St. Philip Neri Archives: Heirloom Luncheon (2008)

Heirloom Luncheon

The Heirloom Luncheon, held in honor of All Souls' Day, celebrated the past of our families and of our parish as a whole. Every participant brought a dish to pass based upon a family recipe passed down through generations!

A full wrap-up, including recipes, a prayer card, and photos, is below.

Recipes

Download the recipes here as a PDF file.

Mom's Apple Pie – from Sue Papke
1 crust – Dust bottom with flour. Fill with as many sliced apples as you can (6-7 Jonathon). Cover with good coating of flour then ¾-1 cup sugar. Sprinkle with cinnamon and dot with margarine. Cover with another pie pan – bake 50 minutes, remove cover, and bake 10 minutes. There's a story here, but Mom would kill me. We served it in a bowl with milk.

Cannoli Cake – from Charlotte Fornowski
Cooking time: 45 mins-1 hour; Preheat oven to 350º
For cake:
¾ c. sifted flour ~ 6 egg yolks, beaten ~ 6 egg whites
1 c. sugar ~ 1 tsp. vanilla
For filling:
2 lbs. ricotta ~ 2 c. powdered sugar ~ 1 tsp. cinnamon
1 tsp. vanilla ~ ½ large Hershey's milk chocolate bar
Directions:
Add vanilla to beaten egg yolks and beat until thick and light. Beat egg whites until stiff but not dry. Fold in sugar (a small amount at a time). Add egg yolks (a little at a time), folding into mixture. Fold in flour, sifting a little at a time over the surface. Bake in a greased and floured Bundt-like gelatin mold pan in a moderate oven 350º for 45 minutes to 1 hour. Test by pressing finger on top of cake. If cake springs back, it is done. Cool slightly and remove from pan.
For the filling: Cream ricotta. Gradually add powdered sugar, cinnamon, and vanilla. Beat until smooth. If not sweet enough, add a little more powdered sugar. Fold in chocolate bar, cut into little pieces. Slice cake twice crosswise with knife to make three layers. Sprinkle powdered sugar on top and sides of cake and serve. Cut cake with serrated bread knife for best results.

Caesar Salad – from Charlotte Fornowski
4-5 bags Romaine hearts ~ 5-6 large hard-boiled eggs ~ 1-2c. shredded parmesan cheese
1 small lemon, squeezed ~ 1 bag Caesar croutons ~ 1 small bottle Cardini's Caesar salad dressing
Can add a little garlic pepper on top just before mixing. Add croutons and dressing just before serving. Serve at room temperature.

Dark Chocolate Cake – from Diane & Dave Taghon
The chocolate cake with [B.C. Fluffy] frosting was Roy's favorite since the first time he ate it as a child. Recently, the B.C. dry mix was not on any store shelves, so Roy spent a lot of time on the Internet locating it, and for Christmas this year, we received a carton of 12 B.C. Fluffy frosting mix!

Chinese Chicken Wings – from Bob & Rita Quinn
Brown 3 lbs. chicken wings in peanut oil. Combine ½ c. soy sauce, 1 Tbsp. sesame oil, 1 Tbsp. sugar, and 1 oz. white wine, beef broth, or sherry. Pour over chicken, cook 15 minutes, then add 1 Tbsp. sesame seeds and 2 cut-up lemons. Cook until tender.

Terri Morawski's Baked Egg Casserole – from Jerry & Debbie Morawski
5 slices of bread, buttered and cubed ~ 1 c. shredded cheddar cheese ~ 4 eggs, beaten
2 c. milk ~ 1 tsp. dry mustard ~ 1 tsp. salt ~ Dash of cayenne pepper
Butter a casserole dish. Layer bread and cheese in dish. Mix together all other ingredients and pour mixture over top. Let the casserole set in the refrigerator (overnight is best). Bake at 350º for 1 hour.

Baked Macaroni – from Carol Peterson
This recipe is from my mother, who was from Alabama. In the Deep South, macaroni & cheese is baked, not served creamy-style as is done in the North.
Preheat oven to 400º. Cook 1 c. macaroni and drain. Place layers of macaroni in a buttered baking dish. Sprinkle the layers with 1 c. grated cheese. Beat [the following] until blended: 1-2 eggs, ¾ c. milk, ¼ tsp. salt, 1/8 tsp. paprika, and a few grains of cayenne pepper. Pour this mixture over the macaroni. Sprinkle the top with buttered, crushed soda cracker crumbs (I use 12 crackers, crushed and mixed with 2 Tbsp. melted butter). Bake until browned, 20-25 min. Serves 4.

Barbara Ballmer's Blitz Kuchen – from Bob Ballmer
For cake: ½ c. butter ~ ½ c. sugar ~ 4 egg yolks ~ 5 Tbsp. milk ~ 1 c. flour
1 rounded tsp. baking powder ~ ¼ tsp. salt ~ 1 tsp. vanilla
Make as a cake and spread on bottom of 2 greased 8-in. cake pans. Beat 4 egg whites, then add 1 c. sugar. Spread atop batter. Bake at 350º for 10 minutes, then at 325º for 20 minutes.
For filling: ½ pint whipping cream ~ 4 Tbsp. powdered sugar ~ 120 mini marshmallows
12 cherries or strawberries, chopped ~ 1 c. pecans, chopped

Virginia Morawski's Holiday Sweet Bread – from Jerry & Debbie Morawski
4½ tsp. or 2 pkg. yeast ~ ½ c. warm milk (100-110º) ~ 2 sticks unsalted butter, melted & cooled
1 c. sugar ~ ½ tsp. salt ~ 6 eggs, beaten ~ 6 c. bread flour ~ ½ c. yellow raisins, soaked in water
Dissolve yeast in milk heated to about 100-110º. Melt butter, then add to sugar and mix. Add milk/yeast mixture. Add salt, eggs, and flour. Knead for about 4 minutes in mixer or for about 10 minutes by hand. Mix in drained raisins at the last minute. Place in a greased bowl. Cover with plastic wrap and let rise until doubled in bulk in a warm, draft-free place (e.g. oven). The first rise takes about 2+ hours (be patient). Punch down and knead 10-12 times. Return to bowl. Cover and let rise again until doubled (will take about 1-1½ hours). Punch down. Divide in half. Let rest 10 minutes (cover with towel). Roll into a rectangle. Roll up into a log. Pinch ends and fold under. Place in greased loaf pans and let rise about 1-1½ hours. Brush with beaten egg and bake 35 minutes (cover with foil tent the last 15 minutes) at 350º. Yields 2 loaves. Enjoy and think of Virginia!

English Muffin Things – from Jackie Bradford
1¼ c. mayo ~ ¼ tsp. garlic salt ~ 1 bunch g. onions
1½ c. shredded cheddar cheese ~ 2 pkg. corned beef (those thin sliced ones)
Mix together and spread on English muffins. Put under broiler.

Scones – from Susan Baatz
This recipe is from a childhood friend's mother. It was passed down from her mother, who came to America from Ireland in about 1900.
3 c. flour ~ 1½ tsp. baking powder ~ 1 tsp. baking soda ~ 1 tsp. salt
½ c. sugar ~ 2/3 c. butter ~ 1 egg, beaten ~ 1 c. buttermilk ~ 1 c. raisins or currants
Mix dry ingredients well in large bowl. Cut in butter (as you would for biscuits or pie crust). Quickly mix in beaten egg and buttermilk. Stir in raisins. Dough will be sticky. Roll or pat out on floured surface to about 1-1½ in. thick. Cut with biscuit cutter, or you can shape dough into 2 circles (about 8 in.) and cut into wedges. Transfer to lightly-greased baking sheet. Bake at 350º for 15-20 minutes or until light golden brown around edges.
I have adjusted this recipe for "Up North" and use dried cherries instead of raisins or currants. You may also use dried cranberries or blueberries and can also add chopped pecans. I lightly sprinkle the scones with sugar before baking. If desired, you can make "drop" scones instead of rolling and cutting.

Prayer Card

Additional copies of the prayer card are available here in digital form. Click at left for a full-size version.

"Lord God,
You are the glory of believers and the life of the just.
Your son redeemed us by dying and rising to life again.
Since our departed brothers and sisters believed in the resurrection, let them share the joys and blessings of the life to come.

"We ask this through our Lord, Jesus Christ, Your Son, who lives and reigns with You and the Holy Spirit, one God, forever and ever."

from the opening prayer of All Souls' Day Mass

Photos
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	Gathering before the luncheon.
	Fr. John Greene says grace before the meal.
	Enjoying the meal.
	Chatting during lunch.
	Wishing Bob Quinn a happy birthday!
	Cleaning up after the luncheon.
	A table in the church vestibule celebrates the lives of our deceased loved ones.