St. Patrick School
Hi!!! St. Patrick School has students grades Pre-k to 8th. We are located in Smithtown, New York. Smithtown is located on Long Island, about 50 miles from Manhattan. Long Island is shaped like a fish, with the tail, which started at Riverhead, divided into the North and South Forks. The North fork is still pretty rural, with lots of farms. It ends at Orient Point. The South fork has wonderful ocean beaches, and ends at Montauk Point.
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Asparagus Roll-Up
By: Erin Mac. Fourth Grade
White bread-cut off crusts, rolled flat and thin.
Cheese Whiz
Asparagus tips
1) Cut-up and roll out bread.
2) Put Cheese Whiz and asparagus on piece of bread and roll-up.
3) Brush with melted butter.
4) On cookie sheet, cook at 350 degrees till brown (5-10 min.)
Story/Description:
This is a recipe from my Aunt Helen. At all of the " Mac " parties someone always makes them. They are delicious. Aunt Helen has since passed away, but every time we eat them, we think of Aunt Helen and how much we love her.
Wagner's Appetizers
by Scott W. Fourth Grade
Sausage rolls- cook at 350 degrees until brown (about 45 minutes) set aside to cool. Then cut each sausage into fours.
Hot Dog Rolls- Buy Cocktail Franks (no cooking necessary before rolling)
Buy crescent rolls- Cut each crescent roll in half. (So onecontainer will make 16 rolls not 8.)
Put filling you desire on crescent roll and roll it up. Cook at 350 degrees or until lightly golden.
Story Description: It has been a tradition for a couple of decades for the Wagner family to make these appetizers on holidays or birthdays. Whenever we eat the appetizers the whole family is together.
Pierogies
Dana J. Fourth Grade
Dough: - 2 cups of flour
- 1/2 cup water
- 1/2 tsp. salt
- 2 egg yolks
Place flour on board -place egg yolk in well - keep cutting with fork - add salt and water. Cover with warm bowl for ten minutes.
Filling: - 3/4 loaf of farmer's cheese
- 1 tbs. melted butter
- 2 eggs
- 3 tbs. of sugar
- 1 grated onion
Roll dough on flour board and cut in 4 inch circles. Place tbs. of filling in center, fold, wet and pinch closed.
Boil in salted water 3-5 minutes.
Cool on wax paper. Before serving, fry in butter - brown on both sides.
You may substitute filling with a combination of mashed potato, onion and cooked cabbage.
Story Description:
Serving Pierogies on Christmas Eve is a tradition from our Polish/Lithuanian heritage. Christmas Eve is a religious holiday where we observe fasting. It is a meatless celebration. At this special family dinner, 3 types of soup are served, 3 types of fish and an "odd" number of appetizers. The perogies can be served with sour cream or sprinkled with sugar.
Dad's Pizza
Frank G. Fourth Grade
- Store bought pizza dough.
- One red, one green pepper.
- One large onion.
- Small jar Marinara sauce.
- 1 lb. shredded mozzarella cheese.
- 2 tbs. vegetable oil.
1) Cook peppers and onion in hot oil until soft, about 10 min.
2) Layer sauce, peppers, and onion, then mozzarella on raw dough that has been stretched onto pizza pan.
3) Bake in 500 degrees oven approximately 12 minutes, until bottom crust is crispy.
Story/DescriptionThis pizza recipe is special to me because my father made up the recipe and he makes it himself for my family.
Tortellini Alfredo
by: Mike T. Fourth Grade
Ingredients:- 2 egg yolks
- 1 stick of butter
- 2/3 cup of heavy cream
- 2/3 cup of Romano Cheese
- 1 lb. Tortellini
Preparation:Beat egg yolks and cream together. Cook and drain tortellini. Pour melted butter over tortellini. Add the egg/cream mixture and cheese. Toss well. Let stand, covered, 5 minutes.Story/Description This Italian pasta dish is very special. It tastes so good that everyone will think you spent hours cooking. It is so easy and fast to make! It goes very well with sausage, garlic bread and a garden salad. My mom makes this dish on special occasions, holidays, and birthdays.
Colcannon
By: Caitriona M. Fourth Grade
Ingredients- 1 pound white cabbage or 1 packet chopped kale (frozen)
- 1 teaspoon salt
- 2 pounds of potatoes
- 2 medium leeks-washed and sliced thin or 2 medium onions
- chopped fine
- 1 cup milk
- 8 tablespoons (1 stick butter)
- salt and pepper to taste
- 2 garlic clovers optional
Preparation:1) Bring a pot of salted water to a boil and boil the cabbage until tender (12 to 14 minutes.)
2) Drain off water and chop the cabbage- set aside.
3) Bring another pot of water to a boil and boil the potatoes until tender. Drain off water and set aside.
4) Put the leeks in a sauce pan. Cover with the milk, bring close to boiling then turn down into a simmer until tender. Set aside.
5) Add the mace salt and pepper and garlic to the pot with the potatoes and mash well with a hand masher.
6)Now add the leeks and their milk and mix in with the potatoes taking care however not to break the leeks down too much. Add a more milk if necessary to make it smooth.
7) Mash in the cabbage and lastly the butter. The texture that you want is smooth buttery potatoes with pieces of leek and potatoes.
8) Transfer the whole mixture to an oven proof dish with pattern and place under the broiler to brown. Serves 6
Description: We eat Colcannon on Halloween. The Little people surprise us with quarters in our Colcannon.
Corned Beef and Cabbage
By: Meghan K. Fourth Grade
Ingredients:- beef brisket
- garlic clove
- pepper
- 5 pound cabbage
- potatoes
Preparation:
1) In 8 quart pot bring beef brisket, garlic clove, pepper and water to boil.Reduce to simmer for 3 1/2 hours.
2) In separate pots boil cabbage and potatoes until done.
3) Slice meat and serve with cabbage, potatoes, and fresh loaf of rye bread.
Description:
My family usually eats corned beef on St. Patrick's Day. We usually celebrate St. Patrick's Day with other members of our family. St. Patrick's Day is special to me because the leprechauns come. Most of all this day is special because it is a day to remember St. Patrick.
Grandma's Chicken
by: Patrick S. Fourth Grade
- 1 lb. of chicken breast (boneless).
- Creamy Italian salad dressing.
- One cup seasoned breadcrumbs.
Thin the chicken breast. Dip in salad dressing. Next you roll the chicken in the breadcrumbs. Bake them at 350 degrees for ten minutes on each side.
Description:
My Grandma makes this for the kids when she comes. It's her recipe! She told it to my mom and aunts. We also have it once a week. We bring it on our trips.
Baked "Birthday" Ziti
by Michael V. Fourth Grade
- 1 lb. ziti macaroni
- 3 lb. ricotta cheese
- 1 1/2 lb. ground round (fried)
Cook ziti. Then layer the ziti, ground round, ricotta cheese, and sauce in a pan. Continue layering. Bake at 350 degrees for approximately 45 minutes to 1 hour.
Story Description:
Every year for my birthday we have a big family party. It's me and my sister's birthday (We're twins). And it's my Dads birthday too, so it's a big day at my house. My mom cooks a lot of food-but our favorite is always the baked ziti.
Deep Fried Shrimp
by: Alyssa V. Fourth Grade
Ingredients:- 1 1/2 pounds medium raw shrimp
- vegetable oil
- 1 1/2 cup all-purpose flour
- 1 tsp. salt
- 1/2 tsp. pepper
- 2 eggs, slightly beaten
- 3/4 cup dry bread crumbs
Preparation:
Peel shrimp leaving tails intact. Make a shallow cut lengthwise down back of each shrimp and wash out vein.Heat oil in (2 to 3 inches) in deep fryer or Dutch oven to 325 degrees. Mix flour, salt and pepper. Coat shrimp with flour mixture. Dip into eggs, then coat with bread crumbs. Fry 2 minutes or until brown; drain on paper towels. Makes 4 servings, 365 calories per serving.
Description/story
I Love when my mom makes deep fried shrimp. It's so good. I Love it. We have it on Friday nights.
Stuffed Cabbage
By James C. Fourth Grade
Ingredients:- 1-4 lb. head of cabbage (par boiled)
- 1-1/2 lb. chopmeat (lean)
- 1 cup rice (cooked)
- 1 medium onion (diced and browned)
- 4 strips of bacon (cooked and diced)
- 2 eggs
- salt, pepper, parsley and basil or oregano
Sauce:
3 cans tomato soup (add 3/4 can water for each can.)
1 can chopped tomatoes
Preparation:
Par boil head of cabbage. Beat 2 eggs in bowl. Add salt, pepper, parsley, basil or oregano, browned onions, and bacon bits. Add meat mixture until all is combined (use hands). Peel off cabbage leaves carefully and trim off thick stem. Put a spoonful of meat on a cabbage leaf and roll up stem side to leaf edge. Tuck in ends carefully. Put stuffed cabbage into warm sauce and simmer for 1 1/2-2 hours. Check to see if meat is done.
Story/Description:
My Hungarian great grandmother Katalyn Bensch would make a big soup pot of stuffed cabbage on a Sunday morning. My grandmother had 2 brothers and 4 sisters. They all had many friends that were always invited for lunch or dinner. Neighbors visited and were welcome to have what was cooking on the stove. No one left without something to eat. It was a very warm home.
Pernil AL Horno (Roast Pork Shoulder)
by Samantha L. S. Fourth Grade
- 1 4 to 6 Pound pork shoulder, casing removed!
- Juice of one whole lemon
- 3 cloves garlic, peeled and cut into slivers
- salt and ground black pepper to taste
- 1 tablespoon dried oregano
Directions:
1) Cut the lemon in half and sprinkle lemon juice over the entire pork shoulder. This will rid the meat of its "swinish" odor.
2) Wash pork thoroughly under cold running water. Pat dry with paper towels.
3) With a sharp knife make slits in the fat and meat of the shoulder. Stud the slits with garlic slivers.
4) Sprinkle the shoulder with salt, pepper and oregano. Rub seasoning into the skin.
5) Place meat in a large pot or kettle. Cover and refrigerate for at least 4 hours, preferably overnight.
6) After marinating, arrange pork shoulder in greased, shallow baking pan.
7) Bake in preheated 300 degree oven for about one hour. The meat should have a golden brown color.
8) Raise oven temperature to 350 degrees and bake for another two hours. Roast is done when pork is tender.
Description: This entree is regarded as a holiday treat in Puerto Rico. It's served during the Christmas holidays. Standard side dish is rice and pigeon peas.
Grandma's Tasty Pork Chops
By Katie M. Fourth Grade
Ingredients- Pork chops
- Salt
- Paprika
- Pepper
- Peppers and onions
- 1 cup of flour
Salt, pepper, paprika pork chop.Dip in flour. Brown it in sauce pan on both sides. Now add water, peppers and onions. Cover sauce pan and cook for one hour on low flame.
Description:
The reason why I like this is because it leaves a tasty taste in my mouth. Whenever I go to visit my grandmother she always makes chicken, but once she made pork chops.
Candied Sweet Potatoes
By: Laura D. Fourth Grade
Ingredients:- Sweet Potatoes
- 3/4 cup brown sugar
- 1/4 cup pancake syrup
- Tiny Marshmallows
Directions:
- Cook potatoes until done.
- Drain juice and save on side.
- To potatoes, add 3/4 of brown sugar and 1/4 of pancake syrup. Mash these up and put into lightly greased pan. Put dots of butter on top and then cover with tiny marshmellows. Bake for 1/2 hr.
Story/ Description:
My Uncle Miko always said his sweet potatoes were better. One Thanksgiving they had a contest. He put his on the table next to my mom's. Two dishes of my mom's were gone and only a half dish of his had been eaten. We always have my mom's on every holiday.
Italian Olive Salad
By: Ken C. Fourth Grade
- 1/4 lb. Green Italian olives, pitted
- 1/4 lb. Black Olives, pitted
- 4 Pickled green peppers, cut in chunks
- 1 Tablespoon of pimento, diced
- 1/2 Cup of diced celery
- 1/4 cup of olive oil
- 1 Large onion, sliced
- 1 Tablespoon of oregano
- 1/4 Cup of white vinegar
- salt and Vinegar (to add taste.)
Description:
We make this as a part of our Thanksgiving dinner at my house.
Italian Tomato Salad
by: Jason V. Fourth Grade
- Cut 4 tomatoes into 4 pieces.
- Add 3 teaspoons of vinegar oil.
- Cut 1 onion into 5 pieces and add in.
- Add basil.
- Put in 1 teaspoons of garlic.
- Mix for 2 minutes.
This recipe is from my grandmother. She makes it all the time. I really like it. Hope you enjoy!
Moma's Southern Sausage Stuffing
by: Danielle C. Fourth Grade
Ingredients: - 1 Roll sausage (Jones country brand )
- 1 onion
- 3 celery stalks
- 3 eggs
- 1 loaf of toasted bread salt & pepper
- garlic powder (optional)
Directions:Crumble sausage. Dice onions and celery. Brown in frying pan until golden. toast bread and crumble mix bread with sausage mix. Add 1 cup of water and 3 eggs. Mix well. Add 1 teaspoon of salt, pepper and garlic powder. Bake in turkey or chicken, or one hour at 350 degres by itself. This is a family recipe passed down from my great grandmother with LOVE.
Sausage Stuffing
by: Ann Marie V. Fourth Grade
Ingredients: - 1 1/2 lb. ground round- fry
- 6 sausage links-fry
- 1 basket mushrooms chopped and fried 2 cups bread crumbs
- 1/2 cup grated cheese
- 2 cloves of garlic-chopped-mix all ingredients together and put into turkey.
Story: Every Thanksgiving my great-grandmother makes this stuffing. She makes a lot of extra stuffing because everyone eats that more than all of the other food, except maybe the turkey!
Corn Bread Stuffing
by: Kristin V. Fourth Grade
Ingredients:- 1 pkg. (7oz) Corn muffin mix
- 1 pkg. (8oz) stuffing mix
- 1 cup sliced celery
- 1/2 chopped onion
- 1 teaspoon salt
- few grains pepper
- 1 cup giblet broth
- 2 eggs
- 1/2 cup melted butter
- 1 cup milk
Directions:Prepare and bake corn muffin mix as directed. When cool, crumble (make about 4 cups crumbs) Combine with next 7 ingredients, toss well to mix. Beat milk and eggs together, stir in. Stir in melted butter. Either stuff turkey or bake at 350 degrees for 40 minutes.
Description: Stuffing is special because we only have it on Thanksgiving Day. It is a day when my whole family gets together. The stuff is so good, we try to steal pieces as the stuffing is cooking and taken out of the oven. If I had a choice, I would eat only the stuffing and no turkey.
Irish Soda Bread
by: Maureen C. Fourth Grade
- 1 1/2 cups of sugar.
- 1 tsp. of salt.
- 3 cups of milk.
- 3 eggs.
- 1 and 1 tsp. of butter.
- 1 cup of raisins.
Mix all ingredients. Put in greased pan. Bake at 35 degrees for 1 hour. Story:My great-grandmother came from Ireland where they always eat Irish Soda Bread. When they came to America they brought the tradition with them. Now it runs through the family.
Cranberry Nut Bread
Carol D. Fourth Grade
- 1/2 bag cranberries, chopped (yields 3/4 cup) 1 TB. grated orange peel
- 2 cups all purpose flour
- 1 cup sugar
- 1 1/2 tsp. baking powder
- 1 cup sugar
- 1/2 tsp. baking soda
- 2 tbs. butter
- 3/4 cup orange juice
- 1 egg - well beaten
Preheat oven to 350 degrees.Grease and lightly flour 9"* 5"*3" loaf pan. Mix together flour, sugar, baking power and salt. Add butter. Stir in orange juice, egg and orange peel- mixing just to moisten.Add cranberry and nuts. Spoon into pan and bake at 350 degrees for 60 minutes. Cool for 15 minutes.
Description:Every fall my mother would always bake this bread for her grandmother. Little Nanny has gone to heaven and mom still makes the cranberry bread and a cup of tea.
Anisette Cookies
Kevin B. Fourth Grade
pre heat oven to 350 degrees
Ingredients:- 3 eggs
- 1 cup oil
- 1 cup sugar
- 1 tablespoon annisette extract
- 3 cups flour
- 3 1/2 baking powder
- pinch of salt
Preparation:In a large mixing bowl add eggs, oil sugar, and anisette extract. Beat until light and frothy. In small mixing bowl sift flour, baking powder and salt. While mixture is going add flour mixture gradually until all is well mixed.Batter will be thick. Spoon mix out onto greased cookie sheet into 2 loaves. Long ways for large slices, or 3 loaves sideways for smaller. Back until just about golden. Remove from oven when just about golden and cut into slices. Turn slices carefully, they will toast fast. Remove and turn on other side and repeat toasting process
Story: Baking anisette cookies with my Grandmother every year at Christmas time at her house. I love making anisette cookies!!!!
Lemon Bars
Kerry B. Fourth Grade
- 2 cups flour
- 4 eggs
- 1/2 cup powdered sugar
- 2 cups granulated sugar
- 1/2 teaspoon baking powder
- 1/3 cup lemon
- 1 cup margarine
- 1/4 cup flour
- powdered sugar for topping
1. For crust, mix flour, powdered sugar and baking powder. Cut in margarine until crumbly. Pat into greased 13 inch by 9 inch pan. Bake 25 minutes at 350 degrees.2. For filling, beat eggs with sugar, lemon juice and 1/4 cup flour pour over crust. Bake 25 minutes more. Cool sprinkle with powder sugar. Cut into bars.Story /DescriptionThis recipe was a favorite of my great grandmother's. She use to make it only at Christmas time. My grandmother started making it for myMom and now my Mom makes it for me. They are my favorite Christmas cookie. Some day I will bake them for my children, but only at Christmas so they will be special.
Noel Balls
by Frank L. Fourth Grade
Ingredients:- 3 white eggs - beaten
- 1 pastry shell - unbaked
- 5 apples
- 1/2 cup of milk
- 1/2 cup of sugar
Preparation: Mix eggs with milk. Add them all together. Bake for 1 hour. Now your ready!
This recipe came from my mom. She made it up herself. We always have it at Christmas. I think it tastes good!
Aunt Mary's Icebox Cake
by: Brian G. Fourth Grade
Ingredients:- Two boxes of plain chocolate wafer cookies (from super market.)
- Two cups heavy whipping cream.
- Two to four tablespoons sugar.
- Two teaspoon vanilla.
- Food coloring, sprinkles, cherries.
Preparation:1. With hand beater or mixer at medium speed, beat well-chilled cream until soft peaks from. Add sugar and vanilla while beating. 2. Spread whipped cream between cookies and stick them together to form a wreath or loaf shape. Spread whipped cream on top and sides of the shape. Decorate with sprinkles, cherries, etc. 3. Freeze for 4-6 hours before serving.
Description: My great Aunt Mary is 92 years old and has never had to use a stove her entire adult life. She lived in a women's residence in New York City without a kitchen. She is now living in a nursing home. When she visited my Mom's house she would make icebox cake without using the stove. It is on our family's menu every Christmas. It is always finished before any other dessert we serve!
"Amazing Coconut Pie"
By: Sam D. Fourth Grade
- Ingredients:
- 2 cups milk
- 3/4 cups sugar
- 1/2 cups biscuit mix
- 1 cup shredded coconut
- 4 eggs
- 1/4 cups butter
- 1 1/2 tsp. vanilla
Preparation: Combine milk, sugar, biscuit mix, eggs, butter, and vanilla in an electric blender container. Cover and blend on low speed for 3 minutes. Pour into greased 9 inch pie pan. Let stand about 3 minutes, then sprinkle with coconut. Bake at 350 degrees for 40 minutes. Serve warm or cool.
Story/Description: Our family has this as one of our Thanksgiving desserts. At this time we celebrate our country's founding and we give thanks for our many blessings from God.
Mom's Apple Pie
by Frank L. Fourth Grade
Ingredients:- 3 white eggs - beaten
- 1 pastry shell - unbaked
- 5 apples
- 1/2 cup of milk
- 1/2 cup of sugar
Preparation: Mix eggs with milk. Add them all together.Bake for 1 hour Now your ready!
This recipe came from my mom. She made it up herself. We always have it at Christmas. I think it tastes good!
Rice Pudding
Jaclyn R. Fourth Grade
- Ingredients:
- 1 gallon of milk
- 2 eggs
- 2 tsp. vanilla
- 2 cups rice
- 2 cups sugar
Preparation:Mix above ingredients together in a large saucepan. Bring mixture to a boil, then reduce heat and cook for at least one hour. Stir constantly. (Use a wooden spoon.) Rice pudding is ready when mixture sticks to wooden spoon and rice tastes tender. Garnish with cinnamon.
Story Description: Grammy Russo makes creamy rice pudding for Christmas and any other gatherings. She tops it with cherries, which make it very festive. This tasty treat is loved by the children (especially Christina) who love the sweet taste and know rice is good for them. The grownups (especially Pop Carlson) love it because it reminds them of their childhood. Everyone asks for the recipe so the memory will live forever.