A number of requests have been made for more lenten recipes from the monastery's kitchen. What sounds so formidable to some people is really quite simple to others. Here are a few simple recipes for your lenten cooking:

PARSLEY DUMPLINGS

2 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon sugar
1/3 cup finely chopped parsley (or other fresh herbs)
1/4 teaspoon thyme
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon black pepper
2 tablespoons margarine
3/4 cup boiling water

Sift the flour, baking powder, salt and sugar into a large bowl. Add the parsley, thyme, nutmeg, cloves and pepper. Mix well. Cut in the margarine and add enough of the boiling water to make a stiff batter. Bring about 2 quarts of stew or soup to a boil. Drop tablespoons of the batter into the boiling liquid. Simmer for 10 minutes uncovered, then cover and cook 5 minutes more.

Do you become tired of jam, jelly or honey as a spread on bread or crackers? Sometimes we feel that we have little choice. Some time ago there was a tasty Swiss vegetable spread available but its cost was almost prohibitive. Instead, try this simple and nutritious spread. Some have called it a "deli" spread, others think of it as "mock-chopped liver". Let's simply call it a "lenten spread".

LENTEN SPREAD

1 cup mushrooms, roughly chopped
1 large onions, roughly chopped
1 tablespoon oil
1/2 cup walnuts
1/2 teaspoon salt


1/2 teaspoon pepper In a medium saucepan, saute the mushrooms and onions in the oil on medium heat until the onions become translucent. In a blender or food processor, chop the walnuts and add the mushroom and onion mixture, also the salt and pepper. Blend for 30 seconds. Serve chilled.
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Lenten mayonnaise is not difficult to find in many stores but some people are hesitant to try it. Here is a recipe that you can try out in your kitchen:

MAYONNAISE

3/4 cup soy milk
1 1/2 teaspoons lemon juice or vinegar
3/4 teaspoons salt
Dash of pepper
3/4 cup oil

In a blender or food processor, blend together (on high) the soy milk, lemon juice, salt and pepper for 1 minute. Add the oil gradually while the blender is running until the mayonnaise becomes thick. Store it in the refrigerator in a clean, dry container with a tight-fitting lid.
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After you try this tofu recipe, you will never have any doubts about its versatility.

TOFU FETA

1/4 cup oil
1/4 cup water
1/2 cup red wine vinegar
2 teaspoons salt
1 tablespoon dried basil
1/2 teaspoon pepper
1/2 teaspoon dried oregano
1 package firm herb tofu, cubed (or crumbled)

In a large bowl, mix together the oil, water, vinegar, salt, basil, pepper and oregano. Marinade the tofu in the mixture for at least two hours.