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Fathers Know Best
4:00am - 5:00am

Show Notes for Thursday, 3/11/2021

Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome Dr. Kevin Vost to the show to talk about what St. Thomas Aquinas had to say about God’s love for unbaptized souls. Other guests include Fr. Frank Donio from the Catholic Apostolate center on the Lenten pillar of prayer, Kevin Prendergast on what we can learn about Lenten disciplines from the principles of addiction recovery, Sarah Bassil from In Defense of Christians on the implications of the Pope’s trip to Iraq on religious freedom in the Middle East, and Rita Heikenfeld with thoughts about the real St. Patrick and some Irish recipes ahead of his feast next week. Plus news, weather, sports and a whole lot more…

Rita Heikenfeld is online at abouteating.com.

Danielle Bean is online at catholicmom.com.

Dr. John Bergsma is online at Franciscan.edu.

Kevin Prendergast is online at athenaeum.edu.

Sarah Bassil is online at indefenseofchristians.org.

Fr. Frank Donio is online at catholicapostolatecenter.org.

Dr. Kevin Vost is online at drvost.com.


A Prayer for the Sick

Dear Jesus, Divine Physician and Healer of the sick, we turn to you in this time of illness. O dearest comforter of the troubled, alleviate our worry and sorrow with your gentle love, and grant us the grace and strength to accept this burden. Dear God, we place our worries in your hands. We place our sick under your care and humbly ask that you restore your servants to health again. Above all, grant us the grace to acknowledge your will and know that whatever you do, you do for the love of us. Amen.


Italian Pepper and Egg Sandwich

Although this dish is traditionally made by using green peppers, cooking them until they are soft and served on crusty Italian bread, this recipe can be changed and cooked to your liking. You may use red peppers or green peppers or use a mixture of both and when cooking the peppers, you may cook them until they softened or “al-dente”, depending on how you like them. You can also choose to use any type of sandwich rolls you prefer.

4 green or red Peppers, washed, seeded and sliced.
4 large eggs, scrambled in bowl with 1 tbls. water added
1-2 cloves garlic chopped
1/4 cup olive oil (enough to coat bottom of pan)
salt and pepper to taste
grated parmesan or romano Cheese
1 loaf of Italian or French bread sliced to make 4 sandwich rolls

In large skillet add olive oil and garlic and saute on low-med until garlic is golden, (do not burn). Add peppers, season with salt and pepper, stir to coat peppers with oil. Continue cooking on low- med heat, stirring frequently, until peppers are soft. Raise heat to med-high and add eggs, stirring well to coat egg onto peppers. Cook eggs throughly, making sure not to burn. Sprinkle with cheese and serve on roll.


Dublin Coddle

The recipe called for Irish back bacon and regular large pork sausages. All I had was thick sliced bacon and sweet Italian sausages.
The stew was still yummy. So use whatever bacon and sausages you have.
I used red potatoes and yellow onions. Again, whatever you have on hand works.
A bit more, or less, of any ingredient is OK.

Olive oil
2 nice yellow onions, thinly sliced, 4 cups or so
6 oz. thick or regular bacon, cut into 1/2” pieces (4 thick slices)
1 pound sausage, large links preferred, cut in halves
2 largish carrots, peeled and sliced thin
4 cups potatoes, peeled and sliced about 1/4” thick
Salt and pepper
2 cups beef broth (I used 14.5 oz. can and added water)

Preheat oven to 425.
Film bottom of large skillet or pan with oil over medium heat. Add onions and cook until slightly wilted, about 5 minutes.
Add bacon and stir.
Add sausages.
Raise heat a bit and cook until sausages start to brown. Careful not to burn onions.
Make 2 layers in oven proof pan or casserole:
Layer onions, bacon and sausage in bottom.
Top with layer of carrots and potatoes. Season with salt and pepper.
Repeat, then pour broth over all.
Cover and cook in oven 45 minutes. If it needs a bit more liquid, add a little water, not too much.
Reduce heat to 350 and cook another 20-30 minutes, covered or not (I left mine uncovered), until vegetables are cooked and stew is bubbling.
Garnish as desired.
Serve with soda bread.
Serves 4.