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Today's Priests

Today’s Priests
As seen on "Our Daily Bread" 06/08/2013
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7 716.847.8730

Fr. Paul’s Shrimp with Oregano Appetizer
1lb. raw shrimp, cleaned and deveined
3 Tbsp. dry oregano
2 sprigs of fresh oregano, chopped
2 tsp. canola oil
½ cup hot pepper and garlic mix (from a jar)
Juice of ½ a lemon
¼ cup dry white wine
Salt and pepper to taste

Heat a skillet over medium/high heat and add oil, hot peppers and garlic and sauté abvout one minute. Add shrimp and cook about one minute before adding the rest of the ingredients. Serve with toothpicks as an appetizer or over pasta.

Fr. Jeff Nowak’s Smoked Polish Sausage and Sweet and Sour Cabbage
4 links smoked Polish Sausage (Since smoked sausages are already cooked, simply place the sausage links on a baking pan and place in 350 degree oven until warmed and the outside of the casing is slightly browned.)
2 medium heads of cabbage
1 medium onion
1 lb. thick cut bacon
1 cup sugar
1 cup vinegar
Bacon fat from cooked bacon.

Shred cabbage slightly thicker than for coleslaw and place in a large pot. Finely chop the onion and add to the cabbage. Add sugar then vinegar. Put on stove top on medium to low heat. Pan fry the bacon until slightly crisp. Do not overcook. (For a cleaner solution, place bacon on cookie sheets and cook in oven.) Remove bacon from pan. Each time, add the fat from the bacon to the pot of cabbage. When bacon is cooled, crumb and add to the cabbage. Slow cook until cabbage is tender.
While the cabbage can be served right away, it is recommended to refrigerate the cabbage overnight in order to let all the flavors mix together and then to reheat before serving.


Fr. Sean Paul Fleming Pot of Gold Cookies
¾ c unsalted butter, softened
½ c plus 2 Tbsp. granulated sugar
½ c plus 2 Tbsp. brown sugar
1 whole large egg
1 ½ tsp. vanilla
1 tsp. baking soda
½ tsp. salt
¼ c cocoa powder
2 c flour
24 Rolo candies

Pre-heat oven to 350*. Line a baking sheet with parchment paper.
In a large bowl beat the butter, granulated sugar and brown sugar light and fluffy. Add egg and vanilla; beat well. Mix in baking soda, cocoa powder and flour until well combined, but do not over mix, use a spatula. Shape dough into 1 inch balls. Flatten slightly in the palm of your hand. Place one Rolo in the middle and roll the dough up to make the “pot” around it so that it is completely enclosed.

Place on a prepared cookie sheet, 8 to a sheet, staggering them, as they will spread quite a bit when baked. Bake 9 – 11 minutes until puffy and the edges are set. They will appear very fluffy but will gradually flatten out slightly as they cool.
Cool 1 -2 minutes on pans and then remove to wire racks and cool completely before storing in an air tight container.