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LENTEN VEGETABLES

Contents

Meatess and Dairyless

  • Caviar
  • Curried Parsnips
  • Curried sweet potatoes
  • Disappearing Broccoli
  • Eggplant caviar
  • Gazpacho
  • Grilled green tomatoes
  • Marinated carrots
  • Marinated carrots
  • Vegetable medley

    Meatless with Dairy

  • Ginger carrots
  • Oven fried potatoes
  • Stuffed italian artichokes
  • Vegetable quiche
  • Zucchini bake

    MEATESS AND DAIRYLESS

    CAVIAR (Russian Peasant's Ikra)

    Alexandria Lukashonak

  • 1 large eggplant
  • 1 onion, chopped
  • ½ green pepper, diced
  • 2 T. oil
  • 2 T. lemon juice
  • salt and pepper
  • 1 clove garlic, pureed
  • 1 tomato, diced or 1 small can tomato sauce

    Boil eggplant until tender or pierce skin and bake at 350° for 1 hour. Cool. Remove skin and chop or blend very fine. Sauté onion with garlic and green pepper in oil. Add tomato and cook until soft, stirring constantly. Add eggplant and cook for 10 minutes over a low flame. Add salt, pepper and lemon juice to taste. Chill. Serve as hors d'oeuvre place in a bowl surrounded by party rye.

    CURRIED PARSNIP LATKES

    Pat Dravillas

  • 3 tsp. canola oil
  • 1-½ lbs. parsnips, trimmed and peeled
  • 3 T. flour
  • 1 tsp. Cumin
  • ½ tsp. Ginger
  • ½ tsp. Turmeric
  • ½ tsp. Salt
  • ¼ tsp. pepper
  • 2 egg beaters

    Preheat oven to 450°. Lightly oil two baking sheets. Grate parsnips and toss together with flour, spices, salt and pepper. Add egg and 1 tsp. oil. Mix. Drop by rounded Tablespoons onto baking sheets. Bake about 10 minutes. Turn over and bake about another 5 minutes.

    CURRIED SWEET POTATOES

    Fr. Kryil Riggs

  • 4-½ lbs. sweet potatoes, peeled and cut into 1" cubes
  • 1 tsp. Salt
  • 1 c. dried apricots, loosely packed and cut into slivers
  • ½ c. raisins
  • 1 T. canola oil
  • 1 onion, finely chopped
  • 2 tsp. mild curry powder
  • pepper

    Place sweet potatoes in a pot of cold water (should be covered with about 1" of water). Add salt and boil, then simmer for about 8-12 minutes. Drain well. Meanwhile, combine apricots and raisins in a small bowl and pour over them 1 cup of boiling water. Let sit about 10 minutes. In a large, deep skillet, cook the onions in oil. Add curry powder and cook about 2 more minutes, until the smell changes. Add cooked sweet potatoes, apricots, raisins, and liquid from the fruits. Season with salt and pepper. Heat stirring gently, until heated through.

    DISAPPEARING BROCCOLI

    Summer

  • 2 -10 oz. frozen broccoli
  • ½ lb. Velveeta cheese
  • 2 sticks margarine
  • 1 stack Ritz crackers

    Cook and drain broccoli. Melt one stick of margarine and cheese in microwave for 1-½ minutes (on high) or, until pourable. Put broccoli in casserole dish, pour cheese and margarine mixture over it. Crumble crackers, melt second stick of margarine. Sprinkle crumbs over broccoli. Drizzle melted margarine over crumbs. Bake far 30 minutes at 325°. If doubling recipe only double broccoli and cheese.

    EGGPLANT CAVIAR

    Eugenia Wassilkowsky

  • 1 large eggplant
  • 1 small onion, chopped
  • 2 medium tomatoes or ½ c. tomato paste
  • 2 cloves garlic, pressed
  • ½ tsp. white vinegar
  • ½ tsp. sugar
  • 1 to 2 T. olive oil

    Place the eggplant in a baking g dish and bake at 375° oven for 40 to 50 minutes or until very soft. When cool enough to handle, peel eggplant and cut into chunks. Place eggplant, onion, tomatoes and garlic in a blender and process until mixture is a chunky puree. May also be mixed by hand. Stir in vinegar, sugar, and enough oil to give dip a glossy sheen. Chill at least 2 hours. Serve on bread. Note: The flavor of the onion and the garlic in this dip are strong. For milder flavor, sauté onion and garlic in a little of the olive oil before adding to eggplant.

    JEAN MOKIBER'S GAZPACHO

    Pat Dravillas

  • 2 c. diced tomato
  • 1 c. diced celery
  • 1 c. diced cucumber
  • 1 c. diced green pepper
  • ½ onion
  • 2 tsp. chopped parsley
  • 2 tsp. chopped chives
  • 2 cloves garlic, chopped finely
  • 4-5 T. red wine vinegar
  • 4-5 T, olive oil
  • 2 tsp. salt
  • 4 c. tomato juice
  • dash cayenne pepper

    Mix all ingredients, chill and serve cold.

    GRILLED GREEN TOMATOES

    Fr. Kryil Riggs

  • Green tomatoes, sliced
  • 2 T. Dijon mustard
  • 2 T. balsamic vinegar
  • 2 T. olive oil
  • 1 T. oregano

    Slice tomatoes. Whisk together remaining ingredients. Spread on both sides of the tomatoes and let marinate for a little while. Grill.

    MARINATED CARROTS

    Patricia Ketchmark

  • 2 lbs. carrots
  • 1 med. onion
  • 1 lg. green pepper
  • ¾ c. oil
  • 1 c. sugar
  • 1 c. vinegar
  • 1 tsp. dry mustard
  • 1 tsp. salt
  • 1 can tomato soup

    Boil carrots and cook carrots slightly, so they are still "crunchy". Drain. Slice onion and pepper into rings. Add to carrots. Mix all other ingredients and pour over hot carrots, onion and pepper. Stir to mix. Refrigerate until cold.

    MARINATED CARROTS

    Lana Kokayeff

  • 8 lg. carrots, cut into rounds
  • 1 C. sugar
  • 1 C. vinegar
  • 1 -1-½ T. salt
  • ½ stick cinnamon
  • 1 bay leaf
  • 12 cloves
  • 12 Allspice

    Barely cover carrots with water and boil until tender - crisp (10 minutes). Drain. Over low heat in a sauce pan, combine remaining ingredients. Boil for 5 minutes. Pour hot syrup over drained carrots; cool and chill overnight. Serves 8.

    VEGETABLE MEDLEY

    Lana Kokayeff

  • 1 - 1-½ lg. onion
  • 2 - 3 green, red or yellow peppers
  • 1- 2 lg. tomatoes
  • 3 T. oil
  • 1-½ T. paprika
  • salt and pepper
  • 1 - 2 jalapenos (optional)

    In a 5 qt. Dutch oven, cook quartered and sliced onions in oil until limp. Add quartered and sliced peppers and cook a few minutes. Add diced tomatoes, paprika salt and pepper. Tomatoes will disappear. Cook a few minutes longer until peppers are cooked but not falling apart.

    MEATLESS VEGETABLES WHICH INCLUDE DAIRY

    GINGER CARROTS

    Lana Kokayeff

  • 2 bundles of carrots
  • 2 - 3 tsp. grated fresh ginger
  • ¼ c. butter
  • ¼ c. brown sugar
  • Parsley (optional)

    Clean carrots and cut into pieces of approximately the same size and thickness. Cover with water and cook until a thin knife goes easily through the carrots. Do not overcook. Drain. In the same pot, melt the butter and add the sugar and ginger. Return carrots to the pot and cook, turning carrots over for a few minutes until the butter, sugar and ginger have coated all carrots. Sprinkle with parsley before serving.

    OVEN FRIED POTATOES

    Summer

  • 8 unpeeled baking potatoes, cut into 8 wedges each
  • ½ c. oil
  • 2 T. Parmesan
  • 1 tsp. salt
  • ½ tsp. garlic powder
  • ½ tsp. paprika
  • ¼ tsp. Pepper

    Arrange potato wedges (peel side down) in baking pan. Mix remaining ingredients and brush over potatoes. Bake in preheated 375° oven for 45 minutes or until golden brown and tender, brushing occasionally with mixture.

    STUFFED ITALIAN ARTICHOKES

    Anthony Dauro/Andrea Dauro

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

    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.

    ZUCCHINI BAKE

    Summer

  • 3 c. sliced think zucchini (unpeeled)
  • ½ c. chopped onion
  • 1 clove chopped garlic
  • 2 tsp. parsley
  • ½ tsp. oregano
  • ½ c. oil
  • ½ c. Italian grated cheese
  • 4 beaten eggs
  • 1 c. Bisquick

    Mix all ingredients given in order, except Bisquick. When mixture is mixed well, add Bisquick and mix well again. Pour into greased 9 x 12 pan and bake at 350 ° for 25 to 30 minutes. Cut into squares and serve hot or cold.