- 4 boneless chicken breasts, pounded to ½ inch thickness
- 1 cup of buttermilk
- 1 egg
- 2 cups of seasoned bread crumbs
- 2 tablespoons of olive oil
- ¼ teaspoon of salt and pepper
- 4 cups of spaghetti sauce
- 4 slices of provolone cheese
- 2 cups of mozzarella cheese
- 4-6 tablespoons of grated Parmesan cheese
Pound out chicken and season with salt and pepper. Whisk the egg and milk together and let the chicken soak for about 1 hour. When ready to assemble and cook, preheat oven to 375. Prepare a baking dish sprayed with nonstick spray. Remove the chicken from the milk and egg mixture and dredge each piece of chicken in the breadcrumbs until completely coated. Heat olive oil in a nonstick pan over medium-high heat until chicken is golden brown on each side. Place chicken in baking dish and shake Parmesan cheese over each chicken, followed by a slice of provolone. Add 1 cup of spaghetti sauce over each piece of chicken, and then top off with the grated mozzarella cheese. Place in oven for approximately 25 minutes.
Serve over a bed of spaghetti, lightly tossed in fresh olive oil, seasoned with salt and red pepper flakes.
Ingredients (serves 6-8):
- 1 large onion, chopped
- 1 large green bell pepper, chopped
- 2 tablespoons vegetable oil
- 2 cups cooked chicken, chopped
- 1 (10 3/4-ounce) can cream of chicken soup, undiluted
- 1 (10 3/4-ounce) can cream of mushroom soup, undiluted
- 1 (10-ounce) can diced tomato and green chiles
- 1 teaspoon chili powder
- 1/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 12 (6-inch) corn tortillas
- 2 cups (8 ounces) shredded Cheddar cheese
In a large skillet over medium-high heat, saute onion and bell pepper in hot oil for 5 minutes, or until tender. Stir in chicken and next 7 ingredients; remove from heat. Tear tortillas into 1-inch pieces; layer one-third of tortilla pieces in bottom of a lightly greased 13 x 9-inch baking dish. Top with one-third of chicken mixture and 2/3 cup cheese. Repeat layers twice. Bake at 350° for 30 to 35 minutes. Note: Freeze casserole up to 1 month, if desired. Thaw in refrigerator overnight, and bake as directed.
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For the past 18 years, the Archbishop of Baltimore, Cardinal William Keeler, served this Archdiocese and the Universal Church. He is a humble leader and a true Christian Gentlemen who loves his priesthood and the Roman Catholic Faith.
Last evening 2,500 of his “closest friends” paid him a beautiful tribute at the Convention Center in the heart of Baltimore. The place was elegantly layed out and even though it was a formal event, everyone felt very comfortable and at home.
People from various corners of the Catholic Church as well as representatives of different religious groups were present to pay tribute to this great churchman and to say a sincere “thank you” for all of the good he had done.
At one point of the evening, Cardinal Keeler’s successor, Archbishop Edwin O’Brien offered powerful and eloquent words of assurance of continuity and hopeful progress to build up the the works of mercy for the people in this Archdiocese. It was a well orchestrated event that was scripted smoothly. It was an inspiring evening for all who attended – truly a grand event for our Church.
Cardinal Keeler assured us that even though he was retiring from the office of Archbishop of Baltimore, he would still remain in this city and would still keep very busy. That received great support in applause from the guests!
Your Eminence, we’re grateful for your ministry and will continue to pray for many more years of successful endeavors to spread the Good News of Jesus Christ! Ad moltos annos!
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Ingredients for the eggs (serves 2)
- 4 eggs
- 2 teaspoons of sour cream
- 4 slices of regular cooked ham (cut into ¼ inch cubes)
- ¼ cup of green peppers (cut into ¼ inch cubes)
- ¼ cup or onions (cut into ¼ inch cubes)
- 2 teaspoons of olive oil
- ¼ teaspoon of salt
- 4-6 cracks of black pepper
- 1 tablespoon of shredded cheddar cheese
Beat eggs together with the sour cream until you have a smooth consistency. Heat olive oil in a nonstick pan over medium heat. Add the ham, green peppers and onions, and sauté for 2 minutes. Add the eggs to the pan and season with salt and pepper. Use a rubber spatula and carefully “fluff” the eggs as they cook (approximately 2-3 minutes of cooking). Add the cheese at the last minute and allow the cheese to melt. Serve hot.
Honey Creamed Bagels
- ¼ cup of cream cheese (soft is easier to manage)
- 4 tablespoons of honey
- 2 bagels, cut in half and toasted
- 2 strawberries, stems removed, cut into thin slices
Put honey and cream cheese in a microwave safe bowl. Cook in microwave for 30 seconds. Mix the two ingredients together and spread over the toasted bagel. Top each bagel with a design of the fresh cut strawberries.
Citrus Ginger Ale
- 1 bottle of ginger ale
- 1 carton of orange juice
- 1 bottle of cranberry juice
- ½ of an orange
Frost 2 large glasses by putting them in the freezer. When chilled, fill each glass halfway with ginger ale. Then add equal portions of orange juice and cranberry juice until glass is almost full. Cut an orange wedge to place as decoration on the rim of the glass. If you have a little more money, cut out the ginger ale and substitute with champagne instead.
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