The dinner I prepared for the Archbishop of Baltimore and his guests – a group of recently ordained priests – offered me much to consider about happiness.  Their conversation can really help us find happiness in our own lives.  Where do you look?  To find out more and to read this week’s BLAST just sign up (just look left of the screen) and be part of this free subscription that feeds you BODY-MIND-SOUL!  Each week thousands of people from around the world share in a bite-sizable theological essay, an inspired, tasty and easy recipe, and a family or personal prayer.  Join us!  Sign up and be part of our feast!In the meantime, I pray each of you find true happiness in this year’s Thanksgiving!  

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Ingredients:

2 cups long grain rice
4-6 cups boiling water
2 teaspoons tumeric
2-3 tablespoons white raisins
1 teaspoon fresh parsley, minced
2-3 tablespoons cashews

Instructions:
Boil water and add rice.  Cook rice as if you were cooking pasta.  When rice is cooked, drain water completely using a strainer.  Place rice in a serving bowl, add cashews, raisins, and parsley.  Season with salt and pepper and serve as a side dish to any meat, poultry, or fish dish.

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Ingredients: (serves 4-6)
4 tablespoons butter
1 onion chopped
1 cup chopped celery
1 cup carrots, peeled and chopped
1 cup potatoes, peeled and chopped
2 cups butternut squash, peeled and cubed
2 cloves garlic
2 tablespoons fresh oregano
¾ – 1 quart chicken stock
1 tablespoon salt
½ tablespoon black pepper

Instruction:
Melt butter in a large pot.  Add all vegetables and allow to sauté.  Stir to make sure all ingredients are sautéing evenly.  After a few minutes, add chicken stock so that it barely covers vegetables.  Season with oregano.  Allow this to cook until vegetables start to breakdown when being stirred.  Use a hand blender or a counter top blender to puree the ingredients until a nice, smooth consistency.  Add salt and pepper to taste.  Serve with a dollop of sour cream and crusty bread for a satisfying and very civil soup.

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Ingredients:
4 servings veal
¼ cup flour
1 teaspoon salt and pepper
2 tablespoons oil
2 tablespoons butter
1 clove garlic minced
1 ½ cups chicken stock
¼ cup white wine
2 teaspoons fresh parsley, minced
4 cups assorted mushrooms (combination of shitake and porcini)
½ teaspoon of dried oregano

Instructions:

Lightly pound veal.  Season veal with salt and pepper and dredge in flour.  Heat oil and butter in a large frying pan over medium high heat.  Cook veal slices for about 2-3 minutes on each side.   Remove and deglaze pan with white wine and chicken stock.  Allow to cook for 1-2 minutes or until sauce begins to thicken.  Add mushrooms and sauté.  Season mushrooms with dried oregano and salt and pepper to taste.  Plate veal and top off with mushrooms.  Serve with your choice of potatoes and blanched vegetables sautéed in seasoned butter.

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Ingredients: (serves 4-6)
3 bananas cut in half long way
2 apples, sliced in thin wedges
½ stick butter
2 cups brown sugar
4 cups granola mix
1 cup brandy
1 cup spiced rum
Instructions:
Preheat oven to 350 degrees.  Combine melted butter and brown sugar in a large frying pan.  Mix liquors together and add to sugar and butter.  Be careful as alcohol is flammable.  Take a flame to liquor and let alcohol cook out.  In a separate baking dish, add apples and granola.  Pour the contents of the frying pan into the baking dish.  Mix all together.  Top off pan with bananas in any design you wish.  Bake for about 25 minutes.  Serve hot with a side of vanilla ice cream.

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