Savor the Flavor

Savor the Flavor of St. Mary’s OrtHodox Church

187 Justin Lane Route 460 Bluefield, WV 24701 www.stmarysbluefield.org St. Mary’s Orthodox Church | Facebook

St. Mary’s Orthodox Church Original structure is still standing in Elkhorn, West Virginia

St. Mary’s Orthodox Church was established in 1895 and moved to Bluefield, West Virginia from Elkhorn, West Virginia in McDowell County May 2000.

Savor the Flavor of Saint Mary’s Orthodox Church Treats and Traditions

A Collection of Recipes from Saint Mary’s Orthodox Church 187 Justin Lane Bluefield, West Virginia 24701

Copyright 2021 All rights reserved. Reproduction in whole or in part without written permission is prohibited. Printed in the U.S.A by Wordsprint, Inc.

Wytheville, VA 187 Justin Lane Route 460 Bluefield WV 24701

www.stmarysbluefield.org

St. Mary’s Orthodox Church | Facebook

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Why this cookbook? A large portion of our life happens in the kitchen, as well as around the table, eating and sharing stories with one another. Food connects us together, a blessing from God’s Creation that sustains us physically and spiritually. Orthodox Christians recognize this. At St Mary’s, food is blessed. For example, on the Feast of the Transfiguration, when our Lord Jesus Christ revealed Himself in His divinity on Mt. Tabor, we bless fruits and other harvest items to celebrate the first fruits of the season. Food is offered. A special bread is prepared for Communion, offered with wine to become the Body and Blood of Christ. When one passes away, a special, sweet grain mixture is prepared as an offering and reminder of our future resurrection. Our eating is tempered during periods of fasting. In addition to regular Wednesday and Friday fasts through most of the year, we also observe four extended periods of fasting, including Great Lent. Such fasts see us abstain from certain food items, such as meat and dairy, while also working on virtues such as almsgiving and increased prayer. Because over half our year is spent fasting, you will see the impact this spiritual practice has on many of the recipes here. Our eating is thoroughly enjoyed during periods of feasting. Though much time is spent fasting, don’t think we don’t enjoy ourselves! Rich, decadent recipes welcome us when we celebrate the end of fasting. One of the most anticipated times is when we celebrate Pascha, or Easter. Having passed through Great Lent, we arrive to celebrate our Lord’s Resurrection with an incredible variety of meats, cheeses, chocolates, and so much more. Seeing an Orthodox Easter basket, blessed with holy water and filled with sausage and eggs, is definitely a sight for sore eyes for us! As you can see, food is central to us in so many ways. A lot is communicated through our food choices. For many who helped compose this cookbook, these recipes share traditions of faith, community, and cultures from all around the world. For you, our “why” for this cookbook is to give you a vibrant taste of St. Mary’s, with the earnest hope that these recipes become a blessing from us to you to share in your own kitchen and around your table.

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Prayers at Meals

Prayer before Meals Christ our God, bless the food and drink of Your Servants, the hands that have prepared it and those of us who are about to partake of it, for You are holy and You love mankind, always now and ever and forever. Amen. Prayer after Meals We give thanks to You, O Christ Our God, for you have filled us with Your earthly bounty. Do not deprive us of Your heavenly kingdom. But as You appeared in the midst of Your disciples, granting them peace—come also to us and save us! Prayers of Thanksgiving We, your thankful and unworthy servants, praise and glorify You, O Lord, for the many blessings we have received from You. We bless You, we thank You, we sing to You and we rejoice in your great mercy. In humility and love, we praise You: O Benefactor and Savior, glory to You! We, although unworthy, have received Your blessings and gifts. As unprofitable servants, we dare to come to You, O master, bringing You thanks, as much as we can. We glorify and sing to You, our Benefactor and creator: glory to You, O most bountiful God!

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About The Dormition of the Mother of God

St. Mary’s Orthodox Church

The Dormition of the Mother of God Orthodox Church (Saint Mary’s) is a parish of the American Carpatho-Russian Orthodox Diocese of the U.S.A. whose presiding Bishop is His Eminence, Metropolitan Gregory of Nyssa. Our Parish was founded over 100 years ago in the Southern Coalfields of West Virginia. The parish started in Elkhorn, in McDowell County. The community which was organized in 1895 by immigrant coalminers from the Carpathian Mountains in Eastern Europe, built the original church, which still stands, in 1912. The old church was sold, and a new church built in Bluefield, West Virginia in the year 2000. Since then, the church has experienced some growth, with Orthodox Christians from a variety of different ethnic backgrounds becoming members, along with several American converts to Orthodoxy. Following the banquet of the liturgy, which is a taste of the Eternal Banquet in the Kingdom of God, we gather in the church hall for what we call “coffee hour.” However, a better name might be the agape meal, or meal of love. The food reflects the different cultural backgrounds treasured by our community. This part of our tradition is what we hope to share with all who may use this cookbook; a taste of our ethnic cuisines but more importantly a taste of the agape —love and community, that we share daily as Orthodox Christians.

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DEDICATION

So whether you eat or drink or whatever you do, do it all for the glory of God. ~1 Corinthians 10:31 (NIV) Savor the Flavor, St. Mary’s Orthodox Church’s first cookbook has been three years in the making. Love lives through the recipes passed down from generation to generation in this cookbook. These dishes provide us insight into our parishioner’s heritage and traditions. Whether brought from their homeland or born in the USA, we have a deep respect for the people who inspired this cookbook. The smells coming from the kitchen bring far-away memories near. The taste from a special ingredient reminds us of beautiful moments shared. This cookbook is dedicated to all of those, past and present, in appreciation for the ingredients for the many memories we will carry with us for generations to come. Glory to God for these gifts!

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A “Taste” of Our Customs and Traditions

Orthodox Christian churches can be found all over the world. But, here at St. Mary’s in Bluefield, WV, we have customs, traditions, and people from all over the world! A rich diversity comes together in our church to share in one common worship. Though we celebrate together as one body of believers, we never forget where we come from. One way we so fondly remember our traditions is through our food. Below is just a sampling of some of the various customs and histories our parish members celebrate and have passed down through generations and generations that we hope you find interesting to learn about. United States of America When our church decided to showcase our parishioner’s ethnic foods in the way of a festival, we unanimously agreed it would not be complete without a booth recognizing the country that united us. As we bring these recipes together, each sharing family traditions, it’s hard not to imagine what our ancestors were thinking as they uprooted their lives to come to America. We are a recipe of a thousand villages, a new homeland, creating history together.

United States of America (A recipe of the people, by the people, for the people)

A cup full of dreams Season with bravery Sprinkle constantly with hope Coat well in perseverance Stir with a lot of heart Add in cultures blended with customs Note: If mixture gets too hard don’t forget your Faith Bake in love.

Carpatho-Russian “The land of a thousand villages”

CZECH-HUNGARY-POLAND-UKRAINE-SLOVAK

No need looking on a map, you will not find Carpatho-Russia. Throughout its history, Carpatho-Russia has frequently been invaded, a victim of one great power or another. Most Carpatho-Russians lived scattered across a thousand villages - Czech, Hungary, Poland, Ukraine, Slovak. With their emigration, the Carpatho-Russians number as many as one and a half million people. By folklore, the Carpatho-Russians resemble the Slovaks, Ukrainians, and Poles, with influences from Austrians vi

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and Hungarians. A very large emigration came to America between 1880-1914. One of these Carpatho-Russians, Sgt Michael Strank, was the soldier who raised the stars and stripes at Iwo Jima. Our Carpathian ancestors brought with them customs unique to the villages they come from, such as the art of pysanka (egg decorating). Its name derives from the Ukrainian verb “pysaty,” meaning “to write.” Passed down from generation to generation, it is much more than egg decorating as markings are symbolic of Christ’s Crucifixion and Resurrection. Easter Celebrated by the blessing of the special paschal basket filled with foods denied during lent. Wicker baskets of food including the Easter Paska, a special golden-colored bread, decorated eggs, Pisanky, ham (shunka), egg cheese ball (Hrutka), horseradish (hrin), sour cream (smetanka) beets (tzvikla) sausage (kolbasa), butter (maslo), and other meats are brought to church to be blessed. These foods bear a special symbolism of Christ’s Resurrection, so they are blessed for this association. During the blessing of the baskets a candle placed in the middle is lit meaning Jesus is the true light who brightens the whole world through radiance of His Holy Resurrection – ‘Christos Voskrese!’ ‘Christ is Risen!’. Christmas On Christmas Eve, the last day of Advent, a Holy Night Supper, consisting of the twelve dishes is served representing the twelve Apostles. Families gather at a table with a white tablecloth and a blessed lighted candle in the center representing the Star of Bethlehem. Once the meal begins no one may leave the table. Foods served vary according to geographic locations. Most families serve the Lenten Bread, wine, garlic, honey, mushroom soup, potatoes, baby limas, green beans, sauerkraut, pirohi (perogi), fruit of prunes or apricots, bobal’ki, and nuts. Once the meal is over children argue over who gets to blow out the candle watching in anticipation to see if the smoke rises symbolizing good luck. On Christmas Day we greet each other with ‘Christos Razdajetsja! ’- ‘Christ is Born!’. Ethiopian Cuisines During the annual food festival of St. Mary Church in Bluefield, we serve a typical Ethiopian cuisine, either a spicy meat-based dish or vegetarian meals served with pieces of injera. Injera is baked from sourdough of whole grain, teff, and self-rising white lily. Teff (Eragrostis ) is a cereal grass common in Ethiopia highlands. It is a source of calcium, protein, and fiber.

Meat-based meals Wat (beef meat Stew)

Tablespoons of Ber-beri (Ethiopian red pepper) + chopped finely ONION + Ginger + herbal spices simmer over low heat until mixture is uniform.

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Moderately chopped and cubed beef prime beef mixed with onion, tomato, garlic & jalapeno and cooked, with interval stirring, until the meat is tender. It can be spicy or mild. Vegetarian meals 1. Split Peas cooked in curry and other spices + injera (bread) + vegetable stew 2. Lentils cooked in red pepper (Berbere sauce) -----spicy

3. Lentils cooked in curry and other spices-------mild 4. Vegetable stew made with Carrot, potatoes, and cabbage Romania

Romania is a country slightly smaller than the state of Oregon, located in southeastern Europe. Eighty percent of the population belongs to the Romanian Orthodox Church. The name Romania, which means “New Rome” in Latin, was given by Roman colonists after Emperor Trajan (c.53-117 A.D.) and his legions crossed the Danube River and conquered Dacia (an ancient province located in present-day Transylvania and the Carpathian Mountain region) in 106 A.D. The ancestors of the modern Romanian people managed to preserve their Latin heritage despite Gothic, Slavic, Greek, Hungarian, and Turkish conquests, and the Romanian language has survived as a member of the Romance languages group. Romanian cuisine is very diverse, influenced by waves of different cultures that Romanians were in contact with throughout centuries. Mamaliga (“mamalíga”), considered a national dish, is a corn mush eaten with butter, cheese or Sarmale (“sarmálay”) - pickled cabbage leaves stuffed with a mix of minced meats, rice, and spices. Ciorba (“chiórbá”) is a popular sour soup, seasoned with sauerkraut or pickled cucumber juice. It contains onions, parsnip, parsley root, rice, and ground beef mixed with pork (as in Meatball soup ). Mititei (“meeteetáy”) or “Little ones” , consists of ground meet rolled into cylindrical forms, seasoned with garlic and grilled. Ghiveci (“gyvéch”) is a vegetable stew containing carrots, potatoes, tomatoes, green pepper, onions, celery roots, eggplant, squash, string-beans, fresh peas, cabbage, and cauliflower. Popular desserts are Papanasi, cottage cheese donuts, topped with sour cream and fruit preserve, Clatite , thin pancakes similar to French crepes and torte (“tortáy”). Cozonac (“kozonák”) is a traditional Christmas and Easter sweet bread, filled with walnuts. Christmas dinner often consists of pork products: ham, sausages, cozonac and vin (wine). At Easter, lamb, lamb borsch, ham, sausages, breads, and painted Easter eggs are prepared. – Romanian Americans by Vladimir F. Wertsman

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Savor The Flavor Greek cuisine has been influenced by more than 3,000 years of history, making the food both simple and colorful, as well as incredibly nutritious. (Of course, climate has played its role too!) It has a reputation for being heart healthy with its heavy use of olive oil, fish, lean meats, fresh ix ix Georgia Georgia is a country in Europe, the name of which is spelled just like the state in US. While there is no evidence as to how Georgia got its name, there is believed to be a direct link to St George. There are over 365 churches in the country, named after St. George. Georgia is located on a crossroad where Europe meets Asia. Even though it is a small country, it presents large mix of various landscapes, from valleys in the east, where they grow wine, to Black Sea resorts in the west, to the mountain region with excellent winter resorts. Its history is as old as Greek mythology - According to the famous Greek myth about Jason and the Argonauts, Georgia was the home of the Golden Fleece. Primary religion in Georgia is Orthodox Christianity. Christianity was first preached in Georgia by the Apostle Andrew the First-Called in the 1st century, but became a national religion in the year 326, with grace of St. Nino. Through archeological research it was discovered that Georgia is the oldest wine-making country in the world. Wine samples found were dating back to 6,000 years BC. Georgia has a very unique and ancient cultural heritage, famous for its traditions and hospitality. Georgians love guests and believe that a guest is a gift from God. Georgia has myriad of interesting and delicious traditional dishes well known throughout neighboring countries. Georgians love bread and eat it with almost every meal. They make traditional bread called “Shotis Puri” which is shaped like a sword and baked in the special round clay oven called “Tone”. One of the delicious snacks from Georgia is called “Churchkhela”, which locals jokingly call “Georgian Snickers”. It is made from walnuts and grape juice thickened with flour. Walnuts are dipped in thickened grape juice on a string, like a candle, and hanged to dry for several days. Georgian feast (supra) is a sight to behold, with enough hot and cold dishes to feed the army, accompanied by dozens of wine toasts offered by “Tamada”(person leading the supra), Georgian polyphonic singing and traditional dance. Greek Cuisine In Greek culture, food is so much more than sustenance - it’s about culture, comfort, family, and life itself! One Greek Australian Chef jokes that if you grew up in Greece [or in a Greek household abroad], you grew up with your mother chasing you around the house with a spoonκο ! From this most ancient of civilizations comes simply prepared food that uses the best of what is in season and then adds a little “magic” in the form of flavorings to help it sing off the plate.

vegetables, herbs, fruits - especially lemons - and grains, although some dishes like moussaka and pastitsio can be quite rich. The recipes offered in this Cookbook come from members and friends of Saint Mary’s parish who have either grown up in a Greek household or else have come to love the Greek cuisine because of their love of the culture and its culinary tradition. When something is well prepared and delicious, the Greeks have a lovely expression: “Yeia sta heria sas!” Loosely translated, it means: “I kiss your hands,” celebrating the skill of the cook!

KALI OREKSI! BON APPETIT!

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TABLE OF CONTENTS

Appetizers.................................................................................. 1

Breads. ........................................................................................ 9 Yeast Bread, Quick Bread, Sweet Bread and Breakfast Casseroles

Soups. ....................................................................................... 25

Salad Dressings, Relishes and More!................................. 43

Vegetables and Side Dishes................................................ 67

Entrees...................................................................................... 79 Meats, Fish, and Casseroles

Desserts. ................................................................................ 107

Kitchen Specialties. .............................................................135

Blessed.................................................................................... 145

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APPETIZERS

Bean Dip Fasting

Ingredients: 2 16 oz. cans Bush butter beans 1 small, sweet onion, chopped Optional: 1-2 cloves garlic, minced

Canola/sunflower oil

Salt

Instructions: No baking/cooking except for frying onions.

Drain beans. Pour beans in amixing bowl, together with a little salt. Start mixing withtheelectricmixerwhileslowlypouringcanolaoil.Mixuntilobtainingapasty consistency.Choptheonionandpourinmixingbowl,togetherwiththe-optional- minced garlic. Continue to mix until well incorporated.

May decorate with slivers of fried onions and serve with Pita Chips. DELICIOUS!

Alina Vrinceanu-Hamm, Romania

Cheese Stuffed Peppers

Ingredients: 6 large Bell peppers

1 tbsp. Chopped chives

2 cups Ricotta or Cottage cheese

1 tbsp. Chopped fresh dill (for topping) 1 Loaf French bread toasted (Optional for serving)

1/3 cup Softened butter

Instructions: Cut top off peppers and clean out seeds, set aside. Beat together the cheese and butter,stirinthechives. Filleachpepperwithcheesemixtureandtopwithbitofdill.

Serve with toasted French bread slices.

Mirela Brennan, Romania

Breaded Cheese Caschcaval

Ingredients: 1/2 cup flour 1 egg, beaten

2 sticks butter, for frying

6 thick slices Caschcaval or Provolone Cheese 1/2 lemon, sliced in 6 wedges

1/2 cup breadcrumbs

*Caschcaval is similar to Italian pecorino, Greek kasseri, or provolone.

Instructions: Place, flour, eggandbreadcrumbs in3separatedishes.Meltbutter in largefrypan on medium heat. Flour each cheese slice, dip in egg and then breadcrumbs.

Fry on both sides until golden brown, serve hot or cold with lemon wedges.

Mirela Brennan, Romania

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Fifi’s “Tiropitakia” (Cheese Triangles)

Ingredients: 2 sticks of butter, softened 1 (8 oz.) package cream cheese,

1 egg, beaten 3 cups flour feta cheese

softened

Instructions: Knead first 3 ingredients together. Make into small balls, size of walnuts. Flatten outtoaboutsizeofyourpalm. Placesmallpieceof fetacheese, sizeofahazelnut) ondough center and folddoughover cheese, sealwell, pressingedgewith a fork. Other shapes canbemade if desired. Brush topwithbeatenegg. Bakeongreased cookie sheet at 350 degrees for about 30 min.

Fifi, Greece/Turkey

“Fifi came from Constantinople, Turkey in the early 1900s with her husband Nick. They settled in the booming coalfields of McDowell County, WV. They lived in Welch and from about 1950 bought and ran the Sterling Drive Inn until George Mitros took it over. Fifi was an excellent cook. And Nick was an excellent dancer of Greek folk dances. Fifi’s recipe is an easy recipe without the traditional phyllo dough. — Virginia Chryssikos

Randy’s Famous Cheeseball

Ingredients: 2 (8 oz) packages cream cheese 8 strips bacon cooked and crumbled 1 small jar Jalapeño peppers, chopped (depends on how spicy you would like the recipe to be) 4-6 green onions chopped

1/4 cup honey

12 oz. shredded sharp cheddar cheese Cracker crumbs OR Cornflake crumbs

Instructions: Cook bacon, crumble and set aside. Combine the remaining ingredients, add bacon and mix by hand. Put mixture in the refrigerator to chill overnight or 8 hours. Form cheeseball into 1 large cheeseball, or 2 smaller cheeseballs. Roll cheeseball in crumbmixture and servewith your favorite crackers. Makes: 1 large, or 2 small cheese balls. Note: Best cheeseball recipe ever! Randy Bailey makes his famous cheeseball for family and friends at Christmas.

Randy Bailey

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Veggie Bars

Ingredients: 2 packages Crescent rolls

2 packages cream cheese, softened 1 cup Miracle Whip salad dressing 1 package of Hidden Valley Ranch

1 cup steamed cauliflower florets 1 cup steamed broccoli florets 1 cup sliced cherry tomatoes 1/2 cup carrots sliced thin

Dressing

1-1/2 cups cheddar cheese

Instructions: Greasepanandplace rolls inapan, slightlycreasingtheperforatededges. Bakeas instructedonthecanandletthemcoolcompletelyafterremovingfromtheoven. Chop the following into small pieces, cauliflower, broccoli, tomatoes, and carrot. Mix the following together, 2 packages softened cream cheese, miracle whip salad dressing, ranch dressing. Combine well. Spread the cream cheese over the cooled crescent rolls. Sprinkle all the veggies evenly over the cream cheese mixture. Top with cheddar cheese and chill. Ingredients: 1 lb. Frozen puff pastry, defrosted 2 egg whites Lightly beaten, with 4 tsps. water 2 cups plus 2 tbsps. Parmesan grated OR Romano grated 1/2 cup Fresh herbs, finely chopped (chives, dill, rosemary or sage) Yields approximately eighty 12-inch straws Instructions: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper, leaving 1-inch of the pan exposed on both long sides. Cut each sheet of pastry dough in half (there are two sheets per package) and keep the dough chilled until you are ready to work with it. On a lightly floured surface, roll the dough into a 10 by 12 –inch rectangle about 1/16 inch thick. Brush the dough lightly with the egg wash. Sprinkle the surface with 1/2 cup of cheese and 2 tablespoons of herbs. Using a rolling pin, lightly press the cheese and herbs into the dough. Fold the dough in half to enclose the cheese forming a 6 by 10-inch rectangle. Brush with egg wash and sprinkle with 1-1/2 tsps. of cheese. Turn the dough over and repeat. With a long sharp knife, using a ruler as a guide, if necessary, slice the dough into half inch strips. Carefully unfold each strip and place on the parchment paper, pressing to prevent the cheese straws from curling while baking. Place in the freezer and repeat with the remaining pastry. When all are prepared, place in the oven and bake for 10 minutes, until puffed and golden brown. Store in an airtight container. Makes approximately eighty, 12-inch straws. Anonymous Contribution Ranae Semonco Bailey Savory Cheese Straws

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Warm Greek Dip

Ingredients: 2 (8 oz) packages low fat cream cheese, at room temperature 2/3 cup light Mayonnaise 1/2 cup 2% Milk 1 Tbsp. lemon juice 1 box frozen chopped spinach, thawed, drained and squeezed dry 1 cup feta cheese, crumble

1 tsp. dried oregano 1/4 tsp. black pepper

1 box Chips or Pita bread (for serving) 1/4 cup Kalamata olives, sliced thin 1/4 cup diced cucumber 1/4 cup diced red onion 1/4 cup halved grape tomatoes

Instructions: In a bowl stir together until well combined: cream cheese, mayonnaise, milk and lemon juice. Mix in the spinach, feta, dried oregano and black pepper. Transfer to 4 qt bowl of slowcooker. Cover and cook on LOWfor 2 hours. Reduce heat to WARM and top with condiments, kalamata olive, cucumber, red onions, grape tomatoes.

Serve with various chips or pita bread.

Carolyn Demopoulous, Greece

Garlic Dip – Skordalia

Ingredients: 4 slices white bread 3 cloves garlic, peeled and chopped 1 tbsp. white vinegar 5 tbsps. olive oil 1 tbsp. Walnuts OR Almonds, ground 1 tsp. salt

Instructions: Soak bread in water 10 minutes, then squeeze out water. Place in blender with garlic, vinegar, & salt. Blend until smooth. Add olive oil slowly. Add nuts & blend briefly. (Sauce shouldhave the consistencyofmayonnaise.) Serveon topof fried vegetables or fish. “This dish was a favorite of certain guests at the Chryssikos dinner table, who would request it whenever invited to dinner. My Mother would tell her dinner guests to be sure they had nowhere else to go afterwards!“

Virginia Chryssikos, Greece

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Tsatziki

Ingredients: 1 pint pressed yogurt, (draining thru cheesecloth to remove excess liquid) 3-4 cloves garlic, pressed or minced 2 tbsps. olive oil Juice of 1 lemon Diced fresh dill or 1 tsp. dried dill 1 cucumber grated, and strained well using a cloth to remove liquid Salt and pepper, to taste Instructions: Place yogurt in a bowl &add all ingredients. Mixwell. Chill. Servewithwedges of pita bread or raw vegetables.

Our Ethnic Cuisine Cookbook, Holy Trinity, Roanoke, Va.

Roasted Eggplant Spread

Ingredients: 4 medium eggplants 1 onion, diced 1-2 cloves garlic (optional) 2 tbsps.-1/2 cup sunflower oil 2 tbsps. Lemon juice Sea salt and pepper, to taste 2 tbsps. mayonnaise (optional-becomes non fasting)

Instructions: Heat the grill may add soaked mesquite chips for extra smoke flavor. Rinse the eggplants,piercetheeggplantskinsinseveralplaceswithafork.Grilltheeggplants on each side. Turn them over every 10-15 minutes or so. Grill them until they are charred (40-45 minutes). Cut the stems off. Cut a slit along the side of each eggplant and transfer the eggplantstoastrainerforhalfanhourtoallowthebitterjuicestodrain.Thelonger you drain them the sweeter they will be. Peel the eggplants cleaning off the black crust. Mix the eggplants using a hand mixer. Gradually add sunflower oil. Add salt, pepper, lemon juice and chopped onion. Refrigerate. Serve with olives tomatoes and pita chips.

Alina Vrinceanu-Hamm, Romania

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5

Spinach Croissant Rolls

Ingredients: 1 roll Pillsbury croissant rolls

1/4 cup parmesan

3 tbsps. butter

1 cup spinach 1/2 tsp. basil

1-1/2 tsps. garlic salt

1 (8 oz.) package cream cheese

1/4 tsp. black pepper

1/4 cup mayo

Instructions: Inabowl stir togetherbutter,garlicsalt, creamcheese,mayo,parmesan, spinach, basil and black pepper. Open the croissant rolls cut the croissant triangles in half. Fill the center with a small spoonful of the spinachmixture and roll into a ball. Repeat until you run out of croissant rolls or spinach filling. Once it is a ball place them in a well-greased Bundt pan. Smaller Bundt pans are preferred as they will appear more full when completed. Bake for 30to40minutes at 350degrees. Let cool for fiveminutes then turnonto a platter and serve with a bowl of marinara sauce in the center.

Note: Great pull-apart appetizer.

Pani Christyn Dranginis

Tish’s Clam Dip

Ingredients: 2 (8 oz) packages cream cheese 2 (6-1/2 oz.) cans minced clams

1 tsp. Worcestershire sauce 1 tsp. favorite hot sauce

1/4 cup clam juice

1 tsp. Lemon Juice

2 tbsps. minced onions 1 Loaf of French Bread toasted, Baguette, or serve in a hollowed out bread bowl reserving inside for dipping. (toasted) Instructions: Cream the creamcheese and beat in clam juice, Worcestershire sauce, hot sauce and lemon juice. Stir inclamsandmincedonion.Cut toptheoffbreadandremove center carefully. Cube the bread that is removed fromthe inside of loaf. Pour dip mixture into thebread, put topback on andbake for 2hours at 250degrees. Bake the bread cubes at the same time and serve as dippers for the dip. Note: It is aprivilegetohaveTish’s tastyclamdiprecipe! Althoughthis is adip, you could eat it as meal!

Tish Beasley

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Tuna Artichoke Dip

Ingredients: 1 jar Reese Artichoke Dip 2-5 oz can Albacore tuna, drained 2 slices American cheese (or other type if making fasting) 1 box Crackers or Pita chips (for serving)

Instructions: Combine all ingredients in amicrowave safe bowl. Microwave 1-2minutes, stir to blend. Serve with crackers or pita chips.

Pani Lisa Tyson

Herbed Bruschetta

Ingredients: 1/2 cup Fresh Italian parsley,

1/4 cup olive oil

finely chopped

2 large very ripe tomatoes 3 tbsps. fresh mint, finely minced 24 1/4-inch thick slices of peasant

1/2 cup drained capers, chopped 1 tbsp. fresh tarragon, finely minced

Salt and pepper, to taste

bread or French baguette

Instructions: In amedium-size bowl, place the parsley capers, tarragon and salt and pepper to taste. Add the oil and toss well. Dice the tomatoes very fine, but do not peel or seedthem.Placethetomatoinanotherbowl.Seasonwithsaltandpeppertotaste, and add the mint, Let everything stand at room temperature for at least 1 hour. Note: From the Italian bruscare “to toast.” This is an annual tradition that began incelebrationof thenewlypressedoliveoil. Themost important component the bread grilled over an open fire. The second: the spicy fresh-pressed virgin olive oil of the late fall season. Ancient Romans were the first to brush crusty grilled breadwitholiveoil,acustomthatspreadthroughoutcentralItaly,gathering,other ingredients—tomatoes, garlic, herbs—-as it traveled.

Anonymous Contribution, Italy

Eggplant Dip -- Baba Gannout

Ingredients: 1 large Eggplant

1/4 cup Tahini sauce (sesame paste)

1 clove garlic, minced

2 tbsps. water

1 tsp. salt

1/2 cup lemon juice

2 tbsps. plain yogurt

Olive Oil

Instructions: Preheatovento375degreesforabout50minutes.Placeeggplantonbakingsheet and pierce with a fork several times. Bake until soft. Set aside to cool, then peel and mash. In a separate bowl combine, combine tahini, salt, garlic, lemon juice; graduallyaddwatermixingwell. Fold inmashedeggplant sprinklewithabitolive oil. Serve with pita bread wedges. Anonymous Contribution, Lebanon Cuisine

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BREADS Yeast Bread, Quick Bread, Sweet Bread and Breakfast Casseroles

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SOURDOUGH BREAD

Ingredients: Starter

1 package yeast instant potatoes 1/2 cup sugar 1 cup hot water from the tap, 3 tbsp.distilled is best since most tap water has chlorine which will kill yeast)

Bread All of starter 1 1/2 cups hot water from the tap 1/4 cup vegetable oil 1/2 cup sugar 1 tbsp. salt 6 cups flour (plain not self-rising)

Instructions: For the starter, shake ingredients together in a quart jar, then uncover and let sit until bubbles form (from 10 minutes to an hour). For the bread, mix ingredients together, put in a large bowl. Knead dough until smooth and elastic and does not stick to counter. Place in a large, greased bowl, cover with a towel and let rise in a warm place until doubled in size. Punch down. Shape into 2 loaves and place in greased pans. Let rise again and bake at 350 degrees about 30-45 minutes. Loaves are done if they sound hollow when tapped. Makes 2 loaves. Optional: If you want to make whole wheat bread use 2 cups whole wheat flour and 4 cups plain, not self-rising.

Carolyn Demopoulous

Sweet Beer Bread

Ingredients: 3 cups self-rising flour 1/2 cup sugar 1 (12 oz.) bottle beer 1/4 cup butter, melted

Instructions: Stir together the flour, sugar, and beer. Pour the batter into a lightly greased 9X5 loaf pan. Bake at 350 degrees for 45 minutes. Pour melted butter on top and bake an additional 10 minutes.

*Sounds too simple to be good…? JUST TRY IT!

Ranae Semonco Bailey

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Plain Focaccia Bread

Ingredients: 1 lb. potatoes, preferably Yukon Gold or Yellow Finn, peeled, boiled and mashed 1 package active dry yeast 1/2 tsp. sugar 4 to 4-1/2 cups all-purpose flour 1 tsp. salt 1 tbsp. olive oil Instructions: Peel, boil and mash the potatoes; you should have two cups. Reserve the potato water. Cool to lukewarm. Meanwhile, in a small bowl combine the potato water, yeast, and 1/2 teaspoon sugar stirring to combine. Let the mixture proof (foam- up) 8 to 10 minutes. In a large bowl of an electric mixer with a dough hook or beaters, combine flour and salt. Add the cooled mashed potato and yeast mixture. Beat the dough at medium speed 5 to 8 minutes. The dough will be wet and sticky. Add up to 1/2 cup more flour. The dough will still be somewhat wet and sticky. Beat in the oil. Lightly coat a large bowl with vegetables oil. Scrape the dough into the bowl, turning to coat. Cover the bowl with plastic wrap and refrigerate overnight. The next day, punch the dough down and top as desired. Traditionally baked for 40-50 minutes at 400 degrees in a lightly greased 14-inch deep dish pizza pan. VARIATIONS: 2 tbsps. olive oil, 1 cup chopped black olives-drained, 1 tablespoon fresh rosemary –chopped and 1 teaspoon sea salt. Once the dough has been pressed into the pizza dish, let rise for 45 minutes in a warm place. Brush with olive oil, scatter the olives and rosemary over the dough and press in slightly. Sprinkle the surface with salt. 1-1/2 cups assorted dried fruits (apples, pears, cherries, figs, prunes, apricots etc.), 1 vanilla bean split, 1 egg white and 1 tbsp. raw sugar. In a saucepan combined the dried fruits, vanilla bean and 4 cups of water. Bring to a boil, reduce heat and simmer 20 minutes or until the fruit is softened. Drain and reserve the vanilla bean. Dry the fruit. In a small bowl whisk egg white till foaming. Brush the surface of the dough with egg white, arrange the fruits pressing in slightly. Arrange the vanilla bean decoratively in the center. Sprinkle the surface with sugar. Bake for 40-50 minutes. Or until the crust is golden and sounds hollow when tapped. Cool on a rack and serve warm or at room temperature.

Bake at 400 Degrees Pre-heat: 400 degrees 40-50 minutes

Anonymous Contribution, Italy

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Italian Bread

Ingredients: 1 package active Dry Yeast 1 cup warm water (105 to 115 degrees) 1 tbsp. salt 2 cups warm water 6-7 cups flour

Cornmeal OR Extra Flour 3 tbsps. melted butter

Instructions: Dissolve yeast in 1 cup warmwater, let stand 5 min. Dissolve salt in 2 cups warm water. Putt 5 cups flour in a large bout, add wet ingredients, mix well. Add enough remaining flour to make a workable dough. Turn out onto a lightly floured board and knead for 10 minutes until dough is smooth and elastic and has a satiny sheen. Or using a stand mixer with a dough hook, mix for 7-8 minutes. Place in a greased bowl and turn once to grease the top. Cover with a damp cloth or plastic wrap; place in warm draft-free place till doubled in bulk 1 to 1-1/2 hours. Turn dough out on board and knead for five more minutes. Divide dough into two pieces and round each piece into a ball. Return to grease bowl, turning once and cover as before. Approximately 40-60 minutes. Separate pieces of dough, roll each ball into an oblong shape using both hands. Sprinkle with flour or cornmeal. Place formed loaves on parchment paper, on a baking sheet, cover and let rise till doubled in size. About 30 min. Brush the tops with melted butter. Make one slash, about an inch deep, down the entire length of the loaves. Place in the oven at 375 for 50-60 minutes or until golden brown and the bread sounds hollow when tapped. Makes 2 loaves.

Anonymous Contribution, Italy

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Perfect Pizza Dough

Ingredients: 1 package active dry yeast 1 cup very warm water (105 to 115 degrees) 1 tsp. salt 3-1/2 cups flour (All-purpose Or Double 00) 2 tbsps. olive oil Cornmeal, Semolina Flour OR Extra Flour

Instructions: Dissolve yeast in water, let stand 5-10 min. Combine flour and salt in a large mixing bowl. Make a well in center of flour and gradually work half the yeast mixture into well with your fingers. Add 2 tbsps. Olive oil and gradually work in remaining yeast mixture. Add tablespoon more water if need to make dough soft and smooth. Turn dough onto a flat surface and knead for at least 10 minutes—should be dull and elastic with a dull sheen. Shape into a ball and place in a large, greased bowl turning to grease the top. Cover with a damp cloth or plastic wrap. Let rise for 45-60 minutes in a warm place. Divide dough in half. On a floured or cornmeal surface shape dough into a 13 14 inch circle about an 1/8 of an inch thick leaving a thicker edge around the perimeter so toppings do not spill. Liberally flour the dough, fold in quarters, carefully unfold on baking sheet. Rub top of dough with a tablespoon of olive oil and top with favorite toppings. Bake at 450 degrees for 20-25 minutes until the crust is crisp and browned. Makes two, 13 inch pizza doughs.

Anonymous Contribution, Italy

1-2-3 Mayo Biscuits

Ingredients: 2 cups self-rising flour 1 cup whole milk OR buttermilk 3 tbsps. Mayonnaise

Instructions: Combine the flour, milk and mayo, mix well with a spoon and fill greased muffin cups ½ full.

Bake for 15 minutes in 375 degree oven. Makes 12 biscuits.

Ranae Semonco Bailey

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Kulich – Slavic Orthodox Easter Bread

Ingredients: 2 cups warm milk 2-1/2 cups plus 3-1/2 cups flour 1 package dry yeast 1-1/2 sticks unsalted butter, softened 2 cups of sugar divided in half 3 eggs 1 tsp. salt 1 tsp. vanilla 1/3 package golden raisins

Instructions: Dissolve yeast in warm milk, add the 2-1/2 cups flour, and mix by hand. Let rise 45-60 minutes. Beat together the butter and 1 cup sugar until soft. Beat together 3 eggs and 1 cup of sugar. Add all of the above mixtures and remaining ingredients to the mixture and mix on a low speed in mixer for about 15-20 minutes. Let rise 2 hours. Put carefully in forms. Coffee cans or juice cans, etc., which have been lined with parchment paper and let rise about 1 hour. Bake in 325 degree oven for 40-55 minutes or until golden brown. (Not too dark). Let cool in forms for 10 minutes, then carefully remove and cool on sides turning occasionally to prevent flat sides. Wrap when totally cool and freeze. Makes: 2 loaves.

Matushka Anne’s Kitchen Monastery Kitchen-Orthodox Monastery of the Transfiguration

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Buttermilk Biscuits

Ingredients: 2 cups all-purpose flour 1/4 cup (for dessert biscuits only) sugar 1 tbsp. baking powder 1/2 tsp. baking soda 1/2 tsp. salt 1 cup buttermilk 3 tbsps. oil 2 tbsps. (for dessert biscuits only) vanilla extract

Instructions: Preheat the oven to 425 degrees. Lightly grease two 13 by 18-inch baking sheets. Place flour, (sugar), baking powder, baking soda and salt in a medium sized mixing bowl and stir to combine. Add the buttermilk, oil and (vanilla) and mix with a fork until just blended. Do not overmix or the biscuits will be tough. Ass and additional tablespoon of buttermilk if the dough seems to dry, should be fairly sticky. Drop the dough by heaping tablespoons 1-1/2-inches apart, onto the baking sheets. Bake for 10-12 minutes., until light golden brown. Remove from the oven and serve immediately. Note: To make even more special top with shredded cheese or butter with fresh herbs and parmesan. These are great for strawberry shortcake-in the sweet version. Or rather than make a traditional crust on chicken pot-pie, why not top it with some savory buttermilk biscuits?!

Pani Christyn Dranginis

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Grandma Semonco’s Yum-Yums Yum-Yum’s are cupcakes that Grandma Semonco made often, and they were loved by everyone!

Ingredients: This is a double recipe. 1 cup Crisco 1 box light brown sugar 4 eggs 2 teas. cinnamon 2 teas. ground cloves 1/2 teas. Nutmeg – can use a little more nutmeg if desired

2 cups buttermilk 2 teas. baking soda 2 cups raisins – scalded in hot water 3 cups flour – or enough to make a thin paste

Heat oven to 375 degrees and line cupcake pans with liners. Cream sugar with Crisco and add beaten eggs –– Beat until creamy. Mix together the flour, cinnamon, cloves and nutmeg . Put soda into buttermilk. Add part of the buttermilk mixture and part of the flour mixture alternately to the creamed Crisco, sugar and eggs. Add the raisins last. Mix all together. Pour into cupcake liners in a cupcake pan. Bake for 30 minutes at 375 degrees. * You can substitute 2 sticks of softened butter for 1 cup of Crisco.

Eva Bailey, Daughter of Grandma Semonco

Banana Nut Bread

Instructions: Sift dry ingredients into bowl; flour, baking soda, salt and caster sugar. Add the nuts. Add the remaining ingredients to the dry mixture. Stir just until batter is nicely combined. Pour into a greased medium-sized loaf pan. Bake at 350 degrees for about an hour.

2 cups sifted flour 2 tsps. baking powder 1/2 tsp. baking soda 3/4 tsp. salt 1/2 cup caster sugar (or very fine sugar) 1 cup chopped walnuts Egg replacer, the equivalent to 1 egg

1/4 cup vegetable oil 1 cup mashed bananas 1 tbsp. lemon juice

Anonymous Contribution

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Paska – Recipe from Grandma Semonco *with the exception of using a KitchenAid mixer Preheat oven to 400 degrees – Do not wait until later. This will allow your kitchen to get warm enough for the bread to easily rise. It is best if ingredients are at room temperature i.e. eggs, butter, etc. and I use Hudson Cream flour only; not bread flour.

Ingredients and Process: Yeast – choose one of the options below 3 cakes of yeast

3 packages of yeast 6 ¾ teaspoons of yeast

Dissolve yeast in ½ cup of warm water with a pinch of sugar and let stand for a few minutes Scald 2 cups of whole milk (heated to a near boil; bubbles will begin to appear around the edge of pot)

Add to scalded milk: 1/2 cup of butter – 1 stick

2 teaspoons of salt 2 tablespoons sugar Let this mixture cool until lukewarm.

Beat 5 large eggs in mixer. After the milk is cooled to lukewarm, add the egg mixture to the milk. Be careful not to “scramble” your eggs by adding to the milk too soon. Begin adding flour one cup at a time sifting the flour as you go if you have not pre-sifted. After two cups, add the yeast mixture to the flour and change the paddle over to the dough hook. Do not turn the mixer above 4/5. Finish adding the flour sifting as you go until you add all 6½ cups flour. Let the mixer knead the dough for about 7 to 10 minutes or until it is very smooth. Spray large bowl generously with cooking spray and put all the dough into the bowl, spray the top of the dough lightly, cover with a damp cloth and let rise until double. This can take anywhere from 1 hour to 2 hours depending on the temperature of the kitchen. While the dough is rising prepare pans. This recipe makes two medium loaves or one large and one small loaf. Grease pans generously with CRISCO (do not spray with PAM or use OIL) and flour well. Punch down dough so you can knead out air bubbles. Do not put dough back into the mixer; this time you must knead on a dough board by hand. Flour the dough board generously because the dough is going to be sticky. Don’t over work the dough and do not knead too much flour into it; but work out the air. Divide the dough into two well-formed balls (reserve a little for decorating)

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and put into your prepared pans. Before baking brush beaten egg yolk over tops. If you want to decorate with braids or a cross, now is the time to take some of your reserved dough to roll into ropes for decorating. You will let the bread rise a second time for about 30 minutes. If you want to decorate the tops of the bread, be sure to reserve some dough to make ropes or crosses. Bake for 15 minutes at 400 and then reduce heat to 375 and bake 30 minutes longer or until done. (when it sounds hollow when you tap on the top, it is done) This recipe was adapted from my Grandma Semonco who did not have a Kitchen Aid mixer and baked in her coal stove or very early on, a Coke Oven. Ingredients: 2 packages of Pepperidge Farm Herb Blend Stuffing 1 carton of Chicken Stock (have more on hand in case you need it to moisten with) 1 stick of butter 3-4 tbs. of oil 2 large onions diced 1 package of celery diced Salt and Pepper More oil and butter for browning. *Add more seasoning if you want: sage, savory herb, poultry, etc. It depends on how strong you like the herbs to be and sometimes the stuffing mix alone isn’t very strong. Instructions: Sauté’ onion and celery in butter and oil. Add salt and pepper and any additional seasonings you like at this time. After celery and onion get tender, (not limp) add the stuffing and mix well. Begin adding the stock until all stuffing is moist but do not overdo it. If you need more than one carton, just add slowly so you do not over moisten. Form into patties and brown in skillet. Mom’a stuffing recipe is a favorite by anyone I know that has eaten it. I can remember when she toasted the bread and cut it into small cubes. LOTS OF BREAD! She eventually started using the Pepperidge Farm Stuffing. Another great thing about this recipe is that it can easily be adapted as a fasting recipe. Replace chicken stock with vegetable stock, use margarine instead of butter and brown in oil. I have made this as a fasting recipe and could hardly tell the difference myself. MOM’S THANKSGIVING STUFFING

Ranae Semonco Bailey

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Artoklasia

Ingredients: 4 tbsps. yeast 2 cups warm water

1-1/2 lbs. Crisco, melted 10 lbs. all-purpose flour 2-1/2 cups sugar 1 tbsp. salt 1 tsp. powdered mastica (or vanilla) 1 cup vegetable oil 1 cup toasted sesame seeds 1/2 cup milk

Instructions: Dissolve yeast in warm water and set aside. Sift flour into large bowl adding sugar, salt and Mastica. Make a well in flour and place melted shortening and yeast in well. Mix well, adding warm water as needed to form dough. Pour a little oil over palms of hands and knead dough for 5 minutes. Place dough in a warm place and let rise (double). Divide into 5 loaves. Place each loaf in round greased cake pan and brush with milk. Let loaves rise double. Sprinkle with sesame seeds and bake in preheated oven at 350 degrees for 15 min. Reduce the heat to 300 degrees and bake for 1 hour.

Kathrine’s Kitchen Monastery Kitchen-Orthodox Monastery of the Transfiguration

Egg Casserole

Ingredients: 12 slices bread 3 cups milk 2 lbs. sausage 6 eggs

1/2 lb. grated Cheese

Butter

Salt and pepper, to taste

3 qt. casserole dish

Instructions: Trim crusts off bread, butter slices, place butter side down in a lightly greased casserole dish until there is one full layer. Place 1/2 cheese and 1/2 sausage on top of first layer. Combine eggs, milk, salt and pepper to taste. Pour egg and milk mixture over the top. Layer additional bread, then the remainder of the cheese and sausage. Press down and refrigerate overnight. If casserole appears dry add another egg to a half cup milk. Do not want too much liquid but want the bread to appear saturated. Bake at 325 degrees for 1 hour. Serves: 8 to 12 people Variations: Add 1 medium chopped sauteed onion for a more savory casserole. Or substitute

Kathy Opromollo

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Vasilopita (Marmarini) This is the Emperor’s Vasilopita recipe from the island of Marmara. A sweet, delicious bread traditionally served on New Year’s Day. A coin is hidden inside and whoever gets it has a special blessing. Ingredients: 12 cups sifted bread flour 4 sticks unsalted butter 6 eggs 3 cups whole milk 3 packages quick rise dry yeast 3 cups sugar 1-1/2 tsps. finely crushed mastica (or vanilla if you cannot find mastica) 3 tsps. salt 3 tsps. cinnamon Orange peel OR Brandy flavoring Place the mastika, cinnamon, 1/4 sugar, 1/2 cup flour, salt and flavorings in a bowl and mix. Melt the butter and add the milk, constantly stirring at a low heat. Whip the eggs together until they are golden yellow. Add the mastika mixture to the eggs and mix well. Add the yeast mixture to the eggs and mix well. Gradually stir in the milk/butter mixture. Gradually mix in the sugar. Add 2 cups of flour continue stirring well. Gradually add flour 1 cup at a time until the dough is not sticky. Knead the dough with the additional flour for 15-20 minutes. Put dough in a ball and cover in butter. Sprinkle flour in a cross over dough and have each cook (or child) make a cross on the dough’s center. Place dough in a covered, greased pan and allow to rise about 2-1/2 hours. After the dough has doubled in size, punch in the middle, divide into greased pans and allow to rise 45 minutes. (Place coin at this stage). Cover in an egg white gloss and sprinkle the top with sesame seeds and decorate with almonds and or cinnamon prints. Instructions: Place the yeast and 1/4 cup sugar and 1/4 cup warm water in a bowl.

Bake at 325 degrees for 40-45 minutes.

Anonymous Contribution, Turkey

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