Our Parish Summer Office Hours are

Monday thru Thursday from 9am to 3pm and 

Fridays from 9am to 12 Noon


By: Florence Ryder

3 lbs. Chuck roast Salt & pepper
4 tbsp. Olive oil garlic powder
Onion powder Onions
Potatoes Carrots
2 cups Beef broth 2 tbsp. flour

Season Chuck roast with salt, pepper, onion and garlic powder.  Add 4 tbsp. olive oil to dutch oven, brown chuck roast in olive oil on both sides.  Add 2 cups beef broth.  Cover.  Bake @400 degrees
2 ½ hours.  Add potatoes, onions and carrots, cover and bake another 25 minutes.  Remove beef and vegetables onto a serving platter.  Add 2 tbsp. flour to broth, wisk together and bring to a boil for 2 minutes till thickened pour over chuck roast with vegetables.

Crock Pot
2 1/2 -3 lbs. of round ground chuck
Add:    1 Cup of Carrots
            1 Cup of Celery
            1 Cup of tomatoes
            1 Cup of potatoes
Seasoning – Pot Roast in package
Cook for 8 hrs.
Grace says this is easy and delicious!!!

By:  Peg Gordon

In a large skillet cook ¼ lb. diced bacon until crispy, remove bacon with a slotted spoon add 2 tbsp. butter, 10 cups of quartered and sliced cabbage and 1 large diced onion to pan.  Cook 7 minutes stir in bacon, 1 tbsp caraway seeds, 1 ½ tsp. salt, 1 ½ tsp. pepper.  Add 12 oz cooked egg noodles to pan and combine.  Serves 6.

By: Valerie Bello

1.5 lbs. of ground beef
1 cup dry oatmeal (quick oats)
½ cup onion (chopped small)
1/3 cup ketchup
1 egg (slightly beaten)
¼ tsp garlic powder
Salt & Pepper to taste
Additional 2-3 tbsp. of ketchup for top

Preheat oven to 350 degrees

Mix ingredients well.  Press into loaf pan.  Lightly spread additional ketchup on top of meatloaf/
with back of a spoon to cover (gives a nice finish)

Bake 55-60 minutes
Let stand 5-7 minutes before cutting (or it may fall apart)
Serves 6
Valerie said that “once you serve this meatloaf they won’t roll their eyes at the word meatloaf again”

By: Evelyn DiGeronimo

1lb. sweet Italian sausage links ½ tsp salt
2 zucchini and/or yellow squash
quartered lengthwise, sliced
¼ tsp pepper
2 cans (14 ½ oz each) diced tomatoes in juice
1 small eggplant, cut into 1” pieces 2 cans (14 ½ oz each) chicken broth
1 onion chopped 1 tbsp chopped fresh parsley
1 red pepper, cut into 1” pieces (1 cup) 1 tsp dried basil

Heat pot over med. high heat, add sausage, cook, turning occasionally, until browned and almost cooked through (8-10 min). Remove from pot, cool slightly.
To fat in pot add zucchini, eggplant, onion, red pepper, basil, salt & pepper; cook, stirring occasionally, until just starting to soften (4-5 min)
Cut sausage diagonally into ½” thick slices
Add to pot, tomatoes with juices, chicken broth and sausage bring to a boil then reduce heat to medium-low, simmer until sausage is no longer pink in centers and vegetables are tender (20-25 min) stir in parsley and ready to serve.  Enjoy!

By: Rose Pasquale

2 or 3 large grated Potatoes not cooked
1 Med. Onion grated
2 large tbsp. flour
2 eggs beaten
Salt & pepper

Mix all together- drop in oil tablespoon size, when brown on both sides take out.  Enjoy!

By:  Agnes Johnson

1 bag of Success Rice or 1 cup uncooked Rice
3 cups Milk
4 eggs
¾ cup sugar
Sprinkle nutmeg

Mix together the first 5 ingredients.  Pour into bowl and sprinkle with nutmeg.
Bake at 350 degrees for 50 to 60 minutes.

2 lbs. jumbo or large shrimp
1 lb. sea scallops
1 lb. medium size mushrooms
Margarine or Butter
2 tbsp dry sherry
2 tbsp all-purpose flour
1/8 tsp pepper
1 envelope chicken flavor bouillon
1 8-ounce container sour cream
2 tsp chopped parsley for garnish

About 50 minutes before serving

Shell and devein shrimp; rinse with running cold water.  Rinse scallops to remove sand from crevices.
Pat shrimp and scallops dry with paper towels. 
Slice mushrooms
In nonstick 12 inch skillet over medium high heat, 2 tbsp of margarine or butter (1/4 stick)- cook shrimp, stirring frequently, until shrimp turn opaque throughout, about 5 minutes.  With slotted spoon, remove
shrimp to bowl.
In drippings in skillet, cook scallops, stirring frequently, until scallops turn opaque throughout, about 5 minutes.  With slotted spoon remove scallops to bowl with shrimp. 
In same skillet add 1 tbsp of margarine or butter, mushrooms and sherry, stirring frequently until mushrooms are tender. 
In cup – stir flour, pepper, bouillon and 1 cup water until blended; stir into mushroom mixture, stirring constantly until sauce boils and thickens slightly.  Reduce heat to low; stir in sour cream until blended.  Return shrimp and scallops to skillet and cook over low heat, stirring constantly, until shrimp and scallops are hot (do not boil).  Pour mixture into serving bowl; garnish with chopped parsley.
Makes 10 Main-dish servings.

By: Kathleen Kelly

½ cup parmesan cheese
1 cup Greek yogurt-plain
1 tsp garlic powder
1 ½ tsp seasoning salt
½ tsp pepper

Spread mixture over chicken breasts, bake at 375 degrees for 45 minutes

By: Diane Dino

1 head cauliflower
2 eggs
¾ cup shredded cheddar
½ c. green onions
½ tsp. cayenne pepper

Cook cauliflower, mash and set aside until cool, then add all ingredients.  
Form into pancake and fry until golden brown.