Revised 'Nog Recipe

If you came to the blogg (intentional sp.) for the eggnog recipe a few days ago, you'll notice I revised the amount of rum.

You see - we whipped up a batch last night. And, as you have read, one must adjust to taste. I was mainly referring to nutmeg, but we all decided what was missing was more rum.

Funny thing though, with each successive batch what we ended up adjusting changed. First it was more rum. Then it was more brandy. Next it needed more half and half. Followed by more powdered sugar. Anyone notice a trend here?

Anyway, in the end just use more rum.

Here's more eggnog stuff.

First one is from Salon.com: History of Eggnog

http://fairuse.100webcustomers.com/fairenough/salon044.html

The second take you to bunches of nog stuff. Surf to About Nog

http://coffeetea.about.com/od/eggnog/r/cookednog.htm

That's all for now.

Editor.

Eggnog Recipe

Yes the eggnog recipe will now be posted.

You've been very patient. All good things, etc., etc., etc.

• half gallon of eggnog
• 1 quart Half & Half
• 1 package Dream Whip
• half cup powdered sugar
• 12 ounces Bacardi Rum
• 4 ounces Christian Bros. Brandy
• Nutmeg

Stir it all together in a great big bowl. We use a funnel to pour it back into the original eggnog container.

As with all recipes, you need to adjust to taste. Especially that Nutmeg part.

Be careful. This bad boy is filling.

Throw me some feedback, will ya?

Editor

Holy Protection Cookbook

EGGNOG RECIPE!!!!

Yes. It's true! I have located the eggnog recipe.

I will be posting it in the very near future. Very.

I know its been a year almost since I talked about
it. But follow through is the key.

Remember. Soon.

Editor

Chicken with Rum

Hot rum in the summertime - Hot rum in the summertime! Sorry - I got a new CD compilation of Sly and the Family Stone tunes recently. Kind of sticks in my brain.

Enjoy this one. I going on a rum theme the next couple posts.

Chicken Rummy

• 2 teaspoons vegetable oil
• 3 medium onions, thinly sliced
• 6 garlic cloves, chopped
• 1/2 cup chicken broth
• 1 whole chicken (3 to 3-1/2 pounds)
• 1/4 cup dark rum
• 2 tablespoons apple cider vinegar
• 1/2 cup packed light brown sugar
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground red pepper
• 1-1/2 teaspoons salt

Preheat the oven to 350 degrees F.

In a large skillet, heat the oil over medium heat.

Stir in the onions and garlic, and cook for 8 to 10 minutes, or until golden.

Pour mixture into a 9 x 13-inch baking dish; pour the chicken broth over the onion mixture and place the chicken over the top.

In a medium bowl, combine the rum, vinegar, brown sugar, cloves, cinnamon, ground red pepper, and salt; mix well to make a glaze.

Brush half the glaze over the chicken, and bake for 30 minutes.

Drizzle the remaining glaze over the chicken and bake for 40 to 45 minutes, or until no pink remains in the chicken and the juices run clear.

Thanks for your time,

Editor

Holy Protection Cookbook

Orthodox Documentary Video

Here's a video about the current situation of the Bulgarian Orthodox Church. It's subtitled in english and lasts about 30 minutes. I found it interesting. Just thought I'd pass it along.

Documentary courtesy of the Pokrov Foundation. (English)

--Editor

Holy Protection Cookbook

Ingredient Substitution

I stumbled across this chart the other day. I really would like to attribute this article to someone but I just couldn't find a source. So instead of the article I am just going to provide a link to the website's page.

Here it is:

http://www.ehow.com/how_114372_substitute-missing-ingredients.html

While you're there, you'll find other interesting items I'm sure.

Have a great day!

Editor

Holy Protection Cookbook

Strawberry Recipe

'Tis strawberry season 'round these parts (truthfully, the tail end) and since I've been in the strawberry mood I hunted up an article that contained a recipe that I thought sounded really good. Gonna give it a go while I still can. I hope you agree. Read on!

***
Strawberries - More Vitamin C than Oranges!
by Stephanie Ng

Strawberries!

You think of red, sweetness, heavenly, delicious, romance... How much more do you know about the fruit?

Fun Facts:

• The straw”berry” we eat is not a berry or even a fruit; it is the enlarged receptacle of the flower.
• Strawberries are the only fruit with seeds (about 200) on the outside.
• They are a member of the Rose family.
• Strawberries are grown in every state in the US and every province in Canada. California produces 80% of the strawberries in US.
• Ancient Romans believed that strawberries alleviated symptoms of melancholy, fainting, all inflammations, fevers, throat infections, kidney stones, bad breath, attacks of gout, and diseases of the blood, liver and spleen… just about everything.
• The current version is a hybrid of North American and Chilean wild strawberries, developed by the French in the 18th century.
• A museum dedicated this wonderful fruit is located in the strawberry-growing town of Wepion, Belgium.

Nutritional value:

Strawberries is rich in potassium, which assists in muscle contraction and in maintaining fluid and electrolyte balance in body cells. Its folic acid, a crucial vitamin for pregnant woman (for brain development of baby) is one of the highest among fruits. A cup of strawberries has more Vitamin C than an orange!

Here is the easiest an greatest way to take the fruit - besides the wonderful vitamins and minerals from strawberries, you’ll get lots of calcium from the milk and yogurt. Enjoy!

Healthy Strawberry Smoothies

Preparation time: 5 minutes Servings: 2

Ingredients:

• 1 cup strawberries
• 1 cup milk
• 1/2 cup vanilla yogurt
• 2-1/2 tbsp sugar
• 1 teasp vanilla extract

Directions: Pick 2 perfect strawberries from the crowd. Freeze the rest.
Look at the strawberry. Smell it. How sweet! No wonder it’s one of the most favorite fruits.

Pour everything else into a blender or food processor. Blend until silky pink, the color of ballerina’s slippers. Adjust sweetness to taste.
Garnish the glasses with the perfect strawberries. Eat one - I know it’s irresistible. Cut the other one in half for garnishing.

Tips: In case you are wondering, frozen strawberries (vs fresh ones) make the smoothie thicker.
Reduce the amount of milk by half or add a scoop of ice cream to get a thicker texture.
If you don’t like yogurt, replace with 1 cup of milk.
Replace the sugar with 1.5 tablespoon honey to make the drink even healthier!



Stephanie writes a light-hearted daily blog on healthy, delicious and family-friendly beverages, together with nutritional value and fun facts on foods. Know more about what you eat (or should eat) at http://www.yourdailydrink.com/
Article Source: http://EzineArticles.com/?expert=Stephanie_Ng

***

Thanks for your time today.

Editor

Holy Protection Cookbook

Portobello Mushroom Steak

In honor of Memorial Day I am linking to an article in the Louisville Courier-Press. It describes two competition ( see article) steak recipes that are part of a cookbook compiled to benefit Marines. More specifically:

"All proceeds from the sale of cookbooks will go to four charities that directly benefit Marines: Wounded Warrior Project, Injured Marines Semper Fi Fund, Fisher House and Marine Corps-Law Enforcement Foundation."

I'm requesting you read the full article, but if you'd just like to check out the cookbook, click to www.commandofthegrill.com.

Thanks and have a safe day.

The Editor

PASTITSIO Greek Casserole

Time to return to our regularly (kinda) scheduled broadcast.

I'm returning to the casseroles. I have one left in this section and then I'll begin the vegetable dishes.

Please follow along if you would. Kidding.

This one is pretty long so have a seat.

By the by, if you enjoy Greek food, have a look over there on the right and click on the free cookbook link. One of them is an Authentic Greek Cookbook.


PASTITSIO

Greek Casserole

Meat Filling:

• 2 large finely chopped onions
• 2 finely chopped garlic cloves
• Tbsp. olive oil
• 1 lb. lean ground beef
• 1 lb. ground lamb
• 3 oz. tomato paste
• 1 cup dry red wine
• ¼ tsp. grated orange zest
• 1 tsp. ground cinnamon
• 1 tsp. ground allspice
• salt and pepper to taste
• 2 well beaten eggs
• 1½ cups grated Kefalotyri or Parmesan cheese
• ¼ cup fine bread crumbs
• 1 lb. elbow macaroni or ziti
• 3 Tbsp. butter

In a large skillet saute onions and garlic in olive oil.

Crumble meat into pan and fry until pinkness is gone. Drain out the fat from the skillet.

Stir in the tomato paste, wine, and spices.

Bring to a simmer and cook, covered, until all the juices have been absorbed. This takes about 45 minutes. Stir occasionally to keep mixture from sticking to the skillet. Remove the mixture from heat.

After thoroughly cooled, stir in eggs, cheese, and bread crumbs.

Cook macaroni according to package directions, al dente.

Drain thoroughly and toss with butter.

Cover and set aside while preparing Cream Sauce.

Cream Sauce:

• 8 Tbsp. butter
• 7 Tbsp. flour
• 1 quart warm milk
• 4 egg yolks
• 1½ cups grated Kefalotyri or Parmesan cheese salt and pepper to taste

Topping:

• ½ cup fine bread crumbs
• grated nutmeg
• butter

Melt butter in large heavy sauce pan.

Stir in flour and heat until roux is no longer floury but NOT BROWN.

Gradually pour in the warm milk, stirring continually. Bring mixture to a bubble and simmer until it thickens. Stir continuously to prevent scorching. Remove from heat.

Add salt and pepper to taste.

Stir some of the sauce into the beaten yolks to warm them. Whisk the yolks into the sauce.

When the sauce has cooled, add the grated cheese.

Butter a baking dish (12 x 9 pyrex) and sprinkle a little bread crumbs on the bottom.

Cover with the meat filling.

Pour half of the cream sauce over the meat.

Pour macaroni on as the next layer spreading it out evenly.

Pour the rest of the sauce over the macaroni.

Sprinkle the casserole with about ½ cup bread crumbs.

Sprinkle a little nutmeg and dot with butter.

Bake at 350° for about 1 hour or until casserole is set and top is golden brown.

Best if you let it sit for about 15 minutes before cutting. Serves 6 to 8.

hmmhmm GOOD!

Editor

Holy Protection Cookbook

HAPPY EASTER!

PROSPHORA Holy Communion Bread

Man are my ears burning. I know it,s Saturday morning and I said I'd post THE bread recipe yesterday but.................I forgot. Yep. I forgot. I got busy with other things and it just slipped my mind. Please forgive me.

Happy Easter!

Holy Communion Bread

PROSPHORA
(Prepared for Holy Communion)

• 6 cups plain white flour or wheat flour
• 1½ cups clear warm water
• 1 package dry yeast or 1 cake
• 1 tsp. salt
• prosphoron seal

Dissolve the yeast in warm water.

Add to sifted flour and salt and knead until smooth, adding as much flour or water as needed to make the dough manageable.

Put in a bowl, cover with a clean cloth and allow to rise until double in size (about 1 hour).

When double in size, knead again and divide the dough in half.

Then take each half and divide each one into two portions; one approximately three-quarters of the half, and one approximately one fourth of the half, in this matter: ¾ + ¼ and ¾ + ¼.

Now directions follow for one of these two double loaves, but it is understood that they apply to both.

Preheat oven to 350°.

Take the larger portion, shape it into a round, flat loaf and place it into a pan that has been well floured, NOT GREASED.

The smaller portion is also shaped into a round flat loaf, floured on the bottom to keep it from sticking on the work surface, and lightly floured on top to prevent the seal from sticking to it.

While it is still on the work surface, take the dry, unfloured prosphoron seal and press it very hard on the layer to make a sharp impression.

The seal is then removed, and this smaller layer is placed on the larger one, whose top has been moistened to make the two layers adhere to each other.

Now the two-layered loaves are covered and placed in a warm place to rise for one-half hour.

They are then baked in the preheated oven for approximately one hour.

When they have cooled, they are removed from the pans very gently, and the excess flour is tapped off the bottom.

Then cover with a clean cloth.

If the prophoron seal sticks, cover the loaf while it is still warm and allow it to sweat, and then it can easily be removed.

NOTE:
Whoever makes prosphora would do well to remember that one is not making just another loaf of bread, but an offering to the Church, part of which will become the Precious Body of our Lord. While working to make it, it is best to keep one's mind clear and pure of distracting and evil thoughts with appropriate prayers, such as the repetition of the Jesus Prayer: "Lord Jesus Christ, Son of God, have mercy on me." It is also proper to make the Sign of the Cross on oneself and on the flour and pan used for baking.

(Recipe Courtesy of the Holy Transfiguration Monastery)

Editor

RUSSIAN BAKLACZAN

This is the last (I think, anyway, I'm reserving rights just in case I run across a good one) lent recipe I'll post before I post THE bread recipe. I'm planning on posting that one Friday morning so you'll have time to get the necessary ingredients and bake the bread before services at midnight Saturday.

RUSSIAN BAKLACZAN

• 1 eggplant
• 1 diced onion
• 3 Tbsp. olive oil
• 1 diced green pepper
• 1 lb. mushrooms
• 10 oz. frozen carrots
• 1 can tomato paste
• 1 Tbsp. brown sugar
• 1 Tbsp. vinegar
• 1 tsp. salt
• 8 tsp. pepper
• ½ tsp. garlic salt
• black olives are optional

Wrap eggplant in foil and bake about 1 hour at 350°.

Brown onion in olive oil. Add green pepper, mushrooms, and carrots.

When cool, peel, and dice the eggplant in about ½ inch pieces and add to the above ingredients with 2 cups water. Simmer for 1 hour.

Add black olives if desired. Serve warm or cold.

Editor

Holy Protection Cookbook

EGGLESS, MILKLESS, BUTTERLESS CAKE

I know. When I first read the title of this recipe I thought what else do you put in a cake?

It does come together to make a pretty good dessert however. Give it a try. Amaze you friends and annoy your enemies.

EGGLESS, MILKLESS, BUTTERLESS CAKE

• 1 lb. seedless raisins (light or dark)
• 3 Tbsp. shortening
• 3 cups hot water
• 3 cups sugar
• 1 tsp. cinnamon
• ¾ tsp. ginger
• ½ tsp. nutmeg
• 1 cup chopped nuts
• 3½ cups flour, sifted
• 2 tsp. baking soda
• ½ tsp. salt
• ¼ cup warm water

Combine the first 7 ingredients and cook over high heat for 10 minutes.

Remove from heat and allow to cool.

Mix the nuts with the flour; stir into the raisin mixture until well blended.

Dissolve the soda and salt in the warm water and beat into the batter.

Pour into two well-greased loaf pans and bake in a 400° oven for 45 minutes.

Editor

Holy Protection Cookbook

RUSSIAN VEGETABLE STRUDEL

Happy American Easter!

Orthodox folks still have another week.

With Lent being within a week of close, NO meat this week. Period. Right?

I'll have a couple more Lent recipes posted as the week passes and hopefully I'll post the Paska bread recipe. You know, the one you put in your basket?

RUSSIAN VEGETABLE STRUDEL

• 1 Tbsp. margarine
• 1 Tbsp vegetable oil
• 2 cups chopped onions
• 1½ cups thinly sliced carrots
• 3 cups chopped cabbage
• 1 tsp. salt
• 1½ tsp. dried dill
• 3 cups sliced mushrooms
• ½ tsp. black pepper
• 8 oz. cream cheese, at room temperature
• 2 cups cottage cheese
• 1 cup grated sharp cheddar cheese
• 4 eggs
• ½ lb. phyllo dough
• ¼ lb. melted margarine

In a large skillet, saute the onions in the margarine and oil until they are translucent.

Add the carrots and saute for 5 minutes.

Add the cabbage to the pan and saute covered for another 5 minutes.

Season with the salt, dill, and cook for 5 minutes more.

Add the mushrooms and black pepper and saute for a final 5 minutes.

In a large mixing bowl, combine the softened cream cheese with the cottage cheese, grated cheddar, and eggs.

Drain the sauteed vegetables and stir them into the cheese mixture.

Preheat oven to 375°. Brush melted margarine onto baking sheet.

Unfold phyllo leaves. Count out 6 to 8 leaves from the corner of the stack.

Lift them up and lay them flat on the baking sheet.

Spread the vegetable/cheese mixture over the middle of the leaves, leaving 3" edges all around.

Brush the edges with margarine.

For the top, lay down 2 leaves at a time, brushing the top leaf each time with margarine.

Then tuck the new edges under the strudel, corners first, then sides.

Bake 45 minutes to an hour.

Editor

Holy Protection Cookbook

HUNGARIAN VEGETABLE SOUP

This one is a killer vegetable soup, but I really dig vegetables. Its good anytime, not just during lent.

Note: I think carrots are better cut with the grain. They seem to have more taste when you cut them that way. Maybe its just me.

HUNGARIAN VEGETABLE SOUP

• 3 Tbsp. vegetable
• 2 cups chopped onions
• 2 garlic cloves, minced
• 2 Tbsp. paprika
• ¼ tsp. dried marjoram
• 2 sm. carrots, cut into ½ inch rounds (see above)
• 2 cups thinly sliced cabbage
• 1 cup cut breen beans
• 2 green peppers, chopped
• 1 small zucchini, cut in half lengthwise and sliced in half-moons
• 2 cups sliced mushrooms (8 oz.)
• 2 large tomatoes, chopped with salt to taste
• 5 cups water
• 2 cups tomato juice
• ½ cup dry red wine
• 2 Tbsp. soy sauce
• 1 Tbsp dried dill

In a large soup pot, saute onions and garlic in oil until the onions are translucent.

Add the paprika, marjoram, carrots, and cabbage.

Cook on medium heat for 5 minutes.

Add the remaining vegetables and salt and pepper to taste.

Reduce heat, cover the pot and cook for 5 more minutes.

Finally, add the liquids and seasonings and simmer until all of the vegetables are tender.

This will take about 25 minutes.

After Lent, this soup is great with a little sour cream added. Also, cooked egg noodles give it more body.

Give it a try. Let me know what you think.

Editor

http://www.holyprotectioncookbook.com/

Lent - CARPATHO-RUSSIAN MUSHROOM SOUP

For some reason, every time I read the title to this recipe I think of vampires. Go figure.

CARPATHO-RUSSIAN MUSHROOM SOUP

• 2 cups dried mushrooms
• 8 cups cold water
• 1 clove garlic
• 1 tsp. salt
• 2 Tbsp. chopped onion
• 1 Tbsp. margarine

Break dried mushrooms into small pieces, and rinse with cold water.

Cover mushrooms with 8 cups cold water.

Add salt and garlic, cover and simmer for 4 hours or more, until mushrooms are tender. Add more salt to taste.

Optional: When soup is done, fry onion in margarine and add to soup. Simmer for a few minutes. You may add 2 beef bouillon cubes to soup if it is not to be eaten during Lent.

Traditionally served Christmas Eve at Holy Supper.

Editor

http://www.holyprotectioncookbook.com/

Lent - BISHOP GREGORY'S BEET SOUP

Continuing with the lent series......because.....well......its lent.

It has the option of sour cream, for those of us that observe omission of dairy.

BISHOP GREGORY'S BEET SOUP
(this Lenten Soup was given to Matushka Mary Burba
by Bishop Gregory)

• 1 Tbsp. of salt
• 1 cup of beans
• 1 cup of peas
• 10 medium fresh beets
• 2 medium onion
• 1 head cabbage, cut up
• 4 Tbsp. oil
• 1 medium onion, diced
• 1 Tbsp. flour
• 2 tomatoes, diced
• dried mushrooms
• 1 Tbsp. of salt
• 1 cup of beans
• 1 cup of peas
• 3 carrots, cut up
• juice of 1 lemon
• 4 medium sized potatoes, diced
• fresh dill
• parsley

Wash beets and parboil.

Wipe off skins, cut into slices but save 2 or 3 beets to shred.

Boil the beets with 2 onion.

Add salt, beans, peas, carrots, lemon, and potatoes.

Continue to cook.

Meanwhile, salt the cut up cabbage in water and let stand.

In a skillet, fry diced onion in oil. Add flour when light brown.

Add tomatoes and fry well.

Add this to the beet soup mixture and let boil.

Add dried mushrooms, fresh dill and parsley.

Drain the cabbage and add to soup. Cook only for about 20 minutes longer or until vegetables are done.

Add sour cream if not prepared during Lent.

Editor

http://www.holyprotectioncookbook.com/

Lent - Vegetarian Recipes with Beer

Here' s number of creations with beer theme.

I got these courtesy of BackWoods Home Magazine.

You "cityfolk" readers could use some self-reliance tips too.

Oh come on, don't be so serious.

Stop by and subscribe to their newsletter. Its a freebie.
You just might learn somethin'.

Beer Battered Fried Vegetables

• 2 cups all-purpose flour
• 1 1/2 cups beer
• 2 eggs
• 1 cup milk
• salt and pepper to taste
• 2 cups vegetable oil for frying
• 1 large carrot, cut into thick strips
• 1 onion, sliced into rings
• 6 fresh mushrooms, stems removed
• 1 green bell pepper, sliced in rings

In a medium bowl, mix together 1 1/2 cup flour and beer with a wooden spoon; let stand for at least 3 hours at room temperature.

Mix eggs and milk in a small bowl.

In a separate bowl mix together 1/2 cup flour and salt and pepper.

Heat oil to 375 degrees F (190 degrees C).

Dip each vegetable in the egg and milk mixture.

Next dip the vegetable into the flour and seasoning mixture, finally dip the vegetable in the beer and flour mixture.

Place the vegetables into the oil and fry until golden brown.

BBQ Corn

• 10 ears fresh corn with husks
• 1 quart beer
• 7-10 pounds of ice cubes

Place unshucked, whole ears of corn in an ice chest. Pour beer over top.

Dump ice out over the ears of corn. Place the lid on the cooler, and let sit 8 hours, or overnight.

Preheat smoker to 250 degrees F ( 120 degrees C).

Place corn in the smoker and close the lid.

Cook for 1 to 2 hours, turning every 20 minutes or so. Kernels should give easily under pressure when done. To eat, just peel back the husks and use them for a handle.

Beer Cheese Fondue

• 1 clove garlic, split in half
• 2 cups beer (non alcoholic is fine)
• 1 pound sharp Cheddar cheese, shredded
• 1 pound mild Colby cheese, shredded
• 2 tablespoons ketchup
• 1 tablespoon Dijon mustard
• 2 teaspoons Worcestershire sauce
• 1 onion, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon hot red pepper sauce

Rub fondue pot with garlic and discard garlic.

Pour beer into pot and heat over low heat until steam begins rising from surface.

In heavy skillet cook onion in olive oil until tender.

Stir into fondue along with remaining ingredients and, stirring constantly, cook over low heat until melted and blended.

You may add more cheese or beer to reach the desired consistency. Serve immediately with dippers, including cubes of your favorite breads and vegetables.

Beer Tofu

• 1 can of beer
• 1/2 block tofu, extra firm
• 1 1/2 cups cornmeal
• 1 1/2 cups unbleached white flour
• 1 tablespoon paprika
• 1 tablespoon garlic pepper salt (the kind that's mixed together already)
• 1 tablespoon parsley
• 3/4 cup soybean or sesame oil

Mix cornmeal and spices together in a big bowl, set aside.

Put the beer a large bowl and gradually add the white flour (you may not need to use all of it) until it creates a batter that drips off of a spoon, runny like pancake mix. Set aside.

Slice tofu into 1/4 inch thick pieces, cover with a paper towel and pat out any extra wetness.

Dip slices of tofu into beer batter, and let any excess drip off of it.

Dredge dipped tofu in cornmeal mixture, ensuring that it is well covered.

Heat half the oil in a large skillet on medium heat. Fry half the tofu until it is golden, drain on paper towels. Fry remaining tofu.

Serve with sour cream, pickles, and more beer!

Easy Curried Chickpea Potato Stew

• 4-6 idaho potatoes, cut into even sized chunks
• 4 carrots, sliced into bite size pieces
• 1 can garbanzo beans, or soaked equivalent
• 1/2 medium onion, chopped
• 1/2 tablespoon Olive oil
• ample curry powder (to taste)
• 1 bottle beer

Boil a big pot of water. When it is boiling, add potato chunks.

While they are cooking, saute your carrots in big frying pan. After 2-3 minutes, add onions.

Check your potatoes-they won't take long (don't overcook 'em). Add the potatoes (without the water) to the frying pan. Add curry to taste.

About this time, the whole thing will start to need a little liquid, so pour in about 1/4 of the bottle of beer.

Let the whole thing simmer with a top on and check it after a few minutes.

Some of the beer should have boiled off by this point. Add some more beer (really, to taste) and then leave the top off while most of the beer boils off.

I'm pretty sure noone ever said you couldn't enjoy lent.

Editor

Holy Protection Cookbook

The Official Ramen Homepage » Vegetarian

I ran across this page and had to tell you about it.

Since its lent - and I remember low budget Ramen
Noodle days.

Its a website (actually a blog) devoted to the
aforementioned subject. He has a whole section
with vegetarian recipes. The link is below.

Poke around for interesting finds.

Editor

The Official Ramen Homepage » Vegetarian

Lent - LINGUINE-BROCCOLI

I'm continuing with the lenten recipes.

Do you miss the meat yet? Does anyone else gain weight during lent? All the pasta and starch in these recipes tend to pack on the pounds, huh? At least this one sprinkles in some highly nutritious vegetables.

Since some of us lent observers cut out dairy also, so this recipe calls for a substitute. Hope you like it

Its pretty good stuff. Give it a try.

LINGUINE-BROCCOLI

• 1 package linguine
• 1 package frozen chopped broccoli
• 1 can sliced mushrooms (4 oz.)
• 1 cup sliced black olives
  1 cup Italian blend cheese (use imitation for Lent)
• 1 cup olive oil
• 3 Tbsp. minced garlic

In a medium saucepan heat olive oil on low heat.

Add garlic and broccoli; cover and cook until broccoli is very soft (about 25 minutes), stirring once to separate broccoli.

Cook very low heat.

Cook linguine according to package directions.

Saute mushrooms in 1 teaspoon olive oil. Set aside.

Drain linguine and return to pan.

Dump in broccoli along with olive oil.

Add the mushrooms, black olives, and cheese.

Blend well to spread the oil and garlic throughout the mixture.

I'll post others later. I have quite a few.

Editor

Holy Protection Cookbook

Lent - SPAGHETTI WITH ZUCCHINI SAUCE

Lent began Sunday after services.

I'm going to skip ahead a couple or three sections and post several recipes that are appropriate for consumption during this period.

I think you will find them appetizing.

SPAGHETTI WITH ZUCCHINI SAUCE

• ¼ cup margarine
• ½ cup finely diced onion
• ¼ cup finely diced green pepper
• 1 lb. zucchini (sliced)
• 2 cups diced fresh tomatoes
• 1 tsp salt
• 8 tsp pepper
• 1 can sliced mushrooms (4 oz)-undrained
• 8 oz. spaghetti

Melt margarine over low heat. Add onion and saute for 2 minutes.

Add green pepper, zucchini, tomatoes, salt, pepper, and undrained mushrooms.

Cover and cook over low heat for about 40 minutes.

Cook spaghetti according to package instructions. Drain and serve hot sauce over spaghetti.

Editor

P.S. Did I mention we have an extensive section of lent recipes in our cookbook?

http://www.holyprotectioncookbook.com/

KOLOZASVARI SAUERKRAUT

Today is Forgiveness Sunday.

Time to start clean.

Lent begins soon.

Start stocking up on your meatless recipes.

Did I mention our cookbook has a whole section devoted to recipes for Lent?


KOLOZASVARI SAUERKRAUT

• ½ lb. ground pork
• ½ lb. ground beef
• 1 lb. sauerkraut, rinsed and drained
• 1 cup rice
• 1 cup sour cream
• ½ tsp. salt
• ½ tsp. paprika
• ½ tsp. black pepper
• ½ tsp. garlic powder
• 1 onion, chopped
• 1 Tbsp. butter
• 3 cups water
  

Brown chopped onion in butter, add meat and seasonings.

In another pan, cook rinsed and drained sauerkraut in 1 cup water for 15 minutes.

In another pan cook rice in 2 cups water until tender.

Drain rice and sauerkraut.

Place ½ of sauerkraut in casserole.

Layer ½ of rice over sauerkraut.

Layer all of meat mixture next.

Layer remaining rice and top with remaining sauerkraut.

Over this spoon sour cream.

Bake in 350° oven for ½ hour.

'Til next time,

Editor

http://www.holyprotectioncookbook.com/

HALUSHKA (Cabbage and Noodles)

Yeah - I know its close to the last recipe. Not in content but in name. This is one we eat during lent. Not really diet food either. This stuff sticks to your ribs and fills your tummy. Just remember - it tends to creep up on you. Its possible to eat way too much before you realize you should have quit a few noodles ago. "I can't believe I ate the whole thing" kind of feeling.

As an aside, I recommend using the bow-tie noodles. I've tested it often, believe me.

HALUSHKA
(Cabbage and Noodles)

• 1 large head of cabbage (grated very fine)
• 3 large onions, chopped
• 1 lb. butter or margarine
• salt
• pepper
• sour cream (optional)
• 2 boxes bow tie noodles

In a large skillet, melt butter and begin sauteing onions. Do not fry onions until brown but until they become translucent.

Add cabbage and stir continuously.

Add salt and pepper to taste.

Cook the cabbage and onions until the cabbage is well done but not browned. Be careful not to burn cabbage. If it is too dry, add more butter.

Meanwhile, boil the bow tie noodles until done and drain.

Add the cabbage mixture to the noodles and toss.

Compliment the dish with sour cream if you like.

Note: (from cookbook contributor) My grandmother used bow tie noodles, but any egg noodles can be substituted. See above.

Editor

http://www.holyprotectioncookbook.com/

HALUSKY WITH CABBAGE

Good afternoon!

I am on a small roll here with the truly Old Country recipes. I don't think this one is on anyones' calorie restricted diet, but it tastes good. Fats generally do. It tends to be gaseous. So pass on the beer unless you live alone or will soon be alone after you eat this dish. Am I the only one who finds this amusing?

Remember to check the sidebar for a link to the free cookbooks.

On with the show.

HALUSKY WITH CABBAGE

Cabbage:

• 1 large head cabbage, chopped
• 2 Tbsp. bacon dripping or oil
• 1 medium onion, chopped
• 1½ tsp. salt

Melt bacon drippings or oil in saucepan. Add chopped cabbage, onions, seasonings and fry over low heat, stirring often.

Dumplings:

• 3 medium potatoes (grated)
• 1 tsp. salt
• 1 egg
• 2 cups flour

Mix together all ingredients using enough of the flour to make a soft dough.

Boil water and drop 1 teaspoon of dough at a time into boiling water. Boil 5 to 10 minutes. Drain dumplings well.

Add to fried cabbage mixture and salt and pepper to taste.

Variations: Instead of the cabbage mixture, add onions sauteed in margarine to dumplings with colby cheese.

Enjoy!

Editor

http://www.holyprotectioncookbook.com/

CHICKEN PATISHKI (Russian Recipe)

Posting an authentic Russian recipe today.

Remember the no-strings-freebies at http://www.holyprotectioncookbook.com/patience.html


CHICKEN PATISHKI
(Russian Recipe)

• 6 boneless skinless chicken breasts
• 2 small quartered onions
• 2 cloves garlic
• 1 tsp. salt
• ½ tsp black pepper
• 1 lightly beaten egg
• 1 Tbsp. water
• 1 cup bread crumbs
• 3 chopped celery stalks
  1 medium chopped onion
• Vegetable Oil
• Bamboo skewers (4 inches long)
  

Cube chicken and set aside.

In food processor, puree onion, garlic, salt, and pepper. Mix with chicken and refrigerate overnight.

Skewer chicken onto bamboo skewers.

Whisk egg with water in shallow bowl. Place dried bread crumbs in pie plate. Dip chicken in egg mixture and then roll in bread crumbs; set aside.

Pour 1 inch of vegetable oil in skillet and heat medium to high.

Add chicken skewers a few at a time and cook until a deep golden brown.This takes about 45 seconds per side.

Preheat oven to 375°.

Put celery and onion on the bottom of a shallow casserole dish.

Prop chicken skewers up against the sides of the casserole, and cover dish.

Bake for 15 minutes, reduce oven to 350° and continue to bake for 45 minutes.

Serve it with rice pilaf.

Editor

http://www.holyprotectioncookbook.com/

MALAYAN PORK CHOPS

I think I'm back to regular postings. Like I said in the last post I apologize for my absence and I'm trying to make amends by bribing you.

I want you to have the cookbooks. Click here and follow the link or just click here to go directly to the download page.
www.holyprotectioncookbook.com/patience.html.

Thanks.


MALAYAN PORK CHOPS

• 4 thickly sliced lean pork chops
• 2 onions, sliced
• 2 Tbsp. cornstarch
• 2 cups water
• 4 Tbsp. soy sauce
• 2-3 Tbsp. shortening

Melt shortening in skillet and fry onions until lightly browned.

Remove onions and brown chops. Remove chops and pour off fat.

Combine remaining ingredients and pour into skillet. Stir vigorously and cook until thickened.

Return chops to gravy. Cover and simmer slowly until chops are tender, about 30 minutes.

Add onions and heat thoroughly. Add salt and pepper to taste.

Serve over rice. Makes about 4 servings.

Editor

http://www.holyprotectioncookbook.com/

Tzimmes

I've been gone awhile haven't I?

Well--remember when I said I was going to transfer this blog to Wordpress?

I gave it a shot and boy did I mucker things up. It transferred fine. Its when I tried to tweak the layout to suit me is when things went awry.

I'm still working on it but its gonna be awhile. I don't work real fast. That's not really true either. I run out of patience fast. More so with age. Especially on some things. Others like people, I tend to let slide.

Speaking of patience. To reward you for reading this post, I'm going to give you two cookbooks. Free. No emails to enter and nothing to do but download them.

If you'll click on over to www.holyprotectioncookbook.com/patience.html
you'll see the links to the downloads.


TZIMMES

• 1½ lb. prunes
• 2 lb. brisket of beef
• 6 medium sweet potatoes
• ½ cup sugar
• 1½ Tbsp. lemon juice

Soak prunes several hours or over night in cold water, just to cover.

Combine prunes, water, and meat in heavy pot. Season with salt and pepper.

Bring to a boil and simmer on low until meat is tender, about 1½ hours.

Remove meat and prunes from gravy. Add pared and sliced sweet potatoes.

Place meat and prunes on top of potatoes and sprinkle with sugar and lemon.

Cover and bake at 350° until potatoes are tender and meat is browned, about 40 minutes.

I hope you enjoy the cookbooks.

Editor

http://www.holyprotectioncookbook.com/

COCK-A-LEEKIE

I don't name them - I just post them. Got your attention though, didn't it?

COCK-A-LEEKIE

• 1 chicken fryer, cut up
• 1 beef shank bone or neck bone
• 3 strips of bacon, chopped
• 6 cups chicken broth
• 1 whole leek
• 1 cup barley
• parsley, thyme, and a bay leaf

Simmer for 30 minutes, then skin, and bone chicken.

Add 1 whole leek, chopped. Continue to simmer for 1 hour.

Remove beef bone and serve.

Have a great day!

Editor

http://www.holyprotectioncookbook.com/

BEEF ROULADES

I'm in a red meat mood. Guess I'll haffta get some Pinot Noir.

BEEF ROULADES

• 2 lb. beef round, rump or sirloin tip, cut ½ inch thick
• salt and pepper to taste
• 12 slices bacon
• 1 medium onion, thickly sliced
• ½ cup unsifted all purpose flour
• 1 cup condensed beef consomme
• ½ cup water or red wine

Cut meat into 12 serving pieces; pound to 8 inch thickness. Season with salt and pepper.

Microwave bacon in shallow glass baking dish about 8 minutes or until partially cooked; reserve bacon drippings. Arrange bacon slices on each piece of meat.

Place one onion slice over each slice bacon. Roll up jelly-roll fashion; secure with toothpicks. Coat each meat roll with flour.

Heat bacon drippings over medium heat in freezer to range type glass ceramic Dutch oven. Add meat rolls and brown on all sides.

Stir in remaining flour, the consomme and water. Cook for 15 minutes at a medium high heat.

Bake for 35 to 40 minutes at 350° or until meat is tender.

Have a great weekend.

Editor

http://www.holyprotectioncookbook.com/

CHICKEN KIEV

A little russian flavor. Not much commentary today.

CHICKEN KIEV

• 2/3 c. butter
• ½ c. dry bread crumbs
• 2 Tbsp. grated Parmesan cheese
• 1 tsp. basil
• ½ tsp. garlic salt
• 2 chicken breasts, split
• ¼ c. dry white wine or apple juice
• ¼ c. chopped green onion
• ¼ c. chopped parsley

Preheat oven to 375°. In a 2 quart saucepan, melt butter.

On a piece of wax paper, combine bread crumbs, cheese, basil and garlic salt.

Dip chicken breasts in melted butter, then roll in bread crumbs to coat.

Place skin side up in ungreased 9-inch square baking dish. Bake in 375° oven for 50 to 60 minutes.

While chicken is baking, add wine, onion and parsley to remaining melted butter.

When chicken is golden brown, pour butter sauce over and around.

Return to oven for 3 to 5 minutes more or just until sauce is hot.

Serve with sauce spooned over. Good with wild rice as an accompaniment.

More tomorrow.

Editor

http://www.holyprotectioncookbook.com/

MATT'S HONEY MUSTARD

This one is easy. It took a little experimentation to come up with the right mix, but you know moms. It really should be named after her, but she is letting Matt have the glory.

MATT'S HONEY MUSTARD

• ½ cup Miracle Whip
• ½ cup honey
• ¼ cup prepared yellow mustard

Mix all ingredients together.

Matt eats this on salad, dips chicken, beef, pork, or anything else he can find that's edible.

Editor

http://www.holyprotectioncookbook.com/

LIZ'S POTATO SALAD

Here's another namesake recipe. It's orange. Distinctive and darn good!

Try this one. You will not be disappointed.

LIZ'S POTATO SALAD

• 7 potatoes, cooked, peeled and sliced
• 3 cup French Dressing
• ¾ cup celery, diced
• 3 cup green onion with tops
• 4 hard cooked eggs, chopped
• 1 cup mayonnaise
• ½ cup sour cream
• 1½ tsp. horseradish mustard
• salt
• celery seed

While potatoes are still warm pour French Dressing over them and toss.

Chill for 2 hours.

Then after chilled, add celery and onions.

Chop eggs and add to potatoes.

Add remaining ingredients and mix well.

Add salt and celery seed to taste.

Thanks,

Editor

http://www.holyprotectioncookbook.com/

BEEF AND PASTA SALAD

Have you started your new year's diet yet? You can ease into by trying this substantial salad recipe. I say substantial because it has meat protein in it.

This one is really good! I think its the dressing that does it. Nothing special, but I always go back for seconds. Then again, maybe its the cherry tomatoes.

BEEF AND PASTA SALAD

• 3 cups rotini, cooked and drained
• 1 lb. boneless stir-fry beef strips
• 2 tsp. instant beef bouillon
  2 Tbsp. olive oil
• 1 cup bottled Italian salad dressing
• 6 oz. Provolone cheese, cut into cubes
• 1 large green bell pepper, cut into strips
• 1 cup cherry tomato halves
• ½ cup sliced pitted ripe olives
• Grated Parmesan cheese

In large skillet, brown meat and 1 tsp. bouillon in oil and remove from skillet.

In large bowl, combine meat, rotini, salad dressing and remaining 1 tsp. bouillon.

Let stand 15 minutes.

Add remaining ingredients except Parmesan cheese; mix well.

Cover and chill. Serve with Parmesan cheese.

Appreciate your time,

Editor

http://www.holyprotectioncookbook.com

Happy New Year

I know - If I here that one more time.......

Tough. It's the new year 2006 AD.

It is up to you to make it happy.

Regular (mostly) posts to resume tomorrow.

Thanks for stopping in.

Editor