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SALADS

Contents

Meatess and Dairyless

  • California Rice Salad
  • Cranberry - Raspberry Gelatin Mold
  • Homos With Tahina
  • Lebanese Parsley Salad (Tabooly)
  • Orange Salad
  • Parsley Mint Salad (Tabboule)
  • Tuna Salad With Chickpeas
  • 4 Bean Salad

    Meatess With Dairy

  • Cracked Ice Mold
  • Creamy Coconut Mold
  • Creamy Pineapple Salad
  • Dreamsicle Jello
  • Frozen Fruit Salad
  • Hawaiian Ambrosia Salad
  • Jello Mold With Pears
  • Lemon - Pear Jello
  • Pesto Vinaigrette
  • Red Raspberry Ring
  • Salad Moscow
  • Taco Tossed Salad
  • Thousand Island Salad Dressing
  • 5 - Flavor Jello Mold
  • 7 - Up Salad

    MEATLESS & DAIRYLESS

    CALIFORNIA RICE SALAD

    Betty Lillios

  • 4 c. cooked rice, chilled
  • 1 bunch green onions, finely chopped
  • 2 tomatoes cut in wedges
  • 1 can artichoke hearts
  • 1 green pepper, diced
  • 1 sweet red pepper, diced
  • 1 cucumber, peeled and diced
  • 1 c. diced celery
  • 1 can pitted black olives
  • salt and pepper to taste
  • If desired, add 1 can of tuna chunks or one thinly sliced pepperoni stick

    Mix all ingredients and pour salad dressing (below) over salad and chill.

    Dressing

  • ½ c. olive oil
  • 3 T. white wine vinegar
  • 1 tsp. Dusseldorf mustard

    Mix all ingredients. Shake dressing in a bottle.

    CRANBERRY - RASPBERRY GELATIN MOLD

    Eugenic Wassilkowsky

  • 1 lg. or 2 sm. pkg. raspberry gelatin
  • 2 c. boiling water
  • 1 apple, peeled and cut in small pieces
  • Grated rind of one orange
  • 1 mashed banana
  • 1 c. chopped walnuts
  • 2 cans whole cranberries.

    When gelatin is slightly jelled, put all other ingredients together and mix. Cut the apple last, so it does not turn brown. Pour into slightly oiled Jell-O mold (vegetable oil). Chill well.

    HOMOS WITH TAHINA

    Pat Ketchmark

  • 1 - 19 oz. can chic peas, drained (reserve juice)
  • 3 T. tahini
  • 1 clove garlic, crushed
  • ½ tsp. salt
  • juice of 2 lemons
  • juice from chick peas

    Place chick peas, tahini, garlic, salt and lemon juice in food processor and process until smooth and of dip consistency. Add a bit of reserved chick peas juice only if necessary to thin mixture.

    LEBANESE PARSLEY SALAD (Tabooly)

    Pat Ketchmark

  • 1 c. wheat (bulgur), medium or fine
  • 2 large bunches of parsley
  • 1 T. dried mint leaves
  • 1 cucumber, seeded and chopped
  • 1 bunch of green onions
  • 5 tomatoes
  • juice of 3 lemons
  • ¼ c. oil
  • salt and pepper to taste

    Clean and wash vegetables, then chop. Wash and soak wheat 10 minutes. Drain and squeeze water from wheat. Add to vegetables. Add lemon juice, oil, salt and pepper and mix well.

    ORANGE SALAD

    Pat Dime

  • 6 oranges
  • ½ c. lemon juice
  • ½ c. olive oil
  • 2 T. chopped parsley or 2 T. snipped chives
  • 3 red onions, sliced thin

    Peel and slice the oranges. Cover and set aside. Place the lemon juice in a bowl. Slowly whisk in the olive oil. Stir in the parsley or chives, then the red onions. Let stand 30 minutes and mold into the orange slices.

    PARSLEY MINT SALAD (Tabboule)

    Nadia Doss

  • 1 c. Bulgur, Fine grain
  • 1/3 c. fresh lemon juice
  • pinch of Middle Eastern red pepper or ground red pepper
  • 1 small clove garlic, crushed
  • 1 large bunch of parsley
  • 2 medium tomatoes, chopped into 3/a" cubes
  • 4 green onions, minced
  • 10 fresh mint leaves, chopped or 1 T. dried mint
  • 2/3 c. olive oil

    1. Rinse the bulgur thoroughly and drain. Mix bulgur, lemon juice, red pepper and garlic in a large bowl. Set aside to soak for about 15-20 minutes. 2. Clean and dry the parsley. Pinch off the leafy branches and pulse briefly in a food processor to produce pieces about ¼". 3. Combine all the ingredients and toss to mix well. Set aside 1 to 2 hours to blend the flavors. More lemon and olive oil may be added, if desired.

    TUNA SALAD WITH CHICKPEAS

    Lana Kokayeff

  • 15 oz. can chickpeas, drained
  • 15 oz. tuna in water, drained
  • 6 scallions, chopped fine
  • 3 celery ribs, chopped fine
  • ½ c. oil
  • 6 T. lemon juice
  • Zest from lemon
  • 2 garlic cloves, crushed
  • 2½ tsp. dry mustard
  • ¼ c. chopped fresh parsley
  • 1/3 c. chopped fresh dill
  • salt and pepper to taste

    Combine first 4 ingredients in a bowl. Combine rest of ingredients in a jar with screw top, and shake well to mix. Pour onto tuna, chickpeas, celery and scallions. Stir gently. Cover and chill overnight. Serve on lettuce leaves or in a warm pita.

    4 BEAN SALAD

    Barb Zerlentes

  • 1 can (16 oz) green beans drained
  • 1 can (16 oz) wax beans drained
  • 1 can (16 oz) garbanzo beans, rinsed & drained
  • 1 can (16 oz) kidney beans, rinsed & drained
  • 1 medium size onion, sliced
  • 2 stalks of celery, chopped
  • 3/4 cup sugar
  • 1/2 cup apple cider vinegar
  • 1/4 cup vegetable or corn oil
  • 1 teaspoon salt

    In a large bowl, combine all of the beans, onion and celery. In a small bowl, combine remaining ingredients; stir until sugar dissolves. Pour over bean mixture. Cover & refrigerate overnight, stirring occasionally.

    MEATLESS SALADS WHICH INCLUDE DAIRY

    CRACKED ICE MOLD

    Mary Ellen Seper

  • 1 - 3 oz, pkg. each of orange, cherry & lime Jell-O
  • 1 c. pineapple juice
  • ¼ c. sugar
  • 1 - 3 oz. pkg. lemon Jell-O
  • 2 envelopes Dream Whip or 2 c.
  • whipping cream, whipped

    Prepare the three flavors of Jell-O using 1 cup boiling water and ½ cup cold water for each. Pour each flavor into an 8 inch square pan and chill until firm. Mix pineapple juice and sugar and heat until sugar is dissolved. Remove from heat and dissolve lemon Jell-O in hot juice. Add ½ cup cold water and chill until slightly thickened. Cut the firm gelatins into ½ inch cubes. Prepare the Dream Whip or whipping cream and combine with the lemon Jell-O mixture. Fold in the cut cubes. Place above mixture in pan and chill overnight. Serves about 16.

    CREAMY COCONUT MOLD

    Michaelyn Sloan

  • 1-½ c. cold water
  • 2 envelopes unflavored gelatin
  • 24 oz. carton (3 c.) cottage cheese
  • 14 oz. can sweetened condensed milk (not evaporated)
  • 3 oz. pkg. cream cheese, softened, cut into small pieces
  • 1 c. coconut
  • 1 c. chopped nuts
  • ½ tsp. almond extract
  • 3 c. fresh fruit, cut into bite-size pieces

    Lightly oil 1-½ qt mold. In small saucepan, sprinkle gelatin over water to soften; stir over low heat until gelatin dissolves. Set aside. In large bowl, combine cottage cheese, sweetened condensed milk, cream cheese, coconut, nuts and extract; mix well. Stir in gelatin. Refrigerate until slightly thickened, about 10 minutes. Stir; pour mixture into mold. Refrigerate 3 hours or until firm. To release from mold, gently run knife around edges; turn onto serving plate. Serve with fruit. Garnish as desired. 12 servings

    CREAMY PINEAPPLE SALAD

    Michaelyn Sloan

  • 20 oz. can crushed pineapple, undrained
  • 3½ oz. pkg. instant coconut cream pudding and pie filling mix
  • 24 oz. carton creamed cottage cheese
  • 1 c. frozen whipped topping, thawed
  • lettuce leaves
  • ¼ c. toasted coconut
  • ¼ c. chopped cashews

    In large bowl, place pineapple; sprinkle with pudding mix. Add cottage cheese; blend well. Fold in whipped topping. Refrigerate for at least 2 hours. To serve, place salad in lettuce-lined bowl. Sprinkle with coconut (below) and cashews. 9 (½ c.) servings.

    Toasted coconut

    To toast coconut, spread coconut on cookie sheet; bake at 375° for about 5 minutes or until light golden brown, stirring occasionally. Or spread in a thin layer on microwave-safe pie pan. Microwave on medium for 4½ to 8 minutes or until light golden brown, tossing with fork after each minute.

    DREAMSICLE JELLO

    Alexandria Lukashonak

  • 1 lg. pkg. orange Jell-O
  • 1 sm. can drained mandarin oranges
  • 1 lb. tapioca (already made)
  • 1 8 oz. container Cool Whip

    Make Jell-O according to box directions. Place in refrigerator until partially jelled. Remove and add remaining ingredients. Mix. Return to refrigerator for another hour.

    FROZEN FRUIT SALAD

    Karen Verderber

  • 8 oz. cream cheese
  • 16 oz. frozen sliced strawberries
  • 20 oz. can crushed pineapple
  • 2 c. mini-marshmallows
  • 2 bananas
  • ½ c. sugar
  • 8 oz. Cool Whip

    Bring cream cheese to room temperature, add sugar and beat. Add thawed strawberries with juice, mix well. Add drained pineapple and mix. Cut bananas in quarters and mix. Fold in Cool Whip and mini marshmallows. Grease 9 x 13 pan with mayonnaise. Freeze over night covered.

    HAWAIIAN AMBROSIA SALAD

    Mary Jo Werbiansky

  • 1 c. mandarin oranges
  • 1 c. pineapple chunks
  • 1 c. seedless grapes
  • 1 c. coconut
  • 1 cup mini marshmallows
  • 1 c. sour cream
  • maraschino cherries, optional

    Drain all fruit, then combine. Add coconut, marshmallows and sour cream. Mix and let set at least one hour in refrigerator.

    JELLO MOLD WITH PEARS

    Mary Ellen Seper

  • 2 - 3 oz. or 1- 6 oz. pkg. Jell-O
  • 1- 3 oz. pkg. cream cheese
  • 1 c. of half and half
  • 1 med. can of pears
  • water

    Dissolve Jell-O with 1-½ cups of boiling water and set aside until room temperature. Combine cream cheese, and half and half along with the pears and pear juice. Blend until thoroughly mixed. Add Jell-O to cream cheese mixture and blend until thoroughly mixed. Pour into mold and chill until firm, about 4 hours.

    LEMON - PEAR JELLO

    Esther Poulos

  • 3 sm. pkgs. lemon Jell-O
  • 1 pt. vanilla ice cream
  • 1 No. 2 can of pears,/ol>

    Mix Jell-O with 3 cups of boiling water and 3 cups of cold water including juice from pears. Put into refrigerator until Jell-O begins to jell. Puree pears and mix with ice cream. Then mix with slightly jelled Jell-O and place in Jell-O mold. Refrigerate until ready to serve.

    PESTO VINAIGRETTE

    Eugenic Wassilkowsky

  • 2/3 c. fresh basil
  • 2/3 c. olive oil
  • 1/3 c. fresh grated Parmesan cheese (1 oz.)
  • 2 - 3 T. red wine vinegar
  • 2 cloves garlic, minced
  • ¾ tsp. salt
  • ½ T. sugar

    In food processor with metal blade, process all ingredients until smooth. Makes 1-¼ cups.

    RED RASPBERRY RING

    Eugenic Wassilkowsky

  • 1 -10 oz. pkg. frozen raspberries, thawed
  • 2 - 3 oz. pkgs. raspberry gelatin
  • 1 pt. vanilla ice cream, softened
  • 1 - 6 oz. can frozen lemonade, thawed
  • ¼ c. chopped walnuts

    Drain raspberries, reserve juice. Dissolve gelatin in 2 cups boiling water; add ice cream, stirring until melted. Add lemonade and berry juice. Chill until partly set; stir in berries and nuts. Turn into a 6½ c. ring mold. Chill until set.

    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 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.

    THOUSAND ISLAND SALAD DRESSING

    Mary Pradun

  • 2 c. Hellmann's mayonnaise
  • 2 c. Heinz Catsup
  • 3 hard-boiled eggs - chopped
  • 3 or 4 sweet pickles, finally chopped
  • Tabasco

    Mix mayonnaise and catsup until thoroughly blended. Add eggs and sweet pickles and a few drops of Tabasco. Mix thoroughly and refrigerate at least 3 hours before serving. Overnight refrigeration is best.

    5 - FLAVOR JELLO MOLD

    Mary Ellen Seper

  • 5 - 3 Oz. pkgs. Jell-O, assorted
  • 2 lg. cans Milnot
  • 1 lg. Cool Whip
  • Mayonnaise

    Coat a lasagna size pan or a very large deep bowl with mayonnaise and chill until ready to fill. Put Jell-O into 5 large mixing bowls and add ½ cup of boiling water to each. Mix until dissolved. Take 1 can of Milnot and whip until foamy - approximately 10 minutes (a mixer works best). Spoon evenly into each bowl of Jell-O and mix well. Repeat with the second can of Milnot. Spread one layer of Jell-O into pan or bowl. Tap to remove any air bubbles. Repeat with all remaining Jell-O. Chill until set, about 4 hours. remove from pan and cover with Cool Whip.

    7 - UP SALAD

    Nadia Doss

  • 1 lg. pkg. lemon Jell-O
  • 2 c. water
  • 2 c. 7-UP
  • 1 c. pineapple juice
  • 4 lg. Bananas
  • ½ c. sugar
  • 1 lg. can crushed pineapple
  • 2 T. flour
  • 1 egg
  • 2 T. butter
  • 2 c. whipped cream

    Combine water, Jell-O and 7-UP. Add drained pineapple and slice bananas and chill until firm. Combine pineapple juice, sugar, flour, egg and butter. Cook over low heat until thick. Cool and fold in whipped topping. Spread this mixture over the Jell-O base.