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Christmas with Bishop Malone

Christmas 2012 with Bishop Richard J. Malone
As seen on "Our Daily Bread" 12/22/2012
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7


Fr. Paul’s Date Stuffed Walnuts
1 lbs. whole pitted dates
½ lb. chopped walnuts
1 cup powdered sugar

Open the date and add 3 – 4 walnut pieces, then close the date the best you can. Roll in powdered sugar and place on a decorative plate.

Fr. Paul’s Cod Fish Stew
1 ¼ lbs. prepared Cod fish (Baccala)
1 lb. small white potatoes, cut in chunks and boiled about 10-15 minutes
1 onion, sliced
½ bulb of fennel, sliced
½ c pitted olives
½ cup grape tomatoes – which can be left whole
2 tsp. capers
Juice from ½ a lemon
2 Tbsp. butter
2 Tbsp. Olive oil
1 tsp. garlic
Pepper to taste
Oregano to taste
Thyme or Lemon Thyme to taste

Soak the salted cod (baccala) at least 3 days in a dish of water, changing the water often. Leave fish covered with plastic wrap and in water in the refrigerator.

Preheat oven to 375*. Rinse the cod for the last time and dry it well and cut into small pieces. In a frying pan add the olive oil and butter, when the oil is hot, add the onions and garlic and cook over medium/low heat about 5 minutes. Add the fennel cook about 2 - 4 minutes. Add the chunks of potatoes, the olives, tomatoes, capers and fish. Gently toss. Add the lemon juice and seasonings.

Pour into a buttered roasting dish, cover and roast about 30 minutes or until the potatoes are tender. If needed, add about 2 tablespoons of water during cooking so things do not burn. Stir gently while cooking as not to break the fish too much. Season with salt if needed.



Fr. Paul’s Ice Cream Snowballs
2 gallons of Christmas flavored ice cream – Fr. Paul used peppermint and mocha
1 cup each of your favorite topping such as: mini chocolate chips, coconut, nuts, rainbow or chocolate sprinkles.
Whipped cream
Chocolate sauce

The night before you need this dessert, scoop the ice cream into medium size snowballs and place on a platter. Cover the platter with waxed paper and freeze overnight. When you are ready to eat the dessert, place all the topping on the table and remove the ice cream balls from the freezer. Take an ice cream ball and roll, or press it into the topping of your choice. Before serving, squeeze some chocolate sauce into the bottom of a dish and then add your topped ice cream ball. Place whipped cream on the side. Serve immediately.