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Blessing of the Animals

 Blessing of the Animals
As seen on "Our Daily Bread" 10/09/2010

"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7

 


Dr. Emily Rose Glick’s Dog Treats
1 ½ cups whole wheat flour
¼ cup rolled oats
1 tsp. baking powder
¾ cup fat free milk
1 cup peanut butter
1 Tbsp. molasses
Additional flour for rolling
In a medium bowl, whisk together the flour, oats and baking soda. Add the milk, peanut butter and molasses. Turn out onto a floured surface and kneed until a soft dough forms. Roll the dough into ½ inch thickness and cut with a cookie cutter. Bake at 350* for 20 minutes. Cool on a wire rack.
***These treats can last up to 2 weeks in an air tight container, or will stay fresh 4 -5 weeks in the refrigerator. They will be good up to 6 months in the freezer.***

 

 

Fr. Paul’s Roasted Red Pepper Soup
4 whole fresh roasted red peppers, seeded and skinned
1 qt. vegetable broth
2 cloves garlic, chopped finely
1 small onion, chopped
1 tsp. died oregano
½ - 1 tsp. smoked paprika
1 Tbsp. ginger preserves (optional)
½ tsp. salt
½ tsp. pepper
2 – 3 Tbsp. oil
 
Cover the bottom of a heavy sauce pan with oil. Over high heat, sauté the onion and garlic in hot oil. Add the roasted peppers to the pan and cook 2 – 3 minutes. Stir. Add the remaining ingredients. Pour soup mixture into a blender or food processor and blend until smooth. Pour back into the pan and bring the mixture to a boil. Simmer about 30– 45 minutes.
 
 
Sister M. Jean Sliwinski, CSSF Lazy Dough-less Pierogi
1 lb. Farmers Cottage cheese
2 eggs well beaten
½ tsp. salt
1 Tbsp. melted butter
1 Tbsp. sugar
1 cup sifted flour
 
Mix all ingredients. Flour pastry board and make a roll of dough about 2 inches in diameter. Cut into ½ inch pieces. Cook in salted boiling water. When pieces come to the top, they are done. This takes about 5 minutes. Remove from water with a slotted spoon and place on a platter. Serve with melted butter, slightly browned for extra flavor.