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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: P-Z Use the 'find on this page' button under 'edit' to easily get to the recipes below: Pears Peppers, Bell Potatoes Pumpkin Raspberries Rutabaga Strawberries Spinach Winter Squash Summer Squash Sweet potatoes Tomatoes		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		Pears See General Recipes for fruit smoothie, fruit salad, and No Skill Fruit Tart Mixed Fruit Crisp.


	Yummy Roasted Pears Ingredients 4 pears Sweetness, Option #1: 2 tablespoons honey 3 tablespoons butter, melted dash ground ginger Sweetness, Option #2: 4 Tablespoons butter 1 Cup brown sugar Nuts Directions 1. Preheat oven to 375. 2. Core the pears. Place in a shallow baking dish and set aside. 3. Choose your sweetness option and combine in saucepan over heat. Drizzle pears with your sauce, and bake in the preheated oven for about 1 hour, or until tender. Baste with released juices occasionally during baking, and again just before serving. Personalist Pear Bread Like other fruit breads, this is a great way to use up fruit. Make sure we have loaf pans. Ingredients Dry ingredients: 3 cups all-purpose flour 1/4 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt 1 tablespoon ground cinnamon Wet ingredients: 3/4 cup vegetable oil 3 eggs 2 cups white sugar 2 cups peeled shredded pears 2 teaspoons vanilla extract 1 cup chopped pecans (optional) Directions 1. Preheat oven to 325. 2. Combine dry ingredients: flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl. 3. In a separate bowl combine the wet ingredients: oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans. 4. Bake for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans. Peas Pacifist Pasta with Peas and Ham Ingredients Cream Sauce (See General Recipes for Three Cream Sauces for Pasta) 2 pkg. pasta (Fettuccini noodles are best!) 3-4 cups peas (2 cans or so) 1-2 pounds cooked ham Cheese to top – parmesan is best Salt, pepper and nutmeg to taste Directions Cook pasta; meanwhile, make cream sauce of your choice. Combine both into pot, along with peas, ham, and seasonings. Top with cheese to serve. As Megan, our resident community punster would say, easy-peasy! Peppers – Bell See General Recipes for Stir Fry, Frittata, Pot Pie, and Shepherd’s Pie recipes Stuffed Bell Peppers The Karen House guests really like this! For a healthier version, you can also substitute beans for the meat. Ingredients 1/2 cup oil 6 cups onion, chopped 5 pounds ground lamb, turkey, or hamburger 4 cups dry rice Seasonings (feel free to make substitutions with the seasonings we have): 1 tablespoon salt 2- teaspoons ground black pepper 2-1/2 teaspoons dried mint, crushed 1-1/4 cups chopped fresh parsley to taste 5 cups water 5 cans chicken or vegetable broth 5 cans petite diced tomatoes 30 bell peppers, top removed, seeded 3 Cups Shredded cheese Directions: 1. Preheat an oven to 350 degrees. 2. Heat the olive oil in a large skillet over medium-high heat. Stir in the onion and meat; cook and stir until the onion is tender, and the meat is no longer pink, about 7 minutes. 3. Stir in the rice, and seasonings; cook 5 minutes longer. Add the water; reduce the heat to medium-low, and continue cooking and stirring until the water has been completely absorbed by the rice, about 15 minutes. 4. Stir the broth and diced tomatoes together in an oven-proof dish that will just fit the peppers. Scoop the meat mixture into the bell peppers, and place them into the dish, and top with shredded cheese. 5. Bake in the preheated oven until the peppers are tender and the tomatoes are bubbly, about 45 minutes. Steak and Pepper Fajitas Ingredients 7 pounds beef round steak 2 cups sliced onion 10 cups bell peppers, sliced into thin strips 2-1/2 cups fresh lime juice 2 cups cooking oil Seasonings: 2 tablespoons Worcestershire sauce 1 teaspoons ground black pepper teaspoons salt 2 tablespoons paprika Tortillas Directions 1. Slice steak into strips; cook on the stove top with the lime juice. 2. Heat the oil in a skillet, add the Worcestershire sauce, pepper, salt, and paprika to the oil and stir. When the mixture is hot, add the onions and peppers and cook until the peppers are tender. Pour the mixture over the steak strips and serve immediately. Tortillas on the side. Pumpkin Bread Pudding in a Pumpkin Shell Great recipe to use up that stale bread and those rotting post-Halloween pumpkins, too! Serves 8-10. Ingredients 4-5 Short, wide sugar pumpkins 2 Tbs. melted butter 1/3 cup plus 2 Tbs sugar 2 cups milk ¼ cup butter 2 cups stale bread in cubes (3-4 slices) 3 eggs 2/3 cups raisins ¼ tsp salt 1 tsp cinnamon ½ tsp nutmeg Directions Preheat oven to 350. Cut out a lid, and clean out pumpkins, removing all the gunk. Brush the insides with melted butter and sprinkle with 2 Tbs. sugar. Replace pumpkin lids and bake for 20 minutes. Make the bread pudding: Scald the milk; add ¼ cup butter and 1/3 cup sugar. When the butter melts, pour the mixture over the bread cubes and let stand for 5 minutes. Beat eggs; mix in raisins, salt, cinnamon, and nutmeg. Combine with bread and yes, it’s time to FILL THE PUMPKINS! Bake for 1.5-2 hours, or until the custard is set. The custard will puff up, then settle down as it sets. Let stand for 10 minutes before serving. Black Bean and Pumpkin Quesadillas Ingredients 28 tortillas 7 cup canned pumpkin 7 cup black beans 7 cup shredded cheese – goat or feta is best 3 tablespoons cumin ½ cup chopped cilantro Salt, Pepper Directions Mix pumpkin, cilantro, cumin, salt and pepper in small bowl. Spread into tortillas. Add the black beans and goat cheese to one side of the tortilla. Fold tortillas in half. Heat quesadilla in a large skillet on both sides for 2-3 minutes. Potatoes See “Onion” for Onion and Potato Soup recipe See “‘Greens” for Winter Kale Soup See “Beets” for Beet Potato Salad See General Recipes for Shepherd’s Pie, Emergency Casserole, Shepherd’s Pie Cheesy Potato Casserole Ingredients 32 potatoes, cubed 4 cans condensed cream of chicken soup, undiluted 12 cups shredded cheese, divided 4 cups sour cream 12 onions, chopped salt and pepper to taste Directions 1. Place potatoes in a saucepan and cover with water. Bring to a boil; cover and cook until almost tender. Drain and cool. 2. In a large bowl, combine soup, half the cheese, sour cream, onions, salt and pepper; stir in potatoes. 3. Place in a greased baking dish. Sprinkle with remaining cheese. 4. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through. Roasted Potatoes Two Ways Ingredients 13 pounds medium red potatoes 1 cup oil 11 shallots, chopped, or 5 chopped onions 1 tablespoon salt 3 teaspoons garlic powder 3 teaspoons pepper Option #1 Cajun Roasted Potatoes: 3 teaspoons paprika 3 teaspoons cayenne pepper 2/3 cup minced fresh parsley (optional) Option #2 Simple Roasted Potatoes: 3 teaspoons cumin 3 teaspoons rosemary Directions 1. Cut each potato lengthwise into eight wedges. In a large bowl, combine the oil, shallots, and seasonings; add potatoes and toss to coat. Place in greased roasting pan. 2. Bake, uncovered, at 450 degrees F for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Parmesan Baked Potatoes Ingredients 1-1/2 cups butter or margarine, melted 1 cup grated Parmesan cheese 1 tablespoon salt 1 tablespoon pepper 32 medium unpeeled red potatoes, halved lengthwise Directions 1. Pour butter into a baking pan. Sprinkle Parmesan cheese, salt and pepper over butter. Place potatoes with cut side down over cheese. 2. Bake uncovered, at 400 degrees F for 40-45 minutes or until tender. Garlic Mashed Potatoes Ingredients 15 pounds unpeeled red potatoes, quartered 2-1/2 pounds butter, room temperature 14 ounces cheese, grated 3/4 cup chopped garlic OR 1/3 cup garlic powder 2 tablespoons salt 2 tablespoons dried oregano Directions 1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 45 minutes; drain. 2. Stir in butter, cheese, garlic, salt and oregano. Mash with a potato masher or with an electric mixer. Raspberries See ‘Bananas’ for Raspberry Banana Bread See ‘Blueberry’ for Blueberry Dump (Dumpster?) Cake, Blueberry Breakfast Sauce, Blueberry Popsicles See General Recipes for No Skill Fruit Tart, Fruit Salad and Fruit Crisp Raspberry Sour Cream Pie Ingredients 2 (9 inch) unbaked pie crust OR see graham cracker crust recipe in “Easy Key Lime Pie” 2 eggs 1 1/3 cups sour cream 1 teaspoon vanilla extract 1 cup white sugar 1 pinch salt 1/3 cup all-purpose flour 3 cups raspberries (substitute blueberries or strawberries, if you like!) Topping: 1/2 cup brown sugar 1/2 cup all-purpose flour 1/2 cup chopped walnuts 1/4 cup butter, chilled Directions 1. Preheat oven to 400. 2. In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Divide into 2 unbaked pie crusts. 3. Bake in preheated oven for 30 to 35 minutes, or until the center begins to set. Sprinkle with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving. 4. To make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Revolution Raspberry Cupcakes Ingredients 1-1/2 cups graham cracker crumbs 1/2 cup chopped pecans 1/4 cup and 2 tablespoons butter, melted 1-1/2 cups fresh raspberries, crushed 1 (8 ounce) package cream cheese 2-1/2 cups and 2 tablespoons sweetened condensed milk 2 cups frozen whipped topping, thawed Directions 1. Line two 12 cup muffin pans with paper cup liners. In a medium bowl, combine graham cracker crumbs, crushed pecans and melted margarine, mixing well to blend. Spoon mixture evenly into a muffin pan lined with paper cup liners. Press mixture with a spoon to firm bottom. Puree raspberries and set aside. 2. Beat cream cheese until fluffy. Add condensed milk and 1 cup of the raspberry puree and mix until well blended. Fold in whipped topping. 3. Spoon evenly into baking cups. Freeze for at least 5 hours. When ready to serve, remove paper liners. Invert cakes onto individual serving plates. Drizzle remaining raspberry puree over cakes. Garnish with a few whole raspberries. Serve frozen. Rutabaga Sweet Rutabaga (Ultimate Frisbee) Discs Ingredients 8 medium rutabagas (about 1 pound each) 1 cup butter 1 cup honey Directions Preheat oven to 400. Remove the rutabaga skins. Cut into ¼ inch thick frisbees. Brush baking sheet and frisbees with butter. Bake for 15 minutes, turn, coat with honey and bake another 15 minutes. Strawberries See General Recipes for fruit smoothie, fruit salad, and No Skill Fruit Tart, Mixed Fruit Crisp. See ‘Bananas’ for Raspberry Banana Bread See ‘Blueberry’ for Blueberry Dump (Dumpster?) Cake, Blueberry Breakfast Sauce, blueberry popsicles, See ‘Raspberry’ for Raspberry Sour Cream Pie Strawberry Bread Makes enough to fill four loaf pans Ingredients 4 cups fresh strawberries 6-1/4 cups all-purpose flour 4 cups white sugar 2 tablespoons ground cinnamon 2 teaspoons salt 2 teaspoons baking soda 2-1/2 cups vegetable oil 8 eggs, beaten 2-1/2 cups chopped pecans (optional) Directions 1. Preheat oven to 350. Butter and flour four 9 x 5 inch loaf pans. 2. Slice strawberries, and place in medium-sized bowl. Sprinkle lightly with sugar, and set aside while preparing bread mixture. 3. Combine flour, sugar, cinnamon, salt and baking soda in large bowl: mix well. Blend oil and eggs into strawberries. Add strawberry mixture to flour mixture, blending until dry ingredients are just moistened. Stir in pecans. Divide batter into pans. 4. Bake for 45 to 50 minutes, or until tester inserted comes out clean. Let cool in pans on wire rack for 10 minutes. Turn loaves out, and cool completely. Easy Strawberry Jam Makes 5 cups of jam. Ingredients 2 pounds fresh strawberries, hulled 4 cups white sugar 1/4 cup lemon juice Directions 1. In a wide bowl, crush strawberries in batches until you have 4 cups of mashed berry. 2. In a heavy bottomed saucepan, mix together the strawberries, sugar, and lemon juice. Stir over low heat until the sugar is dissolved. 3. Increase heat to high, and bring the mixture to a full rolling boil. Boil, stirring often, until the mixture reaches 220 degrees. 4. If the jam is going to be eaten right away, place in jar and refrigerate. 5. To preserve jam, transfer to hot sterile jars, leaving 1/4 to 1/2 inch headspace, and seal. Process in a water bath. Spinach See General Recipes for salad ideas, frittata, stir fry recipes. Also, try to sneak chopped spinach into pasta sauces. Cream of Spinach Soup Ingredients 12 lb fresh spinach 1 cup butter 2 cup minced onions 24 cups chicken or veggie broth (about 15 cans) 4 cup potatoes 4 cup milk or cream salt and pepper, to taste Directions Melt butter in a large saucepan, sauté the onions until soft. Add spinach, cook until wilted. Meanwhile, heat broth to boiling and chop potatoes. Add them to spinach. Cook together until potatoes are soft. Blend together, then add cream, salt and pepper and reheat. Easy Fried Spinach Ingredients 1/2 cup unsalted butter 4 (10 ounce) bags fresh spinach leaves 16 cloves garlic, thinly sliced Directions Melt the butter oil in a large skillet over medium heat. Add the garlic; cook and stir for about 2 minutes, until it is just beginning to brown. Put in the spinach leaves and cook for about 5 minutes while stirring, until the leaves are dark and are about 1/4 of their original size. Winter Squash (Common Types: butternut, spaghetti, acorn) Easy Roasted Squash Ingredients Whatever squash we have Oil Garlic, salt, pepper Optional: rosemary, sage Directions 1. Preheat oven to 400. 2. Peel and cube the winter squash. 2. Toss with oil, garlic, salt and pepper 3. Bake for at least 30 minutes, until tender. What to do when a Spaghetti Squash Rolls In Ingredients 5 spaghetti squash, halved lengthwise and seeded 1/2 cup vegetable oil 5 onions, chopped 5 cloves garlic, minced (or 3 tsp. garlic powder) 7-1/2 cups chopped tomatoes 4 cups crumbled cheese – preferably feta, or goat 1/2 cup chopped fresh basil (or ¼ cup dried basil) Salt and pepper to taste Optional: 3/4 cup sliced black olives Directions 1. Don’t panic! This is fun! 2. Preheat oven to 350. Lightly grease a baking sheet. 3. Place spaghetti squash cut sides down on the prepared baking sheet, and bake 30 minutes in the preheated oven, or until a sharp knife can be inserted with only a little resistance. Remove squash from oven, and set aside to cool enough to be easily handled. 4. Meanwhile, heat oil in a skillet and sauté onion in oil until tender. Add garlic, and sauté for 2 to 3 minutes. Stir in the tomatoes, and cook only until tomatoes are warm. 5. Use a fork to peel the stringy pulp from the squash, and place in a medium bowl. Toss with the sautéed vegetables, cheese, and seasonings. Serve warm. Cheesy Squash with Garlic! Ingredients 1/2 cup minced fresh parsley (or ¼ cup dried parsley) 1/2 cup oil 10 garlic cloves (or 5 tsp garlic powder) 1 tablespoons salt 2 teaspoons pepper 6 medium butternut squashes, peeled and cut into 1-inch cubes 2 cups grated cheese (parmesan works best) Directions 1. Preheat oven to 400. 2. In a large bowl, combine the cheese and seasonings. Add squash and toss to coat. 3. Transfer to a baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender. Summer Squash (Common types: zucchini, yellow crookneck) See “carrots” for “Apple, Carrot, Or Zucchini Cake” recipe See “lemon” for “Lemon Zucchini Drops” See “onion” for “Onion Zucchini Pancake” See “eggplant” for “Eggplant and Zucchini Casserole and “Let’s Call it Pizza!” Zucchini and Tomato Gratin (or, zucchini, cheese, tomatoes, oh my!) Ingredients 1/4 cup olive oil 8 zucchini, sliced 2 large cloves garlic, crushed 1/2 pound thinly sliced mozzarella cheese 8 large tomatoes, peeled and sliced 1/2 cup grated Parmesan cheese 2 tablespoons chopped fresh basil salt and freshly ground black pepper Directions 1. Preheat oven to 375. 2. Heat the olive oil in a large skillet over medium heat, and spread the zucchini slices into the skillet in a single layer. If they don't fit, cook them in batches. Sprinkle pieces of garlic over the zucchini, and cook until the zucchini are golden brown on both sides, about 8 minutes per side. Remove from heat. 3. Arrange the slices of zucchini in a hotel pan, alternating with slices of mozzarella cheese and tomato, so that the slices overlap each other in a neat row pattern. Sprinkle the Parmesan cheese and basil over the dish, and season to taste with salt and pepper. 4. Bake in the preheated oven until the cheese is melted and brown and the dish is bubbling, about 30 minutes. Zucchini Cornbread Casserole Makes 16 servings Ingredients 12 cups shredded zucchini 3 onion, chopped 6 eggs, beaten 3 (8.5 ounce) packages dry corn muffin mix 1-1/2 teaspoons salt 3/4 teaspoon ground black pepper 1-1/2 pounds Cheddar cheese, shredded Directions 1. Preheat oven to 350. Grease a 2 quart casserole dish. 2. In a large bowl mix EVERYTHING, saving half the cheese to sprinkle on top. 3. Bake for 60 minutes. Stuffed Zucchini Ingredients 24 zucchini 8 pounds pork sausage, ground beef or ground turkey 8 cups dry bread crumbs 8 cloves garlic, minced (or 4 tsp garlic powder 8 (32 ounce) jars spaghetti sauce 4 cups grated Parmesan cheese 4 cups shredded mozzarella cheese Directions 1. Preheat oven to 350 degrees F (175 degrees C). 2. Trim stems from zucchini and slice lengthwise. Scoop out seeds and put in bowl. Mix seeds with sausage, garlic, bread crumbs, and parmesan cheese. Stuff squash with sausage mixture and place in baking pan. Pour sauce over squash and cover pan with foil. 3. Bake in preheated oven for 45 minutes, or until sausage is cooked. Remove foil and cover with mozzarella cheese. Cook until cheese is melted. Sweet potatoes Fancy Sweet Potato Casserole Ingredients 8 cups sweet potato, cubed 1 cup white sugar 4 eggs, beaten 1 teaspoon salt 1/2 cup butter, softened 1 cup milk 1 teaspoon vanilla extract 1 cup packed brown sugar 2/3 cup all-purpose flour 1/4 cup and 2 tablespoons butter, softened 1 cup chopped pecans (optional) Directions 1. Preheat oven to 325. Put sweet potatoes in a medium saucepan with water to cover. Cook over medium high heat until tender; drain and mash. 2. In a large bowl, mix together the sweet potatoes, sugar, eggs, salt, butter, milk and vanilla. Mix until smooth. Transfer to a baking dish. 3. In medium bowl, mix the sugar and flour. Cut in the butter until the mixture is coarse. Stir in the pecans. Sprinkle the mixture over the sweet potato mixture. 4. Bake in the preheated oven 30 minutes, or until the topping is lightly brown. Solidarity Sweet Potato Fries Ingredients 3 tablespoons olive oil 1-1/2 teaspoons paprika 24 sweet potatoes, sliced lengthwise into quarters Directions 1. Preheat oven to 400. Spray a baking sheet with cooking spay or vegetable oil. 2. In a large bowl, mix oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet. 3. Bake 40 minutes in the preheated oven. Tastes great a little blackened. Tomatoes See ‘Greens’ for Swiss Chard with Garbanzo Beans and Tomatoes Fresh Tomato Soup: When the Tomatoes Come Rolling in! Ingredients 20 cups chopped fresh tomatoes 5 sliced onion 20 whole garlic cloves OR 3 Tablespoons garlic powder 10 cups vegetable or chicken broth (about 5-6 cans) 1/2 cup and 2 tablespoons butter 1/2 cup and 2 tablespoons all-purpose flour 1 tablespoon salt 3 tablespoons sugar, or to taste Directions 1. In a stockpot, over medium heat, combine the tomatoes, onion, cloves and broth. Bring to a boil, and gently boil for about 20 minutes to blend all of the flavors. Remove from heat and blend the mixture with an immersion blender or food mill in a large bowl. 2. In the stockpot, melt the butter over medium heat. Stir in the flour to make a roux (which is a cooked mixture of flour and a cooking fat used to thicken sauces and gravies), cooking until the roux is a medium brown. Gradually whisk in a bit of the tomato mixture, so that no lumps form, then stir in the rest. Season with sugar and salt, and adjust to taste. Tomato and Bread Soup Ingredients 1 cup olive oil 4 pinches crushed red pepper flakes 16 cups stale white bread, cut into cubes 1/2 cup olive oil 8 cloves garlic, minced 4 onion, chopped 8 cans diced tomatoes OR about 14 cups diced tomatoes 24 cups vegetable or chicken broth (about 15 cans) 1/4 cup chopped fresh parsley OR 1 Tablespoon dried parsley 1 cup grated Parmesan cheese 3/4 cup chopped fresh basil Directions 1. Heat 4 tablespoons olive oil in a large stockpot over medium heat. Stir the pepper flakes into the oil and add the bread cubes. Cook the bread cubes until lightly brown. Remove bread cubes to paper towels, reserving the oil in the stockpot. 2. Pour 2 tablespoons olive oil into the stockpot. Cook the garlic and onion in the oil until the onion has softened, about 5 minutes. 3. Stir in the tomatoes, basil and drained bread cubes; cook about 10 minutes. Add the broth, parsley, and Parmesan cheese to the tomato mixture; bring to a boil. 4. Reduce heat to low and simmer 20 to 30 minutes. Garnish with basil before serving. Sliced Tomatoes with Vinaigrette Ingredients 3/4 cup and 3 tablespoons vinegar 3/4 cup and 3 tablespoons vegetable oil 1/2 cup and 2 tablespoons sugar 1 tablespoon and 2 teaspoons seasoned salt pepper to taste 10 medium tomatoes, cut into wedges Lettuce Leaves for garnish Directions 1. In a jar with a tight-fitting lid, combine the vinegar, oil, sugar, seasoned salt and pepper; shake well. Serve over tomatoes and lettuce. Peter Maurin Pasta Sauce Ingredients 1/4 cup and 3 tablespoons butter 28 regular tomatoes, diced 1-3/4 cups chopped fresh basil 2 tablespoons and 1 teaspoon olive oil 2 tablespoons and 1 teaspoon garlic salt salt and ground black pepper to taste 1/4 cup and 3 tablespoons all-purpose flour 1-3/4 cups water 7 cloves garlic, minced Directions 1. Melt the butter in a large skillet over medium heat; cook the tomatoes in the melted butter until they begin to fall apart, 5 to 7 minutes. 2. Add the basil, olive oil, garlic salt, salt, and pepper. Slowly stir the flour into the mixture and cook until it begins to thicken, 5 to 7 minutes. 3. Stir the water through the mixture to break up any lumps of the flour. Mix the garlic into the sauce and simmer another 5 minutes. Serve hot.

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