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"The Secret Ingredient" ~ Recipes featured on "Proclaim!"

~Pasta E Ceci~

Pat Fiore

  • 1 can ceci (garbanzo beans)
  • 2-3 cloves garlic (minced)
  • 1 pound small or medium sea shells
  • 1/4 cup chopped onions
  • 7-8 tbsp olive oil
  • 4-5 slices yellow American cheese

  1. Saute onions and garlic in olive oil
  2. Cook sea shells el dente – remember to add a little salt to the water
  3. While sea shells are cooking, take some of the ceci and crush with a fork. Add the crushed ceci and the rest of the can to the saute. Add the cheese and let melt.
  4. When the shells are done, drain but leave some water – more if you like it soupy and less if you don’t – then combine with the saute.
  5. Sprinkle some grated romano over each dish and serve. Add salt and pepper to taste. Try some hot pepper flakes if you like it spicy.
  6. Optional – If you like, add some chopped vegetables to the saute and let cook for several minutes.

~Tuna Tartare~

Very Rev. Lubomir Strecok, VF
Pastor of Sacred Heart Parish in Altoona
Administrator of Saint Mary Parish in Altoona

  • 3 tuna steak
  • 1/4 cups olive oil
  • 3 limes, zest grated
  • Squeezed lime juice
  • ½ teaspoons wasabi powder
  • ½ tablespoons soy sauce
  • 1 teaspoon hot red pepper sauce
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 3 chopped scallions (white and green parts)
  • 1 tablespoon jalapeno pepper paste
  • 2 ripe avocados
  • ½ tablespoons toasted sesame seeds (optional)

~Corn Fritters~

Father Brian Saylor
Pastor of Saint John the Evangelist Parish in Bellefonte,
and Saint Kateri Tekakwitha Parish in Spring Mills

  • 1 1/3 cups flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • 1 teaspoon white sugar
  • 1 can (14.75 oz) cream-style corn
  • 1 large egg
  • 1 tablespoon heavy cream
  • Vegetable oil for frying

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  1. Whisk together flour, baking powder, salt, and sugar
  2. Mix in corn, egg, and cream until mixture comes together
  3. Line a plate with paper towels
  4. Pour oil into a heavy skillet over medium-high heat
  5. Once oil is hot, scoop mounds of corn batter into pan and spread lightly
  6. Fry 2-3 minutes, then flip and cook another 2-3 minutes until golden brown
  7. Transfer to paper towel

~Father Arnone Macaroni~

Father Leo Arnone
Pastor of Saint Aloysius and Saint
Francis Xavier Parishes in Cresson

  • 2 cup Elbow Macaroni
  • Grated Cheese
  • Italian Seasoning
  • Crushed Red Pepper
  • Garlic Powder
  • 6 Slices of Swiss Cheese
  • 6 Slices of (your favorite cheese)
  • ½ cup of Milk

Boil macaroni, but not completely done. Treat 7 x 11 casserole with olive oil spray. Place half the partially cooked macaroni into casserole. Sprinkle (to your liking) with grated cheese, Italian seasoning, crushed red pepper, and garlic powder. Place six slices of your favorite cheese (I like pepper jack, sharp cheder, habanero) on top. Add remaining macaroni and repeat sprinkling of grated cheese and spices. Top with six slices of Swiss cheese. Pour ½ cup of milk over the casserole and place in oven at 350 degrees until the top is golden brown. Upon serving, add extra grated cheese and fresh ground pepper as you like. Enjoy!

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