Kitchen Corner Archive 2005 |
This page contains recipes from the Year 2005 issues of The Orthodox Herald. |
Recipe lovers since August 2005 |
There is a special blessing given for cheese in the Easter basket. This cheese may take many forms from an elaborate cheese paska to a plain dish of cottage cheese. Years ago, I was given an old country recipe by one of our parishioners. She made it in a square pan and used farmer's cheese. I've since shared it with one of my friends, who is cholesterol conscious, and she made it with nonfat cottage cheese with success. My sister made it diabetic friendly by using both nonfat cottage cheese and the new baking Splenda. This cheesecake does not have the same texture or richness you get with cream cheese. OLD COUNTRY COTTAGE CHEESECAKE Pastry or graham cracker crust FILLING: 2 cups cottage cheese 1/2 cup milk 2 eggs 3 Tbls. all purpose flour 2 Tbls. lemon juice 1 teas. vanilla extract 2/3 cup sugar 1/4 teas. Salt 1 teas. cinnamon (optional) Place crust into an 8-inch pie pan or square pan. Put the cottage cheese and milk into a blender and blend until smooth. Add the eggs, flour, lemon juice, vanilla, sugar, salt and cinnamon. Process until well blended. Pour into crust. Bake in 325° oven about 60 minutes until filling is firm. Allow to cool completely before refrigerating. Take piece to church for blessing. |
May 2005 |
April 2005 |
I received this recipe from Stefan, who wrote that his mother, who immigrated from what is present day Slovakia, made this for lunch on ironing days during Lent. She used her home-canned tomatoes, but Stefan says he has to be satisfied with storebought ones. Children like this because it is not overly spiced. TOMATO SAUCE WITH EASY DUMPLINGS SAUCE 1 Tbls. green pepper, chopped 2 Tbls. onion, chopped 2 Tbls. oil 2 Tbls. flour 1 No. 2 can tomatoes (about 3 ½ cups) 1 Tbls. chopped celery tops 1 tsp. sugar 1/2 tsp. salt Saute green pepper and onion in a large, deep pan in the oil until tender. Blend in the flour. Add tomatoes, celery tops, sugar and salt and cook until it comes to a boil, stirring constantly. Lower heat. Simmer for 5 minutes. Meanwhile, make the dumplings. DUMPLINGS 1 cup flour 2 tsp. baking powder 1/2 tsp. salt 2 Tbls. shortening 1/2 cup cheddar cheese, grated 1 Tbls. parsley 1/2 cup milk Cut shortening into dry ingredients until mixture resembles coarse meat. Blend in cheese and parsley. Add milk all at once until all flour is moistened. Dip a tablespoon into cold water and then take up dough on tip of spoon and drop into hot tomato sauce. Repeat process. Lower heat. Cover pot tightly and let steam for 20 minutes. Don't remove lid during steaming process. |
March 2005 |
In September, Foma, my Belorus Zemlyok, shared a recipe with us for Belarus Apple Pie (Yablochni Pirog), which was the favorite recipe for 2004. As that recipe was so well received, he shares another one with us. A very timely one for Blini. Since he now cooks for only a few eager eaters, he notes that the recipe makes too many blini and does not divide very well, so he either refrigerates the leftover batter to make some later or prepares the whole thing and freezes the blini or, better still, he makes a Fruit Coffeecake with the leftover blini dough. We may well ask: How many more apples do you have in you klodovka, Foma? BLINI 4 Tbls. Butter 1 tsp. salt 2 1/2 cups milk 3 eggs 3 cups flour 1 pkg. dry yeast 3 Tbls. Sugar 1/4 cup warm water Dissolve yeast in warm water. Set aside. Add the 4 Tbls. butter to the milk. Scald milk over low flame and set aside to cool. Sift flour, sugar and salt together. In a large bowl, beat eggs. Stir in cooled milk. Gradually stir in dry ingredients. It may be slightly lumpy. Add yeast mixture. Cover with towel and let rise for one hour in warm place. Then beat hard. Cover again and let rise for at least ½ hour, until it reaches previous height. Have hot, lightly buttered griddle ready. Using dipper, drop batter onto griddle, making blin about 5 inches in diameter. The blin should brown in about 1 minute. Turn. Brown other side. Stack on warm platter and place in warm oven until ready to serve. Ideally, guests should be at the table and blini served as they come off the griddle. Let each guest help themselves to an array of toppings you have provided. Melted butter, sour cream, thinly sliced smoked salmon, hardboiled egg, minced onion, caviar. In America, pancake syrup is also usually provided. BELORUS FRUIT COFFEECAKE 1 cup flour 1/2 cup sugar 4-5 large cooking apples juice half lemon 1/2 recipe blini batter 1/4 tsp. cinnamon 1/2 tsp. powdered ginger 4 Tbls. sugar 1 Tbl. Butter Stir flour and 1/2 cup sugar into batter. Cover with towel and let rise in warm place for 1 hour. Heat oven to 400°. Pour batter into a greased paper lined round 9-inch coffeecake pan. Slice apples into a bowl containing the lemon juice. This keeps the apples from turning dark. Mix the cinnamon, ginger and 4 Tbls. sugar. Stir lightly into the apples. Spread apples over top of batter, pressing lightly into the batter. Some people artistically arrange the apples. Dot surface with the butter and bake 30-35 minutes in the preheated 400° oven or until toothpick inserted in center comes out clean. NOTE: Other fruits can be used: canned, frozen or fresh. Try blueberries, strawberries, cherries, peaches, etc. If other fruit is used, omit the cinnamon and ginger and adjust the sugar (the 4 Tbls.) according to sweetness of fruit. |
January 2005 |
We remember the cakes made by our grandmothers. They were solid and baba served them sliced thinly. One such cake was a poppyseed cake, which baba made in her battered angel food cake pan. My niece sent me a cake which tasted like baba's but was made the easy way, taking advantage of a modern mix. It was good! Here is Sasha's recipe. POPPYSEED CAKE 2 pkgs. pound cake mix Grated rind of one lemon Grated rind of one orange 1/4 cup poppyseed Confectioners sugar Prepare pound cake mix as directed on packages. Fold in lemon and orange rinds. Taste poppyseed to be sure it is not bitter. Add to mix. Stir well. Pour into greased and floured 2 quart pan. Use your angel food or bundt pan. Bake in slow oven (325°) for 1 1/4 hours or until firm to touch. Carefully unmold and cool on rack. Sprinkle with sifted confectioners sugar. Cut into thin slices to serve. |
I have been asked to reprint this recipe for Strawberry Cream Cheese Torte. It is easy, tastes delicious, and always makes a good presentation. To make it even more luscious serve with a dollop of whipped cream. STRAWBERRY CREAM CHEESE TORTE CRUST: 2 Tbls. butter 1 cup flour 3 Tbls sugar pinch salt 1 egg 1 1/2 tsp. baking powder Cream butter and sugar. Add egg and mix well. Add flour which has been sifted with baking powder and salt and knead into a ball. Roll out on floured board so that it will fit a 9x9 inch pan. Place in greased pan. FILLING: 8 oz. cream cheese 4 heaping Tbls. sugar 2 eggs juice of 1/2 lemon 1 tsp. vanilla pinch salt 1 heaping Tbls flour 1 3/4 cups milk Mix softened cream cheese and sugar. Add eggs, lemon juice, vanilla, salt and flour. Cream in milk. Pour slowly into pan lined with crust. Bake about 1 hour and 20 minutes in slow 300° oven. TOPPING: 2 - 10 oz. pkgs. frozen strawberries 1 1/2 heaping Tbls. Cornstarch Defrost strawberries. Strain juice into saucepan. Mix in cornstarch until dissolved. Cook over medium heat, stirring constantly until thick. Mix in strawberries, pour on top of baked torte. Chill before serving. |
June 2005 |
How wonderful to receive a birthday card and more so when it has two recipes for the Kitchen Corner! Thank you, Pani Martha Zelinak, one of the best cooks I know and certainly one who shares not only her recipes but many good dishes from her kitchen. The Copper Pennies recipe is good for a potluck or a picnic, as it can be made ahead of time and its piquant taste adds much to a menu. The Honey Mustard Chicken is easy and quick, just what many of you are looking for. COPPER PENNIES 5 cups sliced cooked carrots 1 medium onion, sliced 1 small green pepper, diced 1 can tomato soup 1 teaspoon prepared mustard 1/2 cup salad oil 1 cup sugar 1/2 cup vinegar 1 teaspoon salt 1/2 teaspoon pepper Cook carrots. Drain and cool. Add onions and peppers and set aside. Mix remaining ingredients. Boil and cool. Pour over carrot mixture. Marinade in fridge overnight. Serve cold. HONEY MUSTARD CHICKEN chicken breasts 1/4 cup honey 1/4 cup golden mustard salt and pepper 4 tablespoons melted butter Lay chicken breasts in a greased baking pan. Mix rest of ingredients. Pour over chicken. Place in 350° oven. Bake for about one hour, turning every 15 minutes. |
July 2005 |
On one of my trips to the old USSR, I found that a young woman from California was to be found in the lounge waiting for the doors to open for the breakfast buffet. Like myself, she was craving fresh vegetables. The only time any were available was at the breakfast buffet. We found ourselves trying to get to the fresh cabbage dish before the Japanese businessmen did. Last week I got a letter from her with a recipe for a cabbage dish which she said reminded her of the cabbage in Moscow. She wrote that if you leave the green pepper and carrot out, scrunch the cabbage a little before adding the other ingredients and close your eyes you can almost imagine yourself back in Moscow. I'll name it after her Musa's Slaw. MUSA'S SLAW 1 large head cabbage (finely shredded) 1 medium bell pepper (finely chopped) 1 medium sweet onion (finely chopped) 2 small carrots (grated) 1/2 to 1 cup sugar 1 teas. salt 1 teas. pepper 1 teas. celery seed 2/3 cup vegetable oil 1 cup cider vinegar Measure into a saucepan the sugar, salt, pepper, celery seed, oil and vinegar. Bring to a boil over medium heat, stirring to dissolve the sugar. Immediately pour over the vegetable mixture of cabbage, bell pepper and carrot. Toss well. Cover. Chill. |
August 2005 |
Computers have made research into genealogy so much easier. Some of our family have been researching our family history and, even though not complete, it has answered many puzzling questions. My father always talked about St. Lucy about this time of year. We often wondered why was she one of his favorite saints? While visiting Sweden, we found a whole province the same as our last name. Now, thanks to the computer, we find that indeed our ancestors came as warriors to the section of Bylorus from which our father came to America. Perhaps, this is why my mother always made this gingerbread in an angel food cake pan to resemble the crown used in a traditional rite in Sweden on St. Lucy's Day. My sister found the recipe on a spattered recipe card and made it recently. She said all the taste-testers on Hazle Street liked it, especially the men. She made it in a bundt pan. Try this as a change from fruit cake. It keeps well. ST. LUCY'S GINGERBREAD CAKE 2 1/2 cups all-purpose flour 1 teas. baking powder 1 teas. salt 1 Tbls. ground ginger 1 teas. ground cinnamon 1/2 teas. ground cloves 12 Tbls. unsalted butter, room temperature 2/3 cup sugar 2 large eggs, beaten 1 cup molasses 2 teas. baking soda 1 cup boiling water GLAZE 2 cups confectioner sugar 2 Tbls. lemon juice or vanilla 1/3 cup chopped crystallized ginger Preheat oven to 350°. On middle rack in oven, place a cookie sheet to heat. Grease bundt or angel food pan. In a medium bowl, mix flour, baking powder, salt, ground ginger, cinnamon and cloves. Set aside. In a large bowl, cream the butter and sugar until light. Gradually beat in the eggs and molasses. Add the flour mixture until just combined. Dissolve the baking soda in the boiling water and add to batter, stirring well. Pour into prepared pan and place on heated cookie sheet in the heated oven. Bake until top is firm when gently pressed. Check after 20 minutes, bake longer if necessary. Cool on rack. Remove from pan when cool. To make glaze: Chop the crystallized ginger very fine. Add 2 Tbls. of it to the confectioner's sugar and lemon juice. Mix until smooth. Add more sugar if too thin or milk, a teaspoon at a time, if too thick. Decorate the top of cake with glaze and sprinkle with remaining crystallized ginger. Keep's well at room temperature for at least three days. |
December 2005 |
November 2005 |
People who live near New York Cityusually have a deli nearby which serves their favorite reuben sandwich.After she moved to the wilds of Pennsylvania, Mary, who has a houseful of boys and their friends hanging out at her house, devised this easy Reuben Bake. REUBEN BAKE 6 slices rye bread 1/4 cup thousand island dressing 1/2 lb. corned beef 8 oz. sauerkraut, drained 2 eggs 1/2 cup milk 1 1/2 cups Swiss cheese, shredded Grease a 9x9 pan with oleo. Cut the crust off the bread. Place the bread slices in the pan, covering the bottom completely. Spread the thousand island dressing evenly over the bread. Add the corned beef. Spoon the drained sauerkraut on top of the corned beef. Beat the eggs and milk together. Pour the mixture over thesauerkraut. Sprinkle with the cheese and bake in 350° oven until the cheese bubbles and starts to turn slightlybrown. Remove from oven. Let set for five minutes. Cut into squares. Good with a slice of pickle. Note: Taste the sauerkraut and if it'stoo sour, wash it, drain well. You can used corned beef from a can or slices from the deli section of your grocery store. Mary said you can use more or less of the corned beef, dressing, sauerkraut or cheese. The "stuff." |
My friend and I were enjoying ikra spread on rye bread when she said that it reminded her of the ratatouille that she was making for a tailgate party at a Penn State game. Ikra is a Russian dish made with eggplant and is sometimes referred to as vegetable caviar. The recipe my friend shared is a delicious, healthy, easily made stew. Let's call it Ikra-Plus Stew. CHICKEN RATATOUILLE OR IKRA-PLUS STEW 1/4 cup oil 1 large onion 1 small eggplant 1 large red bell pepper 1 cup sliced mushrooms 2 cloves garlic 1/2 cup parmesan cheese (optional) 2 small zucchini 2 cups cooked chicken 1 (28 oz.) can diced tomatoes 1 bay leaf 3 Tbls. finely chopped parsley 1/2 teas. each Italian seasoning, paprika, salt, pepper Thinly slice the onion - about 1 cup. Cut eggplant into 1/2 inch cubes - about 2 cups. Chop the red pepper - about 1 cup. Mince the garlic - about 1 Tbls. Slice the zucchini in 1/4 inch slices - about 1 cup. Cut the chicken up into bite-sizes - about 2 cups. Heat half of the oil in a heavy pan. Add onion and cook over medium heat until it begins to soften. Add rest of oil along with the eggplant, bell pepper, mushrooms, garlic, Italian seasoning, paprika, salt and pepper. Stir often over medium heat until mixture begins to soften. Add zucchini and cook for two minutes. Then add the chicken and cook 2 minutes more. Add the tomatoes and bay leaf. Bring to a boil stirring frequently. Turn heat to low, cover and simmer for 15 min. Stir frequently as mixture is thick and tends to stick. Remove from heat. Stir in parsley. Remove bay leaf and discard. Sprinkle with cheese, if desired, when serving. NOTE: This reheats well and is a superb do-ahead dish. My sister, Elizabeth, tried this recipe and said that it makes a welcome change from chili. She said that the amounts given for the ingredients are approximate. A bit more or less doesn't make much difference. |
October 2005 |
September 2005 |
How lucky we are to live in an age when we can get almost any vegetable fresh all year 'round. Try this recipe, which was submitted for Barbara Powell, who wrote that her sister-in-law made it for Memorial Day get-together and people just loved it. GREEN BEAN SALAD 2 lbs. of fresh green beans - cook 7 minutes, drain and cool 1/2 cup Good Seasons Dressing made per instructions on box or use your favorite salad dressing 1/2 cup chopped red onion 1/4 cup fresh dill or 1/8 cup dried Mix well and add 1/2 cup feta cheese (may increase) The following recipe is given to fill the request of my niece, Stephanie, who asked for an easy, quick dessert using apples. APPLE CRISP 4 medium tart apples 3/4 cup firmly packed brown sugar 1/2 cup flour 1/2 cup oats 3/4 teas. cinnamon 1/3 cup softened butter Preheat oven to 375°. Butter a square 8x8 baking pan. Peel and slice the apples. (Granny Smith or Jonathon are best.) Place the slices in the buttered pan. Mix remaining ingredients and sprinkle over the apples. Bake about 30 minutes or until apples are tender and topping is golden brown. Delicious with vanilla ice cream or softly whipped cream. |
For the past few years, we have received many comments about the Kitchen Corner from male readers. I have challenged them to submit recipes. I have received this gourmet recipe for Russian Imperial Mushroom Bisque from one who wishes to be identified only as a Russian priest. Father, your recipe is delicious how about sharing more with us? RUSSIAN IMPERIAL MUSHROOM BISQUE 1 lb. fresh mushrooms, about 450 g. 1/4 lb. butter, 115 g. 1 tbsp. lemon juice 3 tbsp. onion, minced 2 tbsp. scallions, minced 1 1/2 tbsp. flour 6 cups chicken stock, 1 1/2 L. 1 bay leaf salt and pepper to taste 1 cup heavy cream 1/4 cup sherry fresh mushroom slices Wash mushrooms and cut off the stems. Slice 5 cups and reserve. Chop stems and discard tough ends. Slice the remaining caps. Melt 2 tablespoons of butter in a large saucepan. Add the caps and lemon juice and saute 4 minutes; set aside. Melt the remaining 2 Tablespoons of butter, add the onions and scallions and saute until tender. Add the chopped stems and saute 2 minutes. Sprinkle in flour and cook, stirring, for 2 minutes. Add the chicken stock slowly, stirring with a wire whisk. Add bay leaf, salt and pepper. Cook over low heat, stirring occasionally, for 15 minutes. Take out the bay leaf and using a blender puree the mixture. Return the puree to saucepan and add the sauteed mushrooms, drippings, and the heavy cream. Be careful NOT to cook it. Add sherry and gently heat mixture. Garnish with reserved fresh mushrooms if desired and serve. Yields: 6 servings. |
February 2005 |
