Tasty Lenten Alternatives
Stuffed Artichokes,
Easy Shrimp Bake,
Bread Pudding,
Eggplant Casserole and
Spinach-Stuffed Fish Fillets
(Family Features) - Abstaining on Fridays during Lent may mean eliminating meat,
but it doesn't have to mean less enjoyable meals. Adding
bread crumbs to meatless dishes offers an interesting
texture and a hearty filling that can be just as satisfying
as any beef or chicken entrée.
Turn a typical side dish into an exciting main dish with
stuffed artichokes. Eggplant casserole, redolent with spices
and cheese, is an excellent meat alternative for the whole
family. Shrimp easily moves from appetizer to main course
when tossed in a flavorful coating. Add flair to fish
fillets with a tasty spinach and bread crumb stuffing. And
for dessert a delicious bread pudding goes well with a tall
glass of milk. This Lenten season explore all the culinary
possibilities while honoring a very important tradition.
Stuffed Artichokes
4 large artichokes
2 cups Old London or Devonsheer Plain Bread Crumbs*
1 cup grated Parmesan cheese
1 cup extra virgin olive oil
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh oregano
Salt and pepper
- Wash artichokes under cold running water. Cut off stems
at base and remove small bottom leaves. Cut off top quarter
of artichokes; discard. Spread leaves, remove center leaves
and fuzzy centers with a spoon and discard.
- Toss bread crumbs with cheese, olive oil, garlic,
parsley, oregano, salt and pepper to taste.
- Stuff bread crumb mixture between leaves of artichokes
and fill centers.
- Place stuffed artichokes in a 9-inch square baking dish.
Pour 2 cups boiling water around the artichokes.
- Cover with lid or foil. Bake at 350°F for 40 minutes or
until artichokes are tender. Remove artichokes from baking
dish and place on rack; cool to room temperature.
Makes 4 servings.
*Try Devonsheer Italian Bread Crumbs.
Easy Shrimp Bake
6 tablespoons margarine or butter, melted
1/2 cup Old London or Devonsheer Plain Bread Crumbs*
2 cloves garlic, minced
2 tablespoons chopped green onions
2 tablespoons grated Parmesan cheese
2 tablespoons dry sherry
1 pound large shrimp, shelled and deveined
- In medium bowl combine margarine, bread crumbs, garlic,
green onions, Parmesan and sherry. Add shrimp, tossing to
coat.
- Arrange in single layer in greased, shallow baking dish.
- Bake in 400°F oven 15 minutes or until shrimp are tender.
Makes 4 servings.
*Try Old London Roasted Garlic Bread Crumbs.
Bread Pudding
1 1/2 cups Old London or Devonsheer Plain Bread Crumbs
1 1/2 cups milk
3 tablespoons shortening
1/2 cup brown sugar
3 egg yolks, beaten
3 egg whites
1 teaspoon vanilla extract
1/2 cup raisins
- Soak bread crumbs for 1/2 hour in milk.
- Cream shortening with brown sugar and egg yolks.
- Beat egg whites to soft peaks separately with vanilla.
Combine shortening mixture with bread crumb mixture. Fold in
egg white mixture Stir in raisins.
- Turn into ungreased 1 1/2 quart casserole. Place
casserole in pan with 1/2 inch water.
- Bake at 350°F for 50 to 60 minutes.
Makes 3 to 4 servings.
Eggplant Casserole
2 medium eggplants, peeled
3 cups tomato sauce
1/8 teaspoon pepper
1/4 teaspoon salt
1/2 teaspoon garlic salt
1 1/2 teaspoons Italian seasoning
1/2 cup onion, chopped
1 cup ricotta cheese
2 cups Monterey Jack cheese, shredded
1/4 cup grated Parmesan cheese
1/3 cup Old London or Devonsheer Plain Bread Crumbs*
1 teaspoon butter, melted
- Cut eggplant into 1 1/2-inch cubes. Parboil eggplant in
salted boiling water until just tender, about 5 to 10
minutes. Drain well.
- Mix together tomato sauce, pepper, salt, garlic salt,
Italian seasoning and onion. Spoon thin layer of sauce
mixture in bottom of 3-quart casserole. Top with eggplant.
Spread ricotta cheese over eggplant.
- Top with remaining sauce mixture, Monterey Jack cheese
and Parmesan cheese. Mix together bread crumbs and butter.
Sprinkle on top of casserole. Bake in moderate oven (350°F)
for 45 minutes.
Makes 6 to 8 servings.
*Try Devonsheer Italian Bread Crumbs.
Spinach-Stuffed Fish Fillets
1 tablespoon corn oil
1 large clove garlic, minced
1 package (10 ounces) frozen chopped spinach, thawed and drained
1/8 teaspoon nutmeg
1/8 teaspoon pepper
1 cup (4 ounces) shredded Swiss cheese
1/3 cup Old London or Devonsheer Plain Bread Crumbs*
4 fish fillets (about 1 pound)
Toasted bread crumbs for garnish
- In skillet heat corn oil over medium heat. Add garlic.
Cook, stirring 30 seconds. Add spinach, nutmeg and pepper.
Cook, stirring 2 minutes. Remove from heat. Stir in cheese
and 1/3 cup bread crumbs.
- Spread about 1/3 cup mixture evenly on each fillet. Roll
up. Arrange seam-side down in greased, shallow baking dish.
- Cover and bake in 400°F oven 15 minutes or until fish is
firm but moist.
- Garnish with toasted bread crumbs as desired.
Makes 4 servings.
*Try Old London Lemon-Pepper Bread Crumbs.
For more recipes log onto:
www.oldlondonmelba.com
SOURCE: Old London Foods, Inc.
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