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Karen House Catholic Worker


	Home About Karen House About the Catholic Worker The Roundtable Get Involved Directions Resources		Karen House Cookbook General Recipes Use the 'find on this page' button under 'edit' to easily get to the recipes below: Cucumbers Grapefruit Grapes Lemons Lettuce Limes Melon Mushrooms Onions Oranges Grapes Peaches		Download Cookbook by clicking image above (large file - it takes a minute!) Check out the Recipes: Table of Contents Donation Guide General Recipes Apples - Corn Cucumbers - Peaches Pears - Tomatoes

	Karen House: 1840 Hogan St. Saint Louis, MO 63106 Contact Us: 314.621.4052		Cucumbers See General Recipes for ‘Creating Awesome Salads’ Add chopped cucumbers to egg salad Slice and add to ice water


	Cucumber Salad Ingredients 1/2 cup red wine vinegar 2 teaspoons white sugar 1/2 teaspoon black pepper 1 teaspoon dried dill weed 1/4 cup mayonnaise 5 cucumbers, scored and thinly sliced 1 stalk celery, thinly sliced 1/2 red onion, chopped salt to taste Directions Stir together vinegar, sugar, pepper, and dill in a large bowl until the sugar has dissolved. Stir in the mayonnaise until smooth, then add cucumbers, celery, and red onion until evenly coated with the dressing. Cover and refrigerate at least 1 hour. Season to taste with salt and stir once again before serving Eggplant Egalitarian Eggplant Parmesan (baked, not fried) Ingredients 9 eggplant, peeled and thinly sliced 6 eggs, beaten 12 cups Italian seasoned bread crumbs 18 cups spaghetti sauce, divided 8 cups of grated mozzarella and/or parmesan cheese 1-1/2 teaspoons dried basil Directions 1. Preheat oven to 350. 2. Dip eggplant slices in egg, then in bread crumbs. Place in a single layer on a baking sheet. Bake in preheated oven for 5 minutes on each side. 3. In a large baking dish spread spaghetti sauce to cover the bottom. Place a layer of eggplant slices in the sauce. Sprinkle with mozzarella and Parmesan cheeses. Repeat with remaining ingredients, ending with the cheeses. Sprinkle basil on top. 4. Bake in preheated oven for 35 minutes, or until golden brown. Eggplant and Zucchini Casserole Ingredients 8 cups water 1 cup butter 16 ounces dry bread stuffing mix 4 large eggplant, diced 8 large zucchini, diced 4 onion, chopped 4 tomato, chopped 1 tablespoon and 1 teaspoon dried thyme 8 cups shredded cheese salt to taste ground black pepper to taste Directions 1. In a microwavable bowl, mix water and margarine (cut into pieces). Stir in stuffing mix and cover with a microwavable lid. Cook on HIGH for 8 to 10 minutes. Fluff with fork. 2. Place eggplant, zucchini, tomato, onion into a large skillet. Season with thyme, salt, and pepper. Cook and stir over medium low heat for 15 to 20 minutes. Remove from heat. 3. Preheat oven to 350. Grease a large baking dish. 4. Layer vegetables, cheese, and stuffing in the dish until all ingredients have been used, ending with cheese. 5. Bake for 30 to 40 minutes. Let’s Call it Pizza! A Timmy Cosentino classic, this recipe gets people eating veggies in a very stealthy way! Ingredients Eggplant or Zucchini, cut into ¼ inch rounds Grated cheese Tomato sauce, or tomato slices Any pizza toppings lying around Directions Preheat oven to 350. Layer veggie rounds onto a greased baking sheet. Add sauce and top with grated cheese Add any pizza toppings you have Bake for about 10 minutes on 350 Grapefruit See General Recipes for fruit smoothie recipe Grapefruit Bars Serves 18. Ingredients 4 cups all-purpose flour 2 teaspoon baking soda 2 teaspoon ground cinnamon 1 teaspoon salt 1.5 cup shortening 3 cups packed brown sugar 4 eggs 6 tablespoons fresh grapefruit juice 6 tablespoons grapefruit zest Directions 1. Preheat oven to 350. Lightly grease two 9 inch square baking pans. 2. Combine flour, baking soda, cinnamon and salt and set aside. In large bowl, cream together shortening and brown sugar. Beat in the eggs, then add in grapefruit juice and zest and blend well. Gradually blend in flour mixture. 3. Bake for 25-30 minutes or until lightly colored on top. Set pan on a wire rack to cool. Frost with plain, lemon or orange icing and cut into bars Broiled Grapefruit Serves 8. Ingredients 4 grapefruit 1 tablespoon ground cinnamon 1 tablespoon white sugar 4 teaspoons butter Directions 1. Preheat your oven's broiler. 2. Cut the grapefruits in half, and use a small serrated knife to cut out the sections in the halves. Spoon the sections and juice into a bowl, then scrape out all of the remaining thick skins and pulp. Spoon the sections from the bowl back into the halves. This is best done one half at a time. 3. Sprinkle sugar and cinnamon over the top of each grapefruit half, adjusting as you see fit. Dot with butter. Place the halves on a cookie sheet. 4. Broil for 3 to 5 minutes, until the butter is melted and sugar is starting to turn brown. Grapes Grape and Melon Medley Substitute away! Ingredients 7-1/2 cups cantaloupe balls 7-1/2 cups watermelon balls 7-1/2 cups green grapes DRESSING: 1-1/4 cups orange juice 1/4 cup and 1 tablespoon honey 1/4 cup and 1 tablespoon lime juice 3 tablespoons chopped seeded jalapeno pepper (or 2 tsp. crushed red pepper flakes) 2-1/2 teaspoons grated lime peel Directions 1. In a resealable plastic bag, combine the cantaloupe, watermelon and grapes. 2. In a small bowl, whisk the orange juice, honey and lime juice. Stir in the jalapeno and lime peel. 3. Pour over fruit. Seal bag, removing as much air as possible, and turn to coat; refrigerate for at least 1 hour. Serve with a slotted spoon. Greens (Includes arugula, kale, swiss chard, collard and turnip greens) Classic Greens Ingredients 3 bunches collard greens - rinsed, trimmed and chopped 6 smoked ham hocks (can substitute cooked bacon) 6 (10.5 ounce) cans condensed chicken broth 8 cups water 3 tablespoons white vinegar salt and pepper to taste Directions Place the collard greens and ham hocks in a large pot. Mix in the chicken broth, water, and vinegar. Season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 1 hour. Winter Kale Soup Ingredients Extra-virgin olive oil for sauté 15 cups chicken or vegetable broth (about 9 cans) 10 cups water 5 cups white wine (or substitute 5 cups broth OR 5 cups water) Veggies: 5 onions, diced 15 potatoes, halved and sliced 3-3/4 cups diced carrot 5 (16 ounce) cans cannellini beans, rinsed and drained 10 cups finely chopped kale leaves Seasoning: 3 teaspoons garlic powder 3 teaspoons dried rosemary 3 teaspoons dried sage 3 teaspoons dried thyme 3 teaspoons red pepper flakes ground black pepper to taste Directions 1. Heat the olive oil over medium heat; cook and stir the onion until softened and translucent, about 5 minutes. Stir in the carrot and a pinch of garlic, and cook for 5 minutes more. 2. Pour in the broth, water, and white wine; stir in the potatoes, rosemary, sage, and thyme. 3. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. 4. Add the cannelini beans, kale, chile pepper, and black pepper, and simmer, covered, for 30 more minutes. Swiss Chard with Garbanzo Beans and Tomatoes Classic Italian flavors in a stew-like presentation. Ingredients Olive oil for sauté 7 shallots, chopped (optional) 14 green onions, chopped 2 cans garbanzo beans, drained salt and pepper to taste 7 bunches red Swiss chard, rinsed and chopped 7 tomatoes, sliced 3 lemons, juiced Directions Heat olive oil in a large skillet. Stir in shallot and green onions; cook and stir for 3 to 5 minutes, or until soft and fragrant. Stir in garbanzo beans, and season with salt and pepper; heat through. Place chard in pan, and cook until wilted. Add tomato slices, squeeze lemon juice over greens, and heat through. Plate, and season with salt and pepper to taste Swiss Chard and Salmon Quiche Makes enough to fill four pie plates. Ingredients 1/2 cup butter, divided 1 cup plain dried bread crumbs 8 cups milk 2 pounds salmon fillets, skin removed 1-1/3 cups chopped onion 2 bunches Swiss chard, chopped 12 eggs Seasonings: 2 teaspoons salt 1/2 teaspoon ground black pepper 2 teaspoons dried marjoram 1/2 teaspoon ground nutmeg Directions 1. Preheat the oven to 350. Butter four 10 inch pie plates. Sprinkle bread crumbs into the pie dishes and shake to coat evenly, discarding excess. 2. Pour the milk into a large saucepan and warm over medium heat. Add the salmon fillets and bring to a simmer. Cover and cook for about 10 minutes, or until salmon can be flaked with a fork. 3. Melt the remaining butter in a large skillet over medium heat. Add the onion and Swiss chard; cook and stir until tender and most of the liquid has evaporated. Season with salt, pepper, marjoram and nutmeg. Set aside to cool; you should have about four cups of chard and onion. 4. Spread the chard mixture and flake the salmon into the prepared pie plate. In a medium bowl, whisk together the eggs and one cup of cooled milk from poaching the salmon. Pour into the pie dish. 5. Bake for 35 minutes, or until the center is set. Cool slightly before serving. Lemons Lemon Zucchini Drops Makes 21 drops. Ingredients 1/2 cup butter or margarine, softened 1 cup sugar 1 egg 1 cup finely shredded zucchini 1 teaspoon grated lemon peel 2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt OPTIONAL: 1/2 cup raisins 1/2 cup chopped walnuts LEMON GLAZE: 2 cups confectioners' sugar 2 tablespoons lemon juice Directions 1. In a mixing bowl, cream butter and sugar. Beat in egg, zucchini and lemon peel. Combine flour, baking soda, baking powder, cinnamon and salt; gradually add to the creamed mixture. Stir in raisins and walnuts. 2. Drop by tablespoonfuls 3 in. apart onto lightly greased baking sheets. Bake at 375 for 8-10 minutes or until lightly browned. Remove to wire racks to cool. 3. For glaze, combine sugar and enough lemon juice to achieve a thin spreading consistency. Spread or drizzle over cooled cookies. Lemon Sauces 1. Lemon Herb Pork Chops Ingredients 1-1/4 cups lemon juice 1/2 cup and 2 tablespoons vegetable oil 20 cloves garlic, minced 1 tablespoon and 2 teaspoons salt 1-1/4 teaspoons dried oregano 1-1/4 teaspoons pepper 30 (4 ounce) boneless pork loin chops Directions 1. In a large resealable bag, combine lemon juice, oil, garlic, salt, oregano, and pepper. Place chops in bag, seal, and refrigerate. Cook pork chops in whatever way you like (See General Recipes for how to cook pork chops if desired). Continue to baste with marinade. 2. Lemon Herb Barbeque Sauce for Chicken Ingredients 2 cups vegetable oil 1 cup lemon juice 1 tablespoon and 1 teaspoon minced onion 1 tablespoon and 1 teaspoon salt 1 teaspoon dried thyme 1/2 teaspoon dried marjoram 8 cloves garlic, minced 32 skinless, boneless chicken breast halves Directions 1. Blend the oil, lemon juice, onion, salt, thyme, marjoram, and garlic until thick and smooth. 2. Cook chicken in whatever way you like (See General Recipes for how to cook pork chops if desired). Continue to baste with marinade. 3. Lemon, Tarragon, and Garlic Sauce for Salmon Ingredients 3/4 cup olive oil 3-1/2 cups mayonnaise 3/4 cup Dijon mustard 3/4 cup olive oil 5 teaspoons garlic powder 1/4 cup lemon juice 1/4 cup grated lemon zest 3 tablespoons dried tarragon 1 teaspoons salt 1 teaspoons ground black pepper 28 (4 ounce) fillets salmon, thawed Directions 1. Whisk together the mayonnaise, mustard, olive oil, garlic, lemon juice, tarragon, salt and pepper; set aside. 2. Cook the thawed salmon in the oven until the fish flakes easily with a fork- about 30 minutes. Place on a serving plate and top with the prepared sauce. Limes Garlic Lime Chicken Ingredients 28 boneless, skinless chicken breast halves Seasonings: 1 tablespoon and 2 teaspoons salt 2 teaspoons black pepper 2 teaspoons cayenne pepper 1 teaspoon paprika 2 teaspoons garlic powder 1 teaspoon onion powder 2 teaspoons dried thyme 2 teaspoons dried parsley 3/4 cup and 2 tablespoons butter 1/4 cup and 3 tablespoons olive oil 1/4 cup garlic powder 1-1/4 cups and 1 tablespoon lime juice Directions 1. In a small bowl, mix together salt, black pepper, cayenne, paprika, 2 teaspoons garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts. 2. Heat butter and olive oil in a large heavy skillet over medium heat. Sauté chicken until golden brown, about 6 minutes on each side. Sprinkle with ¼ cup garlic powder and lime juice. Cook 5 minutes, stirring frequently to coat evenly with sauce. Easy Key Lime Pie Makes 2 pies Ingredients 2 (9 inch) prepared graham cracker crust OR see “Graham Cracker Crust” recipe below. 6 cups sweetened condensed milk 1 cup sour cream 1-1/2 cups key lime juice 2 tablespoons grated lime zest Directions 1. Preheat oven to 350. 2. In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust. 3. Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired. Graham Cracker Crust - makes one crust Ingredients 1 1/2 cups crushed graham crackers 1/4 cup sugar 1/3 cup butter, melted Directions 1. In a small bowl, combine the crumbs and sugar; add butter and blend well. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. 2. Refrigerate for 30 minutes before filling, or bake at 375 degrees F for 8-10 minutes or until crust is lightly browned. Cool on a wire rack before filling. Melons See General Recipes for fruit smoothie, fruit salad, and No Skill Fruit Tart, Mixed Fruit Crisp. See ‘grapes’ for Melon and Grape Medley Watermelon and Strawberry Lemonade Makes 2 quarts. Ingredients 8 cups cubed seeded watermelon 1 cup fresh strawberries, halved 1/2 cup fresh lemon juice 1 cup white sugar 2 cups water Directions 1. Combine the watermelon, strawberries, lemon juice, sugar, and water in a blender. Blend until smooth. Mushrooms See General Recipes for: Stir Fry, Frittata, Pot Pie, Shepherd’s Pie Mounier’s Mushroom Soup Ingredients 1/2 cup vegetable oil 16 cups fresh sliced mushrooms 4 onion, chopped 4 stalks celery, chopped 20 cups vegetable or chicken broth (about 12 cans) 1 cup uncooked white rice 3/4 cup soy sauce salt and pepper to taste Directions 1. Heat oil and sauté mushrooms, onion, and celery or carrot in the oil for 10 minutes. 2. Add chicken or vegetable stock, rice, and soy sauce. Bring to a boil, and simmer for at least an hour. 3. OPTIONAL: Using a blender or food processor, blend until smooth. Stir back into wok. Season with salt and pepper, and serve hot. Mushroom Sauce for Chicken, Beef, or Pasta Ingredients 6 cups beef, chicken, or veggie broth 1-1/2 cups all-purpose flour 2-1/4 pounds mushrooms, diced 1-1/2 cups chopped green onions 1 cup butter Directions In a medium saucepan over medium heat, combine broth, flour, mushrooms, green onions and butter. Cook, stirring constantly, until golden brown and thickened. Pour over meat and serve. Onions French Onion Soup If we have a few dozen oven-safe bowls, this is a fancy preparation – you put individual soups in the oven. Serves 32. Ingredients 4 cups unsalted butter 1 cup olive oil 32 cups sliced onions 32 (10.5 ounce) cans beef broth 2 tablespoons and 2 teaspoons dried thyme ½ cup vinegar salt and pepper to taste French bread Enough grated cheese (provolone, Swiss or Parmesan) to cover the soup bowls Directions 1. Melt butter with olive oil in an 8 quart stock pot on medium heat. Add onions and continually stir until tender and translucent. Do not brown the onions. 2. Heat the oven to 500. 3. Add beef broth, vinegar and thyme. Season with salt and pepper, and simmer for 30 minutes. 4. Ladle soup into oven safe serving bowls and place one slice of bread on top of each. 5. Layer each slice of bread with cheese. Place bowls on cookie sheet and broil in the preheated oven until cheese bubbles and browns slightly. Onion and Potato Soup Ingredients 2 cups margarine 8 onions, thinly sliced 8 small/medium potatoes, peeled and sliced 34 cups water 2 cups cream 3/4 cup chives Directions 1. Melt half the butter and all the onions until spinach is wilted. Add potatoes, water and salt. 2. Bring to a boil and simmer, partially covered, for 45 minutes or until potatoes are very tender. 3. Remove from heat and blend the cooked mixture until smooth. Return to the saucepan; add the remaining butter, cream and chives. Check for seasonings. Heat, but do not boil or the cream will curdle. Onion Zucchini Latke (“Pancakes”) Ingredients 15 zucchini 5 large onion 2 tablespoon oregano salt and pepper to taste 1 cup butter Directions 1. Grate zucchini and onion into a medium bowl, and drain off excess juices. (or salt and let sit for a while so the juices drain.) Stir in the oregano and salt and pepper to taste. 2. Heat a frying pan over medium high heat and melt butter in the pan. When butter has coated the pan, arrange the zucchini in a flat layer over the bottom of the pan. Fry until golden brown on both sides, about 5 minutes per side. Serve warm. Oranges Orange Honey Garlic Chicken Serves 20-24. Ingredients 5 whole chickens, cut into pieces OR 20 boneless chicken breasts 1 cup soy sauce 1/2 cup honey 1-1/4 cups orange juice Spices: 10 cloves crushed garlic OR 2 teaspoons garlic powder 3 teaspoons dried oregano 1 teaspoons ground black pepper 2 teaspoons paprika Directions 1. To Make Marinade: Combine the soy sauce, honey, orange juice, garlic, oregano, pepper and paprika. Mix all together and pour over chicken pieces. Refrigerate as long as you can. 2. Preheat oven to 350. 3. Remove chicken from refrigerator. Place chicken and marinade in a baking dish and bake, uncovered, in preheated oven for 1.5 hours, or until chicken is cooked through. Baste once. Orange Oatmeal Muffins Makes 2 dozen muffins. Ingredients 2 cups quick cooking oats 2 cups all-purpose flour 1/2 cup white sugar 1 tablespoon and 1 teaspoon baking powder (it’s important to measure this carefully) 1/2 cup raisins (optional) 1/4 cup grated orange zest (optional) 2 eggs 1/4 cup and 2 tablespoons canola oil 2 cups milk For Glaze: 1/4 cup orange juice 2 tablespoons white sugar Directions 1. Preheat an oven to 400. Grease two pans of 12 muffin cups or line with paper muffin liners. 2. Stir the oats, flour, 1/4 cup sugar, baking powder, and raisins together in a bowl; set aside. Beat the egg in a bowl along with the orange zest and canola oil. Whisk in the milk and stir in the flour until just mixed. Evenly divide the batter among the prepared muffin cups. TIP: mix as little as possible, to keep your muffins fluffy! 3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. 4. Remove the muffins from the oven. Make glaze and stir the orange juice together with 1 tablespoon sugar until the sugar dissolves. Drizzle 1 teaspoon of the glaze over each muffin, remove from the muffin tin, and allow to cool slightly before serving. Peaches See General Recipes for No Skill Fruit Tart, Mixed Fruit Crisp. Apple-Peach Sauce in Crock Pot You can cook this on the stove, too – cook with medium heat until it reaches desired consistency. Ingredients 20 Macintosh apples, cored and chopped 8 fresh peaches, pitted and chopped 1 tablespoons ground cinnamon Optional: brown sugar, lemon juice Directions Put fruit into a slow-cooker; sprinkle with cinnamon. Turn slow-cooker to high. Cover, and cook for 3 hours on high, then switch to low for 2 hours. Stir before serving. Okanagan Peach Soup Our preferred method of using those fast-rotting peaches in late July! Ingredients 24 cloves garlic OR 3 Tbs garlic powder About 1/4 cup olive oil, for sautéing 13 cups fresh peaches - peeled, pitted and chopped (canned is ok) 3 cups diced onion 1/4 cup and 2 tablespoons curry powder 3/4 teaspoon ground turmeric ¾ cup packed brown sugar 1-1/2 cups Chardonnay wine OR 1 1/2 cup apple juice, apple cider, chicken or beef broth. 6 cups vegetable broth or stock 3 cups (2 cans) coconut milk salt and ground black pepper to taste Directions 1. Heat the oil in a medium saucepan over medium heat, sweat the onions and peaches until softened. Season with curry powder, turmeric, garlic, and sugar. Cook over medium to low heat until caramelized, about 30 minutes. 2. Deglaze the pan with wine, then stir in the vegetable stock. 3. Remove from heat, and puree the soup in a blender or food processor, and strain through a fine sieve. Stir in the coconut milk, and season with salt and pepper. Reheat if desired, before serving.

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