One of the highlights of our summer in Northeastern Pennsylvania is the Annual Novena to St. Ann. St. Ann’s has been a large part of our local history, and this month the parish is celebrating 100 years of the novena.
Many of us have memories of our mothers taking us for the nine-day event, sitting on the grass in sweltering heat and standing in long lines for the final blessing.
On a personal note, my parents, the late Frank and Minerva Sempa, actually had their first date at the Novena. Following their marriage, they attended the Monday Novena to pray for a family, thus, my middle name is Ann.
St. Ann didn’t quit then. Many years later when I was dating my husband, he suggested we go to the Novena. Of course, I was pleasantly impressed.
Later that evening I wound up taking him to the emergency room, where he was diagnosed with a blocked coronary artery. St. Ann, in my opinion, doesn’t quit!
So recently when I learned it was the 100th Anniversary of the Novena and the committee had published a 100th Anniversary St. Ann’s Solemn Novena Cookbook with 350 recipes, I knew I had to feature it for this momentous event.
By the way, books and embroidered aprons are available at the gift shop. Orders may be placed by calling 570-840-9378. Cost is $20 each.
Here are a few of the recipes I’ve marked to try at home:
Roasted Red Pepper Dip
Lori Summa
2-8 oz. pkgs. cream cheese, softened
2 ( 12-15 oz.) jars roasted red peppers, drained
2 pkgs. dry Ranch dip mix
Mix all ingredients in food processor. Great for pita chips or veggies. Also, tri-color cheese tortellini that have been boiled and drained. Can be made ahead and kept in refrigerator.
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White Pasta Fagioli
Joseph Caputo
¼ c. good quality olive oil
1 medium onion, diced
4 cloves minced garlic
1 lb. acini de pepe pasta
4 c. cannellini beans, drained and rinsed
1 c. plum tomatoes, well drained, diced or torn
1 Tbsp. Italian seasoning
10 c. chicken stock
Salt and pepper to taste
4 Tbsp. butter, softened and then combined with 4 Tbsp. all-purpose flouur
Grated Pecorino Romano cheese
Additional olive oil for drizzle
In a heavy bottomed saucepan, saute’ onions in olive oil. Add garlic and saute’ lightly. Add pasta and toast briefly. Add Italian seasoning and stock. Bring mixture to a boil, then lower heat and simmer for about 20 minutes. Add beans; return to boil. Add tomatoes. Season with salt and pepper. Return to simmer for about 10 minutes. Add the flour and butter mixture and continue to simmer until the soup has thickened. Serve with grated Pecorino cheese and a drizzle of extra virgin olive oil. Serves 8-10.
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Mary Smirne’s Cavatelli & Broccoli
Mary Smirne
1 lb. frozen cavatelli (you also can make your own)
1 large head broccoli, cut into florets
4 cloves garlic, crushed
Handful grated cheese or to taste (Mrs. Smirne uses Locatelli Pecorino Romano)
1 can chicken broth
¼ cup olive oil
In a pan, saute’ garlic in oil until done, but not brown. Add broccoli and heat until the broccoli soaks up the oil. Add chicken broth and simmer. Cook pasta according to directions. Drain pasta and add grated cheese. Mix all ingredients. Serve.
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Uncle Joe’s Best Baked Beans
½ lb. ground beef
10 slices bacon, chopped
½ cup chopped onion
1/3 cup brown sugar
1/3 cup white sugar
¼ cup ketchup
¼ cup barbecue sauce
2 Tbsp. mustard
2 Tbsp. molasses
½ tsp. salt
½ tsp. chili powder
½ tsp. pepper
1 lb. kidney beans, drained
1 lb. butter beans, drained
1 lb. pork and beans
Brown ground beef and bacon. Drain. Add onion and cook until tender. Add all other ingredients except baked beans. Drain kidney and butter beans. Add all beans to mixture. Pour into crockpot or 3-quart casserole dish. To prepare crockpot: Cook on High for 1 hour. Reduce heat to Low and cook for 4 more hours.
Almost Candy Bars
Kathleen Ferrett
1 chocolate devil’s food cake mix
1 stick margarine or butter
6 oz. chocolate chips
6 oz. butterscotch chips
1 cup chopped nuts
1 cup flaked coconut
1 can Eagle Brand sweetened condensed milk
On a 15x10x1″ baking sheet, place cake mix and margarine or butter. Layer with chocolate chips, butterscotch chips, chopped nuts and coconut. Top with sweetened condensed milk. Bake at 350 degrees for 20-30 minutes.
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Marie’s Strawberry Punch
Memory of Marie Genell
1 liter ginger ale
1 bottle Asti Spumante
1 quart softened raspberry sherbet
1 pint vanilla ice cream
Whole strawberries, cleaned
Mix together ginger ale, asti spumante, sherbet and vanilla ice cream. Add strawberries last.
