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Parish Service Ministries

Parish Service Ministries
As seen on "Our Daily Bread" 02/14/2015
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7 716.847.8730

Host, Fr. Paul D. Seil is in the kitchen with:

Sr. Mary Ann Butler, SSJ  is representing Nativity of Harris Hill Parish’s outreach ministry to Bissonette House
Kathy Brunner explains St. Christopher’s Parish ministry to Family Promise of Western New York
Carol Mullins  talks about St. John Paul II Parish Outreach Ministries

Sr. Mary Ann’s Banana Pineapple Pie

2 pre-made graham cracker crust
3 bananas, peeled and sliced
3 ½ cups cold milk
2 pkg. Vanilla Instant pudding and pie filling
20 oz. can crushed pineapple, drained
8 oz. tub of Whipped Topping
8 oz. pkg. of cream cheese, softened

Place sliced bananas on the bottom of the pie crust and set aside. In a large bowl add the softened cream cheese, whisk until smooth, then and milk. Mix well. Add the pudding packages and mix until blended. Once the pudding mix has set up a bit, divide the mixture in two and pour into the pie shells. Spoon the pineapple on top of each pie over the pudding mix. Spread the whipped topping over the pineapple. Refrigerate overnight.
Yields 2 pies

Kathy’s Broccoli Casserole

2 pk. Frozen broccoli, thawed, drained and patted dry
1 can Cream of Mushroom Soup
6 – 8 oz. Cheddar Cheese, shredded
1 medium onion, chopped
¾ cup mayonnaise
2 eggs
1 sleeve butter crackers (Ritz)
¼ stick butter, melted

In a large bowl add the mayonnaise, soup and medium onion, mix well. To that add the eggs and mix well. Then add the broccoli and cheese mix well. Spray a 9x9 baking sheet with non-stick spray. Add the mixture to the baking dish. Place about a half a sleeve of crackers into a zip lock bag and crush with a rolling pin. Sprinkle cracker crumbs on top of the broccoli mix. Drizzle the melted butter over the top. Bake uncovered at 350 degrees for 30 minutes.

Carol's Shrimp and Provençale
2 Tbsp. Olive Oil
2 Tbsp. butter
5-6 large shallots, peeled and chopped
2 medium onions, chopped
1 BULB garlic, chopped or minced
½ tsp. salt
¼ tsp. pepper
1 Red/Yellow or Orange sweet pepper
2 Tbsp. fresh Thyme, chopped
½ bottle dry White Wine
2 Tbsp. Tomato paste with Italian seasonings
4-5 Roma tomatoes, diced
1 lb. large raw peeled and deveined shrimp
½ cup fresh basil, chopped
1 lb. pasta – your favorite

In a large skillet add olive oil and butter. When the butter has melted add the shallots, onions garlic salt and pepper. Sauté at medium high heat until caramelized. Next add the peppers, Thyme, tomato paste and wine. Salt and pepper to taste. Cook about 3 minutes, then add the Roma tomatoes. Cook until the tomatoes and peppers are fork tender and flavors blend. Add shrimp and basil. Simmer about 3-4 minutes until the shrimp turn pink. Cook pasta according to directions on the package. Drain pasta and pour the Shrimp Provençale over the hot pasta.
This can also be served over rice.