Holy Trinity Catholic School presents the hilarious comedy “Drinking Habits,” Saturday, Nov. 2, at the Fine Arts Center.

This play is a fundraiser for the school.

“Drinking Habits” is an award-winning play about nuns at the Sisters of Perpetual Sewing convent, who have been secretly making wine to keep the doors open. Accusations, mistaken identities, and romances run wild in this traditional laugh-out-loud farce. Performances are at 2 and 7 p.m. Tickets are $15.

Tickets are available at Holy Trinity Church office and at the door.

Wine and appetizers will be served. “Drinking Habits” cast features Kaitlynn Glodt, Scott Glodt, Chuck Mahowald, and as the Sisters of Perpetual Sewing — Ann Blondheim, Dennise Brock, Michelle Hotchkiss and Ranae Puterbaugh.

The play is written by Tom Smith, and directed by Mike Lyon.

Classic Potato Salad
Submitted by Mike Lyon Director of Drinking Habits.

My Mom was an incredible cook. Fried chicken, roast beef, meat loaf, homemade pies, Thanksgiving and Christmas dinners. I love to cook but I will never be able to come close to the cook my mom was. She also made the best potato salad. She was one of those cooks that really didn’t use or need a recipe. A little bit of this, a little bit of that and lots of love and experience when she cooked. So, I don’t really have a recipe of her famous potato salad sadly for this page, but this recipe is pretty basic but it’s a classic!

4 pounds of Yukon Gold Potatoes
3 Tablespoons of mustard
3 dill pickles (Chopped and use a Tablespoon of pickle juice)
4 hard boiled eggs
½ cup chopped celery
Salt and pepper
1 full cup mayonnaise
1/3 cup chopped red onion
¼ cup 2% milk.
Optional: ¼ cup of Jalapeños for a nice kick

Boil, drain and then cut up your potatoes into ½ chunks or so. Get a big bowl and mix all the ingredients together. Cover the bowl and refrigerate for a few hours to let all those wonderful flavors blend, and boom, you have the classic potato salad.

Granted, not as tasty as my mom’s potato salad but it will do.

Jalapeno Poppers
Submitted by Michelle Hotchkiss, who plays Sister Augusta

8-10 fresh jalapeños, cut in lengthwise
Cream cheese
Bacon-cut in half

Cut jalapeños and clean all the seeds out. Layer peppers on a baking sheet and fill them with about 1 teaspoon of the cream cheese. Sprinkle with garlic powder,  then wrap each one with half a bacon strip. Bake in the oven at about 375 degrees F for 45 minutes, or until bacon is done and cream cheese is bubbly.

Open some wine and enjoy your poppers!

Heaven on a Plate
Submitted by Ranae Puterbaugh who plays Sister Mary Catherine.

This dessert is from Karen Mueller, and her grandsons gave this dessert its incredibly appropriate name! Over the years, it has become a family favorite during our traditional Puterbaugh Easter gathering!

1 white or yellow box cake mix
2 eggs
1/3 cup oil
1 can sweetened condensed milk
½ stick butter, cut into small pieces
1 cup chocolate chips

Preheat oven to 350° F. Grease 9-by-13-inch baking dish.

Blend box cake mix, eggs, and oil together. Pour half of mixture in bottom of baking dish to form bottom layer of cake.

Mix sweetened condensed milk, butter, and chocolate chips, microwaving for one minute at a time until thoroughly mixed and smooth.

Pour melted chocolate mixture over cake mix.

Dollop remaining cake mix batter over chocolate mixture.

Bake for 25-27 minutes. Cool completely before cutting.

Butternut Squash Bake
Submitted by Ann Blondhiem, Sisters of Perpetual Sewing

1/3 cup butter, softened 3/4 cup sugar
2 eggs 15-ounce can evaporated milk
1 teaspoon vanilla 3 Tablespoons flour
2 cups mashed, cooked squash

Topping:
1/2 cup crisp rice cereal 1/4 cup packed brown sugar

Cream butter and sugar. Beat in eggs, milk, vanilla and flour.

Stir in squash. (Mixture will be thin.)

Pour into greased 11-by-7-inch baking dish. Bake uncovered at 350 degrees F for 40 to 45 minutes.

Combine topping ingredients, sprinkle over casserole and return to oven for 5 to 10 minutes until bubbly.

Insta Pot Burgundy Beef Tips
Submitted by Dennise Brock who plays Mother Superior.

2 pounds of beef tips 1-1.5 cubed
3 strips bacon cut into quarter inch strips
2 carrots roughly chopped
2 stocks of celery, roughly chopped
1 medium onion, chopped
Pound a sliced mushrooms
2 to 3 cups of a burgundy or dark red wine
Olive oil
1 Tablespoon tomato paste
Basil
Chopped garlic
Dash of Worcestershire sauce
Salt and pepper to taste

Set your Insta pot to sauté. Add Io olive oil to cover bottom of pot. Put bacon in and sauté to lightly brown and remove. Place cube beef tips spaced out and sauté on both sides. Do not crowd the beef tips and remove one light. You may need to do this in batches.

Then make sure they is still enough oil in the bottom of the pan and throw the chopped carrots, onions, and celery into the pan and sauté lightly. Remove from pan. Then add mushrooms and sauté until lightly browned.

Turn Insta pot to pressure mode, adding in all the vegetables, beef and bacon. Add wine, tomato paste, a splash of Worcestershire sauce, and salt and pepper to taste.

Place lid on Insta pot and lock in place. Follow all pressure recommendations and cook for about 35 to 45 minutes. Serve over egg noodles, rice or potatoes.