Tuesday, April 23, 2019
St. Michael Parish’s “BREaking Bread Together II”
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.