Lenten Specials

By [http://ezinearticles.com/?expert=Carol_A_Hill]Carol A Hill

Easy and delicious to prepare during the Lenten season when eating meat is not an option. Serve with a tossed green salad and whole wheat dinner rolls. At other times serve them as a side dish with a whole roasted chicken and vegetables.

Meatless Stuffed Bell Peppers


3-large bell peppers-cleaned, with the white rind removed and cut into halves

2-cups cooked brown rice

1-cup mushrooms, cleaned with the stems removed

¾-cup onion, chopped

½-cup bell pepper, chopped

½-cup fresh tomatoes, chopped

Salt & pepper to taste

Topping:

1-tsp dried parsley flakes


¼-cup Italian bread crumbs


¼-cup parmasean cheese


Directions: In a mini chopper or food processor-grind the raw mushrooms for a few seconds. Into a large skillet: Saute the mushrooms and the vegetables in a teaspoonful of
Canola oil. Add the cooked rice and season with the salt and the pepper. Fill the raw bell pepper halves with the rice mixture. In a small bowl: Mix together; the parsley flakes, the
Italian bread crumbs and the parmasean cheese. Spoon the topping onto the bell pepper halves. Bake at 350 degrees until the bell peppers are tender.

Traditionally, seafood is eaten on Fridays during Lent. Nothing tastes better than fried fish tacos in a soft wheat tortilla and dressed with shredded lettuce, chopped tomatoes, chopped red onions and chopped pickles with a dollop of homemade tartar sauce.

2-lbs of red fish, filleted with the bones removed

1-package fish fry

1-cup all purpose flour

3-eggs, scrambled with 1-cup water added(egg wash)

1-tablespoon hot sauce

Seasonings:

Salt & pepper

1-bay leaf, finely crushed

½-cup dried parsley flakes

1/8-tsp. cayenne pepper

½-tsp. thyme

½-tsp oregano

1/2-tsp. garlic powder


Directions: Soak the redfish in a small amount of salt water. Rinse the fish and pat it dry
with a paper towel. Cut it into chunks. In a medium sized bowl: mix together the fish fry, the flour and the seasonings. In another bowl: combine the egg wash and the hot sauce.
First dip the fish chunks into the wet mixture then the dry one. Into a large skillet or dutch oven heat enough vegetable oil to fry the fish. Carefully place the fish into the hot
oil a few chunks at a time cooking them until the coating is browned. Drain the chunks on
a plate with a few sheets of paper towels. Heat an oven to 350 degrees and put the fish chunks into a rectangle baking dish that has been sprayed with some commercial cooking oil for about fifteen minutes more. Wrap the whole wheat tortillas in some foil and warm
for fifteen minutes. Shred some lettuce, chop tomatoes, chopped dill pickles and chopped red onions. To dress the taco: Put a couple of fish chunks into the warmed tortilla and
add the vegetables. Spoon with some homemade tartar sauce.

Tartar Sauce

1-cup mayonnaise

1-cup chopped dill pickles

1-tsp. hot sauce


Directions: In a food processor, mini chopper or a blender: Combine ingredients.

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