Soup, Manicotti & cookies


recipe box

Soup, Manicotti & cookies


by Annette Kukoy and Jackie Shayotovich


       A former classmate and old friend of Jackie’s - Gloria Storey - gave us recipes for hearty, comfort food that are perfect for these cold winter months. Gloria was married at St. Luke in Gary, and now lives in Fishers, Ind.


Sausage, Kale and Tortellini Soup

1 lb. fresh sausage (your preference: Italian, chicken, pork, etc.)

1 onion, chopped

2 garlic cloves, minced

1 can (28 oz.) crushed tomatoes

32 oz. chicken broth

1 cup water

1/2 cup red wine

8 oz. cheese tortellini

1 cup kale, chopped

Fresh basil

Grated Parmesan cheese

       In a large stock pot, brown the crumbled sausage with the onion and garlic. Add the tomatoes, broth, water, and wine; simmer for 15 minutes. Add the tortellini and kale; simmer for 20 minutes. Add salt and pepper to taste. Top with fresh basil and Parmesan when ready to serve.


Mexican Manicotti

8 manicotti shells

1 lb. lean ground beef

1/2 cup chopped onion

2-1/2 teaspoons minced garlic

1-1/2 teaspoons oregano

1-1/2 teaspoons chili powder

1 (16 oz.) can nonfat refried beans

1 (16 oz) jar picante sauce (or salsa)

1/2 cup lowfat Monterey Jack cheese

2 tablespoons chopped cilantro

1/3 cup sliced green onions

1/2 cup sour cream (optional)

       Preheat oven to 350 degrees. Grease a 9-inch square baking pan. Cook the manicotti according to package directions; drain. In a large skillet, cook the beef, onion, and garlic for about 7 minutes. Add the oregano and chili powder, stirring for 1 minute. Stir in the beans and remove from heat. Fill each shell with the meat mix and arrange in a baking dish. Cover the manicotti with picante sauce, adding a few tablespoons of water to bottom of pan if necessary, then top with the cheese. Cover with foil and bake 35 minutes. Uncover and bake 8 minutes more. Sprinkle with cilantro and sliced green onions and top with sour cream when serving.


Chocolate Chunk, Peanut Butter, Oatmeal Cookies

1-1/2 cups flour

3/4 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1-1/4 cup old fashioned oats

1 cup pecans, toasted and chopped

1 cup cranberries, chopped coarse

4 oz. bittersweet chocolate chips

6 tablespoons unsalted butter, softened

6 tablespoons peanut butter

1-1/2 cup packed dark brown sugar

1 large egg

1 teaspoon vanilla

       Preheat oven to 350 degrees. Line two baking sheets with parchment paper. In a small bowl, whisk flour, baking soda, powder and salt. In another bowl stir the oats, pecans, cranberries and chocolate chips together. In a large bowl, beat the butter, peanut butter and sugar together until smooth. Add the egg and vanilla; beat on medium speed about 30 seconds. Reduce speed, add the flour mixture and mix until combined. Gradually add the oat-nut mixture; mix until evenly distributed.

       Roll 1/4 cup of dough at a time into balls and place 2-1/2 inches apart on a prepared pan. Press to 1-inch thickness. Bake until cookies are medium brown and edges have begun to set, but centers are still soft, 20 – 22 minutes. (Note: Cookies will seem underdone and will appear raw, wet and shiny.) Let cool on baking sheets for 5 minutes before transferring to wire rack to cool.


       We love talking to people about their recipes and try to feature cooks from around the diocese. Maybe you have a special recipe that you might like to share with our readers? If so, please contact either of us by email. Annette Kukoy: This email address is being protected from spambots. You need JavaScript enabled to view it. or Jackie Shayotovich: This email address is being protected from spambots. You need JavaScript enabled to view it. .

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