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St. Joseph Table Foods

St. Joseph Bread

5 lb. flour
2 Tbs. salt
1 3/4 cups sugar
2 tbs. baking powder
2 tbs. anise seed
Combine these ingredients in a large bowl
Work in 1 1/4 cups crisco

In another bowl combine:
4 1/2 cups warm water
3 pkgs. of yeast or 3 tbs. of yeast
Dissolve yeast in warm water
Add 5 eggs, beaten

Add liquid ingredients to four and crisco mixture. Mix well and knead on floured surface. Place in greased bowl and allow to rise until double in size. Then cut into 25 pieces and form into shape of cross, bambino, heart, beard, crown, or staff. Allow to rise a second time, brush with beaten egg and sprinkle with sesame seeds. Bake at 350* until golden brown. Cool.


Italian Biscuits

Use 3/4 of a 5 lb. bag of flour (take out 4 or 5 cups)
6 tbs. of baking powder
12 eggs
2 cups sugar
2 cups crisco
3 tbs. vanilla
2 tbs. anise seed
2 cups milk

Cream crisco, eggs, flavoring and sugar in mixer, add milk. Put flour in a large bowl, add baking powder and anise seed, add the above creamed mixture. You may need to add a little flour to make it a consistency to roll into balls or knots. Roll into knots and place on ungreased cookie sheet. Bake at 350* until slightly brown. Cool and frost with confectionery sugar, margarine and milk frosting. Dip each cookie in frosting and allow to drip on trays. Dry overnight.


Sesame Cookies

5 lb. flour
4 cups sugar
4 tbs. baking powder
1 tsp. salt

Combine these ingredients in large bowl. Work in 4 cups crisco. In another bowl beat 8 eggs and add 2 cups of milk. Mix into dry ingredients. Form into oval shapes and roll in browned sesame seeds and place on baking sheet. Bake at 350* until lightly brown.


Cannoli

5 1/3 cups flour
1 cup sugar
1 cup crisco
3 eggs
Vanilla
1 cup water

Make into a pastry dough. Roll out and cut into strips and roll onto cannoli rods seal the edges with beaten egg whites. Fry in oil until golden brown. Remove from oil and rod and allow to cool.

Cream Cannoli Filling

4 heaping tbs. of corn starch added to 1 cup of mild and mix until dissolved. Add 4 egg yolks and beat together well.

1 qt. less 1 cup milk
3/4 cup sugar

Heat and when warm add the cornstarch, milk and egg mixture. Cook until boiling and thick. Add 2 tsp. vanilla. Cool. When cool, place chopped nuts and chopped milk chocolate or chocolate morsels on top. Fill colon shells with a pastry bag. Roll in confectionery sugar.


Meatball Cookies

3 tsp. baking soda
5 lb. flour
4 cups sugar
4 cups cocoa
6 tsp. cinnamon
4 tsp. nutmeg
4 tsp. cloves
2 tsp. allspice
3 tsp. salt
4 cups crisco
4 cups buttermilk
2 cups orange juice
2 bags chocolate chips
3 cups nuts
raisins

Cream sugar, crisco, spices, add buttermilk and orange juice. Place other dry ingredients in large bowl and mix. Add creamed mixture and mix well. Add chocolate chips, raisins and nuts - mix well. Roll into balls, place on baking sheet and bake at 350* until bottoms are light brown. Cool and roll in confectionery sugar.


Sfinge

8 eggs
2 cups sugar
8 tbs. crisco
8 cups flour
8 tsp. baking powder
1 tsp. salt
2 cups orange juice

Mix all ingredients. Heat oil to 375* Drop by teaspoonful into oil and fry until golden brown on each side. Cool on paper towels and roll in confectionery sugar.


Ossi de Morti (Dead Bones)

4 eggs
1 lb. confectionery sugar
4 tsp. baking powder
1 tsp. vanilla
2 cups flour

Beat everything together. Shape dough into broomstick and cut into 2 inch pieces. Place on cookie sheet, let stand overnight. Bake at 350* for 15 minutes. Cool.


Spaghetti Sauce

1 gallon tomato paste plus 1 1/2 cans water
9 tbs. onions
3 tsp. garlic powder
9 tbs. sugar
3 tbs. salt
Black pepper
Red pepper

Cook several hours. Add frozen cut asparagus and cook until tender. Add hard boiled eggs. Serve over cooked macaroni.

Pizzelle

6 eggs
3 1/2 cups flour
1 1/2 cups sugar
1 cup margarine
4 tsp. baking powder
2 tbs. vanilla

Beat eggs, adding sugar gradually. Beat until smooth. Melt margarine (do not melt in microwave.) Add cooled margarine to mixture, add vanilla. Add flour and baking powder to egg mixture. Dough will be sticky enough to drop by the teaspoonful. Heat pizzelle maker, drop dough on each side and close. Bake until golden brown. Cool.


Lentil soup

1 lb. lentils
1 large onion minced
2 or 3 stalks of celery, chopped finely
1 tbs. salt
1 tsp. sugar
1 cup V-8 juice

Wash lentils in colander. Place in large sauce pan cover with water and bring to a boil. Drain in colander and rinse. Place in saucepan again and cover with fresh water. Add onion and chopped celery, salt and sugar. Cook until all ingredients are tender. Add 1 cup V-8 juice and heat. Serve with cooked Kluski noodles.


Fritatte (Omelettes)

Cook asparagus, green beans, cauliflower, mustard greens and other vegetables to be made into omelette's.

Beat 4 eggs, add a dash of garlic powder, 1/8 tsp. baking powder, 2 tbs. grated cheese. Add cooked vegetables. Heat oil in teflon frying pan and add omelette mixture and cook until firm enough to turn. Turn onto plate and slide back into pan and cook the other side until done.

For Birdock Omelettes - cook greens. Mix flour, 4 eggs, dash of garlic powder, 1/8 tsp. baking powder, 2 tbs. of grated cheese. Add enough water to make a pancake like mixture. Drip 3 or 4 stalks into pancake mixture and fry in frying pan with a little oil. Turn when browned on one side and brown the other side.

All omelettes are placed on dishes to cool. They are cut into pie wedges and reheated in the oven before serving.


"After preparing all these foods, you set up an altar with linens and flowers with St. Joseph as the central focus. A sample of each food is placed on the table. Cakes, colorful vegetables, colorful drink bottles, wine and fruits are place on the altar to decorate the table. The remaining space is covered with St. Joseph bread. The table is then blessed and all partake of the feast. Good luck with your table!" The Zalacca Family