Our Parish Summer Office Hours are
Monday thru Thursday from 9am to 3pm and
Fridays from 9am to 12 Noon.
½ c. melted butter (1 stick) 1 c. brown sugar
1 loaf thickly sliced bread 4 eggs
1 ½ cup milk 1 teaspoon vanilla
Powdered sugar for sprinkling Cinnamon for sprinkling
Melt butter and add brown sugar, stir till mixed. Pour butter/sugar mix into bottom of 9 x 13 pan and spread around. Beat eggs, milk & vanilla. Layer single slices of bread in pan, spoon ½ of egg mixture on bread layer, sprinkle some cinnamon over bread/eggs. Add 2nd layer of sliced bread and spoon on remaining egg mixture cover and chill in fridge overnight.
Bake at 350 degrees for 45 minutes (covered for the first 30 minutes) Sprinkle with powdered Sugar and cinnamon. Serve with warm maple syrup if desired.
1lb of Italian Sausage (can use patties) 4 garlic cloves
Red pepper flakes to taste 1 head of escarole cut into pieces
1 can of cannellini beans rinsed 3 cups of chicken broth
½ stick of butter grated cheese
Heat olive oil and garlic. Add the sausage and break into pieces. Add red pepper to taste. Cook until meat is browned. Add escarole till wilted. Add beans and stir. Let simmer a minute. Add broth and can add additional broth if needed. Bring to a gentle boil. Add butter and let simmer. Serve with grated cheese. You can add small orzo if you would like.
3lbs. veal chops 2 red peppers
1 green pepper 2 onions
Vegetable oil salt & pepper
1 cup ketchup 1 cup water
Saute cubed veal chops in oil till browned. Add red and green peppers, onions and salt & pepper. Cook until tender – about 25 minutes. Add ketchup, water and cover. Simmer on low for 5 minutes.
Serve with mashed potatoes.