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Teams of Our Lady

"Our Daily Bread" airs every second Saturdayat 5:30 a.m. & Noon on WKBW Ch. 7

Teams of Our Lady aired October 13, 2012

Teams of Our Lady                                                   
National Contact Information                                       
P.O. Box 4638 
Tyler, TX 75712 
(903) 535-7864

Teams of Our Lady
Buffalo Contact Information
5930 South Abbott Rd
Orchard Park, NY 14124
(716) 649 - 3090

Fr. Paul’s Crepe via Andre Soltner
1 cup flour
2 eggs
A dash of salt and pepper
½ cup milk
3 Tbsp. melted unsalted butter
1 Tbsp. chopped parsley (Fr. Paul used tarragon)
Combine all ingredients in a blender.  Let batter set at least 10 minutes before making a crepe.

Fr. Paul’s Chicken Artichoke Cheese Stuffing
2 cups cooked chicken, diced
1 can artichokes with the liquid half drained, mash artichokes a bit
1 tsp. Dijon mustard
½ cup shredded cheddar cheese
3 Tbsp. white balsamic vinegar
½ tsp. pepper
Combine all ingredients into a sauce pan.  Set on stove top over low heat just until the cheese begins to melt.  Stir well and place in the middle of a crepe.  Roll up and place in a baking dish.  Add a bit more cheese on top of the crepe and place in a 350* oven for  10 minutes.

Emily and Mike Hoffman’s Chicken Paprikash with Spaetzle

2 small cans chicken broth
1 onion sliced
½ - ¾ cup paprika
8 oz. sour cream
1 chicken, cut up
Place the cut up chicken in a baking sheet and place in a 350* oven for 60 – 75 minutes or until liquid runs clear and the internal temperature reaches 180*
In a saucepan add broth, onion and paprika and simmer about 1 hour uncovered.  Let the broth cool down.  Heat the sour cream slightly in the microwave and stir into the broth.  If you add cold sour cream to the warm broth it will curdle.  Add more paprika if you wish.  The broth and sour cream mixture can be thickened slightly with flour or cornstarch and water if you wish.  Pour this liquid over the chicken and spaetzle.

3 cups flour
3 eggs
1 tsp. salt
¾ cup water
In a large bowl mix well – the dough will be very sticky.  Pour onto a place. Cut chunks of dough off the pile and place into a large boiling pot of water.  Cook about 10 minutes.  When the spaetzle float to the top they are cooked. Spoon out cooked spaetzle and place on a plate.  Ladle with paprikash broth. Serve with chicken and more broth on the side.