What Makes Sundays So Special

Where do I begin? Sundays are my favorite day of the week for so many reasons. The most obvious is that on Sundays Hubby and I start our day with Mass.

We are fortunate in that our parish is large enough to have a multitude of Mass offerings on Sunday, leaving no excuse not to attend. The first Mass of the day is at 7:30 in the morning (that’s when we attend); followed by a Traditional Latin Mass, A Full Choir Mass, Noon Mass, a Spanish Only Mass, and not one but two evening Masses. See what I mean – no excuses. We like the earliest Mass possible for two reasons – it’s nice to start the day with God, and after spending an hour with the Lord, you have an entire rest of day to enjoy.

In the spring and fall, there is so much going on in our area, we don’t always get the chance after Mass to slow down and savor the morning. Oh, but this time of the year, there is nothing I enjoy more than a big country breakfast with all the trimmings. Now that the weather is more suited for outdoor activities, after breakfast (and the big clean up that follows), it’s nice to putter in the yard or take a stroll through the neighborhood. Yeah, Sundays are truly a gift from God, don’t you think? Now if only my Guardian Angel were willing to do the dishes!

Ham Steak-n-Egg Breakfast with Hash Brown Potatoes and Easy Biscuits
Hash Brown Potatoes
4 Russet Potatoes
Salt to taste
Black Pepper to taste
Onion Powder to taste
Garlic Powder to taste
3 tablespoons Butter, divided
1 tablespoon Vegetable Oil

Peel potatoes, rinse well. Grate potatoes into a large bowl using the large grate. Cover grated potatoes with water and let soak for about 20 minutes to remove some of the starchiness.

Strain potatoes using a mesh strainer; pressing down to force out as much water as possible. With paper towels, pat potatoes dry. Sprinkle potatoes evenly with seasonings; toss to mix.

Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon each of butter and oil. Swirl the pan to coat in the mixture. Place the hash browns in the hot skillet; press gently to spread evenly in pan. Cut 1 tablespoon of butter into small pieces, scatter over the top of the potatoes to melt into the hash browns for flavor. Let cook for about 3 minutes or so; until bottom is nice and golden. Reduce heat to medium, continue to cook another 6 minutes. With a large spatula carefully flip hash browns over. Increase heat once again to medium-high. Cut remaining tablespoon of butter into small pieces, scatter over the potatoes. Cook for another 3 minutes until bottom is golden. Reduce heat, continue to cook until potatoes are tender and fully cooked, about 3 more minutes. Transfer to a serving platter and hold in a warm oven.

Easy Southern Buttermilk Biscuits
Cooking Spray as needed
6 frozen Southern Buttermilk Biscuits
Butter as needed
Jams as desired

Heat oven to 375-degrees. Spray the cups of a jumbo muffin tin with cooking spray.

Once the oven is hot, place a frozen biscuit in each of the prepared cups. Bake in the heated oven for about 18 minutes or until golden and warmed through.

Note: Frozen buscuits will rise higher if placed in either a muffin tin or baking ring.

Place in a basket for serving. Serve with sweet butter and jams.

Country Ham Steaks
2 (8 oz) fully-cooked Ham Steaks
3 tablespoons Butter (Optional)

Heat oven to about 275-degrees. Place a large serving platter in the oven to warm until ready to serve.

Option 1: In a large flat-bottom melt 2 tablespoons butter. Brown ham over medium-high heat on both sides until heated through, about 3 or 4 minutes per side. Transfer to a warm serving platter.

Option 2: Warm a Panini Grill or a Forman Grill. Place ham steaks on the heated grill and cook for 8 minutes. Turn a quarter-turn, continue to grill another 4 minutes for nice grill marks and even cooking.

With either option, cut ham steaks in half; hold in the warm oven until ready to serve.

Country Fried Eggs
Oil or Bacon Drippings as needed
1 tablespoon Butter, optional
6 large Eggs
Salt to taste
Black Pepper to taste

Warm enough oil or bacon grease to cover the bottom of a large skillet over medium heat. Once warm, add butter (if using). When the butter has melted and the oil is hot, remove skillet from burner, reduce burner heat to low.

Off heat crack eggs one at a time into the skillet. Once the whites begin to set in the residual heat of the oil, move the skillet back to the burner over low heat. As the whites firm up baste the eggs with oil until the tops of the whites are fully cooked while the yolks remain runny.

Season with salt and pepper. Transfer eggs to a warm platter or individual plates. Serve with the ham, potatoes and warm biscuits for a simple country breakfast.

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How great is the goodness, O LORD,
which You have in store for those who fear You,
And which, toward those who take refuge in You,
You show in the sight of the children of men.
Let your hearts take comfort, all who hope in the Lord.