Recipes for Lent

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Quick Clam and Corn Chowder (from here)

2 10.5oz cans of cream of potato soup
1 pint frozen corn
1 6.5oz can of minced clams, drained
2 soup cans milk

Place all ingredients in crockpot. Stir to mix.

Cook on Low 3-4 hours or until hot.

My husband mixes in black pepper and sea salt as well. It’s wonderful served with crusty wheat rolls or garlic bread. Mmmm!

Also, this casserole is very good, but very dessert-ish:

allrecipes.com/Recipe/Rum-and-Sweet-Potato-Casserole/Detail.aspx
 
I have found any number of excellent meatless recipes in Jewish cookbooks, or on Jewish recipes websites.
Because of the strict kosher rules against mixing meat & dairy products, Jewish cooks have developed a whole dairy cuisine (“milchig” foods), and they are simply delicious.
There are also “pareve” recipes, which contain neither meat nor dairy products. (Though they sometimes include fish).
The Noodle Pudding recipe I posted earlier in this thread is an example of one of these recipes.
 
French Country Bean Soup
Code: 
* 2 Tbsp. olive oil
* 1 carrot, cut in half-moons
* 1 rib celery, sliced
* 1 small onion, chopped in bite-size pieces
* 1 small leek, chopped in bite-size pieces
* 3 outer leaves Savoy cabbage, rolled and cut in 1/2” strips
* 4 cups vegetable broth
* 1 tsp. dried thyme
* 1 garlic clove, chopped
* 2 cups squash (e.g. butternut), peeled and diced
* 1 can (15 oz.) chickpeas or white beans, rinsed and drained
Heat oil in medium Dutch oven or large, deep saucepan. Sauté carrot, celery, onion, leek, and cabbage until leaves are bright green and other vegetables start to soften, about 3 minutes. Add broth. Cover and simmer for 15 minutes.

Add thyme, garlic, squash and beans. Cover and simmer 15 minutes. Stir in chicken, if using. Ladle soup into deep bowls and serve accompanied by toasted slices of whole-grain French bread or other rustic bread. (This soup reheats well. It keeps up to 5 days, covered, in refrigerator.)

Per serving: 123 calories, 4 g. total fat (less than 1 g. saturated fat), 19 g. carbohydrate, 5 g. protein, 4 g. dietary fiber, 464 mg. sodium.

Source

We tried this last night. It was real nice, kinda sweet from the squash.
 
It seems like almost every year I have to come back and look for this recipe during Lent. 😃
Edwin1961 said:
I found this recipe from another thread.
I made this one during Christmas. I thought it was pretty good.

TATER TOT CASSEROLE

1 (32-ounce) package frozen potato rounds
1 (16 ounce) container sour cream
1 cup shredded Cheddar cheese
1 (10.75 ounce) can condensed cream of mushroom soup
1 (6 ounce) can French-fried onions

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch-baking dish. Arrange tater tots in the prepared baking dish. In a mixing bowl, combine sour cream, cheese, and mushroom soup.
Pour this mixture over the tater tots. Sprinkle onions over the top of the casserole. Bake in the 350 degrees F (175 degrees C) oven for 45 to 60 minutes.

When I made this I added broccoli and I’m sure you could substitute cream of mushroom soup for any other cream soup (especially cheese and brocolli or cream of brocolli soup!) :cool:
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