Newman Centers at
UB/Catholic Campus Ministry
As seen on "Our Daily Bread" 3/8/2008
"Our
Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
Newman Centers at
UB/Catholic Campus Ministry
520
Lee Entrance, Suite 209, The Commons
Amherst,
New York 14228
716 –
688 - 7267
www.newman.buffalo.edu
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.
e-mail: daybreak@buffalodiocese.org