On the Front Page
	Lenten Macaroni & Cheese Pasta Fagioli from Oma Fasoulada from Maritsa BERT Pie by Mom Taboule Salad from Oma Rice & Beans by Mom	Stuffed Grape Leaves from Maritsa Lentil Burgers from Maritsa Christina Lynn's Long Island Potato Soup Marinara from Oma Greek Cabbage Soup Red & Black Bean Soup from Oma	Cold Lentil Soup from Oma Garbanzo Party from Oma Wild Rice from Marianna Brown Rice and Vegies Fettucine & Tomatoes String Beans and Potatoes in Tomato Sauce	Black-eyed Pea Salad Taco Soup (from M. Paraskeva Brooks) Spaghetti Sauce Pancakes Ginger-Sesame Shrimp and Vegie Stir-Fry Black Bean Soup by Marianna

Lenten Macaroni & Cheese

3 1/2 c macaroni 1/2 c marg 1/2 c flour 3 1/2 c boiling water 1 1/2 t salt 2 T soy sauce 1 1/2 t garlic pinch tumeric 1/4 c oil 1/4 c brewer's yeast

Cook macaroni. Melt margarine, add flour, stir briskly till smooth & bubbly. Whip in boiling water, salt, soy sauce, garlic, tumeric and beat well. Cook till thick & bubbly. Add oil & brewer's yeast. Mix part of sauce with cooked, drained noodles. Pour remainder over noodles in casserole dish. Bake 15 min. at 350. Broil a couple minutes to melt the "cheese".

Pasta Fagioli from Oma

1# macaroni 4 cloves garlic, minced 3/4 t rosemary 1/4 c oil 4 c veggie broth 1/2 lb macaroni 2 15 oz cans white beans, drained (Great Northern) S&P

Heat oil, saute rosemary & garlic 10 sec. Add broth, bring to simmer. Add pasta, bring to simmer, simmer for 5 min. Stir in beans. Simmer another 20 min. Season with S&P. May add parmesan cheese

Fasoulada from Maritsa

4 med carrots 1 lg rib celery 1 med onion 1 8 oz can tomato sauce 1 c water 1 pinch sugar 1/4 c fresh parsley, chopped 1 16 oz can pinto beans 1 20 can Northern beans S&P, savory, basil & mint.

Chop very fine. Place in pot with enough oil to coat, not soak. Cook over low heat till almost done. Add to vegies in pot, stir well. Add beans, undrained, herbs & pepper. Add salt after cooking.

BERT Pie by Mom

1 onion, chopped oil 1 1/2 c cooked rice 1 10oz box frozen broccoli, thawed 1 can stewed tomatoes 2 pieshells.

Brown onion in oil. Add stewed tomatoes, broccoli and rice, simmer. Drain excess liquid. Pour into pie shell, cover with remaining shell. Cut slits in top pie crust. Bake at 375 for 35 min.

Taboule Salad from Oma

1/2 c bulgar 3/4 c finely chopped onion 1 t salt 1/4 t pepper 1/4 c olive oil 1 c tomatoes, chopped 4 c parsley, jinced 1 1/2 t dried mint 1 dash cinn, allspice and nutmeg 1/4 c lemon juice

Rinse & soak bulgar in water 1 hour in fridge. Add onion, S&P, and seasonings to bulgar. Mix well. Place tomatoes, then parsley & mint on top of mixture. Cover in saran wrap, place in fridge till ready to serve. Add lemon juice and oil, toss.

Rice & Beans by Mom

1 med onion, chopped 1 clove garlic, minced oil 1 sm can tomato paste 1 c rice 2 1/2 c water 1 can pinto beans 1 can northern beans lemon juice, garlic

Brown onions & garlic in oil. Add tomato paste, water & rice. Bring to boil, cover & simmer 15 min, till rice is done. Meanwhile, heat beans together. Serve beans over tomato-rice mixture. Season with lemon juice & garlic.

Stuffed Grape Leaves from Maritsa

3 lg onions 1/2 c oil 1 6oz pkg Uncle Ben's Long Grain & Wild Rice 1 8oz can tomato sauce 1 1/2 c water 2 t salt 1/4 t pepper 1 1/2 c fresh parsley, minced 2 T lemon juice 1 16 oz jar gape leaves 2 c water

Cook onions in oil till golden. Add rice & seasoning packet, tomato sauce & water. Bring to a boil. Cover and cook over low heat 25 min, till water is absorbed. Stir in S&P, parsley, lemon juice. Rinse leaves under cold water, dry. Fill and fold leaves. Place in 2 qt casserole, seam side down. Add 2 c water. Weight rolls down. Bake 45 min. Makes 60-70.

Lentil Burgers from Maritsa

1 c dried lentils 1/2 c rice 3 c water dash salt 2 sl bread 1 med onion fresh parsley 1/2 c oat flour 1 t Italian herbs pepper

Bring to a boil, cover and simmer 45 min. Remove from heat. Chop in processor. Add to bread mixture, then add this to lentil/rice mixture. Mix well. Cool, form into patties. Dust patties with flour, then fry in oil.

Christina Lynn's Long Island Potato Soup

2 T marg 2 t chopped onion 2 t minced parsley 2 t chopped celery 1/2 t salt 1/8 t pepper 3 potatoes, diced 1 qt boiling water 1 T flour

Heat 1 T marg, add onion, parsley, celery, S&P, and saute 10 min. Add potaotes, cover and cook 2 min. Add water and boil 1 hour. Add more boiling water as it evaporates. Brown flour and mix with remaining butter. Add 1 c potato liquid to flour, and took till thickened, stirring constantly. Combine mixtures and serve hot with croutons if desired. Leftover cooked vegies may be added. Serves 5.

Marinara from Oma

2 lb plum tomatoes, chopped 1 c chopped onion 5 cloves chopped garlic handful fresh basil leaves, snipped handful fresh parsley, snipped 1 sm can sliced black olives 1 T capers 1 sm can mushrooms, drained S&P 1/4-1/2 c olive oil

Blend. Let sit at least 1-2 hours till ready to serve over pasta.

Greek Cabbage Soup

1 T olive oil 1 c chopped ohion 1-2 lg cloves garlic, chopped 2 qt water or vegie broth 1 bay leaf 1 lb chopped tomatoes 2 lb shredded cabbage 1/2 t pepper 1 1/2 salt 2 T minced parsley

Saute onion & garlic in oil for 5 minutes. Add water and bring to boil. Lower hat, add bay leaf, tomatoes & cabbage. Simmer till cabbage is tender, about 45 min. Add S&P before serving. Garnish with parsley.

Red & Black Bean Soup from Oma

6 c water or vegie broth 1 c dried kidney beans 1/2 c dried black eyed peas 2 c sliced onion 2 cloves garlic, minced 1/2 t thyme 1/2 t marjoram 1 c sliced carrots 1 c cubed potato 1 c sliced celery 1 can tomato juice S&P

Boil water. Add beans and peas, let boil 2 minutes. Cover, remove from heat. Let stand 2 hours. Stir in onion, garlic, thyme & marjoram. Simmer 1 1/2 - 2 hours, till beans are tender. Add potatoes, carrots, celery and tomato juice. Cook 30 min. till vegies are tender.

Cold Lentil Soup from Oma

1 c chopped onion 2 T oil 1/2 c lentils 2 1/2 c broth 1 t coriander S&P 1/2 c chives

Saute onion in oil. Stir in lentils. Pour in broth, add coriander. Bring to a boil, turn down and simmer 1 1/2 hours or till lentils are very tender. Add S&P just before done. Put through blender. When smooth, chill. Serve cold, garnished with chives.

Garbanzo Party from Oma

2 c dried garbanzo beans (or kidney beans), rinsed & soaked overnight 8 c water 2 c chopped onion 1 1/2 c chopped celery 3 med cloves garlic, minced 2 t salt 1 c thinly sliced carrots 2 t basil 1 t oregano 1 1/2 c shredded red cabbage 1 c grated zucchini 1 c grated yellow squash (or more zucchini) 1 lb stewed tomatoes, drained & chopped 3 T soy sauce

Bring to a boil. Reduce heat, covr and simmer for 25 min. Add salt, simmer another 25-30 minutes. Add, simmer another 10 minutes. Add, and simmer till vegies are tender. Add additional water as needed. Add when ready to serve.

Wild Rice from Marianna

4 T margarine 2 T finely diced carrots 2 T finely diced celery 2 T finely diced onion 1 c wild rice 1 t salt 2 c veggie broth or water 1/2 lb mushrooms 2 T parsley 1/4 c finely chopped pecans

Bring liquid to a boil. Add rice - return to a boil, cover and simmer for 45 minutes. Meanwhile, simmer carrots, celery and onion in margarine for 10 min, add mushrooms and continue cooking 5 more minutes. Stir in pecans and parsley, cook 2-3 more min. Add veggie/nut mixture and salt to rice, when rice is done.

Brown Rice and Vegies

1 T oil 1/2 c chopped onion 1 c brown rice 1/2 c diced carrot 2 c vegie broth 1/2 tsp rosemary 1 tsp salt 1/2 c diced celery 1/2 c diced zucchini

Heat oil in skillet, saute onion till tender. Add rice and carrots, saute for 1 min, stirring often. Add broth, rosemary and salt. Bring to a boil. Reduce heat, cover and simmer for 25 min. Stir in celery & zucchini, simmer 10 more minutes till liquid is absorbed. Serves 4.

Fettucine & Tomatoes

5-6 fresh tomatoes 1/4 coil S&P 1 tsp mint 1 tsp oregano Parsley Sliced black olives 1-2 T capers 1 # fettucine

While fettucine noodles are cooking, dip whole tomatoes in boiling water for 10 sec; peel and dice tomato. Toss tomatoes with herbs and seasonings, capers and olives, then with oil. Drain fettucine noodles, toss with tomato mixture.

String Beans and Potatoes in Tomato Sauce

2 lbs string beans 2 onions, chopped 3/4 c oil 1 can tomato sauce 2 tsp salt pepper chopped parsley & mint 2 potatoes, cut in quarters 1 c water

Saute onions lightly in oil. Add tomato sauce, S&P, and simmer for 15 min. Add remaining ingredients. Cover and cook slowly for 1 hour, till tender. Serves 4-6

Black-eyed Pea Salad

2 cans black-eyed peas, rinsed & drained 1 sm onion, chopped 1/4 c Seven Seas Creamy Italian salad drsg ! chopped tomato

Combine all ingredients except tomatoes. Cover and chill till ready to serve. Stir in tomatoes.

Taco Soup (from M. Paraskeva Brooks)

1 1/2 # ground meat (or Crumbles)* 1 lg onion, finely chopped 1 lg green pepper, finely chopped 1 can chopped tomatoes 2 cans pinto beans 1 can corn 1 can tomatoes w/green chilies 1 pkg dry taco seasoning 1 pkg dry Ranch dressing 1 c water

Brown hamburger meat and drain. Add chopped onion and pepper. Add both cans tomatoes, beans and corn. Stir in taco seasoning and ranch dressing and water. Simmer on stove for 1 hour or in crock pot all day. *Crumbles, made by Morning Star, is a groundmeat substitute.

Spaghetti Sauce

8 oz can tomatoes 2 lg cans tomato puree 1-2 sm cans tomato paste 2 chopped onions 2 cloves garlic, minced 3 T parsley S&P 2 T sugar 1 1/2 t oregano 1 bay leaf 1 1/2 t fennel 1/2 t basil 1 t cinnamon chopped celery & pepper

Pancakes

4 c flour 4 T sugar 4 T baking powder 2 t salt 4 c water (or half orange juice, half water)

Stir ingredients together and make like all pancakes are made!

Ginger-Sesame Shrimp and Vegie Stir-Fry

3 T soy sauce 3 T water 1 1/2 T sesame seeds 1 1/2 t garlic, minced 1 t fresh ginger, grated 1 cup carrot slices 2 c broccoli flowerettes 1/2 c green onions, sliced 1 stalk celery, sliced 2-3 c cabbage, sliced 1/4 c olive oil 1 pound medium shrimp,cooked* 1 1/2 t corn starch 2 pounds spaghetti

Cook spaghetti. Meanwhile, mix first 5 ingredients together, then toss with prepared vegies. Allow to marinate 1/2 hour or more. Drain vegies, reserving marinade. Heat oil in pan, then add marinated vegies and stir-fry about 5 minutes. Add shrimp, continue cooking till heated thru. Mix reserved marinade with corn starch. Add to vegies, continue cooking till sauce is thickened. Serve over cooked pasta. *may substitute scallops

Black Bean Soup by Marianna