Sharing food is a universal symbol of love, gratitude, and caring. All of which we have in abundance for you, our supporters.
Here are some treasured recipes from several of Sanfilippo families as a symbol of our profound gratitude for your support. Perhaps one or two of these favorite family recipes will be a part of your holiday celebrations.
We hope they bring you joy (and lots of compliments!).
The Butler Family’s Fruit Cake
From Tom, Leighann, Ella, and Paisleigh (MPS IIIA)
1 lb butter, melted
4 cups self-rising flour
2-1/2 cups sugar
1 lb white raisins
1 lb red cherries
1/2 lb green cherries
1 lb candied pineapple
1 lb nuts
1 tsp lemon juice
Place nuts and fruit together in a bowl, and sprinkle with lemon juice. Mix all together. In another bowl, mix flour, eggs, and sugar. Add melted butter. Mix well. Pour over fruit and nuts. Mix.
Bake at 250°F for two hours.
The Byers Family’s Cranberry-Glazed Meatballs
From Tim, Valerie, Will (MPS IIIB), and Samantha
1-1/2 lb lean ground beef
1/2 cup onion, finely chopped
1/2 cup plain bread crumbs
1/2 tsp salt
1/8 tsp pepper
2 eggs, slightly beaten
12 oz bottle chili sauce
8 oz jellied cranberry sauce
Preheat oven to 375°F. In large bowl, combine beef, onion, bread crumbs, salt, pepper, and beaten eggs. Mix well. Shape into 60 1-inch meatballs. Place on ungreased baking pan.
Bake at 375°F for 25 to 30 minutes until meatballs are no longer pink.
Combine chili and cranberry sauces in large sauce pan, blending well. Bring to a boil over medium heat. Reduce heat to low; simmer for 5 minutes, stirring occasionally. Add meatballs to sauce, stir to coat. Cook until thoroughly heated, stirring occasionally.
The Esposito Family’s Roasted Garlic Guacamole Dip
From Dave, Elise, Keira (MPS IIIA) and Keaton
1/2 of a medium yellow or red onion, cut into coarse slices
1/2 cup of fresh cilantro leaves, stems removed
1/2 of a jalapeño pepper
10-12 cloves freshly-roasted garlic
3 tbsp lime juice
5 to 6 medium-ripe avocados
1/2 cup diced tomatoes*
1 tsp kosher salt
1/2 tsp garlic salt
1/2 tsp of Creole seasoning
1/3 cup of Cotija cheese, crumbled**
1/8 tsp of a chili powder or cayenne pepper, optional
Remove the seeds and white, inner ribs from the 1/2 of a jalapeno pepper. Place the jalapeno. Combine with onion, cilantro, garlic, and lime juice in a food processor until chunkily puréed. Set aside.
Slice the avocados in half and remove the pit. Scope the meat out from the inner walls of the outer skin and place in a bowl.
Use a potato masher to mash until desired consistency/texture. With a mixing spoon, fold the tomatoes, salt, garlic salt, Creole seasoning, and cheese into the puree.
Stir the avocadoes into the puree very well, but gently, to combine and make sure the seasonings are evenly distributed. If you want it spicier, add the chili powder or cayenne pepper. Serve with tortilla chips. Recipe adapted from Jeffrey Eisner.
*If using canned tomatoes, make sure to drain thoroughly.
**Substitute with grated Parmesan if you absolutely can’t find Cotija.
JACKSON’s Family’S Maine Blueberry Pie
From Hannah, Allan, and Jackson (MPS IIIA)
2 cups flour
1-1/2 tsp sugar
1 tsp salt
3/4 cup shortening (Crisco is best)
1/4 cup cold water
1-1/2 tsp vinegar
3 cups frozen Maine Wild Blueberries
1/2 cup sugar
1/8 cup tapioca
Preheat over to 425°F. Mix together flour, sugar, and salt. With pastry blender, add the shortening. In a separate bowl, beat together egg, cold water, and vinegar. Combine dry and wet ingredients. *This makes enough for one pie (a bottom and top crust).
For the filling, mix together blueberries, sugar, and tapioca in a large bowl. Place filling on top of bottom crust. Place top crust on and sake edges. Make several slits on top crust to vent steam.
Bake at 425°F for 15 minutes, then turn down to 375°F for 45 minutes.
The Sarkar Family’s Spinach-Artichoke Dip
From Samir, Jen, Sophia, and Carter (MPS IIIA)
8 oz cream cheese
16 oz sour cream or plain Greek yogurt
1 stick of unsalted butter
1-1/2 cup shredded Parmesan cheese
14 oz. of quartered artichoke hearts, drained and coarsely chopped
4 oz diced jalapenos, drained
10 oz frozen spinach, thawed and drained
2 to 3 cloves garlic
In a large pit, melt butter then add cream cheese, sour cream, and Parmesan cheese, stirring often until fully melted and smooth. Add artichoke hearts, jalapenos, and spinach. Then add garlic. Stir all together. Put in a crockpot on low heat and serve with chips or veggies.
The Shamaly Family’s Sour-Cream Coffee Cake
From Kerry, Josephine, Alexander, and Ellie (MPS IIIB)
1 cup finely-chopped California walnuts
1/2 cup sugar
1 tsp cinnamon
1/2 cup butter or margarine
1 cup sugar
2 cups all-purpose flour
1 cup sour cream
1 tsp double-acting baking powder
1 tsp baking soda
1 tsp vanilla extract
About two hours or a day ahead: In a small bowl, combine nuts, 1/2 cup sugar, and cinnamon; set aside.
Preheat oven to 350°F. Grease 9-inch tube pan.
In a large bowl, with a mixer at medium speed, beat 1 cup sugar with butter or margarine until light and fluffy. Add remaining ingredients and beat at low speed until blended, constantly scraping bowl with rubber spatula. At medium speed, beat 3 minutes, occasionally scraping.
Spread half of batter in pan; sprinkle with half of nut mixture. Spread evenly with remaining batter and spring with remaining nut mixture.
Bake at 350°F for 60 to 65 minutes until cake pulls away from side of pan. Cool in pan on wire rack for 10 minutes. Loosen inside edge; invert from pan onto wire rack.
To serve later, cover completely and wrap. Makes 8 to 10 servings.