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Lenten Recipes for Your Family

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The Handbook for Catholic Moms


 
Meatless Lenten Recipes
Calling all Cooks!


As Catholics, we are called to fasting and abstinence from meat on the Fridays of Lent.  Enjoy these favorite meatless recipes from the tables of our Catholic Moms.  Share your submission today:  e-mail Lisa@catholicmom.com.

Lent Resources
Complete Directory of Lent and Easter Products at The Catholic Company

Kid Friendly Tuna Casserole
submitted by Dana

This works great for kids or folks who don’t care for peas

Approximately ½ package of medium egg noodles, cooked and drained
1 can of light tuna in water, well drained
2 cans of cream of mushroom or cream of celery soup
1 can of milk
1 11 oz can of whole kernel corn -OR- 8 oz of frozen corn (doesn’t need to be thawed)
Crushed potato chips

While the noodles are cooking, crush enough potato chips (plain corn flakes will work in a pinch) to top the casserole. Make sure the chips are coarsely crushed and not crumbs when you are done.
In a mixing bowl, combine all the ingredients and mix well. You may add a little salt and pepper to your taste, but the canned soup will provide plenty of sodium. Pour mixture into a large baking dish or casserole. Top with a thin layer of potato chips so that all the casserole is covered. Bake in a 350 degree oven for 40 to 50 minutes, or until bubbles come through the chips. Serve with rolls/bread and a tossed salad with plenty of cold milk.
The potato chip topping adds a little zest while keeping the top noodles from drying out and getting hard while baking. Using two cans of soup with one can of milk makes for a nice, creamy texture that is very palatable to children. When it isn’t Lent, I also use cream of chicken soup. Actually, I use whatever is in the pantry - if I have one can of mushroom and one of celery or chicken, I use one of each, etc.

Luncheon Salad
submitted by Dana

8 oz pkg of novelty pasta (small shells, bowties, wheels, etc.), cooked and drained
5 to 8 hard boiled eggs cut into quarters
1 can of light tuna in water, well drained
8 oz frozen peas (small box or ½ bag)
½ cup diced celery, more or less
1 to 2 Tbsp minced onion, more or less
Approx. ½ to 2/3 cup commercial salad dressing - depends on how moist you like your salad
½ to 1 tsp. seasoned salt, such as Lawry’s
½ tsp garlic salt
½ tsp. ground black pepper
1 tsp. dill weed (optional)

While the pasta is cooking, combine the salad dressing and seasonings in a large mixing bowl. Add the tuna, eggs, and veggies without mixing. When the pasta has cooked and drained, add to the mix and stir well. More dressing can be added until it is the way you like your salads. Seasonings may be adjusted at this time as well. Chill for at least an hour. This makes a great lunch or even as a snack when you want something light but are hungry. I dice the celery so that it is similar in size to the peas.

Broiled Tilapia with Lemon caper sauce
submitted by Jude
 
1-1/2 lbs. tilapia
2 bsp. olive oil
1/2 cup Italian salad dressing
2 Tbsp. capers
1 tsp. parsley, chopped
2 Tbsp. lemon juice
 
Place tilapia on broiler pan and brush with olive oil. Broil fish until thoroughly cooked.
While fish is cooking, mix Italian dressing, lemon juice, capers and parsley together to make caper sauce.
Place fish on plates, drizzle each fish fillet with sauce and serve.
Serves: 4
Prep time: 5 min. cook time: 10 min.

Deb's Easy Tuna Melts
submitted by Deb

4 toasted English muffin halves
1 can tuna in water, drained
1/4 cup chopped celery
2 tablespoons chopped onion
1/4 cup mayonnaise
salt and pepper as desired
8 very thin slices tomato
8 slices cheese of your choice (Jack, Americian, White, or Cheddar)

1) Preheat oven to 350 degrees
2) Lightly toast the muffins
3) Line baking sheet with foil and put muffins on this
4) Mix up the tuna salad
5) Spoon the tuna salad onto the muffins, add sliced tomato on top
6) Bake for about 8 minutes, then add cheese slice and bake for another 2 minutes.
Serves 4

Rice and Beans
submitted by Sharon

One of our favorites is rice and bean tostados or tacos. It's instant brown rice, chopped onion, and once that is simmering, you add a can red beans in chili sauce. Stir that, then add a can of corn (drained). Mix it together and heat.  Then serve it as tacos or over heated flat tortillas w/ lettuce. We use cheese, but it's flavored enough to omit the cheese.
Tuna Casserole
submitted by Larica
 
1 can Tuna
1 pkg  noodles
2tbs  Miracle Whip
1 sm can sweet peas
1 sm can baby carrots
 
Directions
Take your noodles and put them in to boil.  Then you take and drain your Tuna.  You drain your carrots, and peas.  And Microwave them in the microwave for about 2 -2 1/2 minutes.  Till they get hot.  Then you combine your tuna, miracle whip, and your veggie mixture, and noodles.  And there you have it.  Put in the refrigerator to cool a bit.  It is good either way.

No Meat Baked Spaghetti
submitted by Kimberly

This spaghetti typically gets rave reviews from my very carnivorous roommates and is very easy to come home and make after a long day at work:

1 package of spaghetti pasta (angel hair cooks fastest)

2 jars of Spaghetti sauce (you can use homemade if that is your preference)

grated Parmesan  

shredded cheese (I prefer a mixture of mozzarella, Colby and Monterey jack cheese)

Pre-heat oven to 350 degrees while cooking noodles until al dente. To speed the process, I also go ahead and warm the spaghetti sauce (I prefer Prego Fresh Mushroom, but it doesn’t really matter) in a separate pan while the noodles cook. When the noodles are cooked, mix with the sauce, then fill a large casserole dish about half way. I then put a thick layer of parmesan cheese and the shredded cheese. Then put the rest of the spaghetti on top, and cover that layer with more parmesan and shredded cheese.  Cover with foil and put in over for 10 minutes or until the cheese is melted (it takes less time if the sauce was pre-heated on the stove).  Using reduced fat cheese will reduce the calories in what can easily be a high calorie meal.

STUFFED SHELL PIEROGIES
Submitted by Susan

3 lbs potatoes (about 8) peeled & quartered
8 oz shredded Cheddar cheese (2 cups)
1 tsp salt
1/2 tsp pepper
6 cups sliced onions (Vidalia, if you can get them)
Butter or margarine (I use lots)
1 box jumbo shells, cooked until tender-firm and cooled under running cold
water

Cooks potatoes until soft, drain. Add cheese, salt & pepper and mash until
smooth.  Melt margarine or butter in large skillet. Add onions and cook 10 to 15
minutes until tender but NOT browned. Spread half the onions over the bottom
of a 13x9 baking dish. (May take 2 pans)

Stuff each shell with heaping TBL of the potato mixture, close edges.
Arrange in single layer over onions, spread remaining onions on top (you can
use two pans or freeze the pierogies for later use). Bake at 350 degrees
uncovered 15 to 20 minutes or until heated through.

While this is not difficult, it is a multi-step recipe. (1) cook pasta
shells (2) potato preparation and cooking (3) potato mashing (4) onion
slicing and cooking (5) stuffing pasta shells (6) layering onions and shells
(7) baking. But I'm am so GOLDEN in my husband's eyes when I make the
recipe!!!
 

Broccoli Quiche
submitted by Ruth
 

2 tablespoons butter
1 onion, minced
1 teaspoon minced garlic
2 cups chopped fresh broccoli
1 (9 inch) unbaked pie crust
1 1/2 cups shredded

   mozzarella cheese
4 eggs, well beaten
1 1/2 cups milk
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon butter, melted


Directions
1 Preheat oven to 350 degrees F (175 degrees C).
2 Over medium-low heat melt butter in a large saucepan.
   Add onions, garlic and broccoli. Cook slowly, stirring
   occasionally until the vegetables are soft. Spoon vegetables into
   crust and sprinkle with cheese.
3 Combine eggs and milk. Season with salt and pepper.
   Stir in melted butter. Pour egg mixture over vegetables and cheese.
4 Bake in preheated oven for 30 minutes, or until center
   has set.

Cajun Seafood Pasta
submitted by Ruth
 

2 cups heavy whipping cream
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh thyme
2 teaspoons salt
2 teaspoons ground black pepper
1-1/2 teaspoons crushed red pepper flakes
1 teaspoon ground white pepper

 

1 cup chopped green onions
1 cup chopped parsley
1/2-pound shrimp, peeled and deveined
1/2 cup shredded Swiss cheese
1/2 cup grated Parmesan cheese
1-pound dry fettucine pasta


Directions
1 Cook pasta in a large pot of boiling salted water until al dente.
2 Meanwhile, pour cream into large skillet. Cook over medium heat, stirring constantly, until just about boiling. Reduce heat, and add herbs, salt, peppers, onions, and parsley. Simmer 7 to 8 minutes, or until thickened.
3 Stir in seafood, cooking until shrimp is no longer transparent. Stir in cheeses, blending well.
4 Drain pasta. Serve sauce over noodles.

 

Classic Minestrone
submitted by Ruth

3 tablespoons olive oil
1 onion, sliced
2 carrots, chopped
1 zucchini, thinly sliced
4 ounces green beans, cut into 1 inch pieces
2 stalks celery, thinly sliced
1 1/2 quarts vegetable stock

1 can chopped tomatoes
1 tablespoon chopped fresh thyme

1 can small kidney beans
1 (15 ounce) can cannellini beans, with liquid
1/4 cup elbow macaroni
salt and ground black pepper to taste

 


Directions
1 Heat olive oil in a large saucepan, over medium heat.
   Add leek, kidney beans, carrots, zucchini, green beans and celery.
   Cover, and reduce heat to low. Cook for 15 minutes, shaking
   the pan occasionally.
2 Stir in the stock, tomatoes and thyme. Bring to a
   boil, then replace the lid, and reduce heat to low; simmer
   gently for 30 minutes.
3 Stir in the cannelloni beans with liquid and pasta.
   Simmer for an additional 10 minutes, or until pasta is al
   dente. Season with salt and pepper to taste before serving.

 

Cream of Onion and Potato Soup
submitted by Ruth

 

  

 

     

8 potatoes, peeled and cubed

4 onions, chopped

6 tablespoons all-purpose flour

6 tablespoons butter

2 cups milk

3 tablespoons chopped fresh parsley

 salt and pepper to taste

 

     

 Directions 

  

 

1

In a large pot over high heat, combine the potatoes, onions and water to cover and boil for 30 to 45 minutes, or until tender. Drain the mixture, reserving 3 cups of the water. Transfer this in small batches to a blender and puree until smooth.

2

In the same pot over medium heat, combine the flour and the butter, stirring together well, to form a roux. Slowly add the milk, stirring constantly, until well blended. Reduce heat to low and add the pureed potato mixture. Let simmer, stirring occasionally for 5 to 10 minutes. Add the parsley and season with salt and pepper to taste.

Middle Eastern Pitas
submitted by Ruth 

1 package pita breads
¼ cup hummus
1 cup crumbled feta cheese
2 cups shredded spinach
1 large tomato, seeded and chopped
¼ cup sliced ripe olives
1 small onion, diced

Heat oven to 400. Place pita breads in pan. Spread hummus on each pita bread. Sprinkle with cheese. Bake 8 to 10 minutes. Top each pita with onion. Spinach, tomato, and olives.

Pasta and Cauliflower
submitted by Ruth

1 head cauliflower, broken into small florets
½ cup olive oil
1 onion, chopped
2 cloves garlic, minced
1 teaspoon chopped fresh parsley

 

¼ teaspoon garlic powder
salt to taste
ground black pepper to taste
2 tablespoons grated Parmesan cheese
1-pound spaghetti


Directions
1 Cook pasta in a large pot of boiling salted water until al dente.
2 Meanwhile, steam frozen cauliflower until tender. Alternatively, break cauliflower into flowerets, and steam until tender.
3 Heat olive oil in a large skillet. Add onion and sauté until golden. Add garlic, and sauté until golden brown. Stir in cauliflower and seasonings.
4 Drain pasta, and transfer to a large serving bowl. Toss with onion and cauliflower mixture, and top with cheese.

Pizza Soup
submitted by Ruth 

1 Tb. olive or vegetable oil
1 medium onion, sliced
1 large green bell pepper, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
2 cloves garlic, finely chopped
2 cups water
2 cans (14½ oz. each) diced tomatoes in olive oil, garlic and spices, undrained
1 can (6 oz.) tomato paste
1 cup sliced mushrooms (3 oz)
1½  ts. Italian seasoning
1 can (15 to 16 oz) kidney beans, rinsed and drained
1 can (15 to 16 oz) white beans, rinsed and drained
6 slices french bread, each ½ in. thick
1½ cups shredded mozzarella cheese

Heat oil in pan over medium heat. Cook onion, bell peppers and garlic in oil, stirring occasionally, until onion is tender. Stir in water, tomatoes, and tomato paste until blended.
Stir in remaining ingredients except bread and cheese. Heat to boiling; reduce heat. Cover and simmer 10 minutes, stirring occasionally. 
Just before serving, heat oven to 425. Place bread on ungreased cookie sheet. Toast bread in oven about 6 min., turning over once until golden brown.

Salsa Rice Enchiladas
submitted by Ruth
 

1 jar salsa (24 oz.)
1 ts. chili powder
1 cup cooked rice
1 can (15 oz.) black beans, rinsed and drained
10 tortillas
¼ cup shredded cheddar cheese
¼ shredded jack cheese 

Heat oven to 375. Spray baking dish. Heat 1½ cups of salsa and the chili powder to boiling. Stir in rice. Stir in beans. Spoon about 2 tbs. rice mixture onto one side of each tortilla. Roll up tortillas; place seam side down. Spoon remaining salsa over tortillas. Sprinkle with cheeses bake uncovered for 15 to 20 minutes.

Spinach Calzones
submitted by Ruth

8 Oz. Mozzarella cheese
1 lb. Ricotta cheese
10 oz. frozen package spinach
Pizza dough

Make pizza dough and cut in half. Let it rise and roll out into 2 circles. Combine first 3 ingredients and spoon half of mixture in the middle of dough and fold it in half. Press to seal. Bake for 25 minutes at 350.

 

Salmon Quesadillas
submitted by Michelle


2 garlic cloves, minced
1 tsp oil
1 can (14 3/4 oz) salmon, drained
1-2 tsp basil
1/2 tsp pepper
margarine or butter
8 - 8" flour tortillas
2 cups (8oz) shredded cheese, mozzarella, cheddar, Colby, or some
combination to your liking

In a skillet sauté garlic in oil until tender. Stir in salmon, basil and
pepper. Cook over medium heat until heated through. Meanwhile spread margarine or butter over one side of tortillas. Place 4 tortillas, buttered side down on a griddle. Take salmon mixture off heat and add cheese, stirring just to mix it together. Place 1/4 of salmon mixture on each tortilla then top with another, buttered side up. Cook on low until lightly brown, then flip over and cook that side until lightly brown. Cut into wedges and serve with salsa or guacamole.

Mom's Salmon Patties (from the 50's)
submitted by Peggy


1 (soup can size) Can of Salmon
1 egg
about 1/2 tube of crushed Ritz crackers ( or more depending on your taste)
Salt and Pepper to taste (and any other spice you wish to add)

Mix well and shape into 4 patties, and fry until nice and golden
Fried potatoes/onions, and applesauce go good with this!

My Mom's Tuna Casserole from the 50's!
submitted by Peggy

This will fit in a glass "meatloaf" pan
1 small can of tuna
1 can of Campbell's Mushroom soup with a little milk (off brand doesn't
taste as good!)
A couple of handfuls of frozen peas
A couple of handfuls of cooked noodles

Mix together all but noodles.  Cook noodles according to pkg directions, and add to mixture- Put in loaf pan, and top with crushed Potato Chips!
Bake for about 30 mins at 350 degrees

Quick method, mix all ingredients and cook on stovetop for about 15 mins. or until peas are cooked!  We used to have this with applesauce and bread and butter.  Now we have salad with it also! Happy Lent!
Mediterranean Chic Peas
submitted by Rebecca


This is a must make -- a family favorite at my house. 30 min. from pulling the ingredients together to putting it on table.

1 large onion chopped
several cloves of garlic (adjust to your own taste)
olive oil to sauté
1 to 2 cans ck peas (recipe says one, I use two)
1 bunch fresh spinach chopped, washed well (recipe says 1 10oz frozen, defrosted)
1 quart of canned tomatoes (recipe says a 28 oz can. I don't think this would have enough juice to suit my taste -- my mom's canned toms are very juicy -- you might add a bit of juice if you use canned tomatoes)
1/2 to 1 tsp crushed red pepper (I don't because daughter doesn't like it hot)
1 unmeasured bunch of dill, chopped (recipe: 1 tsp oregano)
Juice of 1 lemon
s&p to taste.
sauté onion and garlic. add everything else except lemon. simmer till fully married (10 min or so). I serve with lemon wedges so we can each add to our own taste and with a loaf of focaccia or something like that.)

Polenta Salad
submitted by Rebecca

Make a spinach salad with all your favorite ingredients.
Slice a tube of polenta (polenta, pasta, bread are a few things I almost never make from scratch! ha, and junk food or course) and fry till nicely browned and crispy on both sides.
top polenta with a thin slice of parm (if you're not vegan) and melt.
top salad with polenta and dress with vinaigrette.

Rebecca's No Measure Pasta
submitted by Rebecca


Put you favorite pasta in to cook.
Put a lb or so of asparagus or broccoli in to steam till just done but not too tender (like the pasta!)
In sauté pan, heat a bit of olive oil.
Toss in some minced garlic till sautéed.
Add the chopped steamed asparagus and sauté just a bit
Add a helping of pasta and toss.
Top with chopped tomatoes, parm, s&p.
Repeat as necessary till everyone has some. I guess you could do the whole batch, I just never do.
Family-Style French Toast
submitted by Michelle


2/3 cup brown sugar
1/2 cup margarine or butter, melted
2 tsp cinnamon
6 eggs, lightly beaten
1 3/4 cups milk
1 loaf (1 lb.) French Bread or Texas Toast, cut into 1 inch slices
powdered sugar

Combine brown sugar, margarine and cinnamon; spread evenly in a 15x10x1 baking pan; set aside. Combine eggs and milk in a shallow dish; dip bread in mixture then place in pan. Bake, uncovered, at 350 for 25 minutes. Serve brown sugar side up; dust with powdered sugar. It's best if you loosen the bread from the pan right away - it's less likely to stick while it's still warm.
Tuna Noodle Casserole
submitted by Michelle


3 cups dried noodles
2 tbsp margarine or butter
2 tbsp flour
1 1/2 cups milk
2 tsp chili powder
2 tbsp onion
pepper to taste
1 cup sliced or grated Velveeta
1 can tuna

Cook noodles as directed on pkg. Make white sauce of margarine, flour and milk; cook till slightly thick. (I do this in the microwave) Add all other ingredients. Cover and cook at 350 for 30 minutes.

Mushroom-Laced Fettuccine
submitted by Lori


3 TBSP margarine or butter
1/2 lb. sliced mushrooms
1 envelope Lipton Recipe Secrets Savory Herb With Garlic soup mix
1 1/4 C. milk
8 oz fettuccine, cooked & drained

In 10 inch skillet, melt marg. or butter over medium heat & cook mushrooms, stirring occasionally, 6 min. or until tender. Add soup mix blended with milk. Bring to the boiling point over high heat, stirring frequently. Makes about main dish or 4 side dish servings.
Angel Hair Pasta with Tomato-Scallop Sauce
submitted by Lori

1 pkg. Louis Kemp Scallop Delights
2 TBSP olive oil
1 med. onion, chopped
1 small bell pepper, chopped
1 clove garlic, minced
2 - 16 oz cans diced tomatoes
1 tsp. oregano
Salt & pepper to taste
1 pound angel hair pasta, cooked & drained

In skillet, combine olive oil, onion, bell pepper & garlic.
Sauté over medium heat until veggies are tender. Add tomatoes, oregano, salt & pepper. Bring to a boil for 1 minute. Reduce heat & simmer for 10 min. Add Scallop Delights & simmer another 3 min. Serve warm sauce over pasta. Top with parmesan cheese, if desired. 4 - 6 servings.

Terrific Tuna Roll-Ups
submitted by Lori

1/4 C. reduced fat mayo or Miracle Whip
1 1/2 TBSP Dijon mustard
2 cans (6 1/4 oz each) chunk tuna, packed in water, drained
1/2 C. drained water chestnuts, sliced & coarsely chopped
1/2 C. thinly sliced green onions
1/3 C. chopped red bell pepper
4 - 8 inch flour tortillas
2-3 C. shredded lettuce

Blend mayo & mustard. Stir in tuna, water chestnuts, green onion & bell pepper. Divide tuna mixture among tortillas, spreading to within 1 inch of the edges. Cover each tortilla with about 1/2 C. of lettuce. Roll each up tightly like a jelly roll. Cut in half diagonally & serve immediately, or cover with plastic wrap & refrigerate up to 3 hours. 4 servings.
Seafood Lasagna
submitted by Lori

1 lb. light cream cheese
3 scallions, chopped
1/4 C. milk
2 tsp. Old Bay or Creole seasoning
2 red bell peppers, finely diced
2 boxes (10 oz each) frozen chopped broccoli, thawed & squeezed dry
3/4 lb. imitation crabmeat, shredded
2 eggs
1/2 tsp. salt
1/4 tsp. black pepper
1 jar (1 lb.) alfredo pasta sauce
12 no-boil lasagna noodles
1/4 C. grated parmesan cheese

Heat oven to 350*. Grease 9x13x2 baking dish. Stir cream cheese, scallions, milk & Old Bay seasoning in large bowl until smooth. Stir in peppers, reserving 1/2 C. Add broccoli, reserving 1/2 C. Add crabmeat, 1 egg, salt & pepper. Whisk remaining egg into alfredo sauce. Spread 1/3 C. alfredo sauce into prepared baking dish. Top with 3 noodles & 1/3 crab mixture. Repeat, layering twice with noodles, crabmeat, noodles, crabmeat, noodles, crabmeat. Top with 3 noodles; sprinkle with reserved red pepper & broccoli. Pour on remaining alfredo sauce. Sprinkle with parmesan. Bake, covered, in 350* oven 30 minutes. Uncover & bake 20-25 minutes, until browned & bubbly. Let stand 10 minutes before cutting. 12 servings.

Crepes
submitted by Ash

This is easy (not a formal recipe) but it takes some time. Make crepes (12 or so). (or to make it faster use non boiling lasagna noodles - you can usually get these at an Italian bakery). Boil one package of spinach or boil one head of spinach. Drain the spinach well. Put it in a food processor with one container (500 grams) of ricotta cheese. Puree until smooth. Put the spinach on the crepes and roll up. Cover with a cheese sauce. Bake at 350 for 1/2 hour or so or one hour for the noodles. enjoy. Also - you can freeze this recipe, minus the cheese sauce and enjoy at a later time.
Macaroni-Cheese Puff
submitted by Sassy

Cook 1/2 cup small elbow macaroni in boiling salted water till tender; drain. Combine 1 1/2 C. milk, 6 ozs sharp processed American cheese, shredded (1 1/2 C.), and 3 T. butter; cook and stir over low heat till cheese is melted. Stir small amount of hot mixture into 3 beaten egg yolks; return to hot mixture; blend thoroughly. Add cooked macaroni, 1 C. soft bread crumbs, 1/4 C chopped canned pimiento, 1 T. snipped parsley, and 1 T. grated onion.

Beat 3 egg whites and 1/4 t. cream of tartar till stiff peaks form. Gently fold into macaroni mixture. Pour into ungreased 1 1/2 quart soufflé dish. Bake in slow oven (325) for 1 hour or till set. Serve immediately. Serves 6.

Hungarian Noodle Bake
submitted by Sassy

4 ozs fine noodles
1/4 C finely, chopped onion
1 clove garlic, minced
1 T. butter
1 12 ozs carton (1 1/2 C.) cream-style cottage cheese
1 C. dairy sour cream
1 t. Worcestershire sauce
Dash bottled hot pepper sauce (only a dash)
2 t. poppy seed

Cook noodles in large amount of boiling salted water till tender; (I usually bring water to a boil, add the noodles and let it come back to boil and then turn it off and cover the pan for about 15 mins.) Drain.

Cook onion and garlic in butter till tender. Combine noodles and onion mixture with remaining ingredients, 1/2 t. salt, and dash of pepper. Turn into greased 10x6x1 1/2 inch baking dish. Bake at 350 for 25 mins or till hot. Sprinkle with paprika. Pass grated Parmesan cheese. Serves 6

Golden Cheese Bake
submitted by Sassy

Cook 3 c. shredded carrots covered in 1 c. water for 10 minutes; drain.  Combine with 2 c. cooked long-grain rice, 6 ozs processed American cheese, shredded (1 1/2 c.), 1 c. milk, 2 beaten eggs, 2 T. minced onion, 1 t. salt, and 1/4 t. pepper. Turn into 1 1/2 quart casserole dish. Top with additional 1/2 c. shredded cheese. Bake uncovered at 350 about 1 hr. Serves 6.


CHILE RELLENO CASSEROLE (SERVES 4-6)
submitted by Lisalis

Remember to make this ahead then  "COVER DISH AND CHILL OVERNIGHT (OR AT LEAST 4 HOURS)" before baking.


OIL A 9" X 9" CASSEROLE PAN
PLACE 4 SLICES OF WHOLE WHEAT BREAD ON BOTTOM OF PAN
GRATE:

ABOUT 1/2 LB. (2 CUPS GRATED) Cheddar Cheese
About 1/2 lb (2 CUPS GRATED) Jack or Mozzarella Cheese

SPRINKLE CHEESES OVER BREAD

SPREAD ON TOP OF CHEESE:

I SMALL (4 OZ.) CAN CHOPPED GREEN CHILES (3/8 TO 1/2 CUP)

BEAT 6 EGGS IN A BOWL, ADD 2 CUPS MILK, BEAT

ADD TO EGG MIXTURE:

1/2 TEASPOON (TSP) CRUMBLED OREGANO
1/4 TSP EACH SALT, PEPPER, PAPRIKA, MUSTARD POWDER, GARLIC POWDER

BEAT UNTIL BLENDED
POUR EGG MIXTURE OVER CHEESE
COVER DISH AND CHILL OVERNIGHT (OR AT LEAST 4 HOURS)

BAKE AT 325 DEGREES FOR 55-60 MINUTES, UNTIL TOP IS LIGHTLY BROWNED

LET STAND 10 MINUTES BEFORE SERVING
PREPARATION AND CLEAN-UP TIME 40 MINUTES
3000 CALORIES TOTAL
6 SERVINGS OF 600 CALORIES AND 28 GRAMS PROTEIN EACH

Tomato Juice Spaghetti
Submitted by Ojiby

1 pot of boiling water.
1/2 tsp. salt.
1 tbs. of olive oil.
1 pkg of spaghetti.
2 tbs. of  margarine.
1 small onion.
1 540ml can of tomato juice.
salt and pepper.
Add 1/2 tsp. of salt and 1 tbs. of olive oil to one pot of boiling water.  Place spaghetti in water and cook until done(10min). While spaghetti is cooking, slice and chop onions into tiny bits.  Drain cooked spaghetti into colander.  Remove spaghetti from colander and place back into pot.  Add the onions, 2 tbsp of margarine, salt and pepper to taste and pour whole can of tomato juice in pot as well.  Stir vigorously until all is mixed, and butter has melted. Serve with veggie platter, dip and assorted breads.
Hot Cheese Puffs

8oz cream cheese     
2 T. fresh chopped chives
1/4 t. Creole seasoning
1/4 cup parmesan cheese                                                      
2 t. grated onion
1/2 cup mayo
Mix and spread on bread with crusts cut off.  Bake 350 for 15 to 20 min. May freeze.
Cherry and Lemon Sour Cream Salad
submitted by Jo

1st layer
1 box black cherry jello 3 oz size
2 cans dark red sweet pitted cherries
1 and 1/2 cups cherry juice + water if needed heated
Dissolve jello in hot liquid.  Add cherries and chill in mold.
2nd layer
1 box lemon jello 3oz size
6oz cream cheese softened
1 cup hot water
1/2 cup sour cream
1 small can crushed pineapple
Dissolve jello in hot water.  Mash cream cheese with sour cream.  Add pineapple to cheese mixture.  Mix with jello. Chill slightly.  Pour over first layer.
Crabmeat and Artichoke Casserole

Drain 2 cans artichoke hearts.  Cut each in half and put in the bottom of a
casserole dish.  Next layer 1lb fresh white crabmeat.  Next layer sliced
fresh mushrooms.  Cover with sauce .  Sauce: 4tabsp. butter, 4tabsp. flour,
1/2teasp. salt 1/4teasp.pepper,1/4teasp. Creole seasoning,  1 cup heavy
cream,  1tabsp. Worcestershire sauce,  1/2 cup dry white wine.  Sprinkle
with parmesan cheese and paprika.  Bake 350 20 to 30 min.
Stuffed Jumbo Shrimp
submitted by Jo

Stuffing:  2 white onions finely chopped,  2 green peppers finely chopped,  4 stalks celery finely chopped,  5 pods fresh garlic finely chopped,  1 cup fresh parsley finely chopped,  1lb cooked shrimp finely chopped  all sautéed in 2 sticks butter until soft--about 15 min.  Add 1lb fresh white crabmeat,  2 beaten eggs,  1/2 loaf French bread that has been soaked in water and squeezed dry,  salt and pepper to taste.  cook about 10 min.  Peel jumbo shrimp and butterfly.  Put about 1 tabsp. stuffing on each shrimp.  Dust with
seasoned bread crumbs and drizzle with melted butter.  Bake 400 until shrimp are pink and stuffing is browned.

BROCCOLI RICE CASSEROLE
Submitted by Janice

One and one-half cup instant rice
One small jar Cheese Whiz
One can Cream of Mushroom soup
One head cooked broccoli tips (still firm)
One half cup chopped celery
One half cup chopped onion
One cube butter cut in small pieces
Mix all ingredients together in bowl. Place in baking dish. Bake uncovered at 350 degrees for approximately 30 to 40 minutes, or until hot and bubbly.
Cheese and Tortilla Pie
submitted by Anne


1/2 lb. Monterey Jack cheese, grated
1/2 lb Cheddar cheese, grated 1 - 24 oz. can sliced olives
3 or 4 chopped green onions
8 - 4 inch corn tortillas
1 1/2 cups cottage cheese
1/2 cup sour cream]
1 - 8oz can tomato sauce
1 - 8 oz. can green chili salsa

Combine the grated cheeses, olives, green onions (reserve 1/4 cup of the cheese for tipping).  Combine cottage cheese and sour cream.  In 3 Quart casserole (greased) start layering tortilla, cottage cheese mixture, and cheeses.  Repeat.  Combine tomato sauce and and chili sauce and pour over top of of casserole.  Top with remaining grated cheese.  Bake covered at 350 for 40 minutes.  
Mexican Rice and Bean Bake
W. Lomano

2 cups cooked rice
2 eggs
1 1/2 c. salsa (any heat, to your taste)
1 c. shredded cheddar cheese
1 (15 to 16 oz.) can pinto beans, drained
1/4 t. chili powder
Heat oven to 350 degrees; grease a 8x8x2-inch baking dish.  Mix rice, eggs, 1/2 c. salsa  and 1/2 c. cheese; press into dish.  In same bowl, mix beans and 1 c. salsa; spoon over rice mixture. Sprinkle with 1/2 c. cheese and the chili powder. Bake uncovered 30 to 35 minutes. Let stand 5 minutes before serving. (Serves 6)   Serve with salad, corn bread or warm tortillas and vegetarian refried beans. 
Cheese Chowder

3 cups of Water
3 bullion cubes (optional)
1 can green beans
3-4 potatoes, cubed
2-3 carrots, cut into bite-sized pieces
chopped onion--as much as you like
Bring above ingredients to a boil and then simmer until vegetables are done.

1 stick margarine or butter
1/3 cup of flour
3 cups milk
1 lb. shredded cheddar cheese
Melt butter in large skillet, whisk in flour making pastey roiux.  Slowly add milk while whisking.  Continue stirring with whisk until mixture thickens slightly on whisk.  Slowly add cheddar cheese.  When all the cheese is melted and mixed into milk mixture, add to soup.  Add 1 small jar of diced pimento 
Have fun---substitute or add different vegetables--broccoli works well!
Spinach Soufflé with water chestnuts
submitted by Anne

2/3 cup non-fat cottage cheese
1/3 cup non-fat plain yogurt
1/2 teaspoon minced garlic
4 tsp. fresh minced basil
10 oz. frozen chopped spinach
8 oz. sliced water chestnuts
1 med diced onion
1 cup sliced mushrooms
1 cup grated carrots
1 cup grated zucchini
6 egg whites
1/4 ts. cream of tartar 1/4 cup grated parmesan cheese

Blend the cottage cheese, yogurt, garlic and basil together in a bow.  Place the spinach, water chestnuts, onion, mushrooms, carrots, zucchini and the blended mixture in a large bowl and mix them together.  In a separate container, beat the egg whites and cream of tartar until they are stiff and then fold them into the spinach mixture.  Bake the soufflé in a 9 inch sprayed pie pan for one hour at 350.  Remove the soufflé from the oven when the top is golden brown, sprinkle with the Parmesan cheese
and serve.  
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The Madison County Cookbook : Homespun Recipes, Family Traditions and Recollections From Winterset, Iowa - The heart of Madison County
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