Happy feast of St. Francis Xavier Cabrini! On today’s show, Matt Swaim and Anna Mitchell welcome Amy Cattapan to discuss Mother Cabrini’s role as a great spiritual teacher. Other guests include pastoral counselor Kevin Prendergast with more thoughts on grief from a Catholic perspective, and Rita Heikenfeld from About Eating with make-ahead mashed potatoes for Thanksgiving. Plus news, weather, sports, and more…
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Collect for the feast of St. Frances Xavier Cabrini
God our Father, who called Saint Frances Xavier Cabrini from Italy to serve the immigrants of America, by her example, teach us to have concern for the stranger, the sick, and all those in need, and by her prayers help us to see Christ in all the men and women we meet. Through our Lord Jesus Christ, your Son, who lives and reigns with you in the unity of the Holy Spirit, God, for ever and ever.
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RECIPES FROM RITA: MAKE AHEAD MASHED POTATOES
“I like Russets, also known as Idaho (the origin of many Russet potatoes) or Yukon Gold or a combo of both.”
“Both are high starch, low moisture, which means they can mash down easily. Yukon Gold gives a creamy, buttery, texture while Russets give a fluffier, lighter texture. Avoid waxy, low starch potatoes like red, new and fingerlings – they hold their shape after boiling and don’t absorb butter, cream, etc. well and that can result in a gluey texture.”
Ingredients
4-5 pounds potatoes – Russets or Yukon Gold, peeled & cut into 2” chunks
8 oz regular cream cheese, cut up and softened
1 cup regular sour cream
Butter
Salt and pepper
Instructions
Place potatoes in large pot, cover with cold water an inch above the top.
Add 2 teaspoons salt.
Bring to a boil, reduce to low, cover to keep a simmer until done, about 10-15 minutes.
Drain and put back in pan on low. Make sure potatoes are pretty dry to make them mash up without getting gluey.
Mash while still hot again so they don’t get gluey.
Add cream cheese and sour cream and blend well.
Add salt and pepper.
Pour into buttered casserole, cool, cover and refrigerate up to 2 days.
Bring to room temperature and heat in 350 degree oven, tented with foil, until hot, about 40 minutes or so. Can also reheat in microwave.
More recipes at abouteating.com.
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Vince Mastrangelo is online at legatus.org.
Elizabeth Scalia is online at theanchoress.com.
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