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.


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