Posted on 02/23/2011 8:51:13 PM PST by Natural Law
One of the blessings of our US Catholic communities is the contributions of each of the many cultures represented in our parishes. As we prepare ourselves for our Lenten Observation it would be fantastic if we share the unique and special Lenten traditions and recipes of our communities and childhoods. Surely we can collectively do better than salmon loaf every Friday.
We have a place near us called “Dan Good Pizza”. They have a seafood pizza with salmon, shrimp and crab.
They run specials but it’s so good that it’s REALLY not a sacrifice!
You need to post Easter pictures from your parish this year. The thing I love the most about the Eastern European parishes is how beautiful they are for the holidays.
It helps so much to have a serious parish as well.
A week before Easter, we have Confession Monday. We get anywhere from 15 to 25 priest in to hear confessions for four hours.
AND it’s packed!
One of my Lenten favorites is 15 (or 16) bean soup. It’s not expensive to have meals for 15 people, approx. You need the package of beans, juice of one lemon, a whole onion cut up, salt and pepper to taste, and one can of stewed tomatoes. It takes several hours to cook, but it’s worth it.
Just outstanding, with either cornbread or homemade bread. Outside of Lent, it’s good with hamhocks, or diced ham, whatever. The bean package includes a packet of vegetarian ham flavor, if desired, but I like it better without the artificial flavoring.
I think I’m going to do what my Mom used to do. This weekend we make Perogi. All of us. It was a fun family time. She made enough for all of Lent. Being the youngest, I was the sealer. We sang, we laughed, it was a blast.
This is as close to as my Mom’s as I could find.
The Dough
2½ cups of flour (could be as much as 3 cups)
1 tsp salt
1 egg
2 tbs. sour cream (preferably regular)
1/2 cup lukewarm water
Mix all ingredients together, and knead just a bit. The dough should not be very smooth, and it should be quite sticky. Let stand covered with an inverted bowl for ~1/2 h before using. Take either all, or a portion of the dough, and roll it out until it is 1/16” thick. You will have to use plenty of flour to keep the dough from sticking to the rolling pin and rolling surface. You can also flip the dough several times as well. (Your work surface dictates how much you can roll out at one time.) The thickness is very important.
The Fillings
Although not necessary, it is a good idea to make the fillings the day before you make the pierogi and refrigerate it. This is a big cooking job. Breaking it into two days helps.
Sauerkraut (Kapusta) Filling (makes 50-60 pierogi)
4 lbs sauerkraut
2 lb yellow onions
2 Tbs. sugar
salt
My mother uses canned sauerkraut. Drain and wash the sauerkraut to reduce the sharp acid flavor You will have to wash and taste in stages to determine how sour you want it. Be careful not to overwash. You do want a bit of tartness. Finely chop the onions. Fry them in butter until they just become translucent, then add the sauerkraut and sugar. Either add more butter for frying, or add a combination of butter and olive oil. Fry to a golden brown color. Finally, add salt and pepper to taste. Plenty of pepper is needed to give the kraut a little zing.
Potato Filling (makes 60-80 pierogi)
5 lbs of potatoes (red or Idaho are fine)
2 lbs of onions
salt
pepper
Finely chop the onions and fry in butter until golden brown. Peel potatoes and cut them into thirds; cook until tender. Once cooked, completely drain potatoes and mash with no liquid. Add fried onions, and salt and pepper to taste. Since this is a fairly bland filling, you will find you need a fair amount of salt and pepper. (or Sour Cream. We add cheddar cheese to them as well)
We follow the United States guidelines for fasting and abstinence, even the babies, but our focus, food-wise, will be on the needs of our one son who has a real weight problem. We will exclude foods that he is prone to overeat and purchase those he should eat, even if nobody else likes it. This will, I believe, provide adequate penance for those who need it, along with a positive health outcome.
We have a Chaldean fruit shop near us.
They have a bakery in the back and bake breads on long wooden planks every day. It’s 5 large diamond shaped pieces for a dollar. Most times, it’s warm. If you’re lucky, it’s coming out of the oven and too hot to even touch. Customers grab their own with tongs and stuff them into paper bags.
On Fridays, we go in there, grab some Arab cheese, grapes and the bread. Yum-o.
There have been times that raw vegetables and vegetable side dishes are dinner. At many functions, I'm grateful for all of the vegetarians who have exerted an influence on our culture, because otherwise, there would be next to nothing edible after the appetizer course.
When we were growing up, my mother always served fish sticks for dinner.
The Wendy’s near us offers a fish sandwich during Lent.
I enjoy salmon so much. Thanks for the hint!
**Does anyone else on here experience a level of attack that becomes intensified during the Triduum? Holy Thursday is very difficult and it seems that every failing and every fault I “own” becomes magnified. It does seem to be an attack from the enemy because it ceases late on Good Friday as fast as it begins.**
Of course, didn’t you see the ramp-up at Christmas? The ramp up of negative coverage every time the Pope goes on a trip.
The media and some on FR hate Catholics. Along the way, they will learn to love us.
Keep praying.
**They are rich in grace and theology and will help you with your fasting. When you feel that your resolve is faltering, pray simply, “Lord Jesus Christ, Son of God, have mercy on me, a sinner”. **
A wonderful prayer, especially during Lent — but I use it all the time.
Going to the Stations of the Cross and other devotions during Lent — and the Chaplet of Divine Mercy from Good Friday through Mercy Sunday are so great.
Also Adoration of the Blessed Sacrament during Lent seems to take on a different tone for me since I concentrate more on the sorrowful sufferings of Christ.
We are so blessed in these prayers and devotions.
To my way of thinking, a lobster stuffed with crab just isn't a sacrifice.
When I was growing up we usually had fish or cheese pizza.
Odd ...McDonald’s around here often run 2 for specials on fish sandwiches for lunch.
BUT....
I’ve really been thinking about this Friday lent thing. I went to a Catholic school so Friday lent has been a longtime tradition in my life.
Our family LOVES fish, clams, shrimp etc. and I look forward in many cases to lent...fish season. It has seemed to me that many Catholics view Lenten Fridays as more a celebration than the penance.
Which, given the state of our country and world, I am wondering if my looking forward is actually counterproductive to the idea of the penance & Friday sacrifice of lent. I am thinking of actually returning to “The Fast & Prayer.”
You reminded me of crab cakes with your post about salmon loaf.
Oh, I love them, but have never made them.
On the salmon loaf I think I use the recipe from Better H and G cookbook.
The significance and symbolism found in the Jewish celebration of Passover is a very good opportunity for Catholics to reconnect with the Jewish Roots of Catholicism and to better understand the significance of the Last Supper. The Jewish tradition is that On the eve of the first day of Passover, Jewish families gather in their homes to celebrate a meal and prayer service called the Passover Seder. This year, Passover begins on Tuesday, April 19th. I highly recommend that all Catholics take the opportunity to bring part of the Seder Tradition into their Holy Week celebrations.
Sounds yummy!
I finally found a place near us that sells salt cod. Salt cod mashed with potatoes and fried. Ummmm....
Unfortunately, it isn’t much of a penetential meal for us since we love it!
Mr. trisham’s Mushroom soup
Ingredients:
1/2 onion
1&1/2 celery stalks
1-2 cloves garlic
olive oil
butter
2-3 cups of wild mushrooms, portobello, button, any type of
mushrooms that you like
flour
heavy cream
salt, black pepper, cayenne pepper and chervil
dry sherry or cognac
chicken or vegetable stock, 3 to 5 cups
1. in a saute pan, sweat 1/2 chopped onion, 1& 1/2 stalk of sliced celery in about
two tablespoons of olive oil until translucent.
2. add 1-2 cloves of finely chopped garlic.
3. add 2-3 tablespoons of butter, and finely sliced mushrooms. Variety is good.
4. saute just until musrooms are soft, but not so long that they change in color.
5. make a roux in a separate, small saute pan. On a low heat, combine about 3 tablespoons of butter with about 3 tablespoons of flour, until flour is cooked.
slowly whisk in 1 to 1 & 1/2 cups of chicken stock or vegetable stock. Chicken stock will add much more flavour, but vegetable stock is an option. Simply adjust the other herbs and spices to compensate if vegetable stock is used.
6. to the first pan (with the mushrooms), pour in 2-3 cups of chicken or
vegetable stock. Bring to medium high heat.
7. to the pan with the mushrooms, stir in the roux mixture about 1/3 at a time.
Bring this to a simmer.
8. add 1/2 pint of heavy cream.
9. add salt, black pepper, a dash of cayenne pepper to taste. Also add
chopped leaves from the celery or parseley and chervil for colour and taste.
10. optional: add a bit of dry sherry or cognac to taste.
Bon appetit!
Sounds delicious. Thanks!
*maybe incorrectly!"
There's nothing wrong with your memory! Just remember how good all that oatmeal will be for you all!
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