The deadline to register for Sacred Heart Radio’s 25th Anniversary banquet is one week from today!
On June 13th, Join Matt and Anna (and Paul!), along with keynote speaker and Mass celebrant Fr. Wade Menezes, Ken Craycraft, and bishops and priests who’ve been part of our mission, to celebrate a quarter century of sharing the Catholic Faith over the airwaves. The ticket price includes dinner, wine, and dessert…. it’ll be an epic birthday celebration! Register here.
Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to discuss the dangers of using social media to diagnose your mental health. Other guests include Rita Heikenfeld to talk Bible Foods, and Gary Michuta to share more Old Testament prophecies about Jesus. Plus news, weather, sports, and more…
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Prayer of Saint Boniface
Eternal God, the refuge and help of all your children,
we praise you for all you have given us,
for all you have done for us,
for all that you are to us.
In our weakness, you are strength,
in our darkness, you are light,
in our sorrow, you are comfort and peace.
We cannot number your blessings,
we cannot declare your love:
For all your blessings we bless you.
May we live as in your presence,
and love the things that you love,
and serve you in our daily lives;
through Jesus Christ our Lord.
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RECIPES FROM RITA: STRAWBERRY PIE
Ingredients
1 pre baked pie crust – deep dish is nice
2 to 2-1/2 pounds strawberries hulled and cut in half or if real big, cut into fourths
3/4 cup sugar
5 tablespoons cornstarch
2 tablespoons fresh lemon juice
1/2 cup water, divided – room temperature or cool, not hot
Whipped cream for garnish
Instructions
Reserve half of the strawberries in a large bowl and set aside.
Add remaining strawberries to a pan along with the sugar, 1/4 cup water, and lemon juice. Stir to combine. Mash the strawberries with a fork or potato masher until chunky, then place the pot over medium heat and bring the mixture to a boil, stirring occasionally.
Once the mixture comes to a boil, reduce the heat to medium low. Dissolve cornstarch with remaining 1/4 cup of water and stir it into the pot. Simmer, stirring frequently, until translucent and thickened, about 5 minutes. Remove from the heat and let cool for 10 minutes.
Pour filling over the strawberries in bowl and stir to coat well.
Pour into baked crust, jiggling a bit to make filling settle. Smooth top.
Chill uncovered, 3 hours or until set.
Slice and serve with whipped cream, if desired.
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