seafood and lenten recipes - the catholic...

2012

Parish and Organization Fund Raisers

Seafood and Lenten Recipes

Photo provided by Louisiana Bayou Bistro

Spiritual Opportunities during Lent

Lenten Regulations for the Diocese of Baton Rouge page 8B

The Catholic Commentator February 8, 2012

2B The Catholic Commentator LENTEN GUIDE February 8, 2012

Crawfish or Shrimp Casserole Vivian Turfuit St. Ann Church, Morganza1 lb. crawfish tails and fat or shrimp1 can cream of onion soup 1 can cream of mushroom soup 1/2 cup uncooked rice 1 Tbsp. red pepper

Mix all ingredients thoroughly. Cook covered in 350 degree preheated oven for 1 hour or until done. Do not add salt.

California Riviera Salad Christine Richardson St. Patrick Church, Baton Rouge1 lb. bowtie pasta, cooked and drained (Boil pasta using 2 Tbsp. crab boil)2 cups petits pois (peas), frozen 1 cup green onions, chopped 3/4 cup black olives, sliced 2 cups cherry tomatoes, halved 2 avocados, diced 2 lbs. cooked shrimp 1 cup marinated artichoke hearts 1 cup Parmesan cheese, freshly gratedRiviera Dressing (below)

In a large salad bowl, gently blend all salad ingredients. Toss with Riviera Dress-ing and sprinkle with Parmesan cheese. Refrigerate at least 2 hours before serving. Serves 8.

Riviera Dressing3 Tbsp. onions, chopped 4 garlic cloves 1 1/2 Tbsp. dry mustard 1 1/2 Tbsp. salt 3 Tbsp. sugar 3/4 Tbsp. white pepper 3/4 cup vegetable oil 1/2 cup olive oil 1/2 cup cider vinegar 3 Tbsp. water 1/2 Tbsp. dried basil 1/2 Tbsp. dried oregano

In food processor or blender, place the onions and garlic. Blend until smooth. Add and process the mustard, salt, sugar and pepper. With the machine running, slowly add the vegetable oil and olive oil. Add the vinegar, 1 tablespoon at a time, processing after each spoonful. Add the water, basil and oregano. Process briefly.

Crawfish Cornbread Eleann Mitchel St. Alphonsus Church, Greenwell Springs2 eggs 1/3 cup oil 1 can cream-style corn 1 cup cheddar cheese, grated 1 box Jiffy Cornbread mix 1 lb. crawfish, chopped

1 onion, chopped 1 bell pepper, chopped Jalapeno pepper 1 stick butter Liquid crab boil (optional)

Sauté onion and bell pepper in but-ter. Beat together eggs and oil. Add corn, cheese, jalapeno pepper, cornbread mix. Mix well. Add crawfish tails and a little liquid crab boil. Bake at 350 degrees for 45 minutes in a 9x13 pan sprayed with non-stick spray.

Barbeque ShrimpDawn Fortenberry Holy Rosary Church, St. Amant2 lbs. large unpeeled shrimp, 10-15 count with heads still on 1 large onion, sliced 1 green bell pepper, sliced 1 red bell pepper, sliced 5 pods fresh garlic, sliced thin 1 cup fresh mushrooms, sliced2 sticks butter 1 ½ cups honey garlic barbeque sauce Salt, cayenne pepper, back pepper to tasteFrench bread

In medium sauce pan, on moderate heat, sauté the onions and garlic in butter for about 15 minutes. Add the green and red bell peppers, and continue sautéing for an-

other 10 minutes. Add the barbeque sauce and stir until mixture begins to bubble.

Add the shrimp and fresh mushrooms, and stir. Make sure shrimp are covered with the vegetables, and get into the liquid as much as possible. Bring mixture back to a bubble, turn off the heat, and cover for another 5 minutes.

Serve in bowls with sauce and vegeta-bles. Use warm French bread to dip in the sauce.

Macaroni and CheeseBetty DupontSt. Joseph Cathedral, Baton Rouge1 cup small shell macaroni 1 cup grated Velveeta cheese 2 eggs 2/3 cup whole milk 1/2 tsp. salt 1/4 tsp. paprika Red pepper to taste Dry bread crumbsButter1 cup grated sharp cheddar cheese

Parboil macaroni in salted water. Drain. In a buttered casserole dish, layer

cooked macaroni and the Velveeta cheese.Beat together eggs, milk and seasonings. Pour over layered macaroni and cheese.

SEE READERS PAGE 4B

Readers share some of their favorite Lenten recipes

5500 St. Mary St. Metairie, LA 70006www.cenaclesisters.org/metairie(504) 887-1420 (800) 699-4095

2012 Spiritual RetreatsMarch 9-11 – all for Me or Me for all? Presenter: Rev. Donald Blanchard

March 16-18 – Walking with Thomas Merton, Presenter: Rev. Keith HoseyMarch 17 – Young Adult Ministry – Morning of Reflection

Contact: Vince Liberto (504) 250-9697March 21-23 – Lent Puts Our Life in Perspective, Presenter: Rev. Richard O. Buhler, SJ

March 25 – Benefit Luncheon - Metairie Country Club Celebrant: Rev. Donald Blanchard

March 29 – Lenten Day of Prayer: Drawing close to Jesus with Mary at the crossPresenter: Sr. Kathy Scott, r.c.

March 30-aPriL 1 – Elemental Christianity: Embracing the Way of Air, Fire, Water & Earth, Presenter: Rev. Philip Chircop, SJ

aPriL 13-15 – Praying with the Mystery of God’s Presence in All of LifePresenters: Bonnie Chase & Charlene Rovira

aPriL 19 – Couples Evening, Presenter: Rev. Matt Linn, SJaPriL 20-22 – The Beatitudes: Key to Peace & Healing in the Worst of Times

Presenter: Rev. Matt Linn, SJaPriL 21 – Young Adult Ministry – Morning of Reflection

Contact: Vince Liberto (504) 250-9697April 27-29 – The Practice of Reconciliation, Presenter: Rev. Simeon Gallagher, OFMCap

Ongoing ProgramsCenacle Prayer Enrollment

Office Hours: 8:30 a.m. – 4:00 p.m. Phone: (504) 887-1810, Fax: (504) 887-6624 E-mail: [email protected] Groups Welcome

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February 8, 2012 LENTEN GUIDE The Catholic Commentator 3B

The Catholic Commentator staff has made every effort to provide the most accurate infor-mation concerning events taking place during Lent in the Diocese of Baton Rouge. Please check the websites and bulletins of the Catholic churches, schools and organizations all through Lent for more information on events that these institutions have planned.

Stations of the Cross

February 24, March 2, 9, 16, 23 & 30

St. Theresa of Avila Church1022 N. Burnside Ave., Gonzales6:30 p.m.Lenten Poor Man’s Soup Supper, immediately following

St. Jean Vianney Church16166 South Harrell’s Ferry RoadBaton Rouge6:00 p.m.

St. Margaret Church30300 Catholic Hall RoadAlbany6:00 p.m.

St. George Church7808 St. George DriveBaton RougeFollowing 6:00 p.m. Mass

St. Thomas More Church11441 Goodwood Blvd.Baton Rouge2:00 and 6:00 p.m.

St. Joseph Church255 North 8th St., Ponchatoula1:45 and 7:00 p.m.

St. John the Evangelist Church57805 Main St., Plaquemine12 noon and after 6:00 p.m. Mass

St. Patrick Church12424 Brogdon Lane, Baton Rouge5:30 p.m.

St. Alphonsus Church14040 Greenwell Springs RoadGreenwell Springs6:30 p.m.

St. Anne Church7348 Main St., SorrentoAfter 6:00 p.m. Mass

Followed by a Lenten dinner of soup, bread and drinkDonations accepted to benefit Vacation Bible SchoolDenise Allen 225-675-5842

St. Mark Church42021 Hwy. 621, GonzalesAfter 8:30 a.m. Mass, and 6:30 p.m. Communion service

St. Joseph Cathedral412 North St., Baton Rouge11:30 a.m.

Immaculate Conception Church865 Hatchell LaneDenham Springs6:30 - 7:00 p.m.

February 24, March 2, 9, 16, 23, 30

& April 6Mater Dolorosa Church609 Third St., Independence and Mission Church: St. Dominic Church, 55720 Hwy. 445, Husser6:00 p.m.

February 27, March 5, 12, 19, 26,

April 2St. Joan of Arc Church39315 Hwy. 75, Bayou PigeonAfter 6:00 p.m. Mass

February 28, March 6, 13, 20, 27

& April 3Our Lady of Prompt Succor Church32615 Bowie St., White CastleAfter 6:00 p.m. Mass

March 11St. Aloysius Church2025 Stuart Ave., Baton Rouge2:00 p.m.Plus a devotion/organ recital

April 6St. Joseph Church255 North 8th St., Ponchatoula12 noon

St. Thomas More Church11441 Goodwood Blvd.Baton Rouge12 noon

Parish Missions

February 12 - 15St. Mark Church42021 Hwy. 621, Gonzales7:00 - 8:30 p.m."Our Walk in His Footsteps" by Brian CaseyMission material can be purchasedChurch office 225-647-8461

February 26 - 28St. Gerard Majella Church5354 Plank Road, Baton Rouge5:30 p.m.Speaker: Father Tom Donaldson CSsR – “We Are Called To Be Christ” Refreshments will be served each evening.225-355-2553

March 4 - 8St. Gabriel Church3625 Hwy. 75, St. Gabriel6:30 - 8:00 p.m.Speaker: Father Peter Schavitz Myra Tircuit 225-642-8441

March 12 - 14St. Alphonsus Church14040 Greenwell Springs RoadGreenwell Springs7:00 - 8:00 p.m. with a reception following each eveningSpeaker: Father Michael AlelloFather Michael Moroney 225-261-4650

March 26 - 28Immaculate Conception Church865 Hatchell LaneDenham Springs7:00 - 8:30 p.m.Speaker: Father Jim Friedel OSA - “A Gifted People” 225-665-5359

The Light Is on for You

February 27, March 5, 12, 19 & 26

St. Jean Vianney16166 South Harrell’s Ferry RoadBaton Rouge6:00 - 7:00 p.m.April 2: 5:00 - 6:15 p.m.

SEE SPIRITUAL PAGE 6B

Spiritual opportunities abound in the Diocese of Baton Rouge during Lent

40497 Black Bayou Ext., Ste. CCypress Village Square

Gonzales, LA 70737225-644-0440

Tues.-Fri. 10 – 5:30; Sat. 10 – 2:00Marci Melancon, Owner

DEVOTIONAL ITEMS FOR LENT Way of the cross booklets; prayer books; rosaries;

crucifixes; statuary; Bibles; books; RCIA and First Communion merchandise.

OPEN!

Baton Rouge’s only TRUE ITALIAN Deli Since 1978 ANTHONY’S ITALIAN DELI

10248 Florida Blvd. (BON AMI shopping center)

(225) 272-6817 Mon. - Sat. 9:30 am - 6 pm

Phone orders welcome

Love Italian?Try our Shrimp

Spaghetti and

Italian Shrimp

Poboys!

--------------------Please cut out and mail-------------------- Order Your Taste & See Cookbook!

Please send me a copy of the Taste & See cookbook at the special price of $15.00 plus 9% tax – a total of $16.35, plus shipping and handling of $3.99 for a total of $20.34. (If you are interested in ordering more than one copy or picking up your book to avoid shipping costs, call us at (225) 383-7837, extension O.) My check for $_____________ is enclosed.Name: __________________________________________ Address: ______________________________ City: ______________ State: ____ Zip: ______ Mail your order to St. Vincent de Paul, P.O. Box 127, Baton Rouge, LA 70821-0127 or call us at (225) 383-7837.

Taste & See The Taste & See hardcover cookbook is a collection of recipes from local cooks, with a special section containing recipes from Chef John Folse. In addition, each chapter begins with a touching short

story about one of St. Vincent de Paul’s charitable programs. There’s everything from Kahlua Grapes, a delicious four-ingredient appetizer, perfect for the beginner, to dishes for the more experienced cook, like Chef Folse’s Creole Cream Cheese Strawberry Shortcake. There’s something to please every palate.

You need to get a copy of this book! It will nourish the body and soul. In addition, it will make a great gift for birthdays or other special occasions. Copies can be ordered through our website at www.svdpbr.org or see the order form below. All proceeds will be used to provide services for the poor and homeless in our community.


Sprinkle with bread crumbs, dot with but-ter and top with cheddar cheese. Bake at 350 degrees for 20 minutes or until knife inserted in the middle comes out clean. Serves 4.

Dave’s Easy Seafood Gumbo Dave Kimball St. Joseph Cathedral, Baton Rouge2 cups white onions 2 bunches green onions 1/2 bunch Italian parsley or cilantro 2 cups celery 1 cup bell pepper 1/2 cup garlic 6 boiled crabs 2 lbs. gumbo shrimp 50 to 60 count 1 qt. oysters 2 pkgs. La. Seafood Cajun gumbo mix

Clean crabs and save all shells and legs for stock. Cut up seasonings and save trash for stock.

In a large stock pot, place crab shells and what remains after vegetables are chopped with 6 quarts water. Cook slowly for one hour.

Strain stock and return 2 quarts to pot. Add white onions, celery, bell pepper, gar-lic and green onion bottoms.

Cook slowly for one-half hour until sea-soning is like a pudding. Let stock cool.

Add Cajun gumbo mix to cold stock and mix well, eliminating all lumps. (I use a mixer.)

Drain oysters and add juice to cold stock. Return all stock to pot and cook one-half hour stirring constantly. If you don’t stir, flour from gumbo mix will settle to bottom of pot and stick.

Open crab claws and break crab meat into desired size pieces. Add to stock and cook for 10 minutes. Add shrimp and bring to a boil. Keep stirring. Add oysters and return to boil. Turn fire off and let oysters poach 5 minutes. You can add the green onion tops and parsley when you prefer.

Serve immediately. Serves 10-12. If you will not serve immediately, put

pot in cold water to stop cooking. When the pot is cool, cover and let the gumbo sit in the refrigerator for 24 hours, allow-ing the flavors to blend. Gumbo is always better the next day. Heat individual serv-ings. If you start the cooking process, the shrimp and oysters will shrink and turn to mush.

Ramen SaladPenny SaiaHoly Family Church, Port Allen2 pkgs. coleslaw mix with carrots2 pkgs. Ramen Noodles, oriental or chickenflavor1pkg.sliveredalmonds,toasted1cupsunflowerseeds,roasted,shelled6 green onions, chopped

Seasoning packets from Ramen Noodles1/3cupvinegar3/4cuplightoliveorsaladoil1/2 cup sugar

Mix vinegar, oil and sugar with sea-soning packets from Ramen Noodles. Set aside.

Crush Ramen Noodles into small pieces and mix with coleslaw, almonds, sunflow-er seeds and green onions. When ready to serve, pour dressing over coleslaw and blend thoroughly. Season to taste with salt and pepper.

Crabmeat au Gratin Teenie Bajon St. Louis King of France Church, Baton Rouge1 cup onion, chopped 1 stalk celery, chopped 1/2 cup butter, melted 2 green onions, chopped 1/2cupallpurposeflour113-oz.canevaporatedmilk1 Tbsp. fresh parsley, minced 2 egg yolks, beaten 1 lb. crabmeat 1 1/2 cups cheddar cheese, grated Salt and pepper to taste

Preheat oven to 350 degrees. Sauté onions and celery in butter over

low heat. Add green onions. Then add flour, stir well. Gradually add milk and seasonings, stirring constantly. Cook until thickened; remove from heat.

Gradually add beaten egg yolks, stirring constantly. Cook on low heat 5 minutes or until thickened. Remove from heat; gradually fold in crabmeat. Pour mixture into a greased 1 1/2-quart casserole dish, top with cheese. Bake for 20 minutes. Yields 4 servings.

Judy’s Shrimp Salad Christine Richardson St. Patrick Church, Baton Rouge1lb.vermicelli,cookedanddrained2 lb. shrimp, boiled, lightly seasoned and peeled 3 hard-boiled eggs, chopped 1 bunch green onions, chopped 1 cup celery, chopped 1 small jar pimientos, diced 1 pkg. Good Seasons Garlic & Herb dry dressing mix 1/4cupwhitevinegar1/2cupvegetableoil2 Tbsp. water 2 cups Hellmann’s mayonnaise

In a large serving bowl, combine first six ingredients. Mix dry dressing with white vinegar, oil and water. Whisk in mayon-naise. Toss dressing into salad.

Chill 8 hours before serving. Serves 8.

Crawfish Pies Vivian Turfuit St. Ann Church, Morganza

SEE READERS PAGE 8B

READERSFROM PAGE 2B

4B

ST JOSEPH H O S P I C Eu

Make your reservations for our Valentine Dinner Packages

Two Special Nights: February 10 and 14

Family Recipes using Fresh Louisiana Seafood

Nightly Specials Featuring: Trout Almondine, Soft Shell Crab with Seafood Sauce, Eggplant Caroline, Blackened or Grilled Fish of the Day

Beginning Feb. 16 – Boiled Crawfish after 4 p.m. Thurs., Fri. and Sat. All you can eat on Thursdays!

7521 Jefferson Hwy., Baton Rouge, LA225-924-9841

View our restaurant and catering menus atwww.cafeamericainrest.com


February 22, 24, March 2, 9, 16, 23, 30 & April 6St. Francis Xavier Church1150 South 12th St., Baton RougeSchool cafeteria11:00 a.m. - 4:30 p.m.$8 plateFried fish, peas, bread, cake, pasta-cheese and potato saladProceeds used for St. Francis Xavier School/Parish School SubsidyAndre Nevels 225-383-2312Mary Williams 225-505-8274School office 225-387-6639

February 24 Immaculate Conception Church865 Hatchell Lane, Denham SpringsMain hall5:00 - 7:00 p.m.$7 plateCatfish, potato salad, bread, coleslaw and dessertKnights of Columbus fund raiser225-665-5359

February 24, March 2, 9, 16, 23 & 30

St. Jean Vianney Church16166 South Harrell’s Ferry RoadBaton Rouge5:30 - 7:30 p.m.$7 plate Lenten dinner includes drinkChurch office 225-753-7950

St. Louis King of France Church2121 N. Sherwood Forest Blvd.Baton RougeFair pavilion12 noon - 7:00 p.m.$8 plateFried catfish, French fries, coleslaw and breadSponsored by Knights of Columbus Council 9016Clyde Martin 225-293-3577Will deliver lunches to businesses on request

Holy Rosary Church44450 Hwy. 429, St. AmantParish centerAfter 6:30 p.m. Stations of CrossFish fry Cost: TBAProceeds used for Knights of Columbus and Catholic DaughtersCindy Broussard 225-647-5321

St. Patrick Church12424 Brogdon Lane, Baton Rouge6:00 p.m. $6 per plateFried fish, fries, coleslaw, bread and drinkChurch office 225-753-5750

St. Paul Church3912 Gus Young Ave., Baton Rouge8:00 a.m. - 1:00 p.m.$8 plateFried catfish or shrimp, potato salad, sweet peas and cakeBenefits building fundJennette Bishop 225-387-9506 or 225-357-7908

St. Augustine Church 807 New Roads St., New RoadsParish hall11:00 a.m. - 2:00 p.m.$10 plateFried or grilled fish, Creole parsley rice, coleslaw, green beans and rollDesserts to be soldMildred Duhe 225-638-4076 or 225-638-7553

St. Alphonsus Church14040 Greenwell Springs RoadGreenwell Springs4:00 - 6:00 p.m.: Take out only$7 per orderFried fish, French fries and rollBenefits Men’s Club for St. Alphonsus Church and SchoolLen Marcotte 225-262-0882

March 2Immaculate Conception Church865 Hatchell Lane, Denham SpringsMain hall5:00 - 7:00 p. m.$7 plateLenten SupperMen’s Club fund raiser 225-665-5359

March 2, 9, 16, 23 & 30St. George Church7808 St. George Drive, Baton RougeSchool cafeteria4:00 p.m.$8 plateFish fry dinnerBenefits Men’s ClubChurch office 225-293-2212

March 2, 16 & 30St. Thomas More Church11441 Goodwood Blvd., Baton RougeSchool cafeteria5:00 - 8:00 p.m.$7 in advance$8 at the doorLenten fish fry: Drive-thru and dine- in services Benefits STM youth ministry and missionsChurch office 225-275-3540

March 2 & 30St. Joseph ChurchKnights of Columbus Hall1701 Pecan St., Ponchatoula6:00 - 8:00 p.m.

$8 plateLenten Fish Fry: fried fish, fries and coleslawJohn Albrecht 985-386-8089

March 9St. Joseph’s Academy SJA Dining Hall3080 Kleinert Ave., Baton Rouge5:00 - 7:30 p.m.$7 plateSeafood supper: seafood etouffée, salad and bread Take-outs available by the plate or bring your pot Benefits the SJA Athletic DepartmentDorinda Beaumont 225-388-2290

Immaculate Conception Church865 Hatchell Lane, Denham SpringsMain hall5:00 - 7:30 p.m.$7 plateShrimp gumbo, coleslaw, roll and dessertRCIA fund raiser225-665-9631

March 23St. Aloysius Child Care Center

2025 Stuart Ave., Baton RougeCafeteria and drive-thru available on Mimosa St. side of campus 4:00 - 8:00 p.m. $8 a plateFried fish, coleslaw, French fries and rollSilent Auction (Parish Hall) 4:00 - 7:30 p.m.Benefits the St. Aloysius Child Care Center program Bonnie Hyfield 225-343-1338

St. Isidore Church5657 Thomas Road, Baton RougeIsidore CenterLunch only by pre-orders; dinner 4:30 - 6:30 p.m.$7 plateFried fish, homemade potato salad, coleslaw, bread and dessert10 or more lunch orders will be delivered to your office if you place order before noon Wednesday, Mar. 21Cathy Haase 225-775-8850

Immaculate Conception Church865 Hatchell Lane, Denham SpringsMain hall5:00 - 7:00 p.m.

SEE FUND RAISERS PAGE 7B

5B

Diocesan churches, schools and organizations hold fund raisers salm

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Daily Lenten Specialsseafood plates, poboys and gumbo

Featuring New Menu with daily seafood specials

Fridays during lentfresh Gulf fi sh entrée specials

Boiled Crawfi shMonday & Tuesday nights (All you can eat)

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2B The Catholic Commentator LENTEN GUIDE February 8, 20126B

SPIRITUAL: Occasions available for parishioners to reflect

Bring this coupon to Don’s Seafood & Steak House, Baton Rouge and when you purchase one entrée at regular price, receive up to $8 off a second entrée, of equal or lesser value OR use this coupon to receive up to $5 off a second lunch entrée. Offer valid Monday through Sunday. Dine-in only.

• Many options for Lent!• Choice steaks grilled to perfection.• Seafood with a Cajun flair!

Monday, Wednesday& SaturdayDine-in only.

35¢4 till 7 pm

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* Second entrée of equal or lesser value Bring this coupon to Don's Seafood & Steak House, Inc. - Baton Rouge to receive this special offer! This $8 off second entrée or up to $5 off second lunch entrée excludes evening specials and is not valid with other offers and specials. This offer good Monday through Sunday. Dine-in only. Limit 5 coupons

per table. Offer valid Feb. 2-10 and 15-29, 2012. Specials not valid for private parties.Only original coupons are valid - copies and downloaded coupons are not accepted.

$399per lb.

Monday, Wednesday & Saturday 4pm till

FROM PAGE 3B

February 29, March 7, 14 & 21

Immaculate Conception Church865 Hatchell LaneDenham Springs6:00 - 7:30 p.m.


The Light Is On For You, a time set aside for the sacra-ment of reconciliation, will be available from 6:00 to 7:30 p.m. on Wednesdays during Lent at the following churches:

Holy Ghost Church601 North Oak St., Hammond

St. Augustine Church809 New Roads St., New Roads

St. John the Baptist Church402 S. Kirkland Drive, Brusly

St. John the Evangelist Church 57805 Main St., Plaquemine


& April 4St. Thomas More Church11441 Goodwood Blvd.Baton Rouge

St. Aloysius Church2025 Stuart Ave., Baton Rouge

St. George Church7808 St. George Dr., Baton Rouge

Our Lady of Mercy445 Marquette Ave.Baton Rouge

February 29 St. Helena Church122 South First St., Amite

March 7 Mater Dolorosa Church 609 West 3rd St., Independence

March 14 St. Joseph Church15710 Hwy. 16French Settlement

March 21 St. Joseph Church255 North 8th St., Ponchatoula

March 28 St. Margaret Church30300 Catholic Hall RoadAlbany

Reconciliation Prayer Services

March 6St. Gabriel Church3625 Hwy. 75, St. Gabriel6:30 - 8:00 p.m.

March 14St. Paul the Apostle Church3912 Gus Young Ave.Baton Rouge6:30 p.m.

March 15Holy Rosary Church44450 Hwy. 429, St. Amant7:00 p.m.

March 20St. Joseph Church2130 Rectory St., Paulina 7:00 p.m.

March 21St. Theresa Church42021 Hwy. 621, Gonzales7:00 p.m.

March 22St. Isidore Church 5657 Thomas Road, Baker 7:00 p.m.

March 26St. Anthony Church37311 Hwy. 22, Darrow 7:00 p.m.

March 27St. Mark Church42021 Hwy. 621, Gonzales 7:00 p.m.

March 28St. Alphonsus Church14040 Greenwell Springs Road, Greenwell Springs 7:00 p.m.

March 29St. John the Evangelist Church15208 Hwy. 73, Prairieville 7:00 p.m.

Additional Spiritual Events and Classes

February 14, 21, 28, March 6, 13, 20, 27,

April 3 & 10Novena to the Divine MercySt. John the Evangelist Church57805 Main St., PlaquemineAfter 6:00 p.m. MassChurch office 225-687-2402

February 15, 22, 29, March 7, 14, 21, 28,

April 4 & 11Divine Mercy NovenaSt. Alphonsus Church14040 Greenwell Springs RoadGreenwell Springs5:30 - 6:00 p.m.Mrs. Donna Speeg 225-261-6635

February 16, 23, March 1, 8, 15, 22 & 29

Little Rock Scripture Study – The Passion and Resurrection Narratives of Jesus ChristSt. Mark Church42021 Hwy. 621, Gonzales7:00 - 8:30 p.m.$15Church office 225-647-8461

February 22, 29, March 7, 14, 21, 28 &

April 4Evening VespersSt. Joseph Church255 North 8th St., Ponchatoula6:30 p.m.Father John Dominic Sims 985-386-3749

February 23, March 1, 8, 22 & 29

Mass & Chaplet of the Divine MercySt. Thomas More Church11441 Goodwood Blvd.Baton Rouge6:00 p.m.

February 24, March 1, 8, 15, 22 & 29

Eucharistic AdorationMater Dolorosa Church609 Third St., Independence12 noon - 7 p.m.

SEE SPIRITUAL PAGE 7B

Have a story idea? Send it to us at225-387-0983 or

[email protected]


FROM PAGE 6B

February 27, 28, March 5, 6, 12, 13, 19, 20, 26, 27,

April 2, 3, 9, 10Bible study on the death and resurrection of JesusSt. Joseph Church255 North 8th St., Ponchatoula6:30 p.m. on Mondays 10:00 a.m. on Tuesdays$20.00Deacon Larry Melancon 985-386-3749

February 28 Anointing of the SickSt. Mark Church42021 Hwy. 621, Gonzales6:00 p.m.Church office 225-647-8461

February 28, March 6, 13, 20, 26, April 2

Lenten Vespers ServiceSt. Aloysius Church2025 Stuart Ave., Baton Rouge6:00 - 6:30 p.m.Deacon John Veron 225-343-6657, ext. 3024

March 7Anointing of the SickSt. Mark Church42021 Hwy. 621, Gonzales9:00 a.m.Church office 225-647-8461

March 13Taize Prayer Service St. Mark Church42021 Hwy. 621, Gonzales7:00 p.m.Parish office 225-647-8461Sponsored by Young Adult Ministry

March 17Parish Lenten RetreatSt. Jean Vianney Church16166 South Harrell’s Ferry Road, Baton Rouge9:00 a.m. - 3:30 p.m.

March 29Living Way of the CrossSt. Jean Vianney Church16166 South Harrell’s Ferry Road, Baton Rouge2:00 p.m.

March 30Youth performing play “The Life, Death and Resurrection of Jesus”St. Francis Xavier Cabrini Church3510 Church St., LivoniaParish hall7:00 - 8:00 p.m.FreePeggy Champagne 225-637-2396 (Tuesday and Wednesday)

April 1Tenebrae ServiceOur Lady of Peace Church13281 Hwy. 644, Vacherie6:30 p.m.Pam Folse, 225-265-3953, ext. 13

April 2 & 3

Passion Play by LSU studentsChrist the King Church and Student Center3485 Highland Road, Baton Rouge7:00 p.m.Free225-344-8595

April 4Tenebrae Service St. Theresa of Avila Church1022 N. Burnside Ave., Gonzales7:00 p.m.

FROM PAGE 5B $7 plateLenten supper Benefits ICC youth ministry225-665-5359

March 30Immaculate Conception Church865 Hatchell Lane, Denham SpringsMain hall5:00 - 7:00 p.m.$7 plate

Lenten supper Benefits Catholic Daughters225-665-5359

St. Thomas Aquinas High School14520 Voss Drive, Hammond11:00 a.m. - 1:00 p.m.$7 plateFried fish, fries, hushpuppies, coleslaw and breadBenefits STAS athleticsJosh Wittie 985-542-7662

7B

SPIRITUAL: Occasions available for parishioners to reflect

FUND RAISERS: Groups to hold dinners during Lent

Located on 172 acres of land north of Robert, La. Amenities include a 3-mile, cross-country track; a well-maintained field for baseball, football, relay races, etc. Excellent facilities for: retreats; conferences; overnight accommodations for families, groups, youth, young adults; lodge; pavilion; nature trails; wildlife; campfire sights; chapel and much more! Call for brochure or mention code “Lent” for complimentary lunch with your scheduled tour.

Solomon Episcopal Conference Center54296 Hwy. 445 • Loranger, LA 70446

985-748-6634 • www.solomoncenter.org

985-748-6634 Visit our website solomoncenter.org for more pictures and information.

Plan your retreats with us!

LentEnrich your Lenten experienceWe offer an amazing selection of Way of the Cross booklets, Lenten readings for adults and children, candles, statues and artwork to

prepare your heart as you journey toward Easter Sunday.

6184 Florida Blvd. • Baton Rouge, LA 70806225-926-1216 • 1-800-331-4117

FAX 225-926-1244 • www.zieglers.com M-F: 9-5, Sat: 9:30-4:30

Catholic Art & Gifts™A Retail Division of F.C. Ziegler Co. Church Supply

We also carry a complete line of Lenten Church Supplies: Ashes, Palms, Paschal Candles,

Candle Stands and Stations of the Crosst

Looking for a recipe from an eariler Lenten Guides? Check our website:

thecatholiccommentator.org, special sections.


In 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 Catholic Bishops in accord with the norms of canons 1249-1253 in the revised Code of Canon Law of 1983.

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’ (except-ing only water and medicine) is not per-mitted on fast days.

To abstain from meat means refrain-ing from eating beef, veal, pork or poultry at least, although not necessarily eggs, milk products or meat broths, or condi-ments made from animal fat. The con-sumption 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 and fasting on all Lenten weekdays (especially Wednesdays and Fridays), and on Holy Saturday, is strong-ly recommended to all the faithful. There always remains, of course, the grave obli-gation 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 vir-tue 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) 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 pen-ance remains a serious one, and will not be taken lightly by a good Catholic.

Lenten regulations for the Diocese of Baton Rouge

Café’s Lump Crabmeat and Smoked Gouda Soup

Café Americain4 oz. unsalted butter1 cup flour1 medium onion, diced1 bell pepper, diced2 celery stalks, diced2 qts. heavy whipping cream4 cups milk1/2 lb. jumbo lump crabmeat4-6 oz. smoked Gouda cheese, dicedWhite pepper to taste

In a small stock pot, sauté onion, bell pepper and celery in butter until soft. Add flour and continuously stir to make a blonde roux. Slowly incorporate the cream and milk.

Cook over low heat for 30 minutes. Add the cheese and stir to melt. Gently fold in the crabmeat until heated. Add white pep-per to taste.

Makes 1/2 gallon.

Pan Sautéed Tilapia LeJeune Louisiana Bayou BistroTilapia filet2 Tbsp. olive oil 10 70/90 count shrimp 2 Tbsp. roasted pecans

2 Tbsp. onion/bell pepper mix 2 Tbsp. green onions 1 tsp. Creole seasoning to taste 1/2 tsp. salt 1 Tbsp. white wine 1/4 cup heavy cream 2 tsp. garlic butter

Sprinkle tilapia filet with Creole sea-soning and sauté in olive oil on both sides for about 3 minutes then remove.

Heat olive oil and sear shrimp. Add seasonings, pecans, onion/bell pepper mix and green onions. Sauté until onions are translucent. Deglaze with wine and reduce for 2 minutes. Add heavy cream and bring to a simmer. Add garlic butter to both sides of the pan and toss until incor-porated. Spoon over fish and serve. This is a single serving.

Oyster & Artichoke SoupThe Taste Buds of Zea Rotisserie & Grill1/2 gallon fresh Louisiana oysters¼ cup vegetable oil2 cups yellow onion, diced to 1/4-inch pieces1 cup celery, diced to 1/4-inch pieces1 Tbsp. garlic, minced1 qt. heavy cream1 cup blonde roux (regular roux cooked for a shorter period of time)

1 lb. artichoke hearts, roughly chopped2 tsp. salt1/2 tsp. black pepper1 tsp. cayenne pepper1/4 tsp. thyme1/2 tsp. white pepper1/2 cup green onion, sliced 1/8-inch pieces

Poach oysters in their own juice until plump. Drain and reserve the liquid.

Chop the oysters into 1/2-inch pieces.

In a 4-quart pot, sauté onion, celery and garlic in the oil until softened but not browned. Add the reserved oyster liquor, heavy cream and the spices. Bring to a boil.

Add enough roux to thicken the soup so that it thickly coats the back of a spoon. Allow the soup to simmer for 10 minutes. Add the poached oysters, artichoke hearts and green onions in the pot and bring to a simmer. Serve.

Local restaurants reveal their choice Lenten recipes8B

READERSFROM PAGE 4B 1 lb. crawfish tails 1 cup green onions,chopped 1 can cream of mushroom soup 1 can cream of celery soup 1 stick butter 1/2 cup flour 16 tart shells

Bake pie shells for 5 minutes, then set aside. Sauté green onions in butter for 5 minutes. Add flour, mushroom soup, cel-ery soup and crawfish. Cook on low heat for 5 to 10 minutes. Fill pie shells and bake at 375 degrees for 10 to 15 minutes. Do not add salt.

Shrimp EtouffeeTeenie BajonSt. Louis King of France Church, Baton Rouge

1/2 lb. butter2 large onions, chopped6 cloves garlic, chopped2 stalks celery, chopped1 10-oz. can tomato sauce1 1/2 bell pepper, chopped2 sprigs parsley, chopped1 can Rotel tomatoes2 Tbsp. sugar3/4 bunch green onions, chopped2 lbs. shrimp, peeled and deveinedSalt and red pepper to taste1/4 tsp. basil

Melt butter and add onions, garlic, cel-ery and bell pepper. Simmer until onions turn yellow. Add tomato sauce, Rotel to-matoes and sugar. Simmer for 1 hour.

Add green onions, basil and shrimp. Cook about 15 minutes.

Season to taste with salt and red pepper. Top with a sprinkle of fresh parsley and serve over cooked rice.

A gulf-seafood restaurant with local ownership, man-agement and an executive chef from Commander’s Palace in New Orleans. The ambience is created by the best service staff dressed in traditional New Orleans white waiters jackets, smooth jazz and fresh flowers.

18135 E. Petroleum Drive, Baton Rouge • 225-752-7135Reservations accepted, but not required.

Open Monday through Friday 11 a.m. to 2 p.m. Monday through Saturday 5 to 10 p.m. • Sundays 10 a.m. to 8 p.m.

Monday through Friday $9.99 Lunch Specials with $1 Martinis!

Where the Gulf of Mexico meets Old New Orleans

Sundays: The best piano brunch in town!

Valentine’s weekend has many of specials and Mardi Gras and Lent are when we shine.

seafood and lenten recipes - the catholic...

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