Christmas Day seems like the perfect time to mention a cookbook dedicated to raising funds to help others, especially when it’s named “Heaven Help Us 2014.”
The 246-page, spiral-bound cookbook was produced by St. Matthew the Apostle Knights of Columbus Council 13425 in River Ridge to raise funds to support the church parish, youth, religious and humanitarian projects.
Seven Knights of Columbus members and their wives served on the cookbook’s committee, revising a 1977 edition of “Heaven Help Us.” The book includes 13 chapters of recipes, including those on men’s cooking, casseroles and microwave cooking.
This is a typical community cookbook in that recipes are printed as submitted, so often ingredients aren’t listed in the order used and instructions and quantities aren’t always clear. Still, the book offers an eclectic collection of good things to eat shared by River Ridge cooks.
Cheramie Sonnier is The Advocate’s food editor. Her email address is firstname.lastname@example.org.
Crab Meat Mornay
Recipe submitted by Annette Willie is from “Heaven Help Us 2014” by the St. Matthew the Apostle Knights of Columbus, River Ridge.
1 stick butter
1 small bunch green onions, chopped
1/2 cup chopped parsley
2 cloves garlic, diced
2 tablespoons flour
1 pint breakfast cream
1/2 pound grated Swiss cheese
1 tablespoon sherry wine
Salt and black pepper to taste
Red pepper to taste
1 pound white crab meat
1. Melt butter in heavy pot and sauté onions, parsley and garlic. Blend in flour, cream and cheese until cheese is melted.
2. Add sherry and seasonings and gently fold in crab meat.
3. This may be served in a chafing dish with Melba toast or Ritz crackers or in patty shells. A great holiday party recipe in a chafing dish.