LENT in the Diocese of Baton Rouge. Church, school, and organizations FUND RAISERS. Fish Frys Lenten Dinners Seafood Suppers

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1 LENT 2014 in the Diocese of Baton Rouge The Catholic Commentator February 21, 2014 Church, school, and organizations FUND RAISERS s Lenten Dinners Seafood Suppers SEAFOOD and LENTEN RECIPES from our readers and area restaurants LENTEN REGULATIONS SPIRITUAL EVENTS Divine Mercy Novena Lenten Missions Vespers and Reflection Stations of the Cross Bible Study Taize Services THE LIGHT IS ON FOR YOU RECONCILIATION PENANCE SERVICES photo provided by Don s Seafood

2 2B The Catholic Commentator LENT 2014 February 21, 2014 Schedule of reconciliation opportunities and March 5 April 15 Monday Friday 11:15 a.m. March 7, 14, 21, 28, April 4, :20 a.m. March 8, 15, 22, 29, Apr. 5, 12 Mater Dolorosa Church 609 Third St., Independence 3-3:45 p.m. 2:45-3:50 p.m. Our Lady of Pompeii Church Hwy. 442, Tickfaw 4:45-5:15 p.m. St. Jules Church 7165 Hwy. 1, Belle Rose 3-3:30 p.m. Erin Gros March 9, 16, 23, April 6, 13 St. Dominic Chapel Hwy. 445, Husser Before 9 a.m. Mass March 10, 17, 24, April 7 St. Jean Vianney Church S. Harrells Ferry Rd., Baton Rouge Belinda Smith or Betty Wright March 11, 18, 25, April 1, 8, 15 St. Dominic Chapel Hwy. 445, Husser Before 6 p.m. Mass 5:30-5:50 p.m. Coming March 7 Spiritual retreats A special section of The Catholic Commentator The Diocese of Baton Rouge and Outlying Areas Spiritual Retreat Centers Renewal Reflection Prayer Peace Watch for the Spiritual Retreats special section in the The Catholic Commentator. This section will list retreat centers and serve as a guide for those seeking places and programs during Lent and throughout the year for spiritual renewal and continuing spiritual education in the Catholic faith. The deadline to be included is February 24. For more information call Hosting a St. Joseph Altar? If so, would you like to add your altar to the list The Catholic Commentator will be publishing? Go to thecatholiccommentator. org and click on the St. Joseph Altar box (far lower left), fill out the form and return it to us by Feb. 24. T H E C A T H O L I C COMMENTATOR SERVING THE DIOCESE O F BATON ROUGE SINCE 1962 March 11, 18, 25, April 8, 15 St. Anne Church 405 Franklin St., Napoleonville 4-5 p.m. Father Paul Gros March 12, 19, 26, April 2, 9 Mar. 12 St. Helena Church 122 South First St., Amite Mar. 19 Mater Dolorosa Church 609 Third St., Independence Mar Hwy. 16, French Settlement Apr North 8th St., Ponchatoula Apr. 9 St. Margaret Church Catholic Hall Rd., Albany Holy Ghost Church 601 N. Oak St., Hammond St Louis King of France Church Daily Mass Chapel 2121 N. Sherwood Forest, Baton Rouge 5:30- Also, Saturdays at 3 p.m. except Holy Saturday Gene Sharp St. John The Evangelist Church Main St., Plaquemine Father Greg Daigle or Marsha Dupont Church St. John the Baptist Church 402 S. Kirkland Dr. (River Rd.), Brusly Immaculate Heart of Mary Church Hwy. 77, Maringouin March 12, 19, 26, April 2, 9, 16 St. George Church 7808 St George Dr., Baton Rouge Carol Sharp Deacon Rudy Stahl St. Thomas More Church Goodwood Blvd., Baton Rouge Dina Martinez March 19 Mater Dolorosa Church 609 Third St., Independence 6-7:30 P.M. Our Lady of Mount Carmel Church Ferdinand St., St. Francisville Fr. Cary Bani March Hwy. 16, French Settlement March 28 St. Gerard Majella Church 5354 Plank Rd., Baton Rouge Father Marcel Okwara April 1 Deanery Communal Penance Service St. Jean Vianney Church S. Harrells Ferry Rd., Baton Rouge Belinda Smith or Betty Wright April 2 St. Alphonsus Church Greenwell Springs Rd. Greenwell Springs Father Mike Moroney April 2, 9, 16 Lenten Private Reconciliation St. Aloysius Church 2025 Stuart Ave., Baton Rouge Kenneth Thevenet April 8 St. Gabriel Church 3625 S. Hwy. 75, St. Gabriel 6-8 p.m. SEE RECONCILIATION PAGE 3B

3 February 21, 2014 LENT 2014 The Catholic Commentator 3B 9 Stations of the Cross Lent 2014 March 7, 14, 21, 28, April 4 Our Lady of Mercy Church 6 p.m. March 7, 14, 21, 28, April 4, 11 Stations with a Lite Lenten Meal St. Francis of Assisi Church 818 W. Tenth St., Donaldsonville Donations to benefit the poor Dana Schexnayer After the noon Mass (12:30 p.m.) Cathie Crochet St. Patrick Church Brogdon Ln., Baton Rouge 5:30 p.m. Sharon Upton North St. Baton Rouge 11:30 a.m. 255 N. Eighth St., Ponchatoula 1:45 p.m. and Father Paul McDuffie St. Alphonsus Church Greenwell Springs Rd., Greenwell Springs 6:30-7:15 p.m. Parish office March 7, 14, 21, 28, April 4, 11, 18 St. John The Evangelist Church Main St., Plaquemine Noon Marsha Duport March 7, 21, 28, April 4, 11 6:30 p.m. (after Mass) March 11, 18, 25, April 1, 8, 15 Immaculate Heart of Mary Church Hwy. 77, Maringouin 6 p.m. Akeisha Williams St. Benedict Church 5479 Hwy. 1, Napoleonville 5 p.m. Father Gordan Iwuji March , 26, April 2, 9, 16 St. Augustine Chapel 174 Hwy. 1003, Klotzville 5:30 p.m. Father Gordan Iwuji April 11 Living Stations of the Cross Our Lady of Mercy Church 6 p.m. Our Lady Of Mercy 8th grade students will make presentation April 18 Our Lady of Mercy Church Noon Outdoor Stations of the Cross 9 a.m. Noon 255 N. Eighth St., Ponchatoula Noon Father Paul McDuffie A Passionate Walk with Jesus 6:30 a.m.-3 p.m. 11-mile walk begins at Immaculate Conception Church, Hwy. 416, Lakeland, and ends at St. Mary Church. Every 8/10 mile for a station and reflection followed by a 15 minute break. Lunch of tuna or peanut butter sandwiches, chips, drinks and water will be provided The walk is free, but donations are accepted to cover cost To register go online to: apassionatewalkwithje sus.com Cindy Doucet or Connie Carrier Are you hosting a St. Joseph Altar? If so, would you like to add your altar to the list The Catholic Commentator will be publishing? Go to thecatholiccommentator.org and click on the St. Joseph Altar box (far lower left), fill out the form and return it to us. RosaRyville Spirit Life Center Rosaryville is a sanctuary of peace and beauty ideal for: Retreats Workshops Days of Prayer Seminars Corporate and Community Meetings Family Reunions Youth Retreats Family and School Picnics Programs for Clergy, Religious and Laity. We also offer Massage Therapy and Spiritual Direction. Visit our website to learn more about upcoming programs and Camp Kateri 2013, our summer camp for boys and girls. Rosaryville Spirit Life Center Rosaryville Rd. Ponchatoula, LA rosaryville102@charter.net RECONCILIATION FROM PAGE 2B Also, 1st Saturday of the month at 3 p.m. and by appointment Father Charles Landry Reconciliation Service St. Mark Church Hwy. 621, Gonzales Parish office April 10 St. John The Evangelist Church Hwy. 73, Prairieville 7-9 p.m. Lisa Babin

4 4B The Catholic Commentator LENT 2014 February 21, 2014 Spiritual renewal opportunities in the Diocese of Baton Rouge Feb. 24, March 3, 10, 17, 24, 31, April 7, 14, 21 Divine Mercy Novena St. Jules Church 7165 Hwy. 1, Belle Rose Mollie Landry Feb. 24, March 10, 17, 24, 31, April 7, 14 Book Study Holy Ghost Church Parish Hall Annex 600 N. Oak St., Hammond 10 a.m.-noon Purchase the book: The Healing of Families: How to Pray Effectively for Those Stubborn Personal and Familial Problems by Father Yozefu-B. Ssemakula Peggy Bailey Feb. 25, March 4, 11, 18, 25, April 1, 8, 15 Divine Mercy and Chaplet sung Ascension of Our Lord Church 716 Mississippi St., Donaldsonville Dana Schexnayer Feb. 25, March 4, 11, 18, 25, April 1, 8, 15, 22 Chaplet of Divine Mercy Novena St. John the Evangelist Church Main St., Plaquemine After 6 p.m. Mass Marsha Dupont Chaplet of Divine Mercy Novena Hwy. 416, Lakeland After 6 p.m. Mass followed by benediction Parish office Chaplet of Divine Mercy Novena Our Lady of Mercy Church After 6 p.m. Mass S T u JOSEPH HOSPICE March 5 Ash Wednesday Retreat St. Alphonsus Church Greenwell Springs Rd. Greenwell Springs, LA :30 a.m. $30 per person includes seafood gumbo lunch Jimmy Seghers will speak on the Temptation of Jesus followed by a apologetics question and answer section. Carmen Damen will give personal testimony of mercy, conversion and redemption. Music provided by Grace Notes. Registration must be made by Feb. 24. Marianne Gulino Ash Wednesday Masses with distribution of ashes 8:30 a.m., noon, 5 and Ash Wednesday Masses 7 a.m.; noon; 5 p.m. Ash Wednesday Prayer Service With distribution of ashes Sacred Heart Mission S. Poplar St., Livingston March 10, 17, 24, 31, April 7, 14 Vespers with an Introduction to the Jesuit Spirituality of Pope Francis: An Experiencce of Ignatian Prayer Holy Ghost Church Daily Mass Chapel 600 N. Oak St., Hammond 5:45 p.m.: Chaplet of Divine Mercy 6 p.m.: Vespers 6:30 p.m.: Soup supper : Guest speaker Trisha Labbe , ext. 28 March 11 Eucharistic Reflection Ministry Center 400 W. Pine St., Ponchatoula 7-8:30 p.m. Dr. Wayne Vedeckis March 11, 18, 25, April 8, 15, 22, 30 Lenten Bible Study Walking towards Eternity: Daring to Walk the Walk St. Elizabeth Church Community Center 123 Hwy. 403, Paincourtville 6:30-8 p.m. $15 per person Mollie Landry March 12, 19, 26 Lenten Mission/Soup: who do you say that I am? Luke 9:18-22 St. Aloysius Church 2025 Stuart Ave., Baton Rouge soup in parish hall 7-9 p.m. presentation by Dr. Francis Vanderwall Hosted by Adult Formation Ministry Donation of items for the poor welcomed Kathy Screen March 12, 19, 25 April 2, 9 Bible Study: Introduction to Old Testament St. Joseph Center 6:30-7:30 p.m. Presented by Howell Champagne Cathie Crochet Adoration of the Blessed Sacrament and Benediction 5-6 p.m. March 13 Rosary Altar Society Day of Reflection Holy Ghost Church 600 N. Oak St., Hammond 8 a.m.-2 p.m. $15 includes lunch Speaker: Father Jamin David Angie Gainey March Lenten Parish Mission St. James Church 6613 Hwy. 18, St. James 6 p.m. Presented by Father Richard Andrus SVD Darrell St. Romain March 18 The 4th Cup Presentation Ministry Center 400 W. Pine St., Ponchatoula 7:30-9:30 p.m. Mike Fulmer Taize Prayer Around the Cross 6:30-7:30 p.m. Cathie Crochet March 18 & 19 Revival: Break Every Chain St. Benedict Church 5479 Hwy. 1, Napoleonville 6:30-8 p.m. Presented by Father Daniel Oghenerukevwe MSP Musical prelude by the St. Benedict Inspirational Choir Father Gordian Iwuji SEE SPIRITUAL PAGE 5B

5 February 21, 2014 LENT 2014 The Catholic Commentator 5B 9 SPIRITUAL: FROM PAGE 4B Lenten regulations for the Diocese of Baton Rouge As per the Pagella Policies of the Diocese of Baton Rouge, as in the rest of the church in the United States, Catholics aged 18 through 59 are bound by a grave obligation to observe a solemn fast on both Ash Wednesday and Good Friday. Catholics aged 14 and up are to abstain from meat on Ash Wednesday, all Fridays of Lent and Good Friday as well. These norms have been established by the U.S. Conference of March 19, 27, April 2, 10 Bible Study: Walking Towards Eternity Part 2 Our Lady of Peace Church Hwy. 644, Vacherie 6:30-8:30 p.m. Pamela Folse , ext. 13 March 22 Day of Prayer with Dr. Sheryl Jones Our Lady of Peace Church Hwy. 644, Vacherie 10 a.m.-3 p.m. Pamela Folse , ext. 13 March 26 An Evening with Archbishop Alfred C. Hughes Our Lady of Peace Church Hwy. 644, Vacherie 6:30 p.m. Pamela Folse , ext. 13 Vespers: An Evening of Prayer Sacred Heart Church 2250 Main St., Baton Rouge Deacon David Dawson March 31, April 1, 2 Parish Mission Hwy. 16, French Settlement 6:30-8 p.m. Defending Your Faith in an Age of Unbelief presented by Karlos Broussard Church office March 31, April 1, 2, 3 Parish Mission St. Anne Church 192 Church St., Morganza Becoming the New Human Person: Christ s Gift of Freedom presented by Rev. Simon Gallagher OFMCap Catholic Bishops in accord with the norms of canons in the revised Code of Canon Law of To fast means to consume only one full meal a day at most, although taking of other smaller quantities of food at the other customary mealtimes is permitted. Food and drink between meals (excepting only water and medicine) is not permitted on fast days. Also, short talk after 9 a.m. daily Mass Retta Ramagoes April 5 Parish Day of Prayer 9a.m.-5 p.m. Presented by Dr. Ambrosia Church office April 11 Supper and Substance Parish Hall Speaker to be announced April 14 Taize Prayer Service St. Mark Church Hwy. 621, Gonzales Parish office April 17 Presentation of the Passion St. Michael High School Monitor Ave., Baton Rouge 8:45-9:45 a.m. Free Kim Anson To abstain from meat means refraining from eating beef, veal, pork or poultry at least, although not necessarily eggs, milk products or meat broths, or condiments made from animal fat. The consumption of fish, shellfish and reptiles is permitted if desired. Beyond the mandatory days listed above, abstinence from meat on every Friday throughout the year which is not a solemnity Youth Passion Play St. Augustine Chapel 174 Hwy. 1003, Klotzville 3 p.m. Father Gordian Iwuyi Good Friday Service 3 p.m. celebrated by Bishop Robert W. Muench Good Friday Service 3 p.m. Vocalists and choir will sing The Passion of Our Lord Jesus Christ as composed by Christopher Walker and fasting on all Lenten weekdays (especially Wednesdays and Fridays), and on Holy Saturday, is strongly recommended to all the faithful. There always remains, of course, the grave obligation to participate at Holy Mass on all Sundays and days of obligation. Each in his or her own way, every Christian is bound to do penance by virtue of divine law. Only ill health or some similar situation of urgency excuses. During the Lenten season, Christ Jesus own challenges to prayer, fasting and almsgiving are paramount. Clergy (priests and deacons) SPAGHETTI & SHRIMP, and SHRIMP POBOYS! who have legitimate residence and active ministry within the Diocese of Baton Rouge have been delegated the power to dispense the faithful of the diocese, in individual cases and for a just reason, from the obligation to observe a particular day of penance, or to commute some or all of its obligations to other pious works. Included in this is the faculty to dispense from the Lenten obligations to fast and abstain from meat. Yet the obligation to do some kind of penance remains a serious one, and will not be taken lightly by a good Catholic. Anthony s ItAlIAn DelI Baton Rouge s only TRUE ITALIAN Deli Since Florida Blvd. BON AMI shopping center Phone orders welcome! Mon. - Sat. 9:30-6 LIVE & BOILED CRAWFISH Call us about catering your company crawfish boil on our courtyard! Since 1982 South Baton Rouge s FAVORITE Seafood Market! Heads & Tails Seafood Market Restaurant Catering HeadsAndTailsSeafood.com 2070 Silverside Dr. (Across from Albertson s on Perkins Rd.) Hours: M - Wed.11a - 7p; Th. - Sat. 11a - 9p

6 6B The Catholic Commentator LENT 2014 February 21, 2014 Readers and area restaurants share Lenten recipes Don s Seafood Crawfish Bisque Don s Seafood 1 garlic clove, minced 1 c. green onions, chopped 2 white onions, chopped 1 bell pepper, chopped ½ stick unsalted butter 1 fresh jalapeno pepper, chopped 2 celery stalks, chopped ¼ c. fresh parsley, chopped 3 lb. fresh Louisiana crawfish tails, with fat Don s All Purpose Seasoning to taste Red pepper to taste ¼ c. oil ¼ c. flour 1 qt. water 1 9x13 pan cooked cornbread, crumbled 2 eggs, beaten In a medium sauce pan, over medium heat add butter, garlic, green onions, white onions, bell pepper, jalapeno, parsley and celery. Cook until translucent, 4-6 minutes. Add crawfish tails, seasonings to taste. Cook until crawfish tails are tender, 3-4 minutes. In a large Dutch oven, add oil and flour to create a roux. Stir constantly until dark brown. Slowly add water and half of cooked vegetables and tail mixture to roux. Simmer on low heat for minutes. In a separate medium mixing bowl, add remaining vegetables and tail mixture, eggs and cornbread. Mix well. Spoon stuffing mixture into crawfish shell heads and drop into bisque. Cook for an additional 4-6 minutes. If crawfish heads are not available, spoon stuffing into tablespoon size balls, roll in bread crumbs and bake until brown at 400, then drop into bisque. Marinated Shrimp and Melon Skewers Café Américain ¼ c. yogurt ¼ c. fresh lemon juice 2 Tbsp. extra virgin olive oil 2 cloves garlic, minced ½ tsp. white pepper 2 tsp. fresh Italian herbs, chopped 1 Tbsp. Louisiana honey 1 lb. large shrimp, peeled, deveined, tail shell on 1 cantaloupe, cut in large cubes Skewers, soaked in water for an hour Mix yogurt, lemon juice, olive oil, garlic, pepper and herbs in glass bowl. Separate and reserve ¼ cup of marinade and mix with honey; set aside. Put shrimp in glass Join us this Lent! Two Seafood Soups daily Trout Almondine Redfish 4 ways: Pecan, Blackened, Grilled, Suzy-Q Fresh Louisiana Seafood: Grilled, Blackened, Fried, Baked, Broiled Garlic Pepper Encrusted Ahi Tuna Steaks Lump Crab and Crawfish Elegante Over 20 different Seafood Salad combinations to choose Nightly Seafood Specials Please view our full menu online at ALLOW US TO CATER your next special event in one of our banquet rooms or off site at your home or office! 7521 Jefferson Hwy. (Jefferson Plaza) Mon.-Thurs. 11am-9:30pm; Fri.-Sat. 11am-10:30pm; Sunday 11:30am-4pm fax ph bowl and marinate for 1 hour. Preheat broiler to 375 degrees. Drain shrimp and skewer with cantaloupe cubes. Put on broiler rack. Brush with reserved marinade. Broil two minutes, flip skewers, brush with reserved marinade, broil two minutes longer or until shrimp are pink and opaque. Served as an appetizer or over a bed of spinach or couscous! Crab Melts Lori Layman St. Jude The Apostle School, Baton Rouge ½ stick margarine or butter ¼ c. green onions ½ tsp. dried parsley 5-oz. jar Kraft Old English cheese or Velveeta cheese ½ tsp. garlic powder 1 ½ Tbsp. mayonnaise ½ lb. crabmeat, drained 1 pkg. English muffins, 6 count, split Melt margarine in saucepan on stovetop. Add green onions and sauté for one minute. Add cheese and stir constantly until melted. Add garlic powder and mayo, stirring until thoroughly combined. Fold in crabmeat. Place muffin halves on parchment lined cookie sheet. Top muffins with crabmeat mixture. Bake at 400 degrees for minutes or until crabmeat mixture is bubbly. Cool slightly and cut each half into quarters. *These freeze well. (Freeze before baking.) Banana Pudding Eleanor Mitchell St. Alphonsus Church, Greenwell Springs 2 bananas 1 can condensed milk 2 small boxes instant vanilla pudding 2½ c. whole milk Vanilla wafers Cool Whip Line 9x13 pan with vanilla wafers. Mix condensed milk and pudding mix. Stir in milk. Beat with mixer. Add Cool Whip. Place sliced bananas over wafers. Pour mixture over bananas and wafers. Refrigerate. Shrimp Roban Lori Layman St. Jude The Apostle School, Baton Rouge 1 lb. shrimp, medium, peeled 1 c. green onions, sliced Olive oil or margarine 1 tsp. or 2-3 cloves chopped garlic 1 jar Alfredo sauce 1 12-oz. can evaporated milk 1 Tbsp. blackened seasoning (Zatarain s) 1 can mushrooms, drained, optional ⅓ c. sun-dried tomatoes, dehydrated-not packed in oil, chopped 16-oz. pkg. pasta of choice, cooked to directions Sauté green onions in 1-2 tablespoons of olive oil or margarine. Add garlic. Add Alfredo sauce and milk a little at a time while cooking on low to medium heat. Stir continually until thoroughly heated and mixture begins to thicken. Stir in blackened seasoning until fully incorporated. Add mushrooms, tomatoes and shrimp. Cook on low to medium heat stirring often until shrimp are cooked. Remove from heat and pour over cooked pasta and gently fold until fully incorporated. Let mixture sit covered for a minute or two to thicken sauce. Crawfish Pasta Eleanor Mitchell St. Alphonsus Church, Greenwell Springs 1 12-oz. pkg. egg noodles 2 small onions, chopped 1 bell pepper, chopped 3 stalks of celery, chopped 3 cloves garlic, chopped 2 sticks margarine 1 pt. half & half cream ½ c. flour 1 lb. Velveeta cheese 1 lb. Louisiana crawfish tails Seasoning to taste Sauté seasoning in margarine for 15 minutes. Add flour, half and half, and crawfish tails. Add half of the Velveeta cheese. Boil noodles, drain and add to mixture. Pour into large pan. Add remaining Velveeta cheese on top with Parmesan cheese. Bake at 325 degrees for 30 minutes. Eggplant Casserole with Shrimp Nettie Lee Caleagno Most Sacred Heart of Jesus, Gramercy 4 eggplants 1 lb. shrimp, peeled and devained 1 large onion, chopped 4 Tbsp. cooking oil Salt, black pepper to taste Seasoning bread crumbs 1 stalk celery, chopped fine Peel eggplants and cut into cubes. Soak cubes in salted wated for 15 miutes. Boil for 30 minutes. Drain. Put oil into saucepan and add onion and shrimp. Cook for 10 minutes. Add eggplant and cook for additional 20 minutes. Season to taste and place in greased casserole dish. Cover with bread crumbs and bake for 10 minutes in 350 degree oven. Seafood Squash Dressing Teenie Bajon St. Louis King of France Church, Baton Rouge 6 c. squash, sliced, about 2 lbs. 2 c. water 1 large onion, chopped 1 bell pepper, chopped 1 c. celery, chopped 1 clove garlic, minced ½ c. butter, melted 1 egg, slightly beaten 1 c. Italian seasoned bread crumbs ⅓ c. Parmesan or Romano cheese, SEE RECIPES PAGE 7B

7 February 21, 2014 LENT 2014 The Catholic Commentator 7B 9 Lenten fund raisers throughout in the Diocese of Baton Rouge February 28 St. Francis Xavier Church 1120 Myrtle St., Baton Rouge 10 a.m.-3 p.m. $9/plate includes fried catfish, macaroni and cheese, potato salad, peas, bread, dessert Sponsored by Knights of St. Peter Claver Eric Beshears Andre Nevels March 7 Church 11 a.m.-5 p.m $8/plate includes fried catfish, mashed potatoes, green beans, bread, dessert Sponsored by Knights of Columbus Tickets available at church office Patrick Witty Immaculate Heart of Mary Church Parish Hall Hwy. 77, Maringouin 11 a.m.-2 p.m. $7/plate includes fried fish, potato salad, peas, bread, cake Benefits KPC Men s organization and church maintenance fund Akeisha Williams March 7, 14, 21, 28, April 4 St. Alphonsus Church Greenwell Springs Rd., Greenwell Springs 4:30-6 p.m. $7/ plate includes fried fish, French fries, coleslaw and bread Take out only Men s Club for St. Alphonsus School Virgil Guillory KC Hwy. 16, French Settlement 5- $6/plate includes fried fish and French fries Church office March 7, 14, 21, 28, April 4, 11 Most Blessed Sacrament Church MBS Bishop Ott Center 8033 Baringer Rd., Baton Rouge 5-6 p.m. order to go only SEE FUND RAISER PAGE 8B RECIPES FROM PAGE 6B grated 1 tsp. Beau Monde seasoning ½ tsp. salt ¼ tsp. black pepper ¼ tsp. thyme ⅛ tsp. cayenne pepper ⅛ tsp. Tabasco Sauce 1½ lbs. shrimp, sautéed until pink or 1 lb. crawfish tails or crabmeat Combine squash and water in saucepan and cook until just tender. Drain well. Sauté onion, bell pepper, celery and garlic in butter until tender. Add squash and egg to vegetable mixture. Stir in bread crumbs, cheese, Beau Monde seasoning, salt, pepper and thyme. Add cayenne pepper and Tabasco Sauce. Stir in shrimp, crawfish or crabmeat. Spoon mixture into a greased 9x13 baking dish. Bake at 350 degrees for 30 minutes or until heated through. Serves 8. * Only the shrimp has to be sautéed before adding it to the casserole dish, not the crawfish or crabmeat. Cheesy Scalloped Potatoes Teenie Bajon St. Louis King of France Church, Baton Rouge 5 large potatoes, peeled and thinly sliced 3 Tbsp. all-purpose flour 1½ tsp. salt ¼ tsp. pepper 1 ¼ c. reduced fat cheddar cheese, shredded and divided 3 oz. reduced fat Swiss cheese slices, finely chopped, divided 2 medium onions, finely chopped 1½ c. 2 percent milk 2 Tbsp. fresh parsley, minced Place a third of the potatoes in a shallow 3-qt. baking dish coated with nonstick cooking spray. In a small bowl, combine the flour, salt and pepper, sprinkle half over potatoes. Sprinkle with ¼ cup of each cheese and half of the onions. Repeat layers. Top with remaining potatoes. Pour milk over all. Cover and bake at 350 degrees for minutes or until potatoes are nearly tender. Sprinkle with remaining cheeses. Bake uncovered 10 minutes longer or until cheese is melted and potatoes are tender. Sprinkle with parsley. Serves 8. Fruity Shrimp Salad Christine Richardson St. Patrick Church, Baton Rouge 4 c. shrimp, cooked and chopped 1 20-oz. can pineapple tidbits, drained 1 15-oz. can mandarin orange slices, drained 1 can sliced water chestnuts, drained 1 12½-oz. pkg. sliced almonds or 2 6- oz. pkgs. 1 c. celery, chopped 1 c. red seedless grapes, halved 1½ c. Hellman s mayonnaise 1 Tbsp. soy sauce 1 can chow mein noodles Lettuce Drain pineapple, reserving 2 tablespoons of juice. Combine first 7 ingredients; mixing well. Combine pineapple juice, mayonnaise and soy sauce. Stir well. Add shrimp to mixture. Chill. Serve on lettuce and top with chow mein noodles. Serves 8. Spring Gazpacho Soup Christine Richardson St. Patrick Church, Baton Rouge 1 46 oz. can tomato juice 4 large tomatoes, peeled and chopped 1 large cucumber, peeled and chopped 1 medium size green pepper, chopped 3 small green onions, thinly sliced ½ c. carrot, shredded 2 stalks celery, finely chopped 2 cloves garlic, crushed 3 Tbsp. tarragon flavored white wine vinegar 1 tsp. salt 1 tsp. pepper 1 tsp. Worcestershire sauce 1 Tbsp. fresh parsley leaves Combine all ingredients in a large bowl; stirring well. Chill at least 6 hours before serving. Garnish with Parmesan cheese and celery leaves, if desired. Serve with toast points. Yields: 9 cups. Michael s Crawfish Sycamore Heads and Tails Seafood 2 lbs. crawfish tails, lightly chopped 4 stalks celery, diced fine 1 large onion, diced fine ¼ c. diced bell pepper, diced fine ¼ c. green onions, chopped 1 pt. heavy cream 1 8-oz. can cream of shrimp soup 3 Tbsps. flour, shaken in 1c. cold water 1 tsp. liquid crab boil 1 tsp. Tony s Seasoning 1 tsp. dill 1 tsp. black pepper 1 tsp. Old Bay Seasoning Sauté onions, celery and bell pepper in very lightly oiled skillet, butter or olive oil. Add crawfish and sauté for approx. 6-8 minutes. Stir in soup, add spice, liquid crab boil and floured water. Slowly add heavy cream, and then green onion. Simmer for 20 minutes. Serve over rice. *You can fry extra crawfish tails or shrimp, place on bed of rice, top with sycamore sauce. SEE RECIPES PAGE 8B The Baton Rouge Diocesan Directory is here! The directory has the most current listings and information on churches, clergy, schools, diocesan departments and personnel, religious, retreat centers, Diocese of Baton Rouge Directory To place your order, fill out the form below and mail to: The Catholic Commentator, P. O. Box 3316, Baton Rouge, LA with a check or money order for $9.50 for each directory ordered. 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8 8B The Catholic Commentator LENT 2014 February 21, 2014 FUND RAISERS FROM PAGE 7B dine in and to go $7/plate includes fried fish or shrimp, French fries, coleslaw and bread Benefits Social Responsibility Ministry Patrick Yarborugh For weekly specials visit mbsmensclub. org Seafood Dinners St. Jean Vianney Church S. Harrell s Ferry Rd., Baton Rouge 5:30 p.m. $7/plate seafood dinner: changes each week Chris Redden St. Louis King of France Church Fair Pavilion (behind church) 2121 N. Sherwood Forest, Baton Rouge 11 a.m.-1 p.m and 3:30- $8/plate includes fried catfish, French fries, coleslaw and bread Benefits KC #9016 service projects Delivery available for lunch Joe Mannino Fish Dinners St. Patrick Church Brogdon Ln., Baton Rouge 5:30 p.m. $6/plate includes fried or grilled fish, coleslaw, bread, fried or baked potatoes Sharon Upton Fried Fish/Shrimp Dinners St. Paul Church Parish Center 3920 Gus Young Ave. Baton Rouge 8 a.m-1 p.m. $8/plate includes fried catfish or shrimp, potato salad, peas, bread, dessert Benefits building fund Orders mays be phoned in Jeanette Bishop Fish Dinners Our Lady of Mount Carmel Church Catholic Hall Ferinand St., St. Franciswille $8.50/plate includes fried or grilled catfish, coleslaw, French fries or potato salad, garlic bread, dessert and cold drink Dan Heath March 7, 14, 21, 28, April 11 Knight of Columbus Our Lady of Mercy Church Activity Center 5- $7/plate March 7, 14, 28, April 4 Holy Family Church Knights of Columbus Hall 679 N. Jefferson Ave., Port Allen 5:30-7:30 p.m. $7/plate includes fried fish, potato salad, bread and dessert Benefits scholarships for Holy Family School students Adrian Genre March 7, 21, 28, April 4, 11 Seafood Dinners Main Hall 5-7:30p.m. $7/plate Mar. 7: Fried catfish, potato salad, dessert, bread Benefits KC Council Mar. 21: Seafood gumbo, coleslaw, dessert, bread Benefits RCIA team Mar. 28: Shrimp fettuccini, salad, dessert, bread Benefits youth ministry Apr. 4: Shrimp salad, crackers, dessert Benefits men s club Apr. 11: Crawfish etouffée, coleslaw, dessert, bread Benefits Catholic Daughters Church office March 7 & 28 Our Lady of Pompeii Church Pompeii Hall (behind church) Hwy. 442, Tickfaw 11 a.m.-1 p.m. and 4- $8/plate includes fried fish, corn, potato salad, bread, cake Sponsored by Knights of Columbus to be used for parishwide charitable works Guy Ribando March 7 and April 4 Knight of Columbus Hall 1701 Pecan St., Ponchatoula 5- $7/plate fish fry dinner Sponsored by KC Council #4874 for various charities Ronnie Perrin March 14 Fish Ball Dinners Parish Hall Hwy. 416, Lakeland 11 a.m. $7/plate fish ball dinners Sponsored by KC Council and Ladies Auxiliary March 21 Holy Family Church 368 N. Jefferson Ave., Port Allen 5:30-7:30 p.m. $7/plate includes fried fish, potato salad, bread and dessert Sponsored by KC s at school fair Benefits scholarships for Holy Family School students Adrian Genre April 11 Crawfish Bisque Dinner Holy Family Church Knights of Columbus Hall 679 N. Jefferson Ave., Port Allen 5:30-7:30 p.m. $10/plate includes crawfish bisque, corn maque choux, bread, dessert Benefits scholarships for Holy Family School students Adrian Genre Seafood Supper St. Joseph s Academy Dining Hall 3015 Broussard St., Baton Rouge 5-7:30 p.m. $8/plate includes seafood etouffée, salad, bread Proceeds benefit SJA athletic dept. Dorinda Beaumont or beaumontd@sjabr.org April 18 Church Parish Hall 11 a.m.-5 p.m $8/plate includes fried catfish, mashed potatoes, green beans, bread, dessert Benefits youth program Tickets available at church office Altar Society will have a sweet shop with Easter goodies for sale Catholic Art & Gifts Preparing our hearts for Lent Shop our large variety of Way of the Cross books, priced from.77 cents to $1.95 Large selection of Statues Rosaries Artwork Crucifixes Jewelry Lenten Books DVD s & Music Crucifix style # PT9348C 6184 Florida Blvd. Baton Rouge Hours: M-F 9am-5pm; Sat. 9:30am-4:30pm RECIPES FROM PAGE 7B Shrimp and Corn Soup Nettie Lee Caleagno Most Sacred Heart of Jesus, Gramercy 1½ lbs. shrimp, peeled and deveined ½ c. onion, chopped ½ c. celery, chopped 2 Tbsp. tomato ketchup 2 cans cream-style corn 1 can whole kernel corn 2 medium potatoes, cubes ¼ c. shortening Flour 3 qts. hot water Make a roux with shortening and flour. Add onions and celery into roux and cook until onions are wilted, stirring constantly. Add corn to roux along with ketchup, water and cook for 25 minutes. Add shrimp and potatoes and simmer for 45 minutes.