St. Augustine Catholic Subscribe
home about columns blog advertising diocese of saint augustine contact us

>> culture

Three family favorites – one common ingredient – Tradition

“Who must know the way to make a proper home, a quiet home, a kosher home? Who must raise a family and run the home, so Poppa’s free to read the Holy Book? The momma, the momma! Tradition!”
    Some of our traditions go back untold centuries, while others trace back a few decades or even years within our own families. The special tablecloth, the good china, the holiday football game, even the Thanksgiving dinner itself are all events or rituals that make up our unique family or personal celebrations and find their roots in some measure of antiquity.
    The word “tradition,” interestingly enough, means “the handing over.” Tradition, therefore, becomes a way of looking back – calling to us out of some past memory as if to say, “Remember” – while we are present in the “here and now.”
    The Catholic Church, too, is rooted in the concept of tradition. Along with Scripture and the Magisterium (the teaching arm of the Church), tradition is one of the tripodal foundations of the Church. For the Church, tradition is a process – not a noun – and it is the Holy Spirit that maintains our links to yesterday. It is, after all, the Holy Spirit who is always present in both yesterday and today.
    During this holiday season, when we focus on what we have done, we should also remember our past gatherings. We invite you to share in the following recipes which are now woven into the tapestry of Landfair family tradition – our way of remembering the past today.
   “Who day and night must scramble for a living, feed a wife and children, say his daily prayer; and who has the right as master of the house, to have the final word at home? The poppa, the poppa! Tradition!”


Add Your Own Family Tradition to These Favorites:

Lynne’s Swiss Venison
Courtesy of Lynne McGarry, Ron and Theresa’s sister-in-law
3 lbs. of venison steak
3 T flour
1/2 tsp. salt
1/4  tsp. pepper
1/2 tsp. paprika
1 package dry onion soup mix
1/2 cup water
8 to 10 red skin potatoes
1 large yellow onion
1 lb. baby carrots

Mix together flour, salt, pepper and paprika. Pound both sides of the steak with a mallet. Dredge (or roll) the venison in flour mixture. In a large skillet, brown the steak in shortening or 1 T olive oil. After steak is browned, add 1/2 cup water to skillet and onion soup mix. Simmer, covered, for 1 hour. Add vegetables and bring to a boil. Simmer for an additional 1/2 hour. Serves 6.

Turkey in the Crock
“We noticed that because our family was small, we never finished a whole turkey, so we updated an old tradition with a new twist.” – Theresa
1 turkey breast, 4 to 6 lbs.
1 package dry onion soup mix
1 can whole cranberry sauce
2 Fuji (tart) apples, cored and sliced into eighths
1/2 cup raisins

In a large crock pot, place turkey breast and add remaining ingredients. You may choose to add 1/2 cup of chicken broth. Cook for 6 to 8 hours on low heat. Serves 8.

Aunt Rolly’s Mac & Cheese
A family favorite handed down by Theresa’s aunt
1 lb. macaroni noodles
4 cups sharp cheddar cheese, shredded
2 T butter or margarine
2 T flour
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. dry mustard
2 cups milk
1 medium yellow onion, minced
1/2 cup bread crumbs

Preheat oven to 375°. Cook macaroni according to package directions. Melt butter in saucepan, add flour, salt, pepper, and mustard. Bring to a boil over low heat. Add milk. Bring to a boil and remove from stove. Add 1/2 cup cheese to milk mixture. Add 1/2 of the cooked macaroni to a large casserole dish along with 1/2 minced onion and 1/2 of the remaining cheese. Add the rest of the macaroni with the remaining onion and cheese. Loosely mix together. Pour entire milk mixture over the macaroni and sprinkle the top with bread crumbs. Bake in oven for 45 minutes.

By Ron and Theresa Landfair

© 2009 St. Augustine Catholic | 11625 Old St. Augustine Road, Jacksonville, FL 32258 | 904-262-3200 | | CMS