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Little Portion Friary

Little Portion Friary with Fr. Paul D. Seil, Host Our Daily Bread
As seen on "Our Daily Bread" 06/13/2015
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7 716.847.8730

 Marsha’s Turkey Meatloaf for a Crowd
11 lbs. ground turkey
2 Tbsp. olive oil
1 Tsp. butter
1 Tbsp. Salt
1 Tbsp. Pepper
2 – 3 Tbsp. Paprika
2 – 3 Tbsp. Herbs de Provence
2 green bell peppers, minced
2 red bell peppers, minced
4 small onions, minced
2 Tbsp. garlic, minced
4 whole eggs
1 cup water, boiling
2 meat flavored bouillon cubes
4 – 6 pieces of white bread

Place ground turkey in a large bowl and set aside. Mince all vegetables and set aside. In a large skillet over medium heat add oil and butter. Add all the minced vegetables, cook until tender. When vegetables are tender add them to the ground turkey. Add the spices to the meat mixture. Mix well. Beat eggs into a small bowl and beat well. Add beaten eggs to the meat and mix well. Boil water and add bouillon cube to the water to melt. Dip bread into the water and add stock saturated bread to the meat. (You may need to add a few dry pieces of bread to the meat mixture as well.)

Turn out onto an ungreased cookie sheet, making 2 large loafs. Pre-heat oven to 400° and bake for 2 hours or until meat is cooked. Severs about 25 people.

Marsha’s Roasted Sweet Potatoes with Onions and Garlic
6 – 8 large sweet potatoes or yams
4 - 6 small onions, sliced thin
2 Tbsp. minced garlic
2 – 3 Tsp. vegetable oil
Salt and Pepper to taste

Peel and slice sweet potatoes and onions. Add to a large bowl and add garlic and oil. Add salt and pepper. Mix well. Turn out onto an un-greased cookie sheet. Place into a pre-heated 400° oven. Bake about 1 hour or until potatoes are cooked.

Fr. Paul’s Vegetable Medley
6 large carrots, peeled and sliced
1 head of cauliflower, chopped
1 head of broccoli, chopped
2 red peppers, sliced
2 Tbsp. vegetable oil
2 Tbsp. butter
A pinch of cinnamon
A pinch of nutmeg
Salt and Pepper to taste
½ cup water

Peel and slice all vegetables. In a large skillet over medium heat add oil and butter. When melted all vegetables. Cook about 3 – 5 minutes. Add cinnamon, nutmeg, salt and pepper. Add water and cover skillet, to steam vegetables. Cook until all vegetables are tender.


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