Meatless Meals

In preparation for Lent -- a few meatless recipes to share.

Bow-Tie Lasagna
4 cups spaghetti sauce (more or less to taste)
1 lb bow-tie pasta, cooked and drained
1 container ricotta cheese
1 egg
1/2 cup parmesan cheese
1/2 t basil
1/4 t garlic powder salt and pepper, to taste
8 oz mozzarella cheese
2 sml yellow squash, finely shredded

Heat oven to 350. In a large bowl, combine ricotta, parmesan, egg and spices. Lightly toss bow-ties with squash and ricotta mixture, Layer in a lasagna dish with sauce and mozzarella. Bake for about 1 hour.



We don't usually indulge in shrimp during Lent, because when we eat it, it's certainly not a sacrifice! But, if shrimp are plentiful for you and you eat them during Lent, this is a fabulous recipe. I make it with white rice and French bread for dipping. Oh yum!

Paula's Fiery Cajun Shrimp
2 cups butter, melted
1/2 cup worchestershire sauce
1/4 cup lemon juice
1/4 cup ground black pepper
2 t hot sauce
4 cloves garlic, minced
2 t salt
5 lb unpeeled medium shrimp
2 lemons, thinly sliced

Heat oven to 400. Stir together butter, Worcestershire sauce, lemon juice, pepper, hot sauce, garlic and salt. Pour half the mixture into a large heatproof dish. Layer half the shrimp and half the lemon slices; then form a second layer of shrimp and lemon slices and pour remaining sauce into the dish. Bake, uncovered, for 20 minutes, or until shrimp are pink, stirring twice. Serve with French bread for dipping.



Cream of Broccoli and Cheese Soup
4 cups chopped broccoli
4 cups chicken broth
¼ cup margarine
¼ cup flour
1 - ½ cup milk or cream
1 cup shredded cheddar
freshly ground pepper
pinch cayenne pepper
pinch nutmeg

Cook broccoli in a saucepan in chicken broth until tender. Puree in food processor. In a large pot, melt butter. Whisk in flour and cook 2-3 minutes. Whisk in broccoli puree. Cook 5 minutes or until thickened and bubbly. Whisk in cream, cheese, pepper to taste, cayenne and nutmeg. Continue cooking until cheese is melted.