The mission of the SEASons Senior Luncheons is to honor and serve the senior citizens of St. Elizabeth Ann Seton, who are all a vital part of our parish life. In an effort to show our appreciation, we come together for a meal with the purpose of providing fellowship, faith, love, and support. Volunteers are needed for set-up, decorating, food prep, dishwashing, serving, and clean up. We love including middle school and high school volunteers!


  • 1 can (20 ounces) pineapple chunks
  • 1 can (15 ounces) mandarin oranges segments
  • 1 package (3 ounces) tapioca pudding mix
  • 1 package (3 ounces) cook-and-serve vanilla pudding mix
  • 1 jar (6 ounces) maraschino cherries, drained
  • 2 medium firm bananas, sliced

 Drain pineapple and oranges, reserving juices; set fruit aside. Add water to juices to equal 3 cups; pour into a large saucepan. Add pudding mixes; cook over medium-high heat, stirring constantly until thickened and bubbly, 5-10 minutes. Remove from the heat; cool.

Place the pineapple, oranges and cherries in a 2-qt. bowl; pour dressing over and stir to coat. Chill for several hours. Add bananas just before serving. Yield: 6-8 servings.


  • 1 tablespoon unsalted butter
  • 1 1/2 cups leeks, halved and thinly sliced, then well washed, white and light green parts only
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper, ground
  • 1 cup asparagus, tough ends removed, thinly sliced on the diagonal
  • 8 ounces ham steak, (1 ½ cup) cut into 1/4-inch dices
  • 4 large eggs
  • 1 1/4 cups half-and-half
  • 1 pinch nutmeg, ground
  • 1 tablespoon chives, chopped
  • 1 cup swiss cheese, or gruyere cheese, (4 ounces) shredded
  1. Preheat oven to 350°F, with rack in lowest position. In a large skillet, melt butter over medium. Add leek and asparagus; season with salt and pepper. Cook, occasionally stirring, until asparagus is crisp-tender and bright green, 5 minutes; let cool.
  2. In a large bowl, whisk together eggs, half-and-half, 1/2 teaspoon salt, ½ teaspoon pepper, a pinch of nutmeg and chopped chives. Place pie crust on a rimmed baking sheet. Evenly sprinkle with ham, the leek and asparagus mixture, and then cheese. Pour egg mixture on top.
  3. Bake until center of quiche is just set, 50 to 60 minutes, rotating sheet halfway through. Let stand 15 minutes before serving.


  • 6 large eggs, beaten
  • 1 1/2 cups heavy cream
  • Salt and pepper
  • 2 cups chopped fresh baby spinach, packed
  • 1 pound bacon, cooked and crumbled
  • 1 1/2 cups shredded Swiss cheese
  • 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

1. Preheat the oven to 375 degrees F.

2. Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.


  • 1 teaspoon chili powder
  • 1 unbaked pie shell (9 inches)
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 tablespoon all-purpose flour
  • 4 large eggs, beaten
  • 1-1/2 cups half-and-half cream
  • 1 can (4 ounces) chopped green chilies, well drained
  • 1 can (2-1/4 ounces) sliced ripe olives, drained
  •  4 green onions, thinly sliced
  • 10 oz diced tomatoes (drained)
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 lb blackened chicken

1. Sprinkle chili powder over the inside of the pie shell. Combine cheeses with flour and place in pie shell.
2. Combine eggs, cream, chilies, olives, tomatoes, onions, Chicken, salt and pepper. Pour over cheese.
3. Bake at 325° for 45-55 minutes or until a knife inserted in the center comes out clean. Cool for 10 minutes before cutting into wedges. Yield: 6 servings.


  • 3 eggs
  • 1/2 C milk
  • 1/2 water
  • 3tbl butter melted
  • 3/4 c flour
  • 1/2 tsp salt
  • 1-8oz cream cheese
  • 1 1/4 C sifted confections sugar
  • 1 tbl lemon juice
  • 1 tsp lemon zest
  • 1/2 tsp vanilla
  • 1 C heavy cream
  • 4 C stawberries
  1. Place the eggs, milk, water, melted butter, flour, and salt in the pitcher of a blender; blend until smooth.
  2. Blend the cream cheese, confectioners' sugar, lemon juice, lemon zest, and vanilla with an electric mixer until smooth. Gently fold in the whipped cream.
  3. Heat a lightly oiled griddle or non-stick skillet over medium heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Flip over when the batter is set and the edges are beginning to brown. Cook until the other side begins to brown. Stack finished crepes on a plate, cover with a damp towel and set aside.
  4. To serve, fill each crepe with 1/4 cup sliced strawberries and 1/3 cup of the cream cheese filling, roll up and top with a small dollop of the cream cheese filling and more sliced strawberries.



1/4 Cup all purpose flour

1 C milk

3 eggs

1/2 tsp cinnamon

1 tsp vanilla extract

1Tbl white sugar

12 thick slices of bread


1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth. Beat ea time in between slices

2. Heat a lightly oiled griddle or frying pan over medium heat. Use butter flavored Crisco

3. Dredge bread slices into mixture set aside. Cook bread on each side until golden brown. Serve hot.




4 tablespoons butter, melted, divided in half

1 package 16 oz. frozen shredded hash brown potatoes, thawed

8 large eggs

 1 cup milk

1 cup shredded cheddar cheese

1 cup ham, chopped

1 Tablespoon minced, fresh oregano

1 tsp red pepper flakes

salt and pepper to taste




1. Preheat oven to 400 degrees.

2. Brush a 9-by-2 1/2-inch spring form pan with 2 TBLS melted butter.

3. Line the sides of the pan with strips of waxed paper, brush paper with butter too.

4. In a large bowl, mix hash browns with butter, 1 egg, salt and pepper.

5. Press hash brown mixture onto bottom and up the sides of your prepared pan.

6. Press firmly to mold the potatoes against the edges.

7. Place on a rimmed baking sheet; bake until set and the edges of the hash browns are lightly browned.

8. In a large bowl, whisk the remaining eggs and milk, then add the rest of the ingredients. Pour into prepared crust.

9. Bake until set, 45 to 50 minutes and allow to cool slightly before serving.


Serves: 8 slices


1 sheet frozen puff pastry, thawed

4 eggs

1 cup whipping cream, half and half, or whole milk

½ teaspoon kosher salt

A few shakes of Tabasco hot sauce

4 ounces smoked salmon, chopped in large pieces

¼ cup crème fraiche or goat cheese crumbles

2 tablespoons fresh dill

2 tablespoons chopped green onion


Preheat the oven to 375° F. Lightly flour a work surface and roll out the puff pastry. Trim the pastry into a circle so the pastry goes up the sides of a pie tin or baking pan. Trim any excess so it's flush with the top of the sides. Pierce the bottom of the pastry with a fork then prepare the pan for blind baking by placing a sheet of aluminum foil over the puff pastry and gently mold into the edges of the pan and up the sides. Top the foil with enough dry beans or pie weights to fill the pan. Bake the pastry for 15 minutes.

Meanwhile, in a bowl or 4 cup measuring cup, whisk the eggs, cream, kosher salt and Tabasco. Pour the egg mixture into the par-baked puff pastry shell then top with the smoked salmon pieces, and dot with crème fraiche or goat cheese, green onion and fresh dill. Bake for 30-35 minutes or until the eggs are set. Allow to rest for 5-10 minutes before serving, or serve at room temperature. Top with more fresh dill and green onion and serve.


1 1/2 tablespoons fine dry plain bread crumbs

1 cup frozen chopped onions

1 cup diced cooked ham (1/4 pound)

1 tablespoon unsalted butter

1 (8-ounce) package shredded Swiss cheese (2 cups)

6 large eggs

1 cup heavy cream

1 cup whole milk




 10-inch quiche dish or 10-inch glass pie plate


1. Preheat oven to 425°F with rack in middle.

2. Butter quiche dish, then sprinkle all over with bread crumbs.

3. Cook onions with ham in butter in a 12-inch heavy skillet over medium-high heat, stirring occasionally, until pale golden, about 5 minutes. Spread in dish, then evenly sprinkle cheese on top.

4. Whisk together eggs, cream, milk, and 1/2 teaspoon pepper and pour over cheese. Bake until top is golden and custard is set in center, 20 to 25 minutes. Cool slightly before cutting into wedges.