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Sabbatical Salad

Fr. Paul’s Sabbatical Salad

About 3 cups of Baby Arugula greens
Salt and pepper to taste
Oil and vinegar
Hard cheese, grated on top
Mix Salad tableside and serve immediately.

Fr. Pat Keleher’s Meat loaf

3 Tbsp. unsalted butter
¾ cup finely chopped onion
¾ cup finely chopped scallions
½ cup finely chopped carrots
¼ cup finely chopped celery
¼ cup minced red bell pepper
¼ cup minced green bell pepper
2 Tsp. minced garlic
Salt to taste
1 tsp. black pepper
½ tsp. white pepper
¼ tsp. cayenne pepper
½ tsp. nutmeg
3 eggs, well beaten
½ cup ketchup plus a dash of Tabasco
½ cup half and half
2 lbs. lean ground beef chuck
12 oz. sausage meat (not fennel-flavored Italian sausage
¾ cup rolled oats

Preheat oven to 375* Melt butter in a heavy skillet and add onions, scallions, carrots, celery, peppers and garlic. Cook stirring often, until the moisture from the vegetables has evaporated, 10 minutes. Set aside to cool; then refrigerate, covered, until chilled at least an hour.

Combine the salt and spices and eggs into a mixing bowl and beat well. Add the ketchup and half and half. Blend thoroughly

Add the chuck, sausage and oats to the egg mixture. Then all the chilled vegetables and mix thoroughly with your hands, kneading for 5 minutes.

With a damp hand form the mixture into an oval and place in pan.

Place the baking dish inside a large pan. Pour boiling water into the large pan until it reaches halfway up the sides of the meatloaf pan. (This is a water bath)

Bake for 35 – 45 minutes

Remove the meatloaf pan from the water bath and let the meatloaf rest fro 20 minutes before serving.

Fr. Pat’s Tomato Pudding

¼ cup butter
2 cups cubed white bread
10 oz. can whole tomatoes, undrained
1/3 cup firmly packed light brown sugar
¼ tsp. salt

Preheat oven to 325*

Melt butter and pour over bread cubes and toss. Drain tomatoes and reserve liquid. Chop tomatoes. In a saucepan, heat the tomatoes and tomato juice, sugar salt and basil. Bring to a boil and simmer for 5 minutes. Pour tomato mix over bread cubes and toss. Place in a greased 1 ½ quart casserole and bake 40 – 45 minutes.