It’s interesting that in observing Lent, those of us who are Catholic, remember that this is also the time to give alms – donate to our church community if we can. Here’s some fun recipes that you can make at home and are perfect for Lent. By using some leftovers you can create another, tasty meal, and hopefully give what you save.

Check out the sacredheartradio.com site and see what we are about – as far as me, I’ve been sharing recipes and hopefully some Bible wisdom for 17 years on the Sonrise Morning Show. One of my youngest son’s friend’s Dad was a founder of Sacred Heart all those many years ago, and he inspired me. I hope what we share each week inspires you, too!

HOT CHICKEN SALAD

I’m thinking this could be a nice Lenten dish if you sub in canned, drained tuna. What do you think? 

Leftover deli chicken works great here, and it contributes to the flavor.

Ingredients

1 cup diced onion

1 cup diced celery

2 generous cups shredded chicken

1 teaspoon dried sage

1/2 teaspoon dried thyme

Lemon juice to taste – start with a few tablespoons

1-3/4 to 2 cups mayonnaise 

Salt and pepper 

2 cups shredded Cheddar cheese

1 cup Lay’s style Potato Chips, Crumbled to Sprinkle on Top

1/4 cup chopped green onions, optional

Instructions

Combine everything but chips and green onions, and place in a sprayed baking dish. I used a 9×9.

Top with  crumbled potato chips.  

Bake at 350* for 15 – 20 minutes.  

Sprinkle with chopped onions and serve immediately.

SUGAR SPUN RUN’S PEANUT BUTTER PINWHEELS

THIS FROM HER SITE:
My grandmother’s recipe for Potato Candy (also sometimes called Peanut Butter Pinwheels).

I recommend reading through the blog post before beginning, as it includes lots of tips.

Ingredients

• ½ cup (105 g) plain mashed potatoes* see recipe notes for cooking instructions
• ½ cup (113 g) salted butter softened
• 6-7 cups (800-910 g) powdered sugar plus additional for dusting
• 2 teaspoons vanilla extract
• Creamy peanut butter for filling

Instructions

• Combine mashed potatoes, butter, and one cup of sugar in a large bowl and use an electric mixer to stir until combined.
  
  ½ cup plain mashed potatoes*, ½ cup salted butter, 6-7 cups powdered sugar
• Add remaining sugar, 1 cup at a time and stirring until combined after each addition. Once you’ve added 6 cups of powdered sugar, check the consistency. If the dough is not moldable in your hands and can’t be rolled into a ball, continue to add sugar until it is firm.
• Stir in vanilla extract.
  2 teaspoons vanilla extract
• Refrigerate for at least 30-60 minutes (if you chill longer it may become too firm and brittle and will just need to sit at room temperature for 10-15 minutes until it is pliable).
• Once chilled, divide dough into two pieces and place one piece on a clean surface that you’ve generously dusted with powdered sugar. Dust the surface of the dough with additional sugar, and use a rolling pin to roll dough out into a rectangle about ¼” thick (about 8×12″). If your dough is too sticky or falling apart, you may need to add more sugar, re-shape it into a ball, and start over.
• Once dough has been rolled into a rectangle, spread evenly with peanut butter, leaving a small amount of space peanut butter-free around the perimeter of the dough.
  
  Creamy peanut butter
• Starting with the longer side of your rectangle, gently but tightly roll into a log.
• Use a harp knife to cut into slices about ¼-½” thick.
• Repeat steps 5-8 with remaining half of dough.
• Serve and enjoy. Store leftover candy in an airtight container in the refrigerator for up to a week.

Notes

*Potatoes

Use russet potatoes. I recommend piercing your potatoes all over with a fork and heating in the microwave, rotating the potato every several minutes, until potato is tender when pierced with a fork. Then remove the potato filling from the jacket/skin and mash until smooth. 

I used to boil the potatoes and while this often works, I found this can sometimes cause the potatoes to retain water and make the mixture too watery to use.

RESTAURANT WORTHY PASTA SAUCE

This serves 6 generously. Double the ingredients if you like and freeze for later. Cooking time will be increased a little. 

Ingredients

• 4 tablespoons olive oil
• 1 medium onion finely diced – about 1 cup or so
• 2-3 teaspoons minced garlic – a good 3-5 cloves, minced – I use 3 teaspoons/1 tablespoon 
• 2 teaspoons dried basil
• Pinch red pepper flakes or to taste
• Salt to taste
• 1 tablespoon butter
• 1 28 ounce can crushed tomatoes
• 1/4 cup water

Instructions

1. Heat the olive oil over high heat until it shimmers. Turn the heat down a bit, then cook the onions, stirring frequently, until they soften but don’t let them get brown, about three minutes. Add the garlic. Stir to combine. This prevents the garlic from burning. Cook an additional several minutes. Add the basil, red pepper flakes and salt. Stir to combine. Add the butter. Stir, cook for a couple of minutes. 
2. Add 1/2 can of the crushed tomatoes. Scrape the bottom of the pan to remove any stuck on bits. Reduce heat to low. Add remaining tomatoes. Stir in 1/4 cup water. If the sauce seems too thick, add additional water.
3. Allow sauce to simmer for 15 minutes or up to 30 if you like. Now some folks like to add a couple pinches of sugar to mellow the sauce. 

Slightly adapted from Cook Fast, Eat Well