From the

Official News Magazine of the Diocese of Spokane

Deacon Eric Meisfjord, Editor
P.O. Box 48, Spokane WA 99210
(509) 358-7340; FAX: (509) 358-7302

The Liturgical Cookbook: Stress, stress, and more stress

by Sierra Lawrence, for the Inland Register

(From the April 12, 2001 edition of the Inland Register)

Stress, stress, and more stress. We all live such busy lives today. The more things we say yes to, it seems that we add more stress into our lives. And then come holidays....

Here is an easy recipe that should relieve some of your stress if you are the host(ess) of this year’s Easter dinner.

Easy Easter Salad
Start this recipe on Good Friday.

1 14.5 oz. can of green and wax beans
1 15 oz. can of chickpeas (garbanzo beans)
1 8 oz. can of Dole brand “Cosmic” pineapple
1 fresh red pepper, finely chopped
1 small or 1/2 medium onion, finely chopped

Mix all the above ingredients together in a 1 1/2 quart bowl. Add 16 oz. of orange-vinaigrette liquid dressing, which can be found at the supermarket. Cover bowl with a lid, foil or plastic wrap and refrigerate 24 hours.

The next day, add 3 oz. of dry ramen noodles that have been broken into small pieces (save the seasoning for last issue’s soup recipe). Mix and place into refrigerator for another 24 hours.

At Sunday’s Easter meal, serve the salad on lettuce and garnish with avocado slices. Serves 8.

Variations: Canned peas, carrots, kidney beans, black beans, black-eyed peas, and lima bean may all be used for vegetables, according to your good taste. Canned mandarin oranges are also a good substitute for the pineapple.

(If you have a great recipe that celebrates a Holy Day or a special time during the liturgical year — even Ordinary Time is a great time to eat good food — send it in to the Inland Register, attention Liturgical Cookbook, P.O. Box 48, Spokane, WA 99210-0048.)

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