Our Daily Bread" Teen Life
As seen on "Our Daily Bread" 1/09/2010 at Noon
"Our Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
Fr. Paul’s guest are Barbara Burns – Youth Minister
Katlyn Marshall & Ashtin Rozewski – Teen from the Teen Life Program
Fr. Paul’s Spaghetti Basil Pie
1 lb. spaghetti, cooked & drained
3 Tbsp. butter
1 jar spaghetti sauce
10 – 12 slices of mozzarella cheese, sliced thin
8 – 10 basil leaves, chopped
Cook spaghetti according to the package. Drain and place back into the pot or into a large bowl. Add the butter and ½ jar of sauce. Mix well. Pour into a lightly greased pie plate. Top with cheese. Top the cheese with basil. Dot pie with an additional 2 Tbsp. butter. Place in a 300* oven for 20 minutes. Serve immediately with more spaghetti sauce on top or on the side.
Katlyn’s Angel Pie
Meringue Pie Shell
Separate 4 eggs
½ tsp. cream of tartar
1 cup sugar
1 tsp. vanilla
With a mixer, beat egg whites and cream of tartar until still. Add sugar (1 Tbsp. at a time) beating after each addition. Add vanilla.
Spray a pie plate with Pam. Pour meringue into the plate. With a spoon, pull the batter up the sides of the pie plate. Bake at 300* for 1 hour until lightly golden.
Filling or Angel Pie
4 egg yolks
1 cup sugar
1/8 tsp. salt
1 lemon, juice and rind
1 pt. whipping cream
Beat yolks until thick, add salt, and beat in sugar (1 Tbsp. at a time), add the lemon. Cook in double boiler until thick. Cool.
In a mixer, whip the cream until soft peaks form.
Spread half of the cream into the cooled meringue pie shell. Add all of the filling. Top with remaining cream. Refrigerate overnight.
3 ½ cups flour
4 oz. sour cream
½ cup milk
2 Tbsp./ butter
Pinch of salt
In a small pan warm milk and butter under low heat. To a bowl add flour, eggs, salt, sour cream and warm milk and butter. Mix thoroughly to form dough. Using small amount of dough at a time, roll into a medium sized circle. Make sure the table is floured so dough will not stick. Cut circle into fours. Add about 1 Tbsp. of filling onto one half of the dough. Place a little water along the edges of the dough. Fold dough over to cover filling and crimp to seal (using your fingers or a fork). Cut off any excess dough. Crimp again.
In a large sauce pan, bring water to a boil. Gently add pierogi to boiling water. When they are cooked they will float to the top. Remove from water and drain. Melt about 2 Tbsp. butter in a frying pan and add pierogi. Fry until golden brown and crisp.
1 can sauerkraut, rinsed to remove bitterness
½ stick butter
1 onion, diced
Salt & pepper to taste
Add all ingredients into a large frying pan. On medium – low heat fry until onions are brown, adding more butter if needed.