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Dec. 2012                                                      Volume 6.3




                Connections
                       Holy Cross




            Merry Christmas!




              Holy Cross Church as seen on December 24, 2011
Taste and See the Goodness of the Lord!
                                                By Fr. Jerry Stluka

In this Christmas issue of Connections, we share our favorite Christmas recipes. A variety of ingredients
make up the delicious gifts we enjoy throughout this holy season of celebrating the presence (presents) of
GOD WITH US.


R    econciliation: the wounds of sin and division are healed. God saves us and frees us from our slavery to sin.


E    vangelization: the Good News of salvation brings light and joy to our world of darkness, gloom and sadness.


C    hrist: the Son of the Living God, is the COMMUNION of heaven and earth, humanity and divinity.


 I ncarnation: the Word of God becomes human and lives among us.


P    rayer: is playing before the Lord who is at home with us.


E    ucharist: whoever eats this Bread of Life will live forever!


              MAY OUR GENEROUS GOD COME TO YOU AND THROUGH YOU THIS
                              CHRISTMAS AND ALWAYS!


                                                        –2–
Newsnotes                              Compiled by Sr. Anne Keenan


Congratulations to the following couples who recently cel-
ebrated the Sacrament of Marriage at Holy Cross.

Drew Arasmith & Kyle Schimley.................September 8, 2012
Brandon Parageon & Brigid Tracy............September 12, 2012
Michael Costantino & Jessica Fleury........September 29, 2012
Clayton Roblee & Jenn Dugas........................ October 06, 2012
Adam Eltrich & Molly Lambka...................... October 27, 2012
Jason Davis & Lisa Okorowski.................... November 03, 2012
Jeff Rawson & Amy Beck............................. December 01, 2012
Adam Popilowski & Molly Schuetz........... December 15, 2012


RCIA/ Rite of Acceptance into the Catechumenate                                          Baptisms

On Sunday, December 2, 2012 we formally welcomed into           Colton Smith, child of Joey and Tiffany Smith was
the Catholic Community of Holy Cross the following adults       Baptised on Sunday, November 25, 2012. We welcome
who have completed the Inquiry Stage of the RCIA process.       Colton as one of our newest members.
Amanda Alheit, Linda Bonner, Wendi Bonner, Jason
Davis, Antonio (Tony) Garcia, Matt Hedman, Heather              Congratulations to Jamie and Eric Allen whose child,
Jahn and Yavonne McGarry                                        Everliegh Mae will be baptized on December 9, 2012.
These candidates, after prayerful discernment, have declared
                                                                We are happy to announce that Kylei Cook, the child of
their intention and desire to become full members of the
                                                                Sara and Jay Cook will be baptized on Sunday, Decem-
Catholic Church, and the Church in turn, accepts them as
                                                                ber 30, 2012. We welcome this newest member of our
persons who intend to become its members. We ask that
                                                                church family.
you keep them in prayer.




                                              Dates to Remember
         Saturday, December 8, 2012.............................. Immaculate Conception 11:30 am Mass

         Sunday, December 16, 2012...................Reconciliation Service 3:00 pm at St. Dominic’s

         Christmas Eve, Monday, December 24, 2012..........................................4:00 pm Mass

         Christmas Day, Tuesday, December 25, 2012.......................................10:00 am Mass

         January 1, 2013.............................................Feast, Mary Mother of God: 11:30 am Mass

         January 6, 2013............................ Epiphany of the Lord; OPEN HOUSE after each Mass


                                                           –9–
Holiday Recipes
My mom, Marian Evans, got this recipe from her            The Ambrosia Salad was passed on by Tim’s Mom
mom, Iona Finley. It’s been a holiday family favor-       and it remains one of his favorites.  He has since
ite for the Finleys, Evans; and Sloanns for over 50       made it for my Mom and family.  He’s not sure where
years. I hope you enjoy it at Christmas, Easter and       the cheese cookies originated but it has grown to be
Thanksgiving... 					                                     one of our favorites as well.
                                       – Susan Sloan                                  – Kathy Sako & Tim Brown
                Holiday Fruit Salad
                       Serves 8                                             Cheese Cookies
                                                                          Makes about 30 cookies
1 15 oz. can pineapple chunks - reserve juices
1 15 oz. can mandarin oranges - reserve juices            1 C Sugar
1/4 cup chopped maraschino cherries - reserve             1/4 C Feta, Ricotta, Goat, Cottage or similar cheese (I
juices                                                    like the Feta the best)
2 bananas chopped                                         1/4 C softened butter
1 cup red seedless grapes, halved                         1 tsp Vanilla
1/4 cup walnuts                                           1 Egg
                                                          2 C flour
Drain juices from fruit and add to saucepan. Add          1/2 tsp baking soda
water to equal 1 pint liquid. Add 1 cup sugar and         1/2 tsp salt
bring to a boil. Mix 1 egg + 3 tbsp. cornstarch with
juice of one lemon and mix until smooth. When             Mix dry ingredients (except for sugar) and set aside.
juice comes to a boil, add cornstarch mixture,            Use a fork or food processor and as much of the sugar
whisking constantly until thickened. Remove from          as needed to thoroughly incorporate the cheese. Blend
                                                          with the remaining liquid ingredients and remainder
heat and cool. Cut up bananas and nuts and add to
                                                          of sugar. Gradually add the premixed dry ingredients
fruit and pour cooled glaze over fruit. Chill.
                                                          until well blended. Form 1 - 1/4 in. balls and bake in a
                                                          325º oven (12 to 15 minutes) until surface cracks. DO
                 VANILLA STICKS                           NOT BROWN!
                  (May be cut in half)
                                                                              Ambrosia Salad
4 egg whites
1 lb. 10X sugar                                           1 C sugar
1 lb. almonds (Ground Fine)                               1 16 oz. bag cranberries
1 tsp vanilla                                             1 bag mini marshmallows
                                                          1 15 oz. can crushed pineapple, drained
Beat egg whites until stiff peaks are formed---add        1 C whipping cream (measure before whipping)
sugar and blend.
Separate about 1/4 for icing.                             Grind cranberries (works best with a meat grinder).
Add nuts to the reemaining 3/4 white mix.                 Dissolve sugar in ground cranberries. Add pineapple.
Form into long strip, then cut crosswise into 3/4 in.     Mix well. Fold in marshmallows.
strips.
Bake in a Slow Preheated Oven (275º) for 20 - 30          Whip cream and fold into mixture and chill.
minutes.
                                                                                      – Kathy Sako & Tim Brown
                               – Mr. Eugene Baumert

                                                        –3–
Dorothy Luzio’s Famous Pizzelles

                                                           6 eggs			                1 cup margarine*
My Great Aunt Ivy gave this cookie recipe to my moth-      3 1/2 cups flour		       4 ts baking pwder
er. Each Christmas, Mom would bake the Haystacks at        1 1/2 cups sugar	 	      2 Ts vanilla or anise
the same time as her Thumbprints to avoid wasting the
egg yolks.                                                 *don’t use more than one cup and don’t use oil substitute
My brothers and I enjoyed helping her with the baking.
We had a wonderful couple of days as we waited for         Beat eggs, adding sugar gradually. Beat until smooth.
Christmas Eve to arrive.                                   Add cooled melted margarine and vanilla or anise. Sift
                                                           flour and baking powder and add egg mixture. Dough
                                     – Debi Matthews
                                                           will be sticky enough to be dropped by spoon. Drop one
            Chocolate Puffs or Haystacks                   spoonful onto pizelle maker and close lid until pizzelle is
                                                           done.
From the kitchen of Ivy Simmons Giha                                                                 – Claire Miller

2 egg whites
½ c. sugar
¼ t. salt
1 t. vanilla
1 bag (6 oz.) semi-sweet chocolate morsels (melted)
1 1/3 c. coconut
½ c. chopped walnuts

Beat egg whites until stiff. Add sugar gradually and
                                                                          Grandma’s Apricot Squares
continue beating until blended. Add salt and vanilla.
                                                                          “a family favorite for years”
Fold in melted chocolate, coconut, and nuts. Drop by
teaspoon onto cookie sheet. Bake at 325 for 10 – 15        4 cups flour
minutes. Makes about 2 dozen cookies.                      1 cup sugar
                                                           1 cup margarine
                                                           1 teaspoon salt
                                                           1 teaspoon baking soda

ffff                                fff                    1 12 ounce jar apricot preserves
                                                           1/4 cup breadcrumbs
                                                           1/4 cup chopped walnuts
                                                           1 teaspoon melted butter
        Sour Cream Sugar Cut-Out Cookies                   3 eggs
          From the kitchen of Mickey Boyd
                                                           Combine flour, sugar, salt and baking soda. Cut in
1/2 cup butter/oleo		          1 egg                       margarine, adding enough milk to make a pie crust-like
1 cup sugar			                 1 t vanilla                 dough of ‘short’ consistency and add two eggs. Roll
                                                           dough (as for a pie) about 1/4 inch in thickness. Place
2 2/3 cups flour			            1 t baking powder
                                                           half of the dough on a cookie sheet or a square cake pan.
1/2 cup sour cream		           1/2 t baking soda
                                                           Spread dough with apricots and cover with the other half
                                                           of dough, spread well beaten egg on the top crust. Then,
Preheat oven to 425º. Bake 8 to 10 minutes on greased
                                                           combine mixture of breadcrumbs and chopped walnuts
baking sheet. Cream butter, sugar, egg and vanilla well.   and melted butter. Spread atop crust. Place in oven
Alternate flour mixture with sour cream.                   at 350 degrees and bake for 20 to 25 minutes (or until
                                                           golden brown). When cool, cut in bite-size squares,
                                        – Claire Miller    oblongs or triangles.

                                                                                                    – Irene Probasco


                                                        –4–
Grandma Dreese’s Doughnuts                       I make Buckeyes every year at Christmas, especially
                                                            vfor my brother who lives in Chicago. There are a

                            }
2 cups mashed potatoes                                      lot of Buckeye recipes out there, but this is by far the
2 cups sugar			                     let these cool          best I’ve ever found (from a Women’s Day magazine
4 Ts lard (salt)                                            years and years ago).

3 eggs                                                      Makes around 40 Buckeyes (I usually double it)
1 cup milk
4 ts baking soda                                            1 cup creamy peanut butter
1 T vanilla                                                 1/4 cup butter, softened
6 cups flour                                                1 teaspoon vanilla
                                                            1 1/2 cups powdered sugar
1/4 t. vinegar in lard                                      1/2 cup flour
                                                            1cup (I use more) semisweet chocolate chips, melted
Cook enough potatoes (peeled & drained) to make 2
cups mashed.                                                Beat peanut butter, butter & vanilla until smooth.
Mix potatoes, sugar and lard, set aside to let cool.        Gradually beat in sugar and flour until well blended.
When cooled add eggs, milk, soda, vanilla and flour.        Roll round teaspoonfuls into 1 inch balls. Arrange
                                                            on wax paper-lined cookie sheets and refrigerate 1
Roll dough onto a floured surface and cut dough-            hour or until firm. Spear one ball at a time with a
nuts with a doughnut cutter.                                toothpick and dip in chocolate to cover about two-
                                                            thirds. Arrange on cookie sheet and refrigerate until
Heat lard or Crisco, add vinegar. Use a candy ther-         chocolate has hardened. Store in refrigerator.
mometer and cook at doughnut stage.
                                                                                                    – Rachel Walsh
                                          – Claire Miller


                                                                            Chocolate Rum Balls

                                                            1/2 cup butter softened
                                                            1/3 cup sugar
                                                            1 egg yolk
                         Kolaches                           1 T dark Rum
                                                            1 t vanilla
8 oz. cream cheese softened                                 1/4 c. unsweetened cocoa
8 oz. butter softened                                       1 cup finely chopped walnuts or pecans
2 cups flour                                                powdered sugar
Assorted jams, nut filling
                                                            Cream butter, sugar and egg yolk in large bowl until
Blend all ingredients well, form into ball, wrap and        light and fluffy. Blend in Rum and vanilla. Stire in
chill well. Work with approximately 1/2 of dough at         flour, cocoa and nuts. Mix well. Cover and refrig-
a time, roll out thinly on a well floured board (thin-      erate until firm - 1 hour. Shape dough into 1 inch
ner than for piecrust). Cut into squares (about 2” x        balls. Line cookie sheet with parchment paper. Place
2”). Place 1/2 teaspoon fulling in center. Bring to-        cookies on cookie sheet 2 inches apart. Bake at 350º
gether two opposite tips of dough and seal. Bake at         15 - 20 minutes until firm. Cool on wire racks. Roll
350º until lightly browned. (about 10 to 12 minutes)        in powdered sugar. Makes 3 dozen.
                                                                                                      – Jean Finn
                                          – Jane Visocan

                                                       –5–
Aunt Joanne’s Ginger Snaps	
                                                                         Peanut Butter Fudge
1/2 cup margarine		             1/2 tsp. salt
                                                         3 cups sugar
1/4 cup butter			               2 tsps. soda
                                                         1 1/2 stick butter	
1/4 cup molasses		              1 3/4 tsps. cinnamon
                                                         2/3 cup evaporated milk
1 egg				                       1 3/4 tsps. cloves
                                                         Cook first 3 ingredients on med. heat to full boil,
2 cups sifted flour		           1 3/4 tsps. ginger
                                                         time for 5 mins., take off stove.
1. Cream butter. Add sugar, molasses, cream well.
                                                         Add 7 oz. jar marshmallow creme, 3/4 jar peanut
Add egg and beat well.
                                                         butter, and 1 t vanilla. Add to hot mixture and
2. Sift flour salt, soda and spices together.
                                                         spread in buttered 9 x 13 pan. Cool and cut.
3. Add dry ingredients. Blend
4. Chill dough (easier to handle)
                                                                                                – Mickey Boyd
5. Shape into balls walnut size or smaller. Dip in
sugar.
6. Place on cookie sheet.
7. Bake at 350º for 10 - 12 minutes.
8. Makes about 4 dozen, if icing, do not dip in
sugar.

                                       – Jan Kustron


This is the recipe of a childhood friend’s mother. When I was a young girl I’d go to my friend’s house, usu-
ally the weekend after Thanksgiving, and her mother would help us make these cookies for friends and fam-
ily for Christmas. We’d also make traditional sugar cookies in Christmas shapes with icing and sprinkles.
Needless to say, we made a huge mess. Her mother was always very patient with us and we had a great time.

                                            Chocolate Buttersweets
Cookie Mixture	                         Cream Coconut Filling	                     Chocolate Frosting
1 cup butter	                           6 oz. cream cheese, soft	                  1 cup semi sweet chocolate
1 cup confectioners sugar	              2 cups confectioners sugar	                4 Tbsp. butter
1/2 tsp. salt	                          4 Tbsp. flour	                             4 Tbsp. water
2 tsp. vanilla	                         2 tsp. vanilla	                            1 cup sifted confectioners
2 cups flour	                           1/2 cup flaked coconut
Preheat oven to 350º. Cream butter, sugar, vanilla and salt. Add flour little by little while continuing to mix
into a soft dough. Shape a teaspoon full of dough into a ball and place on ungreased cookie sheet. Press a
thumbprint into each ball. Bake 12 - 15 minutes until delicately browned.
While they are baking, take the softened cream cheese and cream well with sugar, flour and vanilla. Stir in
the coconut. Then melt the chocolate and butter with the water over low heat, stirring occasionally. Add
the sugar and beat until smooth.
While the cookies are still slightly warm, fill with about 1 tsp. of the cream cheese filling, then drizzle a tea-
spoon full of the chocolate frosting over the cookies.
Store in airtight container. These cookies can be frozen for longer storage.
                                                                                                   – Carol Plank

                                                      –6–
Christmas Eve
        ~ 2011 ~




–7–
Organ Dedication and
     Reception
 September 26, 2012




                       –8–
Holy Cross Catholic Church
                      204 S. Fifth Street, Columbus, OH 43215
                                          (614) 224-3416
                                     www.holycrosscatholic.com
                                                  Parish Staff
                                   Reverend Father Jerome D. Stluka, Pastor
                                      Rev. Fr. Ramon Owera, in residence
                                    Rev. Fr. Jose Manickathan, in residence
                                  Sister Anne Keenan, OP, Pastoral Associate
                                            Liturgy Schedule
                                          Sunday: 9:00 and 11:00 a.m.
                                         11:30 a.m. Tuesday - Saturday
                                                 Reconciliation
                                           Every Friday: 11:00 a.m.
                                       Every Sunday: 8:30 and 10:30 a.m.
                                       Holy Cross Connections
      Editor: Fr. Jerry Stluka                        					                Layout and Design: Jan Kustron
      Associate Editor: Sr. Anne Keenan OP            			                      Photography: Jack Kustron
      Managing Editor: Jack Kustron        			                                      Printing: Dee Printing
ADDRESS SERVICE REQUESTED
        Permit No. 293
     Columbus, OH 43218
            PAID                                                           Columbus, OH 43215
         U.S. Postage                                                      204 S. Fifth St.
    Non-Profit Organization
                                                                           Holy Cross Catholic Church

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December.connections.2012

  • 1. Dec. 2012 Volume 6.3 Connections Holy Cross Merry Christmas! Holy Cross Church as seen on December 24, 2011
  • 2. Taste and See the Goodness of the Lord! By Fr. Jerry Stluka In this Christmas issue of Connections, we share our favorite Christmas recipes. A variety of ingredients make up the delicious gifts we enjoy throughout this holy season of celebrating the presence (presents) of GOD WITH US. R econciliation: the wounds of sin and division are healed. God saves us and frees us from our slavery to sin. E vangelization: the Good News of salvation brings light and joy to our world of darkness, gloom and sadness. C hrist: the Son of the Living God, is the COMMUNION of heaven and earth, humanity and divinity. I ncarnation: the Word of God becomes human and lives among us. P rayer: is playing before the Lord who is at home with us. E ucharist: whoever eats this Bread of Life will live forever! MAY OUR GENEROUS GOD COME TO YOU AND THROUGH YOU THIS CHRISTMAS AND ALWAYS! –2–
  • 3. Newsnotes Compiled by Sr. Anne Keenan Congratulations to the following couples who recently cel- ebrated the Sacrament of Marriage at Holy Cross. Drew Arasmith & Kyle Schimley.................September 8, 2012 Brandon Parageon & Brigid Tracy............September 12, 2012 Michael Costantino & Jessica Fleury........September 29, 2012 Clayton Roblee & Jenn Dugas........................ October 06, 2012 Adam Eltrich & Molly Lambka...................... October 27, 2012 Jason Davis & Lisa Okorowski.................... November 03, 2012 Jeff Rawson & Amy Beck............................. December 01, 2012 Adam Popilowski & Molly Schuetz........... December 15, 2012 RCIA/ Rite of Acceptance into the Catechumenate Baptisms On Sunday, December 2, 2012 we formally welcomed into Colton Smith, child of Joey and Tiffany Smith was the Catholic Community of Holy Cross the following adults Baptised on Sunday, November 25, 2012. We welcome who have completed the Inquiry Stage of the RCIA process. Colton as one of our newest members. Amanda Alheit, Linda Bonner, Wendi Bonner, Jason Davis, Antonio (Tony) Garcia, Matt Hedman, Heather Congratulations to Jamie and Eric Allen whose child, Jahn and Yavonne McGarry Everliegh Mae will be baptized on December 9, 2012. These candidates, after prayerful discernment, have declared We are happy to announce that Kylei Cook, the child of their intention and desire to become full members of the Sara and Jay Cook will be baptized on Sunday, Decem- Catholic Church, and the Church in turn, accepts them as ber 30, 2012. We welcome this newest member of our persons who intend to become its members. We ask that church family. you keep them in prayer. Dates to Remember Saturday, December 8, 2012.............................. Immaculate Conception 11:30 am Mass Sunday, December 16, 2012...................Reconciliation Service 3:00 pm at St. Dominic’s Christmas Eve, Monday, December 24, 2012..........................................4:00 pm Mass Christmas Day, Tuesday, December 25, 2012.......................................10:00 am Mass January 1, 2013.............................................Feast, Mary Mother of God: 11:30 am Mass January 6, 2013............................ Epiphany of the Lord; OPEN HOUSE after each Mass –9–
  • 4. Holiday Recipes My mom, Marian Evans, got this recipe from her The Ambrosia Salad was passed on by Tim’s Mom mom, Iona Finley. It’s been a holiday family favor- and it remains one of his favorites.  He has since ite for the Finleys, Evans; and Sloanns for over 50 made it for my Mom and family.  He’s not sure where years. I hope you enjoy it at Christmas, Easter and the cheese cookies originated but it has grown to be Thanksgiving... one of our favorites as well. – Susan Sloan – Kathy Sako & Tim Brown Holiday Fruit Salad Serves 8 Cheese Cookies Makes about 30 cookies 1 15 oz. can pineapple chunks - reserve juices 1 15 oz. can mandarin oranges - reserve juices 1 C Sugar 1/4 cup chopped maraschino cherries - reserve 1/4 C Feta, Ricotta, Goat, Cottage or similar cheese (I juices like the Feta the best) 2 bananas chopped 1/4 C softened butter 1 cup red seedless grapes, halved 1 tsp Vanilla 1/4 cup walnuts 1 Egg 2 C flour Drain juices from fruit and add to saucepan. Add 1/2 tsp baking soda water to equal 1 pint liquid. Add 1 cup sugar and 1/2 tsp salt bring to a boil. Mix 1 egg + 3 tbsp. cornstarch with juice of one lemon and mix until smooth. When Mix dry ingredients (except for sugar) and set aside. juice comes to a boil, add cornstarch mixture, Use a fork or food processor and as much of the sugar whisking constantly until thickened. Remove from as needed to thoroughly incorporate the cheese. Blend with the remaining liquid ingredients and remainder heat and cool. Cut up bananas and nuts and add to of sugar. Gradually add the premixed dry ingredients fruit and pour cooled glaze over fruit. Chill. until well blended. Form 1 - 1/4 in. balls and bake in a 325º oven (12 to 15 minutes) until surface cracks. DO VANILLA STICKS NOT BROWN! (May be cut in half) Ambrosia Salad 4 egg whites 1 lb. 10X sugar 1 C sugar 1 lb. almonds (Ground Fine) 1 16 oz. bag cranberries 1 tsp vanilla 1 bag mini marshmallows 1 15 oz. can crushed pineapple, drained Beat egg whites until stiff peaks are formed---add 1 C whipping cream (measure before whipping) sugar and blend. Separate about 1/4 for icing. Grind cranberries (works best with a meat grinder). Add nuts to the reemaining 3/4 white mix. Dissolve sugar in ground cranberries. Add pineapple. Form into long strip, then cut crosswise into 3/4 in. Mix well. Fold in marshmallows. strips. Bake in a Slow Preheated Oven (275º) for 20 - 30 Whip cream and fold into mixture and chill. minutes. – Kathy Sako & Tim Brown – Mr. Eugene Baumert –3–
  • 5. Dorothy Luzio’s Famous Pizzelles 6 eggs 1 cup margarine* My Great Aunt Ivy gave this cookie recipe to my moth- 3 1/2 cups flour 4 ts baking pwder er. Each Christmas, Mom would bake the Haystacks at 1 1/2 cups sugar 2 Ts vanilla or anise the same time as her Thumbprints to avoid wasting the egg yolks. *don’t use more than one cup and don’t use oil substitute My brothers and I enjoyed helping her with the baking. We had a wonderful couple of days as we waited for Beat eggs, adding sugar gradually. Beat until smooth. Christmas Eve to arrive. Add cooled melted margarine and vanilla or anise. Sift flour and baking powder and add egg mixture. Dough – Debi Matthews will be sticky enough to be dropped by spoon. Drop one Chocolate Puffs or Haystacks spoonful onto pizelle maker and close lid until pizzelle is done. From the kitchen of Ivy Simmons Giha – Claire Miller 2 egg whites ½ c. sugar ¼ t. salt 1 t. vanilla 1 bag (6 oz.) semi-sweet chocolate morsels (melted) 1 1/3 c. coconut ½ c. chopped walnuts Beat egg whites until stiff. Add sugar gradually and Grandma’s Apricot Squares continue beating until blended. Add salt and vanilla. “a family favorite for years” Fold in melted chocolate, coconut, and nuts. Drop by teaspoon onto cookie sheet. Bake at 325 for 10 – 15 4 cups flour minutes. Makes about 2 dozen cookies. 1 cup sugar 1 cup margarine 1 teaspoon salt 1 teaspoon baking soda ffff fff 1 12 ounce jar apricot preserves 1/4 cup breadcrumbs 1/4 cup chopped walnuts 1 teaspoon melted butter Sour Cream Sugar Cut-Out Cookies 3 eggs From the kitchen of Mickey Boyd Combine flour, sugar, salt and baking soda. Cut in 1/2 cup butter/oleo 1 egg margarine, adding enough milk to make a pie crust-like 1 cup sugar 1 t vanilla dough of ‘short’ consistency and add two eggs. Roll dough (as for a pie) about 1/4 inch in thickness. Place 2 2/3 cups flour 1 t baking powder half of the dough on a cookie sheet or a square cake pan. 1/2 cup sour cream 1/2 t baking soda Spread dough with apricots and cover with the other half of dough, spread well beaten egg on the top crust. Then, Preheat oven to 425º. Bake 8 to 10 minutes on greased combine mixture of breadcrumbs and chopped walnuts baking sheet. Cream butter, sugar, egg and vanilla well. and melted butter. Spread atop crust. Place in oven Alternate flour mixture with sour cream. at 350 degrees and bake for 20 to 25 minutes (or until golden brown). When cool, cut in bite-size squares, – Claire Miller oblongs or triangles. – Irene Probasco –4–
  • 6. Grandma Dreese’s Doughnuts I make Buckeyes every year at Christmas, especially vfor my brother who lives in Chicago. There are a } 2 cups mashed potatoes lot of Buckeye recipes out there, but this is by far the 2 cups sugar let these cool best I’ve ever found (from a Women’s Day magazine 4 Ts lard (salt) years and years ago). 3 eggs Makes around 40 Buckeyes (I usually double it) 1 cup milk 4 ts baking soda 1 cup creamy peanut butter 1 T vanilla 1/4 cup butter, softened 6 cups flour 1 teaspoon vanilla 1 1/2 cups powdered sugar 1/4 t. vinegar in lard 1/2 cup flour 1cup (I use more) semisweet chocolate chips, melted Cook enough potatoes (peeled & drained) to make 2 cups mashed. Beat peanut butter, butter & vanilla until smooth. Mix potatoes, sugar and lard, set aside to let cool. Gradually beat in sugar and flour until well blended. When cooled add eggs, milk, soda, vanilla and flour. Roll round teaspoonfuls into 1 inch balls. Arrange on wax paper-lined cookie sheets and refrigerate 1 Roll dough onto a floured surface and cut dough- hour or until firm. Spear one ball at a time with a nuts with a doughnut cutter. toothpick and dip in chocolate to cover about two- thirds. Arrange on cookie sheet and refrigerate until Heat lard or Crisco, add vinegar. Use a candy ther- chocolate has hardened. Store in refrigerator. mometer and cook at doughnut stage. – Rachel Walsh – Claire Miller Chocolate Rum Balls 1/2 cup butter softened 1/3 cup sugar 1 egg yolk Kolaches 1 T dark Rum 1 t vanilla 8 oz. cream cheese softened 1/4 c. unsweetened cocoa 8 oz. butter softened 1 cup finely chopped walnuts or pecans 2 cups flour powdered sugar Assorted jams, nut filling Cream butter, sugar and egg yolk in large bowl until Blend all ingredients well, form into ball, wrap and light and fluffy. Blend in Rum and vanilla. Stire in chill well. Work with approximately 1/2 of dough at flour, cocoa and nuts. Mix well. Cover and refrig- a time, roll out thinly on a well floured board (thin- erate until firm - 1 hour. Shape dough into 1 inch ner than for piecrust). Cut into squares (about 2” x balls. Line cookie sheet with parchment paper. Place 2”). Place 1/2 teaspoon fulling in center. Bring to- cookies on cookie sheet 2 inches apart. Bake at 350º gether two opposite tips of dough and seal. Bake at 15 - 20 minutes until firm. Cool on wire racks. Roll 350º until lightly browned. (about 10 to 12 minutes) in powdered sugar. Makes 3 dozen. – Jean Finn – Jane Visocan –5–
  • 7. Aunt Joanne’s Ginger Snaps Peanut Butter Fudge 1/2 cup margarine 1/2 tsp. salt 3 cups sugar 1/4 cup butter 2 tsps. soda 1 1/2 stick butter 1/4 cup molasses 1 3/4 tsps. cinnamon 2/3 cup evaporated milk 1 egg 1 3/4 tsps. cloves Cook first 3 ingredients on med. heat to full boil, 2 cups sifted flour 1 3/4 tsps. ginger time for 5 mins., take off stove. 1. Cream butter. Add sugar, molasses, cream well. Add 7 oz. jar marshmallow creme, 3/4 jar peanut Add egg and beat well. butter, and 1 t vanilla. Add to hot mixture and 2. Sift flour salt, soda and spices together. spread in buttered 9 x 13 pan. Cool and cut. 3. Add dry ingredients. Blend 4. Chill dough (easier to handle) – Mickey Boyd 5. Shape into balls walnut size or smaller. Dip in sugar. 6. Place on cookie sheet. 7. Bake at 350º for 10 - 12 minutes. 8. Makes about 4 dozen, if icing, do not dip in sugar. – Jan Kustron This is the recipe of a childhood friend’s mother. When I was a young girl I’d go to my friend’s house, usu- ally the weekend after Thanksgiving, and her mother would help us make these cookies for friends and fam- ily for Christmas. We’d also make traditional sugar cookies in Christmas shapes with icing and sprinkles. Needless to say, we made a huge mess. Her mother was always very patient with us and we had a great time. Chocolate Buttersweets Cookie Mixture Cream Coconut Filling Chocolate Frosting 1 cup butter 6 oz. cream cheese, soft 1 cup semi sweet chocolate 1 cup confectioners sugar 2 cups confectioners sugar 4 Tbsp. butter 1/2 tsp. salt 4 Tbsp. flour 4 Tbsp. water 2 tsp. vanilla 2 tsp. vanilla 1 cup sifted confectioners 2 cups flour 1/2 cup flaked coconut Preheat oven to 350º. Cream butter, sugar, vanilla and salt. Add flour little by little while continuing to mix into a soft dough. Shape a teaspoon full of dough into a ball and place on ungreased cookie sheet. Press a thumbprint into each ball. Bake 12 - 15 minutes until delicately browned. While they are baking, take the softened cream cheese and cream well with sugar, flour and vanilla. Stir in the coconut. Then melt the chocolate and butter with the water over low heat, stirring occasionally. Add the sugar and beat until smooth. While the cookies are still slightly warm, fill with about 1 tsp. of the cream cheese filling, then drizzle a tea- spoon full of the chocolate frosting over the cookies. Store in airtight container. These cookies can be frozen for longer storage. – Carol Plank –6–
  • 8. Christmas Eve ~ 2011 ~ –7–
  • 9. Organ Dedication and Reception September 26, 2012 –8–
  • 10. Holy Cross Catholic Church 204 S. Fifth Street, Columbus, OH 43215 (614) 224-3416 www.holycrosscatholic.com Parish Staff Reverend Father Jerome D. Stluka, Pastor Rev. Fr. Ramon Owera, in residence Rev. Fr. Jose Manickathan, in residence Sister Anne Keenan, OP, Pastoral Associate Liturgy Schedule Sunday: 9:00 and 11:00 a.m. 11:30 a.m. Tuesday - Saturday Reconciliation Every Friday: 11:00 a.m. Every Sunday: 8:30 and 10:30 a.m. Holy Cross Connections Editor: Fr. Jerry Stluka Layout and Design: Jan Kustron Associate Editor: Sr. Anne Keenan OP Photography: Jack Kustron Managing Editor: Jack Kustron Printing: Dee Printing ADDRESS SERVICE REQUESTED Permit No. 293 Columbus, OH 43218 PAID Columbus, OH 43215 U.S. Postage 204 S. Fifth St. Non-Profit Organization Holy Cross Catholic Church