Our Parish Office Hours have gone back to the normal hours of

Monday thru Thursday from 9am to 4pm and

Fridays from 9am to 3pm.

Adoration will also be open all day on Friday.

From: Claudette Gialanella

Melt a stick of butter. Slice one lemon and layer it on tip of the butter on a cookie sheet.
Put down fresh shrimp, then sprinkle one pace of dried Italian dressing.
Put in oven and bake at 350 for 15 min.

Claudette says it’s the best shrimp you will ever taste.

By: Irene Metzger

2 cups ricotta cheese
8 oz. cream cheese
1 ½ cups confectioner sugar
1 tsp vanilla
1 cup mini chocolate chips

Mix together – ready to serve 

You can serve w/cinnamon wedges or cannoli chips

By: Wendy Zimbardi

This is a great summer recipe to use as a garnish or as a side dish for grilled chicken or seafood.

1 ripe mango
1 single bunch of scallions
1 orange Holland pepper
2 Roma tomatoes
2 ears of fresh corn
1 tablespoon of extra virgin olive oil

Peel the Mango, cut the fruit off the seed and dice it into small pieces.
Wash and trim the scallions and slice them about 1/8th of an inch using the entire stem.
Slice and de-seed the pepper then dice into small pieces.
Slice and de-seed the tomatoes then dice into small pieces.
Grill the corn on the BBQ until it starts to get darker but not black.
Remove the corn from the grill and slice the corn off the cob.

Heat up the oil in a saucepan on medium high heat and sauté the pepper and scallions
until they start to brown slightly.
Add the diced mango, tomatoes and corn to the saucepan and sauté everything together
on medium heat for about 10 minutes.
Add salt and pepper to taste.
Serve warm.

Wendy said “she loves bright colors and floral prints which flow over into her recipes.  She uses a variety of colorful vegetables and fruit to brighten up her meals”.