Friday, March 16, 2012

Make a Cow Happy!

Sorry I've missed a few posts. Tomorrow is the annual Auction our the parish ministry, religious education and school. I'm in charge of decorating so this week has been spent turning our gym into the Emerald Isle. I will be blogging about it tomorrow.
March Madness has hit my home. Jim and Jacob have completed their brackets and the stakes are high. If Jim wins Jacob will be giving Jim's car a full wash and detail inside and out. If Jacob win's Jim will be buying him a pair of Michael Jordan basketball shoes. I've yet to figure out who has the better end of the deal. Maybe it's me since I enjoy watching them bond over every game.

On to the cows!!! We are about 1/2 way into the Lenten Season and I have a few meatless meals you can try they during next couple of weeks.

Baked Tomato Farfalle and Cheese (given to me by my God Mother)
Cook 8 oz farfalle (bow tie pasta) in boiling salted water until tender; drain and put in shallow 2 quart casserole dish.
Sauce: Cook 1 chopped onion in 2 tbls butter until brown;
add 1/2 cup water; 1 tsp. salt; 1/4 tsp. pepper; 19 oz canned tomatoes; 6 oz tomato paste and 1 cut-up green pepper. Bring to a boil and pour on pasta.
Cheese: Use 3/4 lb sharp cheddar cheese- cut 8 thin slices of cheese and set aside. Shred remaining cheese, add to pasta and stir lightly.
Bake 325 degree oven for 1 hour. Stir one during baking. Top with sliced cheese. Bake until cheese melts. Serve 4-6

Eggplant Enchiladas
1/4 c. Olive Oil
1 lb shredded cheddar cheese
1 1/2 lb eggplant, peeled and cut into 1/2" cube
1 c. green pepper
2/3 c. chopped onion
1 1/2 tsp. minced garlic
1 can chopped green chilies
2 cans (10oz) enchilada sauce
12 (6") tortillas

Saute eggplant, bell pepper, onion and garlic until tender, stirring often. Add 2 cups of cheese and chilies. Heat oven to 350 degrees. Lightly oil a dish to put the enchiladas in.
Simmer the enchilada sauce in a frying pan and dip the tortillas into the sauce for a few seconds. Remove to a plate and fill with egg plant mixture; fold and arrange in a dish. Top with remaining sauce and cheese.
Cook in oven for 20 minutes.

Lazy Day Lasagna (a favorite of the kids when I used to run a family childcare)
8 oz macaroni
26 oz spaghetti sauce
2 c cottage cheese
1/2 c Parmesan cheese
8 oz Monterey Jack cheese

Preheat oven to 375. Cook pasta according to directions.
Stir all ingredients together except the Jack cheese.
Sprinkle cheese on the top
Bake for 20 minutes

Enjoy these meatless dinners and help save a cow.

Until next time,


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