Joe's Famous Meatballs Recipe for after Lent

RECIPES

for

Lent

Valerie Sikora is our new "Julia Child  Recipe Coordinator"

If you have a recipe you would like to share with our parish, please send to, vjs96@hotmail.com  or hand to Valerie or Bob in church. 

The Great Fast begins February 15th, on Pure Monday.

In the Byzantine tradition, there are two types of fasting, simple and strict. Strict abstinence is obligatory two times during the Lenten season - on Pure Monday and Great and Holy Friday.

On these days, all meat and dairy is forbidden, including eggs and all egg and dairy derivatives.

Simple Abstinence is observed on all Wednesdays and Fridays.

These days are meatless fasts.

 BERTHA LUCKACHINA'S

POTATO SOUP

• Peel and dice 5 potatoes.

• Cover with water and cook.

• Add salt, pepper, celery salt and garlic powder.

• While potatoes cook, mix 2 tablespoons flour with water until smooth.  

• Add flour mixture to 16 ounces sour cream and 1 can green beans.

• Add to potato soup and let simmer.

• Melt 1/4 pound butter.

• Add 1 large diced onion and fry until golden.

• Add to soup with 1 tablespoon white vinegar.

PIEROGI 

DOUGH:   Mix 2 cups flour with 1 teaspoon salt. Add 1 egg and 2/3 cup cool water. Knead lightly. Cover with kitchen towel and set aside. 

POTATO FILLING:

Mash 4 large cooked potatoes. Add 1 large chopped onion sauteed in 1/2 cup vegetable oil. Season with salt and pepper. Cool. 

TO FORM PIEROGI:

Roll dough thin. Cut rounds with inverted water glass. Hold round in palm. Place spoonful of filling in center. Fold in half. Press edges to seal. Lay on dry kitchen towel and cover. 

TO COOK PIEROGI:  Drop into a large pot of boiling water, a few at a time. Boil rapidly about 4 minutes. Lift out into colander and rinse with hot water. Drain. Coat with melted butter. Keep hot. Serve with sour cream.

Guac' with Fresh Baked Tortilla chips

Submitted by Christine Leggo

Prep Time= 15 min

Cook Time= 15 min

Serves 4-6 servings

Guacamole:

• 4 firm,ripe avocados, halved, pitted, and peeled

• 1/2 medium white onion, minced (about 4 tablespoons)

• 3 tablespoons chopped fresh cilantro leaves

• 1 medium lime, fresh squeezed (about 2 tablespoons) 

• Kosher salt and freshly ground black pepper

Chips:

12 fresh corn tortillas

1/2 cup vegetable oil

Kosher salt

In a medium bowl, coarsely mash the avocado. Lightly mix in the onion, cilantro and the lime juice. Season the guacamole liberally with salt and pepper.

Preheat the oven to 400 degrees F.

Brush each tortilla lightly with oil. Slice the tortillas into 8ths. Using 2 baking sheets, distribute half the chips onto each sheet, making sure they are evenly spread out and not overlapping. (If the chips overlap they will not crisp in the oven.) Bake on the top rack until golden and crispy, about 10 to 12 minutes. Remove from the oven to a serving bowl. Season with salt and serve immediately.

Cook's Note: Season your chips with chipotle powder and/or garlic salt before baking for extra flavor.

                  PASKA

10-12 Cups flour

2 Cups warm milk       

1 Cup butter

1 Cup sugar

6 Eggs beaten 

1 Tbs. vanilla

1 Tbs. salt

1 Ounce fresh yeast

1 Cup raisins

• Dissolve yeast in warm milk with pinch of sugar.

• Combine dry ingredients (sugar, salt, flour).

• Add liquids- warm milk and melted butter. Then beaten eggs and vanilla.

• Mix well in mixer until well blended and comes away easily from bowl. Add raisins (optional)

• Let rise until double in bulk.

• Place in greased pan about 1/2 full and let rise again.

• Brush with beaten egg- just before ready for oven.

• Preheat oven--  350 degrees

• Bake about 45 minutes until golden brown. Larger loaves take a little longer.

• Place on rack to cool.

•  

Makes 2 large breads.

1. Cook fish in pot of water and save fish stock to thin.

2. Combined butter and flour in sauce pan. Cook for 5 minutes. Don’t brown.

3. Gradually add half and half to mixture and milk as needed.

4. Finally add the remaining ingredients and fish stock to thin as needed.

5. Cook 5-10 minutes and serve over rice.

HALUSHKI

Rita Holodick 

1 large (or 2 small) head(s) of cabbage chopped. 

Boil the cabbage for 10 minutes. Drain.

Chop 3 large onions and sauté in 1 lb. of butter.

Mix the cabbage, onions, and butter.

Boil noodles as directed. Drain.

Now mix the noodles with the cabbage, onions, and butter and enjoy!

EASTER EGG CHEESE

(Hrutka)

• 1 dozen eggs
  1 qt milk (whole or 2 percent)
  1 tsp vanilla (optional) or 1-2 tablespoons honey (optional)
  1 tbs sugar
  pinch salt
  
  Beat eggs well; add milk and salt and mix well.
  
  Cook over medium heat in a stainless, glass, or enamel pan, stirring occasionally until lumpy and the water is clear. Pour through 4 thicknesses of cheesecloth, tie into a ball and hang to drain until set and cold. Refrigerate over night.

• 12 Eggs, slightly beaten
• 1 Qt. of milk
• 1/2 Tsp. vanilla
• Sugar to taste (between 1-5 Tbsp.)
• Pinch of salt
• Cheesecloth
  
  Combine the above ingredients and cook over medium heat in double boiler until mixture curles.
  Stir constantly!
  Place in cheesecloth
  Squeeze in cheesecloth
  Tie to form a ball
  Hang until well drained, for several hours
  When cool remove from cloth
  Refrigerate and enjoy!

2 cakes yeast

2 C scalded milk

4 eggs, beaten

1 C sugar

1 tsp. Salt

½ C melted butter

8 C flour

1 C white raisins – optional

1- Dissolve yeast in milk, which has been scaled but cooled to lukewarm.
2- Add 3 cups flour and ½ cup sugar.
3- Mix, cover, and let rise in a warm place, until double in bulk and bubbly; about 2 hours (that will vary depending on the area & warmth your dough is in).
4- Then add the rest of flour, sugar, salt, eggs, butter, raisins (use enough flour to make a light dough).
5- Knead well.
6- Allow the dough to rise again, while covered, in a warm place till double in bulk.
7- Turn out onto the board or table to knead again adding enough flour to make a medium dough. (more flour may have to be used)
8- Reserve a small piece of dough, enough to make your braids to go around the bread or for a cross in the center of the bread or both.

9- Shape into 2 round loaves, place in round pudding pans (I use corning or anchor hocking round baking dishes – you can find some good used ones in the thrift stores. Some folks use coffee tins, it is just what you prefer).
10- To make braids; roll the dough out between your hands long enough to make long stands – a bit thinner than a pencil, this too will rise when baked.
11- Then braid equal pieces of dough, like you would if you were braiding a little girl’s pigtails. This takes some practice but well worth the time and effort. We place a three-bar cross on our breads, with the braid encircling the bread. If you don’t have time to braid just use a straight rolled out piece of dough to form the cross in the center of the bread.
12- Let the dough rise for the last time, until double in bulk.
13- Next, gently brush top of loaves with beaten egg.
14- Bake 350 degrees F. for 45 minutes.
15- Brush bread with butter when removed from oven to keep the tops of the breads soft.

 

Let them rise again( this is the second time).

While the loaves are rising, take bits of dough and rolling it between your hands till you make 3 long ropes. Then take the ropes of dough and braid them together like you would a little girls pig tails.

Cut the ropes so you have enough to form a cross on top. I make a three bar cross in the center. I also have enough braid to circle the
top of the bread.

Brush the bread and braids with a beaten egg. Bake in a 350
degree oven for 35 - 40 minutes on the middle rack, which allows enough room
for you to get the bread easily out of the oven and not injure the braids.

Brush with butter when removing from oven, this will keep the top of your breads soft.

TWO HOUR NUT ROLL

2 Cakes of yeast dissolved in 1/2 cup of water
6 Cups flour
1 Tsp. salt
3 Tbs. sugar
1/2 Cup butter or margarine
3 Eggs, beaten
1 Cup sour cream

Combine flour, salt, sugar, eggs, butter, and sour cream.
Add yeast and blend well (the less time you work dough with your hands the better off it is).
Divide dough into 4 parts.
Roll each part thin, as though for a jelly roll.
Spread nut filling or poppy seed filling.
Roll up and place on a greased pan.
Place a peice of aluminum foil between the rolls.
Allow them to rise for 1 hour or until double in size.
Brush the rolls with a beaten egg if desired
Bake in a 350 oven for 35 - 40 minutes
Brush with butter or margarine when you take them from the oven this will keep the loafs soft.

Nut Filling -

1 Lb. ground walnuts
1/2 Cup sugar
1/4 Cup honey
1/2 Cup warm milk

Sprinkle sugar over ground nuts in bowl.
Add honey and warm milk and mix.
More milk may be added to make it spread easier.
Brush rolled out dough with melted butter.
Then spread on nut filling.

Poppy Seed Filling -

1 Lb. ground poppy seed
1/2 Cup sugar
1/4 Cup honey
1/4 Cup warm milk
2 Tbs. butter

Combine poppy seed and sugar in bowl.
Add melted butter, honey, and warm milk and mix until well blended.
Brush dough with melted butter.
Spread on rolled out dough.

BRADED BREAD

1- Use this same recipe as above, following all the directions except the preparation for the pans.
2-After the second rise and your dough is now ready for the third rise, divide your dough into six pieces.
3- Make your pieces long, but the same length, and not thin.
4- Then braid the three pieces, so you have two breads.
5- Place on baking sheet.
6- Let raise until double in bulk.
7- While waiting for it to rise die an uncooked room tempature egg in red dye, dry it.
8- Place the red egg in the center of the bread to be baked. (it will cook as the bread bakes)
9- Brush the bread with beaten egg, but not the red egg.
10- When you remove it from the oven, brush with butter.

Now this is my own way of doing braided bread, there may be an easier way, but a lot of people asked me for it, and this is the way I figured out how to do it. So don’t be afraid to experiment!

HRUDKA - EASTER CUSTARD

2 Dozen eggs
1/2 Cup sugar
1 Tsp. vanilla
5 Cups milk
Need Cheesecloth and string
Place for either:
1. A weight for flat surface to make loaf shape
2. A place to hang the cheese as it drains for round shape

Beat eggs, add milk, sugar, vanilla and beat well.
Cook over low heat until mixture begins to curdle and only water remains.
Pour into cheesecloth, squeeze and tie tightly.
Place on flat surface with the weight on top for several hours for the loaf.
Or hang up and drain for a round type of cheese.
 

HRIN

4 cans whole baby beets beets (drained)
1/2 to 1 cup horseradish (depends on taste)
1/4 cup brown sugar
1/4 cup white vinegar

Cooking Instructions:
Put beets in blender or food processer and grind
mix with the horseradish
add other ingredients, mix
and store in jar in the refrigerator.

Resurrection Byzantine Catholic Church Smithtown, NY  11787
 www.resurrectionsmithtown.org       Church Photographer Rich Manel
Webmaster sgubing@resurrectionsmithtown.org