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APPETIZERS

Contents

  • Appetizer Wedges
  • Avacado Corn Salsa
  • Chili Cheese Dip
  • Corned Beef Ball
  • Corned Beef Cheese Ball
  • Crabmeat Ball
  • Dilly Dip
  • Fresh Fruit Dip
  • Hot Chili Dip
  • Mexican Dip
  • Mushroom Phyllo Tarts
  • Nachos
  • Savory Cheese Biscuits
  • Shrimp And Crabmeat Dip
  • Shrimp Dip
  • Shrimp Spread
  • Taco Dip
  • White Castles Appetizers
  • Zesty Beef Dip
  • Zucchini Appetizer

    APPETIZER WEDGES

    Mary Ellen Seper

  • 1 package of pork sausage, cooked and chopped
  • 1 c. shredded mozzarella cheese
  • 1 T. grated Parmesan cheese
  • 1 small zucchini, shredded
  • 1 medium tomato, chopped
  • 3 T. mayonnaise
  • 1 tsp. dried parsley flakes
  • 3 English muffins, split and toasted

    In a medium bowl, combine sausage, mozzarella cheese, Parmesan cheese, zucchini, tomato, mayonnaise and parsley. Spread on muffin halves. Microwave uncovered about 3 to 4 minutes. Cut each half into fours.

    AVOCADO CORN SALSA

    Caye Caswick

  • 12/3 c frozen corn, thawed
  • 2 cans (2-1/4 ounce cans) sliced ripe black olives drained
  • 1 medium sweet red pepper chopped
  • 1 small sweet onion chopped
  • 5 garlic cloves minced
  • 1/3 c olive oil
  • ¼ c lemon juice
  • 3 T cider vinegar
  • 1 tsp. dried oregano
  • ½ tsp. salt
  • ½ tsp. pepper
  • 4 medium ripe avocados
  • Tortilla Chips (scoops are good)

    In a large bowl combine corn, olives, red peppers and onions.

    In a small bowl combine garlic, oil, lemon juice, vinegar, oregano, salt and pepper. Mix well.

    Pour mixture over corn mixture in larger bowl and toss to coat. Cover and refrigerate over night.

    Just before serving chop avocados and gently stir into the salsa – yield about 7 cups.

    CHILI CHEESE DIP

    Mary Ellen Seper

  • 1 - 8 oz. package cream cheese
  • 1 can Hormel chili (no beans)
  • Doritos
  • 1 - 8 oz. package shredded cheddar cheese

    Spread softened cream cheese in a microwave safe pan. Top with chili and cheese. Microwave until cheese is melted. Serve with Doritos.

    CORNED BEEF BALL

    Mary Ellen Seper

  • 1 package Buddig corned beef
  • 1 - 8 oz. package cream cheese
  • 1 tsp. chives (optional)
  • Nuts (optional)

    Soften cream cheese. Chop beef in blender. Add chives if desired. Combine all of the above and form into a ball. Roll in chopped nuts if desired.

    CORNED BEEF CHEESE BALL

    Betty Lillios

  • 2 - 8 oz. packages Philadelphia cream cheese
  • 2 packages Buddig corned beef, chopped
  • 2 green onions, entirely chopped
  • Dash of Worcestershire sauce Chopped pecans

    Mix all ingredients. Form into a ball. Roll in chopped pecans. Delicious spread on small rye bread.

    CRABMEAT BALL

    Mary Ellen Seper

  • 1 - 8 oz. package cream cheese
  • 1 large can crabmeat
  • 2 tsp. Worcestershire sauce
  • Cocktail sauce
  • Crackers

    Mix all of the above and form into a ball. Chill. Just before serving, pour cocktail sauce over the top. Serve with crackers.

    DILLY DIP

    Barbara Zerlentes

  • ¾ cup mayonnaise
  • ¾ cup sour cream
  • 1 tbsp minced dried onion
  • 1 tsp. dill weed
  • 1 tsp. seasoned salt

    Make one day ahead and chill. Serve with cut-up vegetables.

    FRESH FRUIT DIP

    Alexandria Lukashonak

  • 2 cups plain yogurt
  • 1 jar marshmallow fluff
  • 4-5 tbsp Cool Whip

    Blend and refrigerate. Serve with fresh fruit: pineapple chunks, strawberries, melons, etc.

    HOT CHILI DIP

    Summer

  • 1 lb. ground beef
  • 1 green pepper, chopped
  • 1 envelope chili seasoning mix
  • 1 pkg. Frito king size chips
  • 1 - 6-oz. Tomato paste
  • 1 - 3-oz. Cream cheese
  • 1 c. water

    Cook beef and green pepper together in skillet, stirring until beef crumbles and browns. Drain off excess fat. Stir in remaining ingredients and cook over medium heat until boiling, stirring occasionally. Serve hot with Fritos.

    MEXICAN DIP

    Anna Kokayeff

  • 1-15 oz. can of o refried beans
  • Sour cream (1/3 less fat okay)
  • 3 avocados, soft to touch but firm
  • 1 - 2 lemons (depends on size)
  • Small can sliced black olives
  • Salsa
  • 12 oz. Cheddar cheese
  • Tortilla chips

    In a glass 8 x 8 inch container, layer in any order, but beans go on the bottom and cheese, topped with olives on the top. For avocado layer, mash with fork, add salt, pepper and lemon juice to taste. Prepare several hours ahead and let "rest" before cooking. Cook in microwave, on high, for 15 minutes or until cheese is bubbly and all layers are hot. Serve with chips.

    MUSHROOM PHYLLO TARTS

    Michaelyn Sloan

  • 3 oz. package cream cheese, softened
  • ¼ cup dry bread crumbs
  • 1 T. dill weed
  • ½ tsp. salt
  • ¾ cup dairy sour cream
  • 1 - 2 T. lemon juice
  • 1 garlic clove, minced
  • ½ cup butter or margarine
  • 8 (17x12 inch) frozen phyllo (phyllo) pastry sheets, thawed
  • 4.5 oz. jar whole mushrooms, drained
  • 4.5 oz. jar sliced mushrooms, drained

    Heat oven to 350 degrees F. In small bowl, combine cream cheese, bread crumbs, dill weed, salt, sour cream and lemon juice: blend well. Stir in sliced mushrooms. Set aside. In small skillet over medium heat, cook garlic in butter until tender. Lightly coat 16 muffin cups with garlic butter; set aside. Brush large cookie sheet with garlic butter. On work surface, unroll phyllo sheets; cover with plastic wrap or towel. Brush phyllo sheet lightly with garlic butter; place buttered side up on buttered cookie sheet. Brush second phyllo sheet lightly with garlic butter; place buttered side up on top of first sheet. Repeat with remaining phyllo sheets. With sharp knife, cut through all layers of phyllo sheets make sixteen 3 x 4 x ¼ - inch rectangles. Place one rectangle in each buttered muffin cup. Spoon heaping tablespoonful cream cheese mixture into each cup. Top each with whole mushrooms, pushing stems into cream cheese mixture. Drizzle with remaining garlic butter. Bake t 350 degrees F for 18 to 20 minutes or until light golden brown. 16 appetizers. To make ahead, prepare, cover and refrigerate up to 4 hours before baking.

    NACHOS

    Karen Verderber

  • Tortilla chips
  • Hot cheese (1 lb. Velveeta)
  • Guacamole (2-frozen containers)
  • 1-½ lbs. Ground beef
  • ¼ c. chopped onion (or 1 tsp. instant minced onion)
  • 8-oz. Can La Preferida refried beans
  • 7-oz. Bottle taco sauce
  • 16-oz. Sour half and half
  • 2 tomatoes, chopped

    Hot cheese dip: Heat 1 lb. cubed Velveeta cheese with ½ cup jalapeño sauce and ¼ cup milk over low heat; stir until smooth. Brown beef and onion; drain grease. Add beans and taco sauce. Divide chips onto platters; top with meat and bean mixture, hot cheese dip, guacamole, chopped tomatoes and sour cream.

    SAVORY CHEESE BISCUITS

    Summer

  • 1 tube (10-oz.) refrigerated buttermilk biscuits
  • 1 pkg. (8-oz.) brown and serve sausage links
  • 2 eggs
  • ½ c. shredded cheddar cheese
  • 3 T. chopped green onions

    Roll out each biscuit into a 5-inch circle; place each in an ungreased muffin cup. Cut sausage into fourths, brown in a skillet. Drain. Divide sausages among cups. In a small bowl, combine eggs, cheese and onions; spoon 1 T. into each cup. Bake at 400°, 10-12 minutes or until browned. Yield: 10 servings.

    SHRIMP AND CRABMEAT DIP

    Mugsy Reithel/Andrea Dauro

  • 1 lg. tub Philadelphia cream cheese
  • 16 oz. can crabmeat
  • 1 sm. bag frozen popcorn shrimp
  • 1 - 8 oz. jar Hoffman House shrimp sauce (or similar)

    Thaw and devane the shrimp. Mix cream cheese and shrimp. Form shrimp mixture into a ball and place on a serving platter. Slightly flatten the top of the ball. Drain the crabmeat. Cover entire ball with crabmeat. Pour shrimp sauce over the ball. Serve with crackers. Ritz are ideal.

    SHRIMP DIP

    Alexandria Lukashonak

  • 1 - 8 oz. package of cream cheese
  • 2/3 cup of mayonnaise
  • ½ chopped green onion
  • 1 can small shrimp
  • ½ cup of chopped celery

    Cream cheese and mix rest of ingredients together.

    SHRIMP SPREAD

    Betty Lillios

  • 6 oz. bag small shrimp, defrosted and drained
  • 1 large softened cream cheese
  • 1 small softened cream cheese
  • ½ cup mayonnaise
  • ½ cup finely chopped celery
  • ½ cup finely chopped green onions
  • 1-½ tsp. Worcestershire sauce
  • 1-½ tsp. lemon juice
  • Lawry's seasoned salt

    Mix all ingredients. Spread on crackers.

    TACO DIP

    Nadia Doss

  • 16 oz. sour cream
  • 4 c. cheddar cheese, shredded
  • ½ c. ketchup
  • 1 small jar taco sauce
  • 1 medium onion, chopped
  • ½ head large head of lettuce
  • 2 medium tomatoes, chopped

    Layer the above ingredients in the following order: (1) sour cream and 2 c. shredded cheese; (2) ketchup and taco sauce; (3) onion; (4) shredded lettuce; (5) chopped tomatoes; (6) 2 c. shredded cheese. Serve this with taco chips.

    WHITE CASTLES APPETIZERS

    Cindy Poulakis

  • 12-oz. can corned beef (not hash)
  • 1 pkg. onion soup
  • 16-oz. sour cream
  • 3 pkgs. Pepperidge Farm Party Rolls
  • 16 slices American cheese
  • hamburger dill slices

    Mix corned beef with sour cream and onion soup mix. Let sit for about ½ hour. Remove rolls from their foil tray and leave in one whole piece. Slice horizontally. Remove top layer and set aside. Return bottom layer to its foil pan. Spread corned beef mixture over bottom layer of rolls. Cover with cheese slices and where every individual roll is, add a pickle slice. Replace top layer of rolls. Bake in 350° oven for ½ hour. To serve, break into individual rolls.

    ZESTY BEEF DIP

    Anita Tellock

  • 1 lb. ground beef
  • ½ c. chopped onion
  • 1 clove minced garlic
  • 1 - 8-oz can tomato sauce
  • ¼ c. catsup
  • 1 tsp. sugar
  • ¼ tsp. oregano
  • 1 - 8-oz. cream cheese, softened
  • 1/3 c. Parmesan cheese

    Cook hamburger, onion and garlic until lightly browned. Drain. Stir in tomato sauce, catsup, sugar and oregano. Cover and simmer 10 to 15 minutes. Stir in cheeses, stirring until melted and well mixed. Serve warm with crackers or tortilla chips.

    ZUCCHINI APPETIZER

    Pat Harrison

  • 3 cups zucchini thinly sliced
  • 1 cup Bisquick
  • ½ cup chopped onions pepper
  • ½ cup Parmesan cheese (grated)
  • 2 tbsp. parsley
  • 4 eggs slightly beaten
  • ½ tsp. Salt
  • ½ tsp. marjoram or oregano
  • 1 clove chopped garlic
  • ½ cup vegetable oil

    Mix all above ingredients together, spread in 13 x 9 x 2 in pan. Bake at 350 degrees for 25 minutes. You can add different meats (cooked sausage, ham, etc.) to the mixture.