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Lawn Fete Foods

St. Mary’s Chicken Corn Chowder
Made by Chuck Herberger


3 lbs. beef chuck, cooked and chopped
1 5lb. chicken, cooked and diced
2 lbs. carrots, diced
6 stalks celery, diced
2 peppers, diced
2 onions, diced
5 – 6 potatoes, diced
2 cans clams
1 bottle clam juice
1 large can crushed tomatoes
1 can whole kernel corn
1 can creamed corn
½ tsp. celery salt
½ tsp. salt
½ tsp. pepper

Place in a large stockpot place beef and chicken. Cover with water and boil until meat is cooked. SAVE THE WATER. Remove meats, cool and chop. To the water add chicken or beef bullion cubes. Add other ingredients to the pot and simmer until vegetables are tender, about 2 hours on the stovetop.

St. John Vianney – Pie
Made by Bob Szkotnicki


Pie Crust
4 cups flour
1 Tbsp. sugar
2 Tbsp. salt
1 ¾ cups shortening
½ cup water
1 Tbsp. vinegar
1 large egg

Place flour, sugar, salt in large bowl and mix together. Add shortening; mix until it becomes course. Add water, egg and vinegar. Handle and roll as often as needed. It will not get tough. This makes four crusts!

Filling
6 – 8 apples, peeled, cored and sliced thin
3 peaches, peeled and sliced thin
1 cup sugar
2 Tbsp. flour
1 Tbsp. cinnamon
2 Tbsp. butter

Mix fruit with sugar, flour, and cinnamon. Pour into pie shell. Dot with butter. Brush edges of pie shell with water and top with second crust. Seal crusts together. Bake at 350* for 1 hour.