Recipes for Lent

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Noodle Pudding
Preheat oven to 325*.
Combine:

  1. *]1 pound cottage cheese
    *]3 ounces softened cream cheese
    *]2 cups milk (or, at šŸ™‚ my house, Silk)
    *]3 eggs
    *]juice of 1 lemon (bottled is fine)
    *]1/3 to 1/2 cup sugar (or equivalent in artificail sweetener)
    *]1 tsp vanilla extract (Use the good stuff, not the kind from the $ store!)
    *]1 cup plain or vanilla yogurt
    *]1 cup raisins (optional)
    *]8 ounces uncooked egg noodles (fine or medium)
    Pour into well buttered 9X13 casserole. Sprinkle top with cinnamon.
    Bake until top is lightly brownedā€¦about an hour. Cut into squares to serve
    May be served hot, cold, orā€“my šŸ‘ --room temperature.

    This serves 8 to 10 people. (And:yup: yes, this is a main dish, not a dessert!! To make it a dessert, you would need twice as much sugar).
 
Capers
Marinated artichoke hearts with the liquid
chopped garlic
basil, fresh or dried
chopped black olives
Fresh tomatoes if you have them

Mix all these together in whatever proportions make you happy and serve over spaghetti. Add some parmesan. Easy, quick, and yummy. I usually cut up the artichoke hearts. It is good with garlic bread and/or salad also.
 
Iā€™m glad we have this link. I may have to cook a few meals for the bishop during the Lenten season. I wonder if Iā€™ll have access to the internet while I am between parishes :hmmm: I may have to copy some of these recipes before I move
 
Italian Bean Soup

amounts are variable

Put a swirl or two of good **olive oil **in your soup pot.
Add a bag of Wegmanā€™s fine mirepoix or a couple of cups of chopped onion, celery & carrot
Cook until beginning to get soft
Add a clove or two of pressed or chopped garlic and cook for another minute or two
Sprinkle on a little thyme and/or poultry seasoning (Bellā€™s)
Add a quart or 48 ounces (depending on how many beans you plan to use) chicken broth
Bring to a simmer
Add one or two cans of cannellini beans
Cook a few minutes more
Put through blender in small batches OR blend in pot with stick blender OR mash with potato masher
Add one or two cans of great northern beans
Bring back to simmer
Add a large handful (more or less) of pasta - I use Barilla Piccolini Mini Wheels
Cook until pasta is done
Add a bunch of grated **parmesan and/or romano cheese **to taste
Taste for seasoning and **add salt & pepper **as needed
 
Thank you for this thread, there are some recipies that I will certanly try during lent šŸ™‚
 
This is a great thread! Canā€™t wait to try some of these recipes! šŸ‘
 
Creamy Broccoli Casserole:

2 eggs
1 can cream of mushroom soup
1 cup mayonnaise
1 medium onion, chopped
2 (10 oz) packages frozen broccoli
1 cup (4 oz) shredded cheddar cheese
1 tablespoon melted margaine
1/4 cup soft bread crumbs

Preheat oven to 350*F.
In bowl, beat eggs, & add the soup, mayo, & onions. Stir in broccoli, & pour into greased 2 quart baking dish. Sprinkle with the cheese. Combine the margarine & bread crumbs and sprinkle on the top.
Bake, uncovered, for about 30 minutes.
Serves 8-10 people.

Optional, but good: Add 1/2 to 3/4 cup of chopped pecans along with the onions.
 
Zooey said:
Noodle Pudding
Preheat oven to 325*.
Combine:

  1. *]1 pound cottage cheese
    *]3 ounces softened cream cheese
    *]2 cups milk (or, at šŸ™‚ my house, Silk)
    *]3 eggs
    *]juice of 1 lemon (bottled is fine)
    *]1/3 to 1/2 cup sugar (or equivalent in artificail sweetener)
    *]1 tsp vanilla extract (Use the good stuff, not the kind from the $ store!)
    *]1 cup plain or vanilla yogurt
    *]1 cup raisins (optional)
    *]8 ounces uncooked egg noodles (fine or medium)
    Pour into well buttered 9X13 casserole. Sprinkle top with cinnamon.
    Bake until top is lightly brownedā€¦about an hour. Cut into squares to serve
    May be served hot, cold, orā€“my šŸ‘ --room temperature.

    This serves 8 to 10 people. (And:yup: yes, this is a main dish, not a dessert!! To make it a dessert, you would need twice as much sugar).
Click to expand...

  1. Now that one is a must, I am definitly going to hae to try that one out!
 
Wow. What a great thread! I have to figure out how to save and print some of these recipies. That fake meatloaf recipie is similar to something a well-known vegetarian restaurant here makes called ā€œneatloafā€. They serve it with a sauce. Delicious!
Iā€™m planning to give up flesh meat during lent, like I did last year. That way itā€™s impossible to mistakenly eat meat on a no meat day. The recipies here for seafood and vegetarian meals may just make it too enjoyable this year!šŸ˜ƒ
 
I actually find it much easier to just continue the old way, as we always have, and eat no meat during Lent except on Sundays, and abstain on all the Fridays of the year. That way I have a constant and better repertoire of recipes ā€“ and this thread is one of the best sources aroung ā€“ without having to remind myself and go looking. not to hard because DH is vegan anyhow.
 
I am kind of tending that way myself for the Fridays all year. Iā€™m going to try to avoid all meat except on Sunday, but it gets a bit tricky sometimes. Iā€™m looking at this thread a lot.šŸ‘
 
Pug said:
I tried crab cakes last Friday, but was disappointed. They tasted fishy. I used the kind of crab that is in a plastic tub from the fish counter and is labeled as ā€œpasteurizedā€ and ā€œlump backfinā€. I did this because it was on sale. I checked the expiration date, but it was fine.

Is it always fishy? Puzzleannie mentioned crab in the tuna section, but in a pouch. Is that fishy? How about in the cans? Our market doesnā€™t have the crab in the pouch, just in the cans.

Any suggestions besides buying whole crab? If I do, though, what is the yield of meat once you take all the shells off?
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most places you canned get the canned, if you drain it you lose a lot of the fishy flavor, but also leaves you with very little flavor. no fish should taste really fishy, if it is fresh or handled properly.

I once made a mistake of buying a bag of shrimp because it was on sale and family likes it, only to find it was ā€œshrimp for baitā€
Nopal, or nopales is a cactus paddle about the size of a large manā€™s hand. You take a knife and cut off the nasty needles and then typically chop it up or make strips of it. You can buy it in a can as well, but only somewhere with the right ethnic population.

It has characteristics like okra. It is green and it has that odd slime.
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down here you hold the paddle with tongs and burn off the spikes with a butane lighter (these are the same folks who deep-fry turkeys, they like to live dangerously).

I found the salmon croquette recipe on line but they are deep fried, so forget it. I could do salmon patties or loaf, but too much like bad childhood memories, Iā€™ll stick with salmon steaks

one thing I remember is smelt, in Detroit there would be a smelt run (no, not a 10K race, the fish were swimming up the river, St. Clair?) so smelt were sold everywhere. small slim silvery fish, dipped in batter and fried, but because they were so fresh, simply delicious. usually served with mashed potatoes (not fries for some reason) and fresh cole slaw. Fresh catfish fingerlings are the closest thing I have had to it since I was a teenager.

When in Cleveland I look for Lake Erie Perch, in Michigan I look for fresh whitefish or northern pike, or (and it costs a fortune) rainbow trout, which is an aquired taste. Any fish, caught within the last few hours and properly handled, is a treat. Most of us hate fish because it is seldom fresh and seldom properly handled.

hint about the nopal: like aloe and other succulents it has, shall we say, a cleansing effect on the digestive system, as in, total cleanse. I can manage it scrampled with eggs and potatos, but canā€™t eat it separate in salad yet. But give me time, they caught me putting hot sauce on my breakfast taco the other day.

I tried the Mashed Cauliflower and cauliflower ā€œriceā€ recipes, they are on the Atkins and South Beach websites and books, and they are great, especially with added garlic, onion or chives, or other seasonings. Fresh works better than frozen, and should be cheap about now. I have leftover and am going to try ā€œpotato pancakeā€ for lunch today.
 
puzzleannie said:
down here you hold the paddle with tongs and burn off the spikes with a butane lighter (these are the same folks who deep-fry turkeys, they like to live dangerously)
ā€¦

When in Cleveland I look for Lake Erie Perch, in Michigan I look for fresh whitefish or northern pike, or (and it costs a fortune) rainbow trout, which is an aquired taste. Any fish, caught within the last few hours and properly handled, is a treat. Most of us hate fish because it is seldom fresh and seldom properly handled.
Click to expand...
Do you suppose then I could use tongs and hold the cactus over a burner on my gas stove and have the needles singe off? Sort of like I put a single poblano over the burner if I want to prepare it (remove the skin, etc). Or would the cactus go up in a burst of flame? :eek: Actually, I am lucky and can find freshly prepared cactus at the local market sometimes.

It is true, I think people hate fish because it is never fresh. The other day I brought home some sole that had absolutely no odor. Zero, zip. I was floored and made my husband come in and smell it, sort of like a witness, so people can know it was true. I suppose I ought to have suspected that it really was fresh carp fished out of a pond behind the storeā€¦

Hot sauce for breakfast? Iron stomach.:coolinoff:
 
Tuna Non-Casserole

This is good for when you have no time to think about cooking a meatless meal:
Cook a package of noodles. While they are almost done, heat in microwave:
1 can tuna (drained)
1 small can peas (drained)
1 small can carrots (also drained)
Mix together with a couple of tablespoons of Miracle Whip, and serve.
( The size of the package/cans determines the number of servings).
 
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