Karen House Catholic Worker |
Karen House Cookbook General Recipes Use the 'find on this page' button under 'edit' to easily get to the recipes below: ♦ Fried Rice and Stir‐fry
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Check out the Recipes: Asparagus - Corn Cucumbers - Peaches Pears - Tomatoes
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Karen House: 1840 Hogan St. Saint Louis, MO 63106 Contact Us: 314.621.4052 |
Fried Rice and Stir-fry Makes about 2 hotel pans.
Ingredients – use any combo of these four main elements:
1. Veggies – chop at least 10 cups of any of these:
2. Protein – at least 10 cups of any of these, chopped into small pieces:
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3. Carb: 24 Cups of COOKED Rice (brown if we have it) or 2-3 packages of Angel hair pasta 4. Sauce: Easy – plain ole soy sauce, or try: Lemon or Lime Sauce – combine:
Fresh Herb Sauce – combine:
Sweet & Sour Sauce – combine:
Directions:
Fruit Salad 1. Chop whatever fresh fruits we have, combine in bowl. Duh!
Possible additions:
Creamy Goodness Sauce:
In a bowl, whisk milk, orange juice concentrate and pudding mix for 2 minutes or until smooth. Add sour cream; mix well with fruit.
No Skill Fruit Tart Perfect recipe for any combo of fruit we get. Makes one tart.
Ingredients
Directions 1. Preheat the oven to 450. 2. Make the Shortening Crust: In a medium bowl, stir together the flour and salt. Cut in shortening by rubbing between your fingers until the mixture resembles oatmeal. Gradually stir in water until dough is just wet enough to hold together. Knead briefly, just so the dough holds together without crumbling. Place in the refrigerator while preparing the fruit. OR 2. Make the Butter Crust: 1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. 3. Prepare fruit: In a medium bowl, stir together the sugar and cornstarch. Add the fruit, and toss gently to coat. Set aside. 4. Roll out the crust dough into a rough circle about the size of a dinner plate, and place on a flat baking sheet. Pile the fruit into a level mound in the center of the dough, leaving 1 to 2 inches of exposed dough around the edge. Throw out any juices that may have accumulated in the fruit bowl. Fold the dough up over the fruit - the edges should cover some of the fruit and berries, but not reach the center of the tart. 5. Bake for 25 to 30 minutes in the preheated oven, until the fruit is bubbly and the crust is golden brown. Let cool completely before cutting into wedges and serving.
Mixed Fruit Crisp From author: "I found this recipe calling for only apples or peaches, but found it worked wonderfully with any fruit you have available. Please experiment! If using primarily apples, try a bit of shredded cheddar cheese, sprinkled on top of crumble topping the last 10 minutes of baking. Tastes wonderful with vanilla ice cream.” Makes one 7x11 pan of crisp. Ingredients Fruit: * 3 Granny Smith apples - peeled, cored and sliced * 4 fresh peaches - peeled, pitted and sliced * 1 banana, sliced * 1/2 cup raisins * 1/4 cup water Crisp: * 1/2 cup rolled oats * 1/4 cup brown sugar * 1/2 cup all-purpose flour * 1/2 teaspoon ground cinnamon * 1 pinch salt * 1/4 cup butter
Directions 1. Preheat oven to 350. 2. Combine apples, peaches, banana, raisins and water in a 7x11 baking dish. 3. Make “crisp”: In medium bowl, combine oats, brown sugar, flour, cinnamon and salt. Cut in butter with two knives or pastry blender until mixture resembles coarse crumbs. Sprinkle over fruit. 4. Bake for 35 to 45 minutes, until topping starts to brown. Serve warm.
Creating Fabulous Salads Great salads have a combination of a fruit, nut and cheese. Karen House guests LOVE eggs and cheese in their salads. Try to sneak in small amounts of the healthiest stuff: cabbage, spinach, or even greens like arugula or kale.
Greens We get a good variety of lettuce, such as iceberg, spinach, romaine, and butter. The darker leaves offer more vitamins.
Vegetables – chop into bite size morsels!
Fruit
Meat and Cheese
Nuts or Croutons Use any nuts we have, or use up some of our ubiquitous bread: Croutons on stovetop: 1. Melt butter or oil in a skillet. 2. Add the cubes of bread and sauté, until golden brown. 3. Season with any of these: salt, pepper, paprika, garlic powder, dried basil. Croutons in Oven
Random Salad Combinations Spinach salad #1: mandarin oranges, red onions, nuts and a white cheese #2: strawberries, nuts and cheese #3 apples, raisins and peanuts #4: See ‘celery’ for Waldorf salad recipe Shepherd’s Pie & Veggie Shepherd’s Pie Shepherd's Pie is usually a mixture of meat and vegetables baked, and topped with mashed potatoes. Very versatile – you can use any veggies, and substitute steak or chicken for the beef, if that’s what you have available. Ingredients
Directions 1. Peel and quarter potatoes, boil in salted water until tender (about 20 minutes). 2. While the potatoes are cooking, melt 4 Tablespoons butter (1/2 a stick) in large frying pan. 3. Sauté onions in butter until tender over medium heat (10 mins). Add the rest of the veggies and sauté. 4. Add ground beef and sauté until no longer pink. Add salt and pepper, and Worcestershire sauce. Add half of the beef broth and cook, uncovered, over low heat for 10 minutes, then the rest as necessary to keep moist. 5. Mash potatoes in bowl with remainder of butter, season to taste. 6. Place beef and veggies in large baking dish. Distribute mashed potatoes on top. Cute tip: Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well. 7. Cook in 400 degree oven until bubbling and brown (about 45 minutes). Turn to 500 for last few minutes to try and brown the top. Veggie Shepherd’s Pie
Ingredients
Veggies:
Directions: 1. Preheat oven to 400. In a large skillet over medium heat, heat 1 Tb. oil; add onions, garlic, curry and cumin. Sauté until onions are soft, about 5 minutes. Remove to a bowl. 2. Heat remaining oil in skillet; add peppers, eggplant, tomatoes and 1/2 cup water. Sauté until soft, about 20 minutes. Stir in onions. Place in a shallow 8-by-8- inch baking dish. 3. In a saucepan, boil potatoes until done. Drain and smash. Stir in half and half, peas, salt and pepper. Spread over vegetables and top with Parmesan. 4. Bake 15 minutes. Brown in broiler. Serve.
Frittata When we have lots of eggs, a perfect dish! A frittata is basically eggs baked with any combination of veggies and meat, topped with cheese. Serves 32. Ingredients:
Directions: 1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 20 minutes. Drain and set aside to cool. Meanwhile, preheat oven to 350. 2. Beat eggs together in large bowl. Add 4-6 cups of milk into mixture. 3. On stove, heat oil, and add onions and cook until soft. Add any veggies you’re using, and sauté. 4. Stir in eggs, drained potatoes, ham, salt and pepper. Cook until eggs are firm on the bottom, about 5 minutes. 5. Combine egg mixture, veggies, and meat into large baking pans – not more that 2 inches deep each, or it will take forever to cook. 6. Bake until a knife comes clean and the eggs are set (about 45-60 min). 7. Remove frittatas and top with shredded cheese.
Mexican Casserole The idea is an easy casserole with a Mexican flair – feel free to substitute any of the veggies. Serve with sour cream and avocado, if we have it! Ingredients
Directions 1. Preheat oven to 350 degrees. 2. Sauté the ground beef, onion and celery over medium heat until the meat is browned and the onion is tender. Drain the fat and set aside. 3. Cook noodles according to package directions and drain. 4. Combine noodles with meat mixture, chili, tomatoes, corn, taco sauce and taco seasoning mix. Place entire mixture into a baking dish. 5. Bake at 350 degrees for 30 minutes, or until thoroughly heated. 6. After you pull out of oven, top with cheddar cheese.
Emergency Casserole When the cooks cancel and there’s no fresh food around, this is an easy to assemble recipe. Ingredients
Directions 1. Preheat oven to 350 degrees. Start a big pot of water boiling. 2. Slice potatoes, add to salted boiling water – remove when they are soft, but not falling apart. 3. Brown the ground beef; drain fat. 3. Combine cream of mushroom soup, onion, milk, salt and pepper to taste in a bowl. 4. Alternately layer the potatoes, soup mixture and meat in a baking dish. 5. Bake for 1 hour, or until potatoes are tender. 6. Top with cheese, and continue baking until cheese is melted.
Fruit Smoothies
1. Option #1 : You can’t find a blender. No surprise there. Ingredients
2. Option #2: By some miracle of God, we have a blender! Use any combination of fruit we have – blueberries, peaches, strawberries, whatever! This serves 20. Ingredients
Directions
Three Cream Sauces for Pasta Use 2-3 pkg. of pasta to accompany these sauces; they should serve about 30 people. Alfredo Sauce #1 (if we have milk or cream) Ingredients
Directions
Alfredo Sauce #2 (if we have cream cheese) Ingredients
Directions
Bottom of the Barrel Sauce (but no one will know it!)
1. Combine all ingredients in bowl, season to taste. Add to cooked pasta, along with any veggies, fish or meat you choose. Chili: Turkey and Veggie
Turkey Chili We often have ground turkey around that goes unused.
Ingredients:
Directions: 1. Heat the oil in a large pot over medium heat. Place turkey in the pot, and cook until evenly brown. Stir in onion, and cook until tender. 2. Pour water into the pot. Mix in tomatoes, kidney beans, and garlic. Season chili powder, paprika, oregano, cayenne pepper, cumin, salt, and pepper. Bring to a boil. Reduce heat to low, cover, and simmer 30 minutes. (The longer it sits, the better it tastes!)
Veggie Chili Ingredients:
Directions: 1. Heat the oil in a large pot over medium heat. Cook and stir the garlic, onion, and carrots in the pot until tender. Mix in the green bell pepper and red bell pepper. Season with chili powder. Continue cooking 5 minutes, or until peppers are tender. 2. Mix the mushrooms into the pot. Stir in the tomatoes with liquid, black beans with liquid, kidney beans with liquid, pinto beans with liquid, and corn. Season with cumin, oregano, basil, and garlic powder. Bring to a boil. Reduce heat to medium, cover, and cook 20 minutes, stirring occasionally. Easy Veggie Pot Pie Ingredients:
Directions: 1. Preheat oven to 375 degrees F (190 degrees C). 2. In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper. 3. Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust. 4. Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving. Crust Recipe
Directions:
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