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FETTUCINE WITH CAPERS, ROSEMARY AND SUNDRIED TOMATOES

Heat olive oil and stir fry onions slightly for two or three minutes. Stir in tomatoes, sambal oelek/hot chillie pepper, rosemary and capers [add handful of pine nuts, if desired] for another two minutes. Boil fettucine in ample water and one drop of olive oil, strain dry and transfer to dish. Pour sauce over pasta and stir. Serve with lots of grated parmesan cheese and ground pepper.

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PASTA ITALIANO

From Malachy's great, great, great Italiano grandmother's recipe book

Brown tomato paste and garlic slightly in butter and olive oil. Add canned tomatoes: break up but do not pulverize tomatoes. Add basil, sundried tomatoes, Doppo paste, salt and fresh ground pepper

Add chicken; fill cavity with sauce; cook for 30 minutes and turn over. Cook for another 60 minutes; reduce at end. Remove chicken.

Boil fettucine in ample water and one drop of olive oil; strain dry and transfer into sauce and stir. Serve with pieces of chicken and ample Parmesan cheese.

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SEAFOOD CHOWDER

"I shall make you Fishers of Men"

Put enough water in a chowder pot to boil vegetable in stages. Bring water to a boil; add potatoes and carrots. When boiling again, add onions. When vegetables are nearly done, add leek. Add celery when vegetables are soft. Mix in freshly ground pepper and tarragon or mixed spice.

Steam stock fish, Haddock and Salmon for 5 to 10 minutes. When fish is steamed, transfer into chowder pot with vegetables. Add lobster pate, baby clams plus juice, evaporated milk, butter, mushrooms and celery tops. Bring to a boil.

Let chowder stand for several hours.

When ready to serve, bring chowder to a boil. Add scallops, prawn, lobster, and crab meat in final 5 minutes. Bring to a boil and serve with decadent grilled cheese on bread [see below].

Cut slices of cheddar cheese, aged extra strong. Cut bread. Put bread on tray under gas oven grill. Toast each side 1 to 2 minutes. Put cheese on bread and grill until melted. Serve with Seafood Chowder. Heavenly!

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HEARTS OF ROMAINE

An update of the classic Ceasar Salad

Salad Dressing: Use hand blender to blend egg, capers, garlic, Dijon mustard and balsamic vinegar. With machine running, slowly pour in olive oil until mixture become thick and creamy. Season with salt and pepper.

To Serve Salad: Toss together romaine, anchovy, croutons, grated Parmesan cheese and dressing; and arrange onions on top.

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SPICY BAKED FISH

ala Dutch Indies

Blend onion, garlic, ginger, lemon juice, tamarind mixture, soy sauce and oil together until smooth. Spread spice mixture on both sides of fish steak or fillet [if using whole fish, cut slashes on fish and spread spice mixture on the inside of the fish]. Place each fish in foil and wrap securely; place foil-wrapped fish in baking dish. Bake for 30 minutes at 180 degrees Celcius, or until fish is just cooked.

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inclusive, non-judgmental Christian church

"They have taken my Lord away," she said, "and I don't know where they have put him." At this, she turned around and saw Jesus standing there, but she did not realize that it was Jesus. "Woman," he said, "why are you crying? Who is it you are looking for?" Thinking he was the gardener, she said, "Sir, if you have carried him away, tell me where you have put him, and I will get him." Jesus said to her, "Mary." She turned toward him and cried out in Aramaic, "Rabboni!" (which means Teacher).

"LOVE IS A FRUIT IN SEASON AT ALL TIMES AND WITHIN REACH OF EVERY HAND."
- MOTHER THERESA

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"You are looking for Jesus the Nazarene, who was crucified. He has risen! He is not here. See the place where they laid him."
[Mark 12:28-31]


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