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MAIN DISHES AND CASSEROLES

Contents

  • Beef Pepper Rice Skillet
  • Broccoli Casserole
  • Broccoli Spaghetti (Easy!)
  • Chili Blanco
  • Eggplant Parmesan In Northern Italian Spaghetti Sauce
  • Father's Favorite Chili
  • Forgotten Chicken
  • Hearth Polish Stew
  • Linguine And Vegetable Supreme
  • Mazetti
  • Mexican Chicken And Barley Chili
  • Mock Sukiyaki
  • Penne With Vegetables
  • Pizza Casserole
  • Pork Tenderloin Casserole
  • Potato Casserole
  • Purdue Veggie-Rice Casserole
  • Quick Pigs In A Blanket
  • Spinach Lasagna
  • Spinach Lasagna
  • Spinach Tomato And Beans
  • Tuna Bake

    BEEF PEPPER RICE SKILLET

    Maria A. Vrame

  • 1-½ lbs. round steak, cut into strips
  • 2 T. cooking oil
  • 1 c. sliced onion
  • 2 green peppers, sliced coarsely
  • 1 jar sliced pimento
  • 1 c. rice
  • 1 can beef broth (or bullion)
  • 3 T. soy sauce
  • water

    Brown beef in oil. Stir in onions, rice, beef broth, and one soup can of water. Bring to a boil. Reduce heat and cook about 25 minutes over low heat until liquid is absorbed. About half way through the cooking, the green pepper can be added. When done, add the pimento. Heat thoroughly.

    BROCCOLI CASSEROLE

    Rosemary Glickley

  • 1 sm. jar Cheez Whiz
  • 1 can mushrooms
  • 1 onion 1 pkg. broccoli
  • 1 stick margarine
  • 2 c, rice, cook ahead

    Sauté onion and mushrooms in margarine. Put in a casserole pan along with broccoli. Cook in microwave for 4 minutes. Add rice and mix. Add melted Cheez Whiz over the top. Bake in 350° oven for 20 minutes.

    BROCCOLI SPAGHETTI (EASY!)

    Anthony Dauro/Andrea Dauro

  • 1 c. Spaghetti sauce (great for Romano or Parmesan cheese leftover sauce)
  • 1-2 stalks Fresh broccoli, (1 per person)
  • ½ box pasta (any kind)
  • 1 c, broccoli water (see below)

    Boil broccoli until semi- tender. [DO NOT DISCARD THE WATER, YOU WILL NEED THIS FOR RECIPE.] In A different pot begin boiling pasta until al dente (just done). Scoop out 1 cup broccoli water. Now drain the remaining water from the broccoli. Place this cup of broccoli water back into pan with broccoli and add sauce. Bring to a boil. Drain pasta and put in a serving bowl. Cover pasta with broccoli mixture and top with cheese. Serve 1-2 persons. For 4 persons, use 3 cups sauce, 3 cups broccoli water and ¾ box pasta, 4 stalks of broccoli. For 6-7 persons use 4-5 cups sauce, 4-5 cups broccoli water, 1 full box pasta and 6-7 stalks broccoli.

    CHILI BLANCO

    Anita Tellock

  • 1 lb. dry white beans, soaked overnight and rinsed
  • 6 c. chicken broth
  • 1 tsp. chicken stock base
  • 2 onions, chopped
  • 1 T. oil
  • 5 - 8 cloves garlic, minced
  • 7 oz. diced green chilies
  • 2 - 3 tsp. ground cumin
  • 2 tsp. dried oregano leaves
  • 1 tsp. cayenne pepper
  • 4 c. cooked and diced chicken
  • 1 c. sour cream
  • 3 c. shredded Monterey Jack cheese
  • sour cream for garnish
  • chopped green onions for garnish
  • chopped cilantro for garnish
  • chopped tomatoes for garnish

    Combine beans, broth and chicken stock base in large pot. Simmer covered for 2 hours. Sauté onions in oil until golden. Add onions, garlic, green chilies, cumin, oregano, cayenne pepper and chicken to bean mixture. Simmer another 30 minutes. Add sour cream and cheese. Heat until cheese melts. Serve with sour cream, green onions, cilantro and chopped tomatoes. Makes 4 to 6 servings.

    EGGPLANT PARMESAN IN NORTHERN ITALIAN SPAGHETTI SAUCE

    Michele Matheus/Andrea Dauro

  • 6 - 28oz cans plumb tomatoes (whole tomato and imported if possible)
  • 2 - 6 oz. cans tomato paste (imported if possible)
  • ¼ med. onion sliced in large chunks
  • mild olive oil (not virgin)
  • 3 whole cloves of garlic
  • 1/3 c. Romano cheese (imported if possible)
  • ¼ - ½ tsp. salt
  • ¼ - ½ tsp. pepper
  • ¼ c. fresh sweet basil
  • 3 pcs. mild Italian sausage
  • 1 pkg. pork neck bones or rib parts (for flavor)

    Make sauce first, then prepare eggplant. Start with a frying pan and about 2 cups of olive oil, sauté 2 garlic cloves, onions, pork bones, and sausage until the meats are browned. [DO NOT DISCARD USED OIL]. If cans of whole tomato were purchased, the puree them in a blender. Place tomatoes in a 6-8 qt. soup pot, add paste, 5 sections of remaining garlic clove (sliced, Romano cheese, basil, salt and pepper. Stir thoroughly. Bring to a boil, return to simmer (very light bubbles should appear.) Add browned meat to sauce. Stir. Strain 1/3 to ½ of the used oil into the sauce (terrific flavoring). Discard the remaining oil, onions and garlic. Continue cooking at a simmer for about 3-½ hours, stirring occasionally. [Do not let sauce burn bottom of, pan. It will taste terrible.] When the sauce is almost done (approximately 3 hours begin preparing the eggplant.

    Eggplant Parmesan:

  • 2 large eggplants
  • ¼ c. parsley (fresh is best)
  • Small handful fresh sweet
  • chopped basil
  • 1/8 c. Romano cheese (or Parmesan)
  • 1/8 tsp. salt Romano cheese
  • 1/8 tsp. pepper
  • 1/16 tsp. garlic powder
  • 9 eggs
  • flour
  • corn oil

    Cut off ends of eggplants and peel off skin. Cut into slices about ¼ to ½" thick. Mix together all ingredients except the flour, oil, and Romano cheese. Mix well. Preheat corn oil in a frying pan, approximately ½" deep. Place some flour in a dish. Coat an eggplant slice in flour on both sides, dip into the egg mixture then into frying pan. Continue with all eggplant slices. Brown both sides of the eggplant slice. Place cooked eggplant on paper towel to blot excess oil. You may have to change the corn oil several times. Once all eggplants slices and the sauce is cooked, you are ready to combine them. In a baking pan, (any size, it may take 2 or more pans), put a sauce layer on bottom, a layer of eggplant, sauce, cheese, eggplant, sauce, cheese, continue until pan is almost full. Last layer should be cheese. Bake ½ hour at 350°. Serve.

    FATHER'S FAVORITE CHILI

    Father Andrew Harrison

  • 6 slices bacon
  • 10 oz. hot Italian sausage, cut into 1" pieces
  • 10 oz. Lean ground beef large Spanish onion, cut into chunks
  • 1 bell pepper, cut into large pieces
  • 2 cloves garlic, minced
  • ½ Jalapeño chili pepper, diced
  • 1 c. dark red wine
  • ½ c. Worcestershire sauce
  • 1 tsp. hot dry mustard
  • 1 tsp. celery seeds
  • 1-½ tsp. chili powder
  • 1-½ tsp. freshly ground black pepper
  • 6 c. Italian (pear-shaped) tomatoes
  • ½ tsp. salt
  • 1 can pinto beans
  • 1 can kidney beans
  • 1 can garbanzo beans

    1. Brown bacon in chili pot (preferably a cast iron pot) or a 4-½-quart Dutch oven. Drain. Crumble bacon and set aside. Pour bacon fat from pot, leaving only a film. Brown sausage set aside with bacon. Pour sausage fat from pot, again leaving only a film. Fry ground beef, drain and set aside with other meats. Pour excess fat from the pot. 2. Cook onion, pepper, garlic and chili pepper over low heat for 2 to 3 minutes. Stir in wine and Worcestershire sauce; simmer uncovered about 10 minutes. Mash tomatoes; add (with liquid) and meats to onion mixture. Heat to boiling; reduce heat and simmer covered ½ hour, stirring occasionally. 3. Stir beans (with liquid) into chili; heat to boiling. Reduce heat; cover and simmer 1 hour, stirring occasionally.

    FORGOTIEN CHICKEN

    Barbara Zerlentes

  • 8 boneless, skinless chicken breasts
  • 1-½ c. Riceland rice, uncooked
  • ½ c. milk
  • 8 oz. sliced mushrooms (optional)
  • 1 can cream of celery soup, undiluted
  • 1 can cream of mushroom soup, undiluted
  • 1 pkg. dry onion soup
  • 1 med. onion, chopped

    In a pot, combine rice, milk, onion, mushrooms, celery soup and mushroom soup. Heat until mixture simmers; but do not boil. Pour into buttered 13 x 9 pan. Roll the chicken parts in dry onion soup and arrange over the rice mixture. Cover and bake at 350° for 1-½ hours.

    HEARTY POLISH STEW

    Summer

  • 3 T. butter or margarine
  • 1 lg. onion, chopped (1 c.)
  • 3 sm. potatoes, cut into 1 in. pieces, not peeled
  • 1 med. apple, cored, unpared & chopped (1 c.)
  • 1 clove garlic, minced
  • 1 lb. sauerkraut, drained
  • ¼ tsp. pepper
  • 1 tsp. caraway
  • ½ c. beef broth
  • 1 14 -16 oz. can tomatoes, chopped
  • 1 lb. polish sausage, cut in ¾ in. pieces

    In Dutch oven, melt butter. Add onions, potatoes, apples and garlic. Cook 5 minutes, stirring often. Stir in sauerkraut, tomatoes, broth, sausage, caraway seed and pepper. Cover and simmer 30 minutes or until potatoes are soft when pierced with a fork.

    LINGUINE AND VEGETABLE SUPREME

    Michaelyn Sloan

  • 6 oz. uncooked linguine
  • 2 T. margarine or butter
  • 2 c. (2 med.) shredded zucchini
  • ½ c. (1 sm.) shredded carrot
  • ½ c. chopped onion
  • 4 oz. (1 c.) shredded mozzarella cheese
  • ½ c. half and half or milk
  • 2 T. dry white wine, if desired
  • ½ tsp. salt
  • 1/8 tsp. garlic powder
  • 1/8 tsp. basil leaves

    Cook linguine to desired doneness as directed on package. Drain, rinse with hot water. In large skillet, melt margarine. Add zucchini, carrot and onion; cook over medium heat for 3 minutes, stirring occasionally. Add cooked linguine and remaining ingredients to vegetables; toss mixture until cheese is melted. Serve immediately. 6 (2/3 c.) servings.

    MAZETTI

    Anita Tellock

  • 1 lb. ground beef
  • 8 oz. wide egg noodles, cooked until almost tender
  • 1 c. chopped onion
  • 4 ribs celery chopped (1 ½ c.)
  • 1 1g. clove garlic, crushed
  • 2 T. butter
  • 12 oz, can corn, undrained
  • ½ lb. American or cheddar cheese, shredded
  • ½ tsp. fresh pepper
  • 1-½ tsp. salt
  • ½ c. milk
  • 4 oz. can mushrooms, undrained
  • 1 can tomato soup

    Brown beef, add to cooked noodles. Sauté onion, celery and garlic. Add to noodles. Mix in rest of ingredients, except cheese. Turn into greased 3 qt. casserole. Top with cheese. Bake uncovered 25 to 30 minutes at 400°.

    MEXICAN CHICKEN AND BARLEY CHILI

    Michaelyn Sloan

  • 1 c. chopped onion
  • 1 clove garlic, minced
  • 1 T. vegetable oil
  • 3 c. water
  • ½ c. medium Quaker barley
  • 1 - 16 oz. can tomatoes, undrained, chopped
  • 1 -16 oz. can no-salt added tomato sauce
  • 1 - 14-½ oz. can reduced sodium chicken broth
  • 1 - 11 oz. can whole kernel corn, drained
  • 1 - 4 oz. can chopped green chilies, drained
  • 1 T. chili powder
  • ½ tsp. ground cumin
  • 3 c. chopped, cooked chicken (about 1-½ lbs.)

    In 4-quart saucepan or Dutch oven, cook onion and garlic in oil until onion is tender. Add remaining ingredients except chicken. Bring to a boil. Reduce heat to low; cover. Simmer 40 minutes, stirring occasionally. Add cooked chicken; continue simmering 5 to 10 minutes or until chicken is heated through and barley is tender. Add additional water or chicken broth if chili becomes too thick upon standing. Nine 1-cup servings.

    MOCK SUKIYAKI

    Maria A. Vrame

  • 1 lb. sirloin tip, cut into strips
  • 2 T. flour mixed with a little dry mustard
  • 2 T. butter
  • ¼ c. chopped onion
  • 1 can mushrooms
  • 1 can beef consume (or bullion)
  • ¼ c. dry red wine
  • 1 tsp Worcestershire sauce
  • parsley for garnish

    Coat meat with flour mixture and brown in butter. Add onions, mushrooms and cook about 5 minutes. Stir in consume, wine and Worcestershire sauce. Simmer for 30 minutes. Garnish with parsley. Serve over hot rice.

    PENNE WITH VEGETABLES

    Maria A. Vrame

  • 1 sm. eggplant cut into 1 in. chunks
  • 1 tsp. salt
  • ½ c. olive oil
  • ½ lb. yellow squash, halved, thinly sliced
  • 1 med. red bell pepper, sliced
  • 2 med. onions, sliced
  • 1 can (14 oz.) diced fresh tomatoes with basil & oregano
  • 2 garlic cloves
  • freshly ground pepper
  • 1 lb. penne pasta

    1. Put eggplant in colander, sprinkle with salt and let drain 30 minutes. Rinse chunks and pat dry with paper towels. 2. Heat half of oil in large skillet over high heat. Add eggplant and stir fry until browned, 3 to 5 minutes. Transfer with slotted spoon to a bowl. Put squash slices into pan and stir fry until browned, about 3 minutes, adding more oil if necessary. Transfer to bowl with eggplant. 3. Add red pepper slices to pan, stir fry until limp, transfer to bowl. 4. Heat 1 T. more oil in pan, add onions and stir fry until lightly brown, about 2 minutes. 5. Return eggplant, squash, pepper to the pan and add tomatoes and garlic. Add pepper. Reduce heat to low, cover and cook until tender, stirring occasionally, 10 to 15 minutes. 6. While vegetable sauce is cooking, cook pasta according to package directions. When cooked, drain and rinse with hot water and drain thoroughly. 7. Transfer pasta to pan and mix with vegetables. (Note) Some of the oil can be replaced with cocktail sherry, mixing it with a couple tablespoons of oil. Also, the garlic can be mixed into the oil/wine mixture so vegetables will pick up the garlic flavor.

    PIZZA CASSEROLE

    Karen Verderber

  • 6 oz. egg noodles (or "no yolk" noodles)
  • 1 lb. ground turkey
  • 16 oz. jar pizza sauce
  • Pizza relishes: onion, mushrooms, green pepper, etc.
  • 2 c. shredded low fat mozzarella cheese

    Cook noodles in boiling water for 3 minutes. Place in 9 x 13 inch glass dish. Brown turkey; drain. Place over noodles. Cover with pizza relishes, then cover with pizza sauce. Cook for 15 minutes on high (100% power) in the microwave. Add shredded low fat mozzarella cheese. Cook 10 minutes more on high.

    PORK TENDERLOIN CASSEROLE

    Pat Dime

  • 1 lb. pork tenderloin, 1/3 in. thick
  • 4 slices bacon, cut into pieces
  • 2 c. sliced onions
  • ½ c. meat stock
  • ½ lb. mushrooms, sautéed in 2 T. butter (2 sm. cans)
  • ¼ tsp. oregano
  • ¼ tsp. pepper
  • 1 tsp. salt
  • Bread crumbs
  • 1 or 2 eggs, add 2 T. water

    Dip meat into eggs and breadcrumbs. Let stand 20 minutes. Brown breaded meat in ¼ cup hot shortening. Place in baking dish. Fry bacon until crisp, drain. Add onion to shortening, sauté 8 minutes. Combine onion, bacon and mushrooms. Season with salt, pepper and oregano. Spread over meat, pour broth over and cover with foil. Bake 40 minutes at 325°.

    POTATO CASSEROLE

    Betty Lillios

  • 2 lb. frozen hash brown potatoes, defrosted for 2-3 hr.
  • ½ c. melted butter or margarine
  • 1 tsp. salt
  • ¼ tsp. pepper
  • ½ to ¾ c. chopped onions
  • 1 can cream of chicken soup, undiluted
  • 1 small bag Pepperidge Farm stuffing crumbs, herb flavor
  • 10 oz. pkg. sharp cheddar cheese, grated
  • 1 pt. sour cream

    Defrost potatoes and put in bowl. Add seasonings, onion, cream of chicken soup and mix. Add sour cream and cheddar cheese to taste. Add ¾ stick of melted butter. Mix. Lightly grease casserole. Add mixture. Sprinkle stuffing crumbs over top and drizzle with remaining butter. Place uncovered in 350° oven for about 45 minutes.

    PURDUE VEGGIE-RICE CASSEROLE

    Mary Jo Werbiansky

  • 1 sm. Jar sliced mushrooms, drained
  • ½ c. Minute Rice, uncooked
  • 10-oz. pkg. broccoli, chop coarse
  • 10-oz. pkg. cauliflower, chop coarse
  • 1 T. butter or margarine
  • 2 T. onion, chopped
  • 1 - 10-¾-oz. can cream of chicken soup
  • ¼ c. milk
  • 3 oz. or ½ c. cheese cubes
  • 1 can water chestnuts, drained and sliced

    Run hot water over veggies to that (or microwave). Mix all ingredients. Bake uncovered in two quart greased baking dish for 35 minutes at 350º. (8 to 10 servings.)

    QUICK PIGS IN A BLANKET

    Mary Hoffman

  • 1 sm. Head cabbage
  • 1-½ lb. ground beef
  • ½ c. chopped onion
  • ¾ c. Minute Rice
  • ½ tsp. salt
  • ¼ tsp. pepper
  • 1 can Hunts tomato sauce
  • 1 can tomato soup
  • 1-½ c. water
  • ¼ c. grated cheese

    Chop cabbage in medium pieces, spread in a greased 9" x 13" pan. Brown meat, breaking it up. Drain off fat. Add onion in skillet. As it cooks, stir in rice, salt, pepper, Hunts tomato sauce, cheese and tomato soup. Bring to a boil. Pour over cabbage. Cover pan with foil. Bake for 1-½ hours at 350º.

    SPINACH LASAGNA

    Maria A. Vrame

  • 1 pkg. (16 oz.) lasagna noodles
  • 1 pkg. (10 oz.) frozen chopped spinach, thawed
  • 1 lg. egg, beaten
  • 1 lb. shredded mozzarella
  • 1 lb. ricotta cheese
  • 1 c. pizza sauce or spaghetti sauce
  • 2 c. grated Parmesan
  • 1 T. unsalted butter

    Cook noodles according to directions on package. Drain and rinse under cold water. Squeeze excess water from spinach. In mixing bowl, beat egg and stir in spinach, mozzarella and ricotta until well mixed. Butter a 13 x 9 x 2 inch baking pan. Arrange 1/3 drained noodles over bottom of pan and spoon half of the spinach mixture over the noodles. Top with half of remaining noodles, spoon on rest of spinach mixture and top with remaining noodles. Pour sauce over the top, sprinkle with Parmesan cheese and bake in the preheated 350° oven about 20 minutes or until top is bubbly and lightly browned. Let stand 5 minutes, then cut into squares.

    SPINACH LASAGNA

    Alexandria Lukashonak

  • 2 T. salad oil
  • 1 sm. onion, chopped
  • 1 - 28 oz. can tomatoes
  • 1 - 6 oz. can tomato paste
  • 2 tsp. brown sugar
  • 1 tsp. oregano
  • 1-½ tsp. salt
  • ¼ tsp. pepper
  • 2 - 10 oz. pkgs. frozen creamed spinach in boilable bag
  • 1 - 16 oz. container ricotta cheese
  • 1 - 8 oz. pkg. mozzarella cheese, shredded
  • Stuffed shells

    In 3 qt. saucepan, over medium heat, in hot oil, cook onion until tender, stirring often. Add tomatoes with their liquid, tomato paste, brown sugar, oregano, salt and pepper, stirring to break up tomatoes. Cook over high heat to boiling. Reduce heat, cover and simmer 20 minutes to blend flavors. Prepare shells as label directs, drain. Prepare creamed spinach as label directs; pour into large bowl and cool slightly. Stir in ricotta and mozzarella cheese, 1 tsp. salt and ¼ tsp. pepper. Fill each cooked shell with about 1 T, cheese mixture. Preheat oven to 350°. Spoon sauce evenly into 14 x 10 inch roasting pan; arrange filled shells in sauce. Cover roasting pan with foil; bake 30 minutes or until hot and bubbly.

    SPINACH TOMATO AND BEANS

    Lynn Betsanes

  • 3 pkg. Fresh or frozen spinach
  • ¼ c. olive oil
  • 2 cans great northern beans with juice
  • garlic (I use 4-5 cloves)
  • 1 lb. Can of crushed tomatoes

    If using frozen spinach, cook and drain - if using fresh, wash and dry. Sauté crushed garlic in oil. Add tomatoes and then add spinach. If using fresh add it slowly wilting it as you stir. Add the beans and their juice and simmer for about 15 minutes. This is also great with Romano cheese during a non-Lenten time.

    TUNA BAKE

    Mary E. Kincaid

  • 1/3 c. mayonnaise
  • 2 T. lemon juice
  • 2 tsp, instant minced onion
  • ¾ tsp. Worcestershire sauce
  • 1 tsp. salt
  • ¾ T. melted margarine
  • 1 can drained tuna
  • 2 c. crushed crackers
  • 2 hard-cooked chopped eggs
  • 1 T. Parmesan cheese
  • ½ tsp. Pepper

    In a medium bowl, combine mayonnaise, lemon juice, onion, Worcester shire sauce, salt and pepper. Add tuna, eggs and crackers, saving 1 cup of crushed crackers for topping. Spoon into casserole. Blend the rest of crackers with Parmesan cheese and margarine. Sprinkle over tuna mixture. Place low under broiler for 10 to 12 minutes, until golden brown.