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We are in the season of lent in the Christian church. We have a daughter-in-law and a son-in-law who are Catholic and I was from the Orthodox religion and we did not eat meat on Friday's during lent. Recipes for today are preparing meals using fish. I have lots and lots of fish recipes, part of which I'll share with you today plus a bit of talk that I learned from my "Encyclopedia of Cookery" book.

Although fish are red-blooded animals, their blood is cold, therefore enabling them to live in water. Fish are generally reproduced by eggs (I do know that), and of course their size varies greatly. Their numbers run into fantastic figures; certain species, such as the eel, lay 10 million or more eggs at a time. Now that I didn't know! That sounds almost impossible, doesn't it. Many varieties of fish can live in either fresh or salt water and some in both. I did not know that either. Let's do recipes.

BAKED WALLEYE

3/4 c. each, diced onion, green pepper and celery

1 T. dried parsley flakes (can use 3 T. fresh snipped parsley

1/2 t. each, garlic powder, pepper and seasoned salt

1 c. V-8 juice or seasoned tomato juice

1 lb. walleye fillets

In a saucepan, combine first ingredients; bring to a boil. Reduce heat; simmer, uncovered, until veggies are tender, stirring occasionally, about 5 minutes. Put fish in a buttered 9x13-inch pan. Pour veggies mixture over the fish. Cover and bake at 350 degrees for 30 minutes or until fish flakes easily with a fork.

Makes 4 servings.

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TUNA BURGERS

1-6-1/2 oz. can of tuna, drained

1/3 c. minced celery

2 T. minced onion

1/2 c. processed cheese, cut in small cubes

1/4 c. salad dressing

Mix all ingredients together and spread on hamburger buns. Place sandwich on foil covered baking pan. I use a metal cake pan cover. Cover buns with foil; press foil over ends and sides of buns. Bake at 350 degrees for 15 minutes.

Makes 4-5 sandwiches. Serve with raw veggies, pickles and maybe some chips.

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This recipe makes a large amount, but you can freeze half of it for another meal.

PASTA CRAB CASSEROLE

8 oz. spiral pasta, cooked according to package directions, drained

1 large onion, diced, about 1 c.

1/2 lb. fresh mushrooms, washed and sliced (can use 1-4 oz. can mushrooms, drained)

1/2 c. diced green pepper

2 garlic cloves, minced

1/3 c. butter or margarine

2-8 oz. pkgs. imitation crabmeat, sliced 1/2-inch thick

1/2 c. sour cream

1 t. salt

1-1/2 t. dried basil leaves

1-1/2 c. shredded Cheddar cheese

In a large frying pan, saute onions, mushrooms, pepper and garlic in butter until crisp-tender. Remove from heat. Add pasta to veggie mixture. Stir in next 4 ingredients. Transfer to 2 greased 8-inch square baking pans. Sprinkle each with 1/2 of cheese. Cover and bake one casserole at 350 degrees for 20 minutes. Uncover and bake 5 minutes longer. Each casserole serves 4-6.

Cover with foil and freeze second casserole. Freezing up to one month. To use frozen casserole: Thaw in the fridge for 24 hours. Remove from fridge and let sit for 30 minutes before baking. Cover and bake at 350 degrees for 45-50 minutes or until heated through. If using larger pan, bake 30 minutes, covered and additional 5 minutes uncovered.

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FETTUCCINE AND SHRIMP SUPREME

8 oz. (1/2 of 1 lb. pkg.) vermicelli pasta, cooked according to pkg. directions, drained

1 c. sliced fresh mushrooms or 4 oz. canned, drained

1/4 c. minced onion

1 small clove garlic, minced

1/4 c. butter or margarine

2 T. flour

2-6-1/2 oz. cans small shrimp, drained, saving liquid

1 c. half and half cream (1/2 pt.)

1/4 c. grated Parmesan cheese

In a medium saucepan, over medium-low heat, cook mushrooms, onion and garlic in butter until tender. Gradually stir in flour. Gradually stir in shrimp liquid and cream; cook and stir until thickened. Add shrimp and cheese; heat through but do not boil. Serve over hot cooked vermicelli.

Makes 4-5 servings.

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March 11 the instructions for the Frozen Cranberry Banana Salad were left out, so here is the recipe again!

FROZEN CRANBERRY BANANA SALAD

1-20 oz. can pineapple tidbits

5 medium firm bananas, halved lengthwise and sliced (use your egg slicer)

1-16 oz. can whole-berry cranberry sauce (or 2 c. homemade sauce)

1/2 c. sugar

1-12 oz. container frozen whipped topping, thawed

1/2 c. chopped pecans or walnuts

Drain pineapple juice into medium bowl, pressing to get as much liquid out as possible; set pineapple aside. Add bananas to the juice. In a large bowl, combine cranberry sauce and sugar. Remove bananas; discarding juice, and add to cranberry mixture. Stir in pineapple, whipped topping and nuts. Pour into a 9x13-inch pan. Freeze until solid. Remove from freezer 10-15 minutes before serving.

Makes 12 servings.

TFD: I've learned...that I can't choose how I feel, but I can choose what I do about it.

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