Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to look at more ways to process grief and loss during this month dedicated to the Holy Souls. Other guests include Gary Michuta on the reliability of the generation that came after the Apostles, and Rita Heikenfeld with more make-ahead Thanskgiving recipes. Plus news, weather, sports and a whole lot more…
A Surrender Prayer from St. John Henry Newman
I sacrifice to Thee this cherished wish, this lust, this weakness, this scheme, this opinion: make me what Thou wouldest have me; I bargain for nothing; I make no terms; I seek for no previous information whither Thou art taking me; I will be what Thou wilt make me, and all that Thou wilt make me. Amen
Recipes from Rita
BAKED SWISS & CRANBERRY DIP
One 12 oz. container whipped cream cheese
8-9 oz jar of apricot preserves
1-1/2 cups shredded Swiss cheese
6-8 oz. dried cranberries
Preheat oven to 325 degrees. Spray a shallow casserole. Spread mixture into casserole. Bake uncovered 25-30 minutes. Serve with Triscuits.
PUMPKIN CHEESE FONDUE
1 (15-inch) piece of baguette, cut into 1/2-inch slices (7 ounces total), toasted
1 (7-pound) orange pumpkin
1 1/2 cups heavy cream
1 cup reduced-sodium chicken or vegetable broth
1/2 teaspoon grated nutmeg
2 1/2 cups coarsely grated Gruyère (6 ounces)
2 1/2 cups coarsely grated Emmental (6 ounces)
1 tablespoon olive oil
Preheat oven to 450°F placing the rack on the lower section.
Cut a circle around the stem on the top of the pumpkin, about 3 inches in diameter. Remove the top then scrape out seeds and any fibers from inside the pumpkin with a spoon. Save seeds if desired. Season the inside of the pumpkin with 1/2 teaspoon salt.
Whisk together cream, broth, nutmeg, 1 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Add all the cheese together in a separate bowl.
Place a layer of toasted baguette in the bottom of the pumpkin, then cover with a 1 cup cheese and a 1/2 cup cream mixture.
Continue layering bread, cheese, and the cream mixture until pumpkin is filled to about 1/2 inch from the top.
Use all of the cream mixtures – you may have some bread and cheese leftover.
Place the top back on the pumpkin and set it in an oiled roasting pan.
Brush the outside of the pumpkin all over with olive oil.
Bake until pumpkin is tender, and filling is puffed, about 1 hour & 15 minutes or so.
Danielle Bean’s hand-picked recipes are at daniellebean.com/RECIPES.