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The WAY Program at Baker Victory Services

 The Work Appreciation for Youth (WAY) Program
790 Ridge Road
Lackawanna, NY 14218

As seen on "Our Daily Bread" 09/13/2014
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7

Fr. Paul’s Stuffed Peppers

6 green peppers

Stuffing for the peppers
1 lb. mild Italian sausage, cooked and drained
1 small onion, diced
½ cup to 1 cup bread crumbs
2 eggs
2 tsp. crushed garlic
Salt & pepper to taste
2 tsp. dried basil
½ cup grated hared Italian cheese

Wash the peppers and char on the grill or on the stove top. Cool and slit open one side. Clean out the seeds and the veins, and then set aside to work on the stuffing.
To a skillet cook the sausage with the onion until meat is cooked. Drain and place in a large bowl. Add the rest of the ingredients. Mix into a small meatball and flatten out and mold it in the shape of the pepper. Place it on inside the pepper and then roll the pepper shut to seal. Place seam side down in a baking dish. Grate cheese over the top and bake at 350 degrees for about 10 minutes or until the cheese is melted. Remove and plate. Drizzle with Marinara sauce before serving.

Sharon Cavanaugh’s Basil Pesto
1 large bunch fresh basil
¼ - ½ cup olive oil
½ cup grated Parmesan cheese
1/3 cup roasted pine nuts
2-3 cloves fresh garlic cloves

Using a food processor, drizzle ¼ cup olive oil in bowl and 3 garlic cloves and 1/3 cup pine nuts. Process until crumble. Add ½ cup grated Parmesan cheese and process for 15 seconds. Add basil leaves and process until smooth. May need to add a few drops of oil if mixture is too dry.

Remove mixture from processor and place in glass bowl. Drizzle olive oil over top.
Garnish with basil leaf. Serve with bread, crostini’s, add to pasta or vegetables. Serve warm or cold. Keep Pesto covered and refrigerated when not being served.

James Stone’s Macchiato Tiramisu Parfaits
4 oz. cream cheese, softened
1 ½ cups cold milk
1 pkg. butterscotch instant pudding
8 oz. tub Whipped topping, thawed and divided
½ cup brewed strong coffee
¼ cup caramel ice cream topping
16 oz. frozen pound cake, cut into cubes
1 ½ oz. semi-sweet chocolate, grated

Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix, beat 1 minute. Gently stir in 2 cups of whipped topping.

Mix caramel and coffee until blended. Place half the cake cubes in parfait glasses: drizzle with half the coffee mixture. Cover with half the cream cheese mixture, then a 1/3 of the grated chocolate. Repeat layers.

Top with remaining whipped topping and chocolate. Refrigerate 4 hours.
Optional: Garnish with shaved chocolate and fresh raspberries.

For More information on The WAY Program at Baker Victory Services contact
Sharon Cavanaugh/Director @ 716.828.7038 or