The Catholic Cookbook

The Catholic Cookbook
A Collection of Recipes
From our Family to Yours
Wyatt North Publishing
Wyatt North Publishing, LLC 2012

A Boutique Publishing Company
Publishing by Wyatt North Publishing, LLC.
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reproduce this book or portions thereof in any form whatsoever. For more information
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All rights reserved.
ISBN: 978-1-62278-117-1
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Introduction
This book comes complete with a Touch-or-Click Table of Contents, divided by each
section. This edition has a linked Table of Contents and has been wonderfully formatted
(searchable and interlinked) to work on your eBook reader.
The idea for this book came to me on a Sunday evening. My wife and I have spent our
Sundays the same way for as long as I can remember.
We wake up, get dressed (and do all the stuff that goes along with mornings), and then head
to church. We used to stay at church for most of the day. Just listening and praying. For my
wife and me, Sunday church is the time to forget about all the worries with money and
work and all the other things that cause stress.
Sometimes we get to church at eight and stay until close to four. Since our daughter was
born, we stay for just about as long as she can take it. To be honest, she mostly sleeps
through it, but it is an important time that our little family shares together.
After church we head home, maybe watch a little television, and start cooking Sunday
dinner. These dinners are so important to me. Growing up in a little rural part of the
States, Sunday dinner was about the most exciting part of the week. Some of my best
memories are of my family sitting around the dinner table enjoying a hot home cooked
meal.
So, we got our friends and colleagues together and made this book. We rounded up the best
family recipes we had and provided a little background about what makes each one
special.
Each recipe is tried and true. None of that 1,000+ recipe in one book stuff, this is the
best of the best.
From our family to yours, we hope you enjoy.

Touch-or-Click Table of Contents

Introduction
BREAKFAST
Cinnamon Buns
Homemade Pop-Tarts
Cranberry Orange Scones
Crispy Waffles with Sauted Apples
Biscuits and Sausage Gravy
APPETIZERS
Rosemary and Thyme Glazed Pecans
Herbed Cheese Straws
Spinach and Artichoke Dip with Baked Pita Chips
Bite-Sized Everything Potatoes
Mac and Cheese Cups
SALADS & SIDES
Dijon Brussels Sprouts
Mediterranean Quinoa Salad
Smoked Vegetable and Potato Gratin
Sweet and Southern Cornbread Salad
ENTREES
Linguini with Pea Pesto
Chicken Cacciatore Over Creamy Polenta
The Best Tomato Soup and Grilled Cheese
Simple Pot Roast
DESSERTS
Strawberry Cake with Butter Cream Icing
Grandmas Apple Pie
Lemon Bars
BREAKFAST
Its the most important meal of the day, and our families make it count. Breakfast cereal and
scrambled eggs take a backseat to these delicious options.
Morning Prayer
O God, come to my aid.

O Lord, make haste to help me.
Glory be to the Father
and to the Son
and to the Holy Spirit,
as it was in the beginning,
is now, and ever shall be,
world without end.
Amen.
Cinnamon Buns
These are one of our most favorite breakfast memories as a child. My mom used to make
them for all of our special occasions birthdays, first days of school and always on
Christmas morning. We used to wait eagerly at the breakfast table for her to finish icing
them. They are best with a glass of fresh squeezed orange juice or, now, a hot cup of
coffee. Chris E.
Ingredients
Dough:
1 cup whole milk
3 tablespoons unsalted butter
3 1/2 cups all-purpose flour, divided
1/2 cup sugar
1 large egg
2 1/4 teaspoons rapid-rise yeast (from 2 envelopes yeast)
1 teaspoon salt
Nonstick vegetable oil spray
Filling:
3/4 cup (packed) light brown sugar
2 tablespoons ground cinnamon
1/4 cup unsalted butter, at room temperature
Glaze:
4 ounces cream cheese, at room temperature
1 cup powdered sugar
1/4 cup unsalted butter, room temperature
1/2 teaspoon vanilla extract
Preparation
To make the dough:
Combine milk and butter in glass measuring cup or bowl. Microwave on medium until
butter melts and mixture is just warmed (approximately 30 to 45 seconds). Pour warmed
butter into bowl of stand mixer fitted with paddle attachment. Add 1 cup of flour, sugar,
egg, yeast, and salt. Beat on low speed for 3 minutes, stopping occasionally to scrape
down sides of bowl. Add remaining 2 1/2 cups flour. Beat on low until flour is absorbed
and dough is sticky, scraping down sides of bowl. If dough is very sticky, add more flour
by tablespoonfuls until dough begins to form ball and pulls away from sides of bowl. Turn
dough out onto lightly floured work surface. Knead until smooth and elastic, adding more
flour if sticky, about 8 minutes. Form into ball.
Lightly oil large bowl with nonstick spray. Transfer dough to bowl, turning to coat in oil.
Cover bowl with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area
until doubled in volume, about 2 hours.
To fill:
Mix brown sugar and cinnamon in medium bowl. Punch down dough. Transfer to floured
work surface. Roll out to 15x11-inch rectangle using a heavy rolling pin. Spread butter
over dough, leaving 1/2-inch border. Sprinkle cinnamon sugar evenly over butter. Starting
at 1 long side, roll dough into log, pinching gently to keep it rolled up. With seam side
down, cut dough crosswise with thin sharp knife into 18 equal slices (each about 1/2 to 3/4
inch wide).
Spray two 9-inch square glass baking dishes with nonstick spray. Divide rolls between
baking dishes, arranging cut side up (there will be almost no space between rolls). Cover
baking dishes with plastic wrap, then kitchen towel. Let dough rise in warm draft-free area
until almost doubled in volume, 40 to 45 minutes.
Position rack in center of oven and preheat to 375F. Bake rolls until tops are golden, about
20 minutes. Remove from oven and invert immediately onto rack. Cool 10 minutes. Turn
rolls right side up.
To make the glaze:
This can be made ahead of time and refrigerated. Combine cream cheese, powdered sugar,
butter, and vanilla in medium bowl. Using electric mixer, beat until smooth. Spread glaze
on warm rolls. Serve warm or at room temperature.
Homemade Pop-Tarts
This is a recipe that is quickly becoming a family staple. Growing up in my house we were
never allowed to have the real thing. I was always jealous of my classmates whose parents
bought them and got secretly oh-so excited when my friends had them at sleepovers.
Although this homemade version is still a special treat for my children, I, too, cant wait
for these to come out of the oven. These can be made with a cinnamon or jam filling. I love
both. -WN
Ingredients
Pastry:
2 cups all-purpose flour
1 tablespoon sugar
1 teaspoon salt
1 cup unsalted butter, cut into pats
1 large egg
2 tablespoons milk
1 additional large egg (to brush on pastry)
Cinnamon Filling:
1/2 cup (packed) light brown sugar
1 teaspoons ground cinnamon
4 teaspoons all-purpose flour
Jam Filling:
3/4 cup jam
1 tablespoon cornstarch mixed with 1 tablespoon cold water
Preparation
To make cinnamon filling: Whisk together the sugar, cinnamon, and flour.
To make jam filling: Mix the jam with the cornstarch/water in a small saucepan. Bring the
mixture to a boil, and simmer, stirring, for 2 minutes. Remove from the heat, and set aside
to cool.
To make the dough: In a large bowl, whisk together the flour, sugar, and salt. Work in the
butter with your fingers, pastry blender or food processor until pea-sized lumps of butter
are still visible, and the mixture holds together when you squeeze it. If youve used a food
processor, transfer the mixture to a large bowl. Whisk the first egg and milk together and
stir them into the dough, mixing just until everything is cohesive, kneading briefly on a
floured counter if necessary.
Divide the dough in half, shape each half into a smooth rectangle, about 3 5. You can
roll this out immediately or wrap each half in plastic and refrigerate for up to 2 days.
Assemble the tarts: If the dough has been chilled, remove it from the refrigerator and allow
it to soften and become workable, about 15 to 30 minutes. Place one piece on a lightly
floured work surface, and roll it into a rectangle about 1/8 thick, large enough that you can
trim it to an even 9 x 12. (You can use a 9" x 13" pan, laid on top, as guidance.) Repeat
with the second piece of dough. Set trimmings aside. Cut each piece of dough into thirds to
form nine 3 x 4 rectangles.
Beat the additional egg and brush it over the entire surface of the first dough. This will be
the inside of the tart; the egg is to help glue the lid on. Place a heaping tablespoon of
filling into the center of each rectangle, keeping a 1/2-inch perimeter around it. Place a
second rectangle of dough atop the first, using your fingertips to press firmly around the
pocket of filling, sealing the dough well on all sides. Using the tines of a fork, press all
around the edge of the rectangle. Repeat with remaining tarts.
Gently place the tarts on a lightly greased or parchment-lined baking sheet. Prick the top of
each tart multiple times with a fork; you want to make sure steam can escape, or the tarts
will become billowy pillows rather than flat toaster pastries. Refrigerate the tarts while
you preheat your oven to 350F. Remove the tarts form the fridge, and bake them for 20 to
25 minutes, until theyre a light golden brown. Cool in pan on rack.
These are delicious as a quick breakfast or as a comforting snack with an afternoon cup of
tea. I remember my mom serving these scones to her book group in the afternoons after
school. Now, I serve them to my friends any time our children get together to play. - Sarah
Ingredients
Scones:
1/3 cup sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons unsalted butter, frozen
1/2 cup dried cranberries
1/2 cup sour cream
1 large egg
Glaze:
1 cup powdered sugar
3 tablespoon orange juice
1 teaspoon orange zest
Preparation
Adjust oven rack to lower-middle position and preheat oven to 400 degrees.
In a medium bowl, mix flour, sugar, baking powder, baking soda and salt. Grate butter into
flour mixture on the large holes of a box grater or combine all in food processor. Use your
fingers to work in butter until pea-sized lumps of butter are still visible. In a small bowl,
whisk sour cream, egg, and orange zest until smooth.
Using a fork, stir sour cream mixture into flour mixture until large dough clumps form. Use
your hands to press the dough against the bowl into a ball. (The dough will be sticky in
places, and there may not seem to be enough liquid at first, but as you press, the dough will
come together.) Mix in cranberries.
Place on a lightly floured surface and pat into a 7- to 8-inch square about 3/4-inch thick.
Using a sharp knife, cut into triangles; place on a cookie sheet (preferably lined with
parchment paper), about 1 inch apart. While the scones cook, prepare the glaze by
whisking all ingredients in a small bowl. Bake scones until golden, about 15 to 17 minutes.
Allow scones to cool for 5 minutes on a wire rack, and then brush on glaze with a pastry
brush.
Every fall my family goes apple picking. I love waiting until its cool enough out to feel
like fall. We bundle up, pack a lunch, and make sure to get a gallon of cider before we head
out to fill our bushels. It is one of my favorite fall traditions. Another of my favorite
traditions is making these waffles with our fresh picked apples the next morning. While my
mom made them for me with less spice and sparkle, Ive added some nutmeg to the apples
and I like to top them with whipped cream. - Julie
Ingredients
Waffles:
2 eggs
1 3/4 cups milk
1/2 cup vegetable oil
1 tablespoon sugar
4 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon vanilla extract
Apples:
1/4 cup unsalted butter
4 large tart apples - peeled, cored and sliced 1/4 inch thick
2 teaspoons cornstarch
1/2 cup cold water
1/2 cup (packed) brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Preparation
For the apples:

In a large skillet or saucepan, melt butter over medium heat, add apples. Cook, stirring
constantly, until apples are almost tender, about 6 to 7 minutes. Dissolve cornstarch in
water; add to skillet. Stir in brown sugar, cinnamon and nutmeg. Cook over medium heat
until bubbles form, stirring occasionally. Cook an additional 2 minutes then remove from
heat.
For the waffles: Preheat waffle iron to medium-high. Beat the eggs in large bowl with hand
beater or wire whisk until fluffy. Beat in flour, milk, vegetable oil, sugar, baking powder,
salt and vanilla, just until smooth. Spray preheated waffle iron with non-stick cooking
spray. Pour mix onto hot waffle iron. Cook until golden brown. Top with apples and serve
hot.
Whipped cream (optional):

For whipped cream, mix one cup of cold heavy cream with two teaspoons sugar. Beat with
hand beater or in stand mixer until smooth and peaks form.
This is one of my favorite recipes to make for family breakfasts. I love that now the kids
are older, I can set up a station with biscuits, gravy, a large pan of scrambled eggs and
toppings such as cheese and chives. We invite the cousins over and everyone can make
their biscuits just the way they like them. -WN
Ingredients
Gravy:
1 pound breakfast sausage (either links or ground)
1/4 cup all-purpose flour
2 cups whole milk
1/4 teaspoon cayenne pepper
1 teaspoon maple syrup
Salt and black pepper to taste
Biscuits:
4 teaspoons baking powder
3 teaspoons sugar
1/2 teaspoon salt
1 egg
2/3 cup milk
Preparation
For the gravy:

In a large skillet or pan, cook sausage over medium heat until brown. If using breakfast
links, once links are golden brown, remove from heat and chop into pieces using a knife,
then return to pan. Add butter and cook until melted. Turn heat to low and sprinkle flour
over sausage. Mix sausage in pan until coated and flour is absorbed. Pour in milk and turn
heat to medium. Continue to cook over medium until mixture begins to bubble, stirring
constantly. Turn heat to low and continue to cook, stirring regularly, until mixture begins to
thicken, about 5 minutes. Add cayenne, maple syrup, salt and pepper. Season to desired
taste (I like a lot of pepper).
For the biscuits:
In a small bowl, combine the flour, baking powder, sugar and salt. Cut in cold butter until
the mixture resembles coarse crumbs. Beat egg with milk. Stir mixture into dry ingredients
just until moistened. Turn dough onto a well-floured surface. Knead 20 times or until
incorporated. Roll to 3/4-in. thickness and cut with a floured 2-1/2-in. biscuit cutter. If you
do not have a biscuit cutter, use the open end of a drinking glass. Place on a lightly greased
baking sheet. Bake at 450 degrees for 8-10 minutes or until golden brown. Split warm
biscuits and top with gravy.
APPETIZERS
We love to throw a party. Whether it is having friends over to watch the game, celebrating
a birthday, or just having neighbors over for dinner after church, it is just as important to
have easy and delicious snacks as it is to prepare the meal. These recipes are all party-
appropriate takes on our family favorites.
Grace Before Meals
Bless us,
O Lord,
and these your gifts,
which we are about to receive
from your bounty.
Through Christ our Lord.
Amen.
Ingredients

1/4 cup maple syrup
2 tablespoons demerara, turbinado or brown sugar
3/4 teaspoon finely minced fresh thyme
1/2 teaspoon finely minced fresh rosemary
1/4 teaspoon cayenne
Dash cinnamon
1 teaspoon kosher salt
1 pound raw pecan halves
Preparation
In a small pot over medium heat, melt the butter with the maple syrup and sugar. Remove
from the heat and stir in the herbs, spices and salt. Toss the pecans with the mixture in a
large bowl or plastic bag, coating evenly. Spread nuts in a single layer on a cookie sheet
lined with parchment paper. Bake at 375, turning occasionally, until the nuts are glazed
with a deep brown color, about 15 minutes. Cool completely, then store in an airtight
container.
Ingredients
2 sheets frozen puff pastry (1 box), defrosted

All-purpose flour, for dusting
1 extra-large egg
1 tablespoon water
1/2 cup freshly grated Parmesan
1 cup finely grated Swiss or Gruyere cheese
1 teaspoon minced fresh thyme leaves
1 teaspoon minced fresh rosemary
1 teaspoon kosher salt
Freshly ground black pepper
Preparation
Roll out each sheet of puff pastry on a lightly floured surface until each is about 10 x 12.
Beat the egg and brush the surface of the pastries Sprinkle each sheet with half of the
Parmesan, Gruyere, thyme, rosemary, salt and some pepper. With the rolling pin or the
palm of your hand, lightly press the seasoning into the puff pastry. Cut each sheet,
lengthwise, with a knife or pizza wheel into 11 or 12 strips. Twist each strip and lay on
cookie sheets lined with parchment paper. Bake at 375 degrees for 10 to 15 minutes, or
until lightly browned and puffed. Flip each straw and bake for another 2 minutes. Cool and
serve at room temperature.
Ingredients
Dip:
1 - 8 ounce package cream cheese, softened
1/4 cup mayonnaise
1/4 cup grated Parmesan cheese
1/4 cup grated Romano cheese
1 clove garlic, minced
1/2 teaspoon dried basil
Salt and pepper, to taste
1 - 14 ounce can artichoke hearts, drained and chopped
1/2 cup frozen chopped spinach, thawed and drained
1/4 cup shredded mozzarella cheese
Pita Chips:
12 pita bread pockets
1/2 cup olive oil
1/2 teaspoon ground black pepper
1 teaspoon garlic salt
1/2 teaspoon dried basil
Preparation
For the dip:
In a medium bowl, mix together cream cheese, mayonnaise, parmesan cheese, Romano
cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and
spinach. Transfer the mixture to a lightly greased small baking dish. Top with mozzarella
cheese. Bake at 350 degrees for 25 minutes, or until bubbly and lightly browned. Allow to
cool for 5-10 minutes before serving.
For the pita chips:
Cut each pita bread into 8 triangles. Place triangles on lined cookie sheet.
In a small bowl, combine the oil, pepper, salt, and basil. Brush each triangle with oil
mixture. Bake at 400 degrees for about 7 minutes, or until lightly browned and crispy.
Watch carefully as these burn easily.
Ingredients
12 small Yukon Gold potatoes

2 teaspoons salt, plus some for seasoning
1 teaspoon olive oil
1/8 teaspoon freshly ground pepper
1/2 cup shredded cheddar cheese
4 slices bacon, cooked until crisp and crumbled
1 tablespoon minced chives
Sour cream, optional
Preparation
Place potatoes in a large saucepan. Cover with cold water and bring to a boil. Add 2
teaspoons salt. Cook potatoes until tender, about 20 minutes. Drain and set potatoes aside
to cool. Once potatoes are cool, slice a small piece from the top and the bottom of each
potato (so they may stand on a plate). Transfer to a medium bowl, toss with oil and
sprinkle with salt and pepper. Place potatoes on a baking sheet. With a paring knife, score
top of each potato on one cut side. Top each with equal amounts of cheese and bacon. Bake
until cheese melts, about 5 to 7 minutes. Top with sour cream (optional) then sprinkle with
chives and serve.
Mac and Cheese Cups
Ingredients
2 cups uncooked elbow macaroni

1 tablespoon unsalted butter
1 egg, beaten
1 cup milk
1 1/2 cups shredded mozzarella cheese
1 1/2 cups shredded sharp cheddar cheese
1/2 cup seasoned dry bread crumbs
2 teaspoons olive oil
1/2 teaspoon salt
Preparation
In a small bowl, stir together the bread crumbs, olive oil and salt and set aside.
Bring a large pot of lightly salted water to a boil. Add the macaroni and cook for about 8
minutes, leaving macaroni a bit firm. Remove from the heat, drain and return to the pot. Stir
in butter and beaten egg until pasta is evenly coated. Stir in 1 cup of the Cheddar cheese,
mozzarella, and milk. Spoon mixture into a greased muffin tin. Sprinkle the remaining 1/2
cup of cheddar cheese and the bread crumb mixture over the tops. Bake at 350 degrees for
approximately 30 minutes, or until the topping is nicely browned. Allow the muffins to
cool for a few minutes before removing from the pan.
SALADS & SIDES
Surround your main course with these sides and salads to please a guest or family member.
These are our favorites and we hope they will become yours.
Grace Before Meals # 2
Lord Jesus, our brother,

We praise You for saving us.
Bless us in Your love
As we gather in your Name,
and bless this meal that we share.
Jesus, we praise you for ever.
Amen.
I make these as a side at least once a week during the cold winter months. They are
comforting and decadent and can convert even the pickiest of eaters. - Sarah
Ingredients
1 pound brussels sprouts

2 tablespoons olive oil
Salt and black pepper, to taste
1/2 cup dry white wine
1 cup broth (chicken or vegetable)
3 shallots, peeled and thinly sliced
3 tablespoons heavy cream
2 tablespoons smooth Dijon mustard (or more to taste)
Preparation
Trim sprouts and halve lengthwise, peeling off brown leaves. In a large skillet heat butter
and oil over medium heat. Arrange halved sprouts in skillet, cut side down, in the pan.
Season with salt and pepper. Cook sprouts, without turning, until undersides are golden
brown, about 5 minutes. (Note: if all of your sprouts dont fit, cook them in batches and
then add them all back to the pan before following the next steps.)
Add the shallots, wine and stock and bring to a simmer. Reduce the heat to medium-low,
cover the pot with a lid and cook the sprouts until they are tender, about 10 to 15 minutes.
Remove the lid, and scoop out sprouts into serving bowl, leaving the liquid behind. Add
cream and simmer for two to three minutes, until slightly thickened. Whisk in mustard.
Taste for seasoning, and add salt, pepper or Dijon as necessary. Pour sauce over sprouts
and serve immediately. You may also add sprouts to the sauce and simmer for a few more
minutes to keep them warm.
This is a recipe that started in my home with hungry kids and what I could find in my fridge
and pantry. It has become a quick, hearty and healthy dinnertime staple. It is also a hit at the
family barbeques and has been requested by kids and adults alike. - Kim
Ingredients
2 cups quinoa (any color)

1 English cucumber, sliced and quartered
1 cup crumbled feta cheese
1/2 cup Kalamata olives, pitted and halved
1 medium red pepper
1 cup cherry tomatoes, halved
1/2 lemon
3 tablespoons white wine vinegar
Salt and pepper, to taste
1/2 teaspoon crushed red pepper
Preparation
Heat 4 cups of water in large pot and bring to a boil. Add quinoa and continue to boil for 2
minutes, stirring constantly. Reduce heat to low and cover pot. Cook until quinoa is tender,
approximately 20 minutes. Remove quinoa from heat and transfer to large bowl. Place in
refrigerator until quinoa is cool. While the quinoa is cooling, prepare the vegetables. Cut 1
English cucumber into thick slices and then quarter, dice 1 medium red pepper, half 1 cup
cherry tomatoes and half pitted Kalamata olives. Place vegetables into bowl and cover
with olive oil and white wine vinegar. Add cooled quinoa, juice of half a lemon and 1
teaspoon zest. Mix thoroughly. Season with crushed red pepper, and salt and pepper to
taste. Before serving, sprinkle 1 cup crumbled feta cheese over quinoa.
This recipe has long been a part of our Thanksgiving and Christmas tables. As many times
as weve served it, it is still hard to believe it is made with vegetables. Uncle Steve, who
swears he will never eat a vegetable, takes the bait every time and ends up inhaling portion
after portion. I prefer smoked white cheddar but feel free to experiment with what you have
or can find smoked gouda, Gruyere or a combination. - Chris
Ingredients
1 tablespoon unsalted butter

3 garlic cloves, minced
3 cups heavy cream
Salt and freshly ground pepper, to taste
1/2 pound parsnips, peeled and sliced 1/8 inch thick
1 pound sweet potatoes, peeled and sliced 1/8 inch thick
1 pound russet potatoes, peeled and sliced 1/8 inch thick
1/2 pound turnips, or golden beets peeled and sliced 1/8 inch thick
8 oz. smoked white cheddar cheese, shredded
1 tablespoons. minced fresh thyme
3 tablespoons. minced fresh flat-leaf parsley
Preparation
Melt butter in a medium saucepan. Add garlic and cook over medium heat until garlic
browns. Add salt, pepper and cream. Heat until cream slightly bubbles around edges of the
pan, about 3-5 minutes. Remove cream mixture from the heat and let cool for 5 minutes
while you prepare the vegetables.
Arrange a layer of each of the potatoes or vegetables, slightly overlapping the slices, in a
buttered 8 quart baking dish. After one layer of each of the potato, turnips and parsnips,
pour half of the cream mixture and sprinkle half of the cheese on top. Sprinkle with thyme
and parsley. Repeat these steps with the remaining potatoes and vegetables. Cover with
aluminum foil and place on a baking sheet on the middle rack of the oven. Bake at 400
degrees. After 1 hour, use a fork to pierce the vegetables and press down with a spatula.
Recover with foil and continue cooking until the cheese is bubbling and vegetables are
tender, about 20 to 30 minutes more. Let cook for 10-15 minutes before serving.
Growing up in the South, cornbread was a weekly occurrence. What was left over (which
wasnt much) was for breakfast the next day with honey, sent to school in lunches, or
crumbled and made into a salad. This recipe is an updated take on an old southern classic.
- WN
Ingredients
Cornbread:
2/3 cup unsalted butter, softened
1 cup sugar
3 eggs
1 2/3 cups whole milk
2 1/3 cups all-purpose flour
1 cup cornmeal
4 1/2 teaspoons baking powder
1 teaspoon salt
1 cup cheddar cheese, shredded
1 7-ounce can of green chilies, drained and chopped
Salad:
1 cup red and yellow peppers, diced
1 cup onions, finely chopped
cup sweet pickles, finely chopped
cup sweet pickle juice
1 cup mayonnaise
12 slices of bacon, cooked until crisp and crumbled
2 hearts of romaine, chopped finely
For the cornbread:
Preheat oven to 400 degrees. Grease a 9-by-13-inch baking dish. In a mixing bowl, cream
butter and sugar. Combine the eggs and milk. Combine flour, cornmeal, baking powder and
salt. Add to creamed mixture alternating with egg mixture. Stir in 1/2 cup shredded cheese
and green chilies. Pour into a greased baking pan. Bake at 400 degrees for 22-27 minutes
or until a toothpick inserted near the center comes out clean. Allow to cool completely.
Stir together pickle juice and mayonnaise in a large bowl. Add tomatoes, peppers, onions,
and pickles, and mix gently. Let vegetables sit in the refrigerator for 1-2 hours.
When ready to serve, place chopped hearts of romaine in a large bowl. Top with
vegetables and of the crumbled cornbread. Mix gently, then top with remaining
cornbread, bacon crumbles and remaining shredded cheese. Serve immediately.
ENTREES
These recipes are the main event. The feature. The keynote. In our families we make it
count. We get creative with modern twists on classic dishes. Bet you didnt know that you
could make a pesto with peas.
Grace Before Meals #3
Father of us all,
This meal is a sign of Your love for us:
Bless us and bless our food,
And help us to give you glory each day
Through Jesus Christ our Lord.
Amen!
This is my all-time favorite summer recipe. I love getting fresh picked peas from the farm,
sitting down with the kids and shelling peas. This is a light and less oily take on your
typical pesto filled with vitamins and the best combination of sweet peas and salty
cheese. - Sarah
Ingredients
1 1/2 cups fresh peas (from approximately 1 1/2 pounds peas in pods) or a 10-ounce
package frozen peas, defrosted
1 small garlic clove, minced
2 tablespoons pine nuts, toasted and cooled
1/2 cup finely grated Parmesan cheese
1/4 teaspoon table salt, plus more for pasta water
1/4 cup olive oil
12 ounces dried linguine
Thinly slivered basil or mint leaves (optional)
Preparation
Prepare an ice bath for the peas to keep them from overcooking (a large bowl filled with
ice water). Bring a small saucepan of water to a boil. Add peas and cook for 2 minutes.
Drain peas, add them to the ice bath, and drain again. If not using an ice bath, make sure
peas cool before making the pesto.
Set aside 1/2 cup cooked peas. In a food processor, incorporate the remaining cup of peas
with garlic, pine nuts, 1/3 cup Parmesan and salt until smooth, scraping the side of the
bowl as necessary. With the machine running, drizzle in olive oil. Cook your linguine until
al dente. Reserve about two cups pasta cooking water then drain linguine and return it to
pot. Over medium-low heat, toss pasta with pesto, remaining peas and as much reserved
pasta water as needed to smooth and distribute pesto. Adjust salt to taste, add freshly
ground black pepper if desired. Serve immediately, garnished with fresh herbs, and
remaining Parmesan.
Ingredients

8 boneless chicken thighs (or a combination of thighs breasts)
Salt and black pepper
1 red bell pepper, thinly sliced
1 medium onion, thinly sliced
4 cloves garlic, minced
1 teaspoon crushed red-pepper flakes
10-12 green olives, pitted and roughly chopped
1/2 cup dry red wine
1 1/2 cups chicken stock
1 lb Roma tomatoes, coarsely chopped
2 teaspoons chopped flat-leaf parsley
1 cup polenta (coarsely ground yellow corn meal)
2 tablespoons butter
1/2 cup Parmesan cheese
Preparation
For the chicken:
Heat the olive oil in a large saut pan on medium. Season the chicken with salt and pepper
and add them to the skillet, skin side down. Cook, turning occasionally, until golden brown
and crisp on all sides, about 8 to 10 minutes. Remove them from the pan and set aside.
Lower the heat then add the bell pepper, onion, garlic, red pepper flakes, and olives. Cook
until the vegetables soften, about 8-10 minutes. Add the wine and simmer, stirring
occasionally, until the wine nearly evaporates, about 5 minutes. Add the chicken stock,
tomatoes, and chicken, tucking it skin side up into the vegetables. Bring to a simmer and
cook over medium heat for another 20 minutes, until the chicken cooked and the sauce is
reduced by half. Add salt and pepper to taste.
For the polenta:
Bring 3 cups lightly salted water to boil. Add 1 cup polenta to water. Reduce heat to
medium and continue to simmer, stirring constantly. Continue to cook over medium heat
until polenta thickens. Remove from heat and immediately add butter, stirring to
incorporate. Mix in Parmesan cheese and salt and pepper to taste. Scoop polenta on to
individual plates and top with chicken.
This is exactly what it says the best version of my most favorite combination. A creamy,
slightly garlicky and sweet tomato soup with a buttery, cheesy sandwich. Because this
recipe is so simple, use quality ingredients. It pays off in the end. - WN
Ingredients
Soup:
3 cloves of garlic, minced
2 tablespoons of olive oil
2 - 14 oz. cans of crushed tomatoes
1 - 14 oz. can of whole tomatoes
2 cups chicken stock
1 teaspoon of kosher salt
2 teaspoons of sugar
1/2 teaspoon of fresh ground black pepper
1/4 cup of heavy cream
3 tablespoons of fresh basil, julienned
Sandwiches:
Crusty sourdough or Italian loaf
2 tablespoons salted butter, room temperature
Sliced extra sharp cheddar cheese
Preparation
In a saucepan, saut garlic in olive oil on medium heat for 1 minute, being careful not to
burn the garlic. Add the crushed tomatoes. Add the whole tomatoes one at a time,
squeezing them into the pan to break them up. Add the juice from the whole tomatoes, as
well. Add chicken stock, salt, pepper and sugar. Cook the soup on medium at a simmer for
15-20 minutes. To finish, reduce the heat to low and stir in heavy cream and basil. To make
sandwiches, slice fresh bread and spread warmed butter generously on one side of each
slice. Place once slice, butter side down, in a skillet on medium heat. Add slices of sharp
cheddar and top with other slice. Cook until bread is golden brown and cheese is beginning
to melt. Flip and do the same on the other side. Slice in half and serve with soup.
Simple Pot Roast
I grew up on pot roast. It was the single most cooked meal in our oven growing up. I can
smell it as I type this recipe. My mom would cook the roast all day long leaving us longing
for dinner-time. This is her tried-and-true recipe, simplified, and fit for a slow-cooker. -
Chris
Ingredients
2 - 10.75 ounce cans condensed cream of mushroom soup

1 envelope dry onion soup mix
1 cup water
1/4 cup red wine
2 tablespoons Worcestershire sauce
3 cloves garlic, minced
3 whole bay leaves
Kosher salt and fresh ground pepper, to taste
5 1/2 6 pound pot roast
3 carrots, halved and sliced
1 onion, chopped
3 potatoes, peeled and cubed
3 parsnips, halved and sliced
Preparation
Rub pot roast with salt, pepper and minced garlic. In a separate bowl, mix cream of
mushroom soup, dry onion soup mix, red wine, Worcestershire, bay leaves and water.
For a slow cooker:
Place prepared vegetables in the bottom of a slow cooker. Place pot roast in slow cooker
on top of vegetables and coat with soup mixture. Cook on high setting for 3 to 4 hours, or
on low setting for 8 to 9 hours.
For an oven:
Place roast in middle of large skillet or pan and surround with prepared vegetables. Pour
liquid mixture over roast and vegetables, making sure to coat evenly. Cover with aluminum
foil and bake at 350 degrees for 3 to 3 1/2 hours or until tender.
DESSERTS
Got a sweet tooth? Who doesnt? These recipes are sure to please. Like every other recipe
in this collection, these morsels are tried and true. Loved by even the pickiest of eaters, our
kids.
Grace After Meals
We give Thee thanks

for all Thy benefits,
O Almighty God,
who livest and reignest world without end.
Amen.
May the souls of the faithful departed,
through the mercy of God,
rest in peace.
Amen.
Ingredients
Cake:
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup butter
1 1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
3/4 cup fresh strawberries, crushed
Icing:
1 cup unsalted butter, softened
6 to 8 cups powdered sugar
1/2 cup milk
2 teaspoons pure vanilla extract
Preparation
For the cake:
In a medium bowl, sift flour, salt, and baking powder together. In an electric mixer, beat
butter, sugar, eggs and vanilla. Alternate by adding strawberries and flour mixture until
combined. Beat for 2 minutes on medium speed. Pour mixture into two 8 greased and
floured cake pans. Bake at 350 degrees for 25-30 minutes or until a knife comes out clean.
Allow cakes to cool on a wire rack.
For the icing:
In the bowl of an electric mixer fitted with the paddle attachment, combine butter, 4 cups
sugar, milk, and vanilla. Beat on medium speed until smooth and creamy, 3 to 5 minutes.
Gradually add remaining sugar, 1 cup at a time, beating for about 2 minutes after each
addition, until icing reaches desired consistency. (You may not need to add all the sugar.)
To put together:
Once the cakes have cooled, place one cake on a cake stand with the pan side up. Spread
1/4 of icing on top of cake. Place the second cake, pan side down, on top. Cover top and
sides of cake with remaining icing, using a butter knife or icing spreader. Tip: if you start
seeing crumbs in the icing, place cake in fridge for a few minutes to allow it to cool. Dip
knife in warm water before spreading icing.
Grandmas Apple Pie
It does not matter where I bring this pie, everyone says its the best they have ever had. I
always make at least 2 for Thanksgiving, and make it for my Dads birthday every year
since its his most favorite dessert. - Kim
Ingredients
Crust:
1/2 teaspoon salt
1 cup butter, cold
6 tablespoons ice water
Filling:
3 tablespoons all-purpose flour
1/2 cup sugar
1/2 cup brown sugar
1/4 cup water
8 Granny Smith apples, peeled, cored and sliced
Preparation
For the crust:
Whisk the flour and salt together in a medium size bowl. With a pastry blender or food
processor, cut in the cold butter until the mixture resembles coarse pea-sized crumbs.
Drizzle 2 to 3 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding
more water a few drops at a time until the dough comes together.
Gently gather dough particles together into a ball. Divide dough in half, wrap each ball in
plastic wrap, and chill for at least 30 minutes before rolling. Roll out one ball of dough on
floured surface until approximately 10 around. Gently place in 9 pie plate.
For the filling:
Melt butter in a saucepan. Stir in flour to form a paste. Add white sugar, brown sugar and
water. Bring to a boil over medium heat. Reduce temperature to low, and simmer for 5
minutes. Fill prepared crust with apples, mounded slightly. Roll out second ball of dough
into a 9 circle. Using a knife, cut into long strips. Using these strips, cover the mound of
apples with a latticework crust. Gently pour the sugar and butter liquid over the crust. Pour
slowly so that it does not run off.
Place pie on bottom rack of oven and bake for 15 minutes at 425 degrees. Move the pie to
the middle rack of oven, reduce the temperature to 350 degrees and continue baking for 35
to 45 minutes or until apples are tender and crust is golden brown.
Lemon Bars
These are bold and tart lemon bars, and they remind me of selling lemonade on hot summer
days. I have made these for bake sales, birthday parties and on cold winter days to remind
me that the summer warmth is just around the corner. - Sarah
Ingredients
Crust:
1/2 pound butter, at room temperature
1/2 cup sugar
2 cups flour
1/8 teaspoon salt
Lemon:
6 extra-large eggs at room temperature
2 1/2 cups sugar
2 tablespoons grated lemon zest (from 4 to 6 lemons)
1 cup freshly squeezed lemon juice
1 cup flour
Powdered sugar, for dusting (optional)
Preparation
Preheat the oven to 350F and grease a 9 by 13 by 2-inch baking sheet.
For the crust:
Cream the butter and sugar until light in the bowl of an electric mixer fitted with the paddle
attachment. Combine the flour and salt and, with the mixer on low, add to the butter until
just mixed. Dump the dough onto a well-floured surface and gather into a ball. Flatten the
dough with floured hands and press it into the greased baking sheet, building up a 1/2-inch
edge on all sides. Chill for 20 minutes.
Bake the crust for 15 to 20 minutes, until very lightly browned. Let cool completely on a
wire rack. Leave the oven on.
For the lemon layer:
Whisk together the eggs, sugar, lemon zest, lemon juice, and flour. After the crust is
completely cool, pour over the crust and bake for 30 to 35 minutes, or about five minutes
beyond the point where the filling is set. Let cool to room temperature.
Cut into rectangles and dust with powdered sugar.
Everyday Prayer
Jesus, I entrust all my problems to you.

Come to me.
Speak to me.
Reveal the will of God to me.
Deliver me from dangers and diseases (names).
Jesus! Pour your precious blood on me.
Remove all the stain of sin from me.
Grant me freely, redemption from sin
and salvation by the merit of the crucifixion
and glorious resurrection of Jesus Christ.
Deliver me from satanic bondages,
evil desire, wicked men
and temptations of the devil.
Save me by the merit of your suffering.
Jesus, send upon me, in power,
the Holy Spirit,
promised by the Father.
Renew me,
and my dear ones by the Holy Spirit.
Thank you God.
Praise be Jesus.
Praise be the Holy Spirit."
Amen.
Table of Contents
Introduction
BREAKFAST
Cinnamon Buns
Homemade Pop-Tarts
APPETIZERS
Mac and Cheese Cups
SALADS & SIDES
ENTREES
Simple Pot Roast
DESSERTS
Grandmas Apple Pie
Lemon Bars

The Catholic Cookbook - A Collec - Wyatt North

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Wyatt North Publishing

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O God, come to my aid.

To make the dough:

To make the glaze:

1 additional large egg (to brush on pastry)

For the apples:

Whipped cream (optional):

For the gravy:

For the biscuits:

2 tablespoons unsalted butter

2 sheets frozen puff pastry (1 box), defrosted

For the dip:

For the pita chips:

12 small Yukon Gold potatoes

2 cups uncooked elbow macaroni

Lord Jesus, our brother,

Jesus, we praise you for ever.

1 pound brussels sprouts

2 cups quinoa (any color)

1 tablespoon unsalted butter

For the cornbread:

2 tablespoons olive oil

For the chicken:

For the polenta:

2 - 10.75 ounce cans condensed cream of mushroom soup

For a slow cooker:

We give Thee thanks

For the cake:

For the icing:

For the crust:

For the filling:

Preheat the oven to 350F and grease a 9 by 13 by 2-inch baking sheet.

For the crust:

For the lemon layer:

Jesus, I entrust all my problems to you.

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