Recipes from the Sisters

A Taste of Our Favorite Foods
Recipes Tested and Compiled by
Sister Anna Aulie
for the
150th Anniversary of the
Sisters of our Lady of the Missions
Adobe Chicken
Sister Patricia Orban
1 chicken or boneless thighs (one
thigh per each person)
½ cup of vinegar
1 Small clove of ginger (chopped)
1 small clove of garlic (chopped)
1 bay leaf, salt and pepper to taste
1 3/4 cup of water
¼ cup of light soya sauce
Fry chicken pieces lightly.
Put chicken in a pot and everything else with it and bring to a
boil, reduce heat and simmer until chicken is cooked.
Chunky pineapple cubes, fresh or canned, may be added or bell
peppers.
Serve over rice.
(This was given to Patricia by a Maryknoll Sister from the Philippines
when she visited the community in Tacna, Peru! So its complete title
is: “Philippian Adobo Chicken”. Que Rico!) Delicious!
Almond Puff
Sr. Hilda Gelowitz
½ cup soft margarine
1 cup of flour
2 Tbsp. water
½ cup margarine
1 cup of water
1 tsp. almond extract
1 cup flour
3 eggs
First Layer: Cut ½ cup margarine in 1 cup of flour. Sprinkle 2 tbsp. of water over
it.
Mix with fork. Round into ball. Divide in half. On ungreased baking sheet pat each
half into strip 12” x3”.
Second Layer: Beat eggs until smooth. In medium saucepan, heat ½ cup
margarine and 1 cup water to rolling boil. Remove and quickly stir in extract and
1 cup of flour. Stir vigorously over low heat till mixture forms a ball. (about 1 min.)
Remove from heat. Beat with eggs until smooth. Divide in half. Spread evenly
strips covering completely. Bake at 350F for 60 min. or until topping is brown.
Cool and glaze. Sprinkle with chopped and toasted almonds.
Glaze: 1 cup icing sugar, 1 ½ tbsp. soft margarine, 1 tsp. almond extract, 1-2 tbsp.
warm water.
Hilda received this recipe from Penny Forrest when they taught together. It
seems rather fussy to make but Hilda got it all together and it is well worth the
effort. Very tasty!! Make some more!
Asparagus with
Lemon-Tarragon
Sister Cecile Campeau
asparagus
3 tbsp. olive oil
juice of half a lemon
½ tsp. Dijon mustard
1 tsp. dried tarragon
1 small garlic clove
Directions for cooking asparagus:
Snap tough end off each spear of asparagus, place spears on a
greased baking sheet. Drizzle with olive oil and sprinkle with
salt. Broil about 4 inches from broiler for about 7 minutes or
until lightly browned and bright green.
Whisk the dressing ingredients together.
When the asparagus is cooked, transfer to a platter and drizzle
with the dressing.
(This recipe went very well with the Garlic Clove Chicken. But it would
be very nice with any meat dish. Thanks Cecile and Rose-Aimee for a
very delicious meal!)
Aunt Clara’s Meal
in a dish
Sr. Mary Martin Zywina
1 ½ pounds of lean ground beef
1 can cream of celery soup
1 package Lipton’s onion soup
1 package frozen mixed vegetables
(peas, corn, green beans)
6 or 7 medium sized potatoes
1 ½ - 2 cups shredded cheddar cheese
Brown the ground beef and skim off any fat. Peel and slice potatoes
about ¼ in. thick. Boil potatoes about 3 minutes and drain. Add the
mix of celery and onion soups to the ground beef and mix well. In a
casserole sprayed with canola oil form a layer of potatoes seasoned
with salt & pepper. Spread a layer of ground beef and then a layer
of frozen mixed vegetables. Repeat the 3 layers with potatoes last,
followed by cheese.
Place in oven heated to 325F for one hour. Serve with a green salad,
pickles, sliced tomatoes, cucumber or… Enjoy!
Sr. Mary Martin learned this recipe from Hilda and Jo’s Aunt Clara. Aunt
Clara cooked for the sisters at 2710 several years. Thanks Aunt Clara and
Sr. Mary Martin for this hearty and very good meal in a dish!
Aunt Mary’s
Lemon Souffle
Sister Beth Moriarty
2/3 cup of sugar
1 Tbsp. butter
2 egg yolks
2 egg whites
2 Tbsp. flour
1 cup milk
Juice and rind of 1 lemon
Cream sugar and butter. Add well beaten egg yolks.
Beat in flour and milk. Add rind and juice of lemon.
Fold in stiffly beaten egg whites.
Pour into greased pudding dish. Set pudding dish into a second
pan containing hot water. Bake in hot oven on lowest oven rack
for 40-50 minutes at 375 degrees until pudding is golden
brown. Serves 5.
Beth found this recipe in a church recipe book. It was Mrs. Mary Mac Isaac’s,
Beth’s Aunt and also her Godmother. Beth has cut back on the sugar and has
made it a delightful tangy dessert that makes you want more! Beth has made
this dessert in Peru, the Island, and now in Regina. Thanks Aunt Mary and Beth.
Banana Cake
Sister Diane Belisle
8 tbsp (1 stick) butter, room temp.
¾ cup sugar
2 eggs
1 cup flour (all purpose)
1 tsp baking soda
½ tsp salt
1 cup whole wheat flour
3 large ripe bananas, mashed
1 tsp vanilla
½ cup shelled walnuts, coarsely chopped
Preheat oven to 350 degrees F, grease pan.
Cream butter & sugar until light & fluffy. Add eggs one at a time,
beating well after each addition.
Sift all-purpose flour, baking soda & salt together, stir in whole wheat
flour & add to creamed mixture, mixing well.
Fold in bananas, vanilla & walnuts.
Pour mixture into pan, bake 50-60 min. or until cake tester comes out
clean. Cool on pan 10 min., then on rack.
Diane made this cake for her brother Real’s 82 Birthday. She was taking it to St.
Norbert so I did not get to taste it but it sure looked good! Don’t you agree?
Beef and
Broccoli Stir-Fry
Sr. Jo Anne Jelinski
1 lb. flank steak, halved lengthwise
cut across grain into 1/4” slices
5 scallions cut into 1/4" – thick slices
1 1/4 cup oyster sauce or soya
1 bunch broccoli
5 tbsp. canola oil
8 oz. mushrooms steamed
1/4 tsp. salt (optional)
1/4 tsp. pepper
1 cup chicken broth
1 Tbsp. cornstarch
In large plastic food storage bag, combine first three ingredients.
Separate broccoli into florets. Cut stems lengthwise into ¼” strips. Cook broccoli in boiling
water 30 seconds.
Heat wok or skillet over high heat. Add 2 Tbsp. oil; swirl to coat pan. When hot add
mushrooms; stir-fry until soft, 2-3 min. Stir in salt and pepper; transfer to plate.
Add 2 Tbsp. oil to pan; swirl to coat. When hot, add half of beef; stir-fry until medium rare,
5-6 minutes. With slotted spoon transfer to plate with mushrooms. Add remaining 1 Tbsp.
oil and cook remaining beef.
Return reserved beef and mushrooms to wok. Add broccoli and broth; heat through, 2-3
mins. Using slotted spoon transfer to platter. Mix cornstarch with 2 Tbsp. water. Bring sauce
to a simmer, stir in cornstarch mixture. Cook, stirring, until sauce is thickened. Pour over stirfry mixture. Serve over rice.
Broccoli Salad
1 bunch broccoli
4 slices of crispy bacon bits
1 small red onion
1 cup shredded cheddar cheese
Dressing: 2 Tbsp. vinegar
½ - ¾ cup miracle whip (depending on amount of broccoli)
Best made a day or several hours ahead.
Sheila and Betty Iris look like they are going to enjoy their meal with Jo Anne!
Beef Stew
Sister Claire Himbeault
1 lb. beef stew meat in 1”cubes
½ cup flour
1 tsp. salt
½ tsp. ground ginger (optional)
¼ tsp. pepper
¼ cup cooking oil
1 medium onion chopped
1 stick of celery chopped
Water as needed
2 medium potatoes cubed, 1 carrot,
1 parsnip, ½ turnip, cut into cubes.
Combine flour, salt, ginger, pepper. Coat the meat cubes with the
mixture. In a large pot heat the oil. Brown the meat cubes on all sides in
hot oil. Add the chopped onions and celery. Cover with water. Simmer
over low heat for 1 hour stirring to the bottom of the pot. Add the
vegetables and potatoes. Simmer for 1 hour stirring frequently. You
may want to add a little water. If you wish you may add tomatoesfresh or canned (1/2 can). 5-6 servings.
This recipe was the one Claire’s mother use to make. Claire says it is
easy to make. We, in Regina, know from St. Patrick’s Day that it tastes
very good! Thanks to Claire and her mom.
Broccoli Vegetable Pie
Sister Eleanor O’Brien
2 cups broccoli, slightly chopped or frozen
chopped broccoli
½ cup chopped onion
½ cup green pepper
1 cup grated cheddar cheese
Mix broccoli, onion, pepper, cheese and
put into a slightly greased pie plate.
3 eggs
1 ½ cups of milk (not skim)
¾ cup Bisquick
½ teaspoon each salt and pepper.
Mix and pour over the vegetables and bake in 400F oven for 40 mins.
Eleanor received the recipe book: Treasured Family Recipes, a
Collection from Canadian Catholic Ladies as a gift when she visited
June and Gertrude in Oxford House in the winter of 1994. Although
she has made this recipe only 4 times, the book looks well used. She
has dated all the recipes she has ever made from this book. This
broccoli pie is very tasty and we all want her to date it again and again
in the future!
Carrots in Almond Sauce
Sister Betty Iris Bartush
1 lb. carrots sliced any way you like
½ cup thinly sliced onions
¼ cup butter or margarine
1 tsp. cornstarch
½ cup water (use carrot water)
½ tsp. chicken bouillon
½ tsp. dill weed, pepper
¼ cup sliced toasted almonds, optional
Cook carrots until tender; drain, save the water as above.
Saute onions in butter until tender.
Combine cornstarch, water and bouillon, stir into onions. Bring to boil.
Add pepper and dill. Stir in the almonds and pour over the carrots to coat.
Betty Iris cooked up these carrots for us
when we were at the Island. They were
very tasty and we ate most of them
before I could get my camera out for a
picture.
Cheesy Spaghetti
Squash
Sister Rose-Aimee Belisle
1 large spaghetti squash (3 lb.)
¼ cup Kraft 100% Parmesan light
grated cheese
½ cup Kraft part skim Mozzarella
shredded cheese
2 plum tomatoes, finely chopped
1/3 cup chopped fresh parsley
Pierce squash several times with fork or sharp knife to allow steam to
escape. Microwave on High for 10 minutes or until squash is softened,
turning after 5 minutes. Let stand 5 minutes.
Cut squash in half, remove and discard seeds. Use fork to scrape insides
of squash to form strands, place that in a large bowl.
Add remaining ingredients; toss lightly with fork. Spoon it into 1 squash
shell, discard remaining shell.
Microwave 2 minutes or until heated through.
Prep. time 10 minutes. Makes 10 servings.
Rose-Aimee, as you see in the picture, did not discard one shell but used both
parts. The cheese made the squash very tasty and we ate it all up.
Cranberry Mold
Sister Hilda Lang
2 3 oz.-pkg. raspberry Jello
1 1/2 cups of water
1 pt. cups of raspberry sherbet
1 tbsp. lemon juice
1 can of cranberry sauce
Dissolve Jello powder in the water.
Add lemon juice.
Mash cranberries and add to the Jello.
Add sherbet.
Place in mold. You may want to half the recipe.
This is a very good salad. Hilda brought it for our Christmas brunch!
Cream Puffs
Sister Jacky Bartush
½ cup shortening
1/8 tsp. salt
1 cup boiling water
1 cup sifted flour
3 eggs unbeaten
Add shortening and salt to boiling water and stir over medium heat
until mixture boils. Lower heat, add flour all at once and stir vigorously
until mixture leaves the sides of the pan.
Remove from the heat and add 1 egg at a time, beating thoroughly
after each addition. Shape on an ungreased cookie sheet using a
teaspoon/tablespoon of paste for each puff. Bake in hot oven 450F for
20 mins., reduce to moderate temp. 350F and bake for 20 mins. longer.
Remove from oven. When cool make a slit on one side of each puff and
fill with whipped cream topping/ ice cream/pudding.
When serving, sprinkle with icing sugar. Makes 12
large puffs.
When Jacky made them for us she made just 4 humongous puffs
instead of 12. They were wonderful as you can see in the photo. She
definitely is thee “puff” lady.
Crock Pot for
Chicken and
Sweet Potato
Sister Sheila Madden
8 boneless, skinless chicken thighs
1 tsp. salt
1/8 tsp. cayenne pepper
1 tsp. paprika
1 tsp. curry powder
½ tsp. ground ginger
3 sweet potatoes, peeled and cubed
1 onion-chopped
1 cup peach (or apricot) preserves
3 tbsp. apple cider vinegar
1 tbsp. low sodium soy sauce
½ cup chicken broth (or water)
1 tbsp. cornstarch
Sprinkle chicken with salt, cayenne pepper, paprika, curry powder and ground
ginger. Place sweet potatoes and onions in 3 1/2 quart slow cooker. Top with
chicken and then peach preserves, vinegar, soy sauce.
Cover and cook for 6-8 hours on low, until chicken is thoroughly cooked and
sweet potatoes are tender.
Combine chicken broth and cornstarch, mix well and add to slow cooker. Cover
and cook on high for 10-15 minutes- until sauce is thickened.
Serves 4 and is delicious with cooked rice and a medley of vegetables.
Sheila made this recipe for a meeting and indeed it was very good!!
Crockpot Chicken
Sister Christina Cathro
Chicken
Swiss Chalet Dipping Sauce (Safeway)
Salt and pepper
Herbs
Put the crock-pot on. Put on low for 6-7 hours. If you need it to cook
chicken sooner put it on high for 3-4 hours.
Put thawed chicken into crock-pot: legs, breasts and thighs. Christina
also likes to skin the chicken.
Sprinkle with salt and pepper according to taste. You can also throw in
some herbs for flavor. About 5 minutes before you are ready to serve
the chicken, mix the Swiss Chalet sauce in a pot according to packet
directions. One packet makes 2 cups enough for 4 or 5 people.
Put chicken into serving dish and pour Swiss chalet over it. Or you can
put the chicken into a casserole dish with the sauce and put in oven to
keep hot until you are ready to serve dinner. The recipe makes a
delicious meal to be enjoyed by children and adults!
9 Layer Dobacz Torte
Sister Victoria Seibel
9 large egg yolks
9 tablespoons of sugar
9 tablespoons of flour
9 egg whites, stiffly beaten
For each layer: 1 whole egg (separated)
1 tbsp. granulated sugar
1 tbsp. all-purpose flour
Heat oven to 375 F. Line bottom of round cake pan(s) with parchment paper. If
you do not have 9 round pans just keep repeating. Oven should hold 3 pans at a
time.
Method: Beat egg yolks & sugar until cream color & thickens, mix in flour, gently
fold in beaten egg whites until well blended. Divide 1/9th of batter into each cake
pan. Smooth batter out all the way to the edge of the pan. Bake on center rack of
oven 8 minutes, or until golden. To remove from pan, loosen edges with knife and
put on cooling rack or tea towel. Cool completely. Remove parchment paper.
Filling: Melt 4 squares of unsweetened chocolate. Beat in 3 tbsp. of softened
margarine. Add 1 ½ cups of sugar, 4 egg yolks and 1 tsp. vanilla. Mix well. Ice each
cake layer with the exception of top layer, stacking as you go.
Mocha Frosting: Mix 2 tbsp. strong coffee, 3 tbsp softened margarine/butter and
1 tbsp. cocoa. Add 2 cups icing sugar. Mix well. Frost top & sides of cake.
Victoria never made this Torte herself but her mom brought this recipe from Hungary and
made it for special occasions. Vic’s sister Ad knew this cake and taught her daughter Lorie
how to make it. Lorie made the torte for Victoria’s 95th Birthday party. Everyone enjoyed it
very much. They saved a piece for me, the typist. Yummy! We can hardly wait for her 96th!!
Fantastic Fudge
Sister Aggie Fillion
2 cups of sugar
3/4 cup of Parkay margarine
2/3 cup of condensed Alpha
evaporated milk
8 ounces semi-sweet
chocolate chips or peanut
butter chips
15 large marshmallows
1 teaspoon of vanilla
1 cup of chopped walnuts
Use a large 2 quart microwaveable bowl.
Combine sugar, butter and milk. Microwave uncovered 4-5
minutes or until mixture starts to boil. Stir well and microwave
4-5 minutes more. Stir in chips, vanilla and marshmallows. Stir
until all are melted. Pour into greased 12x8 pan. Cool until set.
Makes 3 ½ pounds.
Aggie found this recipe in the Leader Post in 1989 by Gertie Kramer. This was
Aggie’s first go at fudge and she has continued to make it to the great satisfaction
for all who have ever tasted her fudge. Thanks Aggie for this very good treat.
Fish Fry
Sr. Betty Iris Bartush
First you must go fishing at
Lake of the Woods early in
the morning or at dusk, then
you fillet the fish. When
Anna and Jo come to visit
you fry this delicious fish
coated with egg and crumbs
and this picture shows what
both B.I. and the fish look
like…yummy good!!!
Betty Iris gave no other
directions to me but she
looks so cute I am putting
this recipe in the book. By
the way the fish tasted
wonderful! Thanks B.I.
Garlic Clove Chicken
Sister Cecile Campeau
1 cut up chicken skin on or off
3 whole buds of garlic
4 tbsp. butter
¾ cup of maple syrup
½ tsp. salt
4 potatoes
Preheat oven to 400F. Melt butter in a large pan in the oven. Cut up
chicken. Separate the garlic cloves without peeling, making 24 cloves.
Remove pan from oven, add chicken pieces and garlic. Stir to coat with
butter. Bake uncovered, basting occasionally for 30 minutes.
Combine maple syrup and salt, pour over the chicken and bake another
15-20 minutes. Microwave the potatoes for 5 min. or roast them. Partly
cooked potatoes can be placed with the chicken when the sauce is
added. Serve with asparagus or broccoli.
Cecile is well known for this recipe by her family and now by her Sisters. The
garlic just melts in your mouth flavoured by the maple syrup and the chicken is
yummy!
Hamburgers
Sr. Frances Bonokoski
1 to 2 lbs. of lean hamburger
1 slice of white bread/milk
1 egg
1 chopped onion
garlic salt
salt and pepper
Lots of Love
Soak the slice of bread in a little milk and warm in frying pan.
Combine hamburger meat, finely chopped onion, egg and bread soaked in milk.
Throw in the spices and mix well.
Form into patties, flatten and set aside.
Heat frying pan with a little oil and fry the hamburgers thoroughly.
Keep them warm in oven while you cook the rest.
Serve with hamburger buns, French fries and cabbage salad.
Frances had not made hamburgers for a while but it was a meal she liked to make. We had
fun getting the ingredients and making this supper. She often would make gravy for the
hamburgers but not this time. One surprise… Frances went to put the egg in and discovered it
was hard boiled. We took it out of the wrong spot from the fridge. So always use raw eggs
when making hamburgers! Ha, Ha!! We all enjoyed Frances’ Sunday supper.
Lemon Chicken
with Thyme
Sister Imelda Grimes
3 tbsp. flour
½ tsp. salt, ¼ tsp. pepper
4 skinless, boneless chicken breasts
1 tbsp. margarine
1 medium onion
1 cup chicken broth
3 tbsp. lemon juice
½ tsp. thyme
2 tbsp. oil
In a plastic bag, combine flour, salt, pepper and shake to mix. Coat chicken lightly.
Brown chicken on both sides in the oil. Transfer chicken to a plate and set aside.
(reserve excess seasoned flour)
Using same pan, add margarine, add coarsely chopped onions and cook, stirring
until softened, 2-3 minutes. Stir in the reserved seasoned flour and cook stirring
until the flour is completely incorporated. Add broth, lemon juice, thyme and
bring the mixture to a boil, stirring constantly.
Place the chicken into a Pyrex dish large enough to allow the pieces to lie
separately, pour the sauce over the chicken, cover and bake at 350 degrees for
about 20-30 min. or until the chicken is tender and opaque. Serve with lemon
wedges and a sprinkling of parsley, if desired. Serves 4.
This is a great chicken dish with a lemon touch to it. Sure hope Imelda is going to
cook it up again! Thanks Imelda.
Lemon Poppy
Seed Cake
Sister Jo Gelowitz
1 pkg. lemon Jello
1 cup boiling water
1 pkg. lemon or white cake mix
½ cup cooking oil
4 eggs
½ cup poppy seed
Dissolve Jello in hot water and cool. Prepare cake mix with oil,
eggs, Jello and poppy seed. Pour batter into a well-greased and
floured Bundt pan. Bake for about 1 hour at 350F or until done.
To make glaze, mix ½ cup of icing sugar and enough lemon juice
to pour over the top of the cooled Bundt cake.
Note: This cake is very versatile, e.g. use lime Jello for St.
Patrick’s Day and use lime juice for the glaze. For Valentine’s
Day, experiment with strawberry/raspberry or cherry Jello.
Jo found this cake in the Grayson Recipe book. We all complimented
Jo on this great cake, but she did not want to put it in the recipe book
because she says it is so easy to make. We are happy about that!!
Maple Rutabaga with
Cranberries
Sr. Anna Aulie
4 lbs. rutabagas (turnips)
2/3 cup maple syrup (or pancake syrup)
1/4 cup butter
1/4 tsp. salt & pepper
1/2 cup dried cranberries (coarsely
chopped)
Peel rutabagas (turnips) cut into cubes. In large saucepan of boiling
salted water, cover and cook for 30-40 minutes. Drain and return to
pot. With potato masher, mash with maple syrup, butter, salt and
pepper. Stir in cranberries. Put in 11x7 inch. baking dish. Bake, covered
30 minutes.
Topping: Combine 1cup of bread crumbs, 3 tbsp. butter and 2 tbsp.
chopped fresh parsley, sprinkle over top, broil for 2mins.
(Make-ahead. Cover and refrigerate up to 24 hours; add 15 mins. to
baking time.)
Anna had no love for turnips until she found this recipe in the Canadian Living Magazine Dec.
1999…the rest is history! The maple syrup hides the taste of the turnips! Even St. Michael’s
Retreat House begged for the recipe. Anna does not always do the crumb topping. Enough for
12 servings. Good for special occasions like Christmas.
Marshmallow
Delight
Sister Denise Kuyp
Cream together:
8 oz. cream cheese (tub version
works best)
1 tablespoon of margarine
1 cup icing sugar
Add a package of colored marshmallows and mix all together.
Take a large tablespoon serving, form into balls and roll in coconut.
Unfortunately this photo is not that flattering to either Denise or the
marshmallow delights but the sweets were very delightful and Denise
looked good too.
Mojito Freeze
Sister Jo Gelowitz
1 cup finely crushed pretzels
¼ cup butter, melted
1 pkg. cream cheese
2/3 cup sugar
zest and juice from 1 lime
2 tbsp. finely chopped mint
1 ¾ cup Cool Whip
Mix pretzel crumbs and butter. Press onto bottom of 9inch round pan.
Beat cream cheese, sugar, zest, juice and mint until well blended. Whisk
in 1 1/4 cup of Cool Whip. Spoon over crust. Freeze overnight. Serve
topped with Cool Whip.
Jo makes this dessert regularly and we all like the way she does it with a few changes in the
recipe. Call her she will tell you what she does differently. Yummy!
“Moose ‘N Wine”
Sister Betty Iris Bartush
2 tbsp. cooking oil
1 tsp. salt
½ onion sliced
¼ tsp. marjoram
8 mushrooms sliced
¼ tsp. thyme
moose steak
1 1/8 tsp. pepper
¾ cup beef bouillon
1 ½ tbsp. flour
½ cup of red wine
Tenderize steak with meat tenderizing mallet… pound good!
Marinade in red wine just enough to cover steak (2-3 hours).
Remove from marinade, cut meat into 1 inch cubes.
Mix salt, marjoram, thyme and pepper.
Mix beef bouillon, flour and the left over marinade.
Lightly cook onions & mushrooms until tender, remove from pan.
Brown steak, sprinkling each side with mixed herbs.
Add bouillon mixture and cook to just thicken.
Place beef, onions, mushrooms & bouillon in casserole, add ½ cup wine.
Cook in 300oF for 1 ½ hrs., serve with rice or potatoes and red wine.
“If you have no source of moose, I am sorry for you, but beef is second best in this recipe!” BI.
Peanut Butter
Cookies
Sister Jean Sutherland
1 cup of KRAFT smooth
peanut butter
½ cup of sugar
1 egg
Preheat oven to 325 oF.
Mix peanut butter, sugar and egg until well blended.
ROLL into 24 balls; place 2 inches apart on ungreased baking sheet.
Flatten with fork.
BAKE 15 minutes or until lightly browned. Do not over bake.
Makes 2 dozen cookies.
Jean loves peanut butter so she wanted to have peanut butter in what she made so she and I
made this very easy recipe. We left the cookies in too long because we had the rack too low
and the top was slow to brown and the bottom got real brown! But they tasted good!
Poppy Seed Loaf
Sister Jo Gelowitz
¼ cup poppy seeds
¾ cup milk
½ cup butter or margarine
½ cup sugar
2 eggs
1 tsp. lemon juice
2 cups flour
2 ½ tsp. baking powder
½ tsp. salt
½ cup maraschino cherries, drained and halved
Put poppy seeds and milk in small bowl. Let stand for 30 minutes.
Combine butter, sugar and 1 egg in mixing bowl. Beat well. Add second egg and
lemon juice. Beat until smooth. Stir in poppy seed mixture.
Measure flour, baking powder, salt and cherries together in small bowl. Mix well.
Stir into batter until just moistened. Pour into greased 9x5x3 inch loaf pan. Bake in
350F oven for 1 hour. Pour glaze over top. Cool 10 minutes before removing from
pan to cool on cake rack. Wrap. Yield: 1 loaf.
Brown Sugar Glaze
Combine 5 tbsp. of brown sugar, 2 tbsp. of butter and 2 tbsp. cream in small saucepan. Bring
to boil and simmer 3 minutes. Spoon over hot loaf. Sprinkle with 2 tbsp. crushed nuts.
Pork Chops and Rice
Sister Marilyn Le Blanc
1 tbsp. vegetable oil
6 pork chops
1 medium onion chopped
¼ cup chopped green pepper
1 cup raw rice
½ tsp. salt
¼ tsp. pepper
2 cups beef broth
1 tbsp. Worcestershire sauce
In a skillet, heat oil and brown pork chops. Place 3 chops in the bottom
of a 2 quart ovenproof casserole. Set the other 3 chops aside. Saute
onion and pepper in pork chop drippings. Place raw rice on top of pork
chops in casserole. Place onion and pepper on top of rice. Sprinkle with
salt and pepper. Cover with the remaining 3 chops. Combine beef broth
with the Worcestershire sauce. Pour over chops in the casserole. Bake,
covered, at 350F. for 1 hour or until rice is tender.
Marilyn found this recipe in “From our Home to Your Home” Santa Maria
Cookbook. A very good casserole: thanks to Marilyn and Santa Maria.
Pork Chops
Avec Sauce Orange
Sister Jacky Bartush
8 pork chops ¾ inch thick
salt & pepper
1 medium onion
1 tbsp. grated orange peel
½ cup orange Juice
1 large orange peeled & sliced
2 tbsp. light corn syrup
Heat oven to 375 F. Trim fat from pork chops. Season meat with salt
and pepper. Heat a large skillet; render fat from chops in skillet.
Remove pieces of fat. Brown chops on both sides over medium heat.
Move to baking dish. Drain fat from skillet. Saute onions in skillet until
tender and spoon over chops.
Combine orange peel, orange juice and syrup; pour over chops.
Bake 25 to 30 minutes until chops are tender. Before serving, garnish
with orange slices. Makes 8 servings.
Jacky made this for us out at the Island. The orange and syrup gave the pork chops a very
delicious flavour. We ate it all up!!
Saskatchewan
“Depression” Pudding
Sister Imelda Grimes
1 cup flour
2 teaspoons baking powder
1/3 cup brown sugar
1 cup raisins or chopped nuts or peel
3 tablespoons margarine
½ cup milk
pinch of salt
Mix all the above together and turn into a greased baking dish.
Mix the following 3 items well and then pour over the batter:
1 cup brown sugar
2 cups boiling water
1 tablespoon margarine
Bake at 350 degrees for about 30 minutes. Serve hot. Ice cream
enhances the taste. Serves 6.
Nobody will be ‘depressed’ after enjoying this yummy dessert!
Quick Chick
Sister Anna Aulie
3 lbs. chicken pieces
Sauce:
½ cup Russian Dressing
½ cup apricot jam
1 envelope dry onion soup
Arrange chicken pieces in single layer, skin side up in baking pan.
Mix remaining ingredients together. Spoon over chicken making sure to
get some on every piece.
Cover. Bake in 350F oven for 1 hour until tender. Serves 4.
*Quick chick curry: Mix in 2 tsp. curry powder with above sauce.
*Quick chick orange: Use orange marmalade instead of apricot jam.
This is so easy and folks enjoy it, especially when served with rice. Hilda Lang is
the big rice cooker!
Delicious!
Ribs
Sister Marie Finn
Marie prepared these ribs
along with asparagus and
other good food but she has
been unable or too humble to
give me the recipe for the
Ribs. I do know that she put
some sweet stuff on them
like jam. All I know is the
whole meal was very tasty and we had a very nice time in the
backyard. If this sounds like something you would like to try,
give Marie a call, I am sure she would cook up a very delicious
meal for you!!
Thanks Marie!!
Scalloped Potatoes
Sister Winifred Brown
Potatoes sliced (as much as you think
the guests will eat!)
Onions sliced
Salt and pepper
Cheddar xheese grated
Milk
Layer in baking dish, potatoes,
onions, salt and pepper (go easy)
and grated cheese for as many
layers as your dish will hold.
Add milk until you can barely see it…this comes sooner in a flat baking
dish…don’t overdo it!
Cook in preheated 350F. about 45 minutes.
Uncover for last 15 minutes.
This recipe is basically Sister Mary Bernadette’s scalloped potatoes.
It was very good! Thanks Winifred.
Skor Bar Trifle
Sister Anna Aulie
1 sponge cake
3 Skor bars and one big hammer
1 large container of light Cool-Whip
(thaw in the fridge so easier to use)
1 instant light Jello pudding any flavor
fruit (optional)
Directions:
Buy sponge cake, break into small pieces.
Put Skor Bars (still in wrappers) in plastic bag, take hammer and pound them good
until you feel that they are broken up into little bits. It helps if they are frozen
when you hammer them.
Make pudding according to directions.
Now you are ready to put 1/3 of the cake in large glass bowl, then 1/3 of pudding,
then 1/3 of the Cool Whip and several pieces of the broken up chocolate bar. You
may put some berries in too. Repeat this procedure two more times ending with
lots of Skor pieces on the top or/and fruit.
I have made friends with many children by making
this dessert especially with chocolate pudding. And
it is so easy to make. Sometimes it is hard to find a
sponge cake but normal cooks would just bake one!
Skor Cake
Sr. Jo Gelowitz & Anna Aulie
1 chocolate cake mix
1 can butterscotch topping
1 can Eagle Brand milk
1 small container of Cool Whip
2 Skor bars
Bake cake in a 9x13 inch pan. Cool for ten minutes. Then
poke holes all over the cake with a straw. Mix together
butterscotch topping and Eagle Brand milk. Pour over
cake, spreading the liquid into the holes. Ice cake with
Cool Whip. Crush Skor bars. Sprinkle crushed bars on top
of Cool Whip.
We made this for Jackie’s
birthday and we all found it
very delicious!
Sour Cream Chicken
Sr. Hilda Gelowitz
1 can mushroom soup
1 cup of sour cream
1 pkg. onion soup mix
1 tbsp. lemon
¼ cup of water
1 tsp. dill weed
1/2 tsp. paprika
Cut up a small chicken or use pieces of chicken, place in roaster,
sprinkle with paprika, salt and pepper.
Roast with lid off for ½ hour.
Add sauce, cover and cook for 1 to 1 ½ hours.
For less fat, skin chicken and then you can add sauce right
away.
This recipe was Martha Gelowitz’s. Hilda made it for our Sunday supper the day
before Valentine’s day. And even though she forgot the lemon juice and the
paprika, we really enjoyed it very much and ate it to our heart’s content. Thank
you Martha and Hilda!
Spring Rolls
Sister Euphrasie Nguyen
500 grams Pork Shoulder (barbecued & sliced in long
strips)
25 large cooked shrimp or 40 medium cooked shrimp
halved
250 grams rice vermicelli (bring water to boil, place rice
vermicelli in the water and let stand for3 minutes.) Rinse
noodles in cold water to stop the cooking process and so
noodles do not stick together. Put in the microwave for
2 min. Buy the package with the word WAI made in
Thailand
25 rice papers (package with the photo of three girls)
Lettuce leaves (take the spine out of the leaf) Mint or cilantro leaves. Thin slices
(lengthwise) of English cucumber, grated carrots dip in vinegar and brown sugar.
Take a rice paper and pass it through warm water. Lay it on a dinner plate. At one
end of the paper pile couple pieces of lettuce, some mint or cilantro, English
cucumber slice, slice of pork, grated carrots; roll the rice paper over pile one turn,
then place 3 or 4 shrimp pieces, continue rolling the rice paper folding in the ends
as you go.
Sauce for dipping the rolls
Step 1: Mix the following
 6 tablespoons of fish sauce
 4 tablespoons of cool water (that has
been boiled)
 4 tablespoons of brown sugar
 4 tablespoons of lemon or lime juice
 1 clove minced garlic
 A little chilli sauce
Very good spring rolls &tasty sauce!
Step 2: Beat 4 tbsp. of peanut butter until soft and creamy, combine with mixture.
Sweet and Sour
Spare Ribs
Sister Germaine Zentner
2lbs. short spare ribs. Broil or pan brown
ribs to remove excess fat.
Sauce:
3 tbsp. brown sugar
1 tbsp. cornstarch
½ cup Ketchup
1 can (15 oz.) pineapple chunks
1 tbsp. soya sauce
½ teaspoon salt
¼ cup vinegar
Combine sauce ingredients and bring to a full boil in a
saucepan.
Place ribs in a casserole dish. Pour sauce over the browned ribs.
Bake 1 ½ hours in 350 degrees oven.
Very tasty and tangy with the pineapple chunks and soya sauce!
Vegetable Salad
Sister Hilda Lang
Marinade:
1/2 cup vinegar
1/3 cup sugar
1/4 cup salad oil
2 tbsp. curry powder
1 tsp. salt
¼ tsp. pepper
Mix and shake marinade ingredients.
Steam to a crisp: broccoli, turnips-rutabaga, cauliflower,
carrots, celery, green pepper.
Add chick peas and kidney beans to the vegetables and lightly
mix.
Hilda added onions, little tomatoes and sliced hard-boiled eggs. In doing so she
made a complete meal. It was a very nourishing and healthy meal! Thanks Hilda.
Yams Casserole
Sister Winifred Brown
2 large yams sliced and cooked with
½ tsp. salt, drained
Add: zest & juice of 2 oranges
½ cup brown sugar
1 tsp. cinnamon
3 tbsp. butter (optional)
Mash and serve hot. Serves 8.
Very Tasty Casserole!
Winifred got the idea from Bill Duignan.
Sweet Potato Casserole by Bill Duignan
6 sweet potatoes, cooked and sliced
½ cup brown sugar
5 tbsp. butter
2 oranges
½ cup orange juice
½ cup strained honey
½ cup fine bread crumbs
In greased casserole, arrange a layer of sliced sweet potatoes, sprinkle with
6 tbsp. brown sugar, dot with 4 tbsp. butter and cover with layer of thinly
sliced unpeeled oranges. Repeat layers. Over all, pour orange juice with
which honey has been mixed. Combine bread crumbs with remaining
2 tbsp. of brown sugar and 1tbsp. butter and sprinkle over top. Cover
casserole and bake in moderate oven (350F.) 30 to 40 minutes, removing
cover last 15 minutes.
Yuletide Cake
Sr. Melvina Hruska
Mix:
1 ½ cups whole brazil nuts
1 ½ cups whole pecans
1 cup chopped dates
½ cup whole red cherries
½ cup whole green cherries
1 candied pineapple ring
Sift and cover above mix with:
½-¾ cup sugar
¾ cup flour
¼ tsp. baking soda
Beat well: 3 eggs. Add 1 tsp. vanilla.
Pour over, mix and blend. Bake in loaf
pan 1 ½-2hrs.: 275 degrees if Pyrex, 300
if metal.
Mel says she got this delicious recipe from Sr. Alice Van many years ago. Thanks
Mel and Alice . This Christmas cake is to die for!!