“Cooking Ethnic- american style”


July 24, 2019 at 12:00a.m.

“Cooking Ethnic- american style”

HOLY APOSTLES PARISH St. Stephen of Hungary Altar and rosary society

SLOW COOKER PULLED PORK

by CAITLYN COMINSKY

4pounds pork loin

2tablespoons paprika

4tablespoons light brown sugar

1teaspoon pepper

1teaspoon cayenne pepper

1teaspoon garlic powder

1teaspoon onion powder

1teaspoon salt

1teaspoon cinnamon

1/2cup apple cider vinegar

3/4cup water

1cup ketchup

Mix dry spices and rub onto pork loin. Place vinegar, water and ketchup into bottom of slow cooker; mix. (If mixture too thick, add water.) Carefully add pork. Cover and cook on low for 8 hours. Remove pork and shred with 2 forks. Remove juice from slow cooker and save 1 cup. Add pork back into slow cooker and add favorite barbecue sauce, if desired. Add juice to thin sauce as desired.

CRUNCHY HASH BROWN CASSEROLE

by MARY FOOR

2(103/4-ounce) cans condensed, reduce-fat cream of chicken soup

3cups (12 ounces) shredded sharp cheddar cheese

1cup sour cream (or reduced-fat)

1(32-ounce) bag frozen diced hash brown potatoes

21/2cups Kellogg’s Corn Flakes cereal

In large bowl, combine soup, cheese and sour cream. Stir in potatoes. Spread in 13- by 9- by 2-inch baking dish coated with cooking spray. Bake, uncovered, at 350 degrees for 1 hour. Stir potato mixture. Sprinkle with cereal. Bake, uncovered, another 15 to 20 minutes, until potatoes are tender.

APPLE SHEET CAKE

by WILMA VUKOCICH

3cups flour

1tablespoon sugar

1teaspoon salt

11/2cups Crisco

1egg plus milk to make 1 cup, beat together

2/3cup corn flakes

Apple filling:

6-8apples, sliced

11/2cups sugar

1tablespoon flour

1teaspoon cinnamon

Butter

Mix flour, sugar, salt and Crisco together; add the egg mixture. Shape dough into 2 balls. Roll 1 ball on floured board and fit into bottom of a jelly-roll sheet pan. Spread corn flakes, then apple filling and dot with some butter. Roll out second ball; place on top of apples. Do not prick. Brush 1 egg mixed with 1 tablespoon of milk on top. Bake at 400 degrees for 40 minutes. Immediately top with 1 cup powdered sugar combined with 2 tablespoons lemon juice. Cut into squares.

ABOUT THE BOOK

The cookbook is a compilation of treasured recipes, passed from generation to generation, in the hope that they not disappear from our tables.

HOW TO ORDER

Call Ilona Kubic at 330-533-1003. Cost is $13 and shipping is $5.