Happy Ascension Thursday! On today’s show, Matt Swaim and Anna Mitchell welcome Dr. Marcellino D’Ambrosio to take us on a virtual pilgrimage to the place of the Ascension, and Stephanie Mann to discuss St. John Henry Newman on the Ascension. We also chat with pastoral counselor Kevin Prendergast about building strong mental health in families, and Ken Craycraft on what Catholic Social Teaching has to say about the dignity of workers. Plus news, weather, COVID-19 updates, and more…
Ken Craycraft and Kevin Prendergast are online at athenaeum.edu.
Stephanie Mann is online at supremacyandsurvival.blogspot.com.
Dr. Marcellino D’Ambrosio is online at dritaly.com.
Dr. John Bergsma, author of A Catholic Introduction to the Bible: The Old Testament
Rita Heikenfeld is online at abouteating.com.
Joseph Pearce, author of Literature: What Every Catholic Should Know
Fr. Boniface Hicks, author of Personal Prayer: A Guide to Receiving the Father’s Love
Dr. Ian Murphy, author of Dying to Live: Agnostic to Baptist to Catholic
Deacon Steven Greydanus is online at decentfilms.com.
Fr. Jeffrey Kirby, author of Thy Kingdom Come: Living the Lord’s Prayer in Everyday Life
Marlon de la Torre is online at knowingisdoing.org.
Rita Heikenfeld’s Seven Layer Salad
1 pound bacon, cooked and crumbled
1 head iceberg or Romaine lettuce, chopped
1 red onion, chopped
10 oz. package frozen green peas, thawed or 2 cups fresh peas, cooked
Tomatoes, chopped (optional)
12 oz. shredded Cheddar
1 cup chopped cauliflower
1-1/2 cups mayonnaise
2 tablespoons sugar or to taste
1 cup Parmesan cheese
In a large flat bowl, place chopped lettuce and top with layer of onion, peas, tomatoes, Cheddar cheese, cauliflower and about 2/3 of the bacon.
Whisk dressing ingredients together. Drizzle over salad and refrigerate until chilled.
Garnish with rest of bacon.
DO AHEAD SEVEN-LAYER SALAD #2
Salad: Layer in order given in large glass bowl. I like to sprinkle a bit of salt and pepper after each layer.
1 head of iceberg lettuce, chopped
6-8 oz spinach, torn into pieces
Salt and pepper
6- 8 hard boiled eggs, chopped or sliced
1 pound bacon, sautéed and crumbled or chopped
1 bunch green onions, sliced thin
Generous 3 cups shredded Cheddar cheese
10 oz or so pkg of frozen peas, partially thawed or equivalent fresh
1/2 cup each real mayonnaise and 1/2 cup regular sour cream
Optional: stir in sugar to taste, about a tablespoon
Fresh dill chopped (on top – optional also)
Cover and chill 8-24 hours. To serve, sprinkle the rest of the cheddar and dill on top and either tell guests to dig deep to get a layer of each ingredient or toss gently before serving.
Tips from Rita’s kitchen:
Chopped tomatoes are good in here too.