This cookbook was published in 1998 by The Ladies of Sacred Heart in Houston, Texas. The recipes were submitted by its members and is filled with wonderful recipes, many of which are Italian recipes. Over the years, I’ve tried many recipes from this cookbook and I’ve always been pleased with the results.
I purchased my copy at one of the Sacred Hearts weekly Thursday spaghetti lunches. If you live in Houston, I’d highly recommend visiting them for lunch. They are located at Whitney Hall, which is off of I-45, near Crosstimbers and Airline. They serve from 11:00 AM – 1:15 PM every Thursday. This Catholic’s men society has been serving these lunches since 1953 and their menu includes: spaghetti and meatballs, Italian sausage, fried chicken, salad, garlic bread, Italian cream cake and cannolis. It’s similar in taste to my Aunt Frances’ sauce (at least from what I remember it’s been so many years), so I’m naturally a fan.
Anyways, back to the cookbook, I decided to try a few new recipes so I could get back on the blog wagon, as I’ve been neglecting my blog for a while now. I apologize to my readers, so I am going to try to do better.
So over the period of two nights, I tried out several recipes. The first night I made Pork Chops and Lima’s, which I served with white rice, Italian Artichoke & Green Bean casserole, and a wheat roll. The second night I made Italian Veal Cutlets with baked potato, leftover Italian Artichoke & Green Bean casserole and a wheat roll. I love that the veal cutlet is broiled instead of fried. It makes it much healthier than my usual method of frying and I didn’t see a big difference in taste. I also found a Coconut Pie Lopez recipe that I’d love to try, but I need to get all the ingredients, so I’ll have to blog about that one later.
So as usual, I have altered the recipes to suit my families tastes. If you try out these recipes, I’d love to hear from you. Enjoy!
Pork Chops Navy Beans
1 can Navy beans, rinsed and drained
1 medium onion, sliced
1 can cream of chicken soup
1/2 cup milk
4 boneless pork chops (3/4 – 1″ thick)
Ground black pepper, to taste
Salt, to taste
Rinse and drain navy beans and set aside. In a large skillet, brown pork chops on each side until slightly brown. Place chops in a greased 9X13-inch baking dish. In saucepan, add sliced onions and grill a few minutes to soften. Then add soup and milk and stir until well combined. Add beans and stir. Pour over chops. Cover and bake at 350F for 45 minutes. Uncover and bake an additional 10 minutes.
Italian Artichoke & Green Bean Casserole
1 can Progreso Artichokes packed in water
3 cans cut green beans
2 garlic cloves, minced
Salt and pepper, to taste
Seasoned Italian bread crumbs
Parmesan cheese, freshly grated
Rinse and drain both the artichokes and the green beans. Place in a mixing bowl. Add bread crumbs and minced garlic to mixing bowl and toss the artichokes and green beans to coat. Place coated artichokes and grean beans into a baking dish that has been sprayed with non-stick cooking spray. Grate Parmesan cheese on top. Sprinkle with salt and pepper. Drizzle a little olive oil on top. Bake at 350F for about 25-30 minutes until heat through.
4 veal cutlets
Italian bread crumbs
1/2 teaspoon garlic powder
Salt and pepper, to taste
In a shallow bowl, combine bread crumbs and garlic powder. In another shallow bowl, place about 1/2 cup olive oil. Salt and pepper the veal cutlets. Then dip each one in olive oil and coat both sides. Then dip the veal cutlet into the bread crumbs and press into the crumbs so that the crumbs stick on both sides. Place the veal cutlets on a foil lined baking sheet. Broil on low until brown. Be sure to turn veal so that both sides get brown. Do not over broil.