The Deliciously Dirty Pages — Sides from St. Joseph’s and St. Patrick’s

The Deliciously Dirty Pages — This is the latest installment of the feature on to showcase old, tried and true, family favorite recipes handed down through the generations. And where are they found? On the dirtiest, most stained pages of beloved old cookbooks.

These aren’t The White Pages. They aren’t the Yellow Pages. They are the Deliciously Dirty Pages, where good cooking and memories of great cooks are forever preserved.

This writer has a collection of old cookbooks, ranging in age from 40 to 70 years old, which were used by her mother. She kept the cookbooks and has beautiful memories of making those favored recipes, as well as spilling ingredients on the pages.

The theory is the dirtier the page, the better the recipe.

Each Wednesday, JustMelanieW is featuring these culinary wonders, sure to still please because they have been made many times with great success – again, identified by being on the dirtiest pages of these archival hard copy treasures.

We would also love to share your family favorite recipes from your own Deliciously Dirty Pages. Just send them to And if you want to share pictures of the end product, or your family making it, or a picture of the dirty cookbook pages where the recipes were found – please send those my way as well!

Some of our greatest memories come from the kitchen . . . and those Deliciously Dirty Pages.


Today’s featured recipes: Sides from St. Joseph’s and St. Patrick’s

Today’s featured recipes are found on not-quite-dirty pages – let me explain. These wonderful recipes are found on the pages of a relatively new cookbook I was given by my friend, Carrie Colburn. She knows my love of cookbooks and habit of collecting them – so when the St. Joseph’s Catholic School made a cookbook with a collection of family favorites from the congregations of the St. Joseph (York) and St. Patrick (McCool Junction) Catholic Churches, she made sure to get me a copy.

And I love it.

While these pages aren’t thoroughly stained yet, we have to realize they were reprinted on new pages after years of existing in old, stained pages of past cookbooks for both congregations.

As written in the opening pages, “This cookbook has been lovingly created with a collection fo recipes from school students, church parishioners and their families. We pray this collection of family recipes warms your heart and your kitchen. This cookbook is dedicated to all cooks. In our homes today, as always, life is centered around families, food and the love which surrounds them. In sharing these recipes, we are passing on traditions and lovingly creating new ones. Please use these recipes often and treasure this cookbook as a keepsake of the churches and school that mean so much to the communities they reside in.”

The cookbook includes beautiful photography provided by Rachel Kallio, owner of Life Unpredictable Photography.

The cookbook is the result of the collaboration of Rose Scheinost and the Home and School Association members: Emily Bengston, Carmen Bohaty, Carrie Colburn, Danae Escher, Heather Fago, Kelsey Layman, Miranda Martin, Lindsey Propheter, Karah Perdue and Sarah Strand.

One of my favorite sections of any church/school/hometown cookbook is the area dedicated to side dishes. That might sound strange, but really think about it. I find that side dishes are usually the most interesting part of a meal and I love the nuances certain cooks find in creating them. I love the traditional family side dish recipes which are famously handed down from generation to generation. I love how certain family members came up with new ways to make a dish so good they became part of the family legacy, tradition and culture.

So here we go . . . let’s dive into the side dishes from St. Joseph’s and St. Patrick’s!


Aunt Mary’s Mac’N’Cheese With Corn provided by April McDaniel, created by Mary McDaniel Smith

1 stick butter

1 can cream corn

1 can undrained regular corn

1 cup uncooked macaroni

1 pound cubed Velveeta

Preheat oven to 350 degrees. Combine ingredients in a 9×13-inch baking dish. Cover and bake for 35 minutes. Stir and baked uncovered 10 minutes longer.


Baked Beans by Kathy Peters

6 slices bacon, diced

½ cup chopped onion

1 16-ounce can pork and beans, drained

1 16-ounce can lima beans, drained

1 15-ounce can kidney beans, drained

1 package cheddar cheese, cubed

1 cup ketchup

¼ cup brown sugar, firmly packed

1 tablespoon Worcestershire sauce

In skillet, saute bacon and onions until bacon is crip and onions are lightly browned. Drain grease well. In a large bowl, combine pork and beans, lima beans, kidney beans, cheddar cheese, ketchup, brown sugar and Worcestershire sauce. Add bacon and onion mixture, mix well. Pour into greased 1 ½-quart casserole dish. Bake uncovered at 325 degrees for 1 ½ hours.


Mema’s Mac and Cheese by Nora Walkup, St. Joseph’s preschool

8 ounces large elbow macaroni noodles, cooked

8 ounces Carnation Evaporated milk

8 ounces Cheese Whiz

Cook elbow macaroni according to the directions on the package, drain. Return to pan and mix macaroni together with evaporated milk and Cheese Whiz, until melted.


Pepper Jack Potato Casserole by Marie Krausnick

1 30-32-ounce bag frozen hashbrowns

1 10.75-ounce can cream of chicken soup

2 cups shredded pepper jack cheese

1 ½ cups heavy whipping cream

½ cup butter, melted

½ cup sour cream

1 cup grated Parmesan cheese, divided

½ teaspoon onion powder

½ teaspoon garlic powder

Salt and pepper to taste

1 sleeve Ritz crackers, crushed

½ cup cooked, chopped bacon

1 teaspoon paprika

Preheat oven to 400 degrees.

Lightly spray a 9x13x2-inch baking dish with cooking spray.

In a large bowl, combine hashbrowns, cream of chicken soup, pepper jack cheese, heavy cream, butter, sour cream, ¼ cup grated Parmesan, onion powder, garlic powder, salt and pepper.

Spoon potato mixture into prepared pan.

Combine crushed crackers, bacon, remaining ¾ cup of grated Parmesan cheese and paprika. Sprinkle over potatoes.

Bake, uncovered, for 45 to 50 minutes, until bubbly.


Swiss Vegetable Medley by Lori Heiden

1 16-ounce package frozen California blend vegetables (carrots, broccoli and cauliflower)

1 10.5-ounce can of cream of mushroom soup

1 cup shredded Swiss cheese, divided

½ cup sour cream

¼ teaspoon black pepper

French fried onions, divided

Combine vegetables, soup, ½ cup cheese, sour cream, pepper and ½ cup French fried onions. Pour into casserole dish. Cook, uncovered, on high for eight minutes. Turn halfway through. Top with remaining cheese and French fried onions. Cook, uncovered, on high for one minute or until cheese melts.


Zucchini and Tomato Saute by Brenda Kowalski

1 large zucchini

1 tablespoon salt

2 tablespoons olive oil

2 cloves of minced garlic

1 tablespoon dried basil or ¼ cup fresh chopped basil

5-6 chopped Roma tomatoes

¼ cup grated Parmesan cheese

Peel, halve and seed the zucchini. Julienne shred the zucchini and place in a large bowl. Add the salt and mix by hand to pull the water from the zucchini. Allow to stand about 30 minutes and squeeze and drain the water. Heat 2 tablespoons olive oil in a large skillet. Saute the garlic until soft and brown. Add the drained zucchini to the skillet and saute until lightly browned and heated through. Add basil and tomatoes and cook another five minutes. Top with grated parmesan cheese and serve. Add to pasta or spaghetti squash. Serves four to eight people.


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