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Catholic Liturgical Calendar

  Catholic Liturgical Calendar with Fr. Paul D. Seil, Host Our Daily Bread
As seen on "Our Daily Bread" 05/09/2015
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7 716.847.8730

Fr. Paul’s 5 cheese Grilled Cheese
Slices of Swiss
Slices of Cheddar
Slices of Colby Jack
Chunks of Horseradish Cheese
Slices of Pepper Jack
Slices of Italian bread
Tomato, sliced
Olive Oil
Place the 5 cheeses on one side of a piece of Italian bread. Grate nutmeg onto. Top with a slice of tomato. Close the sandwich with another slice of Italian bread. Butter only the top of the sandwich. In a large skillet, heat oil and butter, over low heat. Place the non-buttered end of the sandwich into the heated skillet. Place a cover over the skillet. Cook sandwich over low heat so the bread toasts and the cheese melts. When you get a nice toast on the bread, turn the sandwich over and cover the skillet.
Remove from heat and cut into thirds. Serve immediately with Tomato Basil Dipping Sauce.

Fr. Paul’s Tomato Basil Dipping Sauce
1 can condensed Tomato soup
4 oz. light sour cream
2 tsp. dried basil
Place all ingredients into a saucepan and heat. Serve with grilled cheese.

Fr. Paul’s Carrot-Ginger Mashed Potatoes
6 – 8 Red potatoes, boiled and slightly peeled
2 slices of your favorite cheese, chopped (Fr. Paul used Pepper Jack)
2 Tbsp. Butter
1 Tsp. Nutmeg
2 Tbsp. Olive Oil
2 oz. Half and Half
¼ - 1/3 of a cup of Carrot Ginger Soup
Salt and Pepper
Place the potatoes in a bowl add all of the ingredients and mash.

Fr. Paul’s Shepherd’s Pie
4 -5 left over hamburgers, broken up
½ cooked onion
1 tsp. hot sauce
1 tsp. Dijon Mustard
A handful of frozen peas
A handful of semi cooked carrots
A handful of mushrooms (if desired – Fr. Paul did not use them this time)
2 tsp. Worcestershire sauce
2 slices of cheddar cheese, chopped
½ cup left over gravy
Salt and pepper
A handful of mozzarella cheese
Leftover Mashed potatoes (see above recipe)

In a small bowl, mix together hamburgers, onions, hot sauce and mustard. In pie plate layer the meat, veggies and Worcestershire and cheese. Sprinkle with salt and pepper and drizzle gravy over the top. Cover the top with mashed potatoes and then top them with mozzarella cheese. Bake at 375° until brown on top, about 30 – 40 minutes.