St. Michael Parish’s “BREaking Bread Together II”

April 23, 2019 at 12:00a.m.

FRENCH TOAST CASSEROLE

by MARY JO LEWIS

1loaf French bread

18-ounce package cream cheese

1/2cup ricotta cheese

1/4cup sugar

1tablespoon lemon juice

Blueberries or other fruit

10eggs, beaten

1cup heavy cream

1teaspoon nutmeg

Pinch of salt

Cut French bread into 1-inch slices and quarter each slice. Arrange half of the bread in a buttered 9- by 13-inch baking dish to cover bottom. Blend together cream cheese, ricotta, sugar and lemon juice. Spread over layer of bread. Scatter fruit over cream cheese mixture. Place remaining half of bread over fruit. Whip eggs, cream, nutmeg and salt. Pour over bread. Cover with foil and chill overnight. Bake casserole, covered with foil at 350 degrees for 30 minutes. French toast will be puffed and browned. Serve hot, plain or with syrup.

BAKED POTATO SOUP

by TERRI STUPKA

4large baking potatoes

2/3cup butter or margarine

2/3cup flour

6cups milk

3/4teaspoon salt

1/2teaspoon pepper

12slices bacon, cooked and crumbled

4green onions, chopped and divided

11/2cups shredded cheddar cheese

18-ounce carton sour cream

Wash potatoes, prick and bake at 400 degree for 1 hour; cool. Cut potatoes lengthwise scoop out pulp. Discard shells. Melt butter in heavy saucepan add flour, stir until smooth. Cook 1 minute; gradually add milk and cook over medium heat, stirring until thick and bubbly. Stir in potato, salt, pepper, 1/2 cup bacon, 2 tablespoons green onion and 1 cup cheese. Cook until heated. Do not boil. Stir in sour cream, cook until heated. Serve with bacon, green onion and cheese toppings.

BLUEBERRY CAKE

by THERESA MASZCZAK

3cups flour

11/2cups sugar

4teaspoons baking powder

1/2teaspoon salt

11/3cups milk

1/2cup shortening

2eggs

2teaspoons vanilla

1teaspoon nutmeg

1teaspoon lemon peel

2cups fresh or frozen blueberries

Combine flour, sugar, baking powder and salt. Mix milk with shortening and add to flour mixture. Beat 3 minutes with electric mixer; add eggs, vanilla, nutmeg and lemon peel. Blend for 2 minutes. Pour into greased and floured 9- by 13-inch pan. Cover with blueberries and sprinkle with 1/4 cup sugar. Bake in preheated oven at 350 degrees for 45 to 50 minutes. Cool and sprinkle with powdered sugar.

TO OBTAIN a copy

To get a copy of St. Michael Parish’s “Baking Bread Together II,” stop by the parish office, 300 N. Broad St., Canfield, which is open from 9 a.m. to 4 p.m. Monday through Friday. The cost is $10, but to have a copy mailed to you, include an additional $5 for shipping and handling. For information contact Lynda Fuller, chairman of the cookbook committee, by calling 330-533-6019.