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Lent with Fr. Paul D. Seil, Host Our Daily Bread
 As seen on "Our Daily Bread" 03/14/2015
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7 716.847.8730


Fr. Paul’s Lenten Strata
½ loaf white bread, diced
½ loaf Panettone (Italian holiday bread), diced
8 eggs
½ cup milk
3 tsp. powdered sugar (use more if you are not using any type of sweet bread)
1 tsp. salt
1 Tbsp. cinnamon
1 Tbsp. Vanilla or almond extract
½ tsp. nutmeg
½ cup shredded cheddar cheese

In a large mixing bowl add diced bread and eggs, mix well. Add milk, powdered sugar, salt, cinnamon, vanilla and nutmeg. Mix well. Pour into a buttered 9x13 baking dish. Bake in a 350° oven for 30 – 40 minutes.


Fr. Paul’s Lenten Shrimp Salad
1 red pepper, diced
½ red onion, sliced thin
½ over cooked sweet potato, peeled
2 stalks celery, sliced thin
1 lb. cooked shrimp, diced
1 Tbsp. Dijon mustard
2 Tbsp. White balsamic vinegar
3 Tbsp. olive oil
Salt and pepper to taste
1 Tbsp. parsley, chopped

In a large bowl add the mustard, balsamic vinegar and whisk. While whisking, add the olive oil. Whisk until the dressing starts to emulsify. Add the overcooked sweet potato and whisk well to incorporate into the dressing. Then add the peppers, onions, celery, salt, pepper, parsely and shrimp. Stir well. 

Fr. Paul’s Lenten Calzone
1 bag of pizza dough, prepackaged from the supermarket
1 8 oz. container Ricotta cheese
1 cup shredded mozzarella cheese
½ cup spinach, washed and dried
¼ cup green olives, sliced
Salt and pepper to taste
Italian seasonings to taste
1 egg
2 tsp. water

Make an egg wash by adding the egg and water to a small bowl and whisk. Set aside. This will be used to seal together the calzone.  Remove the pizza dough from the bag and divide into two balls.  Press the dough into a flat disk; use a rolling pin to roll it into an 8"-9" circle for larger calzones or 6"-7" for smaller calzones. If the dough starts to shrink back on you, let it rest for five minutes and try again.

Spread a generous amount of ricotta in the bottom third of the calzone, leaving a clear border around the edge. Top the ricotta with a handful of shredded mozzarella cheese, a few leaves of spinach and a few olives. Sprinkle with salt, pepper and Italian seasonings.
Brush the egg wash around the edges of the dough. Fold the top of the dough over the filling and press to seal. If you have enough dough, you can roll that edge up (simply fold it over on itself) to form a more secure seal.

Bake at 350° for 25 – 30 minutes or until brown. Serve with red sauce for dipping.