More is often less

Today is Ash Wednesday —an international day that represents the beginning of Lent in the Christian religion. Some folks give up certain foods to prepare for a long fast. This is not true for me, but here are some more frugal meals for those of you cutting out your favorite repasts. Rice Loaf 3 eggs, lightly beaten 1 1/2 cups cooked rice 1 1/2 cups grated cheddar cheese 1/2 cup finely crushed bread crumbs 1/4 cup chopped celery 2 T. minced onion 2 T. chopped fresh parsley 2 T. chopped green pepper 1/2 t. salt 1 cup milk 1/4 cup melted butter (or margarine) Grease a loaf pan and line the bottom with parchment paper (or waxed paper). Preheat the oven to 350 degrees. Combine all of the ingredients in a bowl and turn into the prepared pan. Set the pan in a larger one filled with an inch of hot water. Bake for one hour and 15 minutes or until the loaf's center is set. Loosen the edges with a spatula and invert onto a platter. Remove the paper and slice. Serve with a tomato sauce or a mushroom sauce (see below*). Serves four. Mushroom Sauce 3 T. butter 3 T. flour 1/4 t. salt 1/4 cup minced mushrooms 1 T. minced onion 1 cup milk

Heat the butter and then add the mushrooms and onion —cook over medium heat until the butter gets slightly nutty in color. Whisk in the flour and salt until clumpy. Slowly add the milk —whisking constantly until you get the consistency you desire. Use with beef, pork or chicken. Makes one and a quarter cups of sauce. Lentil Casserole Preheat the oven to 375 degrees. 1 3/4 cups lentils, rinsed 1 (15.5 oz.) can stewed tomatoes, reserve juice 1 bay leaf 1 1/2 t. salt 1/8 t. sage 1/8 t. thyme 1/8 t. marjoram 2 garlic cloves, chopped 2 onions, chopped 2 carrots, grated 1/2 cup celery, sliced thin 1 green pepper, chopped 2 T. chopped parsley 2 cups shredded cheddar cheese

Combine the lentils, tomatoes and juice (plus enough water to make two cups of liquid), bay leaf, salt, herbs, garlic and chopped onions. Place in a 9" by 13" baking dish —cover and bake for 30 minutes. Add the carrots, celery, green pepper and parsley —stir to combine. Bake uncovered for another 35 to 40 minutes (until the vegetables are tender). Cover the top with shredded cheddar cheese and heat for five more minutes or until the cheese melts. Serves six. Eggs Florentine 1/4 cup butter (1/2 stick) 1 cup diced celery 2 T. minced onion 3 T. flour 1/2 t. salt 1 1/2 cup milk 2 T. chopped fresh parsley 6 hard-cooked eggs, halved 1 cup croutons 1 pkg. frozen spinach, thawed * squeezed dry

Heat the oven to 400 degrees. Place the chopped spinach in a two-quart casserole dish. Heat the butter in a saucepan and then add the celery and onion. Whisk in the flour and stir until bubbly. Add the salt and milk —whisk until thickened and then add the parsley. Arrange the eggs in the casserole on top of the spinach. Pour the sauce over all and then sprinkle with croutons. Bake for 15 to 20 minutes or until heated through. Serves four. Mom's Molasses Crinkles 3/4 cup shortening 1 cup brown sugar 1 egg 1/4 cup molasses 2 14/ cups flour 1/2 t. salt 2 t. baking soda 1 t. cinnamon 1 t. ginger 1/2 t. ground cloves

Cream together the shortening, sugar, egg and molasses. Add the remaining ingredients and chill the dough thoroughly. Shape into one-inch balls and roll in sugar. Bake on a greased cookie sheet for 12 to 15 minutes at 350 degrees. Makes four dozen.