Easy broccoli soup for Lent:

Par boil with about three or four cups of water (depending on how many you want to serve) half a cup of celery, 1/3 white onion, a few pieces of parsley or dried flakes, and 1/3 any color pepper and two tablespoon margarine or olive oil. 1/2 teaspoon thyme or basil.

Then add two cups fresh or frozen brocolli pieces, 1/3 cup diced tomatoes, canned or fresh..and boil for about five minutes more.

Add l/2 can cream of celery soup and 1/2 cup milk (I use soy milk) and continue heating on low for five minutes more or until it comes to a slow boil. If thicker soup is desired..add a few tablespoons of instant mashed potatoes. Salt and pepper to taste. Optional (when serving) sprinkle a little shredded mild cheddar cheese on top.

Serve with crackers. I like Carr's table crackers or pepper crackers.

This sounds good! I am printing this recipe to try this weekend.

I loved this delicious recipe from the first time I tasted it at a friend's home, so she sent me the recipe which is apparently from the area of Venice in Italy.

It is extremely *easy*, simple, fast, and incredibly tasty too!! I have since prepared it for my church community at a Lenten post Presanctified Liturgy meal, for guests at my home, and for my family, and everyone has been as equally enthused as I was-- and it fits in very well with all the fasting requirements of the Eastern Lent...

Scallops or Shrimp Veniziana

Ingredients:

-Shrimp or Scallops,
-Bread Crumbs
-Olive Oil,
-garlic (minced fresh, dried, or jarred will do),
-and lemon to taste.

1. In a bowl, mix breadcrumbs (Italian style, or Panko, or a combination--Panko are found in all supermarkets and are extra crispy) with minced garlic and enough olive oil for the mixture to create a nice crumbly texture.

(*if breadcrumbs are plain or if using Panko you may want to add salt, pepper, dried or fresh parsley, basil and oregano for flavor)

2. Add shrimp or scallops to the bowl and coat them well by mixing them with your hands.

3. Spread them on a baking tray (I like to spray the baking tray with Pam olive oil spray for easy clean up) and bake at 350 degrees for about 20 minutes or until cooked through.

4. Remove from oven and squeeze some freshly squeezed lemon on top. (This is optional but adds a nice Mediterranean flavor to seafood.)

5. Serve over rice or pasta and enjoy.

I'm really looking forward to trying this. Thanks for the recipe!

Elizabeth

I remember a recipe from Alice last year. It was pasta, marinara sauce and Cannellini beans. It was so good, I made it several times during the year.

Alice, I'd like to fix the Shrimp..but wonder if something besides garlic could be used to flavor them. Can't eat much garlic..maybe pepper or paprika..or lemon pepper? I will probably use plain bread crumbs. MJ

Hi Mary Jo,

Garlic isn't necessary...just omit it.

Regards,
Alice

Garlic isn't necessary? Garlic isn't necessary?

SACRILEGE!

You could also use onion in lieu of garlic (similar properties in cooking).

Since this is a flavoring for the breadcrumb mixture, and not something which you are sauteeing, onion might not really be appropriate--

I like both on toast... just about ny time I use powdered garlic, I add powdered onion... Just a matter of tastes...

thanks, Alice..

On my diet..eliminating powered garlic isn't a sacrilege..it's a sacrifice. I do use fresh garlic cloves in soup though..to get the benefits of garlic..of which I am a believer..

Uh-huh.

I have lots of oaks in my woods but never considered the acrons edible or suitable for cooking.

Just how do you preserve and store them--what do you mean, "rehydrated"?

For this recipe, do you crush/grind them shell and all?

Seriously.

Father Thomas,

Try this. It sounds pretty much like the process that one of my aunts used to use.

Many years,

Neil