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Our Daily Bread - Foster Care


Fr. Paul D. Seil, Host Our Daily Bread
Buffalo Diocese Communication Department
Guests – Patrick McPartland – Gregg Prince – George Richert
As seen on "Our Daily Bread" 06/10/2017
"Our Daily Bread" airs every second Saturday at 6:30 a.m. noon on WKBW Ch. 7
www.odbtv.org 716.847.8730

Patrick McPartland’s Taco Stuffed Peppers
4 bell peppers – green red or yellow
1 lb. lean ground beef
1 medium tomato, diced
1 green scallion, diced
¼ to ½ cup Gouda cheese, diced
1 pkg. Taco seasoning
1 cup cooked brown rice
1 can black bean, drained

Cut the tops off the peppers and hollow out the inside. Place in an oven safe dish and place in a 350 degree oven for 5 – 7 minutes – just enough to soften the pepper. In a skillet cook the ground beef so there is not pink left. Do not drain the pan. To the skillet add the rest of the items and stir well. Place back on the stove top for approximately 2 – 3 minutes enough to heat through. Pull off the head and stuff the pepper with the meat mixture. Place the stuffed peppers back into an oven safe dish and bake in a 350 degree oven for about 15 – 20 minutes or until the peppers are soft.


Gregg Prince’s Easy Corned Beef Hash
2 tablespoons vegetable oil
1 pound deli corned beef, coarsely chopped
1 small bag frozen hash browns
1 onion
1/8 cup beef broth
1 can mushrooms
2 tablespoon steak seasoning
Dash Worcestershire Sauce

Heat oil in large skillet over medium heat. Add onion, cook until softened (3 minutes). Add remaining ingredients and cook about until potatoes are golden and crisp, stirring occasionally (15 minutes).

George Richert’s Venison Stroganoff
Approximately 2 lbs. of venison steak or roast diced into small cubes (half-inch squares)
2 small (10oz) cans of cream of mushroom soup
12 oz. sour cream
1 tablespoon ketchup
pinch of black pepper and garlic salt
12 ounces of extra wide noodles

Brown two pounds of diced venison on medium heat in a large pan. Add 2 cans of mushroom soup, a pinch of garlic salt and a pinch of black pepper and simmer for 5 minutes. Stir in 12 ounces of sour cream and warm on low heat for a few additional minutes. In a separate pot, boil 12 ounces of extra wide noodles. Serve stroganoff over the noodles in desired individual amounts, or mix together and serve.