Good morning! On today’s show, Matt Swaim and Anna Mitchell welcome pastoral counselor Kevin Prendergast to reflect on increasing legalization of marijuana from a Catholic perspective. Other guests include Rita Heikenfeld to talk Bible Foods, and Gary Michuta to look at more ways to understand the context of the Bible. Plus news, weather, sports and more…

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St. Francis of Assisi’s Prayer for Enlightenment

Almighty, eternal, just, and merciful God, grant us in our misery [the grace] to do for You alone what we know You want us to do, and always to desire what pleases You.

Thus, inwardly cleansed, interiorly enlightened, and inflamed by the fire of the Holy Spirit, may we be able to follow in the footprints of Your beloved Son, our Lord Jesus Christ.

And, by Your grace alone, may we make our way to You, Most High, Who live and rule in perfect Trinity and simple Unity, and are glorified God all-powerful forever and ever. Amen.

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RECIPES FROM RITA

Slow Cooker Whole “Roasted” Chicken 

Thanks to a loyal listener for this recipe!

Ingredients

1 whole chicken, giblets removed
2-3 teaspoons garlic salt

1 teaspoon pepper

2 teaspoons paprika – regular sweet would work well but Spanish smoked would be nice too

Instructions

Mix the seasonings together and rub all over the chicken inside and out.

Using Heavy Duty Foil, cut two 18 inch pieces.

Roll each piece the long way, loosely, so the tube of foil was as long as possible, then curve it like an oven heating coil, like a flattened S.

Place the chicken on top of the foil, sprinkle with a bit more paprika.

Cook on low 6-8 hours or until chicken registers 165 temperature.

If not using garlic salt, use 1 ½ teaspoons kosher salt and ½ teaspoon garlic powder.

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Jello Poke Cake Recipe

Ingredients

• 1 (15.25-ounce) box white cake mix plus any ingredients listed on box
• 1 (3-ounce) box strawberry Jell-O (or raspberry or cherry)
• 1 cup boiling water
• 1 cup cold water
• 1 (8-ounce) tub whipped topping (or 2 cups whipped cream)

Instructions

• Prepare cake as directed on the box and bake in a 9-x-13-inch baking dish. Let cool for 15 minutes.
• Poke cake with a fork at ½–1-inch intervals.
• Use hot and cold water to make Jell-O as directed on the package.
• Spoon Jell-O liquid over the cake gradually until it is all absorbed.
• Chill in the refrigerator for 3–4 hours. Top with whipped topping right before serving.

Notes

Storage: Because of the Jell-O, this poke cake must be kept chilled. Tightly cover the cake and keep in the refrigerator for 2–3 days.

Cupcake Version: Instead of making a 9-x-13-inch cake, make cupcakes according to the directions on the cake mix box. Once cupcakes have cooled, poke them with a fork or skewer, drizzle Jell-O into the holes and chill as directed above before adding whipped topping.

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