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MAIN DISHES & CASSEROLES

Contents

Meatess and Dairyless

  • Fancy Beans Recipe
  • Cabbage Roles
  • Cold Dolmades (Meatless Stuffed Grapeleaves)
  • Lenten Cake (Greek Keik Nistsimo)
  • Marinara Sauce
  • Penne With Vegetables
  • Shrimp And Rice
  • Shrimp Creole
  • Simple Italian Tomato Sauce
  • Spinach And Rice
  • Spinach Tomato And Beans
  • Steamed Fresh Vegetables & Tofu With Soba Noodles
  • Stir Fry Vegetables
  • Stuffed Bell Peppers
  • Stuffed Manicotti
  • Sweet And Sour Vegetables With Tofu
  • Trinity's String Beans
  • Vegetable Curry
  • Vegetable Spaghetti Sauce

    Meatess With Dairy

  • Baked Fish In White Sauce
  • Broccoli Casserole
  • Broccoli Spaghetti (Easy!)
  • Cheese Pastry (Romanian Lichiu)
  • Crabmeat Bake
  • Crab Melt
  • Honey Cake (Ukrainian Medivnyk)
  • Lentil Burgers
  • Little Pie (Ukrainian Peroghi)
  • Little Pie (Pyrohy, Peirogi or Vereneki)
  • Sauteed Shrimp In Wine Sauce
  • Sauteed Shrimp In Wine Sauce
  • Spinach Lasagna
  • Spinach Stuffed Shells
  • Tuna Bake
  • Ukrainian Pancakes (Blini)

    MAIN DISHES & CASSEROLES - MEATLESS AND DAIRYLESS

    Famous Fancy Beans Recipe

    Tammy Tsiones

  • 1 lb. ground beef
  • 1/2 chopped onion
  • 4 slices of bacon
  • 1 8 oz. can butter beans, drained
  • 1 16 oz. can kidney beans, drained
  • 1 16 oz. can pork and beans
  • 1/2 cup white sugar
  • 1/4 cup brown sugar
  • 1 tbsp. cider vinegar
  • 1 tsp. dry mustard
  • 1 cup ketchup
  • 2 tbsp. chili sauce

    Brown meat and onion, drain. Put in large baking dish and mix the meat mixture with the beans. Mix together and remaining ingredients, add to meat mixture. Bake in 350 oven for 45 minutes. For parties, you can double or triple the ingredients and then cook in a crock pot for 3 - 6 hours.

    For Lent, omit the beef and instead use a bag of meatless crumbles (in your grocer's freezer section near the Boca Burgers); also substitute vegetarian beans for the pork and beans.

    CABBAGE ROLES

    Eugenic Wassilkowsky

  • 4 c. water
  • 1 tsp. salt
  • ½ tsp. pepper
  • 4 T. oil
  • 2 c. rice
  • 1 medium onion, finely chopped
  • 1 medium head cabbage
  • 1 T. vinegar
  • boiling water
  • ¾ c. tomato juice or 1 c. tomato soup diluted with ½ c. water

    Cook rice in water according to package instructions, but slightly under done. Sauté the onion in the oil, until transparent. Add the onion to the rice mixture. Stir. Add salt and pepper to taste. Remove from the heat. Cool. The mixture is now ready to place into the cabbage mixture. Remove core from cabbage. Place cabbage in enough boiling water to cover the head. Cook long enough for the leaves to be limp. Do not overcook. Remove the leaves and then remove the center hard core. Place a spoonful of rice mixture on the leaf. Roll tightly, closing the ends as you roll each cabbage roll. Place the rolls in a 2 quart casserole. Cover with tomato juice or tomato soup/water mixture and bake at 350° for 1-½ to 2 hours.

    COLD DOLMADES (Meatless Stuffed Grapeleaves)

    Pat Dravillas

  • ½ c. brown rice
  • 1-1/8 c. water or stock
  • 3 sprigs of mint, chopped
  • 2 T. pine nuts
  • 1-½ T. tomato puree
  • 1 T. dried dill weed
  • ½ c. white wine
  • ½ c. water
  • 1-½ tsp. ground herbs (rosemary, thyme, marjoram, etc.)
  • ¼ c. olive oil
  • 2 T. currants
  • 1 tsp. white pepper
  • 1 tsp. Salt
  • ½ lemon, juiced

    Cook the rice about halfway (ten minutes). Fry onions in olive oil. Add rice (taken from the water with a slotted spoon.) and pine nuts. Cover and cook another 15 minutes. You can add a small amount of sugar to taste. Roll in grape leaves and put in a casserole. Cover with hot water and bake or microwave (low) until leaves are cooked.

    LENTEN CAKE (Greek Keik Nistsimo )

    Sue Lisowski

  • 3-½ cups flour
  • 1 tsp baking powder
  • ¾ cup oil
  • ½ c white raisins (I used dried cranberries)
  • 1-¼ cup sugar
  • ½ cup chopped walnuts
  • 2 tsp grated orange peel
  • ½ cup cognac
  • 1 tsp baking soda
  • 2 cups orange juice
  • 2 tsp cinnamon
  • Cinnamon and confectioners sugar for sprinkling

    1. Sift flour into bowl and mix in the baking powder; make a well in center. 2. Heat oil in frying pan and pour into the flour. 3. Add raisins, sugar, nuts, orange peel, cognac, baking soda dissolved in the orange juice, and cinnamon. 4. Mix to make a stiff dough. 5. Put into a greased Bundt pan or baking pan and bake in preheated 300 F. oven for about 1 hour. 6. As soon as you remove it from the oven, sprinkle with the cinnamon and confectioner's sugar. [Note: I used Craisins (dried cranberries) instead of raisins when I made this. Also, I thought the batter was too thin so I needed to throw in an extra half-cup of flour; maybe this was because I used fresh-squeezed orange juice and threw in the pulp too. But it turned out very nice and moist. Also, I had to make a special trip to the store to get cognac. I don't know if you can substitute another (cheaper) kind of liquor. Maybe something like Triple Sec would work since it is orange-flavored. I don't know why you need to heat the oil, maybe it blends better with the flour when it's warm. You don't need a mixer for this recipe. There is so much liquid in it that it stirs up easily by hand.]

    MARINARA SAUCE

    Fr. Kyril Riggs

  • 2 c. chopped onions
  • ½ c. vegetable stock or water
  • 2 minced cloves of garlic
  • 1-½ c. diced carrots
  • 4 c. chopped tomatoes
  • 1 tsp. sugar
  • 2 T. chopped fresh basil
  • 2 T. chopped fresh parsley
  • salt
  • freshly ground pepper

    Braise onions on the vegetable stock until translucent. Add garlic and cook about another minute. Add carrots and cook about 5 minutes more. Add tomatoes and sugar. Cover and simmer over low heat for 20 minutes, stirring occasionally. Add basil and simmer, uncovered for 10 minutes. Puree part or all of the sauce in a food processor. Add parsley, salt and pepper.

    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.

    SHRIMP AND RICE

    Aristea Zekios

  • 1 to 1-½ lbs. cooked shrimp
  • 2 chopped onions
  • 4 stalks chopped celery(optional)
  • 2 T. chopped ready-to-use garlic (from jar)
  • 2 c. parboiled rice (uncooked)
  • 1-28 oz. can whole tomatoes
  • 1 small can tomato sauce
  • 1 or 2 green peppers chopped
  • ¾ C. red cooking wine
  • ½ c. olive oil

    Sauté onions, garlic, celery and green peppers in olive oil. Add 4 cups water, tomatoes and tomato sauce. Bring to soft boil. Add uncooked rice. Simmer uncovered until rice is cooked. (Add water as needed while simmering.) When rice is cooked, add red wine and shrimp. Stir and cover. Let stand at least 15 minutes before serving. Note: Portions of these ingredients do not have to be exact.

    SHRIMP CREOLE

    Aristea Zekios

  • 1 to 1-½ lbs. cooked large shrimp
  • ¼ c. margarine or olive oil
  • 1 c. diced celery
  • ½ c. chopped green pepper
  • 2/3 c. chopped onion
  • 1 c. water
  • 2-14-½ oz. cans Italian style
  • stewed or diced tomatoes

    1. In a large frying pan sauté the celery, green pepper and onion in the margarine or olive oil. Blend in the remaining ingredients. Pour into a casserole and bake uncovered at 350° for 30 minutes. 2. Add shrimp and serve over hot rice.

    SIMPLE ITALIAN TOMATO SAUCE

    Pat Dravillas

  • 2 large onions, sliced
  • 2 T. oil
  • 1 small can tomato paste
  • 1 tsp. oregano
  • salt

    Sauté sliced onions in the oil for a few minutes until somewhat brown. Add tomato paste, turn heat high and fry, stirring for 3-5 minutes. Do not let it scorch. Lower heat and, add some water (2 or 3 cans) with remaining ingredients. Stir until smooth. Cover and simmer low for about a half an hour or so, stirring occasionally. Serve over pasta. Note: I often add a bay leaf and some basil for additional flavor, but the original recipe is as shown.

    SPINACH AND RICE

    Maria A. Vrame

  • 2-10 oz. pkgs. frozen leaf spinach
  • 1 envelope dry onion soup mix
  • pinch of dried mint
  • 1/2 c. water
  • 1/a tsp. dried parsley flakes
  • garlic powder to taste
  • salt and pepper to taste
  • 1-8 oz. can tomato sauce
  • 1/2 c. rice

    Cook frozen spinach according to directions on the package, add remaining ingredients. Cover and cook until rice is done. (You may need to add a little more water.)

    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.

    STEAMED FRESH VEGETABLES & TOFU WITH SOBA NOODLES

    Fr. Kyril Riggs

    Pat Dravillas
  • 1 bunch fresh broccoli
  • 2 carrots
  • 1 onion
  • 1 head cauliflower
  • 15 mushrooms
  • ¾ carton firm tofu
  • 8 oz. soba noodles
  • 1 c. misoyaki sauce

    Prepare the vegetables in bite size pieces and steam them. Boil the noodles and drain. Add ½ cup of the sauce and mix well. Serve the vegetables over the noodles and ladle on additional sauce.

    STIR FRY VEGETABLES

    Pat Dravillas

    Spray oil
  • 1 small onion, minced
  • 1 garlic clove, minced
  • 1 tsp. ginger root, minced
  • 1 c, carrots, sliced
  • 1 c. celery, sliced
  • 1 c. broccoli florets, sliced
  • ¼ c. water chestnuts, sliced
  • 2 green onions in 2" pieces
  • 1 c. bean sprouts
  • 2 T. soy sauce

    Spray a heavy skillet and heat. Sauté onion, garlic and ginger for a few minutes. Add carrots, celery and broccoli, then mix. Add 3 T. of water, cover and cook 2-3 minutes. Add water chestnuts and green onions. Cook another minute or so. Add bean sprouts and soy sauce. Stir and heat until heated through. Serve over rice.

    STUFFED BELL PEPPERS

    Fr. Kyril Riggs

  • 2 large bell peppers
  • 1 can green chilies
  • 1 c. cooked brown rice
  • 1 can kidney beans
  • 2 T. chopped parsley
  • 1 tsp. cumin
  • 1 tsp. onion powder
  • ½ tsp. salt
  • 1 can tomato sauce

    Cut peppers in half and clean out. Steam until tender-crisp. Combine all remaining ingredients except the tomato sauce and then spoon into the peppers. Pour the tomato sauce over them and bake at 350° until heated through.

    STUFFED MANICOTTI

    Fr. Kyril Riggs

  • 8 manicotti noodles
  • 16 oz. soft Tofu
  • ½ tsp. dried oregano
  • ½ tsp. dried thyme
  • 1 tsp. freshly minced basil
  • 2 tsp. minced garlic
  • 1/3 c. minced parsley
  • ¼ tsp. white pepper
  • ¼ tsp. salt
  • 3 c. Italian red sauce
  • parsley or basil for garnish

    Preheat oven to 375°. Cook pasta until cooked but not too soft. Rinse in cold water and set aside, being careful not to let the manicotti touch and stick together. In a large bowl, mix the tofu, oregano, thyme, basil, garlic, parsley and white pepper and salt. Mix together and stuff the manicotti with the mixture. Arrange in a baking dish, pour the sauce over all, and bake for about 30 minutes. Garnish and serve.

    SWEET AND SOUR VEGETABLES WITH TOFU

    Pat Dravillas

  • 1-¼ c. plain tomato sauce
  • 2 tsp. minced garlic
  • ½ tsp. dried basil
  • ½ tsp. celery seed
  • 4 tsp. rice wine vinegar
  • ¼ c. apple juice concentrate
  • ½ tsp. tamari sauce
  • ¼ tsp. ground coriander
  • 1/3 c. water
  • 1 oz. dried black mushrooms
  • ¼ c. dry sherry
  • 1 c. thinly sliced onions
  • ¼ c. dry white wine
  • ½ c. sliced chanterelles
  • ¼ c. julienne red bell peppers
  • ¼ c. julienne carrots
  • ½ c. broccoli florets
  • ½ c. snow peas
  • ¼ c. shredded cabbage
  • ¼ c. pineapple chunks
  • 1 c. firm tofu, cubed
  • ¼ c. bean sprouts
  • 1 tsp. sesame seeds
  • salt
  • cooked rice

    Combine the first 10 ingredients to make sauce and simmer for about 15 minutes. Soak the mushrooms in sherry for 10 minutes. Drain, remove the stems and slice thinly. Reserve the sherry. In a wok, braise the anions in white wine for about 10 minutes until soft. Add the chanterelles and soaked black mushrooms, then cook for about 5 minutes on high heat, stirring as it cooks. Add the red pepper and carrots, cover and steam for 5 minutes. Add the broccoli, snow peas, cabbage, pineapple and tofu. Cover again, and steam for 2 minutes more. Toss with one cup of the sauce and the sesame seeds. Salt to taste and serve over rice.

    TRINITY'S STRING BEANS

    Pat Dravillas

  • 1 lb. green string beans
  • 1 onion
  • 1 clove garlic
  • 1 T. tomato paste
  • 1 c. water
  • 1 potato

    Chop onion and brown in a little oil. Remove from heat and add chopped garlic. Leave for 3-4 minutes. Add beans and tomato paste with water. Cook on low to medium heat until done. Season with salt and pepper, basil, parsley, oregano, dill (any or all).

    VEGETABLE CURRY

    Pat Dravillas

  • ½ tsp. curry powder
  • 1 can tomato sauce
  • 1 c. eggplant, cut into cubes
  • 1 c. bell pepper, cut into squares
  • 3 c. zucchini, cut into cubes
  • ¼ lb. mushrooms, quartered
  • 1-½ oz. tofu, cut in 1" cubes
  • ¼ c. walnuts, chopped
  • 2 T. pine nuts or sunflower seeds
  • 2 T. chives, chopped
  • 2 T. parsley, chopped

    In a large sauce pan, blend curry with tomato sauce. Add eggplant and pepper. Cover and cook 5-8 minutes, stirring occasionally. If this becomes too dry, add a little water. Add zucchini, cover and cook another 5 minutes. Then add remaining ingredients and cook about 2 more minutes. Serve over rice.

    VEGETABLE SPAGHETTI SAUCE

    Aristea Zekios

  • 7 stalks celery
  • 6 carrots
  • 3 medium onions
  • 2 or 3 T. ready-to-use chopped
  • 7 cinnamon stick
  • 1/3 c. olive oil
  • 5 c. tomato sauce
  • 2-6 oz. cans tomato paste
  • garlic from the jar
  • 3 c. water

    1. Chop all the vegetables in a food processor till medium chunky or very fine -- according to preference. 2. Sauté the vegetables and garlic in olive oil until crisp (about 15 minutes). 3. Add tomato sauce, paste and water. Bring to a soft boil. Add the cinnamon stick. 4. Simmer 3 to 4 hours. As it is cooking, add water as needed. 5. Serve over pasta

    MAIN DISHES & CASSEROLES WHICH INCLUDE DAIRY

    BAKED FISH IN WHITE SAUCE

    Cindy Poulakis

  • 2 lbs. white fish filets
  • 1-½ c. milk
  • 1 medium onion, chopped
  • ½ tsp. garlic salt or 1 clove garlic plus ½ tsp. Salt
  • 2 T. flour
  • ¼ c. white wine
  • 1 large can mushrooms
  • juice of 1 lemon
  • Parmesan cheese

    Sauté onions and mushrooms in margarine, add garlic or garlic salt. Sauté until onions are semi-tender. Add milk and flour and whisk until lumps have disappeared. Have on a very low flame and add lemon juice and wine. Cook until thickened. Place fish in a baking pan, pour sauce over, sprinkle with Parmesan cheese and bake at 350° for about 35 minutes or until fish is done.

    BROCCOLI CASSEROLE

    Rosemary Glickley

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

    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.

    CHEESE PASTRY (Romanian Lichiu)

    Lynn Rizo

  • ¾ c. milk
  • 6 T. butter or margarine
  • 6 t sugar
  • 1-½ pkg. dry yeast
  • 3 T. warm water
  • 2 eggs, well beaten
  • 3 c. flour
  • ½ tsp. Salt
  • Filling:
  • 1 lb. creamy cottage cheese (processed in processor or blender until smooth)
  • 1 c. sour cream
  • 5 eggs, separated
  • ½ c. sugar
  • 1 c. milk
  • 3 T. cream of wheat
  • ½ tsp. Salt

    Scald milk; add butter and sugar. Let stand until lukewarm. Add yeast to lukewarm water and let stand for 10 minutes. Add beaten eggs to milk, then blend in yeast. Stir flour into the milk and egg mixture. Beat with a wooden spoon until the spoon and the bowl are clean and the dough is not sticky (you may need to add a little more flour). Place dough in a greased bowl, cover with a clean cloth and let rise in a warm place, until double in bulk. When risen, divide dough in 2 pieces (for 11" x 15" pans), flatten and fit dough into greased pans. Make the edges a little thicker, as for pizza. Spread with filling and bake at 350° for 30 minutes. For filling: Boil milk and cream of wheat until thick. Set aside to cool. Add cottage cheese, sour cream and salt. Stir well. Add egg yolks and mix thoroughly. Beat 5 egg whites until frothy then add sugar and continue beating until soft peaks form. Fold into cheese mixture. Spread cheese mixture on dough and bake. Cool and cut into squares.

    CRABMEAT BAKE

    Lana Kokayeff

  • 1 green pepper, chopped
  • 1 c. celery, finely chopped
  • 1 lb. crabmeat
  • 2/3 c. mayonnaise
  • 2 tsp. dry mustard
  • 1 tsp. Worcestershire sauce
  • ½-1 tsp. pepper (to taste)
  • ½ c. onion, finely chopped
  • 1/3 c. bread crumbs
  • 2-4 tbs. butter, melted
  • 6 chopped scallions
  • boiled rice, to serve

    Mix all ingredients except for butter, bread crumbs and scallions. Place mixture in casserole dish and top with bread crumbs and melted butter. Cover and bake at 350° for 30 minutes. Serve on top of boiled rice with scallions on top of the crabmeat bake. Serves 8-10 people.

    CRAB MELT

    Mary Ellen Seper

  • 1 - 8oz pkg. shredded cheddar cheese
  • 1 pkg. "Bread du Jour" French Bread
  • ½ c. butter
  • 1 can crabmeat, drained
  • 1 tbs. lemon juice
  • 1 tbs. Worcestershire Sauce
  • 1 oz. Pimientos
  • ½ tsp. garlic salt

    Melt butter and add cheese over low heat. Add lemon juice, Worcestershire sauce and garlic salt. Mix well by processing in a blender until smooth. In bowl, fold in crabmeat and pimientos. Mix well. Slice bread into ½" slices, and spread mixture over top. Bake at 350° for fifteen minutes. Approximately 20 servings.

    HONEY CAKE (Ukrainian Medivnyk)

    Mary Jo Werbiansky

  • 1 c. honey
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg
  • 1 c. seedless raisins
  • ½ c. currants
  • ½ c. chopped dates
  • 1 c. chopped walnuts
  • 2-¾ c. sifted flour
  • 2 tsp. baking soda
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • ½ c. butter
  • 1 c. brown sugar
  • 4 eggs, separated
  • ¼ c. strong coffee

    Mix the honey with the spices, bring to a boil and cool. Combine the fruits and nuts; sprinkle with 2 Tablespoons of the flour and mix well. Sift the remaining flour with the baking soda, baking powder and salt. Cream the butter with the sugar. Add the egg yolks, one at a time, and beat well after each addition. Stir in the lukewarm honey. Add the flour mixture and coffee alternately and mix well. Mix in the fruit-nut mixture. Beat the egg whites until stiff and fold into the batter. Line a baking pan with brown paper and grease it. Spoon batter into pan. Bake in a slow oven (300°) for about 1-½ hours or until done. Allow to stand for a few days before serving.

    LENTIL BURGERS

    Alexandria Lukashonek

  • 2 c. boiling water
  • ½ c. brown rice
  • 2 slices whole-wheat bread, toasted and broken into crumbs
  • 2 onions, chopped
  • ½ c. lentils
  • garlic powder
  • salt
  • 1-6 oz. can mushrooms
  • 1 egg

    1. Cook lentils and rice together in 2 cups boiling water. 2. Simmer in tightly covered pot until lentils are tender and water is absorbed. 3. While lentils and rice are simmering, sauté onions gently over a low flame in corn oil. 4. Combine lentils, rice, and toast with onion, mushrooms, egg, garlic powder and salt. 5. Form into patties and brown in oil. Note: Egg can be eliminated and mixture can be served in a bowl without forming into patties and browning in oil.

    LITTLE PIE (Ukrainian Peroghi)

    Anita Telloch

  • 2 c. flour
  • ½ tsp. salt
  • 2 eggs
  • Fillings:
  • Sauerkraut: 3 c. sauerkraut, washed and drained
  • 1 onion, chopped
  • ¼ c. oil or butter
  • salt and pepper to taste
  • Cheese: 1 block of American cheese(amount is according to how many cheese peroghies you want to make)
  • Prune: 1 pkg. dried pitted prunes

    Mix flour, salt and eggs, then add enough water to make a pliable dough. Roll out to 1/8" thickness and cut into 3" squares. Place a teaspoon or so of one of the above fillings into the center of the square and fold into a triangle, pressing edges firmly together. Drop into boiling water and boil 10 minutes. Drain and shake them in ¾ cup of melted and browned butter. The next day the peroghies may be fried in butter until crisp. Fillings: Sauerkraut: Chop onion and fry slowly in oil or butter. Add sauerkraut and cook until tender. Salt and pepper to taste. Cheese: Finely grate American cheese. Prune: Cook prunes until tender. Drain and mash.

    LITTLE PIE (Pyrohy, Peirogi or Vereneki)

    Mary Jo Werbiansky

  • 2 c. flour
  • 1 tsp. salt
  • 1 egg or 2 yolks
  • ½ c. water
  • Potato and Cheese Filling:
  • 1 T. grated onion
  • 3 T. butter
  • 2 c. cold mashed potatoes
  • 1 c. cottage cheese or cream cheese
  • salt and pepper
  • Sauerkraut Filling:
  • 3 c. sauerkraut
  • 1 onion, chopped
  • 4 T. butter
  • 2 tsp. sour cream
  • salt and pepper

    Mix flour with salt in a deep bowl. Add the egg and enough water to make a medium soft dough. Knead on a floured board until smooth. Dive the dough into 2 parts. Cover and let stand for at least 10 minutes. Prepare filling. Filling should be thick enough to hold shape. Roll dough quite thin on floured board. Cut rounds with large biscuit cutter or the open end of a glass. Put round in the palm of your hand and place a spoonful of filling on it. Fold over to form a half circle and press edges together with fingers. Edges should be free of filling. Be sure edges are sealed well. Place varenyky on floured board or tea towel. Do not crowd. Cover with a tea towel to prevent drying. Drop a few at a time into large quantity of rapidly boiling salted water. Stir gently with a wooden spoon to separate and prevent sticking to bottom of the pot. Do not cook too many at one time. Continue boiling rapidly for 3 to 4 minutes. They are ready when they are well puffed. Remove with a slotted spoon into a colander and drain thoroughly. Place in a deep dish and sprinkle with melted butter then toss gently to coat with butter. Cover and keep hot until all are cooked. Serve in a large dish without piling or crowding. Can be topped with browned buttered bread crumbs, crisp chopped bacon, salt pork or sour cream. Potato and Cheese Filling: Cook onion in butter until tender. Combine with potatoes and cheese. Season to taste with salt and pepper. Sauerkraut Filling: Rinse kraut well in warm water, squeeze dry and chop very fine. Cook onion in fat or butter until tender. Add kraut and cream, then season to taste with salt and pepper. Cook over low heat for about 15 minutes or until kraut is tender and flavors are blended. Do not overcook. Chill thoroughly.

    SAUTEED SHRIMP IN WINE SAUCE

    Cindy Poulakis

  • 2 lb. uncooked frozen shrimp
  • 1 stick margarine
  • 1 bunch green onions, cut in ½" pieces
  • 2 tomatoes, diced
  • ½ c. white wine
  • 1/8 tsp. garlic powder or 1 clove garlic, minced
  • ¼ c. Parmesan cheese
  • salt and pepper to taste

    Melt margarine, add shrimp and green onions. Simmer for 5 minutes. Add wine, garlic, lemon juice, salt and pepper. Continue simmering on low for a few minutes more. Add tomatoes and cook only until they are just barely soft. Make sure they don't get mushy. Add Parmesan cheese and stir gently. Can be served over rice.

    SAUTEED SHRIMP IN WINE SAUCE

    Alexandria Lukashonak

  • 2 - 10 oz. pkgs. frozen chopped spinach
  • 1 lb. Shrimp
  • ¼ c. margarine
  • ¼ c. flour
  • 1-½ c. milk
  • ½ c. dry white wine
  • ¼ c. scallions, chopped
  • 1 c. (4 oz.) shredded cheddar cheese
  • salt
  • pepper
  • paprika

    Preheat over to 350°. Line a 9" pie pan with heavy duty foil. Thaw and drain spinach. Spread in pie pan and top with shrimp. In a saucepan melt butter and sir in flour. Gradually add milk, wine and scallions. Cook over low heat, stirring constantly until sauce bubbles and thickens. Add Salt and pepper to taste and add enough paprika for a rosy color. Pour over shrimp. Sprinkle with cheese. Bake 35 minutes.

    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 STUFFED SHELLS

    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.

    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
  • ½ tsp. Pepper
  • ¾ T. melted margarine
  • 1 can drained tuna
  • 2 c. crushed crackers
  • 2 hard-cooked chopped eggs
  • 1 T. Parmesan cheese

    In a medium bowl, combine mayonnaise, lemon juice, onion, Worcestershire 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.

    UKRAINIAN PANCAKES (Blini)

    Alexandria Lukashonek

  • 6 eggs
  • 5 T. sugar
  • 2 c. milk
  • 1 tsp. vanilla
  • 2 c. flour
  • margarine for frying

    Beat the eggs. Add sugar and vanilla. Add milk a little at a time and beat. Add flour. Fry in margarine. Filling: Use cream cheese/jelly or butter and roll up.. Various fillings can be used, i.e., sour cream, strawberries or other berries, or a mixture of cottage cheese, egg yolk, vanilla and sugar - mash and spread on pancakes, roll up and keep hot.