ST. ANDREW THE APOSTLE

COOKING MY WAY THROUGH CORONAVIRUS QUARANTINE WITH THE HELP OF SA-SEAS

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During the past month, my family has been spending much more time at home due to the coronavirus stay-at-home order. As a result, we have also been cooking our meals at home more often and have had the time to get a little creative.

We usually share the responsibility of cooking and when it was my turn I dove deep into our kitchen cabinet of cookbooks. Some divine inspiration guided me and I discovered the St. Andrew-St. Elizabeth Ann Seton School cookbook from 1989-1992. I didn’t even know that we had this great culinary reference! My wife, Mandy, kept this cookbook from when she was a Titan student, and now we both had the opportunity to dive into a wealth of wonderful recipes submitted by our fellow parishioners, school faculty, and students from years ago. Each recipe listed the name of the individual that submitted it to the book. It was exciting to look through the archives of recipes and find many people who we know to this day through various ministries or volunteer efforts at Seton and St. Andrew.

As I scoured through the pages, I quickly found some great recipes and made a shopping list of all the ingredients that we needed in order to make several meals for the following week. I placed some tabs on the pages so that I could quickly reference them when the time came to begin cooking.

My family loved each scrumptious recipe that I made from this cookbook. One recipe that was a particular hit was Sharon Janning’s “Tater Topped Casserole.” It was delicious! I’ve made this dish twice over the past month because my family loved it so much. I even took the picture (below) of the recipe book, along with Sharon’s dish in the background, and sent it to Sharon to let her know how much my family enjoyed the recipe that she submitted back in 1992. It was a hit!

Cooking my way through the coronavirus quarantine with Seton and St. Andrew’s help has truly made my family feel close and connected to our parish and school communities during this time. I've included our new favorite "Tater Topped Casserole" recipe below. I hope it helps you feel connected to our parish region...and helps your taste buds feel happy too.

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God Bless,

Matt Geyman

St. Andrew Parishioner

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TATER TOPPED CASSEROLE

Recipe by Sharon Janning, St. Andrew Parishioner

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1 lb. ground beef

1/2 cup chopped onion

1/2 cup chopped celery

1/4 tsp. pepper

10 3/4 oz. can condensed cream of mushroom or cheddar cheese soup

2 cups frozen cut green beans, cooked OR 16 oz. can cut green beans, drained

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Topping:

1 & 1/2 cups water

2 tbsp. margarine or butter

1/2 tsp. salt

1/2 cup milk

1 & 1/2 cup Idaho Spuds potato flakes

2 oz. (1/2 cup) shredded cheddar cheese

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Heat oven to 350 degrees. Lightly grease 2-quart shallow casserole dish. In large skillet, brown ground beef, onion and celery; drain. Stir in pepper and soup. Simmer while preparing topping. In medium saucepan, heat water, margarine and salt to boiling; remove from heat. Add milk and potato flakes. Stir in 1/4 cup cheese (reserve remaining cheese for top). Spread meat mixture in prepared dish layer with beans, spoon potato topping over beans; sprinkle with reserved cheese. Bake for 25 - 30 minutes, or until hot. Serves 4 to 5.