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It is the season of lent in the Christian church. At this time many people do not eat meat on Friday. When I was growing up Mom was very strict about observing this practice.

Our meals consisted of a lot of vegetables, tomato soup along with a grilled cheese sandwhich, a tuna hot dish and most often Mom would have sardines and crackers or a slice of homemade bread. We didn't have to eat sardines as Mom knew that was out of the picture for us. So we might have scrambled eggs..no bacon, a peanut butter and jelly sandwich along with a bowl of canned peaches, pears or cherries or... a grilled cheese sandwich and tomato soup! It was good and guess what? I'm here to talk about it.

Obviously it's about meatless meals today.

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CREAMED EGGS AND CHEESE OVER
BISCUITS
6 hard-cooked eggs, cut into quarters
½ c. thinly sliced celery
1 T. butter or margarine
2 c. shredded American or cheddar cheese
1 can cream of mushroom or cream of celery soup, undiluted
1 - 4 oz. can sliced, or stems and pieces, mushrooms, undrained
¼ t. prepared mustard
¼ t. salt
1 can refrigerated biscuits (Pillsbury)

In a medium saucepan, saute celery in butter until tender. Add cheese, soup, mushrooms, mustard and salt. Heat over medium heat, stirring until cheese is melted. Gently fold in eggs; heat thoroughly over low heat. Meanwhile, bake biscuits according to pkg. directions. Served creamed eggs over hot biscuits. Makes 4 servings. Note: You can substitute slices of toast in place of biscuits.

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This is good side-dish to serve with fish.

CHEESY PASTA
CASSEROLE
1 – 16 oz. pkg. medium shell pasta
1 – 8 oz. pkg. process cheese, cubed (Velveeta)
1/3 c. 2% or whole milk
2 c. 2% cottage cheese
1 - (10-3/4 oz. can) cream of onion or cream of celery soup
3 c. shredded Mexican cheese blend
2/3 c. dry bread crumbs
¼ c. butter or margarine, melted

Cook pasta according to pkg. directions. Meanwhile, in a large saucepan, combine process cheese and milk; cook and stir over low heat until melted. Remove from heat. Stir in cottage cheese and soup.

Drain pasta and add to cheese sauce; stir until well combined. Transfer to a greased 9x13-in. baking dish. Sprinkle with Mexican cheese. Toss bread crumbs with butter; sprinkle over top.

Bake, uncovered, at 350 degrees for 30-35 minutes or until through. Makes 6 servings.

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VEGETABLE AND
BEAN CHILI
1 T. olive or vegetable oil
1 c. diced onion (2 medium)
2 t. minced garlic
1 – 1 lb. bag frozen broccoli, carrots and cauliflower blend
1 - 15 oz. can chili beans, undrained
1 - 15 oz. dark red kidney beans
1 - 15 oz. can garbanzo beans, rinsed and drained
2 - 14.5 oz. cans diced tomatoes with green chilies, undrained
1 - 8 oz. can tomato sauce
2 c. frozen corn
1-1/2 to 2 T. chili powder
2 t. cumin powder
½ t. salt
1/8 t. ground red pepper (cayenne)
Shredded Mexican blend or cheddar cheese
Crackers or corn bread or garlic-French bread

Heat oil in a large kettle or Dutch oven over medium-high heat. Add onion and garlic; cook until softened, stirring often, 4-5 minutes. Stir in remaining ingredients except cheese. Heat to boiling; reduce heat to medium-low.  Cover and cook 15 to 20 minutes, stirring occasionally, until chili is hot. Serve with shredded cheese and crackers or bread. Makes 6 servings (1-1/2 cups each).

Thought for the Day: When you have accumulated sufficient knowledge to get by, you're too old to remember it!

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