Our Parish Summer Office Hours are

Monday thru Thursday from 9am to 3pm and 

Fridays from 9am to 12 Noon


From: Joanne Novellino

1 Large Onion, chopped
1-2 Cloves garlic, minced
2 tbs. Butter
2 tbs. Olive Oil
1 16-oz Bag of Shredded Coleslaw mix (cabbage and carrots)
1 46oz can tomato juice
1 15 oz can low sodium chicken broth
Pepper to taste
Saute onion and garlic in butter and oil.  Stir often and cook until golden but not brown.  Add cabbage, tomato juice, low sodium chicken broth and pepper.
Simmer about 1 ½ hours until tender.  Add water or more broth if it too thick.
Makes:  2-3 quarts
Freezes well

By: Barbara Brinks

Serves 10-12

2- 3 oz pkg strawberry jello
2- 3 oz pkg raspberry jello
2- pkg frozen sliced strawberries, partially thawed
1-can crushed pineapple, drained (put in refrigerator to cool)
2-3 large bananas, sliced
Chopped nuts – optional

Filing: (place in bowl and leave out to soften)
1-8oz package cream cheese
½ to ¾ container sour cream

Boil just under 4 cups water. Place in bowl, add jello and stir until dissolved.  Add frozen strawberries, stir until thawed.  Add pineapple and bananas and opt. nuts. 
Pour half of mixture in serving dish.  Place the half mixture in refrigerator (can also go in freezer) to set.  Place the remaining half of mixture in refrigerator.  Mix cream cheese and sour cream until smooth.  Spread over set jello…..Loosen remaining jello and spread over op of filling.  Place in refrigerator till nice and firm. 
Barbara has been making this for 40 years. It can be used as a salad or desert.  Enjoy!

By: Mary Alice Laird

1 ½ cup grated or ground cucumber, pared
1 qt. buttermilk
1 tbsp chopped green onion
1 tp sale
¼ cup finely snipped parsley
Dash of pepper

Combine all ingredients.  Mix Well.  Cover and chill thoroughly (about 4 hours),
Mix again just before serving in chilled cups.  Garnish with slices of cucumber and parsley sprigs. 
Makes 8 to 10 Servings

By: Angie Fratianni

Make dressing day before and store in glass jar in refrigerator to marry flavors.
Shake well before using.

½ cup canola real mayo
1 tsp sodium reduced soy sauce
1 tsp apple cider vinegar
2 tsps sugar
½ tsp grated fresh or ¼ tsp jar – ginger

1 (16oz) bag coleslaw mix
2 green onions (scallions)
1 granny smith apple – julienne 1/8 x 1/8 x 3 inch long

In a large bowl combine coleslaw mix, granny smith apple, stir in dressing
Chill if desired – Serves 8
If using 2-16 oz coleslaw mix double ingredients