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June 2

Saint of the day:

Saint Marcellinus and Saint Peter

The Story of Saint Marcellinus and Saint Peter

Though we know very little about these two martyrs under Diocletian, there is no question that the early church venerated them. Evidence of the respect in which they were held are the basilica Constantine built over their tombs and the presence of their names in the first eucharistic prayer.

Pope St. Damasus says that he heard the story of these two martyrs from their executioner who became a Christian after their deaths. Marcellinus, a priest, and Peter, an exorcist, died in the year 304. According to a legendary account of their martyrdom, the two Romans saw their imprisonment as just one more opportunity to evangelize and managed to convert their jailer and his family. The legend also says that they were beheaded in the forest so that other Christians wouldn't have a chance to bury and venerate their bodies. Two women found the bodies, however, and had them properly buried.





St Marcellinus and Peter

(d. 304, Rome, Italy) (Relics: Rome, Italy; Seligenstadt, Germany)

Basilika St Marcellinus und Petrus / Einhardbasilika

(Basilica of St Marcellinus and Peter / Einhard Basilica)

63500 Seligenstadt, Germany

*Relics of Saints Marcellinus and Peter were transferred from Rome to this beautiful church in the 9th century.

Shortly thereafter the city took on its new name of Seligenstadt which translated into English means ‘Blessed City’.

These relics are now located within a golden chest under the main altar of this church. (pictures below)


Santi Marcellino e Pietro

(Saints Marcellinus and Peter)

Via Merulana 162

Rome, Italy

*This church is near the Basilica of St John Lateran.

*Relics of Saints Marcellinus and Peter are preserved within the main altar of this church.

Typically on their feast day they are brought out and exposed for public veneration.

A large painting depicting their martyrdom is also placed above the main altar.


Catacombs of Saints Marcellinus and Peter on the Via Labicana



Hootenanny Pancake 

They sure know how to get everyone out of bed for breakfast down on an German Amish farm. Perfect pancake recipes like a Hootenanny Pancake which look as good as they taste and are a cinch to make, will guarantee that your gang won't be snoozing through the alarm clock.


  • 1/4 pound (1 stick) butter, melted
  • 6 eggs

  • 1 cup milk

  • 1/2 teaspoon salt

  • 1 cup all-purpose flour

  • 1/2 cup sliced strawberries

  • 1/2 cup blueberries

  • 1/2 cup raspberries

  • Confectioners' sugar for sprinkling

  1. Preheat oven to 425 degrees F. Pour butter into a 9- x 13-inch baking dish; set aside.

  2. In a blender, combine eggs, milk, and salt; blend until frothy. Slowly add flour, mixing until well blended. Pour egg mixture into baking dish.

  3. Bake 25 to 30 minutes, or until golden brown and center is set. Top with berries and sprinkle with confectioners' sugar. Slice and serve immediately.


Bierocks (German Stuffed Rolls) 



For the Dough

  • 1 c milk

  • 2 Tbsp salted butter

  • ¼ c white sugar

  • 2 ¼ tsp active dry yeast (1 package)

  • 4 c unbleached all-purpose flour

  • 1 egg, beaten

  • ¾ tsp salt


For the Filling

  • ½ lb ground beef (85-90% lean)

  • ½ onion, diced

  • 3 c shredded cabbage (about ¼ of a medium head)

  • ¼ tsp salt

  • ¼ tsp ground black pepper

  • 1 Tbsp milk



For the Dough

  1. Place milk and butter in a large bowl.

  2. Microwave for 30 seconds at a time until butter has melted.

  3. Add sugar and whisk to dissolve.

  4. Whisk the mixture until it has cooled to 100F. (Liquid over 110F may kill the yeast.)

  5. Sprinkle yeast over the milk mixture and let set 5-10 minutes, until yeast softens and starts to foam.

  6. Whisk mixture to combine and whisk in 2 c of flour.

  7. Add egg and salt. Whisk to incorporate.

  8. Stir in remaining flour ¼ c at a time until the dough comes together.

  9. Turn dough onto your counter and knead, 10-15 min, until a soft, smooth dough forms, adding flour as needed. (Your finished dough should be tacky, but not stick to your hand or your kneading surface.)

  10. Shape dough into a round; place it in a greased bowl, turning to coat the dough.

  11. Cover the dough loosely with plastic wrap or a damp towel and place in a warm, draft-free place to rise until doubled in bulk, about 1 hour.


For the Filling

  1. While the dough rises, make your filling.
    In a large non-stick frying pan, brown meat over medium high until mostly cooked, 5-7 min.

  2. Drain as much of the grease from the pan as you can, while not losing the meat from the pan. Return the pan to the heat and add onions.

  3. Cook 2-3 min, until they begin to soften.

  4. Add cabbage and cook 7-10 minutes, until cabbage is tender.

  5. Remove filling from heat and season with salt and pepper.

  6. Putting it all together Knock back the risen dough and turn onto your work surface.

  7. Divide dough into 8 balls (roughly 3 oz each).

  8. Flatten each ball to a circle 4-5” in diameter. (If the dough springs back, flatten as much as you can, cover, and let the dough rest for 3-5 min before attempting to flatten further.)

  9. Spoon 2 large tablespoons of filling onto the center of each circle, leaving the edges clear.

  10. Bring the edges together and pinch them to seal the dough completely.

  11. Continue until all the dough and filling has been used.

  12. Place the shaped bierocks on a greased baking sheet and let rise, covered 30-45 min, until roughly 1.5x their original size.

  13. During the last 10 minutes of rising time preheat your oven to 375F.

  14. Brush the bierocks lightly with milk and bake for 20-25 min, until golden brown and hollow sounding when tapped.

  15. Remove from oven and let cook on a wire rack.


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