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Our Daily Bread Recipes


Anointing of the Sick
As seen on "Our Daily Bread" 04/10/2010
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
Fr. Paul’s Lemon Rice Soup with Turkey
2 carrots, peeled and chopped
½ onion, finely chopped
2 stalks celery, finely chopped
1 smoked turkey wing or leg
Salt & pepper
Oregano to taste
2 quarts of chicken stock
Juice of 3 lemons
Zest of 1 lemon
2 cups rice
2 Tbsp. olive oil
In a heavy bottomed soup pot, add the olive oil and heat. Add the carrots, celery and onions. Sauté for about 5 minutes. Add the turkey wing, salt, pepper, oregano, and stock. Stir and bring to a boil. Then add the lemon juice, zest and rice. Stir and simmer about 1 hour or until rice is cooked.
Fr. Duke’s Tea
2 tea cups
2 tea bags
1 tea kettle of boiling water
2 slices of lemon
Sugar or honey or milk
Boil water. Place 1 tea bag into each cup. Fill cup with water and let tea bag steep about 2 – 3 minutes. Remove tea bag. Add sugar, honey or milk if desires. Sit in a comfortable chair, breath deep and relax.
Michele Morgan’s Green Bean & Potato Salad made by Sue Masterson
1 lb. frozen petite green beans
2 lbs. red potatoes, cubed – with skins on
½ pint grape tomatoes, halved
½ pint mushrooms, sliced
½ red onion, sliced thin
½ cup to 1 cup of Italian Dressing or Fr. Paul’s French Dressing
Salt & pepper to taste
Cook green beans andante. Boil potatoes until cooked. Drain and cool vegetables. When beans and potatoes have cooled, add all vegetables into a large bowl. Add the salt, pepper and dressing. Toss well. Chill before serving.
Fr. Paul’s French Dressing
1 Tbsp. tarragon
1 Tbsp. Dijon mustard
1 Tbsp. honey
½ cup white balsamic vinegar
Salt & pepper to taste
½ cup olive oil
Juice of ½ lemon
Add all ingredients to a small bowl and whisk together.