St. Elizabeth Ann Seton - Wichita, KS

SEASons Senior Luncheons

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!

Haroses (for Seder plate)


5 apples

¾ c raisins

½ T cinnamon (taste and see if more should be added)

3 c applesauce

½ c nuts


  • Wash and core apples. Coarsely chop in food processor.
  • Add raisins. Add applesauce, cinnamon and nuts. Should be consistency of mortar.
  • Should be about ¼ c per Seder plate.

Roasted Leg of Lamb

Ingredients (For one 4-5 lb roast):

2 large sprigs fresh Rosemary cut into 3 inch pieces

3 fresh garlic cloves sliced thinly

3 filets of sardines cut into ½ inch slices ( buy 2 cans)


  • Make slanted slices (about 8) into flesh of lamb.
  • Insert individual ingredients above into the flesh of the roast on all sides.
  • Salt and pepper all sides.
  • In large roaster: Slice three red onions and place on bottom of pan. Lay roast on top.
  • Cook 1- ½ hours at 375 degrees until it reaches 160 degree internal temp.


Italian Verde Sauce for Lamb

Directions (converted for one 4-5 lb roast):

4 jars mint sauce (René purchased 2)

10 anchovies (part of roast ingredients)

10 tsp capers (1 jar is enough)

10 tsp olive oil

10 tsp ground prepared mustard, NOT yellow mustard

15 tsp red wine vinegar

Salt and pepper


  • In a small blender: add mint sauce, anchovies, and capers. Blend briefly.
  • Then add olive oil, mustard, red wine vinegar, and salt and pepper to taste. Blend briefly.
  • Divide into bowls for the tables, with a small spoon to serve.


Smashed Potatoes

Ingredients (For 8 servings):

10 Yukon gold yellow potatoes

¾ cup milk

Half a stick of butter

2 teaspoons salt

¾ teaspoon black pepper


  • Wash potatoes
  • Peel only about half of them, quartering, and boil them in salted water.
  • Reserve ¼ cup water. Drain. Smash with potato smasher.
  • Add above ingredients stir with reserved water. Should be lumpy.


Gravy for Smashed Potatoes

Ingredients (from 1 roast):

Drippings from lamb (Retain at least 2 tblsp drippings)

Onions from pot


Red wine 4-6 oz

Red currant or raspberry jam

1 cup chicken stock


  • Add cooked red onion.
  • Turn on heat, add 1 tblsp flour, stir briskly.
  • Add 6 oz red wine, let cook down.
  • Add 1 tblsp red currant jam (or raspberry), 1 cup + chicken stock, salt and pepper to taste.

Ginger Garlic Honey Glazed Roasted Carrots


8 carrots, peeled, cut diagonally in 3” pieces

1 tablespoon extra-virgin olive oil

1 tablespoon ginger root, peeled and grated

1 tablespoon minced garlic

1/2 teaspoon sea salt

1/2 teaspoon cracked pepper

3 tablespoons honey

Parsley, finely chopped


  • Preheat oven to 300 degrees. Wash the carrots and peel. Cut into 3 inch slanted slices.
  • In tilt pan, add cut up carrots and water, almost covering carrots, with 3-4 tblsp salt. Close lid.
  • Steam until almost soft. Approx 15 minutes.
  • In a food processor, combine the ginger, garlic, salt, pepper and honey. Blend well.
  • Drizzle the mixture over the carrots and bake in 2 foil pans, covered for 40 minutes. Garnish with fresh parsley.


Unleavened Bread

Prep time: 10 minutes

Baking time: 15 minutes

Makes two 12” rounds


2 c. white flour

2 c. whole wheat flour

1 ¼ c. sparkling water


  • Preheat oven to 400 degrees.
  • Mix ingredients to form ball. Knead until smooth and pliable. If using mixer with dough hook, start low and proceed to med high. Beat for 2 minutes. If dry ingredients are in the bottom of mixer, add sparkling water 1 teaspoon at a time until almost all ingredients are in a ball.
  • Divide dough in half and shape in a ball.
  • Roll out ¼” thick and 12” in diameter. Place on greased cookie sheet and prick edges with a fork to prevent air bubbles.
  • Bake rounds in preheated oven for 15 minutes until light brown and slightly crusty. Watch for air bubbles while baking. If air bubbles occur, pull out of oven and pop with fork—these usually occur within the last 5 minutes of baking. Continue baking.
  • Cool completely on wire rack and store in Ziploc bag.

Note: 1 bottle of sparkling water (33.8 oz) makes 3 batches (6 rounds).

Need one 12” round per table

Hot Cross Buns & Icing

Ingredients for Buns:

1 pkg. instant dry yeast (2 ½ t)

4-4 ½ c flour

1 t salt

1/3 c + 1 t brown sugar

½ t allspice

1 t cinnamon

½ t nutmeg

2 eggs

½ c butter

¼ c hot water

2/3 c raisins

1 c milk


  • Preheat oven to 375.
  • Place raisins in hot water. Let set.
  • Mix all dry ingredients: flour, sugar, salt, spices, yeast in mixer.
  • Heat milk & butter, until butter melted.
  • Beat eggs and combine with milk mixture.
  • Pour all liquid ingredients and raisins in mixer bowl with dry ingredients and beat on low (#1) using dough hook until well mixed.
  • Bump up to #2 setting and knead for 10-15 mins, until dough pulls away from sides and yeast test is positive.
  • Remove from bowl and place on counter. Spray top and allow to rest for 15 mins.
  • Divide dough and make into 24 rolls. Place ½ -1 inch apart on well-greased sheet pan. Using a scissors, cut a cross in the top of each roll. Spray tops with oil.
  • Place in warmer at 80-90 degrees until double (20-30 mins), Bake approx. 20 mins.

Ingredients for Icing:

2T milk

4T powdered sugar

½ t grated lemon or orange peel


  • Mix peel and powdered sugar. Gradually add milk 1T at a time until thick consistency achieved.
  • Pipe cross in the indention of each roll. Allow to cool or store on bottom shelf of warmer at 110 degrees.

Contact Information

Name Deb Masterson
Gail Smith
Phone Deb - (316) 651-7440
  Gail - (316) 461-3720


2nd Saturday of each month - September through May


Meeting Location Mother Seton Hall

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