Traditional recipes

The Mary Chapman

The Mary Chapman

Lightly crushing the lemongrass releases essential oils that lend a subtle lemon flavor to this cocktail. You can use the same stalk to stir several drinks.

Ingredients

  • 1 red or green Thai chile

Recipe Preparation

  • Make a lengthwise slit in chile, but do not cut all the way through (chile should remain intact). Rub the rim of a coupe glass with inside of chile and drop chile into glass.

  • Lightly smash lemongrass with the back of a chef’s knife until split slightly and fragrant. Combine gin and Cocchi in a pint glass or cocktail shaker, fill with ice, and stir with lemongrass stalk until outside of glass is frosty, about 30 seconds. Remove lemongrass; discard. Strain drink into prepared glass with chile.

Reviews Section

Mary P. Chapman of Levittown, Pennsylvania | 1920 - 2020 | Obituary

Mary Patricia (Kennedy) Chapman, age 99, of Levittown, PA, passed away peacefully on Sunday, January 12, 2020, surrounded by her family. One of 9 children, Mary was born to Edward and Anna (Hogan) Kennedy on September 27, 1920, in Girardville, PA. Mary met the love of her life, Joseph, while roller skating. They were married in 1942, three days before Joseph was deployed to Europe. They would go on to spend 47 happy years together. After the birth of their children, Mary and Joseph relocated to the Kenwood section of Levittown, where she was a member of the Women&rsquos Sodality at St. Michael the Archangel Parish. In 2005 she moved to Grundy Gardens, where she made many friends. Mary spent recent years being well cared for and loved at Statesman Health Center.

She will be remembered for her dedication to her family and the Church, her talent for cooking, her overlooked quick wit, her humility and her ability to make people happy. Mary was her family&rsquos biggest fan, always attending her children and grandchildren&rsquos activities and sporting events. Her family will carry on her cooking legacy with recipes such as zucchini bread, pot pie, meatballs, and caramel cake.

Thank You, Grandmom, we will miss you.

She was the beloved wife of the late Joseph A. Devoted mother of Tony (Jane) and the late Mary Gyetvan. Dear mother-in-law of Drew (Mary) Gyetvan. Cherished grandmother of Christopher (Kelly) Chapman, Stephanie Gyetvan, Brian Chapman, Matthew (Kara) Chapman, Katie Chapman. Loving Great-grandmother of Kylie and Camryn.

Family and friends are invited to offer condolences to her family Thursday, January 16, 2020, from 9:30 AM to 10:30 AM at Queen of the Universe Church, 2443 Trenton Road, Levittown. A funeral mass will follow at 10:30 am.

Interment will be private.

In lieu of flowers, memorial contributions in her name may be made to Holy Ghost Preparatory School, 2429 Bristol Pike, Bensalem PA 19020

To send a flower arrangement or to plant trees in memory of Mary P. Chapman, please click here to visit our Sympathy Store.


Emily Stimpson Chapman — Catholic Writer, Speaker and Cook

When you click on this website, you are welcomed by the beaming face of Emily Stimpson Chapman from Pittsburgh. Cook, author, mom, wife, entertainer, blogger and guest speaker at numerous events, Chapman has found her true calling — to be a dedicated follower of Christ through her Catholic faith.

A native of Rock Island, Illinois, Chapman also celebrates Catholicism through her unique cooking website, which offers recipes and cooking techniques, but evangelizes with commentaries about food and the spiritual life and with a section on the Catholic home. However, her pathway to her faith and her love of cooking was filled with potholes, twists and uphill climbs.

Although raised in a Catholic home, she was catechized in a difficult time for the Church and never fully understood the teachings of the faith. She noted during her interview on a Marcus Grodi EWTN show that she remembered the priest at her parish wearing tights and dancing down the aisle to the altar. “That was a very confusing time to be a Catholic,” she said.

During her time as an undergraduate student at Miami University of Ohio, she walked away from her Catholic faith and embraced Evangelical teachings instead. After college, Chapman moved to Washington, D.C., and lived with an Evangelical community. Fellowship there was important, and it did not matter if participants went to church or studied the doctrine. What mattered most, she was told, was to think about Jesus and be with Jesus.

During college and for several years afterwards, Chapman struggled with anorexia. Fortunately, during this era, she also began to realize she missed the Catholic Mass — and her path back to Catholicism started when Chapman met a young devout Catholic at work. He talked to her about the faith and urged her to read more about it. In time, the reading she did not only captured her imagination, but it also taught her to understand that the body and food were gifts from God.

That not only ended her anorexia, but it also inspired her to continue using the cooking skills she had acquired earlier, as a volunteer at two D.C. area retreat centers. “They had world leaders come visit,” she said, explaining the training she received, “and on weekends they had guest chefs come prepare meals. I started cooking with them to learn cooking tricks and how to feed a large crowd.”

In 2002, Chapman left D.C. and moved to Steubenville, Ohio, to attend graduate school in theology at Franciscan University. Throughout graduate school and long after, she continued cooking for friends and their families, welcoming crowds into her home for dinner every week. After she finished school, she remained in Steubenville, and began her career as a writer.

Then, in 2015, she launched her website, The Catholic Table. She filled it with life stories and recipes and even more recipes, all of which drew in a crowd of followers. Almost two years later, shortly after her wedding to her husband Christopher, she published a book by the same name, The Catholic Table: Finding Joy Where Food and Faith Meet, which explored the role the Holy Eucharist and the theology of the body had in helping her heal from anorexia.

Today, Chapman, the mother of one young son, and her husband continue to welcome friends into their home every week for dinner. As she noted about communal meals on her website, such meals help others to see food as a sign of God’s love and a foretaste of the Eucharist. She said, “To welcome others, to feed them with good food and attend to them with love is to give people a glimpse of the welcome and love we hope to receive at the Marriage Supper of the Lamb.”

Through her years of cooking, Chapman has come to love many recipes from stews and soups to dishes that are delicious, nourishing and easy to cook for a crowd. And when asked about her favorite dish, she said “risotto,” adding that her friends laugh about that because in her new cookbook, Around the Catholic Table: 77 Recipes for Easy Hospitality and Everyday Dinners, she has written a thousand-word essay on risotto. But whatever she offers her guests, they must rejoice in her welcoming spirit.

Note: Chapman has written several books. Her most recent is Hope to Die: The Christian Meaning of Death and the Resurrection of the Body, co-authored with Scott Hahn.

Alexandra Greeley A convert to Catholicism, Alexandra Greeley is a food writer, restaurant critic, and cookbook author, who is passionate about every aspect of the food world — from interviewing chefs to supporting local farmers and to making the connection between food and faith.

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Chapman family research

More to come on the Maunders, but I wanted to work on these today. So here is my document for the census records of John Chapman and Mary Burnard. Actually, John Chapman died before 1841 so he isn’t in it, but I’m labeling these by husband and wife to keep things consistent. I found Mary in the 1841, 1851, and 1861 censuses. In 1841 she is in Trevivian farming along with her sons George and John and daughter Lydia. In 1851, she and Lydia (still unmarried) are visiting another daughter Ann, married to farmer William Bate in Lanteglos, Cornwall. And in 1861, she is living with (or visiting) daughter Salome, married to farmer William Tink in Lewannick, Cornwall.

And here is the pedigree sheet for the Chapman family: Chapman Pedigree Sheet

I have based this on the parish records (baptisms, marriages, and burials) and drawn my own conclusions. None of it is definitively proven. I have given my reasons in a previous post for claiming John Chapman, son of Digory and Elizabeth Chapman, as the John Chapman who married Mary Burnard in 1798. I have not found a death record for John Chapman, although there are 3 listings for Davidstow that are possible. I don’t know if they are for three different John Chapmans, or if it is three different records of one death. Anyway, they are as follows:

John Chapman, 4th quarter 1839. No age given.

John Chapman, 1st quarter 1840. No age given.

John Chapman, 2nd quarter 1840. No age given.

My personal inclination is that these are all one person, and that John Chapman died in late 1839 in Davidstow, Cornwall.

I have not found records for Honour Westlake other than the marriage record to Edmund Chapman. No witness names listed, so no further clues there. Her residence is listed as Trewen, which is part of the Launceston district. There are plenty of Westlakes in that area, though. As for Edmund, I have estimated his age from his marriage record. The only baptism record for an Edmund (or Edmond) Chapman is the one found in Boyton, Cornwall, 21 May 1694, with father listed as Degory Chapman. No mother listed. It’s the right age, but other than that (and the father’s name) the connection is speculation. There are three other baptisms recorded for Degory Chapman and Francis, so one might presume that Edmund is also the son of Francis. I don’t want to put too much into the fact that the father’s name is Degory. Digory, Degory, Digorye, and other spellings, seems to be a VERY common name in Cornwall.


Mary Berry’s Apple Almond Cake

This is Mary Berry’s apple dessert cake recipe that I’ve used here.

– 225g self-raising flour
– 1 level tsp baking powder
– 225g caster sugar
– 2 large eggs
– ½ tsp almond extract
– 150g butter, melted
– 250g cooking apples, peeled and cored (the weight is after peeling and coring)
– 25g flaked almonds
– A little icing sugar

1. Preheat the oven to 160C/320F. Lightly grease a deep 20cm loose-bottomed cake tin.

2. Measure the flour, baking powder, sugar, eggs, almond extract and melted butter into a bowl. Mix well until blended, then beat for a minute.

3. Spread half the mixture into the tin. Thickly slice the apples and lay on top of the mixture in the tin, don’t go right to the edge, pile them more into the centre. Spoon the remaining mixture over the apples, making sure they are all covered, don’t worry about getting a smooth or flat surface, it all flattens out during cooking.

4. Sprinkle with the flaked almonds.

5. Bake in the oven for around 1¼ hours until golden and coming away from the sides of the tin.

6. Sift some icing sugar on top before serving.

This cake is ideally eaten warm as a dessert, with some ice-cream or cream, but it’s perfectly good cold too.


6 of 13

Modern Family

Chapman poses with her blended family (from left to right): brother Matt Chapman, sister Sarah Chapman, father Gary Chapman, Gary's wife Cassie Chapman, Gary and Cassie's daughter Eva Rose Chapman, Grant, Gill, Grant and Gill's daughter Corrina Gill, and Jenny Gill (Gill&rsquos daughter from his previous marriage to ex-wife Janis Oliver).

Chapman's sisters Sarah and Corrina served as her maids of honor.

Chapman's bouquet and all the florals for the wedding and reception had a personal touch as they were done by Mayfield Events and Design's Phyllis Mayfield, who has been Chapman and her siblings&rsquo nanny since Chapman was born.


For the vanilla ice cream, pour the cream and milk into a heavy-based saucepan. Split the vanilla pod lengthways and scrape out the seeds then add the seeds and pod to the pan. Heat the mixture until just below boiling point.

Remove the pan from the heat and set aside to cool for one hour to allow the vanilla flavour to infuse into the mixture. Remove the vanilla pod and discard.

Whisk the egg yolks and sugar in a bowl until pale and thickened. Slowly whisk in about one-quarter of the cream mixture. Reheat the remaining cream mixture until just boiling, then slowly whisk it into the egg mixture.

Pour the egg mixture into a clean saucepan and cook over a gentle heat, stirring continuously until the custard thickens enough to coat the back of a spoon – it must not boil. Pour the custard into a bowl and set aside to cool, then cover and chill in the fridge overnight.

Pour the cooled custard into an ice cream machine and churn according to the manufacturer's instructions, until thick and smooth. Spoon into a freezer container and freeze until needed.

For the meringue, whisk the egg whites in a clean, large bowl until stiff peaks form when the whisk is removed. Slowly whisk in the sugar, whisking well between each addition. Continue to whisk until glossy and very stiff peaks form when the whisk is removed.

To assemble the Alaska, spread the jam over the circle of sponge cake, then arrange scoops of ice cream in a pyramid shape on top, leaving a 1.5cm/½in border. Spoon the meringue all over the ice cream, ensuring there are no gaps, and use the back of a spoon to make a swirl pattern.

The baked Alaska can now be frozen until needed.

To cook the baked Alaska, preheat the oven to 200C/400F/Gas 6 and bake for 8-10 minutes, or until golden-brown all over.

Recipe Tips

It is essential to assemble the baked Alaska quickly once you have made the meringue. The ice cream scoops can be laid out on greaseproof paper on a tray in the freezer ready to assemble on the sponge.


The Mary Chapman - Recipes

I give the book, Choosing to SEE by Mary Beth Chapman an A+.

In case you don’t know, Mary Beth is the wife of Grammy and Dove Award winning Christian recording artist, Steven Curtis Chapman. Her book is an autobiographical account of their life leading up to the tragic accidental death of their five year old adopted daughter, Maria, and then how God brought them through that dark valley to find hope.

I have to say, Choosing to SEE is one of the best books I’ve read in a long time. The first half of the book opened my eyes to the challenges Mary Beth faced, like chronic depression, issues with body image, as well as, marital conflicts. She also takes the reader along on their God-inspired journey to adopt, not one, not two, but eventually three daughters from China.

By the middle of the book she took a detailed and graphic look at the day they lost their beloved daughter. It brought me to tears, not just for the loss of Maria, but for the devastation it brought to their son, Will, who was the one who accidentally hit her with their SUV. Let me tell you, I didn’t stop crying (off and on) throughout the rest of the book—and I’m not a crier! But they were good tears—cleansing tears. I think that’s because I resonated with so many of the feelings and issues Mary Beth encountered. So if you are going through a valley experience, this will speak profoundly to you as well.

Mary Beth amazed me with her brutal honesty, in not only hard truths, but also in humorous moments. She drew me close when she shared her doubts, and she inspired me when her family refused to let this tragedy define or defeat them—truly believing that God is in control no matter how bitter the circumstances.

Back in May of this year, I wrote a music review of her husband’s recently released CD, Beauty Will Rise. This recording was also inspired by the tragic loss and as I listen now to the CD, I’ve discovered an unexpected bonus. I understand a little more of the background and the meaning of each song, (even the wording of each song) since reading the book, giving me a renewed appreciation for this particular CD.

To wrap it up: if you are looking for a book that you won’t soon forget, this is it.

And if you’re looking for a book that will inspire you to trust God in the worst of circumstances, this is it!


  • 4 boneless, skinless chicken breasts (about 600g/1lb 5oz)
  • freshly ground black pepper
  • 25g/1oz low-fat natural yoghurt
  • 1 tbsp sunflower oil
  • 2 large onions, chopped (400g/14oz prepared weight)
  • 4 garlic cloves, peeled and sliced
  • 20g/¾oz piece fresh root ginger, peeled and finely grated
  • 12 cardamom pods, seeds crushed
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • ½ heaped tsp ground turmeric
  • ¼ tsp hot chilli powder
  • 1 bay leaf
  • 4 whole cloves
  • 1 tbsp plain flour
  • small pinch saffron
  • 2 tsp caster sugar
  • ½ tsp fine sea salt, plus extra to season
  • 3 tbsp double cream , roughly torn, to garnish (optional)

Cut each chicken breast into eight or nine bite-sized pieces, season with black pepper and put them in a non-metallic bowl. Stir in the yoghurt, cover with cling film and chill for a minimum of 30 minutes but ideally 2–6 hours.

Heat the oil in a large, non-stick saucepan and add the onions, garlic and ginger. Cover and cook over a low heat for 15 minutes until very soft and lightly coloured. Stir the onions occasionally so they don’t start to stick.

Once the onions are softened, stir in the crushed cardamom seeds, cumin, coriander, turmeric, chilli powder and bay leaf. Pinch off the ends of the cloves into the pan and throw away the stalks. Cook the spices with the onions for five minutes, stirring constantly.

Stir in the flour, saffron, sugar and ½ teaspoon of salt, then slowly pour 300ml/½ pint cold water into the pan, stirring constantly.

Bring to a gentle simmer, then cover and cook for 10 minutes, stirring occasionally.

Remove the pan from the heat, take out the bay leaf and blend the onion mixture with a stick blender until it is as smooth as possible. You can do this in a food processor if you prefer, but let the mixture cool slightly first.

The sauce can now be used right away or cooled, covered and chilled until 10 minutes before serving.

Drain the chicken in a colander over the sink, shaking it a few times – you want the meat to have just a light coating of yoghurt.

Place a non-stick frying pan on the heat, add the sauce and bring it to a simmer.

Add the chicken pieces and cream and cook for about 10 minutes or until the chicken is tender and cooked through, stirring regularly. Exactly how long the chicken takes will depend on the size of your pieces, so check a piece after eight minutes – there should be no pink remaining.

Adjust the seasoning to taste, spoon into a warmed serving dish and serve garnished with fresh coriander if you like.


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