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I’m posting a repeat of three recipes from 2008 that my family thinks make the best Lenten meal.  I make this every Friday during Lent (7 Fridays in a row) and although I like more variety in my meals, my younger daughter loves this lunch so much that I go through the one-hour prep time so the two daughters and I can enjoy Our Favorite Lenten Meal:  Salmon Patties, Macaroni and Cheese, and Scalloped Tomatoes.  These three items just seem to go together so well.

Mom’s Salmon Patties

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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

  • Servings: Makes 6 patties
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  • 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 but not brown.

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.

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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

Old Time Scalloped Tomatoes

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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.

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 

Serve everything piping hot.

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The salmon can be made into patties ahead of time and refrigerated until ready to serve.  The two side dishes can also be made earlier in the day and then baked at the same time, adding 10 minutes if the dishes are cold.

You may not want to eat this meal 7 weeks in a row but it would make a delicious Good Friday supper.

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