ST. MARIA GORETTI, LAFLIN PASTOR CHEF: Father Alex Roche PREPARING: Eggplant Parmigiana Thank you for visiting the Rectory, Set, Cook! II: Turning Up The Heat page of Fr. Alex Roche, pastor of St. Maria Goretti, Laflin, as well as diocesan vocations director and director of seminarians. As part of the latter role, Fr. Alex organizes vocations discernment dinners twice per month, so he’s no slouch in the kitchen. “The joke is that I’m the vegetarian priest looking up recipes for meatloaf on YouTube,” he said, noting that most young men discerning the priesthood are decidedly NOT vegetarians. Nonetheless, he chose a vegetarian dish – eggplant parmigiana – as his preferred route to Rectory, Set, Cook! II success. This is a somewhat healthier version of the commonly found traditional recipes given no breading is involved. Neither is Parmesan cheese. Fr. Alex's cheeses of choice here are fresh mozzarella and provolone. Tips from the master pastor chef in the making: Soak your eggplant in milk first. It prevents the eggplant itself from soaking up oil, adds texture, and brings out flavor in the final analysis. To dry your eggplant, you can use paper towels or simply salt it generously and leave it in a colander for an hour or so. Please consider supporting Fr. Roche – who, on a sidenote, says his dream job is to become a motorcycle cop – with a vote (or a few) over the next six weeks. St. Maria Goretti Parish will benefit from your voting dollars, and so will Catholic Social Services’ anti-hunger efforts: food kitchens, food pantries, and other hunger outreach efforts. As Catholics, we are ALL called by Christ to feed the hungry, and we can do great things by working together daily to help carry out these and other core Catholic missions. Please also consider purchasing a Rectory, Set, Cook! cookbook. Proceeds of the cookbook sale will do a little more to help fight the good fight against hunger in Northeastern and Northcentral Pennsylvania. Plus, your purchase will get you a good eggplant parmigiana recipe!

GATE OF HEAVEN, DALLAS; OUR LADY OF VICTORY, HARVEYS LAKE PASTOR CHEF: Fr. Andy Hvozdovic PREPARING: Freshly meals! Thank you for visiting the Rectory, Set, Cook! II: Turning Up The Heat page of Fr. Andrew Hvzodovic, who NEVER cooks – outside of the Freshly boxes that might be delivered a few times a month or the generous drop-offs from parishioners (or Mom) that he warms up in the oven or microwave. Fr. Andy is also a fan of local restaurants – too numerous to mention – and he offers a shout-out to all the talented chefs who feed Northeastern Pennsylvania on the regular. Fr. Andy discovered Freshly during the early days of the COVID-19 pandemic and has been a fan since. He says the meals are always healthy, always easy to prepare, and always delicious. His favorite Freshly meal has been turkey meatballs and pasta. Fr. Andy, ordained in 1987, has been a priest for 35 years and has served as both assistant pastor and pastor at the Church of the Epiphany, where he did his first assignment as a priest and later served for 16 more years before returning to the Back Mountain. He also has served as assistant pastor at St. John the Evangelist in Pittston and St. Joseph in Hazleton and as pastor at St. Luke in Jersey Shore. Fr. Andy is the coordinator for pilgrimages in the Diocese of Scranton. Please consider supporting him with a vote (or a few) over the next six weeks. Fr. Andy’s parishes will benefit from your voting dollars, and so will Catholic Social Services’ anti-hunger efforts: food kitchens, food pantries and other hunger outreach efforts. As Catholics, we are ALL called by Christ to feed the hungry, and we can do great things by working together daily to help carry out these and other core Catholic missions. Please also consider purchasing a Rectory, Set, Cook! cookbook. Proceeds of the cookbook sale will do a little more to help fight the good fight against hunger in Northeastern and Northcentral Pennsylvania.

CHRIST THE KING, ARCHBALD PASTOR CHEF: Father Brian J.T. Clarke with Father Amo Gyau, visiting priest from the Diocese of Sunyani, Africa PREPARING: Mom’s Macaroni and Cheese with Chicken and Broccoli Thank you for visiting the Rectory, Set, Cook! II: Turning Up The Heat page of Fr. Brian J.T. Clarke. That’s his official name, but you can call him Father Pumpernickel – in honor of the homemade pumpernickel croutons he burned in last year’s inaugural Rectory, Set, Cook! competition. Before he binned the entire tray, he claimed even if he put them outside for the birds, they would reject them. But if there's one quality Father Clarke possesses in spades it's resilience. You know what “they” say, right? If at first you don’t succeed, try, try again. This year, Fr. Clarke went with a tried-and-true family favorite: his mother’s macaroni and cheese. It’s actually a deathbed recipe, he reports, one he says he was sure to procure from his mother before she went on to eternal life. His mom makes the mac-and-cheese straight up, but for these purposes Fr. Clarke added grilled chicken and broccoli so the dish could serve as a complete meal. Father Clarke worked alongside Father Amo Gyau, visiting priest from the Diocese of Sunyani, Africa, to re-create Mom's classic, and Father Gyau has given the dish two thumbs-up. We hope you do, too! We also hope this video and these results make Fr. Clarke’s mom quite proud. Please consider supporting Fr. Clarke - who calls Bishop Joseph C. Bambera his "inspiration in chefdom" - with a vote (or a few) over the next six weeks. Christ The King Parish will benefit from your voting dollars, and so will Catholic Social Services’ anti-hunger efforts: food kitchens, food pantries and other hunger outreach efforts. As Catholics, we are ALL called by Christ to feed the hungry, and we can do great things by working together daily to help carry out these and other core Catholic missions. Please also consider purchasing a Rectory, Set, Cook! cookbook. Proceeds of the cookbook sale will do a little more to help us fight the good fight against hunger in Northeastern and Northcentral Pennsylvania. And you’ll get this treasured family mac-and-cheese recipe. You can't go wrong there!

HOLY TRINITY, CRESCO, PA PASTOR CHEF: Fr. Brian J.W. Clarke, working alongside Stephanie Thompson PREPARING: Homemade Soft Pretzels Thank you for visiting the Rectory, Set, Cook! II: Turning Up The Heat page of Fr. Brian J.W. Clarke, who learned how to make hand-rolled soft pretzels under the watchful eye of Trinity Treats overseer and parishioner Stephanie Thompson. A coffee shop and café inside a church? That’s Trinity Treats, which offers free hot coffee and freshly baked or prepared snacks after all Masses at least once per month. Soft pretzels – in addition to pot pies – have been a favorite Trinity Treat. Father Clarke himself is neither a chef nor a cook. When he says he can’t boil water, he means it, explaining that he once walked away from a pot, which boiled over … and, well, you can fill in the rest with your mind’s eye. Stephanie, on the other hand, owned her own bakery back in the day and loves to cook and bake, especially for family, friends and the people of Holy Trinity. “I come from a wonderful Italian family, and we always loved to cook,” she says. “My mother always let me help out in the kitchen, and I’ve passed that on to my children. I think it’s so important.” Stephanie promises these pretzels are quick and easy and anyone can do it. Perhaps the best part is how customizable they are. Stephanie and Father Clarke seasoned one batch with Montreal steak seasoning, another with kosher salt, and still another with dill pickle seasoning. They also made a batch with cinnamon sugar and melted butter. The moral of the story? Use what you wish. Experiment. Change things up! That even applies to the beer in this recipe. Stephanie used Miller Lite but suggested seasonal beers also would be great. Please consider supporting Fr. Clarke and Stephanie with a vote (or a few) over the next six weeks. Holy Trinity Parish will benefit from your voting dollars, and so will Catholic Social Services’ anti-hunger efforts: food kitchens, food pantries and other hunger outreach efforts. As Catholics, we are ALL called by Christ to feed the hungry, and we can do great things by working together daily to help us carry out these and other core Catholic missions. Please also consider purchasing a Rectory, Set, Cook! cookbook. Proceeds of the cookbook sale will do a little more to help us fight the good fight against hunger in Northeastern and Northcentral Pennsylvania.

MARY, MOTHER OF GOD, NORTH SCRANTON PASTOR CHEF: Father Cyril Edwards with parishioners Nina Condella and Ann Schmidt PREPARING: Chocolate Chip Cookies Thank you for visiting the Rectory, Set, Cook! II: Turning Up The Heat page of Father Cyril Edwards. Last year, Father Edwards made a name for himself by cooking breakfast for Rectory, Set, Cook! Well, that’s if you consider “cooking” pouring cereal and slicing up fruit. It’s all about health, right? This year, however, Fr. Edwards brought in the big guns in the quest to increase his fundraising totals in the fight vs. hunger. Meet Nina and Ann. Along with Father Edwards, they make up the chocolate chip cookie brigade. Despite a few minor obstacles, including a “relic” of a stove in Fr. Edwards’ rectory that required a fight, they did succeed in turning out some great cookies! It’s been said that chocolate chip cookies are difficult to mess up. But others vehemently disagree and say, yes, you can ruin a chocolate chip cookie. We think this crew did a fantastic job, but you can judge for yourself if you buy the cookbook and give this recipe a go. In the meantime, please consider supporting this baking trio with a vote (or a few) over the next six weeks. Mary Mother of God Parish will benefit from your voting dollars, and so will Catholic Social Services’ anti-hunger efforts: food kitchens, food pantries and other hunger outreach efforts. As Catholics, we are ALL called by Christ to feed the hungry, and we can do great things by working together daily to help carry out these and other core Catholic missions. Please also consider purchasing a Rectory, Set, Cook! cookbook. Proceeds of the cookbook sale will do a little more to help us fight the good fight against hunger in Northeastern and Northcentral Pennsylvania. P.S. If you don’t eat cookies, consider casting a vote to support Fr. Edwards’ snazzy apron. We think he wears it well!

ST. EULALIA, ELMHURST PASTOR CHEF: Father David Cramer PREPARING: St. Eulalia’s Famous Sunday Breakfast Thank you for visiting the Rectory, Set, Cook! II: Turning Up The Heat page of Fr. David Cramer, who recently became pastor of the church on Blue Shutters Road in Roaring Brook Township that serves the – dare we say? – best breakfast around. The renowned Sunday breakfast buffet, along with Hospitality Sundays, is only one small part of what makes St. Eulalia such a socially united community of faith. You can watch the parish Facebook page for the announcement of the next breakfast and taste for yourself, but suffice to say the all-you-can-eat affair might be the best deal in town. Nobody makes pancakes, eggs, et al. like they do in and around Elmhurst. Fr. Cramer visited the most recent parish breakfast to survey the scene and even tried his hand at the griddles himself. Watch the video for a closer look and see how he did. Please consider supporting Fr. Cramer with a vote (or a few) over the next six weeks. St. Eulalia Parish will benefit from your voting dollars, and so will Catholic Social Services’ anti-hunger efforts: food kitchens, food pantries and other hunger outreach efforts. As Catholics, we are ALL called by Christ to feed the hungry, and we can do great things by working together daily to help carry out these and other core Catholic missions. Please also consider purchasing a Rectory, Set, Cook! cookbook. Proceeds of the cookbook sale will do a little more to help us fight the good fight against hunger in Northeastern and Northcentral Pennsylvania. And you might find inside it your next favorite breakfast recipe!

ST. JOHN THE EVANGELIST, PITTSTON PASTOR CHEF: Father Joseph Elston, with Jane Roche and Midge Butsavage, back together in the Rectory, Set, Cook! kitchen for the second year in a row. PREPARING: Peach Galette, a French delight Thank you for visiting the Rectory, Set, Cook! II: Turning Up The Heat page of Father Joseph Elston, pastor of St. John The Evangelist Parish as well as St. Joseph Marello Parish, both in Pittston. Father Elston, who made himself almost-famous last year with his favorite bread pudding, has put in twice the effort this year and produced not one but two videos to support both of his parishes individually while fighting hunger. (For purposes of this friendly competition, we’ll total his two campaigns to see where he lands in the final count.) To support St. Joseph Marello Parish, Father Elston went lobstering in the Susquehanna and made an air-fried cook-and-catch dinner. But what's dinner without dessert? In support of St. John The Evangelist, he made the perfect closer to be served after the lobster. Behold, a pretty peach galette, which means peach hand pie. This French treat, Father Elston - sporting a fashionable beret - says, does not negatively affect one's A1C and is easy to make. Even if it gets a little leaky, he promises, it will still be delicious. Please consider supporting Father Elston with a vote (or a few) over the next six weeks. St. John The Evangelist Parish will benefit from your voting dollars, and so will Catholic Social Services’ anti-hunger efforts: food kitchens, food pantries and other hunger outreach efforts. As Catholics, we are ALL called by Christ to feed the hungry, and we can do great things by working together daily to help carry out these and other core Catholic missions. Please also consider purchasing a Rectory, Set, Cook! cookbook. Proceeds of the cookbook sale will do a little more to help us fight the good fight against hunger in Northeastern and Northcentral Pennsylvania. And we promise you the recipe for this pretty peach galette, Jane and Midge approved.

SAINT JOSEPH MARELLO, PITTSTON PASTOR CHEF: Father Joseph Elston PREPARING: Air-Fried Lobster Thank you for visiting the Rectory, Set, Cook! II: Turning Up The Heat page of Father Joseph Elston, pastor of St. Joseph Marello Parish as well as St. John The Evangelist Parish, both in Pittston. Father Elston, who made himself almost-famous last year with his favorite bread pudding, has put in twice the effort this year and produced not one but two videos to support both of his parishes individually while fighting hunger. (For purposes of this friendly competition, we’ll total his two campaigns to see where he lands in the final count.) Clearly a fisherman, Father Elston pulled out all the stops for this particular video, making a special trek down to the Susquehanna River with his youth ministry director Tommy for his own “catch and cook.” What’s that? You didn’t think there were lobster in the Susquehanna? Well you might want to think again, friend. Please consider supporting Father Elston with a vote (or a few) over the next six weeks. St. Joseph Marello Parish will benefit from your voting dollars, and so will Catholic Social Services’ anti-hunger efforts: food kitchens, food pantries and other hunger outreach efforts. As Catholics, we are ALL called by Christ to feed the hungry, and we can do great things by working together daily to help carry out these and other core Catholic missions. Please also consider purchasing a Rectory, Set, Cook! cookbook. Proceeds of the cookbook sale will do a little more to help us fight the good fight against hunger in Northeastern and Northcentral Pennsylvania. And you’ll learn how to air-fry a lobster!

ST. JOHN THE BAPTIST, LARKSVILLE, AND ALL SAINTS, PLYMOUTH PASTOR CHEF: Father Gerald Gurka PREPARING: Father Jerry’s Fermentiously Delicious Grasshopper Pie Thank you for visiting the Rectory, Set, Cook! II: Turning Up The Heat page of Father Gerald Gurka, who is – fun fact! – a trained chef. Father Jerry, who also has a master’s degree in creative writing and is working on a book, is as creative in the kitchen as he is at his keyboard. He attended Luzerne County Community College for two semesters, taking an introductory course for all types of food and a class in soups and sauces. Our writer pastor chef discovered this “bodacious” – his favorite word – grasshopper pie at a restaurant in Lancaster County that has since closed, and he loved it so much he went home and searched online for recipes he could tweak until he found one that best recalled that delicious day in Lancaster County. He dubs his version of the pie Father Jerry’s Fermentiously Delicious Grasshopper Pie and says it tastes pretty much like the beloved McDonald’s Shamrock Shake. Father Jerry prefers the high-octane version, which uses Jacquin’s Crème de Menthe and Jacquin’s Crème de Cacao. (You can use the non-alcoholic versions if you’re more of a low-octane dessert eater.) Crème De Cacao is one ingredient he chose to add himself. Many recipes, he says, do not call for it, but he highly recommends it. Father Jerry makes this pie as a Christmas treat but says it’s appropriate for any and all holidays and special or everyday occasions. In fact he discovered it on a summer trip. But does Dobby like it? Father Gurka’s constant companion is his tabby cat Dobby, who really only loves Muenster and cheddar cheeses, cheddar cheese popcorn (husks removed) and – imagine this! – coffee. The one menu item he does like, however, is Father Jerry's Tantalizingly Tasty Toasted Cheese. (Because cheese ...) “Otherwise,” Father Gurka says, Dobby will eat “nothing from my culinary recipes, preferring canned food stew and paté of chicken and fish.” Dobby does, however, sniff the air every time Father Gurka cooks or bakes. Please consider supporting Father Gurka with a vote (or a few) over the next six weeks. His parishes will benefit from your voting dollars, and so will Catholic Social Services’ anti-hunger efforts: food kitchens, food pantries and other hunger outreach efforts. (Dobby might get a few extra pieces of cheese, too!) Please also consider purchasing a Rectory, Set, Cook! cookbook. Proceeds of the cookbook sale will do a little more to help us fight the good fight against hunger in Northeastern and Northcentral Pennsylvania. As a thank you for visiting this page, here are a few freebie cooking tips, courtesy of Father Gurka: When whisking, always whisk SIDEWAYS, then go in the opposite direction, then go straight down, then go in the opposite direction sideways again. Your results will be better for it. Placing tinfoil over something going into the freezer to set will prevent extra frostbite. The trick to slicing pie effortlessly is to cut two pieces at once. Try it! Don’t “roll out every single thing” when rolling dough for your homemade crust. Perfect is not the goal. Leave ripples of flour, for example, and taste exponentially more flavorful results. Don’t have time to make your own pie crust? Choose Keebler’s graham cracker crust. That’s the exact crust Father Jerry says they taught in culinary school! (He used an Oreo crust, however, in this recipe and recommends that as well.)

ST. THERESE, SHAVERTOWN, AND ST. FRANCES CABRINI, CARVERTON PASTOR CHEF: Fr. Jim Paisley PREPARING: A tailgate spread like no other Meet Father Jim Paisley, a.k.a. Father Swiss Miss. If you tuned into Rectory, Set, Cook! last year, you’ll recall that finishing in first place – after singlehandedly raising more than $30,000 to fight hunger – was a popular crooner pastor who also proved exceptionally talented at making hot cocoa – from a packet. His dear friend and fellow Rectory, Set, Cook! competitor Father Joseph Elston bestowed the name Father Swiss Miss, and it just stuck. Fortunately for us, after a whirlwind world tour promoting Swiss Miss products on six continents – kidding, kidding – Father Paisley was able to get back into the kitchen for Rectory, Set, Cook! II: Turning Up The Heat. He brought his famous “I Love Lucy” mug back with him, too, and some fresh hot chocolate to fill it. This time he added a little chili powder to his cup and called it good. Chili powder? In hot chocolate? Those are valid questions you might ask, along with several others, while watching Father Paisley: The Rectory, Set, Cook! sequel. But let’s start with a more basic question: Why is Father Paisley wearing a plastic bowl on his head? Well, surely you see Padres written across its front, yes? This time, our fearless but hapless non-chef has seemingly entered the transfer portal. Because he has not yet been selected, however, he had to make his own helmet for this video. Our own Holy Cross High School was kind enough to lend him a real helmet, but we had a little trouble getting the face guard off so Father Paisley could taste his work – as any self-respecting chef would do. So instead he used the Crusaders helmet as a cookie-crushing apparatus. (You can watch the video to see how.) Fortunately, he had no trouble fitting into the spiffy Holy Redeemer Royals jersey featured in this video, but, as of this writing, we’re still waiting to hear whether the Royals might need a backup quarterback who can run quickly across a kitchen carrying a pumpkin into the end zone – but not without knocking down an entire array of dishes from the table in that end zone. OK, we’ve said enough for now. Please press the PLAY key to see what other crazy concoctions Father Paisley has come up with to complement his hot chili chocolate. And, most important, don’t forget to vote! If Father Paisley wins again, we’re going to have to write our very own version of We Are The Champions – just for him. Thank you for supporting Father Paisley and Rectory, Set, Cook! II – and for your generosity in taking care of our neighbors who are hungry. If you’d also like to buy a cookbook to support the cause, you can do that on the main page. When you receive it in the mail you’ll have not one but probably SIX Father Paisley recipes to flip through. So the ROI this year is terrific.

ST. ELIZABETH ANN SETON, SWOYERSVILLE PASTOR CHEF: Fr. Joseph Pisaneschi, cooking with his sister, Donna, and his parishioner and friend, Jon Meyer of WNEP TV, with a special guest appearance by Father Joe’s father, John. PREPARING: Homemade ravioli LIVE FROM RAVIOLI UNIVERSITY IN EXETER, PENNSYLVANIA: Ravioli for Christmas. Ravioli for Easter. Ravioli even on the Fourth of July. Ravioli year round and always hand-rolled and homemade. Those are the rules the Pisaneschi family lives by and, especially in the Exeter home of Father Joe’s sister, Donna Coccodrilli Sheska, ravioli are made by the hundreds several times per year. They are then eaten up to 20 at a time on just about every special occasion by every special guest. A few words about Donna: She is a veritable force of nature who studied at The Culinary Institute of America in New York City but says she learned her best cooking stuff from her grandmother. One of Grandma’s most beloved dishes was ravioli, and Donna is the family member who has carried on the ravioli legacy. She laughed while recalling that in the Pisaneschi household the boys were kings and never had anything to do with cooking. Then, one fine day, along came Rectory, Set, Cook! – which is all about priests who cook (or attempt to anyway). So Father Joe, who says he can’t even crack an egg, was about to learn. We invited his parishioner and friend Jon Meyer (whom other parishioners also recently and famously taught to make pigs in the blanket) along for this next cooking lesson and adventure. The two met the Rectory, Set, Cook! crew at Donna’s home for RAVIOLI 101, and nobody doubted Grandma was spiritually present – and proud. Along with the ravioli, Donna prepared a glorious array of meal complements – not that the ravioli needed any. But who could turn away from a beautiful Italian pork roast wrapped in bacon, studded with fresh rosemary, and surrounded by roasted potatoes? Or from its culinary friends laid out on the same table – glistening roasted peppers, snappy olives and shiny chestnuts plus a fresh block of real Parmesan cheese and a huge Italian-style salad? Did we mention the teeming jar of homemade biscotti Donna always keeps filled as a treat for the appreciative patriarch John Pisaneschi? Suffice to say the crew was treated to the grandest show of hospitality befitting any Italian chef worth her salt. In Donna’s home, olive oil – she especially likes the pre-spouted bottle from Trader Joe’s – garlic and flour are present in abundance. Fresh garlic bulbs hang from a net in the kitchen two dozen or more at a time. Flour is stored in a glass jar three times the size of the average canister. Donna is a chef who is all business and means business, and she grows most of her own herbs. (Tip: Homegrown Swiss chard makes for exquisite summer ravioli.) But she’s also all heart and was an excellent and patient teacher, even when Father Joe and sidekick scholar Jon went a little astray while rolling their work. Donna is also – not surprising – a garlic-lover but is kind enough to use a special little bag that quarantines the garlic and onions and allows the rich flavors merely to seep into her ravioli filling so that the – imagine this – garlic- and onion-averse Father Joe does not have to see or handle any pieces of the offending alliums. (John Pisaneschi on Father Joe Pisaneschi as a boy: “He was such a fussy eater - like you’d never seen!) As Father Joe watched and learned, he said (with a hint of discernible despair), “I never knew there was onion in ravioli.” What you don’t know won’t hurt you, Father Joe, but the good news is what you now know still hasn’t and won’t hurt you. Father Joe was a sport – and quite enjoyed his ravioli with onion. Special note: St. Elizabeth Ann Seton Parish has a strong Eastern European tradition, so our pitiable padre is anti-onion in a parish beloved for its pierogi, potato pancakes and haluski. He makes it work. But he also has his limits. “If I eat a raw onion,” Father Joe says, “You’ll have to take me to the ER.” Jon Meyer, on the other hand, well, he LOVES garlic, though he somewhat agrees with Father Joe on the onions, at least the raw version. He prefers the sweetness of cooked onions, though he’d also prefer he were a better onion mincer because his children “do not like big pieces of onion in their food.” He was quite impressed with Donna’s onion-mincing ability using nothing more than a knife. Special thanks to WNEP TV for sharing their talent in Jon Meyer with us! We hope you’ll consider supporting the St. Elizabeth Ann Seton Parish team with a vote (or a few) over the next six weeks. The parish will benefit from your voting dollars, and so will Catholic Social Services’ anti-hunger efforts: food kitchens, food pantries and other hunger outreach efforts. So this is a win-win. If you cast a vote, you might be a winner, too! Donna has agreed to raffle off a few dozen homemade ravioli among all who cast a vote. You can trust us when we say once you try Donna’s/Grandma’s ravioli, you’ll NEVER want to go back to store-bought!

SACRED HEARTS OF JESUS AND MARY, JERMYN PASTOR CHEF: Fr. John Ruth PREPARING: A magical feast Welcome to my Rectory, Set, Cook! II: Turning Up The Heat page! I hope you’ll consider supporting our parish by casting a vote – or a few. This was the first time I “baked” magic into cooking. My dog Sonny and I were happy to be part of this experience for our parishes. Although I enjoy magical surprises more than actual cooking, one of my favorite meals I make is pasta with fresh garlic sautéed in olive oil and topped with Pecorino Romano cheese. (I got to like all things Italian during my seminary days in Rome). Of course, high on the menu is a durable chew treat for Sonny. I have to time this very carefully so as to allow me to eat my dinner while Sonny chomps on his “dessert.” I try to get dog treats that last at least five minutes. I fell in love with magic as a hobby at the age of 8, trying to fool and amuse my three brothers and sister. Always interested in science and puzzles, I have enjoyed clever and unexpected solutions to things. So much of magic is found in the story and presentation. It’s similar to cooking in that the table setting, presentation of a dish, and camaraderie all go into the dining experience. Trying to figure out that one ingredient as well as seeing it all come together is akin to the wonder and awe of a magic trick. I use a magical thing or two now and then to teach the Gospel message at Mass, especially for the kids. Of course we are all young at heart and enjoy being challenged or fooled. An ever-blooming rose bush or a never-ending jug of water can be like visual parables in getting people’s attention and providing something to ponder. One can just imagine how people felt when they first saw the multiplying of bread for the 5000! Maybe my appearing croissants can whet our appetites for the main course to come!

ST. JOHN NEUMANN AND ST. PAUL OF THE CROSS, SOUTH SCRANTON PASTOR CHEF: Father Jonathan Kuhar, aided by his sister, Christa Sapone PREPARING: Homemade Peanut Brittle Thank you for visiting the Rectory, Set, Cook! II: Turning Up The Heat page of Father Jonathan Kuhar, a now two-time Rectory, Set, Cook! participant. This year, he is once again working alongside his sister, Christa, Lackawanna College’s baking and pastry coordinator. You might remember the two from last year as the talented teammates who nonetheless put salt instead of sugar into their pastry as the result of a too-many-white-ingredients mix-up. Who was at fault there? Some sibling blame was traded, as you’ll see in this year’s video, but we promise you the kinks have been worked out this year. Christa points out that only a few ingredients are used to make this homemade peanut brittle and “there is no way anything gets messed up” now. Please consider supporting Father Jonathan – as well as his star sister – with a vote (or a few) over the next six weeks. The South Scranton parishes will benefit from your voting dollars, and so will Catholic Social Services’ anti-hunger efforts: food kitchens, food pantries and other hunger outreach efforts. As Catholics, we are ALL called by Christ to feed the hungry, and we can do great things by working together daily to help carry out these and other core Catholic missions. Please also consider purchasing a Rectory, Set, Cook! cookbook. Proceeds of the cookbook sale will do a little more to help us fight the good fight against hunger in Northeastern and Northcentral Pennsylvania. And you can be well on your way to making your own peanut brittle!

ST. BRIGID, FRIENDSVILLE PASTOR CHEF: Father Kevin Miller PREPARING: Kielbasa and haluski Welcome to the Rectory, Set, Cook! II: Turning Up The Heat! page of Father Kevin Miller, pastor of St. Brigid, Friendsville, who loves to cook as much as he loves to eat. Father Kevin, dean in the Sayre Deanery and vice chair of the Presbyteral Council, had a nontraditional route to the priesthood. The Wilkes-Barre native, son of Maureen Miller and the late Ronald Miller, became a priest at age 55, after a 32-year military career that included commissions as an Army Reserve Second Lieutenant and field artillery officer. He has a degree in chemistry and physics from the University of Scranton, which he can on occasion put to use when trying out new recipes. Father Kevin, a diehard Notre Dame Fighting Irish fan who says “Nobody puts Our Lady in a corner,” also is “a sponge guy.” He calls the sponge vs. the dish rag “the great debate out in Friendsville,” and notes that he falls firmly into the camp of the former. Fr. Kevin loves his assignment and, while he will go wherever the Lord leads him, right now he is thrilled to be exactly where he is, among the good, hardworking people of Susquehanna County. If you would like to taste the recipe Fr. Kevin has prepared, please consider purchasing a Rectory, Set, Cook! 2023 cookbook. Proceeds of the cookbook sale also will help us fight the good fight against hunger in Northeastern and Northcentral Pennsylvania.

NATIVITY OF OUR LORD, DURYEA, PA PASTOR CHEF: Father Michael Bryant with sous chefs Ashley Waters (parish Jill of all trades) and Dave Tighe, parish director of finance and director of music. PREPARING: Fried Rice with Shrimp + Sweet and Sour Carrots Fried Rice Ingredients: Bacon, garlic, fresh ginger, scallions, chopped shrimp, cooked white rice, salt and pepper, soy sauce plus the Fr. Bryant additions of peas and egg. Sweet and Sour Carrots Ingredients: vegetable oil, fresh ginger, garlic, celery, carrots, salt and pepper, chicken stock, cornstarch and cold water, vinegar, brown sugar, soy sauce, pineapple pieces “While I was growing up,” Father Michael Bryant says, “My mother was the main cook, and she was very good. There were some things she made that as a child I disliked; however, now they are my favorites, especially her homemade soups! “My brother and I were usually the table-setters and clean-up-crew for meals. Occasionally, we might assist Mom in making the desserts, another one of her specialties, by stirring the frosting, mixing the ingredients, and, of course, tasting the first cookies that came out the oven. It’s interesting that for all the baking I witnessed at home, I never have baked a cake or pie or cookies. “My first venture into cooking was when I was in ministry at Fatima Center in Elmhurst (and later Dalton). The team would celebrate birthdays together, and at one point my co-worker in youth retreats, Maryann Psomas, known to everyone as Psomi, made a Chinese meal. I assisted her in chopping and stirring, and I was hooked. I thought, ‘I can do this.’ So, when my turn came to cook, I made something in the wok, and wok-cooking became my joy. “As time went on and I became a part of the Campus Ministry team at Misericordia, my cooking skills and desires expanded. We offered monthly Soup and Stories at my house with homemade soups for the students. The success of this led us to offer a monthly meal at my house for staff and faculty. It was great fun! Of course, when you are doing programs for teens and young adults, there always has to be food – so we had Christmas breakfasts for the Campus Ministry Board of Student Leaders and lots of pizza and pasta. “This is how my cooking adventures began. First it was tied into ministry, and later it was something I liked to do with friends and family. Making wok food for Mom and Dad was always fun. “Several years ago, some of my closest friends decided to have a progressive meal for New Year’s. Each person offered a different course at their home from appetizers to dessert, and then we toasted the New Year – many wonderful memories. My favorite way to cook involves others in the process, so that is why I like wok cooking. You can chop, stir, and continue socializing all through the preparation time. That is why I chose these two dishes to cook with a couple of people on the staff joining in the fun.” Those staffers are finance and music director Dave Tighe and Ashley Waters, who Fr. Bryant says “does a little bit of everything” for the parish. The three made quick work of mincing, chopping and dicing together and made a two-course meal look easy, laughing all the way. Joked Tighe: “A Polish and Irish priest, a Lithuanian business manager and a Portuguese assistant walked into a former Bernardine convent to cook a Chinese meal using a 40-year-old cookbook that’s older than the house … ” The results were against-the-odds impressive. If you’d like to attempt this feat at home, keep in mind a few tips from head chef Fr. Bryant: 1. Use more bacon than the recipe calls for – at least twice as much. “One time we put all of our bacon into the wok, and it was the best fried rice we ever had.” Remember, “It’s small pieces, so it’s not as fattening,” he said with a wink. 2. You can chop up your garlic and fresh ginger – ALWAYS use fresh ginger! –and sauté both in the oil you’ll cook with, then remove them, leaving just the flavor behind in the oil. Or you can chop the garlic and ginger and leave them in the oil, and your finished product will be the richer for it. 3. Frozen peas add color, pop and extra taste to this very old recipe. They are a chef’s choice mix-in, along with two eggs, beaten and poured into a well created in the rice. 4. A few words about that rice: USE COLD RICE, Fr. Bryant says, because hot rice will all clump together. (He learned the hard way!)

IMMACULATE CONCEPTION, FREELAND; GOOD SHEPHERD, DRUMS; ST. PATRICK, WHITE HAVEN, PA PASTOR CHEF: Fr. Mike Kloton PREPARING: Irish soda bread I am Fr. Mike Kloton. I am 65 years old and have been a priest for 35 years. I learned how to cook while I was back at home. I am the pastor of the churches of Immaculate Conception, Freeland, and Good Shepherd, Drums, and am the administrator of St. Patrick Parish in White Haven. I am a licensed pilot, and I DJ for parish events. I enjoy fishing, listening to the oldies, and peaceful, quiet times with friends. I also enjoy making Irish soda bread and have shared my favorite recipe for the cookbook you can purchase on this page. (It’s all Irish all the time, right down to the Kerrygold butter!) Thank you for visiting my Rectory, Set, Cook! page. I hope you’ll consider supporting me with a vote (or a few) over the next six weeks. Our parishes will benefit from your voting dollars, and so will Catholic Social Services’ anti-hunger efforts: food kitchens, food pantries and other hunger outreach efforts. I believe in fighting hunger and hope you do, too. As Catholics, we are ALL called by Christ to feed the poor. I thank God for the good people of my parish, community and country who work together daily to help us carry out these and other core Catholic missions.

ST. LUKE, STROUDSBURG, PA PASTOR CHEF: Fr. Michael Quinnan PREPARING: Chicken Cordon Bleu, Emeril-Style Thank you for visiting the Rectory, Set, Cook! II: Turning Up The Heat page of Fr. Michael Quinnan, a self-professed cook who never makes the same thing twice “because it will never be the same.” For Rectory, Set, Cook! 2023, Fr. Quinnan took an Emeril Lagasse recipe for chicken cordon bleu, tweaked it to his liking, and magic resulted. He shared his delicious results on a recent afternoon with the crew from Robert A. Ritterbeck Inc., which is now painting the inside of St. Luke’s using finely honed techniques befitting the glorious architecture of the historical church. About the recipe tweaks? Fr. Quinnan has nothing against Emeril’s Essence, a seasoning called for in the original recipe, but he subbed in McCormick Grill Mates Louisiana Cajun seasoning simply because he did not have Emeril’s Essence. He also prefers ham over prosciutto so he swapped the latter out for black forest ham. A little less salty? Perhaps. But equally delicious. Fr. Quinnan also tries to keep things somewhat healthy, so he won’t fry his chicken in butter and oil. Instead he bakes it at 425 for 15 minutes, removes its, applies butter on top, removes it and turns it, bakes it for 10 more minutes, removes it, adds a little more butter, then bakes for a final five minutes. You’d never know the difference. Healthier but every bit as tasty. Please consider supporting Fr. Quinnan with a vote (or a few) over the next six weeks. St. Luke Parish will benefit from your voting dollars, and so will Catholic Social Services’ anti-hunger efforts: food kitchens, food pantries and other hunger outreach efforts. Please also consider purchasing a Rectory, Set, Cook! cookbook. Proceeds of the cookbook sale will go the extra mile to help us fight the good fight against hunger in Northeastern and Northcentral Pennsylvania.

ST. MATTHEW, EAST STROUDSBURG PASTOR CHEF: Fr. Ryan Glenn PREPARING: Ropa Vieja (“Old Clothes”) with Pork Thank you for visiting the Rectory, Set, Cook! II: Turning Up The Heat page of Fr. Ryan Glenn, who learned almost everything he knows about Cuban cooking from his mother, Maria. Every Christmas Eve growing up, Fr. Glenn and his family enjoyed Ropa Vieja, but their family recipe called for pork rather than beef, so pork tenderloin was the protein of choice for this video segment. The best part? The Crock-Pot did a good share of the work – eight hours of it anyway. Fr. Glenn did have to soak the black beans overnight, however, as well as finely dice his onions and peppers and cook his own rice, which isn’t as easy as it seems. The result was pure deliciousness. A few tips? Add olive oil to rice instead of butter, Father Glenn says, if you want a creamier texture. And add a little white wine to your Crock-Pot with the pork for extra flavor. Fr. Glenn says he cooks dinner at least once per week, with his favorite recipes including sausage and peppers and various chicken dishes. Chili also shows up quite frequently and is a rectory favorite. It’s Ropa Vieja, however, that just says family and family memories. Please consider supporting Fr. Glenn with a vote (or a few) over the next six weeks. St. Matthew Parish will benefit from your voting dollars, and so will Catholic Social Services’ anti-hunger efforts: food kitchens, food pantries and other hunger outreach efforts. As Catholics, we are ALL called by Christ to feed the hungry, and we can do great things by working together daily to help carry out these and other core Catholic missions. Please also consider purchasing a Rectory, Set, Cook! cookbook. Proceeds of the cookbook sale will do a little extra to help us fight the good fight against hunger in Northeastern and Northcentral Pennsylvania.

FR. JOSE, FR. SHINU, FR. TOOMEY - FULL-LENGTH VIDEO: FR. JOSE, FR. SHINU, FR. TOOMEY - BITE-SIZE, SHORTER VIDEO: ST. PETER & PAUL, TOWANDA; OUR LADY OF PERPETUAL HELP, WYALUSING; EPIPHANY, SAYRE PASTOR CHEFS: Fr. Jose Kuriappilly, Fr. Dan Toomey and Fr. Shinu Vazhakkoottathil PREPARING: Indian cuisine: spicy and hot fish curry, Cochin style; beef roast, Kerala style; tapioca, boiled, and steam cake. Welcome to our Rectory, Set, Cook! II: Turning Up The Heat! page! We are Father Jose, Fr. Toomey and Fr. Shinu, and we are proud to serve two parishes here in the Endless Mountains of Northeastern Pennsylvania, where something delicious is always cooking. Our lead chef is Father Jose, of the city of Cochin in the state of Kerala in India. Fr. Kuriappilly has been cooking since he was a young boy of about 10. His mother was sick, and because he was the eldest son, he had to take care of his family, so he became the family chef. He got his first cooking lesson from Mom and says he is ALWAYS happy to cook for family and friends. A LITTLE MORE ABOUT THIS TRIPLE THREAT OF PASTOR CHEFS: FATHER JOSE KURIAPPILLY A visit to the kitchen of SS. Peter & Paul in Towanda is sure to be a delicious journey for all five senses. On the day this Rectory, Set, Cook! segment was videotaped, a colorful table tantalized with its rich bounty: fish (heads and all), beef, coconut oil, tomato, ginger, onion, garlic, green chiles, red chili powder, curry leaves, coconut, mustard seed, tapioca, turmeric, you name it … Oh, and there was a banana unlike any banana most of us have probably ever seen. Most ingredients were purchased in New York City, where Fr. Jose travels to get the freshest, most authentic items he needs for his exquisite cuisine. The colors and flavors were one thing, but the scent was next level. When everything came together, the mesmerizing aromas filled the air for probably a half-mile radius, which easily explains the appearance of several staff and students from the parish school next door, who showed up happily to become volunteer taste-testers. Two thumbs up were awarded by 99.999 percent of the tasters, with the only reservations coming from the very small minority who have low tolerance for spice in food. Father Kuriappilly’s favorite meals are duck roast and shrimp roast. The cuisine prepared here is from Cochin, in southwestern India, and it was heavenly. We encourage you to give it a go, though we expect Father's specialties are mostly inimitable. Nothing wrong with settling for second best. FATHER SHINU VAZHAKKOOTTAHIL Fr. Shinu, assistant pastor at Epiphany Parish, is an apprentice chef of sorts, learning to cook his native cuisine under the watchful eye of Fr. Kuriappilly. His skills so far have Fr. Toomey’s enthusiastic endorsement. FATHER DAN TOOMEY Fr. Toomey says he is blessed be working in the kitchen with these fine Indian priests. “Fr. Jose was my assistant last year, and I was able to experience his cooking,” he says. “As I told Fr. Jose, ‘Not all Indian priests know how to cook’ … but he does.” “I am also blessed to have as my assistant now Fr. Shinu, who is learning how to cook from Fr. Jose and does a really great job,” Fr. Toomey says. “The aroma of the Indian food being prepared continues to bless my rectory. I am blessed to be invited to be a part of Fr. Jose’s presentation of his culinary skills. I have not really learned how to cook Indian food, but I am continuing to learn a great deal about it and what I enjoy the most.” If you would like to taste the recipes Fr. Kuriappilly, Fr. Vazhakkoottathil and Fr. Toomey have prepared, please consider purchasing a Rectory, Set, Cook! 2023 cookbook. Proceeds of the cookbook sale also will help us fight the good fight against hunger in Northeastern and Northcentral Pennsylvania.

MOST HOLY TRINITY, SUSQUEHANNA PASTOR CHEFS: Father Kevin Miller and Father Andrew Amankwaa PREPARING: Native Ghanaian Dishes Welcome to our Rectory, Set, Cook! II: Turning Up The Heat! page! We are Father Kevin and Father Andrew, and we minister to two parishes and five total churches and oversee 11 cemeteries. We love to cook – we cook for ourselves all the time! – and we love to eat! We’ve made this video to support Most Holy Trinity Parish as well as Catholic Social Services and are working on another to support St. Brigid and CSS. We hope our parishioners and friends will like our efforts and support our parishes and feed the hungry by voting. A LITTLE MORE ABOUT THIS DYNAMIC DUO OF PASTOR CHEFS: FATHER KEVIN MILLER Father Kevin Miller, dean in the Sayre Deanery and vice chair of the Presbyteral Council, had a nontraditional route to the priesthood. The Wilkes-Barre native, son of Maureen Miller and the late Ronald Miller, became a priest at age 55, after a 32-year military career that included commissions as an Army Reserve Second Lieutenant and field artillery officer. He has a degree in chemistry and physics from the University of Scranton, which he can on occasion put to use when trying out new recipes. Father Kevin is a diehard Notre Dame Fighting Irish fan who says “Nobody puts Our Lady in a corner.” He loves his assignment and, while he will go wherever the Lord leads him, right now he is thrilled to be exactly where he is, among the good, hardworking people of Susquehanna County. Cooking alongside Fr. Andrew, he developed a taste for yams. “Yam itself is kind of bland, but when you mix it in … Whoa ho ho!” Fr. Kevin says. The yams used in the Rectory, Set, Cook! segment featured here came from Endicott, N.Y., and are not quite like any yams you might have seen. Check out the slideshow for further evidence. FATHER ANDREW AMANKWAA Fr. Andrew is always cooking up something delicious from his native Sunyani, Africa, where he spent 19 years as chancellor of Sunyani. He has been a priest for 25 years. Fr. Andrew learned everything he knows about cooking – which is a lot! – from his mother, and he has cooked and served many a meal for his family and friends over the years. If you would like to taste the ethnic recipes, Fr. Kevin and Fr. Andrew have prepared, please consider purchasing a Rectory, Set, Cook! 2023 cookbook. Proceeds of the cookbook sale also will help us fight the good fight against hunger in Northeastern and Northcentral Pennsylvania.

ST. ROSE OF LIMA AND OUR LADY OF MOUNT CARMEL, CARBONDALE PASTOR CHEFS: Father Seth Wasnock and Father Joseph Mosley PREPARING: Chrusicki – Angel Wings Thank you for visiting the Rectory, Set, Cook! II: Turning Up The Heat page of Fr. Seth Wasnock and Fr. Joseph Mosley. Having been pastors of different parishes last year, each is a returning Rectory, Set, Cook! participant. Together as a Carbondale team now, they are hoping for strength in numbers. You might remember Father Mosley finishing in the top three last year after making pierogi with his mother, Diane. Well, he won a Master Pastor Chef hat for that feat, and that accomplishment figures highly into this video. (Watch to see!) Will this year’s chosen recipe for delicate Polish cookies, dusted with ample confectioners’ sugar, propel him into the finals again, along with his new teammate? Will Father Seth – #coolpriest, #influencer, #trendsetter, and Carbondale’s pastor – provide some extra firepower to put these two atop the leaderboards for 2023? Will he actually win a hat himself? We expect it, especially given how Father Seth proved his prowess with fire last year when making flaming bananas foster in addition to an outstanding pasta dish. Plus, how can you go wrong when you’re making angel wings? Please consider supporting this talented (and bickering) duo with a vote (or a few) over the next six weeks. The Carbondale Catholic parishes will benefit from your voting dollars, and so will Catholic Social Services’ anti-hunger efforts: food kitchens, food pantries and other hunger outreach efforts. Plus, watch the video to see what Fr. Wasnock has promised to do if the parishes raise $6,000. As Catholics, we are ALL called by Christ to feed the hungry, and we can do great things by working together daily to help carry out these and other core Catholic missions. Please also consider purchasing a Rectory, Set, Cook! cookbook. Proceeds of the cookbook sale will do a little more to help us fight the good fight against hunger in Northeastern and Northcentral Pennsylvania. Plus, you’ll be able to make your own angel wings!

ST. IGNATIUS, KINGSTON, AND HOLY FAMILY, LUZERNE, PA PASTOR CHEF: Msgr. David Tressler with niece Julia Morgan PREPARING: Lemon Lush and Peanut Butter Pie Thank you for visiting the Rectory, Set, Cook! II: Turning Up The Heat page of Msgr. David Tressler and his niece Julia. We won’t tell you which one is head chef and which one is sous chef/apprentice, but here’s a clue: The person in charge of this operation was not wearing black. And the apprentice does not do much cooking. But having spent a bulk of his career leading the Catholic School System for the Diocese of Scranton, he does believe in a lot of learning. Which is why Msgr. Tressler agreed to return for year two of Rectory, Set, Cook!: Turning Up The Heat after finishing near the top of the pack with his niece last year, when they turned out a scrumptious pineapple upside down cake that has always been a family favorite. Monsignor Tressler and Julia decided to take the sweet route again this year but this time double their fun in their quest for votes. A big peanut butter fan – and, in fact, a Peter Pan loyalist – Monsignor rang in the new year by learning to make a peanut butter pie as well as a lemon lush. For the peanut butter pie, they used a recipe with a story – one that’s been in the family for years. Back when he was quite young, Julia’s father and Monsignor’s brother-in-law answered a sports trivia question on the Ron Allen Show on WARM Radio and won a cookbook. The cookbook contained the recipe for peanut butter pie, Julia’s dad made it, and it’s been another family dessert favorite since. Monsignor somehow even allowed the use of Jif peanut butter instead of his beloved Peter Pan. We believe the results were equally good. The recipe for the lemon lush came from family friend Lisa Abel. It’s a quick-and-easy lemon lush, and we promise you the Cool Whip even tastes like fresh homemade whipped cream after it gets put through its paces. Please consider supporting Msgr. Tressler and his talented niece with a vote (or a few) over the next six weeks. St. Ignatius and Holy Family parishes will benefit from your voting dollars, and so will Catholic Social Services’ anti-hunger efforts: food kitchens, food pantries and other hunger outreach efforts. Please also consider purchasing a Rectory, Set, Cook! cookbook. Proceeds of the cookbook sale will do a little more to help us fight the good fight against hunger in Northeastern and Northcentral Pennsylvania.

CATHEDRAL OF ST. PETER, SCRANTON, PA PASTOR CHEFS: Bishop Joseph C. Bambera, Fr. Gerald Shantillo, Fr. John Polednak, Fr. Jeff Tudgay and Msgr. Dale Rupert PREPARING: Panzanella Salad, Pasta Amatriciana, Pan-Seared Salmon, and Lemon Meringue Pie, Paired with Wine Welcome to the Rectory, Set, Cook! II: Turning Up The Heat! page of the Cathedral of St. Peter, highlighting the culinary stylings of Bishop Joseph Bambera, Vicar General Fr. Gerald Shantillo, Vicar for Clergy Fr. John Polednak, Pastor of the Cathedral of St. Peter Fr. Jeff Tudgay and Pastor Emeritus Msgr. Dale Rupert. These five share living space – and a kitchen – at the cathedral rectory and are proud to serve the people of Northeastern and North Central Pennsylvania from the mother church of our Diocese and as they travel throughout our 11 counties. Divergent backgrounds mean something interesting and aromatic is usually cooking in the cathedral kitchen. Bishop Bambera has Polish roots and can tell you what makes his mother’s pierogi special and prepare them himself. He grew up on traditional Polish foods, but these days has a diet higher in fish. We start with a panzanella salad by Fr. Shantillo, who has used two-day old cubed Italian bread, mixed, pitted Greek olives, tri-color tomatoes, fresh mozzarella and a Spanish olive oil from Thirteen Olives in Clarks Summit – a cathedral favorite – to create a rich starter dish that easily could stand on its own as a meal. Fr. Shantillo added fresh arugula to his version to enhance his dish as a salad. Next up is what Fr. Jeff Tudgay calls an “incredibly uncomplicated” Pasta Amatriciana, also called Pasta all’amatriciana, because it hails from the small village of Amatrice in the Lazio region of Italy, which is home to Rome. This is a rich, lustrous dish starring hand-crushed peeled tomatoes alongside diced pancetta, shallots, fresh garlic, red pepper flakes and Pecorino Romano cheese. It’s quick yet tastes as if it came from a gourmet Italian restaurant, perhaps in Rome, where our team has often had this dish served. The pasta traditionally called for is bucatini, which can be difficult to find, so Fr. Tudgay subbed in rigatoni, and the results were excellent. Linguine is also a great substitute. The main course is pan-fried, simple salmon, a favorite of Bishop Joseph Bambera, who enjoys fish often, especially on vacation. In fact, he says, he can eat fish every night. He has done fish outside on the grill at the home of his mother, Irene Bambera, and has baked it as well. But pan-searing on the stovetop, he says, is the easiest method. He recommends serving pan-seared salmon with a very simple vegetable such as green beans or asparagus. He cooks over medium heat but would use an oven temp of 425 degrees and a shorter cooking time if he went the oven route. For dessert, Fr. Polednak prepared a dazzling lemon meringue pie as a follow-up to his Rectory, Set, Cook! 2022 dessert, which was limoncello and lemon curd with ice cream. He used a store-bought crust to excellent results and says cream of tartar and vanilla are key to the stiffness of the meringue. Finally, cathedral “sommelier” Msgr. Dale Rupert once again knocked it out of the park with wine selections for each course, this time choosing, in part, some of his favorite wines named in honor of former popes, such as Clement. He used an amontillado sherry – of poetic lore – as a dessert match for the pie. A couple of tips from our formidable team: “Never, ever, EVER serve warm food in a cold bowl.” – Fr. Jeff Tudgay As he said last year, to much acclaim, “There is a way to load a dishwasher!” – Bishop Joseph C. Bambera. To which Fr. Shantillo added for 2023, “No one loads a dishwasher like you do, Your Excellency!” If you would like to taste the recipes the cathedral team has prepared, please consider purchasing a Rectory, Set, Cook! 2023 cookbook. Proceeds of the cookbook sale also will help us fight the good fight against hunger in Northeastern and Northcentral Pennsylvania.

ST. JOSEPH’S VILLA, DUNMORE, PA PASTOR CHEFS: Msgr. Jack Bendik, Fr. Charles Cummings, Msgr. Vincent Grimalia PREPARING: A white English muffin pizza appetizer and hamburger soup perfect for a snow day! Thank you for visiting our Rectory, Set, Cook! II: Turning Up The Heat page. We hope you’ll consider supporting us with a vote (or a few) over the next six weeks. We’d love to tell you a little about ourselves and our life here at St. Joseph’s Villa, a Diocese of Scranton residence for retired priests. MSGR. JACK BENDIK: I have been a priest for almost 56 years. Interesting enough, my first assignment, to the Parish of Saint Matthew in East Stroudsburg, comprised four churches - Saint Matthew's, Saint Luke's in Stroudsburg, Saint Mark's in Delaware Water Gap and Saint John's in Bushkill. In my last assignment, I had four parishes that eventually were combined into one: Saint John the Evangelist, Saint Casimir, Saint Joseph and Saint John the Baptist - all in Pittston and now the Parish Community of Saint John the Evangelist. For a combination of 20 years, I served as the Director of Campus Ministry at East Stroudsburg University and Misericordia University. One of the ways I got to know students was to eat all my meals in the cafeteria. Serving thousands of students can be a challenge, but I found the options that were presented quite satisfactory. My favorite meal will always be our Mom's recipe for meatloaf with mashed potatoes, gravy, stewed tomatoes and beans and homemade applesauce. My sister Rosie prepared that for us to celebrate my 81st birthday. I also love breaded pork chops, chicken thighs (and even chicken livers). In my nine years as pastor of Our Lady of the Snows in Clarks Summit, we had a marvelous cook as well as during my more than two decades at St. John's in Pittston. We were treated to gourmet meals with lots of laughter on the side. Here at the Villa, our meals are family-style home cooking, very nutritious and delicious. As I state all this, I am very much aware of those who go without a good cooked meal. That is why this venture to raise funds to provide for those who are hungry is such an important opportunity for all of us to demonstrate our generosity. Here at the Villa Saint Joseph, we pray for you on a daily basis in gratitude for your providing a home for us retired priests through the Diocesan Annual Appeal. An aside: I once told a friend that I was making a sincere attempt to lose 50 pounds. My buddy responded by saying: “Bendik, that would be like flicking a flea off the back of an elephant.” FATHER CHARLES J. CUMMINGS Fr. Cummings was ordained May 25, 1968, and had many assignments over the years, including assistant pastor and pastor of different parishes, hospital ministry, religion teacher in Catholic schools, director of the Propagation of the Faith and, in retirement, author of two books. The books are easy to read, and there is lots to discuss about “Love, Laughter & Living Saints” I met along the way. (Preview/Purchase at Amazon.) During my time in parish work, especially as a pastor, I was on my own. Most pastors are alone and must plan and prepare their own meals. I remember early on I had a delicious meal of fettuccini Alfredo at a local restaurant and decided to try to prepare it. All the necessities were purchased – the noodles, cream and cheese. I got out a huge pot and filled it to the top with water to prepare this wonderful meal. The water was boiling and the salt was added, and I opened the 16-ounce box of noodles. I paid strict attention to the instructions on the package, but I missed the six-servings-per-package part. When I opened the box I thought they were kind of skimpy with the noodles so I put the whole box into the water. After a few minutes the hot water overflowed and noodles were coming over the top like a volcano. I salvaged the overflow and drained the pasta. Putting it all back into the pot, I added the cream and cheese sloshed it around. I poured the contents of the pot onto a dinner platter, and you can imagine there was so much pasta that it completely covered the platter and some of it ended up on the counter. A valuable lesson was learned that day: Pasta swells up and don’t fill the pot to the top with water. Thank God I was alone and no one witnessed the comedy of Fr. Cummings making enough pasta to feed the neighborhood. It was delicious, and I polished off a huge amount of that 16-ounce box of noodles. Not put off by my blunders, I made fettuccini Alfredo many times since. MSGR. VINCENT GRIMALIA I was ordained a Deacon in 1967, 55 years ago, and a priest in 1968, 54 years ago. I served in parish, school and diocesan ministries. I continue to be involved in ecumenical and interfaith activities. I have no complex cooking charisma: just hot dogs and hamburgers on the grill and also delicious sandwiches. I like the simple things in life. I’d appreciate your vote for our team!