"Our Daily Bread" Frank & Andrea Cammarata As seen on "Our Daily Bread" 06/08/2002
"Our
Daily Bread" airs every second Saturday at noon on WKBW Ch. 7
St. John The Baptist (1836)
Fr. Richard Reina - Pastor
1085 Englewood Ave.
Kenmore, New York 14223-1982
(716) 873-1122 Fax 873 - 3305
Grilled Veggie Sandwich
1 Sweet yellow, red, and orange pepper
1 large eggplant
2 zucchini
1 large Vidalia onion
2 Portobello mushrooms
1 loaf crusty French bread
1 pound mozzarella cheese
1 Tbsp. balsamic vinegar
1 C olive oil
Brush olive oil on the peppers; grill until skins blackened. Put into a paper bad. Let sit 5 minutes then peel black skin, remove seeds and slice. Slice eggplant into ¼ inch rounds. Slice zucchini into ¼ inch thick rounds. Slice Vidalia into ¼ inch rounds. Remove stem caps from mushrooms, brush with oil and grill. After all veggies are grilled, place in a container and add a splash of balsamic vinegar. Slice bread and brush on olive oil. Fill loaf with veggies. Top with mozzarella and cover with foil. Roast on the grill until the cheese is melted. Remove from oven, slice and enjoy!
Cuban Marinated Pork Tenderloin
1 C orange juice
1 Tbsp. olive oil
1 small red onion, chopped
1 tsp. cumin
1 tsp. Chile powder
½ tsp. garlic powder
Salt & pepper
1 Tbsp. honey
Mix and marinate pork overnight. Cook on the grill until pork is pink on the inside. Let the pork rest at least 15 minutes before slicing. Serve with Mango Salsa.
Mango Salsa
4 Mangoes, peeled and chopped
1 small red onion, peeled and chopped
1 Poblano Chile pepper, chopped
1 Tbsp. honey
2 Tbsp. Cilantro, chopped
Juice of one lime
Mix everything together and let stand overnight in a sealed container.
e-mail: daybreak@buffalodiocese.org