St. Mary's Favorite Recipes
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Deb’s Chocolate Eclair
1 Large box of instant vanilla pudding
2 Cups of milk
12 oz. container Cool Whip
1 Container of chocolate frosting
Graham crackers
1. Mix
pudding and 2 cups of milk together, blend in Cool Whip
2. Place a
layer of graham crackers in bottom
of 9 x 12 inch pan to make crust
3. Pour 1/2
of pudding/Cool Whip mixture over graham crackers
4. Place
another layer of graham crackers
5. Pour
remaining pudding /Cool Whip mixture over graham crackers
6. Place another layer of graham crackers
7. Spread frosting over final layer of graham crackers
8. Refrigerate 12 hours
(I have been known to refrigerate for a shorter time, but
the longer the better)
Sugar Cream Pie
4 tablespoons cornstarch
1 cup sugar
1 stick butter
2 ½ cups half and half
1 teaspoon vanilla
Melt butter then mix in sugar and cornstarch. Blend in half and half. Cook slowly until thickened. Pour into baked pie crust. Sprinkle with nutmeg.
IONE'S SCONES
1/3 cup granulated sugar
2 cups all-purpose flour
1 tablespoon baking powder
¼ teaspoon salt
½ pint whipping cream
½ cup dried fruit (currents, cranberries, blueberries)
Mix together the flour, sugar, baking powder and salt. Add the dried fruit. Stir in the whipping cream and mix by hand until crumbly. Gently knead the dough until it forms a ball. On a floured surface, pat the dough into a 1-inch thick round. Cut into 8 wedges. Separate and place on an ungreased cookie sheet. Brush the scones with a little cream and sprinkle lightly with sugar. Bake at 375 degrees for 15-18 minutes or until golden brown.
NOODLE KUGEL
Kugel
8 ounces medium egg noodles, uncooked
2 tablespoons butter or margarine
1 package (8 ounces) cream cheese, softened
1/3 cup honey
3 eggs
1 cup raisins
1 cup large curd cottage cheese
¾ cup sour cream
1 ½ teaspoons ground cinnamon
1 teaspoon vanilla
Topping
1 tablespoon butter or margarine, melted
½ teaspoons ground cinnamon
1 cup corn flakes
Preheat oven to 350°. For kugel, cook noodles according to package directions; drain. Immediately return noodles to pan. Add butter and toss until butter is melted; set aside. In large bowl, whisk cream cheese until smooth and creamy. Blend in honey. Whisk in eggs, raisins, cottage cheese, sour cream, cinnamon and vanilla. Pour cheese mixture over noodles; mix well. Spoon into greased 11x7-inch baking dish. For topping, combine butter and cinnamon in small bowl. Stir in corn flakes. Spoon topping evenly over noodle mixture. Bake 40-45 minutes or until knife inserted near center comes out clean. Remove from oven; cool on wire rack 30 minutes. Serve warm or at room temperature.
Yield: 10-12 servings
CHICKEN ENCHILADAS
1 C chicken broth (from canned chicken)
1/4 tsp salt
2 lg. cans chicken
1/8 tsp pepper
1 can cream of chicken soup
1 tsp coriander
2 jalapenos chopped
2 T onion flakes
1 C shredded Mexican blend cheese
1 C low fat sour cream
10 soft shell flour tortillas (small)
Combine all ingredients to make the sauce except chicken. In separate bowl, add 1 cup of sauce to chicken. Fill tortillas with about 1/4 C of chicken mixture and roll up. Place in 10x13 pan. Pour remaining sauce on top. Can be topped with additional Mexican blend or parmesan cheese. Bake 375 for 30 min. Easily doubled
DEB'S WATERGATE SALAD
1 small box Pistachio
instant pudding
1 8 or 12 oz container of whipped cream
1 20 oz can crushed pineapple
1 cup (or so) of miniature marshmallows
Drain pineapple. Mix all ingredients together. Spread into square or rectangular
plastic container. Chill at least one hour before serving. Easily doubled.
Peggy's Baked Potato Salad
10-12 potatoes, boiled, peeled and sliced
or
5 16 oz cans of slied potatoes
1 lb Velveeta cheese, diced
3/4 cup mayonnaise
1 medium onion (optional)
½ lb bacon, fried and crumbled, or
1 can bacon bits
Sliced olives (optional)
Mix potatoes, cheese, onion and mayonnaise in 9x13 baking dish. Top with bacon and bake 45 minutes at 325 degrees. Remove, add olives and return to oven for a few minutes. Serves 12-16.
