Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Gary Michuta from Hands On Apologetics to share more insights to help us better understand Scripture. Other guests include Rita Heikenfeld with Bible Foods, and Courtney Brown from Ruah Woods. Plus news, weather, sports and a whole lot more…
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Prayer for the Dead
God our Father,
Your power brings us to birth,
Your providence guides our lives,
and by Your command we return to dust.
Lord, those who die still live in Your presence,
their lives change but do not end.
I pray in hope for my family,
relatives and friends,
and for all the dead known to You alone.
In company with Christ,
Who died and now lives,
may they rejoice in Your kingdom,
where all our tears are wiped away.
Unite us together again in one family,
to sing Your praise forever and ever.
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RECIPES FROM RITA
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 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.
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Dr. Daniel Keating worked on the Catholic Commentary on Sacred Scripture for Ezekiel.
Info on Fr. Mark-Mary Ames and the Rosary in a Year podcast are online at ascensionpress.com.
Fr. Philip Larrey is online at philiplarrey.com.
The Vatican 3D AI tour of St. Peter’s Basilica can be found at virtual.basilicasanpietro.va.
