Kitchen Corner Archive 2003 |
This page contains recipes from the Year 2003 issues of The Orthodox Herald. |
Recipe lovers since August 2003 |
It was hard to pick out a recipe from the huge 637 page cookbook put out by the church in Herkimer, NY. I finally decided on one from the "Thyme is the Essence" chapter, as it is perfect for a picnic or outdoor barbecue. You can make it earlier, keep it warm in the crockpot or in a pot on the grill. The cookbook entitled Recipes Bless the Heart and Home has a separate 31- page chapter for ethnic recipes and two small chapters of Christmas and Easter recipes. Order the book for $25 postage paid from SS Peter and Paul Orthodox Church, 305 Main Road, Herkimer, NY 13350. My favorite chapter was the vegetable one. The recipes are presented in alphabetical order. CROCKPOT PORK 4-6 lbs. pork loin salt pepper 2 bottles barbecue sauce (two different kinds works best) 2 cans cola soda Place pork loins in a pan with salt and pepper and a little water in 325° oven for two hours. Remove from oven and trim off fat and slice approximately 1/2 to 3/4 inch slices. Place in crockpot with barbecue sauce and two cans of soda. Cook two hours. (Submitted by Andie Shaver) |
The take-along cake I share with you this month brings back fond memories of the tall, elegant woman in our parish in Wichita Falls, Texas, who was most generous with her Pineapple Upside- Down Cake. She would pull it out of her commodious purse at the most unexpected times at picnics, coffees, etc. I am sure that many airmen stationed at Sheppard Air Force Base who attended church in town will also remember. PINEAPPLE UPSIDE DOWN CAKE 1 1/2 stick margarine 2 cups light brown sugar, packed pineapple and juice 3 eggs 1 cup sugar 1 teaspoon vanilla 1 1/2 cups all-purpose flour 2 teaspoons baking powder 1/4 teaspoon salt Use 9 or 10-inch round pan or iron skillet. Melt margarine over low heat. Remove from heat, add brown sugar. Pour into greased pan. (If using iron skillet, you can save a step by melting margarine in it and then adding sugar.) Drain pineapple. If using slices, arrange nicely in pan over sugar mixture. (Our donor placed a maraschino cherry into center of each slice pretty.) If using crushed pineapple, spread evenly. Separate eggs. Beat yolks until light. Add white sugar with 1/2 cup pineapple juice and vanilla. Beat until sugar is dissolved. Sift flour, baking powder, and salt. Mix well. Beat egg whites until stiff. Fold into flour mixture. Carefully pour onto the mixture in pan. Bake at 350° for 35 to 45 minutes. Let cool for 10 minutes. Put plate over pan (or skillet) and turn upside down. Share. Dobra Gazdenya says: Save the plastic fiberboard oblong dishes which you receive when you buy fresh fruits or vegetables. They stack well. Use them when you bread meat or vegetables. When finished, just discard. They have a small lip on them so the bread or flour stays put. |
June 2003 |
May 2003 |
When Betty Kovach comes on a tour with us, we always get special treat-ment at a hotel in Slovakia, where she is a friend of the head chef. He always prepares something special for her which she shares with us. One of the dishes she shared was "Fasirky obalene v ceste" or dough covered meatballs. They are made with cooked meat. What better time to try them than now when you have ham left over from your Easter table? DOUGH COVERED MEATBALLS 3 cups mashed potatoes 1 1/2 cups flour, or more 1 egg, slightly beaten 1 cup cooked, leftover meat, finely ground 1/2 cup bacon, chopped 1 onion, chopped 1 Tbls. shortening salt and pepper Use any leftover cooked meat such as chicken, pork, ham or ground beef. Saute chopped onion in shortening until lightly golden. Add half of the onion to finely ground cooked meat, season with salt and pepper as needed. Boil potatoes in the skins, cool slightly, peel and mash. Add flour and egg. Knead until smooth. Roll out dough. Cut into rounds with glass. Take a spoonful of meat and place in center of round. Pinch edges shut and form into a meatball. Carefully place in a pot of simmering salted water. Cook until tender. Drain. Fry chopped bacon, add remaining onion, and sprinkle over meatballs upon serving. Note: European recipes are not as detailed as American ones. These are good. Some of our friends like them with spaghetti sauce. |
April 2003 |
With Pascha/Easter so late this year, I didn't know whether to print a Lenten or an Easter recipe. My dilemma was solved when I received two recipes in the mail, one for Lent and one for Easter. I decided to print both of them. Although the contributors shared a cello, infected each other with chicken pox and went to high school together, they were not aware that they had both sent in a recipe at the same time. These I'm sure both of them will be surprised when they open this issue of "The Herald." Here is the recipe of Mary Ann Macko, sister of Fr. Thomas Hopo and Elizabeth Whitaker, my sister. INSTANT POTATO HALUSKI 1 egg 1/3 cup dried potato flakes or buds 1/2 teas. salt 2/3 cup cold water 1 cup flour (or more) Beat egg in water. Add potato flakes and other ingredients. Mix well and add 1/2 teas. of batter to a pot of boiling water. This is a test halushka. If it falls apart, add more flour. If it holds its shape, dip spoon into the boiling water. Take up 1/2 teas. of batter and add to water. Dip spoon after each addition to keep batter from sticking to spoon. Boil in water about 7 to 10 minutes. Strain. Serve hot with choice of dressings. 1. Cottage cheese, salt and pepper or 2. Sauteed onion with butter or 3. Mary Ann's favorite - chopped cabbage fried with onion with oil or butter. EASTER RICOTTA CHEESE PIE CRUST 1 T. unsalted butter, softened 1/4 cup fine graham cracker crumbs FILLING 1/2 cup sugar 2 T. cornstarch 15 oz. ricotta cheese 2 large eggs 1/2 cup heavy cream or milk 1 tsp. grated lemon peel 1 tsp. vanilla extract TOPPING 20 oz. can crushed pineapple in syrup 1/4 cup sugar 1 Tbls. cornstarch 2 tsp. fresh lemon juice Preheat oven to 350°. PREPARE THE CRUST Spread butter over bottom and sides of 9-inch pie pan or springform pan. Add the crumbs, turning the pan to coat the bottom and sides. PREPARE THE FILLING In large bowl, mix the sugar and cornstarch. Add the ricotta, eggs, cream, lemon peel and vanilla. Beat until smooth. Pour mixture into prepared pan. Bake for 50 minutes or until pie is set around the edges but the center is still slightly soft. Cool to room temperature. PREPARE THE TOPPING Drain pineapple well, reserve 1/2 cup of the juice. In medium saucepan, mix together the sugar and cornstarch. Mix in the 1/2 cup of pineapple juice and the lemon juice. Cook, stirring constantly, until thick about 1 minute. Add the pineapple. Remove from heat. Let cool slightly. Spread over the cooled cheese. Cover. Let set at least 1 hour before eating. VARIATION: Use a purchased graham cracker crust instead of using the butter and graham cracker crumbs. |
March 2003 |
I didn't know which recipe to share with you this month: Vereschaka with Bliny or a Chocoholic Cake. Although the word vereschaka intrigued me and I found myself singing the little French ditty with a name very similar to this, I did not have time to test the Bliny part of the recipe. If anyone has a Vereschaka with Bliny recipe to share, I would be most grateful. The Chocoholic Cake recipe is delicious. It is real chocolaty and very moist. You can ice it or sprinkle it with powdered sugar or eat as is. It freezes very well, so you can take out one piece at a time, thaw and enjoy. LIZ'S FAMOUS CHOCOHOLIC CAKE 1 (18.25 oz.) chocolate cake mix - dark fudge, devil's food or whatever 1 pkg. (3.9 oz). chocolate instant pudding mix 1 cup sour cream 1/2 cup water 1/2 cup vegetable oil 4 large eggs 1 1/2 cups semisweet chocolate chips Preheat oven to 350°. Lightly grease a 12-cup bundt pan or 9x13 pan. Lightly dust with flour or cocoa powder. Shake out the excess. Now place cake mix, pudding mix, sour cream, water, oil and eggs in mixing bowl. Mix well. When batter is thick and well combined, add chocolate chips, making sure they are well distributed throughout the batter. Pour into prepared pan. Bake until cake springs back when lightly pressed with finger and is just starting to pull away from sides of pan. This should be about 55-60 minutes for bundt pan, 30 to 35 minutes for the 9x13 pan. Let cook in pan for 20 minutes. Remove from pan and let cool completely. OPTIONAL FROSTING: 1/2 (12 oz.) pkg. semisweet chocolate chips 1/4 cup butter 1/2 (8 oz.) carton sour cream 2 1/4 cups sifted powdered sugar Melt butter and chocolate chips over low heat, stirring constantly. Cool for 5 minutes. Stir in the sour cream. Gradually add the sugar. Beat until smooth. |
February 2003 |
I was served a most impressive meat pie by Matushka Puzanov in a little house resembling a Hansel and Gretel house in the Tanaus Mountains in Germany. It was brought out on a platter surrounded by a colorful frame of deviled eggs. The pie looked like a many layered torte. It was called a Blinchaty pirog. Meeting a Mennonite friend later, I found that they made this also but it had the colorful name of Komm Morgen Wieder (Come again tomorrow). She said that her people learned to make this when they lived in Russia many years ago. After baking, ice the pie with sour cream and sprinkle with fresh dill or serve the sour cream/dill mixture in a separate bowl. Also good with a white sauce. Here is a simple version. BLINCHATY PIROG STACKED MEAT PIE BLINI OR PANCAKE DOUGH 1 cup flour 3 eggs 1/2 tsp. Salt 1 cup milk 1/2 tsp. Baking powder 1 Tbls melted butter Mix flour, salt and baking powder. Beat eggs and milk. Add flour and mix well. Refrigerate up to 2 hours so that the flour particles have time to soften, making a lighter pancake. If batter is too thick, add a bit more milk. Heat skillet over low heat. Add very little butter. Pour small amount of batter into pan and immediately spread it by tilting the pan. There should be just enough batter to coat the surface of the pan. The pan should not be so hot or the batter will cook before you can spread it. Fry on one side only. Place browned side down in a buttered cake pan. Brush with melted butter and cover with layer of meat filling. Continue stacking. The top level should be a pancake, browned side up. At this point, you may cover the pie with foil and refrigerate until you are ready to serve it or put immediately into a 350° oven, covered loosely with foil and bake until hot, about 15 minutes. Serve cut into wedges like an ordinary pie. Serve with sour cream and dill. FILLING: 1 cup cooked meat 1/2 cup minced onion 1 cup cooked rice 3 hard cooked eggs, optional 1 Tbls fresh dill salt and pepper beef broth or sour cream Sauté meat, if raw, until lightly browned. Remove from pan, add onions and butter and saute until transparent but not browned. Combine meat, rice, onions, eggs and seasonings. If mixture is too crumbly, add a little sour cream or beef broth to bind. This may be made ahead of time and refrigerated. NOTE: I have also enjoyed this when the beef filling is alternated with a sauteed mushroom filling. To make mushroom filling, substitute mushrooms for cooked meat in above filling recipe. You can double the dough recipe and make a full meat and full mushroom filling for a higher Blinchaty Pirog. |
January 2003 |
Very popular in this part of the country are Garlic Knots. They are served in restaurants which feature Italian foods. They are made with the Italian bread dough and are dipped in olive oil and finely chopped garlic. They remind us very much of Pampushky z chestnakom (Garlic Bread Puffs), which we were served in Kiev, to eat with our borsch. Many of the Carpathian grandmothers made them out of a bit of their dough when they were making bread. I am giving you a recipe but you can use frozen bread dough, hot roll mix or similar products. Serve them as appetizers or with borsch or your spaghetti. PAMPUSHKY Z CHESTNAKOM 1 cup warm water 1 envelope dry yeast 2 Tbls. Sugar 3 cups flour 1 teas. Salt 2 Tbls. Oil 3 cloves garlic, peeled and mashed with salt or prepared garlic salt Dissolve yeast in water, add sugar, and allow to foam. Combine flour, salt, oil and add to yeast mixture. Knead until smooth. (Add more flour or bit of water if needed to make fairly stiff dough.) Place in lightly-oiled bowl. Cover with plastic wrap. Place in a warm spot. Allow to rise until double. Pinch off small pieces of dough, about the size of a walnut. Lightly oil your palms. Roll dough into balls. Place on floured towel. Pour two inches of oil into pot or skillet. Heat until hot, not smoking. Carefully drop in dough balls. Fry on all sides. Drain on paper towels or brown grocery bags. Roll or sprinkle with garlic salt. Best served warm. Variation: In Kiev, they were sprinkled with lightly browned small pieces of garlic. Also delicious spread with roasted garlic. |
One reason for the decline in people observing the traditional Christmas Eve Supper or Svatee Vecher is that families are changing. Traditional families with both parents and several children and perhaps some close relatives are only a memory for many. Instead, there are more single adults, single parents, empty-nesters and working couples without children. Busy lives also play a part in a giving up of the tradition of a special meal of fasting and prayer. Many people perceive preparing the meal as time-consuming although that's not absolutely necessary. Several years ago, my niece Alexis was gracious enough to write out a to-do list for those who fit into one of the above categories. It lets even those who live alone or have restrictions of some sort to carry on this tradition of our people. Here is what she wrote about - The Christmas Eve Supper (or Vigilia) The meal must be what is called a strict fast meal: no meat or dairy products. The food should be simple - no shrimp, caviar or lobster. It is traditional to have 12 different dishes, but this is not absolutely necessary. Take as much as is possible from the following list and add any which are traditional with your family. First, slice several onions, saute them in a little oil and use a little in many of the following recipes. Buy a can of sardines or tuna or salmon or a fillet of fried fish from the supermarket. Drain fish and arrange on plate. Add a bit of chopped onion, if desired. Open a can of lima beans or green peas. Heat and drain and eat as is or make soup with part of can. To make soup, add a finely diced potato to the liquid. Simmer until soft. Add lima beans and/or mashed green peas. Take some of the sauteed onions, add a bit of flour, lightly brown making a saprashka or roux. Add some water. Cook until thickened. Add to bean or pea and potato mixture. Add salt and pepper, to taste. Peel potato. Cut into chunks. Boil until soft. Drain. Add salt and pepper and some of the sauteed onion and oil. Buy can or better still a packet of sauerkraut. Drain, rinse with cold water. Fry in oil with some of the sauteed onions. Or make soup, using sauerkraut instead of beans or peas as in the above recipe. Buy dried prunes or mixed fruit. Cook according to directions. This is compote or uzvar. Use juice or eat with kutia or grain in next recipe. Kutia is a must because it is made with grain and sweetened with honey and symbolizes the Resurrection. The easiest grain to use is rice. But wheat is best. Boil according to directions on package. When cooked, add honey to taste. Some families add poppy seeds and/or raisins. You can make this the day before, as it is served at room temperature. Wine and tea. Place white cloth on eating surface. If possible, buy a small bit of straw in a craft shop. Put under center of cloth. Have candle to light. Place in a candlestick or a glass with some uncooked grain. Recite the tropar for the Nativity before eating. There are greetings and various traditional sayings and customs. They differ from family to family. This article only gives the minimal instructions. Keep at least these. |
December 2003 |
"Thy Nativity O Christ our Lord has shown forth the light of knowledge to the world, for through it, those who studied the stars, learned from a star to worship Thee, the Sun of Righteousness, and to know Thee, the Orient from on high, O Lord, Glory to Thee." "Rozdestvo tvoje Christe Boze nash, Vozsija mirovi svit razuma, V nam bo szizdam sluzasciji svizdoju ucahusja, Tebi klanatisja Solncu pravdi. Hospdi, slava tebi." |
November 2003 |
I am in awe of those people who have their Christmas gifts and cards ready by the end of October and sometimes earlier. To help them I am including two recipes one can be made for a gift and the other when a lighter dessert is wanted for Thanksgiving or for snacking while waiting for that turkey to come out of the oven. Many of you have "jars "in the cellar which you no longer use because you don't can anymore. This is a nice way to use the wide mouth pint jars. This recipe will enable you to make an unusual gift which will be much appreciated. CAKE IN A JAR 2/3 cup shortening 2 2/3 cups sugar 4 eggs 2 cups applesauce 3 1/3 cups flour 2/3 cup water 2 tsp. baking soda 1/2 tsp. baking powder 1 tsp. salt 1 tsp. ground cloves 1 tsp. cinnamon 2/3 cup nuts or raisins Wash thoroughly 8 wide mouth pint jars. Let dry. Cream shortening and sugar. Beat in eggs, applesauce and water. Mix together dry ingredients. Sprinkle a little on raisins or nuts. Blend dry ingredients into egg mixture. Stir in nuts or raisins. Pour into well greased jars. Fill half way. Bake in 325° oven for 45 minutes. Remove from oven and immediately screw on lids. Makes 7 or 8 jars. For gift-giving, cut a 6 1/2 inch circle out of material. Place over the lid and tie with a bow. Keeps well. Now, for the light dessert. Lepeshki are an unusual cookie using the much-loved almond characteristic of Russian baking. Lepeshki 2 cups self-rising flour pinch salt 1/2 cup sugar 1 egg, separated 1/2 cup sour cream 1/2 tsp. vanilla 1/2 tsp. almond extract 1 Tbls. milk 1/2 cup sliced almonds Preheat oven to 400°. Sift flour, salt and sugar into mixing bowl and make a well in the center. Separate eggs. Reserve 2 tsp. of egg white for coating cookies. Mix the rest with the egg yolk, sour cream, vanilla, almond extracts and milk. Add to well in dry ingredients. Mix to form a soft dough. On a lightly floured board surface, roll out dough to 1/3 inch thickness. Cut out 3 inch rounds. Transfer to lightly greased cookie sheet. Brush with reserved egg whites which have been lightly beaten with fork. Sprinkle with sliced almonds. Bake for 10 minutes until light golden brown. Transfer to wire rack to cool. NOTES:2 cups all-purpose flour, mixed with 3 tsp. baking powder and 1/2 tsp. salt can be substituted for self-rising flour. Can be decorated with orange and brown M&M 's for Thanksgiving and red and green ones for Christmas, if desired. |
October 2003 |
It is not a large book nor does it have hundreds of recipes, but it is one of the best Russian cookbooks I have seen in recent years. A Year of Russian Feasts by Catherine Ceremeteff Jones is a book that has good recipes and is fun to read. She keys her recipes to various occasions; for example, a baptism, marriage, mushroom hunting from a dacha, Easter, Christmas, etc. She lived in Russia and was married at St.Nicholas OCA Cathedral in Washington, DC. Here is her recipe for Marinated Mushroom (Marinovannye Griby).She writes the following about them: "Marinated mushrooms are tasty nibbles that enhance just about any hors d 'oeuvre or zakuska platter. Be sure to use small, young button mushrooms with tightly closed caps. This mushroom is called shampinyon in Russian markets from the French champigon." These are the white mushrooms on sale in most supermarkets. MARINATED MUSHROOMS 1 1/2 lbs. firm small button mushrooms, cleaned and stems trimmed close to the caps 1 Tbls plus 1 teas non-iodized salt 1 cup water 1/2 cup 5%white wine vinegar 3 whole cloves 2 small bay leaves 5 black peppercorns 3 whole allspice berries 1 teas sugar 1 medium garlic clove, slivered 1 Tbls oil Sterilize a wide-mouthed 1 quart canning jar and lid. Bring 1 quart water to a boil in a medium saucepan, add the mushrooms and 1 teas. of the salt, and return to a boil. Reduce the heat and simmer for 3 minutes. Drain and set aside to cool to room temperature. Combine the 1 cup water, the vinegar, cloves, bay leaves, peppercorns, all-spice, sugar, and the remaining 1 Tbls. salt in a small non-reactive saucepan. Bring to a boil, immediately, remove from the heat, and skim any foam. Add the garlic and let cool to room temperature. Spoon the mushrooms into the jar, add the marinade, and carefully pour the oil on top to form a seal. Cover tightly and refrigerate for five (5)days before eating. Once opened, the mushrooms will keep for 3 to 4 weeks in the refrigerator. Makes 1 quart. To obtain this book, send $18.95 pp to St. Tikhon 's Bookstore PO Box 130 South Canaan, PA 18459 or call 888/454- 6678. |
September 2003 |
Many years ago, we helped to resettle many people who were displaced after World War II. At one time, we had Matushka Tamara Lukanin and her daughter, Natasha, stay with us for a few months. One time Natasha was asked to bring a covered dish to some function. Matushka made her a bowlful of Vinigrete. The young child came home with the empty bowl saying that her friends loved the "pink potato salad." Recently, I saw a beautiful mound of "pink potato salad" on a buffet table. My hostess said it was a beet and potato chicken salad. Here is her fancy recipe for vinigrete. PINK POTATO SALAD (Vinigrete) 4 boneless, skinless chicken breast halves 1 cup whole pickled beets, drained 2 cups diced, cooked potatoes 1 red onion, minced 1/4 cup chopped dill pickle 1/4 cup mayonnaise 1/4 cup sour cream 1 bunch watercress, washed and trimmed 3 strips of bacon, cooked and diced 1/4 cup walnuts, toasted and chopped Place chicken breast in saucepan and pour enough water over to cover. Bring water to simmer, cover and cook for 10 minutes or until breasts are firm and opaque. Remove chicken from pan and cool. Meanwhile, dice beets and set aside. Chop chicken into 1 inch chunks and place in large bowl. Stir in potatoes, beets, red onion, dill pickle, mayonnaise and sour cream. Taste and add salt and pepper, as desired. Line a large bowl or platter with watercress. Arrange potato mixture onto watercress. Sprinkle with bacon and walnuts. OPTIONAL: Any type of greens may be used or omitted. Chopped dill may be added. |
I was talking with a friend about trips made to Russia and the food we enjoyed. We were both impressed by the presentation of even simple food. For example, boiled eggs were often pickled, cut in half and artistically arranged on platters. My sister, Elizabeth, shared her recipes for Mustard and Pickled Eggs. These keep well for several days in the frig. They can be taken, as is, to that picnic in the park or cut in half, placed on a plate of greens with a waving piece of dill for added color and set out to eat while the meat and vegetables are grilling. They can be molded in aspic for a beautiful looking dish. MUSTARD PICKLED EGGS Boil, cool and peel 1 dozen eggs In a saucepan, blend: 2 cups white vinegar 1/2 cup water 1 cup sugar or Splenda 2 Tbls. prepared mustard 1 teas. of each: salt, celery seed, mustard seed 6 whole cloves Simmer 10 minutes and cool. Layer eggs and 2 sliced onions in a container. Pour mixture over. Refrigerate at least overnight. Flavor improves with time. BEET PICKLED EGGS Boil, cool and peel 1 dozen eggs In a saucepan, blend: 2 Tbls. sugar 1 teas. salt 2 cups cider vinegar 2/3 cup liquid drained from can of beets 1 teas. mixed pickling spices Simmer three minutes and cool. Layer eggs and sliced onion, if desired, in a container. Pour mixture over eggs. Refrigerate at least overnight. Flavor and color improve with time. Will keep in frig for a week. |
August 2003 |
July 2003 |
