Happy feast of Pope St. Pius V! On today’s show, Matt Swaim and Anna Mitchell welcome Dr. Matthew Bunson to discuss more of his life and legacy. Other guests include Gary Michuta with more prophecies about Jesus in the Old Testament, and Rita Heikenfeld with Bible Foods. Plus news, weather, sports, and more…
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Collect Prayer for the Memorial of Pope St. Pius V
O God, who raised up Pope Saint Pius V
to defend the faith and reform Your Church,
grant that through his intercession,
we may remain steadfast in our love for You
and Your Holy Church.
Help us to uphold the truths of our faith
with courage and zeal, and to always seek Your glory.
Through Jesus Christ our Lord, Amen.
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Justin DeMoss is online at legatus.org and benedictine.edu.
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RECIPES FROM RITA: MARY GARDEN IDEAS
Mint – since this herb used for tithing in Bible days is an invasive herb, it’s great for containers. So many kinds, from peppermint to spearmint to ginger, mojito and chocolate mint. We make cream mints for Mother’s Day and finely chopped fresh mint is so good in them. (That’s the recipe I’m sharing today).
Basil – the legend is that basil was found growing outside of Christ’s tomb after He resurrected. For containers, there’s a small leafed basil called globe or minuet. Leaves are so small no chopping needed.
Dill – Another tithing herb mentioned by Jesus, and yummy with seafood and potatoes. Dukat and Fernleaf are good specimens.
Cilantro – Analagous with the manna of the Bible, the seed is called coriander. This bolts to seed in hot weather, so take that into consideration.
Thyme – French and English are the gold standards, and there are creeping thymes that hang nicely over the containers edge.
Marigold – For Mary! Calendua is a lovely marigold with edible flowers.
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RECIPE: CREAM MINTS
Let the little ones hand form them or use molds. When using molds, roll the mints in granulated, sanding or sparkling sugar before putting into molds.
Ingredients
4 oz cream cheese, softened (use block, not spreadable cream cheese)
1 tablespoon butter, softened
4 cups powdered sugar, plus a bit extra for forming mints if necessary
1/2 teaspoon peppermint extract
1/8 teaspoon vanilla
Food coloring (optional)
Instructions
Beat cream cheese and butter together, then add 2 cups sugar, blending well.
Add extracts, and then rest of powdered sugar.
Dough should be very stiff and not sticky – like a play dough consistency so you may need to add a bit more sugar.
Add a tiny bit of food coloring and blend.
Roll dough into teaspoon sized balls.
Place on parchment lined baking sheet and dip the tines of a fork in powdered sugar and gently but firmly press down on each mint.
OR roll into balls, then in granulated, sanding or sparkling sugar, then press into molds, smoothing tops.
Store at room temperature for a week in single layers or in refrigerator for longer storage.
Can also be frozen.
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