Cream Puffs

These cream puffs are so easy to make and can be dressed up so nicely. A great dessert to make if you're running low on time.

Puffs:
1 stick butter
1 cup flour
4 eggs

Filling:
1 small package instant vanilla (or chocolate) pudding
1 cup milk
1 large tub (9 oz.) Cool Whip

Preheat oven to 400 degrees. In saucepan, boil 1 cup water and butter. Add flour. Mix until it forms a ball. Remove from heat. In large bowl, beat eggs. Add flour mixture to the eggs and beat until smooth. Drop mixture by little teaspoons onto ungreased cookie sheet and bake 20-25 minutes or until golden brown on the outside. For filling, mix pudding with milk. Add Cool Whip and beat until thick. Cut off the tops of the cream puffs and fill with filling. Replace tops. Sift powdered sugar over the tops. Keep refrigerated.
Yield: 3 dozen

--Marliene
El Dorado, KS

Hamburger Corn Pone Pie

If you want to use your favorite chili recipe with the cornbread on top, that works just as well. Serve with a big green salad.

1 lb. ground beef
1/3 cup chopped onion
1 can diced tomatoes
1 can kidney beans
cornbread batter (already prepared but not baked)
3/4 tsp. salt
1 T chili sauce
1 T shortening
1 to 1 1/2 T chili powder
chopped green peppers

Brown meat, onions, and peppers. Add seasonings and tomatoes. Cover and simmer on low for about 15 minutes. Add beans. Pour mixture into greased casserole dish and top with cornbread batter, spreading with a wet fork. Bake at 425 degrees for 20 minutes.
Yield: 5 servings

--Marliene
El Dorado, KS

Light and Lean Chicken

This is a great recipe, and it's good for you! One serving has only 287 calories, 3 grams of fat, and it has 30 grams of protein! No one would ever know that this is a "good for you" meal! My husband even liked it!

4 boneless skinless chicken breast halves, sliced in strips
extra virgin olive oil
ground black pepper
2 cloves garlic, halved
1 cup low-sodium chicken broth
1/2 cup dry white wine
2 tsp cornstarch (or 2 T flour)
2/3 cup skim milk
1 tsp finely chopped fresh chives
2 cups hot cooked brown rice

Drizzle a little extra virgin olive oil in skillet; heat over medium heat until hot. Add chicken; sprinkle with pepper. Cook 20 minutes or until brown, turning occasionally. Reduce heat to low; add garlic. Cook 10 minutes more or until fork can be inserted into chicken with ease and juices run clear, not pink. Remove chicken; keep warm. Add broth and wine to garlic. Bring to a boil over high heat; boil 5 minutes. Reduce heat to low. Stir cornstarch into milk and slowly add mixture to skillet. Sprinkle with a little more pepper. Cook and stir 2 minutes or until thickened. Return chicken to skillet. Spoon sauce over chicken; sprinkle with chopped chives. Simmer 5 minutes or until thoroughly heated. Serve over hot rice. Serve with a big green salad.
Yield: 4 servings

--Delena
Kansas City, MO

Asian Noodle Salad

1 lb. boneless skinless chicken breasts, cut into chunks.

1/4 cup plus 1 T A1 Steakhouse Marinade Teriyaki, divided

3 cloves garlic, minced

8 oz. multi-grain spaghetti, uncooked

1/2 cup Kraft balsamic vinaigrette dressing

1 tsp. ground ginger

1 large red pepper, cut into match-like sticks

1 cup baby carrots, cut into match-like sticks

1/4 cup chopped fresh cilantro, divided

Place chicken in medium bowl. Add 1/4 cup of the marinade and the garlic; toss to coat. Cover and refrigerate at least 20 min. to marinate. Meanwhile, cook spaghetti in large saucepan as directed on package.

Mix dressing, remaining 1 T marinade and the ginger; set aside. Remove chicken from marinade mixture; discard marinade mixture. Stir-fry chicken,peppers and carrots in large nonstick skillet on medium heat 5 min. or until chicken in cooked through. Stir in dressing mixture.

Drain spaghetti; return to pan. Add chicken mixture and 3 T of the cilantro; mix lightly. Sprinkle with remaining 1 T cilantro.

Yield: 4 servings.

--Carol
Sardinia, OH

Green Bean Casserole

4 cans French style green beans (drained) or 36 oz. frozen (cooked and drained)
1 ½ cups milk
2 cans cream of mushroom soup
¼ tsp. pepper
2 small or 1 large can French fried onions

Combine beans, milk, soup, pepper and ¾ of canned onions.
Pour into greased 9 x 13" glass casserole dish. Bake uncovered
at 350 degrees for 30 minutes. Top with remaining onions & bake 5 minutes
more.

(Allow more cooking time if prepared ahead & put in fridge
before cooking)

--Earlene
Santa Ana, CA

Broccoli Rice Casserole

1 cup chopped celery
1 large chopped onion
1 stick of margarine
1 1/4 cups rice cooked to make 2 ½ cups
2 10oz. frozen chopped broccoli cooked & drained
1 16oz. jar of cheese wiz
1 can cream of chicken soup

Sautee onion & celery in margarine. Mix all other ingredients and
place in greased 9 x 13" glass casserole dish. Bake at 350 for 30
minutes uncovered.

(If you make ahead and put into fridge allow a little extra time [15 minutes more maybe] because it will be cold)

--Earlene
Santa Ana, CA

The "AWS-ome" Special

My brother-in-law, Andy, came up with this recipe. He declares that, "It's delicious! It's so good, I couldn't not take a picture of it." Due to the graphic content of his egg photo, I will direct you here.

1 can kidney beans, rinsed and drained
2 tbsp. salsa, (I like Mrs. Renfro's Chipotle Corn Salsa)
3 eggs, fried over easy

Microwave beans and salsa until warm. Fry eggs over easy. Serve over the bean/salsa mixture.

--Andy
Kingman, KS

Baked Meatballs

This recipe is easy, and it goes great with rice and a big green salad!

1 egg
1/4 cup milk
onion powder
1 cup Italian bread crumbs
1 tsp. salt
1/8 tsp. pepper
1 lb. ground beef
parmesan cheese, grated

Heat oven to 350 degrees. Beat egg and milk together. Stir in onion powder, bread crumbs, seasonings, and parmesan cheese. Add beef and mix well. Shape into balls, using 1/3 cup mixture for each ball. Place in shallow pan. Bake 30-40 minutes.
Yield: 7 meatballs

--Delena
Kansas City, MO

Ice Cream Cake Dessert

Beth sent us a great recipe for an Oreo ice cream cake. Here is another recipe! We've eaten this at our friends' house, and it's pretty good! Hmmm...I know a certain Polish professor who loves ice cream cakes...

2 cups chocolate chips
1 can (12 oz.) evaporated milk
1/2 tsp. salt
1 package (12 oz.) vanilla wafers, crushed
1/2 cup butter/margarine, melted
2 qts. vanilla ice cream, softened

Melt chips with milk and salt. Cook until thick (approximately 25 minutes). Remove from heat, set aside. Combine wafer crumbs and butter. Set aside 1 cup. Press remaining crumbs in a 9x13" pan that's been greased. Chill for 10-15 minutes. Pour chocolate over crumbs. Cover and freeze 20-25 minutes until firm. Spread ice cream over chocolate. Sprinkle with reserved crumbs. Freeze at least 2 hours before serving.

--Delena
Kansas City, MO

Triple (or Fourple!) Chocolate Cake

This cake is fantastic! I made it for my husband and dad for Father's Day, and both of them loved it! If you choose to pour the Chocolate Ganache over the top of it (which I highly recommend!) then I would call it Four-ple Chocolate Cake (a little Bill Cosby humor for ya!). When pouring the Chocolate Ganache over the cake, there will be plenty that runs off the cake. Catch it below on a plate, and dip a few strawberries in it to add as garnish to the cake! By far, one of my favorite desserts I've made so far! Picture above was provided by Beth from Kansas City, MO, when she made the cake!

Cake:
1 pkg. devil's food cake mix
1 pkg. semi-sweet chocolate chips
1 8 oz. container sour cream
4 large eggs
1/2 cup water
1/2 cup vegetable oil
1 pkg. (3.9 oz.) chocolate instant pudding mix

Chocolate Ganache:
3/4 cup heavy whipping cream
1 pkg. semi-sweet chocolate chips

Pre-heat oven to 350 degrees. Grease a 12 cup fluted tube pan; set aside. Combine all cake ingredients into bowl and stir with wire whisk until ingredients are blended. Pour batter into prepared pan. Bake 1 hour or until cake begins to pull away from sides of pan. Cool in pan on wire rack for 15 minutes. Remove cake from pan; cool completely.
Meanwhile, in a double boiler set over hot simmering water (not boiling, and the bowl shouldn't be touching the water), heat chocolate chips and whipping cream. Stir until completely melted. Pour over cake, making sure to put a plate underneath to catch the drippings. Wait until ganache has "set" to serve.

--Delena
Kansas City, MO

Oreo Ice Cream Cake

I made this for King Peter's Birthday. It was a hit! For less than $4, I created something as good as one of those you can buy for $40 or more.

I carton of cookies & cream ice cream*

1 package of Oreos*

Set out ice cream to soften.

Put about half of package of Oreos in a food processor until they are crumbs. Spread the crumbs into the bottom of a 1o inch spring form pan.

Cut ice cream into sections & put them all in a bowl. Stir until soft (but not melted).

Drop ice cream onto crumbs. Do not try to spread it at this point - it will move the crumbs around.

Once all the ice cream is in the pan, and the bottom is pretty much covered with drops of ice cream, press the ice cream into the bottom of the pan.

Level the top out by carefully smoothing it out.

Decorate the top with Oreos.

Freeze.

Reward yourself by eating the leftover Oreos.

*This could easily be changed by using different ice cream, & cookies for the crust - vanilla wafers, graham crackers, chocolate graham crackers, shortbread cookies, sugar cookies, etc.

--Beth
Kansas City, MO

Irish Beef Stew

By far the best stew I've ever eaten. Your house will smell wonderful, and your husbands will love it!

2 T oil
1 1/2 lb. trimmed boneless beef round steak, cut into 3/4 in. thick cubes (stew meat works great, too!)
2 T flour
1 can beef broth
1 can diced tomatoes, undrained
1 envelope Good Seasons Garlic and Herb salad dressing mix
3 medium carrots, cut into 1/2" pieces
3 medium potatoes, cut into 3/4" chunks
3 cups hot cooked egg noodles

Heat oil in 5 qt. saucepot on medium-high heat. Coat meat in flour. Stir in oil until browned. Stir in broth, tomatoes, and salad dressing mix. Bring to boil, stirring occasionally. Reduce heat to low. Cover and simmer for 30 minutes. Add potatoes and carrots; cover. Simmer additional 30 minutes. Remove lid; simmer 15 minutes or until meat is tender and sauce thickened. Serve over noodles.
Yield: 4 servings
--Delena
Kansas City, MO

Chicken Tortilla Soup

6 corn tortillas, divided
1 1/2 tsp. extra virgin olive oil, divided
1/2 lb. boneless, skinless chicken breasts, cut into bite-sized chunks
2 can (14 oz. each) chicken broth
1 cup taco sauce
1 can black beans
1 cup cheddar cheese
sour cream
tortilla chips

Preheat oven to 400 degrees. Cut 2 of the tortillas into strips; toss with 1/2 tsp. oil. Spread on baking sheet. Bake 10-12 minutes or until crisp, stirring occasionally. Meanwhile, finely chop remaining 4 tortillas. Heat remaining 1 tsp. oil in large saucepan on medium high heat. Add chicken, cook, and stir 5 minutes. Add chopped tortillas, broth, taco sauce, and beans. Bring to boil. Reduce heat to medium-low and simmer for 15 minutes. Top with cheese, sour cream, and serve with tortilla chips.
Yield: 4-6 servings
--Delena
Kansas City, MO

Blueberry Pie

(Purchased pie crust can be substituted, but it sure doesn’t taste the same!)

For Pie Crust:

2 2/3 cup flour
2 sticks butter (16 Tbsp.)
1 tsp. salt
1 tsp. sugar
about 4 tbsp. ice cold water (can be adjusted a tbsp. more or less)

Cut butter into cubes (about ½ inch). Place into freezer for about 10 minutes, until chilled. In a bowl, combine salt, flour, and sugar and mix. Add butter cubes slowly, working into the mixture with a fork. Add water slowly to help with process. Work through until dough sticks together when you pinch it. Shape into two round portions, and avoid much kneading. Wrap in saran wrap and refrigerate for at least an hour.

For Pie Filling:

5.5 cups FRESH blueberries
some lemon juice
1 cup sugar, plus a little extra
1/3-½ cup flour
1/8 tsp. salt
1 tsp. ground cinnamon
about 2 tbsp. butter or margarine
1 egg white from a large egg

Wash blueberries. Sprinkle lemon juice evenly over blueberries – just a touch, shouldn’t greatly influence flavor. Roll out one of the two portions of pie crust onto a flat, floured surface. When dough is rolled into a good-sized circle about 1/8 inch think, fit into a pie plate. Try to leave a small amount of excess around the pie plate’s edges. Combine 1 cup sugar, flour, and salt, and add this mixture to the berries. Stir well using a fork. Allow the tongs of the fork to puncture some of the berries slightly to allow juice to soak up dry ingredients. The degree to which you do this is at your disgression. Pour blueberry mixture into bottom half of pie crust. Roll out second half of pie crust on floured surface. Fit circle of pie crust dough onto the top of the pie, and pinch seams to create completed pie. Cut 4-8 one-inch slits in pie crust to allow venting. Brush top of crust with a LIGHT amount of egg white, not allowing it to gather. Sprinkle some extra sugar on the top of the pie. Bake at 400 degrees for about 35 minutes or until crust is lightly browned.

Yield: 8 servings

--Kristin
Wichita, KS

Chicken Nuggets

2 cups crushed sour cream and onion potato chips
1 egg
2 T milk
6 chicken breasts, cut into 1 1/2 in. cubes
1/3 cup butter

Preheat oven to 350 degrees. Spread the crushed chips in a shallow dish. Beat together the egg and milk in a shallow bowl. Dip the chicken cubes into the egg mixture and then dredge them in the chips. Place the chicken nuggets on a baking sheet and drizzle with melted butter. Bake for 15-18 minutes, or until golden brown.

Note: can be frozen after baking
--Delena
Kansas City, MO

Vegetarian Black Bean Casserole

1 can black beans
1 can no-fat vegetarian refried beans
1 can enchilada sauce
20 corn tortillas
shredded cheese
brown rice, cooked

Preheat oven to 350 degrees. Mix all beans and 1/2 enchilada sauce in bowl, mixing well. Add rice. Cut tortillas into pieces. In a casserole dish, layer tortillas, 1/2 bean mixture, tortillas, and bean mixture. Pour sauce on top, and cover with cheese. Bake 40-50 minutes or until cheese is bubbly.
--Delena
Kansas City, MO

Berry Good Cookies

Cream together in a large bowl:
1 cup softened butter
2 eggs
2 teaspoons of pure vanilla extract
2/3 cup packed brown sugar
2/3 cup white sugar

In another bowl, combine:
2 ¼ cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon salt

Slowly add dry ingredients to the
wet ingredients. Mix just until blended.

Fold in:
1 cup dried cranberries (or dried strawberries)
1 cup white chocolate chips
1 cup chopped walnuts

Drop by rounded teaspoonfuls unto greased baking sheets (I used parchment paper). Bake in a 350 degree oven for 8-10 minutes or until the edges start to turn golden. Cool on wire racks. Makes about 6 dozen.

Note – I think next time I will cut back slightly on the white chocolate chips & walnuts.
--Beth
Kansas City, MO

Mommia's Hashbrown Casserole

I took a basic recipe & put my twist on it. This could be a meatless main dish for Fridays, or side dish, or add Ham for an easy meal for other days of the week

1 can cream of mushroom soup (undiluted)
16 oz. sour cream or cottage cheese
3 cups shredded sharp cheddar cheese
3 eggs
1 medium onion, chopped
pinch of black pepper
Ham, chopped (leave out for meatless of course)
2 lbs hash browns, thawed
1/4 cup melted butter (reserve for later)

Mix the first 6-7 ingredients in bowl, then add the hashbrowns. Put into a greased 9x13 casserole dish & bake (375 degrees) for about 30 minutes. Drizzle 1/4 cup of melted butter on top, and bake for about 10 more minutes.

I added the eggs and an extra cup of cheese for more protein. I liked the result & think I will leave it that way, even when adding ham.
--Beth
Kansas City, MO

Ranch Chicken Salad

2 lb. cooked, cut up chicken (approx. 5 or 6 chicken breasts)
1 envelope dry ranch salad dressing mix
1 ½ c. mayonnaise
½ c. shredded carrots
½ c. shredded cheddar cheese
6 green onions, chopped (optional)

Mix together all ingredients and chill.
--Angie
Kearney, MO

Good and Easy Chicken

Once mixed together, this tastes sort of like an Asian dish. I cut the chicken up into pieces and served it over brown rice. Served mixed vegetables on the side. It was excellent!

8 chicken breast halves
1 jar (18 oz.) apricot preserves
1 bottle (8 oz.) Russian dressing
1 envelope dry onion soup mix

Place chicken in single layer in 9 x 13" baking dish. Combine preserves, dressing, and soup mix. Spread over chicken. Cover and marinate in refrigerator overnight. Bake, uncovered, at 350 degrees for an hour. Baste occasionally with sauce.
Yield: 6-8 servings

--Delena
Kansas City, MO

Blueberry Muffins

4 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup butter or margarine, softened
2 cups sugar
4 eggs
1 cup milk
2 tsp. vanilla extract
2 cups frozen blueberries, unthawed

In a large bowl, combine flour, baking powder, and salt. In a mixing bowl, cream butter and sugar. Add eggs, milk, and vanilla; mix well. Stir in dry ingredients just until moistened. Fold in blueberries. Fill greased or paper-lined muffin cups 2/3 full. Sprinkle some sugar over tops of muffins. Bake at 375 degrees for 20-25 minutes. Cool in pan for 10 minutes before moving to wire rack.
Yield: 12 muffins
--Delena
Kansas City, MO

Mexican Chicken Bake

2 lb. of cooked, cubed chicken (approx. 5 or 6 chicken breasts)
1 (24 oz.) jar of medium salsa
2 (10 ½ oz.) cans of cream of chicken soup
Approx. 1/3 c. chicken broth (from cooking the chicken)
1 (13oz.) bag of tortilla chips (like Tostitos)
12 oz. shredded cheddar cheese

In a bowl, mix together chicken, salsa, soup, and chicken broth. In greased 13 x 9 inch baking pan, layer 1/2 of chips (slightly crushed), chicken mixture, and cheese. Repeat layers. Bake at 350 degrees for 30 minutes or until the cheese starts to turn golden brown.
--Angie
Kearney, MO

Tomato and Basil Pizza

1 tube (8 oz.) refrigerated crescent rolls
½ tsp. garlic powder
1 T olive oil
½ cup chopped fresh basil (I just used some dried basil)
10 oz. sliced provolone cheese
4 medium tomatoes, seeded and thinly sliced
¼ cup grated Parmesan cheese
¼ tsp. pepper

Unroll crescent dough into one long rectangle. Press into an ungreased 13x9 in. baking pan; seal seams and perforations. Bake at 375 deg. for 14-16 minutes or until golden brown. If using fresh basil, cook in olive oil for 2 minutes until heated through. Otherwise, I just sprinkled the olive oil and dried basil directly on the pizza. Arrange half of the provolone cheese over the crust. Layer with half of the tomatoes, olive oil/basil (fresh or dried), garlic powder, Parmesan cheese, and pepper. Repeat layers. Bake for 15 minutes or until cheese is melted.
--Angie
Kearney, MO

Baked Potato Soup

4 large potatoes, baked
1/2 cup butter
2/3 cup flour
6 cups milk
salt and pepper to taste
chives, chopped
1 cup sour cream
1 16 oz. package bacon, cooked crispy and crumbly
5 oz. grated cheddar cheese

Cut potatoes in half; scoop out and set aside. Chop half of skins and either discard the rest of them or save for another meal. Melt butter in saucepan; slowly blend in flour with wire whisk until thoroughly blended. Gradually add milk to butter/flour mixture, whisking constantly. When milk mixture is thickened and bubbly, add potato, chives, and skins. While whisking, add sour cream and bacon. Heat mixture thoroughly and remove from heat. Add cheese a little at a time, whisking until melted. If necessary, thin soup with a little milk.
Yield: 4 servings
--Delena
Kansas City, MO

Chicken Jambalaya

6 boneless, skinless chicken breasts, cut into 1-in. cubes
1 lb. kielbasa, sliced
1 can diced tomatoes, undrained
1/2 bell pepper, chopped
1/2 cup chicken broth
1 tsp. oregano
1 tsp. cajun seasoning (creole seasoning works well, too)
1/4 tsp. cayenne pepper
1 onion, chopped
1 stalk celery, chopped

Place everything in crock pot and turn on low for 7 hours. Serve over brown rice.
Yield: 4 servings
--Delena
Kansas City, MO

Helpful Hints!

Equivalent Volume Measures:

• 3 tsp=1 T
• 2 T=1 fluid ounce
• 2 T=1/8 cup
• 4 T=1/4 cup
• 8 T=1/2 cup
• 12 T=3/4 cup
• 16 T=1 cup
• 2 cups= 1 pint
• 2 pints=1 quart
• 4 cups=1 quart
• 4 quarts=1 gallon

Adjusting Measurements:
When adjusting measurements in a recipe, use this formula:

• Needed Yield/Recipe Yield= Factor (# used to multiply amount in ingredients)
• For example, If the recipe is for 10 servings, and 30 are needed: 30/10=3, so multiply the amount of each ingredient by 3.
• If the recipe is for 50 servings, and 25 are needed: 25/50= 1/2 or .5, so multiply the amount of each ingredient by .5.

When Baking:
Most baking recipes, especially for cakes, have been perfected for the exact sizes and serving portions mentioned. Never attempt to increase or decrease them. You are almost guaranteed to fail in such an effort. If you need more, cook multiple batches as directed instead of trying to double or triple what is in the recipe. If you need to reduce the recipe, go to a bakery.

Substitutions:
buttermilk: 1 cup of milk and 1 T vinegar
cornstarch: 2 T flour


Dictionary, please?

• Oleo = Margarine

About the St. Lawrence League...

St. Lawrence was a Roman deacon under Pope Sixtus II. Four days after this pope was put to death, St. Lawrence and four other clerics became martyrs under the Emperor Valerian. The emperor demanded that St. Lawrence bring all the treasures of the Church and turn them over to him. St. Lawrence replied that the Church, indeed, was rich. He requested time to gather the riches and valuables of the Church, and it was granted to him. The next couple of days, St. Lawrence gathered up a great number of blind, lame, leprous, orphaned, and widowed people. When the prefect arrived, St. Lawrence simply said, "These are the treasures of the Church." St. Lawrence was sentenced to death, and as we have heard throughout the years, his body was placed on a hot gridiron over coals. After suffering for quite some time, he cheerfully declared, "Turn me over. I am done on this side!" For this reason, he is considered the patron saint of cooks. His feast day is celebrated on August 10th.
May we all have the courage under fire as St. Lawrence did.

The St. Lawrence League was started to share recipes, to encourage others in their faith, and to facilitate a few friendships along the way. Any and all who are interested may share recipes. Please don't hesitate to leave a comment letting others know how much you enjoyed their recipe!

St. Lawrence, pray for us.