Lenten Recipes 2019


Lenten Recipes 2019

New Recipes for Lent 2019 are being accepted now!  What's on your table this Lent?

Not Quite Made From Scratch Tomato Soup
Submitted by Brenda Carrow

Ingredients:
2 Cans (Family Size) Condensed Tomato Soup
1 Can Spaghetti Sauce
1 Can (15 oz or 28 oz) Crushed Tomatoes
Water
Italian Seasoning to taste

Directions:
Throw all ingredients into a crock pot.  Add fresh or dried Italian seasoning to taste (oregano and basil).  May add some minced garlic or use a garlic spaghetti sauce.  Add enough water to the mixture to bring the crock pot up to a full level.  Place lid on crock pot and set heat at high for 3 or 4 hours or until the mixture is thoroughly heated.


Tuna Melt
Submitted by Brenda Carrow

Ingredients:

Tuna Salad
 
2 Cans of Tuna, Partially Drained
4 Hard Boiled Eggs, peeled and chopped
1-2 T Pickle Relish
Salt & Pepper to Taste
1-2 T Salad Dressing or Mayonnaise

Directions:
Mix all ingredients together for tuna salad.  Additional add-ins that are good are chopped green onion, shredded carrot, diced celery, diced bell pepper, or diced green olives.

To Make the Tuna Melt


Ingredients:

Tuna Salad
Margarine or Mayonnaise
Sliced Bread (Suggestions:  Texas Toast, Sour Dough, Rye)
Cheese Slice (American, Swiss, Cheddar, Pepper-Jack or whatever)
Tomato, Sliced

Directions: 

Heat your skillet or griddle to medium-high.  Lightly brush one slice of bread on one side with margarine or mayonnaise.  Place brushed side down in hot skillet or griddle.  Top with a large scoop of tuna salad, spreading with the spoon to cover slice of bread.  Add 1 cheese slice and 1 tomato slice.  Add second slice of bread which has been brushed with margarine or mayonnaise (brushed side out).  Toast until nicely browned on bottom.  Flip to toast other side.  Eat warm.

Tuna Melt goes great with a bowl of  meatless soup such as the tomato soup recipe found above or the black bean soup recipe from 2018.


Lenten Recipes 2018

Lentils with Rice (Mjaddara or Mujadara)
Submitted by Fr. Mark Ebert

Ingredients:

1 C Lentils, rinsed
1/2 C Olive Oil or Salad Oil
3 Large Onions, slivered
1/2 C Rice
1 T Salt
Water 6 Cups or More

Directions:

Saute slivered onions in oil.  Cook until onions are a golden brown color (carmelized).  Reserve 1/2 of onion mixture.  Place lentils in a deep saucepan, cover with water, add salt and cook for about 20 minutes.  Add uncooked rice, half of onion mixture, and cook for another 20 minutes.  Cook until all moisture is absorbed.  To serve, turn on a platter and arrange sauteed onions on top.  Serve with Lebanese salata or greek yogurt.

Variations: 
Prepare as above, but use a mix of rice and vermicelli. (See following recipe.)

Prepare as above, except cook lentils for about 10 minutes and then add 1/2 C of wheat (burghul, coarse ground) and continue to cook. 



Rice with Vermicelli (Riz bish-Sh(iriyyi)
Submitted by Fr. Mark Ebert

Ingredients:

1/2 C Vermicelli (about 1/2 doz. pieces cut into 1-2" lengths)
1/4 C Margarine or Butter
1 C Uncooked Rice, Long Grain
2 1/2 C Water
1 T Salt

Directions:

Brown vermicelli in the margarine.  Rinse rice in cold water, drain and saute with vermicelli for a few minutes.  Add water and salt, cover, and cook for 20 minutes on medium heat, then simmer for 5 minutes.  When done, rice and vermicelli should be tender. 



Easy Black Bean Soup

Submitted by Brenda Carrow

Ingredients:

4 Cans (15 oz. each) Black Beans, undrained
1 Swanson Vegetable Broth (32 oz.)
1 C Salsa
2 T Chili Powder
Extra water to reach desired consistency

Optional Toppings:  Shredded Cheese, Sour Cream, Chopped Onion, Cilantro, Tortilla Chips or Tortilla Salad Strips

Directions: 

Add all ingredients to a large soup pot.  Bring to a boil and cook until heated through.  If desired, top with your choice of toppings.



Mackerel Cakes
Submitted by Brenda Carrow
(This is roughly based on the fish cakes my mother used to  make.  Although we typically use canned mackerel, any canned fish should work.  Mackerel costs more than it used to, but this is still a very economical main dish and it pairs well with mac-n-cheese and stewed tomatoes.)

Ingredients:

1 (15 oz.) Can Mackerel, drained with bones removed
2 green onions, sliced thin
1/4 C Celery, chopped fine
1 egg, beaten
1/4 t pepper
1/2 C saltine cracker crumbs (use more if mixture seems too wet to form patties)
1 T fresh chopped dill leaves (or 1 t dried dill)
1 T fresh chopped parsley (or 1 t dried parsley flakes)
Seafood seasoning, to taste (optional)
1/4 C vegetable oil for frying


Directions:

Put all ingredients, except for vegetable oil,  into a medium sized mixing bowl.  Mix well with a spoon (or use your hands).  Using your hands, form into patties for frying.  Add vegetable oil to skillet and heat.  Add patties to hot skillet.  Fry until browned and crispy on the bottom and patty holds together.  Flip and fry until other side is well-browned and patties are cooked through.


Gooey Butter Cookies
(Ok, so these are more like something you should give up, but who can resist?)

Ingredients:

1/2 C Softened Butter
8 oz.  Cream Cheese
1 Egg
1 Box Butter Recipe Yellow Cake Mix
Powdered Sugar


Directions:

Mix butter, cream cheese, and egg until fluffy.  Add cake mix.  Mix well.  Roll into 1 inch balls and drop into powdered sugar to coat.   Bake at 350 degrees F for about 12 minutes.


Comments