Category Archives: Catholic

Catholic, Church (and other religious organizations) Cook Books & Recipes, Lemon Bars/ Squares, recipe

Baker Family Lemon Bars

It’s the infamous Lemon Bars & Lemon squares! As seen in who knows how many community cookbooks over the years. This variation came from The Wanderers: Assumption Church Folk Group 1984.

No discussion or posting of a recipe variation can happen without a callout to Just Hood who originally posted on reddit.

So this lemon walks into a bar…
byu/SednaBoo inJustHoodsLemonBars
Print Recipe

Baker Family Lemon Bars

Cook Time1 hour 9 minutes
Course: after church coffee hour, Dessert
Cuisine: American
Keyword: le’mon
Author: Baker Family

Ingredients

Cookie

  • ½ lb. butter softened
  • ½ cup confectioner's sugar
  • 2 cup flour
  • ¼ tsp salt

Topping

  • 2 cup sugar
  • 4 Tbsp. flour
  • 4 Tbsp. lemon juice
  • confectioner's sugar

Instructions

Cookie base

  • Blend together and press into 10"x14" pan.
  • Bake at 350° F for 25 minutes.

Topping

  • Mix and pour over baked mixture.
  • Return to oven and bake at 325° F for 25 minutes.
  • Cool, cut into squares and sprinkle with confectioner's sugar
Catholic, Church (and other religious organizations) Cook Books & Recipes, Favorite American and Hungarian Recipes, Hungary, International Foods, recipe

Creamed Cabbage Soup with Kolbasz (Kaposzta Leves Fustolt Kobassza)

I was tempted to write a long story about how when my great-great-grandmother was a girl she smuggled this Creamed Cabbage Soup with Kolbasz (Kaposzta Leves Fustolt Kobassza) recipe out of Hungary by sewing a copy of this in the hem of her skirt.
That didn’t happen. For one thing, my grandmothers were variations of the German/ Polish/ Swiss theme. For another? I got this from a church cookbook which is freely available at Archive.org.

[archiveorg st-emeric-church-hungarian-cookbook-ocrd width=560 height=600 frameborder=0 webkitallowfullscreen=true mozallowfullscreen=true]

Creamed Cabbage Soup with Kolbasz (Kaposzta Leves Fustolt Kobassza)

Print Recipe
Course Dinner, Lunch, Soup
Cuisine Hungarian
Keyword Cabbage, Kielbasa, Sauerkraut, soup
Author Ida Egyed

Ingredients

  • 1 lb sauerkraut
  • 2 qt water
  • 1 Tbsp lard or shortening
  • 2 Tbsp flour
  • 1 small onion
  • 1 tsp salt
  • 2 Tbsp. sour cream
  • ½ lb smoked kolbasz (Hungarian sausage)

Instructions

  • Rinse off sauerkraut.
  • Drain.
  • Cook in 2 quarts of water.
  • Add salt and cut up kolbasz.
  • Cook for 15 minutes.
  • Brown flour in lard.
  • Add diced onion; brown a little longer.
  • Pour into this ½ cup water.
  • Add to cabbage and kolbasz mixture.
  • Cook for 30 minutes and add sour cream.
[archiveorg st-emeric-church-hungarian-cookbook-ocrd width=560 height=384 frameborder=0 webkitallowfullscreen=true mozallowfullscreen=true]