The cookbook is divided into several sections - from appetizers and salads to main dishes and desserts.
"It's really a special compilation, with the past, present and future of Goretti represented," McGinley said.
The cookbook also features a brief history of the school, researched and compiled by longtime Goretti math instructor, Jim Martin; and original artwork of familiar campus sites by Roxanne Shields, a Goretti parent.
The cookbook would not have been possible, said McGinley, without the dedication of many committee members who typed, proofread and researched sample menus.
A special thanks, McGinley said, goes to Goretti parents John Snyder of Hagerstown Bookbinding and Printing; and Kim Brannan, who got it to the publisher in proper format.
According to McGinley, the cookbook now is on sale for $15. More information about purchasing the book is available by contacting the school.
The following recipes are featured in the cookbook.
Roast Pork with Cranberry-Orange Glaze
4 pounds boneless pork loin roast
2 teaspoons cornstarch
1/4 teaspoon cinnamon
1/8 teaspoon salt
3 teaspoons grated orange peel
2 tablespoons orange juice
2 tablespoons dry sherry
1 (16-ounce) can whole cranberry sauce
Roast pork in shallow baking dish at 325 degrees for 45 minutes. In small saucepan, stir together remaining ingredients. Cook over medium heat until thickened. Set aside. Pour 1/2 cup glaze over pork. Continue roasting 30 to 45 minutes more (until internal temperature is 155 to 160 degrees). Let stand 10 minutes before slicing. Serve with remaining sauce.
- Source: Linda Hartnett Harsh, Class of 1971 and current parent
Caramel Sticky Buns
1 (16-ounce) package hot roll mix
1 1/2 cups caramel sauce (recipe follows)
1 cup chopped pecans, toasted
3 tablespoons butter, softened
1/4 cup sugar
2 teaspoons ground cinnamon
Prepare roll dough according to package directions. Let stand 5 minutes.
Pour caramel sauce into a lightly greased 13-by-9-inch pan or 2 lightly greased 8-inch-square pans. Sprinkle with pecans.
Roll dough into a 15-by-10-inch rectangle. Spread butter on dough; sprinkle on sugar and cinnamon. Roll up, starting at a long edge. Cut into 1-inch-thick slices. Place over sauce.
Cover and let rise in a warm place, free from drafts, 30 minutes or until doubled in bulk.
Bake at 375 degrees for 16 minutes. Let stand on a wire rack for 5 minutes. Invert onto a serving dish.
Makes 15 buns.
Note: Sticky buns may be frozen before rising. Remove buns from freezer and let them thaw at room temperature; continue as directed above.
Prep time: 10 minutes. Cook time: 30 minutes.
2 cups whipping cream
1/4 cup butter
1/2 teaspoon baking soda
2 cups sugar
1/2 cup water
2 teaspoons lemon juice
Cook first 3 ingredients in a Dutch oven over medium heat, stirring occasionally, until butter melts. Remove from heat.
Bring sugar, water and lemon juice to a boil in Dutch oven over high heat, stirring occasionally. Reduce heat to medium high, and boil, stirring occasionally, 8 minutes or until mixture begins to brown. Reduce heat to medium. Cook, stirring occasionally, for 5 minutes or until caramel-colored.
Pour the sugar mixture gradually into the whipping cream mixture. Remove from heat; let stand 1 minute. Whisk until smooth. Cook over medium-low heat, stirring occasionally, until a candy thermometer registers 230 degrees (thread stage); cool.
Makes 2 1/2 cups.
- Source: Kate Marrama, sophomore at St. Maria Goretti