Sr. Bernadette Okulicz, FSSJ, was one of the original hosts of Our Daily Bread, along with Sr. Barbara Ciarico, RSM. Sr. "B" as we like to call her, is still involved with the show by sharing her tips and menu ideas on this page.
Well the Lenten season is upon us and if you are anything like me I’m sure you are looking for meal ideas. Here are a few from my childhood with a bit of a twist:
Tomato soup with grilled cheese sandwiches was the “go to” Lenten meal and always popular with the kids in our family. Today I make tomato-tomato soup by adding a can of diced tomatoes to the old reliable can of Campbell’s soup. I like to use milk instead of water and I’ll add cooked rice or elbow macaroni to make it a heartier meal.
Now that you’ve spiced up your Tomato soup, try doing the same with your grilled cheese sandwich. With all the different breads and cheeses that are so readily available to us, open your mind and palate to a new experience. I especially like dilled havarti on rye bread.
Another old time sandwich favorite of mine is peanut butter and banana on white bread.
What would happen if you added creamed cheese, or jelly? You can use any variety of bread or flavor of jelly or jam. Creamed cheese on raisin bread also makes a delicious sandwich. The taste sensations are endless.
As long as I am thinking about Creamed Cheese try adding some to scrambled eggs topped with chives. I guarantee once you try it you’ll never go back to plane old scrambled eggs.
I’m just realizing how much my family loves creamed cheese. A unique sandwich combination in my family was a creamed cheese and green pepper sandwich made with white bread. It was one of my mother’s favorite sandwiches.
Mom also liked to steam fresh asparagus, lay it across slices of toast and then drizzle melted Velveeta cheese on top. I remember eating this many Fridays in lent.
A good tuna fish sandwich is a common Lenten staple. But I’m suggesting salmon with a little diced celery, onions, shredded carrots and just a bit of low fat mayo or plain yogurt.
When making that ever popular tuna fish casserole, try adding a jar of pimentos for added flavor and color.
Pancakes, waffles, French toast and crepes are not only breakfast foods. They can become enjoyable Lenten supper meals when prepared with different varieties of breads, toppings and fillings.
So don’t skimp on flavor this lent, open up your pantry and your mind to a new taste encounter.
Handy Conversions
Volume/Weight
3 tsp = 1 Tbsp. = 15ml
16 Tbsp. = 1 cup = 236 ml
4 cups = 1 qt. = 946 ml
128 fl. oz. = 1 gallon = 3.8 Liters
1 lb. = 16 oz. = .45 kg
Food Equivalents
1/4 lb. cheese = 1 cup shredded
1 cup Heavy Cream = 2 cups whipped
1 lg. onion = 3/4 cup to 1 cup chopped
1 stick margarine = 1/2 cup
1 lb potatoes = 3 medium = 2 1/4 cup diced
Temperatures
0*C = 32* F
177* C = 350* F