Clicking here goes to information on the icon.Welcome to the St. Luke Web Page.
Search the site.Listen to Father Borichevsky's restored radio programsSee What St. Luke Orthodox Church has planned.Visit and sign our guest book.Contact the St. Luke Orthodox Church Web Development Team.
Find something on the site in a hurry.
St. Lukes Orthodox Church Home PageDonate Now!Shop for Orthodox goods from your Computerchurchdirectory Pages that deal with St. Luke the Evangelist Orthodox Church. What's the news at St. Lukes.View all the previous and current Evangelist newsletters.View the Sunday bulletin.Information about St. Luke Orthodox Church including the Mission and Vision statements. Pages for 'keeping in touch' with God. Information on prayers and prayingView the prayer of the week and all other previos prayers of the week.Need to pray for something? What is the Orthodox Church and how/why do Orthodox Christians worship? What is the Orthodox Church of America?Who were the Saints, and why do we honor them?Find and explore many different liturgical texts we have available, including the Divine LiturgyWhat is Pascha?  See what it's like at St. Luke's.How is Orthodoxy playing a role in the present times?Learn what are icons and how are they used in the Orthodox Church today.BellsSee what we have to offer!Current Issues Pages for Organizations of St. Lukes. Christian Education, Youth Group, Music, Church Resource Center, Adult Education, and Junior Olympics.Maintenance, New Building, Strategic Planning, Cell Phone Tower, Inventory, Cemetery/Memorial Book, and Historian.Outreach, Charities, Internet, Evangelist Newsletter, Media, Prison, Sanctity of Life, and Mission.Liturgical, Altar Servers, Bell Ringers, Cemetery, Readers, Greeters, Choir, and Vestments.Fellowship, Supply Coordinator, Prayer, Women's Ministry, New Americans, Sunshinem, Flowers, and Vestments. Some stuff Study the bibleSearch the bibleOrthodoxy on the lighter side...Words of Wisdom...If you've got the taste for great Orthodox foods, this is the place to be.Children friendly section of the pageMessages


ETHNIC MEAT

Contents

  • Braciole
  • Greek Chicken
  • Greek Style Leg Of Lamb
  • Rouladen(German)
  • Sweet And Sour Chicken(Asian)

    BRACIOLE*

    Anthony Dauro/Andrea Dauro

    *should only be made when making a spaghetti sauce from scratch

  • ¼ tsp. salt
  • ¼ tsp. pepper
  • 10 sprigs fresh parsley, slightly chopped
  • 2-3 lb. flank steak
  • ½ med. potato cut in half
  • 1 boiled egg, cut in quarters
  • ½ c. seasoned bread crumbs
  • ½ c. Romano cheese
  • 1 med. yellow or white onion, thinly sliced
  • 1 roll of cooking string

    [Have your butcher cut the flank steak into halves that can be rolled like a jelly roll.] Beat both side of the steaks with a mallet to tenderize. Lay a potato in the middle of each steak. Lay ½ of the boiled egg next to the potato on each steak. Cover the egg/potato with onions, (½ for each steak). Mix together breadcrumbs, cheese, salt, pepper and parsley. Sprinkle this mixture evenly between the steaks., covering the entire length of the steak. Roll steak tightly like a jellyroll, tuck in ends and secure with cooking string. Brown in frying pan in a small amount of oil. Put into spaghetti sauce and cook 2-3 hours ,when starting the sauce). Steaks are done when they are easily pulled apart with a fork.

    GREEK CHICKEN

    Betty Lillios

  • 2 chickens, cut in pieces
  • 1/3 c. olive or vegetable oil
  • ½ c. lemon juice
  • 2 cloves garlic, chopped
  • salt
  • 1 T. oregano
  • pepper

    Combine all ingredients. Salt and pepper to taste. Marinate chicken over night. Bake in 375° oven for 35 minutes each side, brushing with marinade if necessary. Optional: Grill over low heat using direct method for 55 minutes. Boil marinade that is remaining and serve over chicken. Serve with rice.

    GREEK STYLE LEG Of LAMB

    Alexandria Lukashonak

  • 6-8 lb. leg of lamb
  • 1 tbs. Salt
  • 1 tbs. cracked pepper
  • 1 tbs. oregano
  • 1 clove garlic (pureed)
  • ¼ c. margarine
  • 1/3 c. lemon juice
  • 12 c. chopped onion
  • ¼ c. minced parsley
  • 2 - 6-oz. cans sliced mushrooms

    Preheat oven to 325°. Rub leg of lamb with a mixture of sail,- pepper, oregano and garlic. Place on a rack in shallow roasting pan. In saucepan, melt margarine, add lemon juice, onion, parsley and mushrooms. Pour over lamb. Cover and roast for about 30 minutes per pound. Baste occasionally. Make gravy from pan drippings (skim off fat first). Good served with rice and lime/mint flavored Jell-O mold.

    ROULADEN (German)

    Sabine Casten

  • 6 slices of thin round steak or rump roast, 4" x 4"
  • 2 tsp. strong mustard
  • ½ lb. bacon
  • 1 large onion
  • salt and pepper
  • flour
  • beef stock or bouillon
  • white wine (optional)
  • cooking string

    Trim fat from bacon and reserve. Dice bacon and dice onion, add ¼ tsp. of salt, pinch of pepper and mix. Lay beef slices out flat and thinly coat with mustard. On each slice place 1 or 2 tablespoons of bacon-onion filling and wrap each slice around filling to form a roll. Tie with string. Dust lightly with flour and brown in reserved bacon fat or shortening. Add I cup of beef stock (and wine if desired) and braise over moderate heat for 1-½ hours or bake, covered, for 1 hour at 325°. Add more stock as necessary.

    SWEET AND SOUR CHICKEN (Asian)

    Summer

  • 1 fryer chicken, cut up
  • ½ of 10 oz. jar apricot preserves
  • ½ of 8 oz. dark Russian dressing
  • 1 pkg. Lipton Onion Soup Mix

    Mix all ingredients together and add a little water. Cover chicken with mixture. Cover with foil and bake in a 350° oven for approximately 45 minutes to an hour.