Marina Scott & Msgr. John Zeitler
As seen on "Our Daily Bread" 09/13/2003
"Our
Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
Our Lady of Perpetual Help
Msgr. John Zeitler - Pastor
2052 Lakeview Rd.
Lakeview, New York 14085
(716) 627-2910 Fax (716) 627 - 7972
Sesame Crusted Salmon
4 Salmon fillets approximately 1 inch thick
1 c Toasted Sesame & Ginger dressing
¾ c plain bread crumbs
½ c raw white sesame seeds
½ tsp. pepper
1 tsp. salt
2 tsp. paprika
2 tsp. chopped parsley
3 Tbsp. canola oil
3 Tbsp. sesame oil
Marinate salmon in dressing for 2 hours. In a medium bowl, mix together the
breadcrumbs, sesame seeds, pepper, salt, paprika and parsley. Press marinated salmon into breadcrumb
mix. Place oils in a sauté pan
over MEDIUM heat. Place salmon topside down
in hot oil. Cook 3 minutes. Turn fillet over and finish cooking
about 3 to 5 minutes. Turn pan off and let cook a few more minutes.
PARTY SUGGESTION
After cooking salmon on each side, place on cookie sheet and cover with foil. Refrigerate until company arrives. Then reheat in a 250-degree oven for 10 minutes.
Rice With A Crunch
2 boxes Uncle Ben’s Long Grain & Wild Rice - Follow cooking directions on the back of the box.
After the rice is cooked add
1 c finely chopped celery
1 c cut apricots
1 c toasted almonds – slivered
1 c dried cranberries
Mix everything together. Add ½ c chicken broth and reheat for 5 minutes. Or after adding additional ingredients to the rice refrigerate and reheat (microwave) when your company arrives. To keep the rice moist, add chicken broth every time you reheat.
Fr. John’s Kaiserschmarren (Sweet Raisin Pancake)
1 c milk
2/3 c PLUS 1 Tbsp. flour
Dash of salt
4 eggs, separated
2 Tbsp. sugar
¼ c rum
¼ c raisins
½ c butter
Powdered sugar to taste
Beat the egg yolks in a large bowl. Add flour, milk and salt. In a separate bowl, beat eggs whites until stiff peaks form; gradually add sugar to the egg whites. Fold the egg whites into the flour/egg mixture. Add rum soaked raisins. Heat the butter, let stand, put the drawn butter in a large frying pan (or two). Pour the batter into the pan(s) and brown on sides, breaking apart and flipping gently. With a fork score the fried batter. Serve with powered sugar sprinkled on top.
e-mail: daybreak@buffalodiocese.org