In the tradition of the season

We are in the season of lent in the Christian Church. There are many people who do not eat meat on Fridays during Lent and many who have given up something, like sweets, during this time. This week are recipes for meatless meals and for those who are eating sweets, a recipe that is timely for this time of year.

PASTA AND SEAFOOD CASSEROLE
2 c. (7 oz. package) elbow macaroni, cooked according to package directions
2 T. butter or margarine
1/4 c. each, diced onion and green pepper
1 can cream of shrimp soup
1/4 c. milk
1-6 1/2 oz. can shrimp, boneless salmon, crab or tuna, drained and flaked
1/2 c. sour cream
1-4 oz. can mushroom stems and pieces, drained
2 T. slice pimiento-stuffed green olives
1 T. prepared mustard
1 t. Worcestershire sauce
Coarsely crushed potato chips (about one cup)

Drain macaroni. In medium skillet, melt butter. Add onion and pepper; cook until tender. Combine soup and milk; heat through, do not boil. Combine macaroni, soup mixture and remaining ingredients, except potato chips; mix well. Turn into two quart casserole dish. Top with potato chips. Bake at 325 degrees until hot and bubbly around edges, 30-40 minutes. Makes 4-6 servings. Serve with a salad.

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CRUMBED-TOPPED BAKED FISH
4 haddock or cod fillets (6 oz. each)
Salt and pepper to taste
1-1/4 c. seasoned bread crumbs
1/4 c. each, shredded cheddar cheese and butter, melted
1 T. fresh parsley or 1 t. dried parsley flakes
1/2 t. dried marjoram leaves
1/4 t. each, garlic powder and dried rosemary
Lemon juice - optional

Place fish fillets on a greased baking sheet; season with salt and pepper. In a small bowl, combine remaining ingredients; pat onto fish fillets. Bake at 400 degrees for 15-20 minutes or until fish flakes easily with a fork. Garnish with lemon wedges if you wish. Makes four servings.

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THREE CHEESE TUNA CASSEROLE
2 c. medium shell or nugget pasta, cooked according to package directions
1 can cream of mushroom soup, undiluted
1 c. milk
1-3 oz. package cream cheese, softened
1 c. each, shredded cheddar and Monterey Jack cheese
1-10 oz. package frozen peas and carrots, thawed (1-1/2 cups)
1-6-1/2 oz. can chunk, light tuna in water, drained and flaked
1-2.8 oz. can or 1-1/2 c. French fried onions, divided 1/4 t. pepper

Heat soup, milk and cheeses together in large saucepan, over medium heat, stirring constantly, until cheeses are melted. Combine pasta, cheese sauce, veggies, tuna, 1 c. French fried onions and pepper; add to cheese mixture, stirring gently. Turn into two-quart baking dish. Bake, uncovered at 350 degrees for 25-30 minutes or until heated through. Top with remaining onions. Bake five minutes or until onions are golden brown. Makes 4-6 servings. And the sweet treat I have is very appropriate for this time of the year...

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VERMONT  MAPLE BARS
1/2 c. sugar, soft shortening (Crisco) and real maple syrup
1 t. vanilla
1 egg
2/3 c. flour
1/2 t. baking powder
1 c. each, chopped pecans and quick oats

In a medium bowl, combine sugar and shortening, beating until well mixed. Stir in syrup, vanilla and egg, mix well. Stir together flour and baking powder; mix into maple mixture. Fold in pecans and oats. Spread in greased eight-inch square baking pan. Bake at 350 degrees for 30 minutes. Cut bars while warm (not hot). Makes 16 bars. Happy Birthday to my oldest sister Helen who is 92 years young today! Thought for the Day: Lots of people want to ride with you in the limo, but what you want is someone who will take the bus with you when the limo breaks down.