An Airport and a Good Lenten Meal

Lunken Airport in eastern Cincinnati has been a popular destination for our family for generations.  When it was dedicated in 1930, it was the largest commercial airport in the U.S.  This photo was taken on a visit to the new terminal in the 1930s, showing my little sister, cousin and me. 

 

I still enjoy visiting the airport, having lunch and watching planes with my youngest daughter and her two children.  They’re just as fascinated as I was on my childhood visits.

In the 1980-90s, my office was across the road from the airport and we enjoyed special lunches at the Sky Galley restaurant.  The first meals served on a commercial airliner (American Airlines) were prepared here.  The Sky Galley is in the original Art Deco terminal building and the ambience is wonderful – lots of airplane memorabilia and a view of the runways where some company jets and many small planes are constantly landing and taking off.  The food is good, plain home-style cooking.  It was a tradition for my oldest daughter to meet me for lunch on Good Friday and to enjoy their special Lenten meal of salmon patties, macaroni and cheese, and scalloped tomatoes.  Now that I’ve been retired for 14 years, I make it a point to cook the same meal several times during Lent and certainly on Good Friday for my two daughters.   I’ve posted the recipes for my version of salmon patties, macaroni and cheese, and scalloped tomatoes. 

In addition to being just plain good food, the dinner brings back memories of grand old Lunken Airport.

Mom’s Salmon Patties

 

I make these patties the way my mother used to make her “salmon” patties, which were actually mackerel.  Mother didn’t have the money for the expensive salmon and I think mackerel was about 10 cents per can back in the 1940s.  Although I loved her version and didn’t have a very big food budget when I married, I always made the patties with salmon and used her method of adding only crackers, onions and seasoning to the mix, no egg (my mother used as few eggs as possible in every dish).  My family prefers them this way and they are never as crispy on the outside and moist on the inside as when they are fried in Crisco. 

MOM’S SALMON PATTIES

• 1 Tblsp. olive oil
• 1/2 cup chopped onions
• One 14-15 oz. can Alaskan pink salmon
• 12 saltine crackers, crushed
• Freshly ground black pepper
• Crisco for frying

In a small skillet, heat oil and saute onions on low heat until they are soft. 

Drain salmon and remove any bones.  Place salmon in a bowl and add the sauteed onions.  Add the crushed saltines and a grind or two of black pepper.  The saltines add enough salt for our taste.  Mix together and form into 6 patties.  The mixture should hold together but still be slightly moist. 

Melt Crisco in a large skillet and add the patties, browning/cooking about 5 minutes on each side. 

We always serve the salmon patties with macaroni & cheese and scalloped tomatoes.

Old Time Scalloped Tomatoes

 

 

This dish has been a family favorite from over 25 years ago when I had a lot of tomatoes at all times.  My husband had every variety in large amounts in his garden and I spent a lot of time canning and freezing them for use all through the year.  This is a favorite side dish to serve with salmon patties and macaroni and cheese.

OLD TIME SCALLOPED TOMATOES

• 1 Tblsp. oil
• 1/2 cup chopped onion
• One 14-15 oz. can whole peeled tomatoes, drained
• One 14-15 oz. can crushed tomatoes
• 2 Tblsp. butter
• 1/4 cup brown sugar
• Dash of salt and a few grinds of black pepper
• 2 cups soft bread crumbs

Preheat oven to 350 degrees F

In small skillet, heat oil and saute onions on low heat until soft.  Sprinkle lightly with salt and pepper.

In 8×8″ baking pan place tomatoes.  Roughly cut up the whole tomatoes.  Add the sauteed onions.

In the same skillet used for the onions, melt the butter, stir in brown sugar until dissolved.  Add to tomato mixture and stir to blend. 

Sprinkle crumbs on top of tomato mixture and bake @ 350 degrees F for approximately 20 minutes until tomatoes are heated through and topping is browned. 

Yield:  6 servings

Shannon’s Macaroni and Cheese

 

I’ve used several good macaroni and cheese recipes through the years, but this one has become my favorite because, with the use of lower fat ingredients such as milk, cheese and cottage cheese, it is not too bad cholesterol-wise and is still delicious.   

SHANNON’S MACARONI & CHEESE

• 3/4 cup dry macaroni
• 3/4 cup shredded Cheddar cheese
• 2 Tblsp. dried onion
• 3/4 cup cottage cheese
• 1/4 cup milk
• 1 tsp. yellow mustard
• 1/2 tsp. salt
• 1/8 tsp. pepper
• 2 slices bread, processed into crumbs (about 2 cups)
• 3 Tblsp. Parmesan cheese

Preheat oven to 350 degrees F.

Spray a 9×9″ pan with non-stick spray

Cook macaroni in salted boiling water for approximately 8 minutes.  Drain.  Place in large bowl, add cheese and onion.

In a blender or food processor, blend cottage cheese, milk and mustard.  Pour over the macaroni mixture.  Add salt and pepper.  Pour macaroni into prepared pan.  Sprinkle bread crumbs on top of macaroni and add a sprinkling of the Parmesan cheese. 

Bake for 20 minutes @ 350 degrees F.

Yield:  6 servings

This dish can be made early in the day and refrigerated until time to bake.  Add 10 minutes baking time if it has been refrigerated.

We like to serve this macaroni and cheese with salmon patties and scalloped tomatoes.