Savor the Flavor

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

18

Savor The Flavor