Category Archives: Lenten Fridays

Knox Gelatine, Lent, Lenten Fridays, MCM food, recipe

Molded Fish Mousse

 

fish mousse
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MOLDED FISH MOUSSE

Course: Dinner, Lunch, Molded
Cuisine: American
Keyword: Fish, lent, mcm, meatless mondays, mold

Ingredients

  • 1 envelope Knox unflavored gelatin
  • 2 cup milk
  • 2 egg yolks
  • 1 tsp salt
  • 1 ¼ tsp paprika
  • 1 ⅓ cup tuna or salmon
  • 1 tsp mustard
  • 2 tbsp lemon juice or vinegar

Instructions

  • Soften 1 envelope Knox Unflavored Gelatin in 1/2 cup cold milk; stir well.
  • Dissolve thoroughly in 1 ½ cup: very hot milk.
  • Slowly stir into 2 slightly beaten egg yolks, 1 teaspoon salt, and 1/4 teaspoon paprika which have been combined in top of double boiler.
  • Cook over hot, not boiling, water until mixture thickens slightly and coats spoon, stirring constantly.
  • Chill until unbeaten egg white consistency.
  • Mix in 1 ⅓ cups (7 oz. can) drained, flaked tuna (or salmon), 1 teaspoon prepared mustard, and 2 tablespoons lemon juice or vinegar.
  • Turn into large or individual molds and chill until firm.
  • Un-mold and garnish, as desired.
  • Makes 4 to 6 main course salad servings.

Notes

VARlATlONS—To decorate a fish mold prepare one recipe of basic un-flavored gelatin with fresh lemon juice following Knox package directions. Pour enough into 4-cup mold to cover bottom; chill until firm. Arrange slices of sluffed olives for eyes; half slices of lemon dipped in paprika down back and fins of thin green pepper strips following mold design. Add gelatin to hold decoration in place and when firm, add remaining gelatin; congeal. Turn in the fish recipe above and refrigerate until firm. Un-mold. This makes 8 to 10 servings.
 

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Holidays, Lenten Fridays, MCM food, recipe, unknown source

Seashore Salad

 

Seashore Salad
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SEASHORE SALAD

Course: Dinner, Lunch, Salad
Keyword: meat-free, salad, seafood

Ingredients

  • 4 ounces shell macaroni
  • ¾ cup canned salmon
  • ½ cup celery diced
  • ½ cup sweet pickle diced
  • ¾ cup salad dressing (or mayo)
  • Parsley
  • watercress

Instructions

  • Cook: macaroni in boiling; salted water until tender.
  • Drain and rinse in cold water.
  • While it drains again, flake salmon.
  • To the salmon, add the celery, pickle and 1/2 cup salad dressing.
  • Mix lightly.
  • Fold 1/4 cup salad dressing into macaroni.
  • Arrange alternating bands of macaroni and salmon salad on deep platter and chill.
  • Garnish with parsley and watercress,
  • Serves 4.

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Hanukkah, Jewish/ kosher, Lenten Fridays, random cards, The Thorncliff recipe collection, unknown source

Potato Pancakes

 

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Potato Pancakes

Course: Breakfast, Dinner
Keyword: chanukkah, hanukkah, lent, meat-free, meatless mondays, pancake, potato, potato pancake
Servings: 4
Author: unknown

Ingredients

  • 2 ½ c. grated raw potatoes
  • 4 Tbsp. finely chopped onion
  • 1 tsp. salt
  • 3 Tbsp. fine dry breadcrumbs
  • freshly ground black pepper to taste
  • oil & butter

Instructions

  • Peel and grate 3 large potatoes & press excess water out thoroughly.
  • Measure out 2 ½ cups of grated potatoes.
  • Stir in finely chopped onion, salt, 2 lightly beaten eggs, & bread crumbs
  • If batter still too moist, may add more bread crumbs.
  • Grate black pepper
  • Heat lg. heavy skillet & melt some butter in it
  • Add equal amount of salad oil.
  • Should be ¼" melted fat in skillet.
  • Drop pancake batter in by heaping spoonfuls & flatten slightly with back of spoon.
  • Fry pancake til crisp & brown on both sides.
  • Serve very hot with cold sour cream & applesauce.

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Holidays, International Foods, Italian, Lenten Fridays, recipe, unknown source

LENTEN LASAGNE

 

LENTEN LASAGNE
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LENTEN LASAGNE

Lasagna recipe that is perfect for meat free Mondays or Fridays during lent
Course: Dinner, Lunch, Main Course, Main Dish
Cuisine: Italian
Keyword: lasagna, lasange, lent, meat-free
Author: unknown

Ingredients

  • ½ cup chopped onion
  • 2 medium cloves garlic minced
  • 1 teaspoon oregano crushed
  • 2 tablespoons butter or margarine
  • 2 cans 10 ¾ ounces each Campbell’s Tomato Soup
  • ¼ cup water
  • 8 ounces lasagne noodles cooked and drained
  • 8 ounces Mozzarella cheese sliced
  • 1 pint cottage or ricotta cheese .
  • ¼ cup grated Parmesan cheese

Instructions

  • In saucepan, cook onion with seasonings in butter
  • until tender; add soup, water.
  • In shallow baking dish (12"x8"x2"), arrange three.alternate layers of noodles, Mozzarella cheese, cottage cheese, sauce, and Parmesan cheese.
  • Bake at 350°F. for 30 minutes.
  • 4 to 6 servings.

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