Local News

Program on remarriage in the Church set March 2-3

A program of marriage preparation for engaged couples where one or both individuals have been married before will be offered by the archdiocese next month.

CBC High names its first lay president

Michael F. England will become the first lay president of Christian Brothers College High School, effective July 1.

Mercy Center offers Lenten programs

Mercy Center, a conference and retreat center sponsored by the Sisters of Mercy, is offering several Lenten programs in the coming weeks.

Shrine to hold two conferences

The National Shrine of Our Lady of the Snows in Belleville, Ill., is offering two conferences next month that focus on issues faced by married persons and singles who have experienced a broken relationship.

Review readers submit more Lent recipes

Costa Rican Lunch

Mary Fran Mosher

St. Angela Merici, Florissant

Salad:

1 cup fresh pineapple

1 orange, sliced

1 banana, sliced

1 cup mango, sliced

1/4 cup peanuts

Serve with lettuce. Optional fruits include melons or
papaya.

Banana dressing:

1 banana

1/4 cup salad oil

1 tablespoon vinegar

1 tablespoon lemon juice

1 tablespoon sugar

Dash of salt

Combine all ingredients in blender and mix. Cover and chill until serving.

Gallo Pinto

(Rice and Black Beans)

1 cup chopped onion

2 or 3 cloves garlic

Olive oil

About 1 tablespoon mixed spices, including ginger,
cumin, coriander, thyme and cinnamon

3 cups cooked black beans

1/2 cup orange juice

Dash of salt and pepper

Cooked rice

Saute onion and garlic in olive oil. Mix spices and add
to pan. Add black beans and stir in orange juice. Simmer, and add dash of salt and pepper to taste. Serve over cooked rice.

Spinach Cheese Crepes

Sandi Guelker

St. Francis de Sales Oratory,

St. Louis

10 oz. frozen spinach, thawed, cooked, drained well and seasoned to taste

2 cups ricotta cheese

1 teaspoon dried parsley

3 egg whites

1/2 cup Parmesan cheese

1 package ready-made crepes

Jar spaghetti sauce

Preheat oven to 325 degrees. Mix together spinach,
ricotta cheese, parsley, egg whites and Parmesan cheese. Spoon about 2-3 tablespoons of mixture onto each crepe. Roll up crepes and place seam side down in greased casserole dish. Spoon spaghetti sauce over top. Bake for 15-20 minutes and serve with additional Parmesan cheese.

Hot Tomato Soup

Bill Zobrist

St. Margaret Mary Alacoque,

Oakville

4 cups tomatoes, peeled and diced

4 cups tomato juice

12 fresh basil leaves or 3 teaspoons dried, crushed
basil leaves

1 stick unsalted butter

1 cup whipping cream

1/4 teaspoon cracked pepper and salt, to taste

Crusty bread or crackers (optional)

Pour tomatoes into a large saucepan along with tomato
juice. Simmer for about 30 minutes. Add the basil to the
tomato mixture and pour into a blender and blend until smooth.

Return soup to pan and add unsalted butter, whipping cream and cracked pepper and salt to taste. Heat the soup thoroughly until butter is melted. Stir frequently for several minutes. Serve with optional crusty bread or crackers.

Tuna Custard

Jeanette Smith

St. Joseph, Bonne Terre

1 (6 oz.) can tuna, drained

1 can cream of mushroom soup

1/4 cup milk

1 onion, chopped

1 tablespoon butter or margarine

3 eggs, beaten

Preheat oven to 350 degrees. Saute onion in butter.
Blend tuna, soup, milk and onion by hand. Add beaten eggs. Pour into a 1 1/2-quart casserole dish and bake for about 1 hour. Dish will rise and collapse like a souffle.

Gigi’s Eggplant Parmesan

Constance Berni

Our Lady of Lourdes, University City

2 large eggplants

Cooking spray

Flour

1 large onion, chopped

2-3 cloves garlic

2 tablespoons olive oil

Large can diced tomatoes

1 teaspoon dried basil

1 teaspoon sugar

Salt to taste

1 (15 oz.) carton ricotta cheese

Grated Parmesan cheese

Grated (about 1 1/2 cup) or sliced mozzarella cheese

Slice eggplants into 1/3-inch thick slices. Salt and drain on paper towel for 30 minutes. Rinse and dry. Coat both sides of each piece with cooking spray and dredge in flour. Lay in a single layer on a cookie sheet and bake at 350 degrees for 20-30 minutes, until fork-tender.

Meanwhile, saute onion and garlic in olive oil. Add tomatoes, basil, sugar and salt and simmer for 20 minutes.

Spray a 9X13-inch casserole dish with cooking spray and place a layer of eggplant on the bottom. Spoon half of the tomato sauce over the eggplant and dollop the ricotta cheese on top to cover. Add the rest of the eggplant and cover with the rest of the sauce. Sprinkle Parmesan cheese liberally and top with mozzarella cheese. Bake at 375 degrees for 15-20 minutes.

Easy Baked Fish and Chips

Ann Weik

Ste. Genevieve,

Ste. Genevieve

2 large baking potatoes

Cooking spray

1 1/4 cups Italian salad dressing

1 package Shake ’N Bake coating mix

1 pound white fish fillets (haddock, halibut or cod)

1/4 cup Miracle Whip dressing

Preheat oven to 400 degrees. Cut each potato into eight
wedges and place in large bowl. Add Italian dressing and toss to coat. Add 1/4 cup of coating mix and toss to coat. Bake on sprayed sheet for 20 minutes.
Spread remaining coating mix on plate. Spread top of fish fillets with half of the Miracle Whip and press into coating mix. Repeat to coat other side of the fish. Place on broiler pan. Bake fish and potatoes 15 minutes or until fish flakes and potatoes are tender.

Archbishop Burke, John LaBriola featured at lecture series in March

Archbishop Raymond L. Burke will be one of two featured speakers at St. Joseph Radio

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