Soon after we started to publish The Orthodox Herald we moved to a house on the shore of Lake Cayuga in New York State (1953). There we met neighbors who were newlyweds. They were soon recruited to help us prepare copies of each issue for mailing. We soon moved to an old farmhouse closer to Seneca Lake and Sampson Air Force Base. This was more convenient for the process of preparing the paper and cooking food, as it had a big old-fashioned kitchen. We have each gone our ways these many decades, but we have kept in touch. Leon and Betty Clark now live in Florida, while we have selected Pennsylvania. Betty and I were discussing my need for a soup recipe which was easy to make, as we now have many beginning cooks and men who like to putter in the kitchen. Betty shares this tried and true home recipe with us. QUICK VEGETABLE BEEF SOUP 1 lb. ground chuck 1/2 cup chopped onion 1 qt. (4 cups) water 4 beef bouillon cubes 1 can (14.5 oz.) stewed tomatoes 1 cup frozen hash brown potatoes 1 (16 oz.) pkg. frozen mixed vegetables 1 cup chopped celery 1/2 cup shredded cabbage 1 to 2 Tbls. dry onion soup mix salt and pepper to taste Mix meat and chopped onion. Brown, adding bit of oil if necessary. Add rest of ingredients. Bring to boil, turn heat down and simmer for 30 min. until vegetables are tender. Add salt and pepper to taste. Add more water, if desired. Betty told me that this recipe is just a guide. You may add any vegetable you prefer. You may substitute rice or small macaroni for the potatoes. To make a meatless soup - omit the chuck and beef bouillon cubes. Substitute vegetable bouillon. One of the testers added a zaprashka (roux) to the meatless soup, browning 2 T. flour in 2 T. oil and adding it with the seasoning. Simmer a few minutes more. |
January 2002 |
Kitchen Corner Archive 2002 |
This page contains recipes from all of the Year 2002 issues of The Orthodox Herald. |
Recipe lovers since August 2002 |
What more appropriate for February than a recipe for Kissling Cookies? My neighbor shared this recipe, which she said makes cookies which melt in your mouth and are sweet like kisses. The recipe was one I make but have always called Russian Tea Cookies. Why they are called this, I do not know, because Russians, as a rule, do not have small cookies with their chai. Whatever you call them, make them often because there is no need to haul out a lot of equipment. A mixing bowl and spoon are all that are needed. Make these and share them with your valentine with a cup of tea (chai). KISSLINGS OR RUSSIAN TEA COOKIES 1 cup butter 1/2 cup powdered sugar 1 tsp. Vanilla 2 1/4 cup flour 3/4 cup nuts Cream softened butter. Add vanilla, sifted flour and sugar. Blend well. Add nuts. Chill. Roll into 1 inch balls. Place 2 inches apart on ungreased cookie sheet. Bake at 325° for about 20-25 minutes. Watch carefully, bake until set, not brown. Roll in powdered sugar. Cool. Roll in powdered sugar again. |
February 2002 |
The people from the Carpathian area serve this soup often during Great Lent. We start our Lent with it. It is one of the "home" recipes for which there is no exact recipe. Add more beans or cabbage as desired. SAUERKRAUT SOUP (Carpathian Style) 1 large can or bag of sauerkraut 1/2 head cabbage 2 large onions 2-3 cloves garlic 1 can red kidney beans, undrained pepper, dill to taste 3 Tbls. flour 3 Tbls. Oil Drain sauerkraut, saving juice. Rinse sauerkraut if very sour. Place in large soup pot. Slice cabbage fine. Add. Add finely cut onions and garlic. Cover with water. Simmer for an hour. Add more water if too thick. Add undrained red beans, pepper and dill, if using. Simmer 15 more minutes. Make saprazhka, browning flour in oil over medium heat. Stir constantly. Add some of soup liquid. Cook until thick. Add to soup. Add water as needed. Taste. Add some of the reserved sauerkraut juice to taste. Optional: 1. Omit cabbage and/or dill. 2. Use more beans, if desired. 3. Use more or less garlic. |
March 2002 |
There are as many recipes for potato pancakes as there are cooks. The following recipe makes good crisp cakes. I do not recommend using the blender to grate the potatoes because they get too fine. The potatoes have to be a little coarse. POTATO PANCAKES 3 eggs, separated 4 cups grated potatoes, drained 6 Tbls. grated onion 3 Tbls. fine bread crumbs or flour dash cayenne pepper salt and pepper oil for frying sour cream Beat together the egg yolks, potatoes, onion, bread crumbs, cayenne, salt and pepper. Add more bread crumbs or flour if needed. In a separate bowl, beat the egg whites until stiff. Fold into potato mixture. Heat about 1/2 inch oil in skillet. Use heaping teaspoon of batter or as much as needed to make the size pan-cake desired. Flip the pancake when edges are golden brown. Serve with sour cream, tomato machanka/dip or apple-sauce. For machanka: In heavy skillet heat 4 Tbls. oil, add 4 Tbls. flour. Stir over medium heat until medium brown. Add 1 (16 oz.) can tomatoes (mashed). Stir and cook until thick. Add some water if too thick. You may add finely chopped onions while browning flour. |
April 2002 |
May 2002 |
We have saved our onion skins so that we can put them in a pot, put in the eggs, add cold water to cover, and 2 Tbls. of vinegar and simmer for 20 minutes. Remove from heat, put eggs into cold water. Shine with cloth dipped in oil. We will have beautiful red eggs of varying hues. Many people would like to make their own paska, but they find difficulty kneading great amounts of dough. Here is a traditional recipe for "Paska" or "Kulich," which will make a small bread easy to knead and just enough for one or two people. KULICH OR PASKA BREAD 4 cups flour 1/2 cup raisins 1 Tbls. dried yeast 1/2 cup dried fruit 1 cup milk 1 tsp. cardamon 1/2 cup sugar 1/2 tsp. cinnamon 3 eggs 1/2 tsp. saffron 1 stick butter 1/4 tsp. nutmeg 1/2 teas. Salt Warm the milk to body temperature. Sprinkle on the yeast and 1 teas. Of sugar. Add 2 cups of the flour and allow it to get frothy. Cream the butter and sugar. Then beat in the eggs, one at a time. Add the yeast mixture. Add the rest of the flour and the salt. Add spices and raisins and dried fruit, if using. Knead until the dough is smooth and elastic. Cover it and allow it to rise until double in size. Place into well-greased pan. Let rise again. Bake at 375° for 20-30 minutes, until golden brown. Cool on rack. You may omit the spices and use 1 tsp. vanilla instead. The raisins and dried fruit are also optional. A coffee can is good to use to bake in. Dough should half fill can. Bake when it rises to top of can. |
May 2002 |
I was talking to my sister Elizabeth the other day, and I said that I was hungry for Russian peroshki but didn't have the energy to make them. A few days later, she called me and said that she had devised a recipe that would answer my problem. She changed the filling in her Biscuit Barbecups and said while they did not look like Russian Peroshki, they would satisfy my hunger. ORIGINAL BISCUIT BARBECUPS 1 lb. ground beef 1 Tbls. minced onion 2 Tbls. brown sugar 1 tube refrigerated biscuits 1 cup cheddar cheese, shredded 1/2 cup sauce (pizza, spaghetti, or barbecue) Grease muffin tins. Brown beef and drain. Stir in sauce of choice, sugar and onion. Place one biscuit in muffin cup, pressing bottom and sides in cup. Spoon in meat mixture. Sprinkle on cheese. Bake at 400° for 10-12 min. ELIZABETH 'S RUSSIAN PEROSHCUPS 1 lb. ground beef 1 Tbls. minced onion 1/2 cup water 1 Tbls. flour 2 hard boiled eggs dill weed to taste 1 tsp. salt, dash pepper 1 tube refrigerated biscuits Grease muffin tins. Fry beef and onion until meat loses its red color and onion is soft. Mix in flour. Add water. Add salt, pepper and dill weed. Simmer few minutes. Chop hard boiled eggs. Add. Place one biscuit in each muffin cup, pressing down in bottom and sides. Spoon in meat mixture. Bake at 400° for 10-12 min. These can be made ahead of time and heated in microwave or eaten at room temperature. Good for patio and picnic basket. |
June 2002 |
When we visited Russia, we would see women carrying heavy jars of pickles to sell. They were to be found at the railroad stations early in the morning. We also saw them at the stops our boat made while we were on a cruise on the Volga River. Since, I am very fond of pickles, I could not resist buying a few. They were wrapped in a newspaper and I took them back to our boat. My sister would not try them but I threw all caution to the winds and ate my three pickles. They were delicious and reminded me of the pickles which my parents made when the cucumbers were ripe in the garden. Once home, I tried making them with no success. The amount of salt is very important and most instructions "enough salt to float an egg" didn't guarantee me much success. I finally have the ingredients right to make a quart of pickles at a time. I use the small kirby cucumbers. The pickles are ready in two to three days. QUICK FRESH PICKLES Make brine using 2 1/2 Tbls. salt (Do not use iodized salt. I use pickling or kosher salt.) and 1 quart water. Bring to a boil and cool. Meanwhile, wash enough small cucumbers to fill a wide-necked quart jar. Place cucumbers in the jar in the upright position. Add a few cloves of garlic and a few dill seeds or sprigs of dill. Pour cooled brine to cover cucumbers. Place in a cool place. Ready to eat in two days if you can wait that long. Variations: 1. If you can't wait, nip the ends of the cucumbers and use the brine while it's hot. This speeds the process. 2. If you have access to grape, oak or cherry leaves, you can add a few. 3. Add a pinch of pickling spice or red pepper flakes. |
July 2002 |
My friend and good cook Betty Clark, who lives in Florida, has many recipes which are delicious, easy to make, and which can be made ahead of time. No last minute rush at that barbecue or picnic with friends. CORN SALAD 2 cans whole corn, drained 1/2 cup chopped green pepper 1/2 cup chopped celery 1 jar pimentos, drained 1/2 cup chopped onions 1/2 cup sugar 1/2 cup cider vinegar 2 Tbls. prepared mustard Mix corn, green pepper, celery, pimentos and onion. In separate bowl, mix sugar, vinegar and mustard. Pour over corn mixture. For best flavor, let chill overnight before serving. NOTE: We people who live up north have made this using 4 cups of cooked fresh corn cut off the cob. What a way to use leftover! PISTACHIO WHIP 1 box pistachio instant pudding 1 can (15 oz.) crushed pineapple, undrained 1 tub (8 oz.) Cool Whip 1 cup mini marshmallows, optional 1 cup finely chopped nuts, optional Combine the dry pudding straight from the box with the pineapple. Mix until the pudding is dissolved. Fold in Cool Whip. Then, if desired, add the nutmeats and/or marshmallows. Chill. |
August 2002 |
In our very first issue we had a recipe for Nut Balls. At that time, my sister-in-law, Wanda, was responsible for the Kitchen Corner. This has been one of my favorite cookie recipes for the past 50 years. We share it with you. Along with it, I am giving you an "updated" recipe with the ingredients of peanut butter and jelly. NUT BALLS 1 cup brown sugar 1/2 cup shortening 2 egg yolks (save whites) chopped nuts 2 cups flour 2 tsp. Baking powder dash salt about 3 Tbls. Milk 1 tsp. Vanilla Cream shortening and brown sugar. Add egg yolks, mix. Sift dry ingredients together and add vanilla and enough milk to make a dough. Chill overnight or at least 2 hours. Shape into small balls, dip into unbeaten egg whites, roll in chopped nuts. Bake on greased cookie sheet at 375° until brown (approx. 10-15 min.). When cool, place a dab of jelly on top of ball. PEANUT BUTTER AND JELLY COOKIES 1/2 cup packed brown sugar 1/4 cup creamy peanut butter 1/4 cup dark corn syrup 3 Tbls. butter or stick margarine, softened 1 large egg 2 tsp. vanilla extract 1 1/3 cups all-purpose flour 2 Tbls. Cornstarch 1/2 tsp. baking powder 1/4 tsp. baking soda 1/4 tsp. Salt 1/4 cup granulated sugar cooking spray 1/4 cup grape or other flavored jelly or jam Beat first 4 ingredients at medium speed of a mixer until well blended. Add egg; beat well. Beat in vanilla. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (flour through salt), stirring well with a whisk. Add flour mixture to sugar mixture; beat well. Cover; freeze 30 minutes or until firm. Preheat oven to 375°. Shape dough into 24 balls; roll in granulated sugar. Place 1 inch apart on baking sheets coated with cooking spray. Press thumb into center of each cookie, leaving an indentation. Spoon about 1/2 teaspoon jelly into center of each cookie. Bake at 375°for 12 minutes or until lightly browned. Cool 2 minutes on pans. Remove from pans and cook completely on wire racks. |
September 2002 |
Have you looked in a cookbook lately to make soup? Most of them call for cans of either chicken or beef broth. How did our elders make nourishing soup with-out these? They made what they called zapraska or roux. This is flour browned carefully in some oil. I give you an example: a cabbage and potato soup recipe from the Narodne Muzeum in Slovakia. CABBAGE AND POTATO SOUP 1/2 head cabbage 1 1/2 quarts water salt, bay leaf 4 to 5 potatoes 1 Tbls. oil or lard 1 medium onion 2 Tbls. flour paprika Cut cabbage coarsely. Add to salted water. Add bay leaf. Cook while peeling potatoes which you will cube. Add to cabbage and cook until tender. Saute chopped onion in oil until almost trans-parent. Add flour and cook over low heat, stirring constantly, until it starts browning. Remove from heat. Add paprika according to taste and color. Mix. Add water or some cabbage soup liquid into flour (zaprashka/roux) mixture and stir constantly until gravy consistency. Add to soup and cook 5 minutes longer. COMMENTS: These ingredients can be adjusted. May add a tomato or some fresh dill. |
October 2002 |
Thanksgiving conjures thoughts of turkey, cranberries and pumpkin and apple pie. But what do you do when you have someone in the family who does not like turkey or if you are cooking for one or two and don't want to bake a whole turkey? Many stores now sell turkey parts. Buy a turkey breast and bake it with this oriental tasting sauce. Even the turkey haters will like it. Then try the easy Apple Delight dessert. TURKEY 1 turkey breast (about 5 lbs.) 2 cups apple cider or apple juice (divided) 1/4 cup soy sauce 2 Tbls. Cornstarch Place turkey breast, skin-side up in a roasting pan. Bake, uncovered, in a 450° for 30 minutes. Lower heat to 325°. Combine 1 1/2 cups apple cider and soy sauce. Pour over turkey. Cover and bake for 1 1/2 to 2 hours more. Baste frequently with cider mixture. Combine cornstarch and remaining 1/2 cup apple cider. Stir mixture into pan drippings. Bake, uncovered, until sauce thickens. This will take about 15 to 20 minutes more. Serve turkey with the sauce. For your dessert, it's easy to buy a pie at the store. but it is almost as easy to make this apple dish ahead of time. It's different. CARAMEL APPLE DELIGHT 1 large can (20 oz.) pineapple tidbits, with juice 5 apples, pealed, cored and cut about the same size as the pineapple 1 (3 oz.) package of instant butterscotch pudding 1 cup thawed Cool Whip Pour pineapple with juice into bowl. Add apples. Mix well. Sprinkle dry pudding mix over and mix well. With a rubber spatula, fold in Cool Whip. Serve or refrigerate for later. |
November 2002 |
Nut rolls are a must in many homes at Christmastime. If you like them but have never made them, here is a recipe that you should have great success with, even if you don't have any experience. You don't even need to have a rolling pin use a Coke bottle. If you don't have a pastry board or cloth use a large plastic shopping bag. This recipe is for the traditional nut roll, which needs no chilling and is not dry or soggy. EASY NUT ROLL DOUGH: 1 pkg. hot roll mix 1 egg 3 Tbls. Sugar Mix as directed on the box, adding the above ingredients. Let rise to double once. Meanwhile, make filling. FILLING: 2 cups walnuts 1 1/2 cups sugar 1 tsp. Cinnamon enough milk to moisten Grind walnuts, add other ingredients. Set aside. METHOD: When dough has doubled, punch down. Knead a few times. Divide into two equal parts. Roll on floured surface into oblong. Spread each piece with 1/2 of filling. Roll up from long side as for a jelly roll. Do not roll to tightly. Allow for rising. Place in greased loaf pan. Cover with a dish towel. Let rise until double. Bake at 375° for about 25 minutes. For browner surface, beat egg, add tablespoon water. Spread over unbaked roll. |
December 2002 |
