Celebration Foods


I have just come back from Kansas City where I attended my grandson’s confirmation at Our Lady of Presentation Church. It was a very beautiful and inspiring ceremony with Bishop Finn presiding. Over 80 young people were confirmed in the Catholic faith.

Alongwith ceremonies, there are usually guests. And the guests came bearing food on Sunday. You may know that Kansas City is known for its barbeque beef. We did not have barbeque beef from a restaurant, though. A relative brought his own secret recipe barbeque with its special sauce and it was wonderful. This was probably the most flavorful, mouth-watering barbeque I had ever tasted. It was the epic barbeque experience.

I am trying to cut down or eliminate meat from my diet, but this was food to break rules over. Along with the barbeque we had baked beans, cole slaw, potato chips, assorted relishes, and mixed fruit in season. How much more mid-west summer can a family get-together be? Oh yes, there was key-lime pie for dessert later. It was a memorable day.

My only contribution food-wise, was to bring two loaves of poppyseed bread, which were served for breakfast. This is the recipe I would like to share with you.

Poppyseed Bread

3 cups flour
2 cups sugar
2 teaspoons baking powder (make sure it is no older than 6 months as it may not work if older)
1 1/2 teaspoon salt
3 eggs
1 1/2 cups milk
1 1/2 cups oil
1 1/2 teaspoon almond flavoring
1 1/2 teaspoon butter flavoring
3/4 cup poppyseed

Juice from 1 lemon
3/4 cup sugar
3/4 teaspoon almond flavoring
3/4 teaspoon butter flavoring

In large bowl, mix together dry ingredients except poppyseed. Beat eggs with hand mixer in separate bowl. Stir in milk, oil, and flavorings.

Make a well in dry ingredients and pour in the liguid. Beat until well blended and free from lumps. Stir in poppyseed.

Pour into 3 medium pans, 7 1/2 x 3 1/2-inch, or two large, greased and floured loaf pans. Bake in oven for 50-60 minutes, depending on size of pan. Tops will crack.

To make glaze, mix together all ingredients but do not cook. Let baked breads rest about 5 minutes, then poke holes in breads with fork or toothpick and pour glaze over breads in pans. Let cool 15 minutes and remove from pans to cool.


Lee  Jackson

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