Recipe: Seasonal Recipes (45) - Recipelink.com (2024)

Here's some seasonal recipes to get things going. :-)

Joe

SHROVE TUESDAY PANCAKES
4 oz. flour
1 tbsp. sugar
1 egg
1/2 pt. milk
1/4 tsp. salt
1 oz. fat
Lemon
Sieve flour and salt together and make hollow in center of bowl. Add the
eggs and half of the milk very gradually stir in the middle of the bowl
with a wooden spoon until all the flour is worked down. Beat batter well,
add the rest of the milk and leave to stand. Melt fat in a strong frying
pan. Heat until it smokes. Stir the batter and just cover bottom of
frying pan with a little. Fry until set. Shake the pancake loose, toss
over, and fry second side. Turn out on soft paper. Sprinkle with sugar
and lemon juice. Roll up quickly and place in hot dish. Serve hot.

FAT TUESDAY SHRIMP
3 tbsp. butter
1 lb. raw shelled shrimp
Dry white wine, chilled
1 c. cooked rice, chilled
1 c. mixed frozen vegetables, thawed
& drained
1 bunch scallions, sliced thin
3/4 c. mayonnaise
2 to 4 tbsp. creole mustard (recipe follows)
CREOLE MUSTARD:
1/4 c. dry mustard
2 tbsp. hot water
Dash of cayenne pepper
2 tbsp. brown sugar
1/2 tsp. salt
1/4 c. vinegar, preferably wine vinegar
1/4 c. olive oil
Heat butter, add shrimp and stir-fry until done, about 5 minutes. Turn
into bowl, add wine to cover and chill. (Do not marinate in wine longer
than one hour.) Toss rice with thawed vegetables and scallions. Add
mayonnaise and creole mustard, toss well. Arrange on lettuce covered
plate. (Pile rice in center hollow it to hold shrimp.) Drain shrimp and
mound in center of rice. CREOLE MUSTARD: Dissolve mustard in water. Add
remaining ingredients and beat or whirl in blender. Makes 1/2 cup. Store
in refrigerator. Shake before using. Makes 4 to 5 servings.
MARDI GRAS FILLING
1/2 c. sugar
1 tbsp. cornstarch
1/2 c. evaporated milk
1/3 c. butterscotch pieces
1 egg yolk, beaten
2 tbsp. butter
1 c. flaked coconut
1 c. chopped pecans or walnuts
Combine sugar and cornstarch in a 2 quart saucepan. Stir in milk,
butterscotch pieces and egg yolk. Cook over medium heat, stirring
constantly, until thick. Remove from heat, add butter, coconut and nuts.
Cool.

MARDI GRAS BEAN AND RICE
1/2 lb. pork sausage, hamburger or sliced wieners
2 c. water
1 can tomatoes
1 can kidney beans, undrained
1 c. uncooked regular rice
1 c. celery, chopped
1 envelope Sloppy Joe mix
Brown meat in large skillet (if wieners are used, heat lightly in 2
tablespoons oil or margarine and do not pour off drippings). Add remaining
ingredients; stir and mix well. Cover, simmer for 30 minutes, stirring
constantly.

MARDI GRAS PUNCH
1 can (6 oz.) frozen orange juice concentrate, thawed
1 can (6 oz.) frozen lemonade concentrate, thawed
1 qt. apple juice, chilled
2 qts. ginger ale, chilled
Raspberry, orange, lime and lemon sherbet
In large punch bowl, stir together concentrates and apple juice. Stir in
ginger ale; scoop sherbet into balls and spoon into punch. Or, if you
wish, float ice cubes in bowl. 14 servings (about 1 cup each).

MARDI GRAS BREAKFAST
2 lb. pkg. frozen hash browns
1 link smoked sausage, chopped
1 lb. whole hog sausage, cooked just past pink, not browned
1 sm. jar chopped pimento
1 can mushroom pieces
6 sm. green onions with tops, chopped
1 tsp. Italian seasoning
Salt and pepper to taste
1 (10 oz.) pkg. sharp Longhorn cheese, grated (store in freezer until ready
to use)
9x13 inch baking dish
Add hash browns to bottom of pan, then add all other mixture except
cheese and eggs. Break eggs and let them run through mixture. Add cheese
and bake at 350 degrees for 40 or 45 minutes. Serve with fruit.

MARDI GRAS CAKE
1/2 c. margarine
1 c. firmly packed brown sugar
1 lg. (30 oz.) can fruit co*cktail
1 box lemon cake mix
1 c. water
Drain fruit co*cktail, reserving 1/2 cup of syrup. Melt margarine in 9 x
13 inch baking pan. Sprinkle brown sugar evenly over margarine. Then
distribute fruit over sugar. Add 1 cup water and 1/2 cup syrup to cake
mix. Blend well. Pour over fruit in pan. Bake at 350 degrees for 45-50
minutes. Cool. Invert carefully to serve.

MARDI GRAS CAKE
2/3 c. butterscotch pieces
1/4 c. water
2 1/4 c. all purpose flour
1 tsp. salt
1 tsp. soda
1/2 tsp. baking powder
1 c. sugar
1/4 c. brown sugar, firmly packed
1/2 c. shortening
3 eggs, unbeaten
1 c. buttermilk
Melt butterscotch pieces in water in a saucepan. Cool. Combine flour
with salt, soda and baking powder; set aside. Add sugar and brown sugar
gradually to shortening, creaming well. Blend in eggs, blending well after
each addition. Add butterscotch pieces solution; mix well. Add dry
ingredients alternately with buttermilk beginning and ending with dry
ingredients. Blend well after each addition. (With mixer, use a low
speed.) Put batter in two 9 inch greased and floured round layer cake
pans. Bake at 375 degrees for 30 to 35 minutes. Cool; spread "Mardi Gras"
filling between layers and on top to within 1/2 inch of edge. Frost sides
and top edge with Cream Cheese frosting.

MARDI GRAS KING CAKE
1/2 c. milk
1/2 c. sugar
1 1/2 tsp. salt
1/2 c. shortening
1/3 c. warm water (110-115 degrees)
2 pkgs. dry yeast
3 eggs
1 tsp. grated lemon rind
1/2 tsp. nutmeg
4 1/2 - 5 c. bread flour, sifted
1 (1") baby doll, bean or nut
LEMON GLAZE:
1 1/2 c. confectioners' sugar
1 tsp. lemon juice
2 tbsp. water
Food coloring (yellow, green & purple - red & blue mixed together for
purple)
In a saucepan, combine the milk, sugar, salt and shortening. Scald and
cool to lukewarm. In a large bowl dissolve the yeast in warm water. DO
NOT PUT YEAST IN HOT WATER AS IT WILL KILL THE YEAST AND YOUR DOUGH WON'T
RISE. Add the milk mixture, eggs, lemon rind, nutmeg and 2 cups of the
flour. Beat until smooth. Add the remaining flour 1 cup at a time.
Transfer the dough to a floured board, knead 5 minutes or until smooth and
elastic. Place the dough in a greased bowl, turn over and cover with a
damp cloth. Let the dough rise in a warm place free from draft for 90
minutes to 2 hours. When the dough is double in bulk, punch it down and
knead it about 5 minutes. Divide the dough into thirds. Roll each portion
into a strip 28 to 30 inches long. Braid the strips and shape the braid
into an oval on a greased baking sheet. Secure ends. Carefully insert the
baby doll into the dough, best hid if done from bottom. Cover and let it
rise until the dough is double in bulk, about 1 hour. Bake the King Cake
at 375 degrees for 20 minutes or until golden brown. Watch carefully.
Cool the cake completely, frost it with Lemon Glaze and sprinkle it with
alternating strips of purple, gold and green sugars. Mix sugar, lemon
juice and water together and tint with food coloring.

MARDI GRAS DIP
1 bunch green onions
1 (6 1/2 oz.) can crab meat, drained
1 (8 oz.) pkg. cream cheese
1 tbsp. mayonnaise
Clean and chop onions, add drained crab meat, cream cheese and
mayonnaise. Heat and serve. You can add garlic salt, parsley and pepper
to taste. Makes 1 pint.

MARDI GRAS SALAD
1 can petit pois (sm. green) peas
1 can French style green beans
1 1/2 c. diced celery
1 green pepper, diced
1 sm. jar chopped pimento, or 1 red pepper
1 sm. onion, diced
1 c. sugar
1/2 c. vegetable oil
1 tbsp. salt
3/4 c. vinegar
Drain juices from beans, peas and pimento. Mix all ingredients in mixing
bowl with cover. (Plastic is best.) Let marinate in covered bowl in
refrigerator at least 12 hours. Serves 4.

MARDI GRAS DINNER
3 tbsp. flour
Dash of pepper
3/4 tsp. salt
1/4 c. melted butter
1 2/3 c. (1 tall can) evaporated milk
1 1/2 c. shredded cheddar cheese
2 tbsp. grated Parmesan cheese
1 1/3 c. (4 5/8 oz. box) Minute Rice
1 tbsp. chopped parsley
Dash of cayenne
Paprika
1/2 tsp. oregano
1 1/3 c. water
1 can (1 lb.) solid pack tomatoes drained and sliced or 2 med. tomatoes,
peeled and thinly sliced
1/2 med. onion, thinly sliced or chopped
1 c. (7 oz.) can tuna fish, drained and flaked
Stir flour, pepper, and 1/4 tsp. salt into melted butter in saucepan;
mix until smooth. Gradually add evaporated milk. Stir constantly over
medium heat. Cook and stir until sauce is thickened. Add cheese. Cook
and stir until cheese melts. Place Minute Rice (right from box), parsley,
cayenne, oregano, water, and the remaining salt in a 7 1/2 x 11 x 1 3/4
inch baking dish. Stir to moisten all rice. Place two thirds of the
tomatoes on the rice. Top with onion and tuna fish. Spread on cheese
sauce. Garnish with remaining tomato. Sprinkle with paprika. Bake in a
moderate oven (375 degrees F) 15 minutes. Makes 6 servings.

MARDI GRAS GUMBO
1/4 c. oil
1/4 c. flour
2 qts. water
1 lb. shrimp, cleaned and deveined
1 chicken, cut up
1 lg. onion, chopped
2 tsp. salt
1 clove garlic, chopped
1/4 tsp. cayenne pepper
1 jar fresh oysters (pt.)
Tabasco sauce (optional)
Gumbo file'
Slowly brown oil and flour to make dark roux. Add onions, simmer until
onion wilts. Add salt, garlic, and water. Bring to boil. Add cayenne
pepper, chicken (which has been browned in separate pot) with all contents
of browning pot. Simmer 30 minutes. Add shrimp. Simmer 20 minutes. Add
oysters. Simmer 20 or 30 minutes more.

MARDI GRAS BEEF BROIL
1 lb. London broil, 2 inch thick
3/4 tsp. garlic powder
1 onion, cut in chunks
1/2 green pepper, cut in strips
1/2 tsp. thyme, crushed
2 tbsp. oil
1 (14 1/2 oz.) can Del Monte Original style stewed tomatoes
2 tsp. cornstarch
Total time: 30 minutes. Sprinkle meat with 1/4 teaspoon garlic powder.
Broil. Cook onion, green pepper, herb and remaining garlic powder in oil
until tender crisp. Drain tomatoes, reserving juice. Combine juice and
cornstarch; add to vegetables. Cook, stirring until thickened. Add
tomatoes; heat. Slice meat; top with vegetables. 4 servings.

MARDI GRAS STUFFED PORK ROAST*
1/2 c. carrots, shredded
1/2 c. zucchini, shredded
1/2 c. diced sweet red pepper
1/4 c. onions, chopped
1 tbsp. Polander's chopped garlic
2 tbsp. fresh parsley, chopped
3 tbsp. dry white wine
1 to 3 lb. lean boneless double pork loin roast, tied
1 tsp. fresh basil leaves, chopped
1/2 tsp. fresh thyme, chopped
1/4 tsp. J.D.'s Magic
Coat a medium nonstick skillet with cooking spray. Place over medium
heat until hot. Add carrots, zucchini, red pepper, onions and garlic.
SautÈ until tender. Stir in parsley and wine. Cook, uncovered, until
liquid is absorbed. Untie roast and trim off all fat. Spread vegetable
mixture over inside of roast, retie roast. Combine basil, thyme and J.D.'s
Magic and rub mixture over surface of roast, place roast on a rack in a
roasting pan coated with cooking spray. Insert meat thermometer in thickest
part of roast. Bake, uncovered, at 325 degrees for 2 hours or until meat
thermometer registers 170. Let roast stand for 10 minutes. Remove string
and slice roast diagonally across grain into 1/4 inch slices. Arrange on a
large serving platter.

MARDI GRAS RICE
3 c. cooked rice
1 c. drained, cooked green peas
1/2 c. sour cream
3 tbsp. diced pimiento
1 tsp. salt
1/2 tsp. seasoned pepper
Combine all ingredients in saucepan. Heat but do not boil. Microwave:
Combine all ingredients except sour cream in a baking dish. Cover, cook on
high for 4 minutes. Stir after 2 minutes. Stir in sour cream and let
stand for 2 minutes.

STUFFED GRAPE LEAVES LENTEN
1 bunch parsley, chopped
1/2 bunch mint, chopped
2 med. onions, chopped
1/2 c. chick peas, canned
1 c. oil
1 tsp. black pepper
1/2 tsp. allspice
1 c. lemon juice
2 tsp. salt
96 grape leaves medium size, soaked
in boiling water and drained
Mix chopped parsley, chopped mint, chopped onions, seasonings, oil, and
lemon. Add chick peas. Take each leaf and put 1 tablespoon filling.
Begin to roll folding over edges into cigar shape. Squeeze. Begin to place
into saucepan arranging in rows and layers. When all the leaves are rolled
put water in (approximately 2 1/2 cups), just barely to reach top of
leaves. When it boils put a plate on top to keep leaves from floating.
Sprinkle 1 teaspoon of salt, 2 tablespoons of lemon juice, 2 tablespoon of
oil on top. Cook on low heat about 25 minutes covered being sure liquid
does not completely evaporate or leaves will scorch.

STUFFED CABBAGE LENTEN
1 bunch parsley, chopped
1/2 bunch mint, chopped
2 med. onions, chopped
1/2 c. chick peas, canned
1 c. oil
1 tsp. black pepper
1/2 tsp. allspice
1 c. lemon juice
2 tsp. salt
2 cloves garlic, sliced
1 med. cabbage
Water
Dry mint
Prepare cabbage by making a cut with a small sharp knife all around the
core. Put cabbage in boiling water and separate leaves from the core
gently one by one and place in colander to drain. When leaves are ready,
stuff with filling made by mixing parsley, mint, onion, chick peas, lemon
juice, oil and seasoning. Roll into cigar shape. Squeeze and place in
saucepan. You can cut up inside small pieces of cabbage and put in the
bottom of saucepan, and then arrange cabbage rolls in rows and layers.
Pour about 2 1/2 cups water over. Bring to a boil. Place plate on top to
weight down leaves. Sprinkle with 2 tablespoons lemon juice, 2 tablespoons
oil, 1 teaspoon salt, 1 tablespoon dry mint, 2 sliced garlic cloves. Cover
and cook on very low heat for about 25 minutes. Being careful that water
does not completely evaporated or leaves will scorch.

LENTEN LENTILS
1 c. dry lentils
2 1/2 c. water
1/4 c. onion soup mix
1 med. onion
1 c. uncooked brown rice
2 1/2 c. water
1/2 tsp. pepper (or to taste)
1 c. stewed tomatoes, cut into pieces
1 tsp. Italian herb seasoning
1/4 tsp. garlic powder
1/4 tsp. cayenne pepper
Place lentils, 2 1/2 cups water, onion, onion soup mix in a saucepan.
Heat to boiling; reduce heat and let simmer for 25 to 30 minutes or until
lentils are tender. While lentils are cooking, combine brown rice, 2 1/2
cups water, pepper in a separate saucepan. Simmer 40 minutes or until rice
is soft. Stir rice into lentils; add tomato pieces and remaining
seasonings. Serve immediately as a stew or place in a casserole dish and
bake at 350 degrees for 30 minutes. Serves 4.

PRETZELS, A LENTEN BREAD
--SOFT PRETZELS:--
1 yeast cake
1 1/2 c. water, warm
1 tsp. salt
1 tbsp. sugar
4 c. flour
1 egg, beaten
Coarse salt
--HARD PRETZELS:--
1 yeast cake
1 1/4 c. water, warm
1/4 c. butter, melted
1 tsp. salt
1 tbsp. sugar
4 c. flour
1 egg, beaten
Coarse salt
Dissolve yeast in warm water. Add salt and sugar. Blend in flour.
Knead dough until smooth. Cut into small pieces. Roll into ropes, and
twist into desired shape. Place on lightly greased cookie sheet. brush
pretzels with beaten egg. Sprinkle with coarse salt. Bake immediately in
a preheated 425 degree oven for 12 to 15 minutes. For hard pretzels, shape
pretzels smaller and bake until brown. Will keep well for a number of
days.

LENTEN CHOCOLATE CAKE
3 c. flour
2 tsp. baking soda
6 tbsp. cocoa
1 tsp. salt
2 c. sugar
3 tbsp. vinegar
2 tsp. vanilla
3/4 c. salad
2 c. cold water
Measure flour, soda, cocoa, salt and sugar into large mixing bowl. Add
vinegar, vanilla, oil and water and mix well. Pour batter into greased and
floured 9"x13" baking pan. Bake at 350 degrees for 45 minutes. CHOCOLATE
ICING: Mix powdered sugar, cocoa, a little softened margarine. Add enough
warm water to make a smooth creamy icing.

LENTEN PEACH CAKE
2 1/2 c. biscuit flour
Drain peaches (canned) use syrup instead of water & 3 tbsp. sugar
3 tbsp. Wesson oil
1 tsp. vinegar
1 tsp. vanilla
3 drops yellow food coloring (just for appearance)
Blend well. Pour into greased 9 x 9 inch pan. Top with sliced peaches
and with following: 1 tablespoon cinnamon, 1 tablespoon sugar, chopped
walnuts. Add to remaining batter in bowl and mix well (as you would when
making crumbs). Scrape and spread on top of cake. Bake 375 degree oven
for 40 to 45 minutes. Serve in squares. Serves 10 to 12.

LENTEN WALNUT CAKE
4 c. flour
1 tbsp. ground cloves
3 tsp. baking powder
1 c. raisins
1 c. oil
1 1/2 c. sugar
2 c. water
1 tsp. double-acting baking soda
1/2 c. cognac
1 tbsp. grated lemon peel
1 1/2 c. chopped walnuts
Confectioners' sugar
Ground cinnamon
Preheat oven to 350 degrees. Sift the flour into a bowl with cloves and
the baking powder. Sprinkle a little of the flour mixture over the
raisins. Add the oil to the flour and rub between the palms of your hands
until well blended. Make a well in the center of the flour-oil mixture.
Add the sugar, water, and baking soda dissolved in the cognac. Mix
lightly. Add the lemon peel, raisins, and nuts. Mix well. Grease a 9x12
inch pan and pour in the batter. Bake for about 1 hour. Remove and
sprinkle with confectioners' sugar and cinnamon. Cut into squares and
serve cold.

IRISH LENTEN CAKE (EGGLESS)
1/2 c. butter
3 tbsp. molasses
1 c. milk
4 c. sifted all purpose flour
3/4 c. sugar
3 tsp. ground allspice
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1/2 c. raisins
Melt butter, add molasses and milk, and cool. Sift together flour,
sugar, allspice, baking powder, baking soda, and salt. Stir butter mixture
into dry ingredients. Add raisins and mix well. Pour into buttered pan
(13 x 9 x 2 inches) and bake in preheated moderate oven (350 degrees) for
30 minutes.

MEATLESS KIDNEY BEANS LENTEN FASOULIA
1 can white kidney beans, lima beans,
or 1/2 lb. white kidney beans soaked overnight in 1 tsp. baking soda and
washed and drained
1 1/2 qt. water
2 sm. onions, chopped
1 clove garlic, chopped
1 tsp. salt
1/3 c. olive oil
1/4 tsp. cinnamon
1/2 tsp. allspice
1 tbsp. tomato paste, diluted in 1/2 c. water
Fry onion and garlic in oil. Add seasonings. Pour over prepared beans
and water. simmer 1 hour until beans are tender. Add tomato paste diluted
in 1/2 cup water and simmer 15 minutes until thickened.

LENTEN GOODIES
1/2 c. shortening
1 c. Wesson oil
2 c. sugar
1/2 c. honey
1 1/4 c. orange juice
Rind of 1 orange
1 shot brandy
1 tbsp. lemon juice
1 tsp. salt
2 tsp. cinnamon
1 tsp. baking soda
2-3 lbs. flour
7 tsp. baking powder
Put all ingredients in mixing bowl, except the flour and baking powder.
Beat well until creamy white. Add flour and baking powder, a little at a
time, mixing, then kneading until the dough is the right consistency for
rolling into form. Roll dough into small loaf shapes (about 1 1/2 inches
wide and 1/2 inch high) the length to fit the width of cookie pan. Dust
with cinnamon and sugar. Bake at 375 degrees for 10 to 15 minutes.
Remove, slice and lay pieces in cookie pan and toast in oven until a little
brown, about 5 minutes. Serves 8.

LENTEN SESAME SQUARES
1/2 tsp. baking soda
1/3 c. boiling water
1 c. pure vegetable shortening
3/4 c. sugar (I used honey)
2 c. bran flakes
1 1/2 c. rolled oats, quick-cooking
1/4 c. sesame seeds, toasted
1 1/2 c. flour, sifted
1 1/2 tsp. salt
1 tsp. cinnamon
Dissolve baking soda in boiling water; cool. Cream shortening with
sugar until light and fluffy. Add half of soda water and blend well. Stir
in remaining ingredients and mix until a soft dough forms. Divide batter
in half. Spread in 2 ungreased cookie sheets, 13x10 inches. With sharp
knife, mark dough in squares. Bake at 350 degrees for 15 minutes or until
golden brown. While still hot, cut along marks; remove squares from sheet.
Makes 5 dozen crispy squares.

LENTEN CARROT CAKE
2/3 c. brown sugar
1/2 c. granulated sugar
1/2 c. warm water
1/2 c. pineapple juice
2/3 c. oil
2 c. grated carrots
3/4 c. drained pineapple
2 1/2 c. flour
1/4 tsp. salt
2 1/2 tsp. baking powder
1 tsp. baking soda
1 tsp. cinnamon
1 tsp. vanilla
1 c. coconut, flaked
2/3 c. chopped nuts
Combine water, juice, sugars and oil. Stir in grated carrots and
pineapple. Add sifted dry ingredients, nuts, coconut and vanilla. Mix
until blended. Spread into a lightly oiled and floured 13"x9" pan. Cover
with aluminum foil. Bake at 350 degrees for 30 minutes. Remove foil and
finish baking 15 to 20 minutes longer or until tested done. Frost with
icing made with Lenten margarine, drained pineapple and some pineapple
juice.

LENTEN BORSCHT (FOR HOLY SUPPER)
2 oz. dried mushrooms
6 c. water
2 lg. onions, chopped
2 tbsp. vegetable oil
3 lg. beets, thinly sliced like shoestring potato
2 carrots, chopped
1 stalk celery
2 qt. water
Bay leaf
1 lg. onion, chopped
Salt and pepper to taste
1 tsp. lemon juice
1 c. tomato paste
1 c. chopped cabbage
1 c. canned mushroom pieces
1 c. frozen lima beans
Chopped dill for taste
Simmer dried mushrooms in water for 1 hour. Strain through cloth, saving
liquid. Wash mushrooms thoroughly and chop into pieces. SautÈ onions in
oil until brown. Add to frying pan, the beets, carrot and celery; cook 5
minutes. Add this mixture to soup pot of boiling water, bay leaf, onion,
salt, pepper, lemon juice and tomato paste. Simmer 20 minutes, add cabbage,
mushrooms, mushroom stock, lima beans and dill. Let slowly simmer until
added vegetables are done. Let cool and absorb flavors. Can be reheated,
and each time it tastes better.

LENTEN DINNER
8 oz. elbow macaroni
3 tbsp. melted butter
1 med. onion, minced
1/4 c. chopped green pepper
1 tbsp. flour
1 1/2 tsp. garlic salt
Dash hot pepper sauce
1 c. milk
1 egg beaten
1 can tuna
1/2 lb. diced American cheese
1/4 c. chopped stuffed olives
1 c. potato chips
Cook and drain macaroni. Melt butter, sautÈ onion and pepper. Blend in
flour and garlic salt. Add milk stirring constantly until thickened.
Blend in cheese, eggs, olives, tuna and sauce with macaroni. Arrange
potato chips around the edges. Bake at 350 for 35-40 minutes. Serves 6.
Egg slices and paprika as a garnish.

LENTEN LASAGNA
1 (10 oz.) pkg. lasagna or wide noodles
1/2 c. chopped onion
1/4 c. cooking oil
1 c. tomato puree
1/2 c. water
1/2 tsp. thyme
1/2 tsp. salt
1/4 tsp. pepper
2 c. shrimp or lobster meat
1 lb. Mozzarella cheese
1/2 c. grated Parmesan
Cook noodles in rapidly boiling water (salted) until tender and drain.
SautÈ onion in oil until tender. Stir in tomato puree, water and
seasonings, simmer about 1 hour. Then place on bottom of a large shallow
baking dish, one layer of noodles, top with a layer of either shrimp or
lobster meat. Cover it with sauce. Place layers of Mozzarella cheese and
a sprinkling of Parmesan. Repeat layers to fill dish. Bake in moderate
oven, 350 degrees, until bubbling hot, about 30 to 35 minutes.

MOCK CHICKEN LOAF (For Lenten)
1 c. oatmeal, cooked in 2 c. water
1 pt. cottage cheese
3 eggs, beat in one at a time
1 c. cracker crumbs, browned in 1/4 lb. oleo in skillet
1 tbsp. breading meal
Mix all together and bake in moderate oven 350 degrees for 45 minutes to
1 hour. Pour mixture in a greased and floured loaf pan to bake. If using
McKay's chicken seasoning, 1 tablespoon, don't use any salt. Make gravy for
the roast.

LENTEN OR FRIDAY SOUP
1 can (46 oz.) tomato soup
1 can (46 oz.) water
1 tbsp. butter or oleo
1 bay leaf
6 whole black peppers
2 stalks celery, chopped very sm.
3 med. potatoes, cut very sm.
1 sm. or 1/2 lg. onion, cut sm.
DUMPLINGS TO PUT IN SOUP:
1 egg, beaten
1/3 c. water
Salt
Flour to make very stiff dough
Combine first 6 ingredients. Simmer for 1/2 hour, then add potatoes and
cook until tender. Make dumplings by dropping by spoon into soup. Cook for
few minutes. SautÈ the onion in butter or oleo until very lightly browned.
Add to soup at the end.

LENTEN MINESTRONE
2 c. white navy beans, soaked in water for 8 hours.
1 clove garlic, finely chopped
3 onions, finely chopped
4 tbsp. chopped parsley
1/2 c. olive oil
4 stalks celery, chopped
4 peppercorns
2 c. tomato pulp (fresh or canned)
2 c. cabbage, coarsely chopped
1 zucchini, thinly sliced
2 c. elbow macaroni
10 c. water
2 pkg. George Washington's rich brown broth
1/4 tsp. salt
Fresh ground pepper
Drain navy beans. Put in large pot with water, salt, peppercorns.
Bring to a boil and simmer gently until beans are tender - 30 to 40
minutes. If necessary, add boiling water while cooking them. In a heavy
skillet heat the olive oil and sautÈ the garlic, celery, onions and
parsley. Add tomato pulp, cabbage, more salt and fresh ground pepper.
Bring to a boil and combine with beans. Add the rich brown broth. Slowly
simmer soup for 45 minutes. Add zucchini and macaroni and cook 15 minutes
longer. NOTE: Add macaroni only 15 minutes before the soup is ready to be
served so that it will not be over cooked.

LENTEN VEGETABLE DISH
2 onions, chopped
1/2 c. celery, chopped
1 med. can tomatoes
2 tbsp. ketchup
1 pkg. frozen French style green beans
1 pkg. frozen lima beans
1 pkg. frozen peas
2 tbsp. mint leaves
2 tbsp. dill weed
3 tbsp. parsley
1 tsp. salt
1/4 tsp. pepper
Fry onions and celery in 2 tablespoons olive oil until tender. Add
tomatoes, ketchup, mint, dill parsley, salt, and pepper; simmer a few
minutes. Add the frozen vegetables and stir to separate. Cover and simmer
45 minutes.

FASTNACHT KUECHELES
3 to 4 c. flour
1 pkg. dry yeast
1/2 tsp. salt
1/4 c. sugar
1 egg, room temperature
1/4 c. margarine
1 3/4 c. milk
In a large bowl, mix 1 1/2 cups flour, dry yeast, salt and sugar. Heat
milk and shortening in a saucepan until it is just lukewarm. Add this
mixture to dry ingredients in bowl, beat 2 minutes at medium speed of
electric mixer, scraping bowl occasionally. Add egg and 1/2 cup more
flour or enough to form a thick batter. Beat at high speed for 2 more
minutes. Stir in enough more flour to make a soft dough, kneading lightly.
Cover bowl, let rise in warm place until double in bulk, about 1 hour.
Place dough on lightly floured surface; knead lightly. Roll out to 1/4 to
1/2 inch thickness, cut in squares. Let dough stand covered for a few
minutes while you heat deep oil to 375 degrees. Fry cut squares a few at a
time in the oil. Pull on the outside edges of the square so that the dough
is thinner in the center before dropping into oil. Brown on one side, flip
and brown other. This cooks very quickly. Drain on absorbent paper;
sprinkle with confectioners sugar or cinnamon and sugar. If desired, place
fastnacht kueckeles in plastic bag when cool. Reheat before serving;
sprinkle with sugar. Makes about 2 dozen

FASTNACHTS
1 cake yeast or 1 pkg. dry yeast
1/2 c. shortening
1 egg
1/2 c. sugar
1 tsp. salt
1 1/2 c. milk
Enough flour to make soft dough
Scald milk. When cool, add yeast, shortening and egg. Add sugar, salt
and flour sifted together. Work thoroughly until light and smooth. Put in
a warm place to rise until doubled in bulk. Roll out on lightly floured
board and cut into strips. Strips may be tangled or twisted into various
shapes. Let rise again. Fry until golden brown and drain on paper towel.

FASTNACHTS
1 qt. plain flour
3 tbsp. shortening
2 tsp. baking powder
1 tsp. soda
1 tbsp. salt
2 tbsp. sugar
4 eggs
1/2 c. buttermilk
Mix all together and roll out thin. Cut into strips. Fry in deep fat.

HAROLD'S FASTNACHTSKUCKEN (FAST NIGHT CAKES)
3 3/4 c. unsifted flour
1/2 c. sugar
1 1/2 tsp. salt
1 pkg. dry yeast
1/4 c. softened margarine
1 c. very hot tap water
1 egg, room temperature
Peanut oil
In large bowl thoroughly mix 1 1/4 cups flour, sugar, salt and
undissolved yeast. Add softened margarine. Gradually add very hot tap
water, scraping bowl occasionally. Stir in enough additional flour to make
soft dough. Cover and let rise in warm place free from draft until doubled
in bulk, about 1 hour. Turn dough out onto lightly floured board; knead
until smooth and elastic, about 8-10 minutes. Roll out into an 8 x 6 inch
rectangle. Cut into 1/2 inch squares. Cut a slit about 1/4 inch deep in
the top of each square. Place on ungreased baking sheets. Cover. Let rise
in warm place, free from draft, until doubled in bulk, about 45 minutes.
Fry in deep hot peanut oil (375 degrees) until golden brown on both sides.
Drain on paper towels. May be dipped in warm cinnamon sugar mixture.

FASTNACHTS DOUGHNUTS
1 c. milk
3/4 c. sugar
2 lg. eggs
1/4 c. warm water (105-115 degrees)
Oil or shortening for frying
Ground cinnamon (opt.)
1 c. mashed potatoes
1/3 c. butter, softened
1 pkg. active dry yeast
5 1/4 c. unsifted all-purpose flour
Sugar for coating
Scald milk, set aside to cool to lukewarm. In large bowl, with wooden
spoon, beat together mashed potatoes, sugar and butter. Beat in eggs, 1 at
a time. In measuring cup or small bowl, sprinkle yeast over warm water.
Stir and set aside to soften. Gradually beat milk into potato mixture.
Beat yeast mixture and 3 cups flour into potato mixture. Gradually stir
another 1 3/4 cups flour into dough. Turn out onto board sprinkled with
remaining 1/2 cup flour. Knead dough until smooth and shiny, about 3
minutes. Lightly oil in large bowl. Place ball of dough into bowl,
turning to bring oiled side up. Cover and let dough rise in warm place, 80
to 85 degrees, away from drafts until double in size, about 45 minutes.
When dough has doubled, punch down and divide in half. Or cut dough with a
doughnut cutter. Save "holes" to fry separately. Set aside on a well
oiled tray until fastnachts are almost double in size, about 45 minutes.
Meanwhile, heat 3" of oil or enough shortening to make 3" in heavy Dutch
oven, deep skillet, or deep fat fryer to 370 degrees. When fastnachts are
almost double in size, fry several at a time until golden, turning once.
Remove from fat and drain on paper towels. While fastnachts are still hot,
dip in granulated sugar to coat completely. If desired, part of them may
be dipped into a mixture of 1 cup sugar and 2 teaspoons cinnamon.
Fastnachts are best served right away. If storing them, let cool
completely and then place in air tight tin or cookie jar.

FASTNACHTKUKEN

This recipe came from Harley's Mother's family from Germany. We use it
every year on Shrove Tuesday the day before Ash Wednesday. 1/2 c. sugar 2
beaten eggs 1 tsp. vanilla 1 1/2 tsp. salt 1 1/2 c. hot water 1/4 c. butter
2 pkgs. yeast 1/4 c. warm water 6 c. flour Beat together first 5
ingredients. Mix hot water and butter. Cool. Add to first mixture.
Dissolve yeast in warm water and add. Mix in flour. Cover bowl and let
rise 1 1/2 hours. Stir down. Heat oil to 375 degrees. Tear off pieces of
dough and fry to golden brown, turning once. Roll in powdered sugar or
cinnamon sugar, or glaze with powdered sugar and water glaze.

FASTNACHTS OR REFRIGERATOR DOUGH FOR ROLLS, ETC.
1 pkg. granular yeast or 1 cake compressed yeast
1 1/2 c. potato water or water
2/3 c. sugar
1 1/2 tsp. salt
2 eggs, beaten
1 c. lukewarm mashed potato (3-4 potatoes)
7 to 7 1/2 c. flour
2/3 c. shortening, melted
Cook potatoes in about 2 cups of water. Cool water from potatoes to
lukewarm. Dissolve yeast in lukewarm potato water. Add salt and sugar and
stir until completely dissolved. Add eggs, mashed potatoes and about half
of flour and beat until almost smooth and elastic and batter will fall from
spoon in 'sheets'. Beat in cooled shortening and remaining flour. Turn
dough onto floured board, cover, let stand 10 minutes, then knead until
smooth and elastic. Round up and set to rise in a greased bowl, until
double in bulk, about 2 hours (in warm place about 80 degrees). Punch down
dough, fold over completely and return to bowl, cover and let rise again
until not quite doubled in bulk, about 45 minutes. Punch down, divide into
about three parts and roll out on floured board about 1/3 inch thick, cut
into 3x4 inch strips, make two slits with knife, twist by putting outside
strip into other slit. Lay out on table and let rise until very light
about double in size, about 30 minutes; leave uncovered so a light crust
will form on the dough. Drop into hot fat about 365 degrees about 3
minutes on each side until golden brown. Drain on absorbent paper until
cool, then dust with powdered sugar if desired. This dough can also be
used for rolls, coffee cake, etc. It can be kept covered in the
refrigerator 3 or 4 days. Some can be used same day and rest refrigerated
as needed.