A Tradition of Good Taste and Grace

Immaculate Conception Parish in Rice marked its century-and-a-quarter anniversary Sept. 26 with a Mass concelebrated by Bishop John Kinney, Father Timothy Wenzel, pastor, and others. After the Mass, Bishop Kinney blessed the church addition — the Fellowship Hall and new kitchen, built in 2005, and 11 classrooms completed this past year. Then, everyone feasted at a hog roast with all the trimmings.

To further commemorate the occasion, Patti Krystosek, parish secretary and bookkeeper, and parish members Colleen Burton, Peggy Kubat, Diane Wojtanowicz and Pat Spence, compiled a cookbook titled “A Tradition of Good Taste and Grace.” Interspersed in the great collection of recipes, provided by many of the 465 families who are currently members, are favorites from the parish’s “Centennial Cookbook” published in 1985.

Pat Spence, parish faith formation director and liturgy coordinator, summarized the church’s first 100 years and wrote the narrative of the last 25 for the history portion of the book.

The books can be ordered from the parish office (320-393-2725) for $15, plus $5 shipping and handling. Or they can be purchased at the Catholic Credit Union, 300 23rd Ave. N, St. Cloud. (320-251-3971)

I truly enjoyed paging through this cookbook — so many of the recipes would be fun to try! I’ve chosen two to share with you today — “Wild Rice Quiche” submitted by Father Wenzel and his brother, Tony, and Erin Kelash’s “Caramel Pecan Pumpkin Pie.” Bon appétit! CJK

Wild Rice Quiche

(Father Timothy Wenzel and Tony Wenzel)

9-inch unbaked pie shell

1/3 cup chopped Canadian bacon or fully cooked ham

1 small onion, finely chopped

1 tbsp. butter

1 cup cooked wild rice

1 cup Monterey Jack cheese, shredded

3 eggs

1 1/2 cup light cream

1/2 tsp. salt

Preheat oven to 450°F. Prick bottom of pie shell with a fork and bake for 7 minutes at 450°F. Remove from oven and cool. Reset oven temperature to 325°F.

Fry bacon (or ham) and onion in butter. Mix in the wild rice and spoon into the crust. Sprinkle on the cheese.

Beat the eggs, cream and salt and pour the mixture over the top. Bake an additional 40 minutes at 325°F or until the center is done.

Caramel Pecan Pumpkin Pie

(Erin Kelash)

9-inch unbaked pie shell

Filling:           

2 eggs, slightly beaten

15 oz. can pumpkin

1/4 cup milk

3/4 cup sugar

1 tbsp. flour           

1 tsp. lemon peel, finely shredded

1/2 tsp. vanilla

1/4 tsp. salt

1/4 tsp. ground cinnamon

1/8 tsp. ground allspice

Topping:

3/4 cup brown sugar

1/2 cup pecans

3 tbsp. butter

Preheat oven to 375°F. In large bowl, stir together eggs, pumpkin and milk. Stir in sugar, flour, lemon peel, vanilla, salt and spices. Pour into pie shell. Cover edges of crust with foil to prevent over browning. Bake at 375°F for 25 minutes.

In a small bowl, mix brown sugar, pecans and butter. Remove foil from crust and immediately sprinkle mixture over top of pie. Bake an additional 20 minutes or until knife inserted in center comes out clean.