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Responce to Love

 

"Our Daily Bread" airs every second Saturday
at 5:30 a.m. & Noon on WKBW Ch. 7

Response to Love Center
Sr. Johnice Rzadkiewicz, CSSF
130 Kosciuszko Street
Buffalo, NY 14212
716 – 894 - 7030
 
 
Fr. Paul’s Cherry Tart
 
Crust
2 Cups flour
1 pinch salt
1 stick butter, cubed and cold
½ cup ice water

Place all ingredients into a food processor and pulse until dough looks like corn cernals. Then mix just until the dough starts to form a ball. Remove dough from the processor and wrap in plastic wrap and refrigerate for at least one hour. After an hour, remove dough from plastic wrap, flour a large work surface and roll out dough. Place into a pie shell or tart dish. Bring the dough up over the sides and trim top edges to meet the top of the tart dish. Set aside.
 
Filling
1 jar semi-sweet cherries in light syrup, drained
1 egg
4 oz. heavy cream
1 tsp. vanilla
1 tsp. powdered sugar
 
Place drained cherries into the pie shell and place into a preheated 375* oven for 15 minutes or until brown. Remove from oven and set aside. In a bowl add the rest of the ingredients and whisk well. Pour cream mixture over the warm, browned cherries and place tart back into a 375* oven for another 15 minutes. Remove from oven, cool about 10 minutes and sprinkle the top of the tart with additional powdered sugar.
 
  
Sr. Johnice’s Beer Can Chicken
 
1 whole roasting chicken
1 can of your favorite beer (reserve 2 oz.)
¼ cup garlic powder
¼ cup poultry seasoning
¼ cup onion powder
¼ cup paprika
¼ cup thyme
2 chicken bullion cubes
6 oz water
 
Rinse and pat dry chicken. Mix all seasonings into a bowl. Pour 2 oz. of beer into a 1 cup measuring cup. Fill the rest of the cup up with warm water and drop the bullion cubes into this mixture. Set aside.
 
Place the chicken into a 9x13 baking dish. Rub the entire chicken, inside and out with the seasoning mixture. Stand the chicken upright onto the beer can. Pour the water mixture around the chicken and place it uncovered into a 350* oven for 1 hour and 20 minutes or until a meat thermometer reaches 180*. Baste the chicken every thirty minutes with the liquid in the bottom of the pan. If you see the liquid is evaporating and more water to the bottom of the pan.
 
Once the internal temperature of the chicken reaches 180* and you remove it from the oven, carefully remove the beer can, and serve.
 
 
Bob’s Parmesan Parsley Quiche
1 prepared pie crust
2/3 cup grated parmesan cheese
3 Tbsp. parsley, chopped
3 eggs
2/3 cup heavy cream
Dash of pepper
 
Place crust into a pie plate and set aside. In a bowl add the eggs, cream, pepper and whisk well. To the egg mixture, add the cheese and parsley, stir to incorporate. Pour into the pie shell. Bake in a preheated 400* oven for 25 minutes. Cool and serve at room temperature.