September 15, 2017
This week’s #FoodFriday features two comfort foods from “The Cookbook According to St. Paul’s.”
Try one of these tasty recipes curated for this 1979 culinary treasure by the Paulist Women’s Club* at St. Paul the Apostle Catholic Community, the parish we serve in Los Angeles:
Rice and Salmon Bake
1 lb. salmon, skinned and flaked
1 small green pepper, cut into strips ¼ in wide and 1 in. long
3 small celery sticks sliced diagonally
Medium sized onion, chopped
2 tomatoes, peeled and chopped
¾ cup uncooked rice
1 can of mushroom soup
1 soup can of water
1 tbsp. soy sauce
Combine salmon with green pepper, celery, onion, tomatoes, rice, mushroom soup, water, and soy sauce. Mix well, then turn into a lightly greased two qt. casserole dish. Cover and bake at 350 degrees for one hour. Makes four to six servings.
Note: This colorful casserole is a good menu choice when you have a busy schedule.
Ellen’s Peach Pie Deluxe
Single pie crust for 10 in. pan
1 cup granulated sugar
½ cup light brown sugar
1/3 cup (or a little more) flour
2 tbsp. butter, softened
1 tbsp. lemon rind, grated
Dash of nutmeg
5 large ripe peaches, peeled and halved
1 tbsp. warm water
1 tbsp. orange juice
¼ tsp. almond extract
Heavy cream, whipped
Cream butter and sugars. Add flour. Mix well. Add lemon rind and nutmeg. Spread half of this mixture over bottom of unbaked pie crust in pan.
Place peach halves cut side up all around crust and one peach half in the center. Fill crevices with small pieces of peach.
Sprinkle remained of flour mixture over peaches.
Combine water, orange juice, and almond extract. Sprinkle over pie.
Bake in center of pre-heated oven at 450 degrees for ten minutes. Reduce heat to 350 degrees for about 40 minutes or until lightly browned. Cool for half an hour. Serve warm with dollop of whipped cream across each slice. Serves eight.
*The “Paulist Women’s Club” is now known as Parents Working for Children.
Want to find more recipes from “The Cookbook According to St. Paul’s?” Check out our last #FoodFriday post!