Those who attended Friday’s Lenten Soup found the Sweet Potato & Lentil soup and the Macaroni & Cheese recipes worthy of praise and asked for the recipe for each.  Our thanks to Anna Hall for finding the soup recipe and to Kathi Morales-Ruiz for the pasta recipe.

Our Lenten Soup night was well-attended and raised $300 for The St. Vincent de Paul Society.  Our thanks to all the school families who contributed money, time, and talent to our efforts and to all the school & parish family members who attended.  Please remember that Lenten Soup is offered every Friday during Lent before & after The Stations of the Cross and all donations benefit The St. Vincent de Paul Society.

Macaroni & Cheese

1 Box elbow macaroni, 1 stick of butter, 1 14 oz. can evaporated milk, 1 lb Velveeta cheese (cut to chunks) pepper to taste

Boil macaroni as directed and reserve 1 cup of water in pan.  Add butter, milk, and cheese to water and stir until melted, add macaroni and top with additional cheese. Place in 9X13 pan in 350 degree oven for 20-25 minutes. It thickens as it cools.

Sweet Potato & Lentil Soup

4-5 sweet potatoes (cut in chunks), 2 medium red onions (chopped), 2 1/2 cups lentils, 4 carrots (chopped), 3 teaspoons each: garlic, ginger, salt, 2 teaspoons each: dried thyme & cumin, 12 cups vegetable broth

Place all ingredients in slow-cooker and cook on high for 4 hours or until vegetables are soft and sweet.