Posted September 29th, 2008 | Uncategorized

Go ahead and sing with me. Mount St. Mary’s Seminary will keep the title of Champion in 2008-2009 for the annual “Rector’s Cup” Soccer Tournament.  img_0119.JPG Playing a very tough group of seminarians from Immaculate Conception (New Jersey), Dunwoodie (New York) and St. Charles Borromeo (Philadelphia), the Mount rose victorious with a 3-0 final score over a talented group of seminarians from Immaculate Conception in Jew Jersey.   img_0141.JPG I’m no jock, so I will spare you my weak play-by-play analysis.  In fact, this past weekend I watched the most live soccer in my life. I never knew just how exciting the game is to watch. It’s definitely worth watching live, and I can see why the Europeans really get into it.  My gosh, I was even “tempted” to show my true Mount St. Mary’s spirit, but then realized Blue and White “clashed” with my outfit!img_0107.JPGIt was a great weekend of true competition and brotherhood. No doubt, tempers can flare and heads can butt – just check out one of our many star athletes, 1st year pre-theology seminarian Chase Hilgenbrink after chin to head collision!img_0130.JPG Yet, in the end, it’s all about brining the best out in each person on the team! What a great thing to be part of a winning team.  It takes members willing to share their talents on the team, but also very enthusiastic spectators who urge us on to victory. I call them saints and angels!img_0102.JPG Check out Jonathon Slavinskas roaring us on to cheer!  The poor guy needed to sit after that much excitement!img_0103.JPGCan we say the same about our life and the “contest of faith?”  On this feast of the Archangels, we can ask ourselves if we’re lifeless spectators or active participants?  And even if we all can’t run up and down the field, or kick the winning goal, we can definitely take a knee or bow our head with a prayer – the sign of true champions!img_0136.JPG 

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Posted September 24th, 2008 | Recipes

Ingredients (Serves 2-4 )

5 cups masa harina flour
4 cups water
24 ounce can refried beans
3 cups soft white cheese
light vegetable or olive oil

Using a large mixing bowl, gradually stir water into masa harina until dough forms ball that can be handled.  Empty refried beans into separate bowl.  Place grated cheese into another bowl.  Divide dough into about 25 pieces.  Roll each into a ball and flatten between palms of hands to about 1/2-inch thick.  Put a spoonful of beans and a small handful of cheese into center of each pupusa.  Flatten again with filling inside.  Brush hot skillet with oil and cook pupusas on each side 4-5 minutes until golden-brown.  Outside should be firm.

Serve with curtido (Salvadoran relish) and a nice cup of hot chocolate or cold glass of horchata.


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Posted September 16th, 2008 | Recipes

Ingredients (serves 4)

2 red tomatoes
2 green tomatoes
4 teaspoons jarred pesto sauce
1 teaspoon salt and pepper

Remove stems from tomatoes, rinse, and dry.  Add red tomatoes and ½ teaspoon of salt and pepper to a blender.  Blend for 3-4 minutes or until tomatoes are a frothy, smooth consistency.  Pour tomato puree in a separate container.  Rinse blender clean.  Repeat process with green tomatoes and set aside.  Pour ½ of the red tomato into a small brandy snifter or thin juice glass and let settle.  Carefully add second layer of green tomato puree, not letting the two flavors mix.  Top off with a teaspoon of pesto sauce.  Chill in refrigerator for at least 1 hour and serve as appetizer.


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Posted September 16th, 2008 | Grace Before Meals, Recipes

Hot Dog and Bean Chili

In this webisode, Teamwork is the topic as seminarian Michael Zimmer assists Fr. Leo with this simple and sweet take on a pre-game staple.      
2 cans of regular pork and beans
Small pack of regular hotdogs
1 cup brown sugar
1/2 teaspoon of salt
1/2 teaspoon pepper
4 tablespoons sour cream
2 hamburger buns
1/2 teaspoon dried oregano
1/2 teaspoon dried parsley
Fresh cilantro
Disposable aluminum pans
Grill hot dogs.  Cut hot dogs into bite sized pieces and place in pan.  Add brown sugar.  Pour pork and beans over hogs.  Season with parsley,oregano, salt and pepper.  Allow pork and beans to warm to point of boiling.  Toast hamburger buns.  Remove, and make an open face sandwich by spooning some of the chili/beans on the hamburger buns.  Top off with a dollop of sour cream and a few leaves of cilantro.

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Posted September 10th, 2008 | Recipes

Grilled Chicken (serves 4)
2 filleted chicken breasts (four pieces of chicken)
1 cup milk
4 tablespoons olive oil
2 teaspoons salt
2 teaspoons lemon pepper seasoning
1 teaspoon garlic powder
2 teaspoons your favorite hot sauce

Prepare outdoor grill.  Combine milk, olive oil, salt, lemon pepper, garlic powder, and hot sauce in a bowl.  Add chicken and let marinate for at least 2 hours in refrigerator.  When grill is ready, cook chicken for 3 to 5 minutes on each side, depending on the thickness of the chicken breasts.  Place chicken over some mixed greens and top with mango cilantro chutney.



 Mango Cilantro Chutney
1 mango (or 2 apricots or peaches), pealed and cut into small cubes
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon fresh lime juice
1 tablespoon finely minced cilantro leaves
1 teaspoon salt and black pepper
1 teaspoon regular granulated sugar
½ teaspoon garlic powder

Combine all ingredients in a bowl and chill for ½ hour in refrigerator.  When chicken is prepared, top with 1-2 tablespoons of chutney to add a fresh summer taste to spicy grilled chicken.

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Posted September 3rd, 2008 | Recipes



Beef (serves 6)

6, ½ inch thick cuts beef sirloin

2 teaspoons salt and black pepper

1 teaspoon garlic powder

2 teaspoons olive oil


Preheat oven to 350 degrees.  Season steak on both sides with salt, pepper, and garlic powder.  Drizzle olive oil on steaks using hands to make sure steaks are completely coated with oil.  Heat pan over high heat and carefully add steaks.  Sear for 2 minutes on each side.  Remove and place in baking pan.  Put in oven for 10 minutes.  Remove and let rest 5 minutes before serving.


Baked Zucchini (serves 6)


4-6 cups zucchini, cut in ¼ inch pieces

4 tablespoons olive oil

1 teaspoon garlic powder

2 teaspoons salt and pepper

1 cup seasoned bread crumbs


Preheat oven to 350 degrees.  On a flat baking sheet, season zucchini with olive oil, salt, pepper, and garlic powder.  Dredge in bread crumbs.  Bake in oven for approximately 15 minutes.  Remove from oven and serve hot.


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