Let the “Fish Fridays” begin. Wednesday marked the start of the Lenten season for Christians worldwide. The countdown to Easter includes abstaining from meat on Fridays. While some see this requirement as sacrifice, I happen to embrace the opportunity to experiment with meatless dishes.
Some of my family’s favorites include:
EASY TUNA NOODLE CASSEROLE
Ingredients:
1 package (16-ounce) medium size shell pasta, cooked and drained
2 (5-ounce) cans tuna, drained
2 tablespoons butter
1/2 teaspoon garlic salt
1/4 teaspoon black pepper
1/2 cup minced onion
1 1/2 cups diced celery
1/2 cup mayonnaise
2 cans (10-ounce) cream of mushroom soup
2 cups milk
1 (2-ounce) jar pimento, drained
3 cups shredded cheddar cheese
2 cups potato chips, crushed
Directions:
Preheat oven to 350 degrees.
Saute onion and celery in butter until soft. Season with garlic salt and pepper.
In a large bowl, whisk together soup, mayonnaise and milk. Stir in tuna, pimento, and peas.
Spoon mixture into greased 9 by 13-inch pan. Top with cheese and chips.
Cover with foil and for about 30 minutes. Uncover and bake another 15 to 20 minutes, until bubbly.
CRAB GRABS
Ingredients:
1 (6 ounce) can crabmeat, drained
2 tablespoons diced red pepper
3 tablespoons mayonnaise
1 teaspoon fresh lemon juice
1 stick butter
1/2 teaspoon garlic powder
8 English muffins, split in half
2 tablespoons grated Parmesan cheese
2 tablespoons chopped scallions
Directions:
Preheat oven to 350 degrees.
Mix butter, garlic powder, red pepper, lemon juice and mayonnaise. Fold in crabmeat. Spread mixture on English muffins. Sprinkle each muffin with a little cheese.
Place crab topped muffins on a tray and place in oven for 10 minutes, and then place under broiler for 2 minutes or until golden brown.
Cut into wedges.
Garnish with scallions before serving.
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