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Italy: Amalfi Coast to Puglia

Small Group Exploration - maximum of 24 travelers
Naples, Pompeii, Wine Tasting, Minori, Amalfi, Positano, Ravello, Matera, Lecce, Tarantella Folk Music & Dance Performance, Ostuni, Ape Calessino Tour, Alberobello 
November 1-14, 2024 • 14 Days • 19 Meals

Hosted by Father John Gatzak

Want to learn more about this exciting tour scheduled for November 2024? Then watch our recorded Zoom travel presentation conducted by Collette Tours on Thursday, March 7, 2024, just click the button below.

For more information, trip details or to Book Now go to https://gateway.gocollette.com/link/1210331 or call 203.805.5036 or view the tour flyer .

Exploring Scotland & Ireland

Edinburgh, Edinburgh Castle, St. Andrews, Loch Ness Cruise, Urquhart Castle, Highland Evening, Glasgow, Belfast, Titanic Experience, Giant's Causeway, The Causeway Coast Rail Journey, Derry, Cider Farm Tour, Dublin
August 25 - September 6, 2024 • 13 Days • 18 Meals

Hosted by Father John Gatzak

Want to learn more about this exciting tour scheduled for August 2024, then watch our recorded Zoom travel presentation conducted by Collette Tours on Monday, February 12, 2024, just click the button below.

For more information, trip details or to Book Now go to https://gateway.gocollette.com/link/1194043 or call 203.805.5036 or view the tour flyer .

Chef for Hire Recipes - September 8, 2002

Courtesy of Chef Lisa Jaeger
Chef for Hire, LLC
http://www.ctchefforhire.com

Spicy Stuffed Pork Tenderloin
Yields 4-6 servings

2 pork tenderloins

Stuffing mixture:
2½ cups bread crumbs
½ cup red pepper diced
½ cup yellow pepper diced
½ cup chopped scallions
2 tablespoons fresh chilies diced (more or less on preference)
½ teaspoon red pepper flakes
salt and pepper
2 eggs
½ cup water

Sweet Chili sauce ( optional, but can be found in most Asian markets)

Make the stuffing first.  In a bowl combine all the ingredients for the stuffing. Make sure that the stuffing is wet enough to hold together when squeezed in the hand.

To prepare the pork for stuffing, make a slice in the top third of the tenderloin, down the whole length, making sure you don't go through the bottom .  You are creating a flap of sorts.  Starting at the top, of the second third cut another flap from the middle out to the other side .  You should now have one long and wide area of meat.  Salt and pepper the inside. Stuff the tenderloin with as much stuffing as it will hold, yet allowing you room to fold one side of the flap to meet the other. There should be a bit
of overlap in the flaps so that when it cooks it will hold its shape.  Tie with butcher's twine all the way down the length of the meat. Glaze with Sweet Chili Sauce.  Bake at 350 degrees for 20 minutes or to an internal temperature of 145 degrees.  Slice, serve and enjoy!

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Rachel's Vineyard
There’s hope and healing to be found after an abortion at Rachel’s Vineyard. For more information on the organization, contact Marie at 203-631-9030, email her at mlaffin@prolifeministry.org, or visit www.rachelsvineyard.org.
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@FrJohnGatzak

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