St. Catherine of Alexandria Pizza Wheel

For St. Catherine of Alexandria's feast today we made a pizza wheel.  St. Catherine was an early Christian martyr.  She was set to be tortured on a spiked wheel but at her touch it miraculously broke apart. She was then martyred by beheading.  The wheel is one of the symbols associated with her. This is a variation of a traditional pizza with the center cut and "wheel spokes" folded over to form a wheel shape dough. It could be made with a sweet filling as well and served as dessert or breakfast. In this recipe, we went with a traditional pizza. The red of the sauce recalls her martyrdom as well. This recipe will make a large size pizza or two smaller crusts . We made a luncheon size today with half the recipe.

Dough ingredients:
2 1/4 t. yeast
1 1/2 t. salt
3 t. honey
1 1/4 c. warm water
3 T. olive oil
3 1/2 c. flour

Directions:
Combine yeast, salt, honey and water in bowl. Add the flour and oil and mix with dough hook. Add flour until dough comes together in a solid ball.  Grease a bowl with oil, add the dough, cover and let rise in warm area until doubled (about 1 hour).

Spread dough on parchment paper. Cut center into eight sections like picture - leaving approximatley 3 inches around outside uncut. Spread sauce, cheese and toppings as desired around uncut part of ring.

Fold over each "spoke" and attach to outer edge by pinching dough together.

Transfer to baking sheet or stone. Cook at 400 degrees for 12-18 minutes.

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Lace Cookie Bowls for St. Anne

As mentioned in the previous Florentine Lace Cookie post, there are numerous saints associated with lacemaking. Those saints who are listed as patrons of lacemaking and or lacemakers includes:

• St. Anne
• St. Catherine of Alexandria
• St. Crispin
• St. Elizabeth of Hungary
• St. Francis of Assisi
• St. John Regis
• St. Luke
• St. Therese
• St. Zelie Martin

Since today is the feast of St. Anne, I am offering a variation on the lace cookies - Lace Cookie Bowls. These delicate and tasty edible bowls are great for fruit or ice cream.

Follow recipe for making the florentine cookie dough from earlier post. In the previous recipe for smaller cookies, small balls were formed. In order to make the lace cookie bowls you need to form much larger balls of dough - approx. 2 inch in diameter.   Place on baking sheet lined with parchment paper, 2 or 3 to a tray as they will spread a lot.

Place in preheated oven - 350 degrees. Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10-12 minutes. Cool on baking sheet for a few minutes until they can be handled. They need to be cool enough to remove from tray but not yet have hardened. While still soft place over a small inverted bowl and press down to form bowl shape.  Let cool until hardened.

Filled with ice cream these are a refreshing treat for a mid-summer feast day. While we used chocolate because it was what I had on hand, another great ice cream choice would be spumoni, which includes both a red (cherry) and green (pistachio) color - the colors associated with St. Anne.  Or any red/green combination - like strawberry ice cream with a sprig of mint or green tea ice cream with fresh raspberries on top. There are many fun and refreshing combinations in those colors.

Enjoy!

Dear Saint Anne, we know nothing about you except your name. But you gave us the Mother of God who called herself handmaid of the Lord. In your home, you raised the Queen of Heaven and you are rightly the model of homemakers. In your womb came to dwell the new Eve, uniquely conceived without sin. Intercede for us that we too may remain free from sins. Amen.

St. Anne, Pray for Us.

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The Lace Cookie - Florentines

With the recent feast of Sts. Zelie and Louis Martin I shared the connection to the lace and lace making. Lace is such a beautiful and delicate textile art and the look can translate to the kitchen to some degree.

July 13 is the anniversary date of Sts. Zelie and Louis Martin and follows their feast day by one day. So since we are still thinking about the Martins, I am adding an additional lace themed treat idea for today. The florentine is a a cookie commonly called lace cookie because of the natural lacy open hole appearance it gets while baking. There are variations on the cookie but the traditional one is almond or other nut based. Candied fruit, coconut, oats are sometimes used in the variations. Sometimes just a honey/sugar and butter base such as these here.

Florentines

1 3/4 cups sliced, blanched almonds (about 5 ounces)
3 tablespoons flour
finely grated zest of 1 orange
1/4 teaspoon salt
3/4 cup sugar
2 tablespoons cream
2 tablespoons light corn syrup
5 tablespoons butter
1/2 teaspoon vanilla extract

Pulse the almonds in a food processor until finely chopped, but not pasty. Stir together the almonds, flour, zest and salt in a bowl.

Put the sugar, cream, corn syrup and butter in a small saucepan and cook over medium heat, stirring occasionally, until mixture comes to a rolling boil and sugar is completely dissolved. Boil for 1 minute. Remove from heat and stir in the vanilla. Add sugar mixture to almond mixture and stir just to combine. Cool for 30 minutes.

Scoop rounded teaspoons (for 3-inch cookies) or rounded tablespoons (for 6-inch cookies) of batter and roll into balls. Place on baking sheet lined with parchment paper, leaving about 3 to 4 inches between each cookie. They will spread considerably in oven.

Place in preheated oven - 350 degrees. Bake 1 pan at a time, until the cookies are thin and an even golden brown color throughout, rotating pans halfway through baking time, about 10 minutes. Cool on baking sheet for 5 minutes, then transfer to racks to cool.

You can serve plain or drizzle with chocolate. You can also put a filling (jam, cream, chocolate, ice cream) between two cookies for a sandwich style. 

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Saint Zélie Martin Lace Effect Sugar Cookies

“The good God gave me a father and mother more worthy of Heaven than of earth.”

Written by St. Thérèse of Lisieux of her parents, Sts. Louis and Zélie Martin, who married on July 13, 1858 and whose feast is celebrated today, July 12.

The couple were married for nineteen years before Zélie’s death from breast cancer in 1877. They created a close, caring, family home, where love of God and neighbor were taught and practiced. It was in and by marriage that Louis and Zelie were to gain their own sanctification and set a heroic example for others. Their example illustrates how marriage can be a starting point of the journey to holiness made in the company of a spouse.  St. Louis Martin and St. Zélie Martin were canonized as a couple in October 2015. First time in history that a married couple has been canonized together.

Marie Azelia (known as Zélie) Guerin was born near Alencon France in 1831. This is an area of France renowned for its beautiful lace making.  Zélie was an accomplished lace maker in the tradition and style of the region.  After she married Louis Martin in 1858, they settled in Alencon and conducted their businesses where Louis took on the business management of Zélie’s lace making enterprise.  An example of her beautiful lace can be seen here. 

This is a simple idea to incorporate a touch of subtle lace effect into a cookie for the feast day. Using any sugar cookie recipe, just roll out the dough and cut out basic shaped cookies. Keep the dough a little thicker than you would normally when you cut the cookie as you will be pressing down lace and it will flatten slightly. Place a lace or crochet doily (or any piece of lace with large, deep design would work) over the cookie dough and roll gently but with enough pressure to press the design into the dough. 

Remove lace, place cookies on baking sheet and bake until golden.

As mentioned any sugar cookie recipe (or even pre-prepared refrigerator brands) could be used. If you are looking for a good sugar cookie recipe, I like this one from a Midwest parish cookbook.

Sugar Cookie Dough Recipe

• 2 ¾ C. sifted flour
• 1 t. baking powder
• ½ t. salt
• ¾ C. butter or margarine
• 1 C. white sugar
• 2 eggs
• 1 t. vanilla

Put softened margarine in large bowl of mixer. Add sugar, eggs, and vanilla. Beat until mixture is light and fluffy. Mix in flour, baking powder, and salt. Blend until smooth. Chill at least one hour. Roll small amount of dough at a time on floured board. Cut into desired shapes. Put on ungreased cookie sheet. Bake at 375 degrees for 8-10 minutes.

While St. Zélie was specifically a lacemaker by trade, there are numerous saints who are listed as patrons for lacemaking and lacemakers. These cookies would be a fitting addition for a treat on any of their feast days. 

St. Zelie, Pray for Us!

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On the Feast of St. Catherine of Alexandria

Catherine of Alexandria from Lives and Legends of Saints

A simple Spice Cake baked in a Heart Shaped Pan and Dusted with Powdered Sugar... 

You can read more about the tradition of "Heart Cakes" on the feast of St. Catherine in the archives.

St. Catherine of Alexandria, Pray for Us!

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Les Coeurs de Sainte-Catherine

"In Northern France it is a custom on St. Catherine's day to give heart-shaped cakes to unmarried women who have reached the age of twenty-five.  The idea is to encourage them in their search for love (and a husband)."  ~ Cooking with the Saints

Back in 2008 I posted about the tradition of Heart Cakes on the Feast of St. Catherine of Alexandria.

Since our oldest daughter was named after this beautiful saint, we have always celebrated her nameday with a heart shaped cake!  This year we just made a simple applesauce cake, in a heart shaped pan, sprinkled with powdered sugar.  However,  any heart shaped cake would work perfectly!

Les Coeurs de Sainte-Catherine 

(St. Catherine Hearts)

Ingredients:

• 1 pkg Spice Cake Mix (I used Namaste Foods Spice Cake Mix) 
• 3 eggs
• 1/4 cup water
• 1/4 cup oil
• 1 cup unsweetened applesauce
• 1 fresh apple, grated or chopped (skin left on is okay)
• 1/2 cup chopped walnuts (optional)

Directions:

Heat oven to 350˚ F. Grease and flour a 12" heart shaped pan.

Combine all ingredients and mix well.

Bake for approximately 40 minutes. Cake is done when toothpick inserted in center comes out clean.

Cool for 5 minutes and remove from pan. Cool completely and then top sprinkle with powdered sugar.

From My Nameday: Come for Dessert: How fortunate are girls named after the glorious virgin-martyrs who battled to maintain their integrity and faith, and in return were divinely protected and rewarded. The virgin-martyrs sacrificed what was naturally good for the sake of God, the supreme Good. Their lives should inspire the faithful, and particularly their namesakes, to pay due homage to God. Nameday prayers on feasts of virgin-martyrs:

Father: Come, O spouse of Christ, receive the crown which has been prepared for you forever by the Lord, for whose love you shed your blood.

All: In your splendor and your beauty, make ready, ride in triumph, and rule.

Father: Let us pray. O God, from whose bounty all good gifts proceed and who in Your virgin-martyr N.... did both give the flower of virginity and the palm of martyrdom, at her intercession unite our souls to You by love so that we may avoid all perils and gain the rewards of eternity. Through Christ, our Lord.

All: Amen. Christ conquers, Christ reigns!


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St. Catherine's Pasta Wheels and Cheese

For the past few years, since seeing Mary's suggestion, I have been serving Wheel Shaped Pasta on November 25th, in honor of the feast of St. Catherine of Alexandria and a special little girl in our home who celebrates her name-day.   Here is the recipe I used this year! 

Saint Catherine's

Pasta Wheels and Cheese

adapted from Martha Stewart 

Ingredients:

• 1 pound Wagon Wheel Pasta
• Salt
• 3 cups Milk
• 3 tablespoons Unsalted Butter
• 3 tablespoons All-Purpose Flour
• Freshly Ground Black Pepper
• Pinch of Cayenne Pepper
• 1/2 teaspoon Dijon, or Yellow Mustard
• 2 1/2 cups grated Cheese

Directions:

Bring water to a boil in a large pot; add salt. Add pasta; cook until al dente. Drain well. Transfer to a large bowl.

Heat milk in a medium saucepan over medium heat until hot.

Melt butter in a deep skillet over medium heat.When butter begins to foam, add flour; cook, whisking, 1 minute. Gradually whisk in hot milk. Cook, whisking constantly, until mixture starts to bubble and thicken, about 5 minutes.

Remove skillet from heat. Add 1 teaspoon salt, a pinch of black pepper, cayenne, mustard, and cheese; stir until melted.

Pour cheese sauce over the pasta noodles, stir, and serve immediately. Serves 8 to 10.

St. Catherine of Alexandria, Pray for Us! 

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La Tire de Ste. Catherine

The following recipe was submitted by Josee Bergeron for the upcoming feast of St. Catherine of Alexandria! Thank you Josee!

Making la tire de Ste. Catherine is a French-Canadian tradition that began when St. Marguerite Bourgeoys, founder of the Congregation of Notre Dame, made these sweet candies each year on November 25th to attract young students to her school. These taffies were so popular that eventually young maidens began making them on the feast of St. Catherine and gave them to the single men around town in order to display their cooking skills in the hopes of finding a husband. Making this taffy is such a fun activity for kids. It's so exciting for them to watch the brown taffy turn bright golden as it's being pulled and then eating it while it's still slightly warm. What a wonderful way to celebrate the feast of St. Catherine of Alexandria!

Here is my family's traditional recipe for la tire de Ste. Catherine:

La Tire de Ste. Catherine

Ingredients:

1 cup molasses
1 cup white sugar
1 cup brown sugar
1/2 cup corn syrup
1 Tbsp. butter
1 Tbsp. vinegar
1/2 cup water
1 tsp. baking soda


Directions:

1.  Grease a cookie sheet with plenty of butter.

2.  Combine all the ingredients, except the baking soda, into a large heavy bottomed pot.

3.  Bring the mixture to a boil and attach a candy thermometer to the side of the pot.

4.  Continue to boil until the mixture reaches 250F (for soft taffy), or 260F (for hard taffy).

5.  When the mixture has reached the desired temperature, remove the pot from the heat source and add the baking soda. Stir the mixture. The baking soda will react with the mixture and make it swell, this is why you don't want your pot to be too small.

6.  When the baking soda is mixed in well, pour the mixture into the well buttered cookie sheet and let it cool enough to handle.

7.  Butter your hands well and tear off a piece of the taffy. The piece can be as big or small as you want. A handful is a good amount to start with.

8.  Begin pulling the taffy as follows: Pull the taffy out into a line. Fold the taffy in halve and then give it a twist. Pull it out into a line again. Continue doing this until the taffy turns golden. This part is a lot of fun for the kids to do!

9.  When the taffy is golden in colour you can cut it into chunks and then wrap it in wax paper. Or you can simply eat it. Yum!

St. Catherine of Alexandria, pray for us! 

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Decorating with Heraldry

Heraldry has been defined as the art of blazoning, assigning, and marshalling a coat of arms. I mention it because I recently explored the website, World of Heraldry, which contains a wealth of images for coats-of-arms depicting St. Martin of Tours. Apparently St. Martin is one of the most popular saints used in heraldry. We used the shield images for several feast day crafts and decorations. Catholic Cuisine contributors in the past have used a coat-of-arms to make decorative picks for cupcakes or other treats (Pope Benedict's Coat of Arms Cupcakes).


We did the same today for our brownies, using the variety of images of St. Martin of Tours from the heraldry site. We thought that they really looked like heraldry banners. There are many other saints in the coats of arms on the site. It would be a great place to look when you want to liven up a cupcake or other treat for a feast day.

Upcoming November saints that have images on the heraldry site:

St. Elizabeth of Hungary (November 17)

St. Catherine of Alexandria (November 25)





St. Andrew (November 30)



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Heart Cakes on the feast of St. Catherine of Alexandria

November 25th is the feast of St. Catherine of Alexandria.

I love the story of St. Catherine. She is known as the patron saint of young girls. You can read more about her here.

One of our favorite books about her, which we read each year on her feast, is called A Story of Saint Catherine of Alexandria. It was originally published in 1965, and had been out of print. However, it has been reprinted by Newman Press. I just love how all these wonderful old books are now being made available once again! I highly recommend it.

There is an old custom that originated in France, that on St. Catherine's Day, heart-shaped cakes are given to young women who have reached the age of twenty-five and are still single. This is to encourage them in their search for love.

Now, my girls are no where NEAR the age of 25, and I'm not going to "encourage them in their search for love," but since St. Catherine is my oldest daughter's patron saint, we celebrate her "name day" on this special feast with a heart shaped cake!


Last year, since I didn't have a heart shaped pan, I used the directions found in My nameday--come for dessert, for our Heart Cake. Even though it looked a little out of balance, my daughter LOVED it!

Heart Cake

1) No heart-shaped pan is needed. Instead, bake two round 8 or 9-inch layers from favorite recipe or cake mix. Spread a fluffy pink frosting between the layers; then cut a wedge from one side, about 31/2 inches wide by 3 inches deep.
2) The cut-out wedge goes on the opposite side of the cake to make the point of the heart. Now frost the entire cake, swirling pink frosting over the top and sides.
3) Sprinkle white coconut flakes over the top and around the sides of the cake. Pat the coconut on while the frosting is still soft so that the coconut will stick. Red cinnamon candies make a pretty heart center, as do roses of icing.

Since we just lost our baby, I am not quite up to baking a cake. However, we could all use a little cheering up here, so we are going to swing by the bakery and see what we can find!

Have a wonderful feast everyone!

Glorious Saint Catherine, virgin and martyr,
Help me to imitate your love of purity.

Give me strength and courage in fighting off the temptations of the world and evil desires. Help me to love God with my whole heart and serve Him faithfully.

O Saint Catherine, Through your glorious martyrdom for the love of Christ,
Help me to be loyal to my faith and my God as long as I live.

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Saint Catherine of Alexandria

Today is the optional memorial of St. Catherine of Alexandria.

St. Catherine was a 4th century martyr. The symbol commonly associated with her is a wheel or a wheel with knives, since she was set to be tortured on a wheel with pointed knives. It is said that the machine fell to pieces when she touched it. She was then beheaded.

Wagon wheel pasta with its wheel shape would be a fitting option for a meal today. I don't have a particular recipe in mind - any meal that would call for pasta would work to incorporate this symbol.

St. Catherine of Alexandria, Pray for Us!

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Staples of Our Feastday Celebrations Part One: Bread

There is so much inspiration here at Catholic Cuisine! Mary's Bread - A Staple of Liturgical Year Celebrations and then Mary Ellen's Feeling Wine-y, a practical guide to experimenting and enjoying wines, got me all excited -- these ladies share my enthusiasm! I had sketched an outline for an article years ago on some how-to pointers celebrating with bread and wine for the Liturgical Year (on the back of two envelopes, no less -- my greatest brain storms are always sketched on the backs of envelopes). After being inspired by Mary and Mary Ellen, I thought this might be a good time to flesh it out!

While some of these ideas can be incorporated in the family, you might also say this series could be entitled "Feasting for Adults through the Liturgical Year."

Like Mary Machado mentioned, "Bread is such a significant image in our faith...and it is a staple of life." I find breaking bread (literally and figuratively) and sharing wine together is such a wonderful social experience. I enjoy baking bread, although I've had to shelve most of my interaction with wheat flour because of my older son's food allergy to wheat. There might be a chance he'll outgrow the allergy, but for now I enjoy talking recipes and eating other people's masterpieces.

Mary gave some excellent tips about incorporating bread into feast days. Since it is "the staple of life" it seems so natural to work bread into our celebrations around the year. I mentioned some ideas here on First Communion breads. Some further extensions of incorporating bread for feastdays:

Liturgical Feasting With Bread: 

• This is the most obvious: bake breads that are traditionally linked with a feast or saint, such as the German Christmas Christollen or Stollen which resembles the Christ Child in swaddling clothes. Or St. Catherine’s Wigs for St. Catherine of Alexandria’s feast on November 25.
• Don't be limited by yeast breads, but remember there are a vast array of recipes for sourdough breads, rolls, quick breads, muffins, gluten-free and wheat free baking, scones, (American) biscuits, etc. In our family dinners I mark the special feasts with some kind of bread, as I don't serve it every day.
• Use bread recipes from a geographic area, region, or culture. For example, for the feast of St. Francis of Assisi, Italian bread would be appropriate, but you could also delve deeper and use a bread recipe from the Umbrian region or specifically a recipe from the city of Assisi. The same principle applied elsewhere, such as not confusing Spanish with Castilian saints (St. Ignatius of Loyola was Castilian). France is divided into various regions, each with unique flavors, such as bread from Provençal. Our Holy Father, Benedict XVI is from Germany, but he's specifically from Bavaria.
• Use regional ingredients (grains, fruits, etc.) to mark a feast. Is a saint from Scotland? Oat cakes or scones or bannocks would be a perfect touch. For example, serve the native corn in the style of cornbread on Saint Kateri Tekakwitha's feast on July 14. For St. Barnabas the Apostle (June 11), incorporate some olive bread, since one of his symbols is the olive branch. Or mix in some appropriate vegetables, fruits, and/or nuts into your usual bread dough to mark the feast.
• Use inspiration from other traditions and customs around the world. The food doesn't have to be applied to the original feast, like Symbolic Breads, which were originally from St. Joseph's feast day, but the shaping of breads can be applied to various feasts, including this upcoming Corpus Christi Sunday. Also look at historical recipes, like biblical, Ancient Mediterranean, medieval, etc. Try medieval baking for a saint or feast from the medieval era, or biblical breads, such as Ezekiel fasting bread for ember days and unleavened bread for some New Testament saints. And how about some Jewish kosher cooking for saints like Martha? A Jewish challah bread would be perfect for her day!
• Play with words! Sometimes recipes have unique or fun titles, or use proper names. If a bread has a name that fits with the saint of the day, use it! I keep thinking of the story of panettone, Tony's Bread by Tomie dePaola. Since it's named after Tony, it would be perfect to serve on St. Anthony Abbott's feast on January 17th, whose daily bread was brought to him by a raven. Most Italians don't bake this bread but buy it, so purchase an extra box at Christmas and save it for this feast.
• Be inspired by the shapes and colors of breads. A fabulous Easter bread is the Italian Colomba di Pasqua or Colomba Pasquale (Easter Dove). My husband and I have bought this for two Easters from our favorite local Italian restaurant. Although it's originally an Easter bread, the dove shape makes it perfect to serve Columba Pasquale for Pentecost or Confirmation celebrations.
• And the same can be applied to Greek Trinity bread -- an Easter bread, but triangular in shape would make it perfect for the Feast of the Blessed Trinity (yesterday's feast). Cloverleaf and Shamrock Rolls can be used for the feast of St. Patrick and the feast of the Blessed Trinity.
• Have a blessing of bread when everyone is gathered before eating. The older form of the Roman Ritual has a delightful collection of blessings of foods, particularly breads.

• Lord Jesus Christ, You live and are King forever. Bread of angels, Bread of everlasting life, be so kind as to bless this bread as You blessed the five loaves in the desert, that all who taste of it may through it receive health of body and soul. R. Amen.

This page has a compilation of the Blessings of Food. Note there are three specifically for bread!

Cookbook Recommendations: The following books are my favorite bread cookbooks, great for inspiration on bread baking throughout the year:

The Secrets of Jesuit Breadmaking by Brother Rick Curry. For me there are two types of cookbooks, one is wonderful reading AND good recipes, and the other a great compilation of recipes. This falls into the former. Brother Rick shares the spiritual side of baking bread. He follows St. Ignatius' rule to make a daily Examen of Conscience, and does it while he bakes bread. "Radical or not, I consider it to be one of the secrets of Jesuit breadmaking." This is a delightful cookbook, with such personal anecdotes and practical baking advice. He uses recipes from Jesuits from all over the world, with breads for all the seasons: Advent, Lent, Christmas, Easter, and also daily breads, rolls, muffins and corn breads.

The Festive Bread Book by Kathy Cutler. This is an out-of-print cookbook, but very easy to find used copies. It has the most delightful collection of festive breads for all sorts of days, both secular holidays (Lincoln and Washington's birthdays, Election Day, for examples) and some religious feast days, including ones like St. Barbara (December 4), St. Lucia, and St. Joseph. Not every recipe is illustrated, but the book does include several mouth-watering photographs.

Celebration Breads: Recipes, Tales, and Traditions by Betsy Oppenneer is an excellent, step-by-step cookbook for baking bread. Each recipe has alternative directions for mixing by hand, by mixer and by food processor. The book is organized by country and then breads for various celebrations of that culture, with descriptions and tales for each. It's a delightful book, with hand drawn illustrations throughout. Check out a preview at Google Books.

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Pasta Santa Caterina

Tomorrow we celebrate the feast day of St. Catherine of Siena! I am planning on serving an Italian dinner in her honor. We will be having Pasta Santa Caterina (adapted from Cooking With the Saints), Garlic Bread, Olives, Mixed Greens with Italian dressing and Cappuccino Mouse Trifle for dessert!

I hope you all have a very blessed feast!

Pasta Santa Caterina

Ingredients:

2 lb. ripe tomatoes (I used 2 cans diced tomatoes drained)
2 Tbsp. Italian parsley, chopped
2 Tbsp. fresh Basil, chopped (I used 1 Tbsp. dried Basil)
2 tsp. garlic minced
3 Tbsp. freshly grated Parmesan cheese
1 tsp. dried oregano
6 Tbsp. olive oil
1/2 tsp. salt
1/2 tsp. black pepper
1 lb. spaghetti

Directions:

Peel tomatoes, remove seeds and dice.

In a medium bowl combine all of the ingredients except the pasta.
Marinate at room temperature for about 1 hour.

Cook the pasta according to package directions, until tender. Drain thoroughly, and transfer pasta to a heated serving dish. Add the sauce and toss. Adjust seasonings and serve with extra Parmesan cheese.

Serves 8 to 10.

Grant, we beseech Thee, almighty God, that commemorating the Heavenly birthday of blessed Catherine, Thy virgin, we may both rejoice on her yearly festival and benefit by the example of so great a virtue. Through our Lord Jesus Christ, Thy Son, Who liveth and reigneth with Thee in the unity of the Holy Ghost, world without end. Amen.

Saint Catherine ~ Pray for Us!

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