Happy feast of St. Francis of Paola! On today’s show, Matt Swaim and Anna Mitchell welcome Dr. Matthew Bunson to talk about this 15th century saint who is one of the Church’s many patrons against pandemics. Other guests include Andrew Robison of Petrus Development with ideas for how parishes and apostolates can survive in uncertain times, pastoral counselor Kevin Prendergast on facing your own mortality, and Steve Ray on the 9th Station of the Cross: Jesus Falls for the Third Time. Plus news, weather, COVID-19 updates, and more…
Dr. Matthew Bunson is online at ewtnnews.com.
Steve Ray is online at catholicconvert.com.
Andrew Robison is online at petrusdevelopment.com.
Kevin Prendergast is online at athenaeum.edu.
Dr. John Bergsma, author of Jesus and the Dead Sea Scrolls
Rita Heikenfeld is online at abouteating.com.
Fr. Paul Scalia, author of Sermons in Times of Crisis
Matt Weber, author of Fearing the Stigmata.
Marlon de la Torre, author of Screwtape Teaches the Faith
Ed Condon is online at catholicnewsagency.com.
Prayer to St. Francis of Paola
O most holy Saint Francis de Paola, God gives wisdom to the simple and makes the merest child wise. Pray that He grants me this reward He promises to the humble through your intercession. Help me always to make a good examination of conscience and confession. Amen.
Rita Heikenfeld’s Easy and Yummy Beef Brisket
If all you find in the grocery are large cuts, just ask the butcher to cut one in half for you. Brisket takes to long, slow cooking times when cooked like this in the oven.
1 brisket, trimmed of most, but not all, fat – (about 3lbs)
1 bottle, 12 oz. chili sauce
1 pouch dry onion soup mix
1 can regular Coke, 12 oz.
Preheat oven to 350. Place brisket in pot which is ovenproof with a lid. Mix sauce, soup and coke together and pour this over brisket. Roast, covered, for 1 hour, then turn temperature down to 250 and roast, covered, for 4-5 hours. Four Hours gives you a very tender roast that can be sliced fairly easily. Five hours will give you a meltingly tender, fall apart roast. You can skim the fat off the top and slice the meat and serve with the gravy right away or just put the whole thing in the frig after cooling to room temperature. You can leave it in the pan, too. The fat will congeal to the to and you can simply lift it off. Reheat roast and gravy, slice against the grain (that way it won’t be stringy) serve with the gravy and enjoy.
IMPORTANT TIP FROM RITA’S KITCHEN:
For a 5-8# roast, double the gravy ingredients.
Bonus Recipe: Easy Communion Bread
You can also just buy refrigerated pie crust and use that especially if you’re making this with the little ones. It’s all about the message, not necessarily the method.
2 cups sifted all-purpose flour
1 teaspoon salt
2/3 cup shortening
5 to 7 tablespoons ice cold milk or ice water
Sift flour and salt together; cut in shortening with pastry blender or fork till pieces are the size of small peas. Make a well in the center and add 5 tablespoons of milk. Blend with fork. Add 1 to 2 more tablespoons of milk as needed to make a smooth dough, being careful not to over mix. Form into a ball, BLESS THE DOUGH, and divide in half. Shape each half into a disc and wrap in plastic wrap. Refrigerate for at least 30 minutes before using. Roll out as thin as you can, and cut into circles.
During these times when we’re not able to receive Jesus truly present in the Eucharist at our parishes because of COVID-19 restrictions, this can be a neat activity to remind kids of why unleavened bread was used in the Passover, and help them look forward to when we can begin to receive the Eucharist at Mass again.