To order cookbooks, contact the organization directly.
Contact information is listed at the bottom of this page.

Special Features: The most wonderful part of this cookbook, is that the recipes contained in it have such a wide ethnic base. Along with the recipes come many "comments" which give us just a peek into the days or our grandparents and beyond. They are wonderful tidbits of how we have come to be who we are today! A "blended family" of students of many nationalities - all happily learning along side one another - as if, it was always meant to be - the way God intended!

Description: This cookbook is a fabulous collection of hometown recipes from our students parents, grandparents, aunts, uncles, neighbors and parish families, and friends. The children of All Saints Catholic School have a special and unique position in history as they truly represent the 4th 5th and 6th generations or more of immigrants who came to our country and settled in our community. Through the union of their parents, grandparents, and great grandparents – they no longer cling to one nationality, but rather a gentle mix of those that came before them. As part of this new generation we see bits and pieces of ethnic traditions seep into our holiday celebrations as well as our foods and customs of every day life, thus becoming more likely a little of our original influence of English, French, Polish, Irish, German and now we also share the traditions and new tasty treats from the home countries of some of the new families that have come to our community bringing us Filipino, Thai, and Mexican influences. This variety affords our school the unique opportunity to showcase the tastes of many cultures by looking no further then family and friends.

Funds raised support: All the funds obtained from the sale of these books will go to directly support the activities and programs of All Saints Catholic School as needed.

Cost: $12.00
plus $5.00 S/H per book.

• 5 lb. - pork, ground, lean
• 1 qt. - water
• 2 - onions, medium, chopped fine
• 4 tsp. - cinnamon (more or less to taste)
• 3 tsp. - salt
• 1 tsp. - pepper
• 5 - double pie crusts, unbaked

In a large pot, combine pork, water, onions, cinnamon, salt and pepper, mix very well. Simmer on low 1 1/2 to 2 hours. Stirring often to break up chunks and keep to an even consistency. Put 1/5 of meat mixture into each of 5 unbaked pie crust. Cover each with the top crust. Bake at 350 degrees for 25 minutes. Note: This will make four 9 inch pies, and one 8 inch pie. This is a holiday standard!