St. Anthony Meal Program Recipes

St. Anthony Meal Program Recipes


 HOT DISH (to serve 35 people)

5lbs. Ground Meat - Brown meat, drain and season according to taste
                                 (salt, pepper, garlic powder, etc.)

5 Medium Onions or 5 cups - Dice onions and add to meat.  Celery or green pepper can be added.  Saute.

10 Cups Elbow Macaroni (2-1/2 lbs.) - Cook according to package directions and drain.

2 Cans Kidney Beans

Mix together:  2 (51 oz. cans Tomato Soup)
                       5 (6 oz. cans Tomato Paste)
                       Any seasoning you wish (garlic, oregano, chili powder, basil, etc.)

Mix all ingredients together and put in greased pan.  Cover and bake approximately 2 hours at 350 degrees.  Stir occasionally and add water if necessary. Canned tomatoes can be substituted for some of the tomato soup.
Pam or other spray in the pans will greatly assist the cleanup crew.

Hot dishes should be delivered hot and ready to serve.

COLESLAW AND DRESSING (revised 6/2014)

4 – 16 oz. bags of prepackaged cabbage

1 lb. carrots cleaned and diced, chopped or grated

1 - cup oil

1 - cup vinegar

1 - cup sugar

Mix together oil, vinegar and sugar.  Toss all ingredients together.  Additional items such as onions, peppers, apples, raisins or pineapple can be added for variety and color.
Celery seed adds a nice touch to this recipe.

The cabbage and dressing should be combined at your home.  It will be transferred to serving pails at the CFC Kitchen (old convent behind church and next to the cemetery).  This will enable you to take your personal dishes home after delivering the food and will alleviate dishes being lost or misplaced.


Please prepare 48 cookies or 24 cupcakes.  Bars, butterhorns, muffins, etc. are also good "fingerfood."  If you prefer baking a cake, a bundt or tube cake can more readily be wrapped in foil, thus avoiding the transporting of cake pans.  Twinkies, Ho-Ho's, etc. are great, too.