Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to discuss thoughts on how to have a healthy relationship with money. Other guests include Gary Michuta with more prophecies about the Messiah that are fulfilled in Jesus, Rita Heikenfeld with Bible Foods, and Courtney Brown from Ruah Woods. Plus news, weather, sports, and more… listen live!
*****
Prayer to St. Joseph for the Unemployed
Silent and well-known carpenter in Nazareth, model of workers, by the work of your hands you gave your contribution to the work of the Creator, you earned your living, and you provided for the needs of the Holy Family. Intercede for all workers, in the difficulties of their daily lives especially for the unemployed, in their anxieties for tomorrow, so that through the guidance of God, the great Architect and Builder, they all may use their strength and talents to make visible God’s new creation, to offer a concrete service to society, and to earn wages worthy of their efforts. With confidence and trust we make this prayer through Christ our Lord. Amen.
*****
Information on the Sailing Grace Cruise can be found at sailinggracecruise.com. Be sure to mention you heard about it on the Son Rise Morning Show!
RECIPES FROM RITA: CORN PUDDING
GRANDMA’S CORN PUDDING
Servings: 8
Yield: 1 (2-quart) casserole
Ingredients
5 large eggs
1/3 cup butter, melted and cooled a bit
1/4 cup sugar
1/2 cup milk
4 tablespoons cornstarch
1 can whole kernel corn, drained
2 cans cream style corn
Instructions
Gather all ingredients. Preheat the oven to 375 degrees
Spray a 2-quart casserole dish.
Whisk eggs in bowl.
Add milk, melted butter, sugar, and cornstarch; whisk until well combined.
Stir in both kinds of canned corn.
Pour into casserole.
Bake until golden brown on top, about 1 hour. Check after 50 minutes.
SMOKY POBLANO CORN PUDDING
Servings: 8
Yield: 1 1/2-quart casserole
Ingredients
3-4 poblano peppers
1 cup milk
½ cup heavy whipping cream
⅓ cup sugar
¼ cup flour
¼ cup butter, melted and cooled
3 large eggs
Salt to taste – 1 teaspoon is good
1 pound pkg frozen corn, thawed
1 cup shredded sharp Cheddar or Monterrey Jack cheese
Instructions
Preheat the oven to 400 degrees. Place poblano peppers on sprayed baking sheet.
Roast until slumped and charred, about 30 minutes. Remove and let cool slightly.
Reduce the oven temperature to 350.
Remove stems, seeds, and charred skin from peppers; roughly chop.
Spray 1 1/2-quart baking dish.
Whisk milk, cream, sugar, flour, butter, eggs, and salt together.
Stir in corn, cheese, and chopped poblanos. Pour into baking dish.
Bake until set, slightly puffed on top, and golden around edges, 45 minutes to 1 hour.
Tip:
If you have a gas stove, you can roast the peppers over the flame, flipping every 2 to 3 minutes, until blackened and soft.
SHERRIE MITCHELL’S FAMILY CORN PUDDING
Ingredients
1 Box Jiffy corn muffin mix
1 cup sour cream
2 eggs
1 can, 15 oz., drained corn
1 can, 14 oz., cream style corn
1/2 cup chopped onions (optional)
1 cup cheddar cheese
1 stick butter
Instructions
Preheat oven to 350.
Whip eggs first.
Add all other ingredients and mix well.
Pour into an 8X8″ sprayed pan.
Bake 45-55 minutes or until toothpick inserted in center comes out clean.
Optional: Chili peppers or Jalapenos stirred in.
