Employees Help Food Pantries

Employees of Saint Clare's Hospital share 'tried and true' recipes to help area food pantries

Clare's Culinary Creations II (2007)

With 'tried and true' recipes, each analyzed for nutritional content, this book is certain to please experienced and novice cooks, alike. Created by the staff at Saint Clare's Hospital, Weston, it is a fundraiser to support local food pantries. Professionally published in a 3-ring binder with handy divider tabs and a built-in easel, it will be a great addition to any cookbook collection or displayed proudly on a kitchen counter.

How to purchase: Stop by Gifts from Saint Clare at Entrance #4 at Saint Clare's Hospital, 3400 Ministry Parkway, Weston.

Questions? Contact the Foundation of Saint Clare's Hospital, 715.393.2604.

Sample Recipes:
Here's a taste of the recipes you will find in Clare's Culinary Creations II. The book includes soups, salads, fruits and vegetables that are quick and easy.

 

Bugs on a Log/Bugs on a Toilet Seat by Lisa Reese, Volunteer

Celery ribs Apples Peanut butter Raisins

Clean celery and leave in troughs, cut about 3-4 inches long. Slice apples in half from top to bottom and dig out the core with a knife or melon baller. Fill celery and apple halves with peanut butter. Dot with raisins. It's just messy enough that children enjoy making it. It's crunchy and quick and a nutritious snack. Generations of Scouts can't be wrong.

 

Leek and Potato Soup by Dr. Ellen Schumannn

3 T. margarine 4  c. sliced leeks 1 lb. potatoes, peeled and diced 4 c. chicken broth 1/4 tsp. salt 1/8 tsp. pepper 1 bay leaf 1/2 c. sour cream 4 slices bacon, fried and crumbled

Melt margarine in a 3 quart saucepan. Add leeks and cook until tender. Stir in potatoes, broth, salt, pepper and bay leaf:   Bring to a boil.    Reduce heat .  Cover and simmer approx. 20 minutes or until potatoes are tender. Remove bay leaf. Cool slightly. Blend mixture in blender or food processor, half at a time, until smooth. Pour blended mixture back into saucepan. Gradually stir in sour cream. Cook over low heat for 3 minutes. Serve hot ,  and garnish bowls with bacon.

 

Maple Baby Carrots by Joanne Szitta, Greeter

1(16 oz.) pkg. fresh baby carrots 1/4 c. butter, cubed 2 T. Maple Syrup

Place carrots and a small amount of water in a 1-1 1/2 quart microwave-safe dish. Cover and microwave on high for 4-6 min. or until crisp-tender: drain. Add butter: microwave for 30 seconds or until melted. Drizzle with syrup and toss to coat.

 

Broccoli Sunshine Salad by Diane Michaels, Housekeeping

1/2 c. golden raisins 1 c. sunflower nuts 1/2 lb. bacon 1 head broccoli 1/4 c. (or less) chopped red onion 1 (8 oz.) bottle Marietta lite coleslaw dressing A few tsp. of white sugar to sweeten , to taste

Fry bacon crisp, then crumble it and set aside. Cut broccoli into bite-sized pieces. Peel stalk also and cut into pieces. Mix together broccoli, raisin, sunflower nut, bacon and onion. Blend in dressing and chill.

 

Snow Bowl Salad by Jackie Wojciechowski, Nutritional Services

1 c. chunk pineapple 1 c. mandarin orange 1 c. coconut 1 c. mini marshmallows 1 c. sour cream 1 c. dark sweet cherries

Drain all fruit, combine all ingredients and chill.

 

Clare's Culinary Creations I (2006)

Due to popular demand, we have reprinted Clare's Culinary Creations 2006. With 750 'tried and true' recipes, each analyzed for nutritional content, this book is certain to please experienced and novice cooks, alike. Created by the staff at Saint Clare's Hospital, Weston, it is a fundraiser to support local food pantries. Professionally published in a 3-ring binder with handy divider tabs and a built-in easel, it will be a great addition to any cookbook collection or displayed proudly on a kitchen counter.

Special Features: 

• Every recipe is analyzed for nutritional content. 
• The introductory pages include tips from a registered dietitian on modifying recipes for healthier meals and better nutrition. 
• There are 15 easy-to-use divider tabs -- from appetizers, beverages and breads to crock pot pleasers, grilling favorites, quick cooking and vegetables/side dishes. 
• Many recipes are Bread Basket Restaurant favorites from the hospital's popular chefs and restaurant staff. 
• The sample recipe, "Carrot Cake" has received rave reviews when served in the restaurant or at special hospital events. "It's divine," according to food and nutrition director, Dale Evert.

How to purchase:  Stop by Gifts from Saint Clare at Entrance #4 at Saint Clare's Hospital, 3400 Ministry Parkway, Weston. Books are $17.50 each and can be purchased via mail with an additional $4 to defray shipping costs.

Questions? Contact the Foundation of Saint Clare's Hospital, 715.393.2604.

Sample Recipes:

Carrot Cake
Submitted by Terri Lewandowski, Finance Director

1 c. vegetable oil
1-1/2 c. sugar
3 eggs
2 cups grated carrots
1/2 c. walnuts
1-3/4 c. flour
1-1/2 tsp. cinnamon
1-1/2 tsp. baking powder
1-1/4 tsp. baking soda
1/2 tsp. salt

Preheat oven to 350 degrees. Grease and flour a 9x13 inch baking pan. Cream oil, sugar and eggs. Add carrots and walnuts. Sift together; fold in flour, cinnamon, baking powder, soda and salt. Pour batter into pan; bake approximately 40 minutes. Frost with cream cheese frosting. (Nutritional Analysis: 24 servings; calories 195; fat 12 g; sat. fat 1 g; cholesterol 21 mg; carbs 20 g; protein 3 g; fiber 0.81 g; sodium 217 mg).

Jammin' Jerk Chicken
Submitted by Andrea Babik, Vascular Lab

1 T. Caribbean jerk seasoning
1 tsp. thyme leaves
1 tsp. onion powder
1/4 tsp. ground allspice
2-1/2 tsp. orange juice
4 boneless chicken breasts

In a small bowl, combine Caribbean jerk seasoning, thyme, onion powder, allspice and orange juice to make spice paste. Rub chicken with paste on both sides.Grill or broil over medium heat until each side is done, approx. 5-7 minutes. Or, bake in oven until center is no longer pink.(Nutritional Analysis:4 servings; calories 144; fat 1 g; sat. fat 0.28 g; cholesterol 20 mg; carbs 1 g; protein 7 g; fiber 0.08 g; sodium 18 mg). Cook's note: McCormick has all these spices available. 

Camp Ham Rollups
Submitted by Sue Gauerke, Nutritional Services

8 slices bread
8 slices ham
8 strips Swiss cheese
Soft butter

Trim crust from bread and roll to ¼ inch thick. Spread with butter. Add ham and cheese. Roll up and secure with picks. Toast over open fire, if desired. (Nutritional Analysis:8 servings; calories 209; fat 12 g; sat. fat 6 g; cholesterol 40 mg; carbs 14 g; protein 11 g; fiber 0 g; sodium 580 mg).

 

Lemon Poppy Seed Bread
Desiree DeJong, Recovery Room
Jackie Wojciechowski, Nutritional Services

1 pkg. lemon cake mix
1 (3.4 oz.) instant lemon pudding
1/4 c. poppy seed
1/2 c. oil
1 c. water   
4 eggs

Preheat oven to 350 degrees. Put all ingredients in a bowl and beat well for 4 minutes. Pour in greased and floured bread pans (2 large loaves or 4 mini loaves). Bake 35-40 minutes for the mini and 45-50 for the large loaves.

(Nutritional Analysis: servings 24; calories 274; fat 12 g; sat fat 3 g; cholesterol 79mg; carbs 37g; fiber 1g; sodium 300 mg):

Note: Jackie Wojciechowski follows this recipe, but uses a yellow cake mix.

Pecan-Zucchini Bread
Katie Kuehnhold, Nutritional Services

2 eggs
3/4 c. flour
1/4 c. vegetable oil
1 tsp. baking powder
1 tsp. vanilla
1 tsp. cinnamon
1/2 c. brown sugar, firmly packed
1/2 tsp. salt
1 c. zucchini, shredded and loosely packed (about 1 medium zucchini)
1/4 tsp. pecans, pieces
1 c. Post Selects Great Grain raisins, dates, pecans whole grain cereal

Preheat oven to 350 degrees. Beat eggs, oil and vanilla in a large bowl using a wire whisk until well blended. Stir in sugar. Add zucchini and cereal: mix well. Let stand 5 minutes. Combine flour, baking powder, cinnamon, salt and pecans. Add to cereal mixture, stirring just until moistened. Spray an 8 x 4 loaf pan. Bake 55 minutes to 1 hour or until toothpick inserted in center comes out clean. Cool 10 minutes in pan. Remove from pan to wire rack. Cool completely.

(Nutritional Analysis: servings 14; calories 150; fat 7g; sat fat 1g; cholesterol 30 mg; carbs 19g; protein 3g; fiber 1g; sodium 150mg):

Chocolate Chunk-Banana Bread
Katie Kuehnhold, Nutritional Services

2 c. flour
1/3 c. vegetable oil
1 c. sugar
1/4 c. milk
2 tsp. baking powder
6 squares semi-sweet baking chocolate, coarsely chopped
1/4 tsp salt
2 eggs
1/2 c. chopped walnuts
1 c. mashed bananas (about 3 medium)
1/2 tsp. baking soda

Preheat oven to 350 degrees. Mix flour , sugar, baking powder and salt in a large bowl; set aside. Stir eggs, bananas, oil and milk in a large bowl until well blended. Add dry ingredients; stir just until moistened. Stir in chopped chocolate and walnuts. Pour into greased 9 x 5 inch loaf pan. Bake 55 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan; cool completely on wire rack. Cut into 18 (1/2 inch thick) slices to serve.

Nutritional Analysis: servings 18; calories 220; fat 10g; sat fat 3g; cholesterol 25 mg; carbs 31g; fiber 2g; sodium 95mg):

Note: Can substitute 1 cup Splenda for 1 cup sugar. Changes nutritional analysis to: calories 190; carbs 21g; sodium, 130 mg):

Wine Bread
Beth Kocar, ICU/CCU

4 c. flour
1 c. milk
1 c. shortening
1 pkg. yeast dissolved in 1/4 c. warm water
3 T sugar
4 egg yolks, beaten
1 tsp. salt

Mix dry ingredients as for pie, then add milk, yeast and egg yolks. Kneed well and refrigerate for 1 hour.  Divide into 4 portions. Roll out in a rectangle 1/2 inch thick.

Filling

1 large can pineapple
3 T. cornstarch
1/2 c. sugar

Bring to boil and cool. Spread filling over rectangles of dough. Fold 1/3 over and then other 1/3 over. Bake at once for 30 minutes in 350 degree oven.

(Nutritional Analysis: servings 16; calories 298; fat 14 g; sat fat 4 g; cholesterol 54 mg; carbs 38g; protein 5g; fiber 1g; sodium 145 mg):

Note: Variations: May use 1 cup butter in place of shortening and just 3 egg yolks. May use about 1/2 to 3/4 can of wilderness pie filling or solo pastry filling, jam or lemon pie filling.

Rhubarb Bread
Karin Divett, Ambulatory Surgery Center

2 1/2 C. flour
1 1/2 c. nuts
1 1/2 c. brown sugar
1 c. milk
2/3 c. oil
1 tsp. salt
1 egg
1 tsp. soda
1 1/2 c. diced rhubarb
1 tsp. vanilla

Mix together and pour into 2 buttered loaf pans.

Crumb Topping

1 T. butter
1/2 c. sugar
1/2 tsp. cinnamon

Mix together. Sprinkle on top of batter in pans. Bake at 325 degrees for 60 minutes.

(Nutritional Analysis: servings 10; calories 366; fat 13 g; sat fat 2 g; cholesterol 21 mg; carbs 5 g; protein 6 g; fiber 2 g; sodium 374 mg): 

CAVATINI
Susan A. Zehner, Volunteer

1 large can black olives, sliced
1 large can mushrooms-drained
1 lb. ground beef 
Large bow tie noodles
1 clove garlic 
1 (32-oz.) jar spaghetti sauce
1 med. Onion
1/2 lb. shredded mozzarella
sm. green pepper (optional)
cheese and grated parmesan cheese
1/4 to 1/2 lb. pepperoni

Brown meat, drain, add onion, green pepper and garlic, cook until tender. Cook noodles according to package directions. Combine all ingredients in 9x13 pan or large casserole dish. Bake at 400 for 30 minutes.

(Nutritional Analysis: 12 servings; calories 503; fat 28 g; sat. fat 11 g; cholesterol 104 mg; carbs 36 g; protein 28 g; fiber 5 g; sodium 1654 mg)

Recipe Note: One of my friends and family favorites. Double the recipe for a large crowd. So simple and great tasting! Serve with salad and garlic bread.

Hidden Treasure Cake
Katie Kuehnhold, Nutritional Services

2-3 ripe bananas
2/3 c. margarine
1 1/2 c. sugar
liquid egg substitute equal to 3 eggs
3/4 c. low-fat buttermilk
1 T. vanilla
3 c. flour
2 tsp. baking powder
1/2 tsp salt
1 (15 oz.) can pineapple tidbits
2 (8 1/4 oz.) cans sliced peaches
Vegetable spray
1/3 c. lime juice
1/2 c. sugar

Peel bananas. In a shallow bowl mash with a fork. Measure bananas to equal 1 cup, put in a medium mixing bowl. Melt margarine; add to bananas along with sugar, egg substitute, buttermilk and vanilla. On medium speed beat for 1 minute. Sit together flour, baking powder and salt. Add half of the flour mixture to banana mixture and beat on low for 30 seconds. Scrape sides of bowl and add the other half of flour mixture and beat on low for 15 seconds. Preheat oven to 350^. Open can of pineapple and drain well pressing lightly on pineapple to get most of the liquid out. Add pineapple to cake batter. Mix with rubber spatula until combined well. Spray a 9x13 inch pan and pour batter in; spread evenly. Open cans of peaches. Drain well. Lay peach slices in rows on top of cake batter. Bake for 35 to 40 minutes or until knife inserted in middle of cake comes out clean. Mix lime juice with sugar in a small bowl. Spoon over hot cake and serve.

(Nutritional Analysis: 18 servings; calories 275; fat 8 g; sat. fat 2 g; cholesterol 0 mg; carbs 49 g; protein 1 g; fiber 0 g; sodium 55 mg)

CHEESY CROCKPOT CHICKEN

SaraJane Moucha, Emergency Room

2 lbs. skinless chicken breasts
2 cans cream of chicken soup
1 can cheddar cheese soup
1/4 tsp. garlic powder

Put chicken breasts in crockpot. Mix soups and garlic powder together, then pour over chicken breasts. Cover and cook on low 6-8 hours.

(Nutritional Analysis: 8 servings; calories 251; fat 11 g; sat fat 4 g; cholesterol 85 mg; carbs 9 g; protein 29 g; fiber 1 g; sodium 846 mg)

Recipe Note: Excellent served over rice.

FRENCH-FRIED POTATOES IN FOIL

Sue Gauerke, Nutritional Analysis

4 med. Baking potatoes, pared
3 T. butter or margarine
1 1/2 tsp. salt
1 1/2 T. parsley, chopped
1/2 c. sour cream

Cut an 18 inch length of heavy foil. Cut potatoes into French-fry slices and place in the center of foil. Dot with butter, sprinkle with salt, pepper and parsley. Wrap in foil and place on wire grill 2-3 inches above glowing coals or charcoal. Or, insulate foil package and cook directly on the coals for 20 minutes on each side. Open foil, place in serving dish, cover with sour cream, sprinkle with additional parsley and serve.

(Nutritional Analysis: 4 servings; calories 243; fat 14 g; sat. fat 9 g; cholesterol 35 mg; carbs 26 g; protein 4 g; fiber 3 g; sodium 952 mg)

15 MINUTE CHICKEN AND RICE DINNER

Andrea Babik, Vascular Lab

1 T. vegetable oil
4 chicken breast halves, boneless & skinless
1 (10 3/4 oz.) can Campbell's condensed cream of chicken soup
1 1/2 c. water
1/4 tsp. paprika
1/4 tsp. pepper
1 1/2 c. uncooked Minute Rice
2 c. broccoli flowerets, fresh or frozen

In medium skillet over medium heat, heat oil. Add chicken and cook 8 minutes or until browned. Set chicken aside and pour off fat. Add soup, water, paprika and pepper. Heat to a boil. Stir rice and broccoli. Place chicken on rice mixture. Season chicken with additional paprika and pepper. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink.

(Nutrtional Analysis: 4 servings; calories 449; fat 14 g; sat fat 3 g; cholesterol 110 mg; carbs 35 g; protein 44 g; fiber 0.82 g; sodium 656 mg)

HUNGARIAN GOULASH
Jodi Simpson, Emergency Room

1 c. chopped onion
2 T. shortening
1 lb. hamburger
1 1/2 c. chopped celery
1 (8 oz.) pkg. macaroni
1 can tomato soup
1/2 can kidney beans
1/2 c. chilli sauce

Brown hamburger with onion, shortening and celery. Cook macaroni. Drain. Add to hamburger mix along with tomato soup, beans and chilli sauce.

(Nutritional Analysis: 8 servings; calories 357; fat 15 g; sat fat 6 g; cholesterol 43 mg. carbs 38 g; protein 15 g; fiber 4 g; sodium 719 mg)

BEEF STROGANOFF

Geralyn Schug, Nutritional Services

1 1/2 lbs. groud beef
1 onion, chopped
2 (4 oz.) cans mushrooms
2 c. beef bouillon
2 tsps. Ketchup
1/4 tsp. garlic powder
1/4 tsp. salt
2 t. cornstarch
1 c. sour cream
3-4 c. hot cooked noodles

Brown beef and onions. Add mushrooms, boullion, ketchup, garlic and salt. Cook until hot. Put cornstarch in 1/3 c. water and add to meat mixture. Cook until thick. Stir in sour cream. Cook noodles according to package directions and drain well. Serve meat mixture over hot noodles.

(Nutritional Analysis: 8 servings; calories 409; fat 24 g; sat. fat 11 g; cholesterol 211 mg; carbs 26 g; protein 21 g; fiber 2 g; sodium 445 mg)

CHEESEBURGER 'N' FRIES CASSEROLE
Karen Schmutzler,

Volunteer

2 lbs. lean ground beef
1 can golden mushroom soup undiluted
1 can cheddar cheese soup Undiluted
1 (20 oz.)pkg. frozen French fries

Brown beef in skillet, drain. Stir in the soup and pour into lightly greased 9x13 pan. Arrange fries on top. Bake uncovered at 350 degrees for 50-55 minutes or until fries are golden brown.

(Nutritional Analysis: 8 servings; calories 239; fat 14 g; sat. fat 6 g; cholesterol 20 mg; carbs 23 g; protein 6 g; fiber 2 g; sodium 557 mg)

Recipe Note: My daughter gave me this recipe because it's a real pleaser for kids. Grandkids love it!!!

BROCCOLI AND CHEESE SOUP

Lori Fermanich, Risk Management

1 c. chopped onion
1 tsp. olive oil
2 cloves chopped garlic
3 c. fat free, chicken broth
1 (16 oz.) pkg. broccoli florets
2 1/2 c. skim milk
1/3 c. flour
1/4 tsp. black pepper
8 oz. light, processed cheese (velveeta)

Heat oil in a large non-stick saucepan. Brown onion and garlic. Add broth and broccoli. Bring to a boil. Reduce heat and cook covered for 10 minutes. Combine milk and flour, stirring with a whisk until smooth. Add milk mixture to broccoli, stirring constantly over heat until thickened. Add pepper. Remove from heat. Add cheese, stirring until blended. If you prefer a smoother texture, blend all of the soup in a blender or food processor. Otherwise, blend only a 1/3 of the soup and return it to the saucepan.

(Nutritional Analysis: 8 servings; calories 217; fat 7 g; sat. fat 4 g; cholesterol 24 mg; carbs 27 g; protein 11 g; fiber 3 g; sodium 471 mg)

Recipe Notes: Low fat, but doesn't taste that way.

HASH BROWN BAKE

Tracie Knab, Radiology Services

1 (2-lb.) bag frozen hash Browns (any style)
1 can cream of mushroom soup
1 (16 oz.) container sour cream
2 c. shredded cheese
1 sm. Onion, chopped (optional)
1-2 c. chopped ham (optional)

Heat soup and sour cream on stove until bubbly. Pour over hash browns. Spread in a greased 13x9 inch cake pan. Top with shredded cheese. Bake at 350^ for 45 minutes. Add the optional onion and/or ham to the hash browns prior to the soup mixture, if you want to have it included.

(Nutritional Analysis: 16 servings; calories 267; fat 16 g; sat. fat 8 g; cholesterol 37 mg; carbs 20 g; protein 10 g; fiber 2 g; sodium 744 mg)

Recipe Note: Add the onion and ham to make this a meal in itself!!

CHERRY-RHUBARB JAM

Joanne Szitta, Greeter

5 c. rhubarb, finely cut
1 c. water
5 c. sugar
1 can cherry pie filling
2 (3 oz.) pkgs. cherry gelatin

Cook rhubarb in water until tender. Add sugar and cook a few minutes, stirring constantly. Add pie filling and cook 6 to 8 minutes more. Remove from heat and add gelatin. Stir until completely dissolved. Pour into jars and seal. Store in refrigerator or freezer.

(Nutritional Analysis: 6 cups; calories 785; fat 23 g; sat. fat 0.06 g; cholesterol 0 mg; carbs 175 g; protein 25 g; fiber 2 g; sodium 52 mg)

MICROWAVE APPLE CRISP
Dr. Ellen Schumann, Family Birth Center

6-7 med. Apples (Macintosh or Cortland), peeled and sliced
1 tsp cinnamon
1/2 tsp. sugar
1/3 c. margarine, softened
1/2 c. brown sugar
1/2 c. sugar 
1/2 c. flour
1/2 c. oatmeal
1/2 tsp. cinnamon

Stir apples with 1 tsp. cinnamon and ½ tsp. sugar. Place in a 8 or 9 inch glass or ceramic baking dish. Cut the margarine into the brown sugar, white sugar, and flour until mixture is crumbly. Add oatmeal and ½ tsp. cinnamon. Sprinkle evenly on top of apples. Microwave12-14 minutes on high, rotating the dish half way through the cooking time. Serve warm with vanilla ice cream.

(Nutritional Analysis: 8 servings; calories 246; fat 8 g; sat. fat 1 g; cholesterol 0 mg; carbs 44 g; protein 2 g; fiber 2 g; sodium 93 mg)