Sunday, July 25, 2010

Watermelon Pie for the Feast of St. Anne

Last year Charlotte shared a great post with recipes for Watermelon Cookies and Lemonade in honor of the traditional colors of St. Anne.   According to My nameday--come for dessert (You can find the whole book online here),  St. Anne "is often shown in art teaching Our Lady to read the Scriptures. Through the ages she has been depicted wearing a green mantle and a red dress, colors symbolic of immortality and divine love. Rev. Edgar Schmiedler in "Your Home: A Church in Miniature" mentions the custom in Louisiana of children of French extraction named Anne wearing red and green ribbons in her honor. These are colors to bear in mind for party decorations on her feast. There is no need to look "Christmasy" by using equal amounts; rather, use cool green for the main color scheme with accents of red."

So, inspired by Charlotte and a recipe I ran across last year at Make and Takes, we just finished preparing a "Watermelon Pie" to celebrate the feast of St. Anne tomorrow!    I am still currently without a kitchen, and probably will be for another month or so, but this recipe didn't require any baking and was quite easy to make.   Not to mention in turned out super cute.  Here's the recipe:

Watermelon Pie


•  Key Lime Sherbet
•  Vanilla ice cream or Pineapple sherbet
•  Red/Pink-colored sherbet
•  Mini chocolate chips

Note:  Let the sherbet/ice cream soften for a few minutes before preparing the pie.  


1.  Using a round springform pan (You may want to line the bottom of the pan with wax paper or parchment paper if you plan to transfer the entire “pie” to another dish before serving),  start with the lime, spread a ring of sherbet around the edge of the springform pan – about 2 inches high and about 1-2 inches wide from the outside edge of the pan.  Put pan in freezer to harden lime layer.

Mine was a good two inches and next time I plan to make it closer to 1" wide... I guess I was leaning towards using "cool green for the main color scheme with accents of red." ;)  

2.   Spread a ring of Vanilla Ice Cream inside the lime ring, but make the layer much thinner – maybe 1/2 inch. Use a butter knife to flatten the top, even-ing out the lime with the vanilla. Put pan in freezer to harden again.

3.  Mix the mini chocolate chips into the red sherbet.  (I wasn't able to find red/raspberry sherbet so I bought a berry rainbow and added a bit more red food coloring along with the mini chocolate chips.)

4. Fill the center of the pie with the red/chocolate chip sherbet.

5. Flatten the top of the pie with a butter knife and then freeze.

6. When it’s time to eat, run a knife around the edge of the pan before popping off the outside of the springform pan. Use a nice thin-blade knife to slice.

You can find more ideas for celebrating the feast of St. Anne in the archives!
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Saturday, July 24, 2010

Transportation Shaped Candy in honor of St. Christopher

The following post was submitted by Erin Yerian. Thank you Erin!

St. Christopher’s feast day is no longer on the calendar, but can still be celebrated as a memorial on July 25. That is especially good to know if you have a child named Christopher or just about any 2 year old boy who loves transportation. St. Christopher is the patron saint of all kinds of transportation, thus inspiring this super simple dessert for his memorial day. I went with just a quick simple filling in of the candy mold so my son could help me, but as the candy mold wrap suggests, it could be done with much more detail. Cookie cut-outs could work too!

Melting chocolates or candy discs
Candy flavoring
Transportation candy molds

Melt chocolates or candy discs in microwave, 30 seconds at a time, stirring each time until melted (or according to package directions). Add a drop of flavoring (I used maple extract), pour into molds, and let set.

St. Christopher, holy patron of travellers, pray for us!
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Thursday, July 22, 2010

St. Bridget of Sweden

St. Bridget (Birgitta) of Sweden (1303-1373)
Feast Day: July 23rd

Like so many saints that we are privileged to learn about, St. Bridget of Sweden has a fascinating story.  When she was only seven years old, Bridget had a vision of the Virgin Mary~The first of a lifetime of mystical visions and revelations. She was the mother of eight children, later widowed and devoted her life to Christian charity.  She started the Brigittine order for monks and nuns that still exists today.  You may read more about her revelations here or here and her fifteen prayers here.

One of my dear brother-in-laws is from Sweden so I consulted him for an authentic Swedish dish and dessert to contribute here.  He offered this recipe for Swedish Meatballs and Swedish Chocolate Cookies for dessert! This is Mark's mother's recipe for Swedish Meatballs that he gave me permission to share:

Swedish Meatballs


1 lb ground beef
1 lb ground pork
Qtr of a yellow onion (finely chopped)
Heavy whipping cream (3-4 Tbsp- half a cup)
1/2 C bread crumbs
2 eggs
Salt and pepper to taste
Pinch of Allspice
Butter (1/2 stick real Euro butter if you can find it) If not, any butter will suffice

Note: Butter is used for frying the meatballs

To serve with Swedish Meatballs:
Boiled potatoes or Egg Noodles
Lingonberries (Optional)

Mix all ingredients together (minus butter) in large bowl. Lightly wet hands(to prevent sticking) and roll meat balls into desired shape. Place meatballs on parchment paper or plate. If the meat is too dry, add more heavy whipping cream. If it is too wet, add more bread crumbs.

Melt butter in frying pan under medium heat and place meatballs in the pan.  Mark suggests frying the meatballs "slow and low with generous amounts of butter."  The estimated time is 15-20 minutes.  The meat should not be red or pink when they are done but have a bit of a crust to them.

Once meatballs are done, take them out of the pan. (Do not drain!)

Gravy or Sauce:
To make the gravy, add 2-3 Tbsp. heavy whipping cream to the brothy, buttery pan drippings.  Cook to boil and the sauce should thicken to a brownish color.  Remove from heat and add the meatballs back to the pan to cover with the sauce.

Mark mentioned that Swedes serve this with boiled potatoes (with fresh dill if possible) or mashed potatoes.  You may also use egg noodles.  Many Swedes also add Lingonberries, spooned a long with this dish.

Important Note: If you are lacking time, your local grocery store carries a packet to help!  We have used this one in our home and it is quite easy and tasty!

Then try these No Bake Swedish Chocloate Cookies for Dessert!

Swedish Chocolate Cookies (Chokladbollar)
~Serves 15~

1 1/2 C quick-cooking oatmeal
1/4 C sugar
6 Tbsp butter, softened
2 Tbsp cocoa powder
1/2 Tbsp vanilla extract
1 Tbsp strong coffee, cooled (may substitute with chocolate milk)
coconut, sprinkles, pearl sugar for decorating

Combine butter, sugar, oats, cocoa powder, vanilla, and coffee. Roll into balls about the size of a meatball. Roll balls in coconut or desired sprinkles to decorate. Eat right away or refrigerate. Freeze the cookies if you prefer a harder consistency. Enjoy!

Lord God, You revealed heavenly secrets to St. Bridget as she meditated on the Passion of Your Son. Grant that we, Your servants, may attain the joyful contemplation of Your glory. Amen.

~St. Bridget, please pray for us!~

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Monday, July 19, 2010

Magdalenas for the Feast of St. Mary Magdalen

The following recipes in honor of the upcoming feast of St. Mary Magdalen, which is celebrated on July 22nd, were submitted by Amy Eastman from Tampa, Florida. Thank you Amy!

"Magdalenas” are small sweet cakes that are rich-tasting, but light and fluffy. The Spanish traditionally eat them at breakfast with "café con leche," and they are said to have originated in Aragón. "Magdalenas" are not often prepared in homes today, but are sold in supermarkets and bakeries everywhere. These little cakes would be a great addition to any breakfast or a Sunday champagne brunch.



4 eggs
1 cup granulated sugar
1 4 oz. stick unsalted butter
1 2/3 cups unbleached white flour
1 Tbsp baking powder
zest from 1 lemon
1 Tbsp milk


Preheat the oven to 375 degrees Fahrenheit (200 degrees Centigrade). Measure 1/4 cup sugar into small bowl and set aside.

In a medium-size mixing bowl, beat the eggs with 3/4 cup sugar. Beat until the mixture is light.

In a small sauce pan, melt the butter on medium on the stove top. Or, melt it in the microwave. Make sure that the butter cools slightly and is not bubbling. As you continue to beat the egg mixture, slowly pour in the melted butter, making sure to mix thoroughly. Stir in the lemon zest and milk.

Measure out the flour into a separate bowl. Add the baking powder to the flour and mix thoroughly.

While stirring the egg mixture, add in the flour mixture. Continue to stir until all ingredients are mixed well. The batter will be very thick.

Place paper liners in to cupcake pan. Use a large serving spoon to spoon batter into pan, filling each one half full. Batter will more than double in size when baked. Use a teaspoon to sprinkle each magdalena with a bit of the reserved sugar.

Place pans on the middle shelf of the preheated oven for 18-20 minutes, until magdalenas have turned a golden color. Remove from oven and allow to cool for 5 minutes before taking out of the pan to cool further.

Serves 9. Yield is 18 magdalenas.

The following is a more authentic recipe for the's the olive oil that makes this recipe more authentic, but the taste is a little different. My tastebuds like butter better! This recipe is also from the Poor Clares of Santa Ana convent, thus even more authentic!

Magdalena Sponge-Cakes


2 eggs
3 cups extra fine sugar
2 cups of milk
2 cups of mild extra virgin olive oil
6 scant cups of flour
1 tsp baking powder


Preheat the oven to 350 degrees F. Arrange 2 dozen cupcake paper liners on baking trays.

Beat the eggs and sugar together in a food processor to give a pale yellow batter that leaves ribbon trails.

Stir in the other ingredients, alternating the milk and oil with the flour to avoid curdling, and beat well again.

Spoon into the paper cups, but no more than two-thirds full to leave space for rising. Bake for about 20 minutes or until golden and risen.

Servings: Makes about 2 dozen magdalenas

Other ideas for the feast of St. Mary Magdalen can be found here
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Sunday, July 18, 2010

Carmelite Sundaes

Yesterday my family celebrated the lives of sixteen Carmelite sisters who died as martyrs during the French Revolution, in Compiegne, France.

Sixteen Carmelite sisters were taken from their convent in Compiegne in northeastern France when their convent was seized by the government. Eventually they were imprisoned and on July 17, the day after the Feast of Our Lady of Mount Carmel, they were taken to their death, by guillotine. It is said, they rode in carts to the place where they would be put to death, singing: the "Miserer," "Salve Regina," and "Te Deum," and as they stood at the foot of the guillotine they sang "Veni Creator Spiritus." (You can read the complete story here.)

They turned the bitter, hideous, unjust death by guillotine into sweet martyrdom with their beautiful faith in God. In their honor I made caramel sauce for ice cream sundaes with nothing but heat and white sugar. Just a few moments before the heat turns the sugar into a bitter, acrid substance, it turns it into sweet, molten caramel, just as the Carmelite martyrs turned their bitter death into something joyful and glorious.

This recipe for caramel sauce is most amazing. It is nothing but sugar and water and heat. You can certainly used jarred caramel sauce to make your sundaes, but I love the magic of taking burned sugar and turning into something sweet and decadent.

This recipe for caramel sauce can be used for any Carmelite feast day, like Our Lady of Mt. Carmel...St. Teresa of Avila...St. Therese of Lisieux...St. Mary Magdalen di Pazzi...St. John of the Cross. There are many and a list can be found here.

Use this Caramel Sauce over chocolate or vanilla ice cream -- or go all caramel and use caramel swirl. Top with whipped cream, cherries and chopped nuts, if desired.

Caramel Sauce

1 cup sugar

In a small saucepan, combine sugar and 1/4 cup water and place over medium-high heat. Without stirring, very gently swirl the pan until a clear syrup forms. It is important that the syrup clarify before it boils, so move the pan off and back on the heat if necessary. After the sugar dissolves, raise the heat to high and bring the syrup to a rolling boil; cover the pan tightly and boil for 2 minutes. Uncover the pan and cook the syrup until it begins to darken around the edges. Gently swirl the pan by the handle and cook the syrup until it turns a deep amber and begins to smoke -- stop before it becomes red or mahogany. Remove from the heat. Standing back (take one giant step backward and cover your hand with a towel or hot pad -- it's going to spatter) add 1/3 cup water, then stir until smooth. If the caramel remains lumpy, stir briefly over low heat. Cool for 5 to 10 minutes, then serve over ice cream.

Source: modified from The Joy of Cooking

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Friday, July 16, 2010

Scapular Cookies for Our Lady of Mt Carmel

This is my fourth year of making scapular cakes for the feast of Our Lady of Mt Carmel and I have in turn been greatly inspired by other ladies creations in the last couple of years, so that my creation for each year, changes slightly with the continued inspiration I receive with ladies sharing their edible scapulars.

I was greatly impressed with Jackie Rosario's Children's Scapular Cake this year and I love Ruth's Scapular Brownies from last year. So this year I wanted to mix the two ideas together as well as keeping it simple for myself with very busy days at present. So my scapular cookies are made from store bought chocolate chip cookies and are particularly for mothers who want to whip up something quickly and on the run, rather than putting in the extra time of personal cooking. (Of course you could bake chocolate cookies if you wanted to.)

It was easy and quick to cut a rectangle out of each cookie.

The other nice thing with using cookies, they are nice and flat, very much like the thickness of a good, strong scapular!

I used store bought blue and white icing sugar tubes and black licorice straps. I used a stanly knife, with a very sharp blade for cutting the black straps of licorice into long scapular straps.

This is the image of the Children's Scapular that Jackie Rosario had used, it is a really lovely image for a brown scapular.

I used the blue icing sugar first and drew the 'M' ~ then I used the white icing to place in the 'A' between the M. I found this really easy and not terribly time consuming, I ended up making 12 scapulars and the icing work was not tedious.
...and they tasted fantastic!!
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Thursday, July 15, 2010

Celebrating the Feast of Our Lady of Mount Carmel

In honor of Our Lady of Mount Carmel, whose feast day is celebrated on July 16th, we have decided to host a linky here at Catholic Cuisine so that you can all share pictures of any of the treats you make in her honor!

Lots of ideas can be found in the archives including:
We hope you all have a blessed feast!

O most beautiful flower of Mt. Carmel, fruitful vine, splendor of heaven, blessed mother of the Son of God, immaculate virgin, assist us in our necessity. O star of the sea, help us and show us the way. Mary conceived without sin, pray for us who turn to you.

Note:  Please be sure to link directly to your post/pictures for Our Lady of Mount Carmel, and not your main blog link, or the link will be removed.  Thanks! 

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Wednesday, July 14, 2010

Lily of the Mohawks Cake and Cornbread

The following recipes were submitted by Erin Yerian, in honor of Blessed Kateri Tekakwitha whose feast day is celebrated today. Thank you Erin!

Image found here

We are celebrating Bl. Kateri today and will have cornbread muffins with dinner.  Here is my favorite health(ier) corn bread recipe:



1 egg
1/3 c. applesauce
2/3 c. buttermilk
1 c. grated summer squash

Add to:

1 c. whole wheat flour
1 c. cornmeal
1/2 t. baking powder
3/4 t. baking soda
dash salt
1/3 c. sugar

Bake in 325 degree oven till firm on top. Makes 12-15 muffins.

For dessert: It is doubtful that the old-time Mohawks used this recipe, but calls it a "Mohawk Milk Cake," so I thought it would be appropriate to use in celebrating the "Lily of the Mohawks." My plan was to place a lily in each individual bundt, but I didn't realize that my garden had slowed down, so one in the middle of the plate works. Here is the recipe:

Lily of the Mohawks Milk Cake


1 cup milk
1/2 cup butter
2 cups white sugar
4 eggs
2 tablespoons baking powder
2 cups all-purpose flour
1 teaspoon vanilla extract


Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch Bundt pan. Sift together the flour and baking powder. Set aside.

In a saucepan heat milk and butter until butter is melted. Remove from heat and set aside.

In a large bowl, cream together the sugar and eggs until light and lemon colored. Stir in the vanilla. Beat in the flour mixture and the milk. Mix thoroughly and pour into prepared 9 inch Bundt pan.

Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely.

O God, who, among the many marvels of Your Grace in the New World, did cause to blossom on the banks of the Mohawk and of the St. Lawrence, the pure and tender Lily, Kateri Tekakwitha, grant we beseech You, the favor we beg through her intercession, that this Young Lover of Jesus and of His Cross may soon be counted among the Saints of Holy Mother Church, and that our hearts may be enkindled with a stronger desire to imitate her innocence and faith. Through the same Christ Our Lord. Amen.

Blessed Kateri Tekakwitha, pray for us!
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Tuesday, July 13, 2010

Brown Scapular brownies

Here is a very simple recipe I came up with last year to celebrate the Memorial of Our Lady of Mount Carmel.

Brown Scapular brownies

Ingredients/ supplies

1 batch of brownies, cut into 1 inch X 1 1/2 inches

chocolate frosting, to paste the images on to the brownies :-)

brown or white yarn, cut into 18" long- tucked under the brownies

these images of the Brown Scapular
Our Lady of Mount Carmel, pray for us!
St. Simon Stock, pray for us!
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Monday, July 12, 2010

A Scapular Cake

This beautiful cake was submitted by Jackie Rosario from Tampa, Florida.  She says "The idea came from your blog – the design came from my daughter’s scapular! Enjoy!"  Thank you Jackie!

You can find directions and pictures of other Scapular Cakes and Brownies in honor of the feast of Our Lady of Mount Carmel in the archives for July
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Carmel Iced Milks and Coffee

This post, in honor of the upcoming feast of Our Lady of Mount Carmel, was written by Robina, at Motherly Loving, and submitted for publication here at Catholic Cuisine. Thank you Robina!    A few other drink ideas for this feast can be found in the archives including: Granita di Caffe, Mystic Monk Coffee, and Mount Carmel Steamers!

In honor of the Feast of Our Lady of Mount Carmel which falls in the heat of the summer, make some easy and yummy refreshing iced drinks for your family for morning or evening. I decided to make these drinks because I wanted to make something special for my husband who faithfully wears his Our Lady of Mounat Carmel scapular medal daily. He loves Starbuck's Carmel Frappuccinos, so I decided to make a homemade version for him for to take on his way to work on the morning of the Feast of Our Lady of Mount Carmel.

For the children, make Carmel Ice milks by blending milk, carmel sauce and ice in a blender. Top with whipped cream and carmel sauce.

For a refreshing start to your morning make a Carmel Iced Coffee by blending chilled strong coffee (4 times stronger is what I like), milk, carmel sauce, milk and ice. Pour into a glass and for a sweet addition top with whipped cream and carmel sauce.

Or make it a Carmel Coffee piping hot with carmel melted in it.
Add a shot of coffee liquor and serve it in a wine glass for an after dinner treat.

Our Lady of Mount Carmel, pray for us!
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Saturday, July 10, 2010

Blessed Kateri Tekakwitha

Blessed Kateri Tekakwitha
Memorial~14 July
Blessed Kateri Tekakwitha was the first Native American to be declared a Blessed.  We remember her story and heroic works for Our Lord on this day.  If you haven't visited the Shrine of North American Martyrs at her birth place in Auriesville, New York, you may visit their lovely website for a tour.

Blessed Kateri Corn Bread
Since the Native Americans introduced grinding corn meal, which led to the birth of corn bread, (An Early American staple) you may want to try this recipe:

Best Ever Cornbread

1/2 cup butter or margarine, softened
1/4 cup granulated 
2 large eggs
1 cup milk
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon baking powder
1/2 teaspoon salt
  1. Preheat oven to 375°F (190°C). Grease an 8-inch square baking pan; set aside.
  2. Combine butter with sugar and eggs in a large mixing bowl. Blend in milk, flour, cornmeal, baking powder, and salt until the batter is just blended (a few lumps are ok).
  3. Pour batter into prepared pan and bake for about 25 minutes or until surface springs back lightly when touched and a toothpick stuck into the center comes out clean.
  4. Remove from oven and place pan onto a wire rack; serve hot or warm.
Makes 8 servings.
I tried an inexpensive box recipe and used an arrow cookie cutter to cut out these shapes:
This particular box recipe was very crumbly so it made using cookie cutters very tricky!  
~This mix was very economical (maybe $2.00 total) to make corned bread so I'd recommend sticking with corned  bread muffins if you use a box mix...or try this corn cake!~

This is a beautiful Litany...
Blessed Kateri Tekakwitha, please pray for us!

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Friday, July 9, 2010

Empanadas de Santa Rita

The following recipe for Empanadas de Santa Rita was submitted by Luis Acosta, from Chihuahua City, Mexico,  in honor of St. Rita, whose feast is celebrated each year on May 22nd.  Thank you Luis! 

Chihuahua City is the capital of Chihuahua State, the largest state in Mexico. Saint Rita of Cascia is our holy patron. Every year when may begins a huge fair comes to town, known as “la feria de Santa Rita” or St. Rita’s fair; and on St. Rita’s memorial (May 22nd) a beautiful party, known as “kermesse” is held outside St. Rita’s Temple.

All day long masses are celebrated, native dancers known as “matachines” dance throughout the day, people from the entire town comes to thank St. Rita, have a good time and to buy the famous “Empanadas de Santa Rita”.

This meal is very famous and coveted, the only problem is that May 22nd in the only day in THE YEAR that you can find them; unless of course that you have the recipe.

Empanadas de Santa Rita
(for 6 persons)

4 tbsp of cooking oil
17 oz ground beef
3 garlic cloves, finely chopped
1 onion, finely chopped
8 oz potatoes, chopped
3 oz peas, boiled
3 oz raisins
1 oz pecans, chopped (you can use almonds too)
Salt, pepper, cinnamon, ground clove
1 cup sherry
Beef broth (if needed)

3 cups all-purpose flour
½ tsp salt
½ stick softened butter
1 cup warm milk

*Extra sugar and cinnamon for decoration

For the stuffing:
1. Heat 2 tbsp of oil in a pan and fry the meat (previously seasoned with salt and pepper)
2. In another pan fry the garlic and the onion in the other 2 tbsp of oil, add the potatoes, the peas, the raisins and the pecans. Season with salt, pepper, cinnamon and clove.
3. Incorporate the meat and add the sherry. Let it cook at a low heat for 10-15 minutes
*if it gets too dry you can add a little beef broth.

For the pastry:
1. Mix together flour and salt, incorporate the butter and milk and knead until you have a smooth dough, let it stand for one hour covered with a napkin

1. Place the dough on a floured surface. Roll the dough out into a 1/8 inch thick layer and cut the dough into small circles (7 in approximately)
2. Place enough filling in the middle of the dough circle. Carefully fold over the circle by half . Press together the edges with a fork (this will give the borders a nice finish). If the edges don't stick together, wet your finger with water and rub it along the inside edge of the dough and try again.
3. Fry the empanadas in enough hot oil until golden brown. Let them cool on a paper sheet to absorb the excess oil
4. Finally, sprinkle with sugar and cinnamon while they’re still hot.


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Thursday, July 8, 2010

A Cake for Father

This "Ordination Anniversary Cake" was submitted by Victoria, from Designer Pastry, for publication here at Catholic Cuisine.  Thank you Victoria!

"I thought you might like to post a picture of the cake our bakery, Designer Pastry, made for Father Adrian Harmening, O.S.B.'s 55th Anniversary of his Priestly Ordination.  Our parish, St. Joseph's in Richmond, Virginia, held a celebration to honor Father on his anniversary on very appropriately Father's Day!

Each tier is covered with white and black fondant to resemble a priest's collar."

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Monday, July 5, 2010

Recipes for July ~ Month dedicated to the Most Precious Blood

The month of July is dedicated to the Most Precious Blood. (The Feast of the Most Precious Blood, established by Pope Pius IX in 1849, is celebrated each year on the first Sunday of July.) The early Fathers say that the Church was born from the pierced side of Christ, and that the sacraments were brought forth through His Blood.

July 1, Bl. Junipero Serra (New):

July 3, St. Thomas the Apostle (New):

July 16, Our Lady of Mount Carmel (New, Trad.):

July 22, St. Mary Magdalen (New, Trad.):

July 25, St. James the Greater (New, Trad.):

July 26, St. Anne (New, Trad.):

July 31, St. Ignatius of Loyola
(New, Trad.):

Precious Blood of Jesus, save us!
Sanguis Christi, inebria me!

Do you have a favorite Catholic recipe, or food related post, for an upcoming feast or celebration that you would like to share here at Catholic Cuisine? If so, please email the recipe with pictures (if possible) to catholiccuisine[at]gmail[dot]com and we will publish it as a guest post! Thank you!

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