
Fruited Chicken Salad
INGREDIENTS 1 can (15 ounces) pineapple chunks 4 cups cooked chicken, diced 1 can (11 ounces) mandarin oranges, drained

INGREDIENTS 1 can (15 ounces) pineapple chunks 4 cups cooked chicken, diced 1 can (11 ounces) mandarin oranges, drained

INGREDIENTS 3/4 cup milk 1/2 cup sugar 1 teaspoon salt 1/2 cup butter or margarine 1/2 cup warm water

INGREDIENTS 1/2 pound fresh mushrooms (optional) 2 cups shredded carrots 1/2 cup chopped onion 3 tablespoons oil 2 cups


INGREDIENTS Pumpkin bread 3 1/2 cups flour 1 teaspoon baking powder 2 teaspoons baking soda 1 teaspoon ground cloves

A reflection by Deacon Ron Bunofsky, who serves at Christ the Good Shepherd Parish in Campbell.

This recipe, authored by Oblate Sister of the Sacred Heart of Jesus Sister Valentina Fatibene, can be found in the Pilgrims of Hope: Reflections and Special Recipes from the Oblate Sisters of the Sacred Heart of Jesus cookbook.


From days of meal preparation to the Blessing of Easter baskets, the traditions of ethnic parish communities in the Diocese of Youngstown are both rich and diverse.

This recipe, authored by “A Friend,” can be found on page 190 of the Traditions: A book of Favorite Recipes cookbook, written by parishioners at the Basilica of Our Lady of Mount Carmel in Youngstown and published by Morris Press Cookbooks in 2018.