAN SHEET CAKE
1 cup
butter ½ teaspoon salt
½ cup
water 1 teaspoon baking soda
3 oz. white chocolate,
chopped 1 cup buttermilk
2 cups
sugar 2 eggs, lightly beaten
2 cups
flour 1 teaspoon almond
extract
Preheat oven to 375
degrees. Melt butter and water in a large saucepan until boiling. Remove from
heat and stir in white chocolate with a whisk until smooth and melted. Whisk in
all other ingredients until combined. Pour into a greased 9 x 13 inch baking
pan. Bake about 30 minutes , until tested done. Remove and immediately making
icing.
ICING:
½ cup
butter 2 Tablespoons
1 oz. white chocolate,
chopped 1 cup chopped pecans
2 cups powdered sugar
Melt butter in the
microwave. Remove and stir in white chocolate until smooth and melted. Stir in
powdered sugar, milk and pecans. Pour over warm cake and spread gently to
cover. Let cool in pan.
Allison Duffy
BREAKFAST CASSEROLE
By
Catherine David
Serves 4-6
1 6-pack hash brown patties
1 lb. sausage or bacon (cooked and
drained)
6 eggs
1 cup milk
6 oz. sharp cheddar cheese, shredded
1. Grease an 8 x 8 glass dish with
butter. Line the bottom of the dish with the hash browns. Sprinkle sausage or
bacon on top.
2. Beat together eggs and milk.
Season egg mixture with a little salt.
3. Pour egg mixture over hash browns
and meat. Sprinkle top with cheese.
4. Bake at 350º for 45 minutes – 1
hour.
1 yellow
cake mix
3 eggs
1/2 c. butter
1 (8 oz.) pkg. cream cheese
1 lb. box powdered
sugar
Melt butter. Mix with 1 egg and yellow
cake mix. Pat into a buttered 7 1/2 x 9 1/2 inch glass pan. Beat
2 eggs, cream cheese, and powdered sugar. Pour over cake mix
mixture. Bake 30 minutes in 350 degree oven. Top will be golden
brown.
Jeanne McCloy
Pineapple Angel Food Cake
1 box
of angel food cake mix
1 can
(20 oz) crushed pineapple w/ juice
Pour the entire can of crushed
pineapple with juice into a bowl, add cake mix. Mix well and
bake for 20- 30 min at 350*.
Jeanne McCloy
Slice
white bread in half or in fourths and then freeze.
After
bread is frozen and firm, dip in sweetened condensed milk and
then roll in coconut flakes. place on a greased pan and bake at
350* until coconut is toasted on top.
Jeanne McCloy
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PEACH COBBLER
1 Cup
flour
3 TBSP
baking powder
6 TBSP
stick oleo
1 Cup
sugar
2/3 Cup
peach juice (from canned peaches)
1/3 Cup
water
1 16 oz
can sliced peaches
Melt
butter in an 8"x8" baking dish in 350* oven. Combine flour, baking
powder, sugar and then add peach juice & water. Mix well, pour on top of
melted butter; then gently place sliced peaches on top of the batter. DO
NOT STIR. The crust will bake up around the peaches. Bake at 350* for 60
minutes. Jeanne' McCloy
MELBA'S DELIGHT
1 1/4
Cup flour
1 Cup
crushed pecans
1 3/4
stick oleo
8 oz
cream cheese softened
1 1/4
Cup powdered sugar
1 Cup
Cool Whip
3 Cups
cold whole milk
3.4 oz
box of instant vanilla pudding
3.4 oz
box of pistachio pudding
Melt
butter in 9"X13" baking dish then add flour & pecans, mix well and pat
into bottom of dish; bake at 350* for 25 minutes. Cool completely.
Mix
cream cheese, powdered sugar & cool whip together. After crust is cooled
spread mixture on top of crust. Mix together 1 1/2 cups milk with
vanilla pudding, then in another bowl mix 1 1/2 cups milk with pistachio
pudding; then alternately fold puddings on top of cream cheese layer.
Swirl to make a marbled look. Can add cool whip on top if desired.
Jeanne' McCloy
Slow Cooker Pulled Pork
3 lb boneless pork shoulder roast (well trimmed)
1 package McCormick slow cooker bbq pulled pork
seasoning pouch
1/2 C ketchup
1/2 C firmly packed brown sugar (I used dark brown
sugar)
1/3 C cider vinegar
Mix seasoning pouch with ketchup, sugar and vinegar,
place roast in crock pot; pour mixture over roast and cover. Cook on low
for 8 hours (or on high for 4 hours). Do not remove lid while cooking.
When it's done shred the roast with 2 forks, stir to
cover meat with gravy. Serve on rolls or buns.
* Substitute: Use 3 pounds boneless pork loin roast
in place of the pork shoulder roast.
Jeanne McCloy
White
Chocolate Peach Bread Pudding
12 pieces of sliced white bread
1 lb. frozen peaches, thawed & cut
1 cup heavy cream
2 cups milk
1/4 cup butter, cut up
2 oz. Baker’s white chocolate, chopped
3 eggs
1 1/2 cups sugar
1teaspoon almond extract
Preheat oven to 350 degrees. Tear bread into pieces in a large greased
baking dish. Sprinkle peaches over bread. Heat cream, milk and butter in
the microwave until hot and butter melts. Stir in chopped white chocolate
until melted and pour over bread and peaches. In a separate bowl, whisk
together eggs, sugar and almond extract. Pour over bread mixture and gently
stir in. Bake about 45 minutes. Serve topped with White Chocolate Sauce.
(serves 8-10)
White Chocolate Sauce:
4 oz. Baker’s white chocolate, chopped
1/2 cup heavy cream
Heat cream in the microwave until boiling. Whisk in white chocolate
until combined. Drizzle over bread pudding.
Enjoy everyone!
Allison Duffy
Almond Sour Cream Pound Cake
1/2 pound
(2 sticks) butter, plus more for pan
3 cups sugar
1 cup sour cream
3 cups all-purpose flour, plus more for pan
1/2 teaspoon baking soda
6 eggs
1/2 teaspoon orange extract
1/2 teaspoon almond extract
Almond Buttercream Frosting, recipe follows
Preheat oven to 325 degrees F.
Butter and flour a tube pan and set aside.
In the bowl of a mixer, cream butter and sugar
together and then add sour cream. Sift flour and baking soda together. Add to
creamed mixture, alternately with eggs, 1 at a time, beating after each
addition. Add extracts and stir to combine. Pour into prepared pan and bake
for 1 hour and 20 minutes. Cool cake in pan for about 10 minutes and then
unmold and cool completely on a wire rack. Frost cake when completely cooled.
Almond Buttercream
Frosting:
3/4 cup butter (1 1/2 sticks), softened
3 to 4 cups confectioners' sugar
1 1/2 teaspoons almond extract
With an electric mixer, cream butter in a large
mixing bowl. Slowly beat in the sugar until smooth and creamy and sweetened to
your liking (about 2 minutes). Add almond extract and stir to blend. Frost
cake when fully cooled. If you are not using the frosting immediately, store
it, covered, in the refrigerator and then bring it to room temperature just
prior to using.
Jeanne McCloy
CREAM CHEESE COOKIE CUPS
1 tube (18 oz) refrigerated chocolate
chip cookie dough
4 oz cream cheese, softened
2 tbsp butter (land o' lakes stick)
1/2 tsp. vanilla extract
1 1/4 cups confectioners sugar
To make 12 cups; cut cookie dough in
half before using and save other half for another use.
With floured hands, press about 1 tbsp
of dough onto the bottom and up the sides of 12 miniature muffin cups. (I
sprayed them lightly with Pam cooking spray) Bake at 350* for 8 - 10 minutes
or until lightly browned.
Using the end of a wooden handled
spoon, reshape the puffed cookie cups. Cool for 5 minutes before removing from
pan to a wire cookie rack to cool completely.
In a small mixing bowl, beat the cream
cheese, butter and vanilla until blended. Gradually beat in confectioners
sugar. Using an icing bag; pipe into cookie cups or spoon filling into cups
using a small spoon. Store in refrigerator. Yield 1 dozen
Can use almond or peppermint extract in
place of vanilla.
Jeanne McCloy
PISTACHIO COFFEE
CAKE
1 box white cake mix
4 eggs
1 c. water
2/3 c. oil
2 small pkg. instant pistachio pudding
Confectioners' sugar
2 tsp. cocoa (I use Hershey's baking cocoa powder)
1 tsp. cinnamon
1/3 c. sugar
1/2 c. nuts (walnuts or pecans)
Mix white cake,
eggs, water, oil, and pudding together. Beat with hand mixer for 10
minutes. In another bowl mix cocoa, cinnamon, and sugar together. Drop
cocoa mixture on cake mixture and mix to marbleize into white cake mixture.
Take a fork to poke cocoa mixture into white mixture in several spots.
Sprinkle nuts over the top of the cake. Bake in a 9x13 inch cake for 50-55
minutes. Make a thin icing from the confectioners' sugar to drizzle over
the cake while it is still warm.
Jeanne McCloy
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Mini JELL-O
Trifle Bites
2
cups
boiling
water
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2
pkg.
(4-serving size each)
JELL-O Brand Raspberry Flavor Gelatin |
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3
slices
(3/4-inch thick each)
pound cake,
cut into 24 cubes |
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1
pkg.
(8 oz. )
PHILADELPHIA Cream Cheese |
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1
cup
powdered sugar |
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1
cup
thawed
COOL WHIP Whipped Topping |
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1
tsp.
grated
lemon peel |
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Place foil liners in 24 miniature muffin pan
cups. Stir boiling water into dry gelatin mixes in large bowl 2 min.
until completely dissolved. Place 1 cake cube in each muffin cup; pour
gelatin over cake to fill cup completely. Refrigerate 2 hours or until
set. |
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Beat cream cheese in small bowl with electric mixer on medium speed
until creamy. Gradually add sugar, beating until well blended after each
addition. Gently stir in whipped topping and lemon peel until well
blended. |
Fill pastry bag fitted with star tip with
cream cheese mixture. Pipe decorative dollop of cream cheese mixture
on top of each trifle.
Jeanne McCloy
Great Substitute
This recipe can be made with any flavor JELL-O Brand Gelatin.
Breakfast Casserole
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1 cup fully cooked ham, breakfast
sausage or bacon (chopped or crumbled 6 ounces)
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2
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small packages hash brown potatoes
(or 1 lg)
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1
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Cup bell pepper, chopped (I use
green, red & yellow peppers)
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1
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tablespoon instant chopped onion
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2
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cups shredded Cheddar cheese (8
ounces)
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1
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cup Original Bisquick mix
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1/2
1/2
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teaspoon pepper or to taste
tsp. salt or to taste
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6
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eggs
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Heat oven to 375ºF. Grease rectangular
baking dish, 13x9x2 inches.
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 Layer
ham, potatoes, bell pepper, onion and 1 cup of the cheese in baking dish.
Stir Bisquick mix, milk, pepper and eggs until blended. Pour into baking
dish; sprinkle with remaining cheese. Cover and refrigerate at least 4
hours but no longer than 24 hours.
Bake uncovered 30 to 35 minutes or until
light golden brown around edges and cheese is melted. Let stand 10
minutes.
Jeanne McCloy
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Bacon Breadsticks
4 1/2-ounce box sesame seed breadsticks
16-ounce package bacon
8-ounce container grated Parmesan
Preheat oven to 350 degrees F.
Wrap breadsticks in bacon. Place on cookie sheet and
bake for 30 minutes. Sprinkle with or dredge through Parmesan while hot. Allow
to cool and crisp, then serve.
Jeanne McCloy
Spinach and
Artichoke Dip
2 - 10 oz boxes
frozen chopped spinach
14 oz marinated (in
water) artichokes, chopped
16 oz white alfredo
sauce (I use Ragu)
16 oz shredded Monterey
Jack cheese
8 oz cream cheese
3 envelopes dry "Good
Seasons" Italian Dressing mix
1 stick unsalted butter
(not margarine)
Cook spinach in
microwave and drain very well (squeeze out all water)
Soften butter & cream
cheese and mix with dry dressing mix. Blend well, add chopped artichokes and
spinach; mix together. Add alfredo sauce and cheese. Mix well.
The dip can be made a
day ahead and refrigerated. Heat well in microwave for several minutes to get
completely hot.
Jeanne McCloy
Heavenly Hash Cake
2 eggs 3/4 cup
self-rising flour
1 stick butter 1 cup chopped
pecans
1 cup sugar 1 Tablespoon
Vanilla extract
2 Tablespoons cocoa
marshmallows sliced to cover cake 1/2
box or 8 oz. powdered sugar
2 Tablespoons cocoa 1/4
cup evaporated milk
2 Tablespoons butter
Mix above ingredients for cake and pour into
greased and floured pan. Bake @ 350 degrees for approx. 45 minutes. Take cake
out of oven and cover with sliced marshmallows while hot. Set for 5 minutes
and pour icing on top and then let cake cool in pan.
"Philly" Christmas Cake
1 8oz. package cream cheese 1 1/2
teaspoon baking powder
1/2 lb.
margarine 1 cup candied fruit
1 1/2 cup
sugar 1/2 cup chopped pecans
1/2 Tablespoon
vanilla candied pineapple slices
4
eggs candied cherries
2 1/4 sifted cake flour
Blend softened cream cheese, margarine, sugar
and vanilla thoroughly. Add eggs one at a time. Add two cups sifted flour
with baking powder. Combine 1/4 cup flour with candied fruit and 1/2 cup
chopped pecans folded into batter. Grease pan and sprinkle with finely
chopped pecans. Pour batter into pan and bake @ 325 degrees for 1 hour and
15-20 minutes. Cool five minutes and remove from pan if using a bundt pan.
Garnish with pineapples and cherries.
No bake fudge cookies
1 stick butter 6 cups
old-fashioned oats
4 cups sugar 3 Tablespoons
vanilla
1/3 cup cocoa 1 cup peanut
butter
1 cup evaporated milk nuts if desired
pinch of salt you can also
add coconut
Mix butter, sugar, cocoa, milk and salt. Bring
to t boil for 4 minutes. Mix oats, vanilla, peanut butter and nuts if
desired. Stir into chocolate mixture. Drop by spoonfuls onto wax paper or
spread into greased pan and then cut after cooling. I drop mine onto sheets.
Makes 4-5 dozen.
Mamie Eisenhower fudge
4 1/2 cups sugar 4 Tablespoons butter
pinch of salt 1 can pet milk
Bring above ingredients to a boil and then
boil six minutes. Remove from fire and add
12 oz. semi-sweet chocolate 1 pt.
marshmallow cream
12 oz. German's sweet chocolate 2 cup pecans
Beat until everything is melted. Pour onto
waxed paper and allow fudge to set for three hours. This is a large recipe and
will store for a week. I always use this recipe.
Grandma's Divinity
2 cups sugar 1/2 c.
water
1/2 c. white corn syrup 1 teaspoon vanilla
1/2 cup broken nuts
Place sugar, syrup and water in saucepan over
low heat and stir until sugar is dissolved then cook without stirring to 252
degrees. Make sure you use a candy thermometer. Remove from heat and pour,
beating constantly into 2 egg whites. Continue beating until mixture takes
shape and is glossy. Add vanilla and nuts. Drop quickly onto waxed paper.
Creamy Creole Pralines
3 c. packed light brown sugar 1/4 teaspoon
cream of tartar
pinch salt 1 c.
milk
2 Tablespoons butter 1 teaspoon
vanilla
2 1/2 c. pecan halves
Combine sugar, tartar, salt and milk stirring
over low heat until sugar dissolves. Cook until 238 degrees and cool to 220
degrees. Add butter, vanilla pecans. Beat until creamy by hand with spatula.
Do not use an electric mixer. Drop onto waxed paper. 18-24 pralines.
Pecan Fudge Pie
2 Tablespoons Margarine 1 c. sugar
2 oz. chocolate 1 teaspoon
vanilla
2 eggs pinch salt
1 c. dark Karo syrup 1 c. pecans
Mix margarine and chocolate. Beat eggs then
mix syrup, sugar, vanilla, salt and chocolate mixture. Add pecans and stir.
Pour into unbaked pie crusts and bake at 325 degrees for 50 minutes.
Carrot Cake
2 c. sugar
1 tsp. salt
2 c. flour
1 1/2 c. oil
2 teaspoons baking soda
3 c. grated carrots
2 teaspoons cinnamon 4
eggs
Combine dry ingredients and mix well. Add eggs
and oil. Add carrots and beat for two minutes. Grease and flour pans. Pour
in mixture. Bake at 350 degrees for 25-30 minutes in cake pans.
Icing: 8 oz. cream cheese, 1 stick butter
softened, 1 box confectioners sugar, 1 teaspoon vanilla and 1 c. chopped
nuts. Cream cheese and butter then add sugar gradually. Add vanilla and
pecans.
Jessica
Gussman
Pecan Pear Salad
Salad ingredients:
4 medium ripe pears, thinly
sliced
2 tsp. lemon juice
8 cups salad greens
2/3 cup pecan halves,
toasted
1/2 cup fresh raspberries
1/3 cup (2 oz) feta or blue
cheese
Dressing ingredients
2 tbsp fresh raspberries
3/4 cup olive oil
3 tbsp cider vinegar
2 tbsp + 1 tsp. sugar
1/4 - 1/2 tsp. black pepper
Dressing:
Press 2 tbsp raspberries through sieve; reserve juice. Discard seeds.
Combine oil, vinegar, sugar, pepper and raspberry juice in a container,
shake very well.
Salad: Toss
sliced pears in lemon juice and then drain. Mix greens, pears, pecans and
raspberries. Sprinkle with cheese. Drizzle with dressing. Serves 8.
Jeanne McCloy
Corn Dip
3 cans Mexicorn
1 small can green
chilies
8 oz blue plate
mayonnaise (not fat free or low cal and not miracle whip - they are too
sweet & too thin)
8 oz sour cream
8 oz shredded cheddar
(mild or sharp)
handful of chopped
green onions (more or less - your choice)
Drain corn & chilies, mix everything together in a bowl, cover
tightly and refrigerate overnight. Serve cold.
Jeanne McCloy
Pepperoni,
Meatballs & Sausage in Sauce
3.5 oz pepperoni
slices
36 frozen Italian
style meatballs
16 oz cocktail
sausages
12 oz jar of chili
sauce
16 oz bbq sauce (I use
8 oz Kraft honey bbq and 8 oz Kraft spicy honey bbq)
26 oz Ragu spaghetti
sauce (no meat or veggies)
Mix everything into a
crock-pot, cover and cook on low heat for 3 hours, stirring from the
bottom every 15 minutes or so.
Enjoy!
Jeanne McCloy
CHICKEN & BROCCOLI
3 packs cooked chicken
2 packs cooked broccoli
1/2 cup mayonnaise
1 can cream of chicken
2 tbl. of lemon juice
3 slices of bread (cut into cubes)
Mozzarella cheese to cover
Melted butter
Mix mayo, cream of chicken and lemon
juice together and set aside. Layer broccoli at the bottom of pan.
Next layer chicken and then spread mayo mixture over the chicken and broccoli.
Cover with cheese. Place cubed bread every so often and pour butter all
over. Bake at 350-375 for 25 minutes. Then broil till brown and
crispy.
Sue Courtney
Fruity Chicken Tossed
Salad
12 cups Italian-blend salad greens
3 packages (6 ounces each) ready-to-serve grilled chicken breast strips
1 can (11 ounces) mandarin oranges, drained
1 cup seedless red grapes, halved
2/3 cup poppy seed dressing
In
a large bowl, combine the salad greens, chicken, oranges and grapes. Drizzle
with dressing and toss to coat. Yield: 6 servings.
Jeanne McCloy
Strawberry Delight
2 angel food cakes
2 boxes strawberries in sugar
1-1/2 Cool Whip
1 cup pecan pieces
Tear cakes, mix all ingredients and top with left over
cool whip and fresh strawberries.
Tracie Hover
Spinach Artichoke Dip
1 (14 oz.) can artichoke hearts (not marinated) drained
and chopped
1 (10 oz.) package frozen chopped spinach, thawed
1/2 cups sour cream
1/4 teaspoon minced garlic
1/4 cup mayonnaise
1/4 cup cream cheese
1/2 cup grated parmesan cheese
LA hot sauce - to taste
Preheat oven to 375 degrees. In small baking dish,
mix together ingredients, cover, bake until heated through and bubbly, about 25
minutes.
Rhonda Garber
Shrimp a la Patterson
30 lbs of Shrimp
15 medium white onions
1 large celery
5 bunches of green onions
5 doz eggs
9 ripen avocados
1 gallon of Mayonnaise
Seasoning to taste.
Boil shrimp with little seasoning.
Boil eggs. Once boiled, chop and mix all ingredients. Avocados will smash
easily if well ripened. Add mayo and seasoning to taste. Refrigerate. Better
served the next day.
or
3 lbs of Shrimp
2 medium white onions
2 stalks of celery
2/3 bunch of green onions
8 eggs
2 avocados
Mayo and seasoning to taste
Repeat above preparations.
Michelle Picou
CHEESE STUFFED
CHERRY TOMATOES
36 cherry tomatoes
6 oz Garden Veggie cream cheese
(or use garlic herb cheese)
2 tbsp buttermilk
1/2 C shredded cheddar cheese
Cut the tops off tomatoes and
gently remove seeds and pulp using a melon baller or small spoon. Invert on
lined baking sheet and drain. In food processor put cheese and buttermilk;
whirl until smooth. Add cheddar and pulse 2 or 3 times.
Put in pastry bag with star tip,
pipe into tomatoes. Chill in refrigerator for 1 hour.
Jeanne McCloy
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Holy Cross Elementary School
2100 Cedar Street, Unit 2
Morgan City, LA 70380
(985) 384-1933
e-mail:
holycrosselm@htdiocese.org