1. Heat oven to 400 degrees.  Fold 4 large pieces of parchment paper in half, open and spray with cooking spray.
2. Combine vegetables, lemon zest, dill and capers in small bowl.  Divide the mixture among the four pieces of parchment placing a mound to the side of the fold.
3. Season the fish with salt and pepper; lay fillets on vegetables, sprinkle the fish with one teaspoon of the wine.
4. Fold and crimp the paper to seal.
5. Place the parcels on a baking sheet; bake until packets are puffed and browned, about 18 minutes.
6. Slide each packet onto a plate, open and enjoy!

- by Mary Beth Drafz

Makes two 13-inch pizzas

In food processor, process flour, sugar, and yeast until combined about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30-60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.

For the sauce process all ingredients in food processor until smooth, about 30 seconds. Transfer to medium bowl or container and refrigerate until ready to use.

To Bake the Pizza:

One hour before baking pizza, adjust oven rack to second highest position (rack should be about 4 to 6 inches below broiler), set pizza stone on rack and heat oven to 500 degrees. Remove dough from refrigerator and divide in half. Shape each half into smooth, tight ball. Place on lightly oiled baking sheet, spacing them at least 3 inches apart; cover loosely with plastic wrap coated with nonstick cooking spray; let stand for 1 hour.

Coat 1 ball of dough generously with flour and place on well-floured countertop. Using fingertips, gently flatten into 8-inch disk, leaving 1 inch of outer edge slightly thicker than center. Using hands, gently stretch disk into 12-inch round, working along edges and giving disk quarter turns as you stretch. Transfer dough to well-floured peel and stretch into 13-inch round, working along edges and giving disk quarter turns as you stretch into 13-inch round. Using back of spoon or ladle, spread 1/2 cup tomato sauce in thin layer over surface of dough, leaving 1/4 inch border around edge. Sprinkle 1/4 cup Parmesan evenly over sauce, followed by 1 cup mozzarella. Slide pizza carefully onto stone and bake until crust is well browned and cheese is bubbly and beginning to brown, 10 to 12 minutes, rotating pizza halfway through. Remove pizza and place on wire rack for 5 minutes before slicing and serving. Repeat step 5 to shape, top, and bake second pizza.

Note: You can add vegetables but remember the more you put on, the soggier the pizza will become.

Submitted by: MJ Martin, Director of Parish Operations 

Cook pasta in boiling, salted water until al dente. Meanwhile, heat olive oil in a saucepan over medium heat. Add garlic and red pepper flakes and cook until garlic is lightly browned. Remove from heat. Drain pasta, reserving 1/4 cup of the cooking liquid, and place in a bowl for tossing and serving. Add olive oil mixture and toss. Add the reserved cooking liquid if mixture seems dry. Serve immediately. 4 to 6 servings.

Submitted by: Rev. Darrio Boscutti 

Saute onion and garlic in olive oil slowly until translucent and softened substantially. In a tall heavy-bottomed pot, add tomatoes and the stock. Squish tomatoes against the pot with a wooden spoon. Stir in basil. Bring to a point where the soup is almost boiling and reduce heat to low. Simmer for 30 min. to let the soup thicken. With an immersion blender, blend the soup until all tomatoes are pureed and the soup has a smooth consistency. Season with salt and pepper and serve garnished with a dollop of ricotta and a swirl of pesto.

Submitted by: Rev. David Dowdle 

Pour oil into a large pot and lightly brown the celery, onion and garlic. Add the carrots and chicken stock and simmer 30 minutes. Add the cabbage, zucchini and basil and simmer another 30 minutes. Add the beans, V-8 juice, macaroni and salt and pepper to taste and heat thoroughly. Serve with a sprinkle of Parmesan cheese.

Parishioner, Nancy Polacek 

Preheat oven to 375º

Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6to 8 min. Drain well.

Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 min., stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top. Serves 6 to 8.

Submitted by : Kathleen Gorman, School Principal 

1 lb. potatoes (about 2 medium or 3 small Russets)
1/2 onion
3/4—1 tsp salt (start with a lower amount, you can add salt at the table)
Ground pepper

Peel and grate potatoes. Place the grated potatoes in a clean dishcloth or cheesecloth and squeeze the liquid out of them into a bowl. Let the liquid stand a few minutes, then drain the liquid, leaving potato starch at the bottom of the bowl. Add the potatoes. Grate the onion over the potatoes. Add salt, pepper, garlic powder, marjoram flakes and egg. Mix thoroughly.

Heat oil in a frying pan. You can use a non-stick pan and just a few drops of oil, if you wish, but for best results use 1/8 to 1/4 inch of oil. Using about 1/2 cup, drop the potato mixture into the hot oil and flatten with the back of a spoon. Fry 4-5 minutes on each side, or until golden brown. Drain on paper towels and serve hot with applesauce and maybe a sprinkle of cinnamon, sour cream or cottage cheese. Serves two. Enjoy!

Shirley Rozsypal, Parish Center Administrative Assistant 

Cut off broccoli florets and set aside. Cut and rinse broccoli stems. Cube the potato, smash the garlic cloves and slice the onion.

Warm up the olive oil in a soup pot, add the broccoli stems, onion, garlic, potato, bay leaf, and 1/2 tsp of the salt. Saute for about 2 or 3 minutes until fragrant.

Add 4 cups water. Bring to a boil and then lower heat and let cook for bout 5 min. Add florets and cook for about 5-7 more min., until potatoes are tender. Turn off stove and plug in the blender.

Pour soup mixture into a separate bowl, but make sure to discard the bay leaf. Put two ladle-fulls of the soup into the blender at a time and puree until smooth. Pour the pureed soup back into the pot on the stove and put on low.

Once the soup is back to cooking on the stove, add black pepper, chili powder and rest of the salt. Let summer for a few minutes before serving.

If you want, add a little parmesan cheese on top. Serve with croutons or crusty bread. Shared through my cousin, Angela Isola Potticary’s Reluctant Weight Watcher’s Blog.

Janet Caschetta, Director of YC

Melt butter over medium heat. Add the onion and sauté until it starts to soften, about 5 minutes.

Add 6 cups of the stock, the honey, carrots, tomato paste and rice. Bring to a boil, then turn the heat to low and let simmer, covered for 30 – 45 minutes or until rice is quite soft.

Using blender, food processor or hand blender, puree soup.

Return to pot and add cream/milk, dill and salt & pepper to taste. If too thick for your liking, thin it with additional stock. Heat until hot.

Recipe by Parishioner, Mary Gail Bennett