137th Year of Service to the Cleveland Diocese
VIBRANT PARISH LIFE: Newly-formed, merged parishes listing

Recipes

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Rhubarb Cake
1-1/2 cups brown sugar
1/2 cup shortening
2 eggs
1 cup buttermilk
2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon vanilla
2 cups sliced rhubarb
For topping:
1/2 cup sugar
1 teaspoon cinnamon
Grease the bottom of a 9”x 13” baking pan. Layer the 2 cups of rhubarb at the bottom. In a large bowl, cream the brown sugar and shortening. Add the eggs and buttermilk. In a separate bowl, sift together the dry ingredients. Mix dry ingredients into wet, add vanilla, and mix. Pour batter over rhubarb. Top with mixed topping ingredients. Bake at 350 degrees for 35 to 40 minutes, until toothpick comes out clean.

Salad Dressing
3/4 cup oil
1/4 cup vinegar
1 teaspoon salt
1 teaspoon dried parsley
1 teaspoon dry mustard
1 teaspoon dill
1 teaspoon celery seed
Dash pepper
1 clove crushed garlic
Place dry ingredients in jar. Add oil, vinegar and crushed garlic. Shake well.

Pat’s Farmers’ Cheese Balls
2 packages (7-8 ounces each) farmers’ cheese - do not substitute dry cottage cheese
1 egg
1/4 cup Miracle Whip
2 green onions or ¼ cup chives, snipped finely
Dash pepper
Fine bread crumbs
Mix first five ingredients together and form into one-inch balls.  Roll in bread crumbs. Place about two inches apart on a greased cookie sheet. Place a dab of butter on top of each ball. Broil until lightly browned, carefully watching to avoid burning. Balls will flatten when cooking. Serve with buttered noodles and a green vegetable.

Fake Steak
3 pounds ground beef
1/2 cup lemon juice
3 crushed garlic cloves
1/4 teaspoon salt
1/4 teaspoon pepper
Shape like steaks and broil. It’s amazing what the garlic and lemon juice does!
Serving suggestion: Very good with scoops of mashed potatoes, topped with a large slice of broiled onion.
To broil onion: place a dab of butter on each slice, place under broiler and watch carefully. Broil the onions before the meat!

Tuna Chow Mein Salad
1 large can plus 1 small can tuna
1 cup finely diced tender stalks celery, with leaves
1 cup green onions, thinly sliced
1 cup grated carrots (preferably grated by hand)
1/4 cup Miracle Whip, more if desired
1 cup chow mein noodles
Mix tuna and vegetables. Mix in Miracle Whip just before serving. Lastly, add chow mein noodles and mix gently.
Serving suggestion: Good with corn on the cob, baked potato and/or rolls or cheese slices.

Saturday Chicken
Any 6 good-sized pieces of chicken
1 can lower sodium cream of chicken soup
1 cup cream (important for taste, don’t cheat and use milk!)
Paprika and chopped parsley
Season chicken with salt or garlic salt if desired. Thoroughly season with paprika. Place in one layer in shallow baking pan. Dilute the soup with the cream and pour it over the chicken. Top all with a pretty layer of chopped parsley. Bake, uncovered, at 350 degrees for one and a half hours.
Note: This recipe was adapted from the “I Hate to Cook Book” by Peg Bracken. The sisters prefer to make it with all thighs, as they are more uniform in size.
Serving suggestion: Serve with the Cranberry Ice.

Cranberry Ice
1 can jellied cranberry sauce
7-8 ounces of carbonated beverage such as 50-50, lemon-lime soda or ginger ale
Mix together and pour into a shallow pan. Freeze. Remove from freezer and whip until light and fluffy. Scoop into individual goblets and return to freezer. Keep frozen until ready to serve.