The following is a collection of our favourite recipes from our parishioners. These
delights have been served at family gatherings and UCW functions and church dinners.
We will be updating this page periodically
so be sure to bookmark our web site.
All of the previously featured recipes
have been posted in the Perennial
Delights section of the message
forum.
If you have a recipe to share or if
you would like to send us your feedback
then join the HARP
Charge Forum. Membership is free
and there are tips to help you get started.
Happy Cooking!
Breakfast Cookies
1/2 cup low fat or non-fat, plain or
sugar-free yogurt
2/3 cup low fat or non-fat milk
3/4 cup frozen strawberries
1/3 Tbsp. peanut butter (optional)
Directions:
Place all ingredients in a blender.
Once well combined, remove and serve.
Great for breakfast on the go or
a cool drink on a warm day.
Yields: 2 - 8oz serving.
Seafood Casserole
3 cups all-purpose flour
1-1/2 tsp. baking soda
1-1/2 tsp. salt
1-1/2 cups low fat buttermilk
1/2- 1 cup of raisins, currants or other
dried fruits of your choice
Directions:
Sauté onions & celery in 3 tbsp. butter.
Add salt & pepper.
Mix in flour. Add milk slowly.
Stirring until bubbling & smooth.
Add celery, onions & cheese.
Cook until cheese melts & the sauce thickens.
Add seafood & place in a large casserole.
Heat at 375ºF
for approx. 20-30 minutes or
until contents reaches a rolling bubble.
Serve over rice or party shell.
Polish Dill Pickles
4 cups of vinegar
4 cups of sugar
1 cup of water
1/2 cup of salt
Directions:
Put 2 or 3 slices of onion in bottom of each jar
with a bit of garlic.
Then half fill the jar with cucumber slices.
Add a bit more garlic and fill the jar with
cucumber slices.
Add a bit more garlic and one head of dill.
Bring the first four ingredients to a boil and
pour over the contents of each jar.
