Portiuncula Franciscan Chapel in Ozark, Ohio

"CUM GRANDE HUMILITATE!"

PLEASE NOTE THAT WE DO NOT ACCEPT FINANCIAL DONATIONS

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Saturday, September 26, 2026

Welcome To The Franciscan Lay Apostolate (F.L.A.)

 



Apostolicam Actuositatem is the Second Vatican Council's Decree on the Apostolate of the Laity. It defines the mission of the lay Christian faithful to both "lead non-believers to the faith and to instruct, strengthen, and encourage the faithful to a more fervent life". The lay apostolate are made up of laypeople and consecrated religious who exercise a ministry in cooperation with the Catholic Church, whose organizations cooperate with ecclesiastical authorities. They operate "under the direction of her pastors" but are not members of the official Church hierarchy nor in Holy Orders.

Apostolates operate with the permission of the local Ordinary of a Diocese, but without material support.

The Franciscan Lay Apostolate is currently under the direction of Fra Chris Dickson, F.L.A. Along with his staff, the F.L.A. works to foster the spread of the Gospel, the Good News of Jesus Christ, and helps to raise the dignity of people's lives by imitating Jesus Christ.


Contact information:

The Portiuncula
P.O. Box 34
Jerusalem, Ohio 43737
 
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Saturday, September 19, 2026

Lady Jacoba's Almond Cookie Recipe






While St. Francis fasted from food a lot, he also had a great love for a particular kind of almond cookie in Italy. And on his death bed he asked to have these cookies. Here is a recipe for those cookies. Make a batch and celebrate St. Francis of Assisi:

Mostaccioli - An Italian Almond Pastry

1 pound blanched almonds
1/2 cup honey
1 teaspoon cinnamon, or 1 teaspoon vanilla
2 egg whites, lightly beaten
Approximately 1 cup of flour

Chop the almonds very fine or coarsely grind in a blender.

In a bowl combine the nuts, honey, cinnamon, and egg whites. Mix thoroughly. Gradually stir in enough flour to form a thick paste. On a lightly floured surface, knead the paste until smooth and stiff. Roll out to about 1/4 inch. Cut into diamond shapes, about 2 1/2 inches long. Place the diamonds on a lightly buttered and floured baking sheet. Let dry for 1 to 2 hours.

Bake in a preheated 250°F oven for 20-30 minutes or until set. Do not let brown.

Yield: about 3 dozen




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Saturday, September 05, 2026