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