Modest food, moderate servings

By LISA LOSASSO

VINDICATOR CORRESPONDENT

During the Lenten season, which began with last week with Ash Wednesday, many religious denominations throughout the valley prepare for the coming of Easter.

Denominational practices may vary, but a common theme emerges. It is a time of sacrifice, giving and new life. Because of this, light or meatless meals have become traditional during much of the time leading up to Easter Sunday.

According to Pat Campbell, director of music and worship at Blessed Sacrament Church in Warren, the Catholic Church hosts soup suppers in the church’s meeting hall each Tuesday during Lent.

Parishioners are asked to eat one light meal per week and to abstain from meat on Fridays throughout the season. Parishioners are also asked to keep a rice bowl on their table, in which to place the money they saved on food.

According to Terry Supancic, also of Blessed Sacrament, the money the families saved on groceries is brought to church on Holy Thursday and is donated to the Catholic Relief Fund along with the money donated every week at the soup suppers.

One of the most traditional Lenten practices was abstinence from eggs and milk. The money not spent on dairy products was then collected and donated to the church.

This is a time when people of many different faiths reflect on their lives, express sorrow for their sins and show solidarity with the poor and hungry people of the world.

Also, during Lent, the people of The First Presbyterian Church of Mineral Ridge gather every Wednesday for dinners hosted by church committees. These are traditionally simple meals such as macaroni and cheese and coleslaw; sloppy joes; baked potatoes with toppings; tacos; hot dogs and baked beans; and barbecued ham sandwiches.

During this “One Great Hour of Sharing,” denominational offerings are given. This money is given to Presbyterian Disaster Services.

Although soup suppers are very common during this season, other area churches hold congregational and community meals such as covered dish meals; supper and worship; soup and bread; Lenten lunches; and soup and sandwich dinners.

For the Greek Orthodox community, fasting still means abstaining from foods that contain blood, such as meats and fish, as well as animal products, such as milk, cheese and eggs. Fasting is a ritual observed for cleansing both body and spirit in preparation of accepting the resurrection at Easter.

POTATO SOUP

3 slices of bacon

2 large or 3 medium sized potatoes

1 large onion, finely sliced

1 or 2 tablespoons butter or substitute

1⁄4 cup evaporated milk

11⁄2 cup whole milk

Salt, pepper

Water

Cut bacon into small strips and brown in kettle lightly. Add onion. Cover with water and simmer. Pare potatoes and slice finely. Add to bacon and onion. Cover with just enough water to boil potatoes until soft. Mash with potato masher until pieces are about the size of a pea. Add salt, pepper and butter. Add milk and evaporated milk. Bring to boiling point and serve. Garnish with a sprig of parsley or paprika.

Recipe from “Recipes Old and New,” Women’s Association, The Presbyterian Church, Poland, Ohio.

SALMON PATTIES

1 can salmon

1⁄2 teaspoon salt

1⁄2 teaspoon pepper

2 eggs

1⁄2 cup bread crumbs

1⁄2 cup milk

2 tablespoons melted butter

1 small onion, minced

Mix all together. Make five patties. Bake on greased pan in oven at 350 degrees, for 20 minutes, or fry in skillet.

Recipe from “Holy Trinity Mother’s Club Cook Book.”

ITALIAN PASTA SALAD

3 cups (8 ounces) uncooked tri-color rotini noodles

1 cup grated parmesan cheese

1 (8 ounce) bottle House Italian Dressing

1⁄2 cup chopped red bell pepper

1⁄2 cup sliced red onion

2 cups broccoli flowerettes

1⁄2 cup pitted, sliced ripe black olives

Cook noodles according to package directions. Mix ingredients in a large bowl until well blended. Chill. Makes 8 cups.

Recipe from “A Cookbook of Treasures: Bazetta Christian Church, Celebrating Our 150th Anniversary.”

BAKED BEAN CASSEROLE

1 pound kidney beans

1 pound can butter beans

1 pound can green beans

1 pound can garbanzo beans (chick peas)

1 pound can pork and beans

5 ounce can tomato paste

1⁄2 cup brown sugar

6 slices bacon, cut into pieces

1 medium onion, chopped

Drain all beans except pork and beans. Mix together tomato paste and brown sugar. Fry bacon, then fry onion in bacon grease. Mix all above ingredients together and put in 9 x 13 inch casserole. Bake 30 minutes at 350 degrees, covered. Then bake 30 minutes uncovered. Can be made ahead of time and baked when convenient. Freezes well.

Recipe from “Double Your Cooking Pleasure: Youngstown Mothers of Twins,” 1981.

MACARONI WITH RICOTTA

1 pound macaroni

1⁄4 cup butter, melted

1 pound ricotta cheese, grated

1⁄2 cup milk

1⁄2 teaspoon salt

1⁄4 cup Parmesan cheese

Cook macaroni in boiling salted water until tender. Drain and mix with melted butter. Blend Ricotta with milk and salt. Mix with macaroni, cover and cook slowly for 5 minutes. Serve from a heated bowl and sprinkle with Parmesan. Serves 6-8.

Recipe from “The Youngstown Playhouse Celebrity Cookbook,” 1974.

EGGPLANT PARMESAN

3 medium sized eggplants

3 tablespoons salt

1⁄2 cup or more of olive oil

2 eggs, beaten with 1 Tablespoon water

1 (1 pound, 10 ounce) can tomatoes with paste and basil

1 (8-ounce) can tomato sauce

Salt, pepper, garlic salt and oregano to taste

2 tablespoons fresh parsley, chopped

1⁄2 cup freshly grated Romano and Parmesan cheese

1 (8-ounce) package Mozzerella cheese, grated

2 cups Italian seasoned bread crumbs

Paprika

Peel eggplant, wash and slice crosswise into 1⁄2 inch slices. Place in colander, salt well between each layer. Cover and let dr ain about one hour, after pressing down hard. Dip eggplant slices in beaten eggs, then in seasoned bread crumbs and fry in hot olive oil about 3 minutes on each side or until nicely browned. Add salt, pepper, and garlic salt to taste. Place browned eggplant slices in large casserole, sprinkle with grated cheeses, tomato sauce, and can of tomatoes with paste and basil. Sprinkle with oregano. Continue layering in that order. Bake at 350 degrees for one hour. Remove and place Mozzerella cheese on top. Sprinkle with paprika and return to oven for about 10 more minutes. Serves 10-12.

Recipe from “The Youngstown Playhouse Celebrity Cookbook,” 1974.