Encourage everyone you know to switch to Catholic radio for Lent! Print out this sheet and pass it out to your fellow parishioners…
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Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Rita Heikenfeld from About Eating to share meatless recipe ideas for Lent. Other guests include pastoral counselor Kevin Prendergast on why Jesus is not a mere therapist, and Courtney Brown from Ruah Woods to share insights into the Theology of the Body. Plus news, weather, sports, and more…
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St. Jerome’s Prayer for God’s Mercy
O Lord, show Your mercy to me and gladden my heart. I am like the man on the way to Jericho who was overtaken by robbers, wounded and left for dead. O Good Samaritan, come to my aid. I am like the sheep that went astray. O Good Shepherd, seek me out and bring me home in accord with Your will. Let me dwell in Your house all the days of my life and praise You for ever and ever with those who are there. Amen.
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RECIPES FROM RITA: FRIED FISH AND COLE SLAW
FISH FRY FRIED FISH (Like they serve at Lenten fish fries)
Ingredients
1 cup all-purpose flour
1/2 cup milk – the proteins in milk help batter adhere and helps browning
1/2 cup very cold water – helps with crispiness
2 tablespoons baking powder
1 teaspoon salt OR 1/2 teaspoon salt and 1/2 teaspoon or so of your favorite fish seasoning
Instructions
Whisk flour, milk, water, baking powder, and salt/seasonings together until smooth.
Heat oil in a deep fryer or deep heavy pan to 365 degrees.
Pat fish fillets dry with paper towels to help ensure batter sticks – I do this on crumpled paper towels.
Dip fish fillets into batter to coat and let excess drip off.
Lower fillets, one at a time, into hot oil. Don’t crowd pan. Turn once, until cooked through and golden brown, about 2 minutes per side.
Drain fried fish fillets on a wire rack over a paper-towel lined pan. (Don’t dry on paper towel alone – that creates steam).
OLD FASHIONED COLE SLAW
Ingredients
1 small cabbage shredded and chopped (about 6 cups) – can use red & green or equivalent bagged slaw mix
1 large carrot shredded
1 cup real mayonnaise
1/3 cup sugar
2 tablespoon apple cider vinegar
Lemon juice to taste – not too much, a teaspoon or so
Salt and pepper to taste
Instructions
Combine mayonnaise, sugar, vinegar, lemon juice, salt, and pepper.
Pour over cabbage and carrots. Mix well.
Refrigerate until ready to serve.
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Fr. Columba Jordan is online at ascensionpress.com.
