Heavenly Recipes

Heavenly Recipes

Janet Eschete

Janet makes a: CRANBERRY MOLD

Story and Photos by Lawrence Chatagnier

When one thinks of cranberry sauce and the holidays, it’s not uncommon to think of a burgundy colored blob of jell on a dish in the shape of a tin can that tastes as bad as it looks. The following recipe will change your mind about cranberry sauce forever.

This month’s heavenly recipe, cranberry mold with pecans, comes from Janet Eschete, receptionist for the Diocese of Houma-Thibodaux at the Pastoral Center. Janet has served as receptionist for the past five years. Prior to that she worked in the Office of Finance and Accounting for 35 years. She celebrated her 40th anniversary with the diocese in March of this year.

Janet, a parishioner of the Cathedral of St. Francis de Sales parish in Houma, says her cranberry mold is a popular addition to a holiday meal. “I received the recipe from a friend in the late 1970s. It has been a part of our meals for Thanksgiving and Christmas ever since. This particular recipe is easy because you can prepare it a day or two early. My family always asks for it. My father enjoyed it very much. It can also be used as a dessert. I usually prepare it for office gatherings. My coworkers enjoy it and have come to expect it during our gatherings for Thanksgiving and Christmas.”

Janet says she enjoys the atmosphere at the Pastoral Center. “The atmosphere here is very welcoming. I have enjoyed working with many different people over the years here. You actually spend more hours per day with coworkers than you do your family. Family comes first here. I was able to tend to the needs of my young children when they were growing up and my parents as they aged.”

Janet values the opportunity to attend Mass and nourish

Cranberry Mold with Pecans

INGREDIENTS: 1-6 oz. pkg. Jell-O (cherry, raspberry or strawberry) 1-1/2 cup boiling water 1 cup sugar 1/2 cup pineapple juice 1-1/4 cup crushed pineapple, drained 1 cup chopped pecans 1 can jelled cranberry sauce, mashed 1 packet of gelatin, unflavored

DIRECTIONS:

Dissolve Jell-O and gelatin in boiling water. Add sugar and blend well, then add in mashed cranberry sauce. Add all other ingredients, mix well and pour in mold. Refrigerate until set and unmold on tray.

Notes: Can be prepared a couple of days before needed. Bundt pan can also be used as a mold. Nuts can also be ground. One can of whole cranberries can be used or half of each. One half cup of sugar may be enough. Sugar free Jell-O can also be used. Do not use juice of canned pineapple.

her spiritual life at the Pastoral Center. “Through the years the opportunity to attend Mass here has helped me stay in touch with who I am with myself and God. Being a cancer survivor, I have also received support from coworkers who are also survivors. Through this support I am able to realize that God is a part of my everyday life. Through prayer and support from others, the journey of life is a much easier road. There is a great support system here. We are like family.” BC