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 SALADS

Contents

  • Chinese Chicken Salad
  • Salad Moscow
  • Taco Salad
  • Taco Tossed Salad
  • Russian Salad

    CHINESE CHICKEN SALAD

    Lana Kokayeff

  • 2 c. cooked chicken, sliced small
  • 1 sm. To med. head of cabbage, sliced thin
  • 2 bundles scallions, chopped
  • 2 - 3 tsp. freshly ground ginger
  • ½ c. vegetable oil
  • ½ stick of margarine or butter
  • 1/3 c. sugar
  • 1/3 c. Marikan rice vinegar
  • 1 T. soy sauce
  • 2 T sesame oil
  • 1 pack Chinese "soup" like Ramen

    Mix ginger, vegetable oil, sugar, rice vinegar, soy sauce and sesame oil in a glass jar. Shake to dissolve sugar. Refrigerate. Chop up chicken, cabbage and scallions and place in a large bowl. Refrigerate. In a small frying pan, on medium heat, cook the noodles in the margarine, stirring constantly, until noodles are lightly toasted. Quickly dump onto paper towel to remove extra margarine. Minutes before serving, mix all ingredients.

    SALAD MOSCOW

    Eugenia Wassilkowsky

  • 1 large apple
  • 2 oz. chopped walnuts
  • 1 med. carrot, peeled and grated
  • 2 oz. raisins, steamed or simmered in a little water or brandy for 3 minutes
  • 2 T. mayonnaise
  • 2 T. sour cream
  • ¾ to 1 tsp. good brandy
  • lettuce leaves
  • orange or apple slices

    Peel and core apple. Thinly slice and cut each slice into 3 or 4 pieces to make small triangular pieces of apple. Mix apple with walnuts, carrot and raisins. Add mayonnaise and sour cream and mix well. Stir in brandy. Chill for one hour. Arrange several lettuce leaves on a large plate and spoon salad on top of lettuce. Garnish with orange or apple slices. Serves 4 to 6.

    TACO SALAD

    Summer

  • 1 lb. hamburger
  • ½ c. grated cheddar cheese
  • ½ head shredded lettuce
  • 1 tomato, diced
  • 1 medium onion, chopped
  • 1 - 8-oz. bag Doritos, smashed
  • Kraft Thousand Island dressing
  • Kraft garlic dressing

    Brown meat. Drain and cool. Add onion, tomatoes, cheese and lettuce. Sprinkle Doritos on before serving.

    Dressing:

  • ¾ c. Thousand Island dressing
  • 2 T. garlic dressing

    Mix and spread over salad. Toss well.

    TACO TOSSED SALAD

    Maria Vrame

  • 2 c. Brooks Hot Chili Beans, partially drained
  • 1 lg. bunch chopped scallions
  • 2 lg. tomatoes, diced
  • 10 oz. pkg. grated sharp cheddar cheese
  • 1 head lettuce
  • Creamy cucumber or ranch dressing
  • 1 - 7 oz. pkg. Nacho Cheese Doritos

    The night before, layer first 5 ingredients in large bowl. Before serving, put on your dressing. Poke hole in Doritos and crush them. Put on top of salad and then toss lightly so all ingredients are mixed.

    RUSSIAN SALAD - a/k/a "Salad Of Little Things"

    Lana Kokayeff

  • Eight New potatoes, scrubbed and quartered
  • One Large carrot, diced
  • 4 oz. Green beans, cut into ¾ inch lengths
  • 3/4 cup Peas
  • 1/2 Spanish onion, chopped
  • Four Cornichons or small gherkins, sliced
  • One Small red (bell) pepper, seeded and diced
  • 1/2 cup pitted black olives
  • 1 tbsp. Drained pickled capers
  • 1 tbsp. Freshly squeezed lemon juice
  • 2 tbsp. chopped fresh fennel or parsley
  • Salt and ground black pepper for the allioli
  • Two Garlic cloves, finely chopped
  • 1/2 tsp. Salt
  • 2/3 cup Mayonnaise

    Make the Allioli. Crush the garlic with the salt in a mortar and whisk or stir into the mayonnaise.

    Cook the potatoes and diced carrot in a pan of boiling lightly salted water for 5-8 minutes until almost tender. Add the beans and peas to the pan and cook for 2 minutes, or until all the vegetables are tender. Drain well.

    Tip the vegetables into a large bowl. Add the onion, cornichons or gherkins, red pepper, olives and capers. Stir in the allioli and season to taste with pepper and lemon juice.

    Toss the vegetables and allioli together until well combined, check the seasoning and chill well. Serve garnished with fennel or parsley.