Proclaim! Plus houses extra Proclaim! content. This includes:
Video from Proclaim! TV, including never before seen clips that were unable to fit into the show
Additional video from around the Diocese of Altoona-Johnstown
Proclaim! Magazine extras, including extended versions of articles, recipes, photos, and more!
Kaiden’s Korner
Roving reporter, Kaiden Cummings, a Catholic school student, brings you “Kaiden’s Korner”. This Proclaim! TV series explores the people and happenings that make Catholic education special.
The Family Album
Rev. Albert Ledoux is the Pastor of Saint Demetrius Parish in Gallitzin and a historian with a vast wealth of knowledge on the Diocesan Church. In his series on Proclaim! TV, Father Ledoux recalls memories of the people, places, and events that helped enrich our family of faith here in the Diocese of Altoona-Johnstown.
Faith over Fear:
Perspectives from local Catholics overcoming challenges through Christ
The theme of the summer issue of Proclaim! Magazine was ‘Faith over Fear’. The goal of this theme was to celebrate those, who despite their personal challenges, have put their complete faith in Christ. We will be featuring more stories of ‘Faith over Fear’ on Proclaim! TV, you can view those segments as they air, and additional video content throughout the summer below.
The Sunday Drive:
Visiting holy and historic destinations around the Diocese of Altoona-Johnstown
Join us on a summer road trip to explore the rich history and spirituality of parishes and communities in the Diocese of Altoona-Johnstown.
National Eucharistic Pilgrimage
Pilgrims on the Seton Route of the National Eucharistic Pilgrimage in the United States traveled through the Diocese of Altoona-Johnstown on their way to the National Eucharistic Congress in Indianapolis. They visited several holy and historic locations while giving witness talks from June 9 through June 11, 2024.
Marian Reflections
Rev. Derek Fairman, Pastor of Saint John the Evangelist Parish in Everett and Saint Stephen Parish in McConnellsburg, gave four reflections in honor of the Blessed Mother during the month of May.
Easter Ethnic Traditions
2024 STRENGTH IN CHRIST Men’s Conference: J2J
2024 Summer “Faith Over Fear” Proclaim! Magazine Photos
Click the image of the cover above to read the Summer 2024 edition of Proclaim! Magazine
Mom Strong
Standing Tall
A Change for the Better
Lifelines
2024 Spring Proclaim! Magazine Photos
Click the image of the cover above to read the Spring 2024 edition of Proclaim! Magazine
The Church Alive
Jesus and Java
Five Alive... in their Faith
Cover Story: To Jesus through Mary... with help from the kids
A Parish in Pictures: Saint Rose of Lima Parish, Altoona
Fit for Faith: The Wright Attitude
The Secret Ingredient
Coconut Poke Cake - Renata Harpster
Ingredients:
- (1) box white cake mix, including the ingredients on the box — For instance, my cake mix calls for 3 eggs (room temp), 1 c milk, ½ c melted butter
- (1) 15 oz can cream of coconut
- (1) 14 oz can sweetened condensed milk
- (1) 8 oz whipped cream topping
- (optional) Coconut flake
Baking Instructions:
Preheat oven for the desired temperature listed on your cake mix box — temperatures may vary depending on the brand. Spray a 9”x13” clear/glass baking dish with PAM and sprinkle with flour. Combine cake mix with eggs, milk, and melted butter for approximately 2 minutes. I prefer using milk instead of water and butter instead of oil. You can follow directions on the cake mix box if you’d prefer not to make these substitutions. Add the batter to your greased/floured baking dish. Evenly spread batter into the dish. Bake your cake according to the box directions for a glass 9”x13” dish.
As the cake is baking, in a separate bowl, empty the contents of the creme of coconut and sweetened con-densed milk. Whisk these two ingredients so that they are well blended. Once the timer goes off, use the tines of a fork to check the center of the cake to be certain it is completely baked through. Once the fork comes out clean, you are ready for the next step!
While the cake is still hot, again, use the tines of your fork to poke the cake. You want each “poke” to go approximately 3/4 way through the cake. Make holes all over the cake. Do not worry if the holes are not uniform, or if you go the whole way through, you will not see these once the cake is finished. The idea is to make little holes so that your coconut creme mixture can absorb into your cake evenly.
Next, spoon your coconut mixture over the cake slowly while the cake is still hot. Do not pour this mixture, be-cause it will just slide down the sides of the cake. Gently press the creme downward into the cake evenly. Again, do not worry if it slides down the sides of your cake but try to concentrate gently pressing each spoonful into the cake across the top. The goal is to be certain you add it evenly so that the whole cake absorbs the creme.
Allow the cake to completely cool. When the cake reach-es room temperature, place it in the refrigerator. Once completely cool, evenly spread whipped creme across the top. Finally, you can top the cake with coconut flakes. We have family members who do not like the texture of coconut flakes. In this case, I’ve used flakes on half of the dessert. Coconut flakes are optional. If you want a different flavor, you could add or remove ingredients. For instance, add more whipped creme, or maybe try a different fruit topping. This cake is rich and is best served cold. It is a delicious and refreshing treat anytime of the year.
To read Renata’s full Spring 2024 magazine article, click here.
Slovak Potato Salad - Father Lubomir Strecok, V.F.
Ingredients:
- 6 large brown potatoes
- 2 hard boiled eggs
- 1/2 yellow onion
- 1 can of peas and carrots
- Kosher whole baby dill pickles
- 1 cup of mayonnaise
- 4 oz of white vinegar
- 4 oz water
- 2 teaspoons sugar
- Pickle juice to taste
- Salt and pepper to taste
Cooking Instructions:
Boil potatoes with skin for 40 minutes or until tender.
Boil the eggs for 10 minutes.
While the potatoes and eggs are cooking, chop the yellow onion.
After chopping the onion, place in a small pot. In that same pot with the onion, put the vinegar, water, and sugar, then mix. Salt and pepper to taste. Cook onion approximately 10 minutes or until soft.
While the onion is cooking, peel the skin from the potatoes and dice. Once diced, place in a large bowl.
Once eggs are done, remove the shells and dice. Put into the bowl.
Open the can of peas and carrots, drain, then put into the bowl.
OPTIONAL: Take 6 pickles and dice. Place into the bowl. An alternative to pickles is celery in America.
OPTIONAL: Pour a little of the pickle juice into the bowl.
Next, pour the onion mixture into the bowl.
Add the mayonnaise and mix into the salad with a wooden spoon. Salt and pepper to taste.
To read Father Lubo’s full Fall 2023 magazine article, click here.
Orange Cranberry Biscotti - Father Brian Saylor
Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup granulated sugar
- 4 tablespoons unsalted butter room temperature
- 2 teaspoons orange zest
- ½ teaspoon vanilla extract
- 2 large eggs room temperature
- ⅔ cup dried cranberries
Baking Instructions:
Preheat the oven to 350ºF. Line a large baking sheet with parchment paper and set aside.
In a bowl, whisk all-purpose flour, baking powder, and salt, and set aside.
In a large mixing bowl, add room temperature butter and granulated sugar. Using a hand mixer, beat it well until light and fluffy.
Add eggs, orange zest, and vanilla extract. Mix it again until well combined.
Add the dry ingredients to the wet ones. Using a mixer on a low speed, mix until just combined and don’t overmix!
Then using your hands, lightly knead the dough, so it all comes together in one bowl and cut it in half.
Form the dough on the baking sheet into two rectangle logs, about 8×4 inches. Bake for about 20-25 minutes, until the edges are lightly golden in color and the top is set.
Take it out of the oven and let sit on the counter for about 20 minutes to cool off.
When it’s cooled, using a sharp knife, cut the logs into ½ or ¾-inch slices. Place them back on the baking sheet cut side down and bake again for another 10 minutes, turning them halfway through.
Watch Father Saylor making his delicious Biscotti on Proclaim! TV below.
Vibrant Sicilian Pesto - Father Frank Scornaienchi, T.O.R. and Father Carl Vacek, T.O.R.
Ingredients:
- 1 pound rigatoni or other short tubular pasta
- Kosher salt and ground black pepper
- 1 ½ cups whole-milk ricotta cheese
- ¼ cup raw pistachios, plus 2 tablespoons finely chopped pistachios
- 2 tablespoons extra-virgin olive oil plus more for serving
- 2 ounces Parmesan cheese (without rind), cut into 4 or 5 pieces
- ½ cup lightly packed fresh basil
- ¼ cup roughly chopped fresh chives
Cooking Instructions:
To read Father Frank and Father Carl’s full Spring 2023 magazine article, click here.
Their segment on Proclaim! TV is below.
Poor Man’s Cake - Father Jim Dugan
Ingredients:
- 3 cups water
- 2 tsp. baking soda
- 1 tsp. cinnamon
- 1 tsp. cloves
- 4 cups flour
- 1 tsp. nutmeg
- 1 tsp. salt
- 1 large box of raisins
- 2 cups sugar
- 3/4 cups shortening
Baking Instructions:
Watch Father Dugan make his cake on Proclaim! TV below.
Christmas Cookie Recipes
In the 2022 Christmas Edition of Proclaim! Magazine, we shared three cookie recipes from local Catholics, they are below.
You can read the full Christmas 2022 magazine online by clicking here.
Kolache Cookies - Father Brian Saylor
Ingredients:
- 2 ¼ cups of flour
- 8 oz cream cheese, softened
- 1 cup unsalted butter (1 stick), softened
- Preferred jam or preserve
- Powdered sugar
Baking Instructions:
Cream together cream cheese and butter until fluffy. Slowly add in flour.
Divide the dough into four discs and wrap in plastic wrap.
Refrigerate for at least 20-30 minutes. Preheat the oven to 375°.
Remove the discs and place on a lightly floured surface. Roll out to 1/8-inch thickness. Cut into 2” x 2” squares and place them on a greased cookie sheet or cookie sheet with parchment paper.
Place ¼ to ½ teaspoons of jam in the center of the square. Fold to opposite corners over each other and gently press to try to seal them.
Bake for 12-15 minutes, then cool on a wire rack. Dust with powdered sugar before serving.
Date Pinwheel Cookie - Sister Marilyn Welch, C.C.W.
Ingredients:
- 2¼ cups of chopped pitted dates
- 1 cup of sugar
- 1 cup of water
- 5/8 teaspoon of salt
- 1 cup of chopped nuts
- 1 cup of shortening
- 2 cups of brown sugar
- 3 eggs
- 4 cups of flour
- ½ teaspoon baking soda
Baking Instructions:
Combine the following ingredients in a saucepan and cook over low heat until thick:
2¼ cups of chopped pitted dates, 1 cup of sugar, 1 cup of water, 1/8 teaspoon of salt, and 1 cup of chopped nuts (add nutmeats when dates are thick and cool)
Cream together the following ingredients:
1 cup of shortening, 2 cups of brown sugar, and 3 well-beaten eggs
Finally, sift together 4 cups of flour, ½ teaspoon salt, and ½ teaspoon baking soda; add to the sugar mixture. Mix well. Chill thoroughly.
Divide mixture into three parts and roll out each separately into a rectangle and a little less than ¼” thick.
Spread each with some of the date filling.
Roll up as a jelly roll into 3 long rolls. Chill thoroughly overnight.
Cut with a sharp knife into ¼”’ slices. Place on a greased baking sheet.
Bake at 400° for 10-12 minutes.
Peanut Butter Cookies - Paula Clemens
Ingredients:
- 1 cup of shortening
- 1 cup of brown sugar
- 1 cup of granulated sugar
- 2 eggs
- 1 teaspoon of vanilla extract
- 1 cup of peanut butter
- 2 ½ cups of flour
- ½ teaspoon of salt
- 1 ½ teaspoon of baking soda
- 1 teaspoon baking powder
Baking Instructions:
Cream together the following six ingredients:
1 cup of shortening, 1 cup of brown sugar, 1 cup of granulated sugar, 2 eggs, 1 teaspoon of vanilla extract, and 1 cup of peanut butter
Then add:
2 ½ cups of flour, ½ teaspoon of salt, 1 ½ teaspoon of baking soda, and 1 teaspoon baking powder
Finally, press crosses into each cookie with a fork and bake at 350° for 10-12 minutes.
Roasted Salmon with Mustard Brown Sugar Glaze - Matthew Coll
Ingredients:
• 2 lbs skin-off salmon
• ½ cup kosher salt
• 1/3 cup white sugar
• Cooking spray
• Black pepper to taste
• ½ cup Grainy Mustard
• 2 tablespoons soy sauce
• 1 teaspoon garlic powder
• ¼ cup brown sugar
Cooking Instructions:
Making the brine: To ensure a moist, perfectly seasoned salmon, we will brine in a simple mixture of salt and sugar dissolved in water. Heat 1 quart of water and mix in the ½ cup of kosher salt and 1/3 cup of kosher sugar. When the water is heated and all salt and sugar are dissolved, remove from heat and allow to cool. Measure this mixture and add water to make ½ gallon (2 quarts) of total brine. This can be done days ahead of time, just keep the brine in the fridge.
Brining the salmon: Brining the salmon can take place up to a day before you want to cook it. Add the salmon to the brine and allow it to sit in the brine for 30 minutes. We only need 30 minutes because fish is delicate and we are doing this to season not to preserve the fish. After 30 minutes, remove the fish from the brine. The fish can be stored in the fridge or cooked right away.
Mixing the glaze: The glaze is simple and will have everyone asking for this recipe. Combine the ½ cup of grainy mustard, 2 tablespoons of soy sauce, 1 teaspoon of garlic powder, and a pinch of pepper together. The brown sugar will be crumbled on top of the mustard after it is on the salmon.
Cooking: This salmon can be baked in the oven or made on the grill. If the fish was brined earlier and returned to the refrigerator, remove at least 30 minutes before putting it in the oven or on the grill. If you are afraid to grill fish, salmon will be a good first fish to try due to its firmer texture.
Oven cooking: Heat your oven to 350 degrees Fahrenheit. Take a cookie sheet and spray with the cooking spray. Place the fish on the tray and season with pepper. Spread the mustard mixture on the salmon and crumble the brown sugar on top. Once your oven is hot, add the fish. We are looking to cook the salmon to 122 degrees Fahrenheit. Check after 15 minutes and every 5 minutes after; depending on size of portion and thickness of fish it could take 30 minutes to cook. Once it reaches 122, remove from the oven and cover loosely with foil and allow to rest for at least 10 minutes. Once rested, serve to your guests and enjoy.
Grill cooking: Preheat grill by turning all burners to high and allowing to heat completely. Take salmon and spread oil on 1 side and season with pepper to taste. Brush grill grates with a brush to clean and spread oil on grates using a paper towel dipped in oil. Set fish on the grill and turn off burners under salmon; we will cook it the rest of the way using indirect heat; close the grill lid. Once salmon has nice grill marks, about 3 minutes, flip fish over. Spread mustard mixture on salmon and crumble brown sugar on top. Close the grill lid and allow to cook for another 5 minutes, then check the temperature. We are looking to cook the salmon to 122 degrees Fahrenheit. Once it reaches 122, remove from the grill and cover loosely with foil and allow to rest for at least 10 minutes. Once rested, serve to your guests and enjoy.To read Matthew’s full fall 2022 magazine article, click here.
His segment on Proclaim! TV is below.
Pasta E Ceci - Pat Fiore
Ingredients:
- 1 can ceci (garbanzo beans)
- 2-3 cloves garlic (minced)
- 1 pound small or medium sea shells
- 1/4 cup chopped onions
- 7-8 tbsp olive oil
- 4-5 slices yellow American cheese
Cooking Instructions:
Sauté onions and garlic in olive oil
Cook sea shells el dente – remember to add a little salt to the water
While sea shells are cooking, take some of the ceci and crush with a fork. Add the crushed ceci and the rest of the can to the saute. Add the cheese and let melt.
When the shells are done, drain but leave some water – more if you like it soupy and less if you don’t – then combine with the saute.
Sprinkle some grated romano over each dish and serve. Add salt and pepper to taste. Try some hot pepper flakes if you like it spicy.
Optional – If you like, add some chopped vegetables to the saute and let cook for several minutes.
To read Pat’s full fall 2022 magazine article, click here.
His segment on Proclaim! TV is below.
Corn Fritters - Father Brian Saylor
Ingredients:
- 1 1/3 cups flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon white sugar
- 1 can (14.75 oz) cream-style corn
- 1 large egg
- 1 tablespoon heavy cream
- Vegetable oil for frying
Cooking Instructions:
Whisk together flour, baking powder, salt, and sugar
Mix in corn, egg, and cream until mixture comes together
Line a plate with paper towels
Pour oil into a heavy skillet over medium-high heat
Once oil is hot, scoop mounds of corn batter into pan and spread lightly
Fry 2-3 minutes, then flip and cook another 2-3 minutes until golden brown
Transfer to paper towel
Watch Father Saylor making his fritters on Proclaim! TV below.
Arnone Macaroni - Father Leo Arnone
Ingredients:
- 2 cup Elbow Macaroni
- Grated Cheese
- Italian Seasoning
- Crushed Red Pepper
- Garlic Powder
- 6 Slices of Swiss Cheese
- 6 Slices of (your favorite cheese)
- ½ cup of Milk
Cooking Instructions:
Boil macaroni, but not completely done.
Treat 7 x 11 casserole with olive oil spray.
Place half the partially cooked macaroni into casserole.
Sprinkle (to your liking) with grated cheese, Italian seasoning, crushed red pepper, and garlic powder.
Place six slices of your favorite cheese (I like pepper jack, sharp cheder, habanero) on top.
Add remaining macaroni and repeat sprinkling of grated cheese and spices. Top with six slices of Swiss cheese.
Pour ½ cup of milk over the casserole and place in oven at 350 degrees until the top is golden brown.
Upon serving, add extra grated cheese and fresh ground pepper as you like. Enjoy!
Watch Father Arnone make his macaroni on Proclaim! TV below.
Pumpkin Cake - Barb Bundy
Ingredients:
- 1 cup unsweetened applesauce
- 2 teaspoons baking powder
- 2 cups white sugar
- 2 teaspoons baking soda
- 2 cups pumpkin
- ½ teaspoon salt
- 4 eggs
- 2 teaspoons cinnamon
Baking Instructions:
Beat the eggs, then add the sugar, pumpkin, and applesauce. Mix well.
Add the flour, baking powder, baking soda, salt, and cinnamon, Mix well.
Pour into a greased jelly roll pan (approximately 14”x10”, a little bigger is fine, but not smaller) and bake at 350 degrees for 25-30 minutes.
For the icing, cream 8 oz. of cream cheese (room temperature), 1 stick butter (room temperature), 1 tablespoon milk, 1 teaspoon vanilla, and 1¾ cup powdered sugar.
Add ingredients one at a time and beat well. If necessary, add more powdered sugar until the icing is the desired consistency.
OPTIONAL: Sprinkle chopped nuts on top.
The cake should be stored in the refrigerator.