Our Daily Bread" Rainbow K School
As seen on "Our Daily Bread"
09/13/2008
"Our Daily Bread" airs every second Saturday at noon on
WKBW Ch. 7
433 Franklin Street
Buffalo, New York 14203
(716) 854 - 5198
Peanut Butter Delight
Spread peanut butter on one side of an 10 inch tortilla shell
Top with a sliced banana.
Sprinkle raisins over the banana.
Drizzle with honey.
Sprinkle with cinnamon.
Dot with walnuts.
Cover with another tortilla shell and place in the quesadilla maker until lightly brown. Cool. Cut. Serve immediately.
In a frying pan, scramble 3 eggs. Or make an omelet.
Place the cooked eggs on top of a 10-inch tortilla shell.
Top with thinly sliced ham and slices of your favorite cheese.
Sprinkle with oregano.
Cover with another tortilla shell and place in the quesadilla maker until lightly brown. Cool. Cut. Serve immediately.
Top on side of a 10-inch tortilla shell with cooked chicken & your favorite cheese.
Sprinkle with smoked paprika.
Cover with another tortilla shell and place in the quesadilla maker until lightly brown. Cool. Cut. Serve immediately.
4 cups basil
3 – 4 cloves garlic
˝ cup pine nuts or walnuts, toasted
˝ cup Italian flat leaf parsley
1 tsp. salt
˝ to 1-cup olive oil
˝ cup Pecorino Romano or Parmesan cheese
Put basil, garlic, nuts, parsley, salt and oil into a bowl of a food processor with ˝ cup of the oil. Process, adding enough oil to make a smooth paste. Add the cheese and process a few seconds longer. Serve with bread or over pasta.
5 cups flour
1 cup Crisco
2 – 3 Tbsp. cold water
Cut together the flour and Crisco, to form small pellets. Add water. Form into a ball. Divide dough into two balls. Roll one of the balls of dough out on a floured surface and place in the bottom of a pie shell. Do the same with the second ball of dough. Reserve for the top of the piecrust.
Peel, core and thinly slice 5 – 6 Granny Smith apples and place them in a bowl.
Add about ˝ cup sugar and mix well. Pour ˝ of the apples into the bottom of the piecrust. Sprinkle with about 2 tsp. of cinnamon. Add more sugar to this layer of the apples if you think they are too tart for your liking.
Add the rest of the apples, and again sprinkle with about 2 tsp. of cinnamon.
Top with the second piecrust.
Pinch edges together (or use a fork) to seal.
Using a knife, make slits in the top of the crust to let steam escape.
Brush top of pie with milk and sprinkle lightly with sugar.
Bake at 350* for 45 – 55 minutes.
e-mail: daybreak@buffalodiocese.org