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 VEGETABLES

Contents

  • Stuffed Italian Artichokes
  • Vegetable Quiche (Tres French)

    STUFFED ITALIAN ARTICHOKES

    Anthony Dauro/Andrea Dauro

  • 6-8 med. artichokes
  • ¼ c. fresh parsley, chopped parsley sprigs (enough for all artichokes)
  • 1-½ c. Romano cheese
  • 4 cloves garlic, diced into slivers
  • 1-½ c. Italian seasoned bread crumbs
  • 1 egg, beaten
  • Olive oil

    Cut off stems of artichokes. Cut off ½ of the peak of the artichoke. Turn the artichoke over and pound on table to loosen leaves. Turn upright again and separate and open the leaves as much as possible. Take slivers of garlic, parsley sprigs and Romano cheese and randomly place deep into the leaves of the artichokes. Mix together bread crumbs, chopped parsley, egg and salt and pepper. Pour the bread crumb mixture evenly over all artichokes and keep opening the leaves to help get the mixture deep into leaves. Place the artichokes onto a large soup pan, put in enough water to come 1" below the top of the artichokes. Pour 1-½ tbs. olive oil evenly over each artichoke. Bring to a boil, cover, and then simmer approximately 45 minutes. Artichokes should be done when the leaves are easily pulled off.

    VEGETABLE QUICHE (Très French)

    Alexandria Lukashonak

  • ½ pkg. pie crust mix
  • 1 med. size onion, thinly sliced
  • 1 green pepper, chopped
  • garlic powder
  • 3 T. margarine
  • 5 eggs
  • 8 oz. cheddar cheese, diced
  • 1 tsp. salt
  • ½ tsp. pepper
  • ½ tsp. marjoram
  • 4 c. cooked mixed vegetables

    Prepare pie crust mix following package directions. Bake in 450° oven for 8 minutes and then cool slightly. Lower temperature in oven to 325°. Sauté onion, pepper and garlic in margarine in skillet until soft. Remove from heat and cool slightly. Beat eggs in large bowl until frothy. Stir in sautéed mixture, cheese, salt, pepper, marjoram and vegetables. Pour mixture into crust. Bake in moderate oven for 40 minutes until center is firm. Let stand 10 minutes before serving.