Wednesday, August 14, 2019
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.