Acceptance with Fr. Paul D. Seil, Host Our Daily Bread
As seen on "Our Daily Bread" 04/09/2016
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
Bread Machine Focaccia Bread
2 cups flour
1 cup corn bread mix
2 pkg. rapid rise yeast
2 Tbsp. oil
2 Tbsp. sugar
½ tsp. salt
1 ½ tsp. Rosemary (or your favorite spice)
1 cup warm water
Place all ingredients into the bread machine. Set the machine for “dough only.” This setting will kneed and proof your dough. When this setting is complete, remove the dough and place it into a 9x13 cookie sheet which has been oiled and sprinkled with some of the corn bread mix.
Once the dough is spread onto the cookie sheet, use your fingers to push wholes into the top of the dough. Cover and let sit in a warm place for about 20 – 30 minutes.
Uncover and sprinkle the top of the bread with and Rosemary (or whatever spice you choose.) Bake in a 400 ° oven for 20 – 25 minutes until the top of the loaf is golden brown.
Deacon Miguel Santo – Pico de Gallo
4 – 6 large tomatoes, diced
½ white onion, diced
1 cucumber, peeled, deseeded and diced
1 jalapeno pepper, seeded and diced
1 clove garlic, chopped fine
1/3 cup cilantro, chopped
Juice of 1 lime
¼ tsp. salt
Once the tomatoes, onion, cucumber, jalapeno, garlic, and cilantro are prepared, add to a large mixing bowl. Squeeze the lime into the vegetables and add the salt. Gently mix well.
Very important - Do not mix the salsa ingredients together until all the vegetables have been diced. Store in a glass container and keep cool. Do not refrigerate the salsa. Prepare and eat the same day.
Fr. Conrad Stachowiak’s French Onion Soup
1 T oil
3 – 5 large onions
3 T sugar
2 T flour
3 ½ (32 oz) cartons of beef broth
2 ½ c water
Salt and pepper to taste
¾ c Burgundy wine
¼ c Port wine
Mozzarella, Gruyere or Swiss cheese
In a large soup pot, melt the butter and oil. Add the onions and cook until translucent. Add the sugar and flour and cook for 1 minute. Add the beef broth, water, salt and pepper and simmer for 30 minutes. Stir in wines and simmer for 2 hours.
Preheat broiler to serve. Pour soup into crocks. Place a piece of French bread on top. Cover the bread with cheese. Place in the oven and broil until the cheese is melted and bubbly.
Serves 8 – 10 people.
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