Koinonia Cookbook
(Part of the upcoming Holy Innocents' Cookbook) These are some of the 80 or so we have received to date.
Here are some recipes that we used on the Koinonia weekend.
Patio Beans
4 slices bacon
1 medium onion, chopped
1 one-pound can baked beans in tomato sauce
1 one-pound can kidney beans, drained
1 one-pound can lima beans, drained
¼ pound sharp cheddar cheese, cubed
½ cup brown sugar
1/3 cup catsup
2 teaspoons Worcestershire sauce
Grated Parmesan cheese
Fry bacon until crisp. Sauté onion in bacon drippings. Combine in large casserole the beans, cubed cheese, brown sugar, and seasonings. Stir in the onion and bacon, which has been crumbled. Sprinkle with grated Parmesan cheese.
Bake at 350 degrees until heated thoroughly and bubbly.
Yields 6-8 servings.
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Best Grape Salad
2 lbs. green seedless grapes
2 lbs. red seedless grapes
8 ounces sour cream
8 ounces cream cheese, softened
½ cup granulated sugar
1 tsp. vanilla extract
Topping ingredients:
1 cup brown sugar, packed
1 cup crushed pecans
Wash and stem grapes. Set aside. Mix sour cream, cream cheese, white sugar and vanilla by hand until blended. Stir grapes into mixture and pour into large serving bowl. For topping: combine brown sugar and crushed pecans. Sprinkle over top of grapes to cover completely. Chill overnight.
Serves 15
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Oriental Slaw
Mix together - 1/2 cup sugar
Seasoning packet from Oriental Noodles (Ramen)
1/3 cup vinegar
1 cup oil
1 bag broccoli slaw
1 package Oriental flavor Ramen noodles
1 cup slivered almonds
1 cup sunflower seeds
1/2 cup green onions (optional)
Stir together, chill, enjoy!
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Easy Pasta E Fagioli Soup
(Makes 9 quarts) Cut in half for smaller family meals.
3 tsps. olive oil
2 pounds mild Italian sausage***
2 cups onions, chopped small
2 1/2 cups carrots, chopped small
2 1/2 cups celery, chopped small
2 - 28 oz. cans tomatoes, diced - do not drain
6 - 14 oz. cans beef broth
2 - 26.5 oz. cans plain spaghetti sauce
4 tsps. oregano
2 tsps. black pepper
2 tsps. Tabasco sauce
1 1/2 cups dry ditalini pasta
2 15.5 oz. cans dark red kidney beans, drained
2 15.5 oz. cans white cannelloni beans, drained
Crock Pot Version:
Remove sausage from casing and brown in olive oil, breaking up the sausage into small bit-size pieces as it browns. Drain off grease. Put browned sausage, onion, celery, carrots and tomatoes (with liquid) in crock pot. Add beef broth, spaghetti sauce, oregano, pepper and Tabasco. Cook on low for 4 hours. Add beans and pasta and cook for one hour on low. This soup can cook all day on low, just be sure not to add the beans and pasta until an hour or so before serving. Serve with grated Parmesan or Romano cheese on top.
Stove top version:
Remove sausage from casing and brown in olive oil, breaking up the sausage into small bit-size pieces and start to brown. Add onion, celery, carrots and tomatoes and simmer for 10 minutes. Add beef broth, spaghetti sauce, oregano, pepper and Tabasco. Simmer, with the lid on, until carrots and celery are tender, approximately one hour. At this point, you can leave the soup on very low all day long with the lid on. About 90 minutes before serving, add the beans and pasta. If the soup becomes too thick, add additional broth as needed. Serve with grated Parmesan or Romano cheese on top.
(There are options for the Italian sausage - you can use mild, medium or hot and you can use turkey sausage to cut a few calories.)
The above are all recipes that were used this past weekend at Holy Innocents. I am adding one more that is almost a "tradition" for any Holy Innocents cookbook and is in the old "Feed My Flock" H.I. cookbook way back a million years ago. It is from Mabel Claire Kiser (Kiser Hall)
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Feed My Flock
FROM THE HOLY INNOCENTS “FEED MY FLOCK” COOKBOOK PRODUCED BY THE E.C.W. AT HOLY INNOCENTS'(EPISCOPAL CHURCH WOMEN) SOMETIME IN THE 1960'S
SWEET GARLIC PICKLES
1 GALLON DILL PICKLES (NOT KOSHER DILL)
5 LBS. GRANULATED SUGAR
1 PACKAGE PICKLING SPICES
1 POD GARLIC (WHOLE THING)
1 ½ CUPS TARRAGON VINEGAR
WHOLE PEPPERCORNS
MUSTARD
CUT PICKLES IN ABOUT ¼ INCH SLICES, CHOP GARLIC. PLACE LAYER OF PICKLES IN CROCK, THEN LAYER OF SUGAR, THEN SOME GARLIC. WHEN HALF USED, PLACE SPICES TIED IN MUSLIN OR SOME SUCH BAG IN THE CENTER. REPEAT UNTIL ALL IS USED. POUR VINEGAR OVER ALL. COVER. TURN DAILY WITH WOODEN SPOON FOR 7 OR 8 DAYS. HALF FILL PINT JARS WITH PICKLES, THEN ADD A FEW MUSTARD SEEDS AND 3 OR 4 PEPPERCORNS. FILL JARS, THEN POUR IN AS MUCH OF THE LIQUID AS JARS WILL HOLD. YIELD 8+ PINTS. CHILL BEFORE SERVING. ALABAMA GAL BRAND PICKLES ARE THE BEST TO USE. THIS WAS A POPULAR ITEM AT HOLY INNOCENTS’ BAZAARS FOR MANY YEARS. MRS. LAWSON P. KISER (MABEL CLAIRE)
