COOK OF THE WEEK - RECIPES FOR LENT

For many, last Wednesday was the beginning of 40 days of change in their normal daily routine. The season of Lent brings a change of diet to some. Giving up meat on certain days or giving up favorite foods (maybe French fries) or groups of foods (for example deserts) can present difficulties in preparing menus that contain a variety of main dishes. This week’s cook column contains meatless recipes that will help provide variety, but still keep the preparation easy.7-Layer Meatless Tortilla Pie Recipeallrecipes.com(2) 15 ounce cans pinto beans, drained1 cup picante sauce1/4 teaspoon garlic powder2 tablespoons chopped fresh cilantro15 ounce can black beans, drained1 small tomato, chopped(7) 8 inch flour tortillas2 cups shredded Cheddar cheese Mash pinto beans. Stir in 3/4 cup picante sauce and garlic. Mix remaining picante sauce, cilantro, black beans and tomato. Place 1 tortilla on baking sheet. Spread 3/4 cup pinto bean mixture over tortilla to within 1/2-inch of edge. Top with 1/4 cup cheese. Top with 1 tortilla and 2/3 cup black bean mixture. Top with 1/4 cup cheese. Repeat layers twice more. Top with remaining tortilla and spread with remaining pinto bean mixture. Cover with foil. Bake at 400 degrees F for 40 minutes or until hot. Uncover. Top with remaining cheese. Cut into wedges. Serve with additional picante sauce and sprinkle with additional cilantro if desired. Makes 6 servings.Addictive Sweet Potato BurritosKarena, allrecipes.com1 tablespoon vegetable oil1 onion, chopped4 cloves garlic, minced6 cups canned kidney beans, drained2 cups water3 tablespoons chili powder2 teaspoons ground cumin4 teaspoons prepared mustard1 pinch cayenne pepper, or to taste3 tablespoons soy sauce4 cups cooked and mashed sweet potatoes12 (10 inch) flour tortillas, warmed8 ounces shredded cheddar cheese Preheat oven to 350 degrees F. Heat oil in a medium skillet, and sauté onion and garlic until soft. Stir in beans, and mash. Gradually stir in water and heat until warm. Remove from heat, and stir in the chili powder, cumin, mustard, cayenne pepper and soy sauce. Divide bean mixture and mashed sweet potatoes evenly between the warm flour tortillas. Top with cheese. Fold up tortillas burrito style, and place on a baking sheet. Bake for 12 minutes in the preheated oven, and serve. Makes 12 burritos. Note: “Serve these with sour cream, chopped green onions and salsa. For vegan burritos, omit the cheese and sour cream. These may be made ahead of time, individually frozen, then heated. For an interesting variation, try deep frying these tasty burritos,” Karena. Alfredo MostaccioliKimber, allrecipes.com16 ounce package mostaccioli1 cup heavy cream1/2 cup butter1/2 cup grated Parmesan cheese1 cup chopped fresh parsley1 teaspoon salt1/4 teaspoon freshly ground black pepper1/8 teaspoon garlic powder Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Combine heavy cream and butter in a Dutch oven or large, heavy saucepan over medium heat. Heat until butter melts, stirring occasionally; be careful not to bring mixture to a boil. Stir in Parmesan cheese, parsley, salt, pepper and garlic powder. Toss with cooked pasta and serve immediately. Makes 8 servings. Note: “My friends love this Alfredo sauce and it can be used with any type pasta that will hold sauce well. I’ve also used this as a base for making a white pizza and it is excellent! Enjoy,” Kimber.Allie’s Mushroom PizzaAllieB, allrecipes.com12 inch pre-baked pizza crust3 tablespoons olive oil1 teaspoon sesame oil1 cup fresh spinach, rinsed and dried8 ounces shredded mozzarella cheese1 cup sliced fresh mushrooms Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on baking sheet. In a small bowl, mix together olive oil and sesame oil. Brush onto pre-baked pizza crust, covering entire surface. Stack the spinach leaves, then cut lengthwise into 1/2 inch strips; scatter evenly over crust. Cover pizza with shredded mozzarella, and top with sliced mushrooms. Bake in preheated oven for 8 to 10 minutes, or until cheese is melted and edges are crisp.Al’s Quick Vegetarian SpaghettiAlbert Ross, allrecipes.com1 pound uncooked spaghetti1 cup broccoli florets15 ounce can whole kernel corn, drained1 cup fresh sliced mushrooms1 cup sliced carrots(2) 8 ounce cans tomato sauce Bring a large pot of salted water to boil, add spaghetti and return water to a boil. Cook until spaghetti is al dente; drain well. Combine broccoli, corn, mushrooms, carrots and tomato sauce in large saucepot. Cook on medium heat for 15 to 20 minutes or until vegetables are tender. Stir occasionally to keep sauce from sticking. Serve sauce over spaghetti. Makes 8 servings.Baked Eggplant ParmesanDollface, allrecipes.com2 eggplants, peeled and cut into 1/2-inch slices1 tablespoon salt, or as needed1 cup Italian-style bread crumbs1/4 cup grated Parmesan cheese2 eggs, beaten28 ounce jar garlic-and-tomato pasta sauce1/4 cup grated Parmesan cheese16 ounce package shredded mozzarella cheese, or as needed1/2 teaspoon dried basil Place eggplant slices in a colander; sprinkle both sides of each slice with salt. Allow to sit for at least 3 hours. Wipe excess moisture from eggplant slices with paper towels. Preheat oven to 350 degrees F. Grease a baking sheet. Mix breadcrumbs and 1/4 cup Parmesan cheese together in a bowl. Dip eggplant slices in beaten egg; coat with breadcrumb mixture. Arrange coated eggplant slices in a single layer on the prepared baking sheet. Bake in the preheated oven until lightly browned and crisp, about 5 minutes per side. Cover the bottom of a 9x13-inch casserole dish with a layer of spaghetti sauce; top with a layer of eggplant slices. Sprinkle with about 1 tablespoon of the remaining Parmesan cheese and 1/3 the mozzarella cheese. Repeat layers with remaining ingredients, ending with a cheese layer. Sprinkle with basil. Bake in the preheated oven until cheese is bubbling and golden brown, about 35 minutes. Makes 6 servings.Cheater’s EnchiladasKOOLMOM84, allrecipes.com16 ounce container sour cream12 ounces shredded Monterey Jack cheese20 ounce can green enchilada sauce(18) 6 inch corn tortillas2 ounce can chopped black olives Preheat oven to 350 degrees F. In a small bowl, combine the sour cream and 3/4 of the cheese. Into a 9x13 inch pan, pour a small amount of enchilada sauce to coat bottom of pan. Layer 6 tortillas on bottom of pan. Layer half of the cheese-sour cream mixture and 1/3 of the olives over the tortillas. Repeat this layer once more. Pour the remaining enchilada sauce over the final layer of tortillas. Bake for 20 minutes. Cut into squares and serve. Makes 8 servings.Chili Rellenos CasseroleClarrisa2, allrecipes.com(2) 7 ounce cans whole green chili peppers, drained8 ounces Monterey Jack cheese, shredded8 ounces longhorn or cheddar cheese, shredded2 eggs, beaten5 ounce can evaporated milk2 tablespoons all-purpose flour1/2 cup milk8 ounce can tomato sauce Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and cheddar cheeses, and serve. Makes 6 servings.Cottage Cheese LoafJeannine Parikh, allrecipe.com16 ounce container low-fat cottage cheese4 cups crushed cornflakes cereal1 onion, chopped1 tablespoon olive oil1/4 cup vegetable oil1/4 teaspoon salt1 cup milk1 egg Preheat oven to 350 degrees F. Coat a 9x9 inch cooking dish with cooking spray. Heat 1 tablespoon oil in medium skillet. Sauté the onion until soft and translucent. In a large bowl combine cottage cheese, cornflake crumbs, egg, oil and sautéed onion. Gradually stir in the milk to moisten. You might only need 1/2 cup of the milk, the mixture should be moist but not soupy. Spread the cottage cheese mixture into the prepared pan and bake at 350 degrees F for 30 to 40 minutes or until bubbly and a knife inserted in the center comes out clean. Makes 6 servings.Creamy Pasta and VegetablesCampbell’s Kitchen, allrecipes.com2 cups uncooked corkscrew-shaped pasta1 cup broccoli flowerets1 medium carrot, sliced1 cup V8® 100 percent vegetable juice10.75 can Campbell’s® condensed 98 percent fat free cream of celery soup1/4 teaspoon garlic powder1/4 teaspoon ground black pepper Prepare pasta according to package directions. Add broccoli and carrot for last 5 minutes of cooking time. Drain.Mix vegetable juice, soup, garlic powder, pepper and pasta mixture and heat through, stirring occasionally. Makes 4 servings. The COOK OF THE WEEK 3rd Edition Cookbook is available. Cost per copy is $10.70, plus $4.80 shipping/handling. Order a copy today by sending a check or money order, along with name and shipping address, to: Humboldt Independent, 512 Sumner Ave., Humboldt, IA 50548.