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Catholic Recipe: St. Michael's Oatmeal Waffles

    INGREDIENTS

  • 1-1/4 cups sifted all-purpose flour
  • 2-1/2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1 egg, beaten
  • 1-1/2 cups milk
  • 1/3 cup liquid or melted shortening
  • 1/2 cup rolled oats (quick or old-fashioned, uncooked)
  • Details

  • Serves: 4
  • Prep Time: 20 minutes
  • Difficulty: • •
  • Cost: $$$$
  • For Ages: 11+
  • Origin: France

Also Called: St. Michael's Waffles, Gaufres

Don't ask why an archangel should be honored with roast goose or waffles, of all things. It's simply tradition, and after all, both are an attractive addition to your culinary skill.

Actually, St. Michael the Archangel, special patron and protector of the Church, had two feast days. One is on May 8, to commemorate the dedication of a chapel to him at Monte Gargano in Italy in 525; the other falls on September 29, to commemorate the dedication of a great church to him in Rome in 530. In England, Michael was always venerated as patron of knights and warriors. Castles and manor houses celebrated his day, called Michaelmas, with lavish hospitality. Roast goose with sage and onion stuffing was always featured on the menu.

In Poland, St. Michael's Day called for roast goose too, but the stuffing was made with apples. In France, game birds were baked in a pie.

In France, also, paper-thin sweet wafers called gaufres were baked in special waffle irons by street vendors who set up their stands near the great cathedral to lure worshipers coming from Mass to taste their wares.

Not many people have a gaufrier, the special waffle iron used in France, but if you wish to serve waffles for supper on St. Michael's Day, or roast goose with apple stuffing for dinner, you'll be right with tradition.

The Feast of St. Michael on September 29 has become a combined feast for the archangels Michael, Raphael and Gabriel. This feast is also called Michaelmas.

DIRECTIONS

Sift together flour, baking powder, and salt into bowl. Combine egg, milk, and shortening. Add to dry ingredients. Beat with rotary beater until dry ingredients are just moistened. Do not overbeat. Stir in oats. Bake in preheated waffle baker until steaming stops and waffles are golden brown. Serve warm with butter and syrup. Makes 4 servings.

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