5NEWS GRILL: Lent Recipes

Having a tough time making it through Lent? Hopefully these recipes will help.

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Seafood Taquitos

Ingredients:
1 (10 oz) package Cacique Quesadilla cheese, shredded
6 oz cooked shrimp or crab (cooked and diced)
1/2 cup corn kernels
1/2 cup cilantro, chopped
1/4 cup red bell pepper, diced
1 tsp. mayonnaise
12 corn tortillas
Oil for frying
Salt and pepper to taste
Creamy Salsa Verde
1 cup Cacique Crema Mexicana
1/2 cup prepared salsa verde
1 tsp. cilantro, minced

Directions:
Mix together Cacique Quesidilla cheese, shimp or crab, corn, cilantro, bell pepper, mayonnaise, salt and pepper to taste.
Mixture should become sticky or almost pasty in texture.

Patty’s Salmon Patties

Ingredients:
Two (14. 75 oz) cans Pink Salmon, remove any bones and skin
4 green onions, chopped
2 TBSP. yellow onion, chopped
1 1/2 tsp Montreal Steak Seasoning
1/2 tsp. creole seasoning
1 1/2 Tbsp. lemon juice
2 TBSP. fresh parsley, chopped or 1 tsp. dried parsley
9-10 saltines, crushed
2 eggs
Canola oil for frying

Directions:
Drain salmon and remove any bones or skin.
Add to a large mixing bowl and flake with a fork.
Add green onion, yellow onion, steak seasoning, creole seasoning, lemon juice, parsley, crushed saltines and eggs.
Mix all ingredients.

Make patties to desired size. Chill for 30 minutes.
In a large skillet; heat canola oil over medium-high heat.
Fry patties on each side until golden brown… About 3-4 minutes per side.

Serve with pinto beans, fried potatoes and cornbread, or serve over fresh spring greens or fresh spinach.
Drizzle with a little Italian dressing or lemon juice if desired.
Spoon mixture into corn tortillas.
Roll and secure with toothpick.
Fry until golden brown and drain on paper towels.

Serve with Creamy Salsa Verde.
For Creamy Salsa Verde, mix Cacique Crema Mexicana with prepared salsa verde.
Add the minced cilantro and refrigerate for one hour before serving.