February 23, 2012 at 8:43 a.m.
We are in the season of Lent in the Christian church, and for some Christians, Friday meals are meatless meals. When I was growing up, we did not eat meat on Fridays. Mom would often make a tuna casserole, tomato soup made from scratch, with a grilled cheese sandwich to go with it (which is still one of our favorites for a quick lunch or light supper), macaroni and cheese or a wonderful Spanish rice casserole, without meat. There was also itty-bitty fish in a rectangle shaped can, covered with oil (better known as sardines) that mom ate with crackers while we ate peanut butter and jelly sandwiches....Yes!
I mentioned macaroni and cheese and this recipe is so good compared to the mac and cheese from the box. This is a delicious side dish to serve with fish or just by itself.
SPIRALS AND CHEESE
3-1/2 c. spiral pasta, cooked according to pkg. directions
4 T. butter or margarine, divided
3 T. flour
3 c. milk, heated slightly
2-1/2 c. shredded Cheddar cheese, divided
3/4 c. grated Parmesan cheese, divided
1/4 t. salt - optional
1/2 t. pepper
1/2 c. dry bread crumbs
While pasta is cooking, melt 3 T. butter in a large saucepan or Dutch oven. Over medium-high heat, stir in flour until smooth; gradually add milk, stirring constantly. Cook and stir for 2 to 3 minutes or until thickened. Add 2 c. cheddar cheese, 1/2 c. parmesan cheese, salt and pepper. Drain pasta. Stir into cheese mixture. Transfer to a 11x7 (or 2 qt.) baking dish. In a bowl, combine bread crumbs and rest of cheeses. Melt rest of butter (2T.) and drizzle over crumb mixture. Sprinkle over top of crumb mixture. Bake, uncovered, at 400 degrees for 20-25 minutes.
Makes six servings.
CRUMB COATED COD FILLETS
1/2 c. flour
1/4 t. pepper
1 t. water
1 c. Panko crumbs (Japanese bread crumbs)
1/4 c. shredded Parmesan cheese
4-1/2 t. dry, ranch salad dressing mix
1 T. Mrs. Dash salt-free Italian herb seasoning
4 cod fillets (4 oz. each)
In a shallow bowl, combine flour, pepper and salt. In another shallow bowl, whisk eggs and water. In a third shallow bowl, combine rest of ingredients, except cod. Coat fillets with flour mixture, then dip in egg mixtures and coat with crumb mixture. Put fillets on a greased baking sheet. Bake at 425 degrees for 15-20 minutes or until fish flakes easily with a fork, turning once.
Makes four servings.
Note: The Panko crumbs are available locally, on the shelf by the boxes of bread crumbs. I recommend using these as they are very crunchy and add to the texture of cod or any fish.
This shrimp recipe serves three but can be easily doubled to serve six.
SHRIMP AND TOMATO LINGUINE
SHRIMP AND TOMATO LINGUINE
6 oz. uncooked linguine, cooked according to pkg. directions
1/3 lb. cooked medium shrimp, cleaned
3 garlic cloves, minced
1-2 T. olive oil
1-14 oz. can diced tomatoes, undrained
1/2 t. dried basil or 2 t. minced fresh basil
Dash of pepper
1/2 c. crumbled feta cheese
While linguine is cooking, combine garlic, tomatoes, basil and pepper in a medium skillet. Bring to a boil; gently stir in shrimp. Cook for 1-2 minutes or until heated through. Drain linguine; toss with tomato mixture. Turn into serving dish and sprinkle with feta cheese.
Makes three servings.
Note: If you don’t care for feta cheese, sprinkle with shredded (not grated) Parmesan cheese. Also, the produce dept. has fresh herbs, which add more flavor than dried.
Thought for the Day: Feeling gratitude and not expressing it is like wrapping a present and not giving it.
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