The Story of Princess Ana

The Story of Princess Ana

Once upon a time in a land far away their lived a king and queen who dreamed of having a daughter to call their own. One day the queen discovered that she was with child and the kingdom rejoiced. Months passed and the queen gave birth to a beautiful baby girl who they called Princess Ana. The princess had beautiful strawberry blonde hair with rosy cheeks and brilliant red lips.




The king and queen were pleased to have the baby girl they always dreamed of. But Princess Ana was so radiant that the world was unable to hold her beauty and she became very ill.


In an effort to save the princess, God decided to bring Ana to heaven and make her an angel for all eternity. The king and queen were sad to say goodbye to their sweet princess.

But God assured them that someday they would all be reunited again. So the king and queen said goodbye to their daughter and decided to hide a stone deep in the woods to honor Princess Ana’s time on earth. The king and queen spent their remaining years remembering their beautiful princess and the day finally came when they all were reunited in God’s kingdom. And they all lived happily ever after.


The End

Gypsy Soup

Gypsy Soup

3 to 4 tablespoons oil
2 cloves garlic, minced
1/4 cup celery, chopped
3/4 cup green pepper, chopped
1 teaspoon turmeric
1 teaspoon salt
dash cayenne pepper
3 cups vegetable broth
1 tablespoos tamari (haven't been able to find tamari so left out and was still very good)
2 onions, chopped
2 cups peeled, chopped sweet potatoes
1 cup tomatoes, chopped (I used canned chopped tomatoes)
2 teaspoons paprika
1 teaspoon basil
dash cinnamon
1 bay leaf 1 can drained chick peas (didn't have on hand so used little bit of wheat Penne pasta, and was great)

Saute onion, garlic, celery, potatoes, pepper, and tomatoes in oil for 5 minutes. Add everything else except chick peas and tamari and simmer covered for 15 minutes. Add the rest of ingredients and simmer another 15 minutes until potatoes are tender.

I know this one can get expensive if you have to buy everything which defeats the purpose of a lenten meal but I keep most of this stuff on hand (seasonings and some of the veggies) those seasonings are good to keep around for future recipes (I used paprika and bay leaves all the time) so good idea to buy them to have on hand anyway.

3 Bean Barbecue Chili

3 Bean Barbecue Chili

2 tablespoons oil
1 teaspoon chili powder
1 can (1 pound)black beans
1 can (1 pound) red kidney beans
1 can (1 pound) white kidney beans (I used Great Northern Beans and it was good)
1/4 cup barbecue sauce
1 can diced tomatoes with green chilis
1 can regular diced tomatoes
1 package (10 ounces) frozen mixed vegetables
1 chopped onion
I also added some of my other favorite seasoning little basil, and ofcourse salt

In large soup pot saute chopped onion in hot oil until soft. Stir in chili powder and cook 1 minute. Add tomatoes and heat to boiling. Reduce to low and simmer, uncovered, for 10 minutes. Drain the beans in a colander and stir into tomatoe mixture. Add frozen vegetables, barbecue sauce, and 1/2 cup water. Heat to boiling, reduce to low, simmer uncovered 10 minutes to blend flavors. Great served over rice.

Zucchini Fritters

Zucchini Fritters

2 cups grated zucchini, uncooked
1 large grated onion
1/4 cup bread crumbs
pepper to taste
1 teaspoon baking powder
1/2 cup flour
1/2 teaspoon salt

Mix all ingredients together and drop by tablespoon into a wok (I just used regular skillet worked fine) with hot oil (I used safflower better for you but anything will work). Remove with slotted spoon and drain on paper towel. you want a good brown color like corn fritters.