Here is a place we can share lenten recipes with each other. 

To add your recipe to this list, please email it to Jill Miller:  jilldmiller@charter.net.

Black Bean Salsa (submitted by: Kristy Moore)

14 oz. can of Petite Diced Tomatoes (NOT drained)

1 can of Shoepeg corn (drained)

1 can of black beans (rinsed and drained)

Medium chopped onion

1 pack of dry garlic & herb salad dressing 

Mix all together!  Enjoy with Wheat Thins!!

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Spinach and Rice (submitted by: Barbara McGouirk)

1 large onion chopped

1 c long grain rice

1 lb fresh or frozen spinach 

Juice of half lemon

¼ cup oil

¼ cup tomato sauce     

2 cups boiling water

salt & pepper to taste

In a large pot sauté onions in hot oil until tender, add rice, sauté a few minutes, stirring constantly.  Add tomato sauce, water, salt & pepper, bring to a boil.  Add spinach, cover and simmer 20 minutes or until rice is tender.  Let stand for 15 minutes, sprinkle lemon juice over top and serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Lentils with Tomatoes (submitted by: Barbara McGouirk)

1 cup lentils

4 cups water to precook lentils

1 medium bell pepper chopped

4 T oil

1 16 oz can tomatoes crushed

1 cup water

1 med onion chopped

½ t seasoned salt

salt & pepper to taste

Sort and rinse lentils in cold water.  In a large saucepan, cook lentils in boiling salted water for 20 min or until tender, drain.  Sauté onions and peppers in hot oil until tender, add lentils and remaining ingredients cook 30 minutes uncovered stirring occasionally.  Serve as side dish or over rice.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Stuffed Tomatoes with Rice (submitted by: Barbara McGouirk)

8 large firm tomatoes

2 med onions minced

1 T pine nuts or Raisins

¾ c long grain rice

2 T chopped fresh mint

3 T chopped fresh parsley

1/3 c Oil

1/3 c hot water

Pinch of sugar for each tomato

1 T margarine

Dry bread crumbs

Salt & pepper to taste 

(Additional ingredients: tomato sauce, ½ c water, 1 T oil.)

Slice of tops of tomatoes and set tops aside, scoop out pulp, chop and set aside.  In a large saucepan, sauté onions in hot oil until tender, add tomato pulp and cook a few minutes.  Stir in rice and remaining ingredients except for the last 3.  Cover and simmer for 10 to 12 minutes stirring occasionally.  If rice mixture is too dry, add more water so rice won’t dry out.  Sprinkle a pinch of sugar in bottom of each tomato shell and stuff with rice, place into roasting pan.  Arrange any leftover rice around the tomatoes, place a thin pat of margarine on top of each tomato and sprinkle with dry bread crumbs, replace tomato caps.  Combine ½ c water, 1 T oil and 3 T tomato sauce, pour around tomatoes, cover with foil and bake @ 350 for 30 minutes, remove foil, bake an additional 20 to 30 minutes basting occasionally, let stand 15 minutes, serve warm. 

NOTE: You can also use Red or green bell pepper, zucchini or yellow squash to stuff, just parboil to soften before stuffing.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Baked Vegetables (submitted by: Barbara McGouirk)

6 potatoes, thinly sliced

1 10oz. pkg. frozen green beans thawed

3 yellow squash, thinly sliced

1 8 oz. can tomato sauce

2 T chopped fresh parsley

½ c oil

½ c water

salt & pepper to taste

Arrange the vegetables in a 13 x 9 inch baking pan, combine tomato sauce, oil and water, pour over vegetables, sprinkle with parsley, salt & pepper.  Cover with foil, bake at 350 for about 1 ½ hours, remove foil for the last 30 minutes, serve warm.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Oven Baked Potatoes (submitted by: Barbara McGouirk)

5 large potatoes washed & peeled

½ Oil

Juice of 1 lemon

Salt & pepper to taste

Dried oregano (optional)

Slice potatoes into 1/2 “thick rounds, place in greased 13 x 9 baking pan.  Add oil to potatoes and sprinkle with salt, peppers and oregano.  Bake at 450 degrees for 20 to 25 minutes or until slightly brown on top.  Turn once during baking, sprinkle with lemon juice last 5 minutes. Serve.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Great Shrimp Soup (submitted by: Cheryl)

1/2 cup vegetable oil

6 tablespoons flour

2 med. onions, chopped

2 cloves garlic, minced  or 2 teaspoons minced garlic from jar

1 large can stewed tomatoes, undrained and mashed or 1 can diced tomatoes

1/2 can Rotel or Mild Rotel tomatoes

2 large cans cream-style corn

2 large cans whole-kernel corn

2 cans vegetable broth

2 lbs. shrimp fresh, frozen or canned

Salt & pepper to taste

Mix OIL & FLOUR in a large saucepan or soup pot to make a light roux.  Add CHOPPED ONIONS & GARLIC & cook until onions are soft.  Add TOMATOES, ROTEL, both kinds of CORN & BROTH.  Cook on low heat at a simmer for 40 minutes.   Add the SHRIMP & continue to simmer for 20 more minutes.  Season with SALT & PEPPER to taste.  Serve hot.
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Strawberry Apple Salsa Salad

1 pt. strawberries, sliced

1 medium McIntosh apple, chopped

1 medium Granny Smith apple, chopped

2 Tbsp. sliced green onions

2 Tbsp. chopped cilantro

¾ cup Kraft Ligth Raspberry Vinaigrette Dressing

6 cups torn spinach or romaine lettuce

Toss strawberries with apples, onions, cilantro and dressing in large bowl.  Let stand 15 minutes.  Add spinach just before serving; mix lightly.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Lentils with Tomatoes  -  ‘Addis ma’ banadoora (submitted by: Kh. Dannie Moore)

1 cup lentils

2 cups water (add more if needed)

1 onion, chopped

1 green pepper, sliced

3 pimentos, chopped

4 tablespoons of olive oil (during Lent use sunflower or safflower oil instead)

2 cups tomatoes

Salt and pepper to taste

Rinse lentils with cold water.  Cook in boiling salted water 20 minutes.  Sauté onion, green pepper and pimentos in oil.  Add tomatoes, salt, pepper and lentils and cook about 30 minutes uncovered.  Serve hot.  Serves 3 – 4.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Green Bean Stew - Yukhnee lubee akththar (submitted by: Kh. Dannie Moore)

1 onion, diced

1 clove garlic, chopped

¼ cup olive oil (during Lent use sunflower or safflower oil instead)

1 pound green beans

1 cup water

1 – 10 ounce can tomatoes (or tomato sauce)

Salt and pepper to taste

Sauté onion and garlic in oil.  Cut beans in half.  Add to onion and garlic.  Cover and let steam 30 minutes, mixing frequently.  Add water and tomatoes until even with beans.  Add seasoning to taste.  Cook 15 minutes or until tender.  Serves 4. 

(For a tasty variation, omit tomatoes.  Add 1 tablespoon crushed thyme, and 1 tablespoon lemon juice.)

Note:  I use frozen green beans, more garlic and more oil than called for.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Baked Vegetable Dinner – Aklat khuthra makhbooz (submitted by: Kh. Dannie Moore)

1 pound each of okra, squash, potatoes, tomatoes, onions

1 cup olive oil (during Lent use sunflower or safflower oil instead)

¼ cup chopped parsley

Salt and pepper to taste

Peel potatoes.  Slice all vegetables and arrange in baking pan, sprinking parsley, olive oil, salt and pepper between layers.  Add a little water, bake in moderately hot oven (350 degrees) for 1 hour.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Orange Romaine Salad (submitted by: Kh. Dannie Moore)

1 large head romaine lettuce, torn

4 small scallions, thinly sliced or a purple onion, chopped

11-ounce can mandarin oranges, drained

½ cup sliced almonds, toasted

Poppy Seed Dressing

½ cup sugar

 ⅔ cup vegetable oil

2 tablespoons poppy seed

¼ cup red wine vinegar

1 tsp. salt

Place salad ingredients in a large bowl.  Combine dressing ingredients in a jar.  Shake vigorously until sugar has dissolved.  Pour dressing over salad just before serving and toss gently.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~