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Many people eat a lot of fish during the Lenten season, but as you know, fish is eaten all year. Nutritionists tell us we should eat salmon, tuna, crustaceans (lobster, crab, shrimp, scallops) and other kinds of fish, as much as two times aweek. Living on the lake we could eat fish twice a week, however, But would be quick to say that we just had fish a couple days ago. I like tuna and could easily eat it twice a week. Bud doesn’t like tuna to begin with, so when he is away at lunchtime, fishing somewhere with one of our sons, I take out a can of tuna and make a salad using tuna, lettuce with a chopped hard-boiled egg, a tuna-pasta salad, creamed tuna over toast or a tuna hot dish. (You need to go fishing more often, Bud.)

Let’s do some fish recipes today. This recipe is not the stuffed shells recipe which is topped with marinara sauce and baked. It’s a great cold summer main dish salad.

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TUNA-STUFFED
JUMBO SHELLS
10 jumbo pasta shells
1/2 c. mayo
2 T. sugar
2 - 5 oz. cans tuna, well drained and flaked
1 c. diced celery
1/2 c. each diced green onions, diced green pepper, and shredded carrots
2 T. fresh parsley, minced

Creamy Sour Cream Dressing:
1/4 c. each sour cream, sugar, and cider vinegar
2 T. mayo
1 t. each celery seed and onion powder
lettuce leaves and thin sliced red onion rings

Cook pasta according to pkg. directions until just soft. Rinse in cold water and drain, turning the shells over onto paper toweling to get all of the water out of the shells.

In a medium bowl, combine mayo and sugar. Stir in next six ingredients. Spoon into pasta shells; place on a serving platter; cover and refrigerate up to two hours.

For dressing: In a small bowl, combine all ingredients except lettuce and onion. Arrange lettuce and onion rings on each dinner plate.
Place two stuffed shells on each plate; drizzle with dressing. Makes five servings.

Note: This is a great, light dish to serve at a luncheon. Serve with crusty French bread, muffins, fruit bread, popovers or crisp flat bread. Serve a dish of sherbet to top off this delicious lunch.

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LEMONY SALMON
PUFFS
1 - 14 3/4 oz. can pink salmon, drained, skin and bones removed
3/4 c. milk
1 c. soft bread crumbs
1 egg, beaten
1 T. snipped fresh parsley
1 t. mined fresh onion
1/2 t. Worcestershire sauce
1/4 t. sale
1/8 t. pepper

Lemon Sauce:
2 T. butter
4 t. flour
3/4 c. milk, warmed (not hot)
2 T. lemon juice
1/4 t. salt
1/8 to1/4 t. cayenne pepper
lemon wedges and fresh parsley

In a large bowl combine first nine ingredients; mix well. Spoon into eight well greased muffin cups using 1/4 c. in each. Bake at 350 degrees for 45 minutes or until browned.

Meanwhile, melt butter in a small saucepan; stir in the flour to form a smooth paste, gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Cook for two minutes or until thickened. Remove from heat; stir in lemon juice, salt and cayenne.

Place two patties on each dinner plate; serve sauce over patties. Garnish each serving with two 1/2-inch slices lemon wedges and a couple sprigs of parsley. Makes four servings.

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This is a slow cooker recipe that lets you do something else while this main dish cooks.

SHRIMP MARINARA
1 - 14 oz. can Italian diced tomatoes, undrained
1 - 16 oz. can tomato paste
3/4 c. water
2 garlic cloves, minced
2 T. fresh parsley, minced
1 t. each salt and dried oregano
1/2 t. basil
1/4 t. pepper
1 lb. frozen, cooked shrimp, thawed, tails removed
1 lb. spaghetti noodles, cooked and drained
shredded parmesan cheese, optional

In a slow cooker, combine the first nine ingredients. Cover and cook on low for three hours, stirring occasionally. Stir in shrimp. Cover and cook 20 minutes or until shrimp is heated through. Don’t let the shrimp and sauce bubble around edges or the shrimp may get tough.

Cook spaghetti noodles after the shrimp is added to slow cooker. Turn noodles into a serving bowl, turn sauce into another bowl and put parmesan cheese in a small bowl (with a teaspoon in the bowl to sprinkle the cheese over the sauce). Serve with warm garlic bread or breadsticks and a Caesar salad. Makes six servings.

Note: If you’re squinching (new word right there!) your nose wondering how this pasta, marinara sauce and shrimp combination will taste, thou shall not wonder! When I tasted it for the first time, I was amazed at how good the combination was. This is most certainly true! Add a bottle of red wine with the meal and it will round out this delicious meal. Don’t leave the table… visit with each other for awhile. Spumoni ice cream or sherbet will be served shortly!

Thought for the Day: Happy are the people who can laugh at themselves. They will never cease to be amused.

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