date and nut bread

Several of the friars who enjoy cooking shared their favorite taste-tempting holiday recipes. Enjoy!

Photo headshop of Dan Anderson

Fr. Daniel Anderson, OFM

Corn Casserole

This makes a tasty side dish for your holiday ham.

Ingredients:
1 box Jiffy corn mix
1 cup sour cream
1 can corn
1 can cream corn
½ stick butter
1 egg

Bake at 350º degrees for one hour.

headshot of Br. Chris Cahill

Br. Christopher Cahill, OFM

Date and Nut Bread

The following date and nut recipe is my holiday favorite. I still have the copy made directly from my mother’s recipe box from over 40 years ago. The loaf stays fresh well, and actually tastes better if you let it sit a day or so rather than cutting into it right away. That makes it a very good bread for gifting. I always eat it topped with a lot of cream cheese.

Ingredients:
1 cup dates
1 teaspoon baking soda
1 cup boiling water
1 cup sugar
1 egg
2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup chopped walnuts

• Chop dates, sprinkle soda over dates and pour boiling water over the dates. Let cool. Mix in sugar and eggs.
• In a separate bowl, mix flour, baking powder and salt. Mix with wet ingredients and add nuts. Pour into a bread pan.
• Bake at 350º for 45 minutes to an hour. Makes one loaf.

Headshot of Eric Seguin

Br. Eric Seguin, OFM

Best French Meat Pie

Ingredients:

1 lb ground beef
8 ounces ground pork
1⁄2 cup onion, finely chopped
1⁄2 cup water
2 large potatoes, peeled, cut into quarters
1⁄2 teaspoon salt
1⁄4 teaspoon allspice
1⁄4 teaspoon ground cloves
1⁄8 teaspoon pepper
1 double crust pie crust

meat pie image• Combine beef, pork, onion and water in a medium saucepan and mix well.
• Cook, covered, over low heat until the ground beef and pork are cooked through, stirring occasionally.
• Boil the potatoes in water to cover in a small saucepan until tender. Drain.
• Add to the meat mixture.
• Add the salt, allspice, cloves and pepper and mix well; remove from heat.
• Mash the mixture with a potato masher.
• Roll the pastry into two 11-inch circles on a lightly floured surface.
• Fit 1 pastry into a 9-inch pie plate.
• Fill with the meat mixture.
• Cover with the remaining pastry, fluting the edge and cutting several vents.
• Bake at 450º for 20 minutes or the crust is golden brown.