Court St.Ann, Mother of Mary  #2419

Recipes

Enjoy the favorite recipes of members of our Court.




PIZZAGAINA/PIZZA RUSTICO (a classic Italian Easter quiche) courtesy of Court member, July 2018 Newsletter

Crust

C flour       1 stick butter (softened)      1 tsp baking powder 1/2 C warm water +/-

Filling

2 lbs Ricotta or farmer's cheese       2 lbs Mozzarella or basket cheese       1/4 C chopped parsley       3 T grated cheese

10 eggs       1 1/2 lbs pepperoni       1/2 lb Soppersatta       1 lb Prosiutto      3/4 lb Provolone

Make crust and press into or roll out to fit in large glass baking dish. Cut up pepperoni, soppersata, Prosiutto and provolone in small Pieces. In large bowl, mix cheeses and parsley. Slowly mix in eggs till blended. Stir in cold cuts. Pour entire mixture into crust and bake at 350 degrees for approx. 45 minutes or until brown and bubbly on edges. Makes a great Easter breakfast or appetizer.




GARLIC PARESAN CHICKEN BALLS (Courtesy of Gail Erickson, April 2018 Newsletter)

These make a great appetizer!

1 bag Tyson appiteasers popcorn chicken balls       1/2 cup butter, melted       1 tsp garlic powder

1/2 tsp. onion salt       1/4 tsp black pepper       1/2 cup grated parmesan /romano cheese blend

1/4 tbsp. parsley flakes       1/4 cup buttermilk

Cook chicken balls as directed on the package. Mix the remaining ingredients for the sauce. Toss hot chicken balls in sauce and serve. Keep on warming tray for serving.




SUMMER BERRY CHEESECAKE SALAD (courtesy of a Court Member, May 2018 Newsletter)

1 pound Strawberies, Hulled & cut into quarters       9 oz blueberries, washed &dried       9oz raspberries, rinsed & dried

1 (8 ounce) package cream cheese       1 (3.4 ounce) package instant cheesecake pudding, unprepared       1/2 cup Simply pure Vanilla Coffee Creamer

Mix the cream cheese, package of pudding, and the creamer.

Prepare berries and lay them on paper towels to dry while you prepare the cheesecake mixture. Combine berries in a large bowl. Gently fold in the cheesecake mixture until completely combined.





SMASHED RED POTATOES (courtesy of a Court Member, July 2018 Newsletter)

5 lbs. red potatoes boiled and cooled until you can work with them       1 small red onion peeled and diced       3/4 jar Hellman's mayonnaise

1 tsp celery salt       1/4 tsp black pepper       1/2 tsp mustard powder

Rub skin off potatoes so some remains and break up into small chunks by hand while potatoes are still warm but not too hot. Mix in red onion. Spoon mayo over and mix celery salt, black pepper and mustard powder into mayo. Gently stir into potatoes and onions. Chill and serve. Add a little mayo if too dry.



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