The Angelqueen 2015 Lenten Recipe Thread

Run for your lives! It’s here, it’s now- it’s the 2015




The time has come to droop and die
You walk in your house and want to fly
But you gotta sit down and I’ll tell you why-
Yo mama’s churned up a nasty fish fry.

Those forty days of grace and cod breath are here. If you’ll remember my Lenten thread from last year, I went to a great effort to avoid posting any recipe that reeked of the sea. Anybody want me to repost my two Gruel doozies? (cue the cricket chorus)

Anyway, this year I’ve decided to give in and embrace my inner Charlie Tuna. How about this:

Tuna Pie with Gravy

1 can tuna
1 egg
1 tuna can of milk
2 pie crusts (one for the top and bottom)
1 can cream of mushroom soup

Mix together first 4 ingredients and cook in a saucepan for just a few minutes, stirring all the time. Place 1/2 the pie crust into the bottom of a pie plate. Pour in tuna filling and top with remaining piecrust. Cut slits into top piecrust. Bake at 350° for 30-40 minutes. Meanwhile, pour the soup into a saucepan and add 1/3 can of milk or water. Heat, but don’t allow to boil. Cut pie into wedges and serve with gravy poured over top.

I’m salivating already- NOT!!

Don’t want fish every night? Here’s a nice cheap meal that will still give your house a penitential stench that no spritz of Febreeze will eradicate.

4-Ingredient Skillet Cabbage Dinner
The author of this recipe commented:
A fast, easy and frugal family dinner? Sounds almost too good to be true, but it isn’t. This recipe for 4-Ingredient Skillet Cabbage Dinner proves that you can make a budget-friendly dinner for your loved ones without sacrificing flavor. This is one of those great recipes in a skillet that’s perfect for busy families because it requires minimal prep work and also minimal cleanup after dinner is over. You’ll love the combination of cabbage, noodles and butter and so will your family, so go ahead and make this budget supper for dinner tonight!

1 head cabbage, chopped into strips about 2″ x 1″ wide
2 medium onions, coarsely chopped
1 1/2 cup real butter
1 package medium noodles, cooked and drained
salt and pepper, to taste

Saute the chopped onions in a very large skillet using 1 stick of the butter. Add cabbage and more butter and saute until the onion and cabbage are soft. Add the noodles and more butter if needed. Mix together well, making sure the butter has evenly coated everything. Season with salt and pepper, to taste.


We all have to be good traditional Catholics and abstain from meat for those other two meals. So, here’s something for breakfast.
Cornmeal Mush
The author of this recipe commented:

This is very hearty for breakfast, and also makes a nice snack in the middle of the day. I like it with a little margarine and shredded cheese, but it is equally good with sugar or molasses and milk. This recipe serves 4 to 6 people depending on how hungry they are. Of all the breakfast cereals you can buy, this one is the least expensive. We try to have it at least twice a week, sometimes more often because it is so cheap.

1 cup cornmeal
1 cup cold tap water
1 teaspoon salt
3 cups hot tap water

In a small bowl, combine the cornmeal and cold tap water. Meanwhile, in a 2 quart pan, combine the salt and hot water. Bring it to a boil over high heat. While the water is heating, add the cornmeal mixed with the cold water. Combining the cornmeal with cool water before adding it to the boiling water keeps the cornmeal from lumping up when it hits the hot water. When the water and cornmeal boil, reduce the heat to low. Allow the mush to simmer for about 10 minutes, or until it is nicely thickened. If your cornmeal is less than fresh, you may add half a tablespoon of sugar to make it taste fresher and sweeter.


When searching for these recipes, I used the criterion of frugal, even poverty budgeting. This following recipe is a Russian soup that I could actually imagine myself making even outside of Lent.

Traditional Pohlebka with Buckwheat
2 large potatoes
2 large carrot
1 medium onion
2 Tbsp garlic
1/2 cup of buckwheat (dry)
1 c. parsley or dill (fresh or frozen)

Cut the potatoes and carrots into medium-sized cubes and boil wit onion and garlic. When veggies are fully cooked, add buckwheat and bring to complete boil. Add salt and pepper to taste and let stand for 15 minutes for flavors to fully absorb. Serve with a pinch of finely chopped dill or parsley.


Now, at this point my dear fellow Angelqueeners, I decided to get mischievous, changed my criterion, and went searching for “the worst recipe ever.” Why? One: Well, to quote myself from last year: “A very good traditional nun once told me that even those excused from fasting for medical or work reasons can still honor the spirit of Lent. Don’t like pepper on your food? Put pepper on your food. Drink a juice that’s very good for you, but that you can’t stand. Love fish? Go vegetarian. Hate fish? Pile it on. You get the idea.” And Two: It’s just fun.

Avocado-Lime Salad
The author of this recipe (NOT me) commented:
Here’s an abomination, definitely in the running for worst dish ever devised:

1 pkg. Lime Jello
1 cup hot water
1 cup cold water
1 tbs. green pepper fine cut
1/4 tsp. salt
1 tbs. lemon jello
1 mashed avocado

Dissolve jello in hot water. Add cold water, salt and lemon juice. Cool until thickened, then beat until fluffy. Add other ingredients. Mold and serve with pimento garnish.


If you had the misfortune to belong to Weight Watchers in 1972, you would have been issued a full color recipe card containing this horror:

Fluffy Mackerel Pudding

2 stalks celery
1 medium green pepper
8 ounces drained, canned mackerel, flaked
1 tablespoon dehydrated onion flakes
2 teaspoons prepared mustard
1 teaspoon salt
1/2 teaspoon cayenne pepper
1/8 teaspoon mace
Dash of ground cardamom
2 medium eggs, slightly beaten
2 medium eggs, hard-cooked, and sliced

Put celery and green pepper through a food grinder (or chop finely in blender). Combine with mackerel, onion flakes, mustard, salt, pepper, mace, and cardamom; mix well. Blend in raw eggs. Divide evenly into 4 (8 ounce) heatproof cups. Bake at 350°F (moderate oven) for 35 to 40 minutes. Garnish each with 1/2 sliced egg. Makes 4 luncheon servings.

Louis the CCXXXII Salad
The author of this recipe commented:
The Worst Recipe I’ve Ever Seen….

1 16oz can cling peach slices
1 8 oz can green beans
1 7 3/4 oz can pink salmon
1 can pitted ripe olives
4 cups shredded lettuce
1 1/2 cups chopped celery
2 Tbsp chopped green onion
1 Tbsp chopped parsley
1/4 tsp black pepper
8 carrot curls
1 cup sliced cucumbers
4 cherry tomatoes, quartered
1 lemon, cut into wedges
1/4 bottled French dressing
1/4 mayonnaise
1/4 tsp Tabasco sauce

Chop olives. Drain peaches beans and salmon. Mix canned ingredients with lettuce, celery, onion, parsley, pepper. Combine dressings. Mix 1/2 with fish mixture. To serve, circle fish mix with remaining ingredients and top with dressing. Serves 4. Special equipment: barf bag?

Okay folks, let’s have fun. Post your favorite Lenten recipes. And may the most gaunt faster win!

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3 comments on “The Angelqueen 2015 Lenten Recipe Thread

  1. Wow! That skillet cabbage dinner sounds great. That’ll drive the kids crazy. Eeewwww! Beyond Febreze? Maybe need the LeFebreze! (Is that old post still around?)

  2. zuzu, you crack me up! A barf bag?
    Actually I would have to have one for the fish recipes.
    I detest fish….yuck.
    There are a couple there that would definitely be a penance.

  3. Mushrooms and Brussel Sprout Feast

    Adjust all portions for the number of servings you want. Make a lot. People love this.
    If you hate Brussel sprouts, you can use another vegetable like broccoli.

    Lots of brussel sprouts
    Lots of mushrooms, any kind
    Shallots are best, but any onion will do
    Vegetable stock or broth
    Pasta of choice (brown rice spirals work, orechiette is great)
    Lots of garlic
    One or more sprig of fresh thyme per serving
    Lemon juice
    Olive oil
    Parmesan cheese or other cheese
    Kitchen bouquet

    Cook pasta 8-10 min. and set aside. Reserve ¼ – ½ c pasta water.

    Mince shallots and garlic, strip thyme from stem, juice the lemon. Halve the brussel sprouts lengthwise through the core then quarter. Slice mushrooms.

    Heat 1 or more tbls. olive oil and 1 or more tbls. butter over medium heat, then slowly add the ingredients in the order you like them the most cooked; garlic, shallots, brussel sprouts, mushrooms, thyme, salt and pepper. When done to your liking, add the cooked pasta.

    Mix about ¼ cup vegetable broth or stock, 1 tsp. kitchen bouquet, 1 tbls. lemon juice (or more to taste) and ¼ c or more pasta water. Add this to the pan and stir until most of the sauce is absorbed.

    Serve with some cheese on top if you like. Parmesan works, so does Swiss.

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