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

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

GARLIC DIP AND MARINADE

by LIZ REHLINGER

1garlic head, peeled and mashed

3tablespoons olive oil

1teaspoon chives

1tablespoon Parmesan cheese or Romano cheese, grated

1tablespoon parsley

Salt and pepper to taste

Combine all ingredients. Serve with vegetables, fresh bread or use as a meat marinade.

SWISS SUMMER VEGGIES

by BARBARA SPENCER

2each small zucchini, yellow squash and eggplant, diced

1small onion, diced

1/4cup butter

Salt and pepper to taste

2eggs

1/2teaspoon chicken bouillon granules

1/2teaspoon Italian seasoning

1/4teaspoon mustard of choice

11/2cups shredded Swiss cheese, divided

In a saucepan, saute all vegetables and onion with butter until tender; set aside.

E-Z BEEFY CASSEROLE

by PEGGY BINASHESKY

11/2pounds ground round

1large sweet onion

1cup uncooked rice

4carrots, peeled and sliced

5potatoes

1small can peas, drained

Brown ground round in 3 tablespoons olive oil, salt and pepper to taste. Place meat in 8- to 10-inch casserole dish with lid. Peel, wash and slice onions over meat. Spread rice over onions. Cut carrots in half, place lengthwise over rice. Peel and slice potatoes and place over carrots; add water to almost cover meat and vegetables. Cover with lid and bake at 350 degrees for 1 hour or until potatoes test done with a fork. Add drained peas and heat another 5 to 7 minutes.

BUTTER SQUARES

by SUSAN SILVASHY

1/2pound butter

1cup sugar

3cups flour

1(12-ounce) can evaporated milk or 1 1/2 cups light cream

21/2teaspoons baking powder

3eggs, beaten

1can pie filling (any)

2/3cups finely chopped nuts

1/3cup sugar (for topping)

Cut butter into sugar, flour and baking powder, add canned milk or cream and beaten eggs, mix well. (Dough will be very soft.) Spread a little more than half the dough with a spoon into two 11- by 7-inch ungreased pans or one 10- by 15-inch pan. Spread on pie filling. Cover with rest of dough, smoothing with back of spoon. Cover with chopped nuts mixed with sugar. Bake at 350 degree for 25 to 35 minutes.

TO OBTAIN a copy

To get a copy of St. Michael Parish’s “Breaking Bread Together II,” stop by the parish office, 300 N. Broad St., Canfield, open Monday through Friday from 9 a.m. to 4 p.m. 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 at 330-533-6019.