This recipe was submitted by Deacon Jesse McClain, whose wife calls it “Soup to Die For,” as he often makes this to comfort families who have lost a loved one. Deacon Jesse serves at St. Patrick Parish in Youngstown.
This recipe was submitted by Tess Szenborn, a St. Columba Cathedral parishioner. Her mother-in-law, Sophie Szenborn, taught her to make pierogies, using a recipe from Aniela Tofil, her mother.
This recipe was submitted by Rose Gibas of Wellsville to the “At Our Table” cookbook produced by The Catholic Exponent.
This recipe was submitted by Catholic Echo Editor In Chief Katie Wagner, in memory of her dear friend Lauren Eshbaugh, whose carrot soufflé was always the star of the Secret Santa party.
This recipe was submitted to the At Our Table Cookbook produced by The Catholic Exponent, by Cheryl Whetstone from St. Stephen Parish in Niles.
This recipe was submitted by Patti Pasquale, secretary at Christ the Good Shepherd Parish in Campbell. This recipe was her late Aunt Mary’s.
A recipe and reflection provided by Deacon Chris Germak, Pastoral Associate at Immaculate Conception Parish, Ravenna.
A parishioner at Our Lady of Peace Parish in Ashtabula shares a delightful summer swiss chard recipe.
Father Korda shares one of his favorite recipes and a reflection from the Gospels.
