June 5: Feast of St, Boniface

For dinner:

German Meat Balls with Sour Cream Gravy

Melt butter or margarine in saucepan; add onion; sauté until tender. Combine ground beef and bread crumbs; add butter mixture and beef broth or bouillon. Add 1 teaspoon salt, 1/8 teaspoon pepper, parsley, Tabasco, 3 teaspoon Worcestershire sauce, mustard, and eggs; mix lightly but thoroughly. Shape meat mixture into 2-inch balls; place in baking dish. Bake at 350° for 30 to 35 minutes. Meanwhile, prepare sour cream gravy: In saucepan combine beef gravy, remaining pepper, salt, and Worcestershire sauce. Add Kitchen Bouquet; heat to simmering point, stirring occasionally. When ready to serve, fold sour cream into hot gravy; heat a few minutes longer; pour over meat balls. Serve with mashed potatoes or buttered noodles. Makes 5 to 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965

and for desert

German Cinnamon Stars

Beat egg whites stiff. Add powdered sugar slowly. Continue to beat till it holds shape. Add cinnamon and almonds. Sprinkle a board with flour and sugar. Pat out dough three-eighths inch thick. Cut with star cutter. Bake on greased cookie sheet in moderate oven (375°) for 15 minutes.

Recipe Source: Cooking for Christ by Florence Berger, National Catholic Rural Life Conference, 4625 Beaver Avenue, Des Moines, IA 50310, 1949, 1999

And then, afterwards:
Litany of St. Boniface