Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Dr. John Bergsma to discuss whether or not Paul is referring to the Rapture in his first letter to the Thessalonians that we’ll hear at Mass this weekend. Other guests include Gary Michuta with more prophecies about the Messiah that are fulfilled in Jesus, and pastoral counselor Kevin Prendergast on normal vs. complicated grief. Plus news, weather, sports, and more… listen live!
*****
Despair Prayer of St. Claude de la Colombiere
Lord, I am in this world to show Your mercy to others. Other people will glorify You by making visible the power of Your grace by their fidelity and constancy to You. For my part I will glorify You by making known how good You are to sinners, that Your mercy is boundless and that no sinner no matter how great his offenses should have reason to despair of pardon. If I have grievously offended You, My Redeemer, let me not offend You even more by thinking that You are not kind enough to pardon Me. Amen.
*****
RECIPES FROM RITA: CRANBERRY DIP AND PUMPKIN FONDUE
BAKED SWISS CRANBERRY DIP
Ingredients:
Mix together-
1 large tub whipped cream cheese, 12 oz. size
Approximately 1/2 of 18 oz. jar apricot preserves (see note)
8 oz. shredded Swiss cheese
1 bag Craisins, about 6-8 oz. or so
Instructions:
Preheat oven to 350. Spread mixture evenly into sprayed shallow casserole. Bake 25-30 minutes. Serve warm with crackers.
Note: use enough preserves to make the mixture wet.
PUMPKIN CHEESE FONDUE
Ingredients
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
Instructions
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.
*****
