Cookbook - Recipes

Free PDF of Cookbook

2008-06-15T10:00:00.006-05:00

Hello All,

Yep. In return for others eyeballs to edit the cookbook, I'll send you a copy gratis.

We're going for another hardcopy printing and that copy is based on the PDF. Probably going to redo the website again too.

I'm sending an email out later to all those on the list. So go get a copy of the sampler - that's how you get on the list.

I don't send a lot of emails to that list. In fact the last one was a few months ago.

I'm not sure how many pairs I want yet, not many - maybe half dozen. It'll be first come first volunteers served.

I want people who will go through the book and point out mistakes. Spelling, broken links, obvious ingredient amounts mistyped (i.e. tsp vs. tbs) - that sort of thing.

I know of a couple already. Just kind of jumped out at me.

I'll throw in some other stuff too, to make it worth your while.

Thank you for your time.

Another Eggnog Session Completed

2007-12-13T09:58:00.000-06:00

Hello Kiddies,

Thanks for the feedback on the new eggnog recipe request. Much appreciated. All in all, 5 new recipes of both leaded and unleaded variety. We mixed and matched, so unfortunately no one person gets credit.

No offense. That's just how we cook.

As you may surmise from the title of the post, we've made another batch of the seasonal brew. And just like last year, we decided it needed more booze.

Roughly 50%. We must be sots.

That said, we also added a tad more powdered sugar. Yeah, THAT makes up for it!

Cheers!

Editor

Good Day - 3 Reasons Why Thanksgiving Is My Favorite Holiday...

2007-11-22T13:32:00.000-06:00

1. It doesn't oblige one to give gifts for the sake of giving, of which the recipient doesn't want,care or has no need anyway. Not even a card is expected.

2. Unlike New Year's events, it doesn't encourage excessive alcohol consumption. Why would anyone want to start something new with a hangover?

3. Sumptuous food in copious amounts. Not that I'm promoting gluttony, but it seems to be okay when you gorge yourself with Turkey and nap.

4. Okay I know I said three, but I can't leave out family. They don't have to be blood. Friends are family too. Sometimes more.

It doesn't matter.

Gathering for the common purpose of celebrating, reflecting and realizing the gratitude one has for all the positives in life is the point.

Thanks to you all.

From one half of the editing team,
Scott

Great Cookbook Giveaway and Website Redo

2007-11-17T20:08:00.000-06:00

Okay. Finally.

Website redo is finished. Hope springs eternal. Fingers crossed.

We are participating in the Great Cookbook Giveaway. There are hundreds of cookbooks for free. All you have to do is join.

It's free to join too.

We've added some goodies to download with the SAMPLER and we are also making an offer like we have never done before.

Click HERE and sign up for the list so you can get the sampler and the other goodies I mentioned and you'll see what I mean.

We are also just offering the electronic edition now for a mere $5. Like it says the cabbage roll recipe is worth that!

Please check us out by clicking the banner below and then go to the Great Cookbook Giveaway and sign up for that. You won't believe the amount of cookbooks there.

They are adding more as I type.

Thanks for your time!

Editor

Revised 'Nog Recipe

2006-12-20T10:47:00.000-06:00

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

2006-12-12T15:40:00.000-06:00

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!!!!

2006-11-29T20:18:00.000-06:00

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

2006-06-30T09:32:00.000-05:00

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

2006-06-22T23:34:00.000-05:00

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

2006-06-16T08:15:00.000-05:00

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

2006-06-09T08:33:00.000-05:00

'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

2006-05-29T08:55:00.000-05:00

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

2006-05-02T21:45:00.000-05:00

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!

2006-04-23T09:55:00.000-05:00

PROSPHORA Holy Communion Bread

2006-04-22T08:27:00.000-05:00

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

2006-04-19T11:38:00.000-05:00

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

2006-04-18T08:59:00.000-05:00

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

2006-04-16T10:09:00.000-05:00

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

2006-04-06T16:15:00.000-05:00

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

2006-04-04T15:51:00.000-05:00

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

2006-03-25T07:31:00.000-06:00

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

2006-03-19T13:18:00.000-06:00

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

2006-03-16T11:13:00.000-06:00

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

2006-03-15T22:51:00.000-06:00

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

2006-03-07T14:12:00.000-06:00

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

2006-03-05T13:33:00.000-06:00

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)

2006-02-13T12:41:00.000-06:00

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

2006-02-08T15:22:00.000-06:00

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)

2006-02-07T15:30:00.000-06:00

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

2006-02-06T14:47:00.000-06:00

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

2006-02-03T15:00:00.000-06:00

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

2006-01-09T05:43:00.000-06:00

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

2006-01-07T12:38:00.000-06:00

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

2006-01-06T12:54:00.000-06:00

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

2006-01-05T12:47:00.000-06:00

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

2006-01-04T15:43:00.000-06:00

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

2006-01-02T13:53:00.000-06:00

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

2006-01-01T11:54:00.000-06:00

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

Ramen Salad

2005-12-29T13:06:00.000-06:00

Afternoon. I seem to be on a light-fare kick lately. Maybe it has something to do with all that candy I ate around Christmas.

You too? Good. I am not alone.

I really like this one and you can throw in some sunflower seeds too.

I know the noodles aren't really good-for-you food.

Take some fish oil to make up for it.

RAMEN SALAD

Salad:

1 pkg. ramen noodles

2 Tbsp. sesame seeds (optional)

½ cup slivered almonds

2 to 3 green onions (chopped)

1 head lettuce (torn)

1 cup cooked shrimp, crab, or chicken

Dressing:

2 Tbsp. sugar

1 tsp. salt

½ tsp. pepper

¼ cup oil

¼ cup red wine vinegar

In large salad bowl, put green onions, almonds, lettuce and meat.

Prepare ramen noodles (as for a side dish) according to the package and let cool. Add to lettuce, along with the salad dressing.

By the way, if you notice a difference in the look of the post, its because I'm trying something different today. I'm posting while in Firefox.

Eating lite,

Editor

Holy Protection Cookbook

GRANDMOTHER'S ORANGE SALAD

2005-12-28T10:10:00.000-06:00

I trust you had a wonderful Christmas - weather notwithstanding.

I know this recipe is more of a spring/summer mix but it's in the sampler and therefore is part of my recipe post campaign I talked about a few days ago.

And no, I'm not really sure who's grandmother, but she could cook.

GRANDMOTHER'S ORANGE SALAD

1 can (11 oz.) mandarin oranges
1 can ( 8 oz) crushed pineapple
1 pkg. (6 oz.) orange flavored gelatin
1 pint orange sherbet, softened
2 bananas, sliced
water

Drain oranges and pineapple, reserving juices, set oranges and pineapple aside. Add water to juices to measure 2 cups.

Place in a saucepan and bring to a boil; pour over gelatin in a large bowl. Stir until gelatin is dissolved.

Stir in sherbet until smooth. Chill until partially set (watch carefully).

Fold in oranges, pineapple and bananas. Pour into an oiled 6 cup mold. Chill until firm.

As Scarlett uttered, "Tomorrow is another day."

Editor

http://www.holyprotectioncookbook.com/

MACARONI SALAD

2005-12-27T09:55:00.000-06:00

Short post this morning. Another honorific recipe.

JACK'S MACARONI SALAD

1 large package small shell macaroni
1 cup finely chopped radishes
1 cup finely chopped green pepper
1 cup finely chopped celery
1 cup finely chopped onions (optional)
2 hard boiled eggs (chopped)
1 cup mayonnaise
2/3 cup sour cream
dash of paprika
salt and pepper to taste

Cook and drain shell macaroni according to package instructions. Add the remaining ingredients to drained macaroni. You may add additional mayonnaise for best consistency. Best when chilled for several hours.

Thanks for listening.

Editor

http://www.holyprotectioncookbook.com/

Merry Christmas

2005-12-25T13:07:00.000-06:00

I doesn't matter what religion or spiritual road you follow,

YOU can still have a Merry Christmas.

It's all in your attitude, no matter the day!

In any event, I had a superb spread last night. Had some shrimp in it. I'll get that recipe and post it ASIC (as soon as I can).

I want to pass this on in the spirit of the season:

International Christian Orthodox Charities

Its up to you,

Editor.

Here's a great spread for your finger food

2005-12-24T09:03:00.000-06:00

HUNGARIAN CHEESE SPREAD

8 oz. cream cheese, softened
¼ lb. feta cheese
1 stick butter (NOT margarine)
1 tsp. Hungarian paprika
½ tsp. caraway seeds
1 tsp. prepared mustard
1 or 2 green onions, finely chopped
a few chives finely chopped

Cream all ingredients until smooth.

Spread it on crackers, breads - even use it to adorn meat sandwiches.

I gotta go. I don't have my shopping done yet. Merry Christmas!

Editor

http://www.holyprotectioncookbook.com/

CHEESE-STUFFED MUSHROOMS

2005-12-22T13:19:00.000-06:00

I'm planning on moving this blog to wordpress in the near future. Not that you really care, I just thought I'd pass that info along.

I'm also going to post the recipes that we publish in the sampler here. One a day hopefully until I've exhausted that supply. It just makes things a little easier on me.

Selfish, aren't I?

CHEESE-STUFFED MUSHROOMS

2 pints fresh mushrooms (may use canned broiled mushroom crowns, drained. 2 - 6 oz. cans)
1 Tbsp. finely chopped onions
1 tsp. olive oil or vegetable oil
¼ cup finely chopped salami
1 Tbsp. catsup
¼ cup smoke-flavored cheese spread
fine soft bread crumbs

Preheat oven to 425°. Wash mushrooms and trim off tips of stems. Remove stems and chop enough to make α cup. If using canned, hollow out mushroom crowns and chop enough pieces to make 3 Tbsp.

Cook pieces with onion in oil. Stir in salami, catsup, and cheese. Stuff into mushroom crowns. Sprinkle with bread crumbs. Bake on ungreased baking sheet for 6-8 minutes or until hot.

Thanks for reading. Post a comment or something.

Editor

http://www.holyprotectioncookbook.com/

While I try to get the eggnog recipe....

2005-12-20T15:26:00.000-06:00

You have to forgive me. I've been traveling and haven't been able to update regularly. By the way, it's bloody cold in Chicago.

While still trying to get pry the eggnog recipe from the source, I thought you might want to try another drink mix we really like. We tend to do our own thing in addition to the traditional ingredients. This one doesn't go too far out but it does add a lot of body. The recipe below is for one drink. It 's filling too.

Brandy Alexander

0.5 oz Brandy (we like Christian Brothers)
2.0 oz of whipping cream
0.5 oz of Creme de Cocao
tablespoon or so of vanilla ice cream
quarter teaspoon of nutmeg

Blend. Strengthen to taste.

Thanks for sticking with me,

Editor

Sausage Cheese Balls

2005-12-18T13:27:00.000-06:00

It's the holidays. Duh?!

You might be entertaining and want an easy to fix, warm finger food. Give these a shot. Serve them with toothpicks....Maybe green, red and white for a more festive look.

SAUSAGE CHEESE BALLS

2 lb. Jimmy Dean regular sausage
1½ cups all-purpose baking/biscuit mix
4 cups Sharp cheddar cheese, shredded
½ cup finely chopped onions
½ cup finely chopped celery
½ tsp. garlic powder

Preheat oven to 375 F. Mix all ingredients. Form into 1" balls. Bake 15 minutes on ungreased cookie sheet until golden brown. Makes about 6 dozen. Sausage cheese balls can be frozen uncooked.

I'm still working on the eggnog recipe. Its highly classified. Seriously.

Thanks.

Editor

HUMMAS YUHKNEE

2005-12-16T09:41:00.000-06:00

There are no matching documents. That's what Google says you search the phrase.

Don't ask me why. They do ask if I mean Hummus Yukon. It could be a different spelling, but as far as I know it is spelled as I have it.

It's normally a lenten dish. It's good stuff. Hearty enough to fill you for the those no meat meals or use a smaller portoin for a side dish. It makes a good soup before a main course too.

Try it.

Leave a comment if you can locate an origin or other info.

HUMMAS YUHKNEE

1 onion, chopped fine
1 can drained chick peas
1 eggplant, chopped
2 zucchini, chopped
1 white potato, chopped
1 sweet potato, chopped
1 can tomato past
1 can chopped tomatoes
salt, pepper, allspice to taste

Saute onion in 2 Tbsp. of water. Add chick peas and continue cooking slowly until almost done. Add raw vegetables and tomato paste diluted with 2 cups of water. Add salt,pepper, and allspice. Simmer until tender. Usually takes about an hour.

We have a whole section in the cookbook dedicated to Lenten dishes. Click on over to www.holyprotectioncookbook.com and download our sampler version.

Thanks.

The Editor

Little Help on Post Holiday Weight Loss

2005-12-15T14:17:00.000-06:00

You gotta plan ahead. So I'm tossing (smile) you a recipe that's easy and tasty.

I can't help you with the name. You are on your own.

I can't do the onions though, I like them but they come back to haunt me about six hours later.

MUNGO SALAD

Salad:

1 head Romaine lettuce (may add a head of iceberg)
5 or 6 green onions
6 to 8 slices bacon, crisped and crumbled
1 cup shredded Provel & Fontinella cheese combined (may substitute Provolone)

Dressing:

1 packet Good Seasons Italian dried dressing mix
¼ cup red wine vinegar
2 Tbsp. water
½ cup oil
1 to 2 Tbsp. sugar

Combine salad ingredients. Mix dressing ingredients in cruet and add to salad as desired.

Just lending a hand to lighten your fork,

Editor

Weights and Measures

2005-12-14T09:44:00.000-06:00

I ran across some tables for various weights and measures recently. I found out some things I didn't know. Now that I know them, I think possibly the only use I will find for a couple of them are in Trivia games and crossword puzzles.

Did you know that:

LIQUID MEASURE

4 gills (gi.)........... = 1 pint................. pt.
2 pints................ = 1 quart................ qt.
4 quarts................ = 1 gallon............... gal.
31-1/2 gallons.......... = 1 barrel............... bbl.
2 barrels (63 gallons) ............ = 1 hogshead............. hhd.

DRY MEASURE

2 pints (pt.)........... = 1 quart................ qt.
8 quarts................ = 1 peck................. pk.
4 pecks................. = 1 bushel............... bu.

APPROXIMATE MEASURE OF 1 POUND OF FOOD

Beans, dried.................. 2 CUPFULS
Butter........................ 2
Coffee, whole................. 4
Corn meal..................... 3
Flour......................... 4
Milk.......................... 2
Molasses...................... 1-1/2
Meat, chopped, finely packed.. 2
Nuts, shelled................. 3
Oats, rolled.................. 4
Olive oil..................... 2-1/2
Peas, split................... 2
Raisins....................... 3
Rice.......................... 2
Sugar, brown.................. 2-2/3
Sugar, granulated............. 2
Sugar, powdered............... 2-3/4

APPROXIMATE WEIGHT OF 1 TABLESPOONFUL OF FOOD

Butter........................ 1/2 OUNCE
Corn starch................... 3/8
Flour......................... 1/4
Milk.......................... 1/2
Sugar......................... 1/2

APPROXIMATE WEIGHT OF 1 CUPFUL OF FOOD

Butter........................ 8 OUNCES
Corn meal..................... 5
Corn starch................... 6
Flour......................... 4
Milk.......................... 8
Molasses..................... 10
Nuts, shelled................. 4
Raisins....................... 5
Sugar......................... 8

Relative Proportions:

3 tsp. = 1 Tb.
16 Tb. = 1 c.

I'm still working on that eggnog recipe. Stay tuned.

Editor

"Here's something that will make you smile..."

2005-12-12T14:34:00.000-06:00

Someone sent this funny story to me the other day and I thought it would make you smile so I'm sharing it with you here....besides it has something to do with cooking.

"The Pillsbury Doughboy died yesterday of a yeast infection and trauma complications from repeated pokes in the belly. He was 71. Doughboy was buried in a lightly greased coffin. Dozens of celebrities turned out to pay their respects, including Mrs. Butterworth, Hungry Jack, the California Raisins, Betty Crocker, the Hostess Twinkies & Captain Crunch. The grave site was piled high with flours. Aunt Jemima delivered the eulogy and lovingly described Doughboy as a man who never knew how much he was kneaded. Doughboy rose quickly in show business, but his later life was filled with turnovers. He was not considered a very smart cookie, wasting much of his dough on half-baked schemes. Despite being a little flaky at times he still was a crusty old man & was considered a roll model for millions. Doughboy is survived by his wife Play Dough, two children, John Dough and Jane Dough, plus they had one in the oven. He is also survived by his elderly father, Pop Tart. The funeral was held at 3:50 for about 20 minutes. If this made you smile for even a brief second, please rise to the occasion and take time to pass it on and share that smile with someone else who kneads it."

Back to regular programming tomorrow,

Editor

Honey Mustard Dressing

2005-12-12T09:01:00.000-06:00

Oh Man, I can't believe I left out cole slaw for the sides to go with my all-time favorite food yesterday. I should be flogged. A good recipe for the slaw can be found here.

Onward.

A few days ago, I told you that some of the recipes in the cookbook are named after people for one reason or another. There's a honey mustard recipe in there. It's quite good and only has three ingredients.

I have another one. It's supposed to be a knock-off of a national chain's recipe for honey mustard. I'll give you the recipe as I have it. I've had it and like it and so does the individual that has his namesake in the cookbook.

If you'd like to know which chain, leave a comment or something and I'll let you know which one.

2/3 cup mayonnaise
1/4 cup honey
2 tablespoons Grey Poupon Dijon mustard
1 teaspoon white vinegar
a pinch of paprika
a pinch of salt

Combine them in bowl and whisk until well blended.

It makes about a cup.

Have a great day,

The Editor

CHICKEN AND DUMPLINGS

2005-12-11T11:10:00.000-06:00

IF I had to choose my favoritest :) all time food it would be chicken and dumplings. Throw in some corn, mashed potatoes (mashed not whipped) and sausage gravy (I'll settle for milk gravy), green beans with bacon.......Man, I'm just in heaven. I'll eat till it comes out of my ears. I know, gross.

The secret is the eggs. Dumplings gotta be made with eggs.

1 whole chicken, seasoned, boiled, and de-boned
chicken broth
1 small can Milnot milk
1 egg
2 Tbsp. oil
1 tsp. vinegar
salt
2 cups flour

Mix Milnot milk, egg, oil, vinegar, and salt together. Add flour. This will make a soft dough. Roll out as thin as desired. Cut into strips. Add cooked, deboned chicken to broth and bring to a boil. Drop strips of dough into broth a few at a time. Boil about 15 minutes. Do NOT stir as this will break up the dumplings.

Okay, I'm hungry now.

Editor

Holiday Recipe

2005-12-10T09:07:00.000-06:00

A friend sent this to me. Its making the internet rounds.
I thought it was a grinner so I'm posting it.
Thought you'd enjoy it too.

Sorta reminds me of when we make eggnog, a recipe I'll post later. The eggnog is for real though, truly.

Cuervo Cookies

1 cup of water
1 tsp baking soda
1 cup of sugar
1 tsp salt
1 cup of brown sugar
Lemon juice
4 large eggs
1 cup nuts
2 cups of dried fruit
1 bottle Jose Cuervo Tequila

Sample the Cuervo to check quality.

Take a large bowl, check the Cuervo again to be sure it is of the highest quality, pour one level cup and drink.

Turn on the electric mixer.

Beat one cup of butter in a large fluffy bowl.

Add one teaspoon of sugar.

Beat again.

At this point it's best to make sure the Cuervo is still OK, try another cup just in case.

Turn off the mixerer thingy.

Break 2 leggs and add to the bowl and chuck in the cup of dried fruit, pick the frigging fruit off floor.

Mix on the turner. If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.

Sample the Cuervo to check for tonsisticity.

Next, sift two cups of salt, or something. Check the Jose Cuervo.

Now shift the lemon juice and strain your nuts.

Add one table. Add a spoon of sugar, or somefink. Whatever you can find.

Greash the oven.

Turn the cake tin 360 degrees and try not to fall over.

Don't forget to beat off the turner.

Finally, throw the bowl through the window, finish the Cose Juervo and make sure to put the stove in the dishwasher.

CHERRY MISTMAS

Leftover Cabbage Rolls

2005-12-09T11:54:00.000-06:00

No recipe today but I wanted to tell you something, actually it's a confirmation.

Yesterday we (the other editor) and I had to drive in a snowstorm for roughly five hours.

Ever drive in a snowstorm? It's nerve racking and it makes you tired. Tired enough not to want to cook. That, of course, is why we now have microwaves.

When I gave you the Cabbage Roll Recipe I told you that they are even better as leftovers. Remember? Well guess what, that's what we fixed after we got home.

We popped the Corningware dish in the microwave for a few minutes and dipped some rolls into bowls for each of us.

Like I said, they are even better as leftovers. Try them.

I promise, I'll do better next time.

The Editors

CABBAGE ROLLS

2005-12-07T08:06:00.000-06:00

(HOLUPKE)

Today's missive is about a recipe that is in the main cookbook. It isn't in the Sampler.

Yep, today you get a glimpse of the inner sanctum.

These are just killer. We had them for dinner last night.

They (two people) rolled a hundred of these things and it took them almost three and a half hours. This recipe calls for 24, so plan accordingly.

You going to have a time investment here, but you can freeze what you don't cook for another time. And the leftovers taste better the second day. I guess the cabbage sucks up the juices, I don't know.

Listen. This isn't for amateurs. Rolling the meat mix into the cabbage is an art form. Done right, the cabbage leaf tucks back into itself and there is no need to use toothpicks. (Note: toothpicks are the telltale sign and are frowned upon. However use them if you must, until you get the hang of rolling and tucking.) Hint: Try tucking, then rolling.

Read the recipe carefully (especially the parts about the cabbage) before you begin.

Cabbage Rolls:

2 large heads cabbage
1 lb. bacon, chopped
1 whole stalk celery chopped
2 large onions chopped
3 lb. ground chuck
1 large can tomato sauce
12 eggs
1 lb. white rice (soaked in hot water and then drained)
salt and pepper
1 can sauerkraut, rinsed and drained
1 can tomatoes, crushed
some Polish sausage (if desired, pound or two should do it)

Wash and core cabbage. Immerse cabbage heads in boiling water until leaves peel away and are soft. Only cook until pliable. Do not overcook or cabbage leaves will fall apart when trying to roll. Only use the large leaves getting enough to roll at least 24 cabbage rolls. Chop the remaining cabbage to use later. After leaves are chosen for rolls, trim the middle stems with sharp knife to make them pliable to roll.

In a large skillet, fry chopped bacon, celery, and onion as long as it takes to keep the onion and celery until mushy. In a large mixing bowl, put ground chuck and large can of tomato sauce. Mix in ingredients from skillet. Add 12 eggs and drained rice. Add salt and pepper to taste.

Prepare a large roaster pan by lining it with rinsed and drained sauerkraut and 1 can of crushed tomatoes.

Begin rolling cabbage rolls. Place a small amount of meat (a large heaping tablespoon or more) into "cup" of cabbage leaf. Pull the thickest part of the leaf or the base over the meat and fold over one side of the leaf. Then continue rolling. The remaining side of leaf should be gently pushed into the end of the cabbage roll. If there is too much cabbage, trim off excess.

Place the rolls into the roaster as you make them, layering as necessary. After all rolls are prepared, place extra chopped cabbage over the rolls and cut up polish sausage if desired.

Sauce:

2 large cans tomato sauce
½ cup bacon drippings
¼ cup sugar
salt and pepper

In a large saucepan, combine all ingredients. Heat until sugar and bacon drippings are dissolved. Pour over cabbage rolls before covering to bake. Bake at 350° for 2 hours or until meat and rice is cooked.

Good luck because it is some seriously good eating,

The Editor.

The Ultimate Ceasar Salad

2005-12-05T23:19:00.000-06:00

Be careful with this one. After you've tried it, the restaurant offerings will seem rather thin.

2 medium-large heads of Romaine lettuce
8 tablespoons extra virgin olive oil
8 cloves of fresh garlic, finely chopped
1 tablespoon Tarragon vinegar
2 egg whites (discard yolks)
1 tablespoon fresh lemon juice
1 can of anchovies, finely chopped into small pieces, oil removed
1 teaspoon of capers
¼ teaspoon dry English mustard
½ teaspoon cracked black pepper
½ teaspoon seasoning salt
1 teaspoon Worcestershire sauce
2 dashes Tabasco sauce
½ cup grated Parmesan cheese
½ cup of garlic Caesar croutons
cracked pepper to taste

1. Tear Romaine lettuce heads open, discard all old leaves, rinse in sink full of cold water, tear clean, fresh leaves into small pieces, put in colander and spin to remove excess water. Set aside.

2. Use wooden salad bowl. Cut one garlic clove in half and rub inside of bowl all over with the raw garlic.

3. Measure 8 tablespoons of extra virgin olive oil into bowl.

4. Place whites of two eggs into bowl.

5. Measure 1 tablespoon of Tarragon vinegar into bowl.

6. Measure 1 tablespoon of fresh lemon juice into bowl.

7. Chop 8 garlic cloves into finely diced pieces and add to mixture in bowl.

8. Add 1 teaspoon of capers, 1 can of diced anchovies (oil removed), ¼ teaspoon of dry English mustard.

9. Add ½ teaspoon of black pepper, ½ teaspoon of seasoning salt, 1 teaspoon of Worcestershire sauce and 2 dashes of Tabasco sauce to bowl.

10. Stir the entire mixture until it is smooth.

11. Place the lettuce on top of the dressing in the bowl.

12. Sprinkle the Parmesan cheese and the Croutons on top of the lettuce.

13. Using salad servers, fold in the ingredients, mixing the dressing from the bottom up.

14. Serve immediately on chilled plates; add cracked pepper on top to taste. Enjoy!

Personally, I lose the anchovies and go really light on the pepper, but if that's your thing, you jump all over it.

Remember about the dining out thing and don't say I didn't warn you.

Respectfully submitted,

The Editor

Hey Mom - Here's one for the kids.

2005-12-03T07:14:00.000-06:00

No Bake Chocolate Cookies

1 stick oleo
2 cups sugar
1/2 cup milk
1 cup peanut butter
3 cups quick oatmeal
3 Tbsp. cocoa

Mix the oleo, sugar and milk together and bring to a boil. Stir constantly. Boil for 1 minute. Remove from heat. Add the peanut butter, oatmeal and cocoa to the hot mixture. Beat well. Drop teaspoons on waxed paper and allow to cool.

Short and easy for the weekend.

Gotta go now - we're going to check on a puppy!

Make it a great weekend,

Editor

Holy Protection Cookbook

2005-12-02T10:59:00.000-06:00

Holy Protection Cookbook: "From: Holy Protection of the Virgin Mary Orthodox Church Cookbook Editors

Here's the short story. We have the usual problem. We need to raise funds. We need to go outside the membership. Not avalanches of cash, just enough to keep the lights on and pay the Priest.

We also needed to offer something besides the highly anticipated annual dinners of Cabbage Rolls which we offer in the spring, and the Chicken BBQ which we hold in the fall. As a really small parish in a sparsely populated area of the country, we are just scraping by. I imagine the same can be said for countless others spread throughout the world.

One of the members suggested we put together a cookbook and get donations that way. Not a bad idea.

The announcement was made and recipes collected. After a ton of work we finally had our cookbook.

And you know what? It was good. People really liked the blend of Old Country combined with the newer recipes. Peruse the complete Table of Contents. There are a total of 353 recipes if we counted them right.

When I say 'Old Country' I mean old Country as in the former eastern block countries....Russia, Yugoslavia, Poland, etc. You see, we are an Eastern Orthodox Church. More specifically Russian.

A lot of the recipes in this book were brought over with our church founders when they immigrated to the states. Most of the members are descendants of coal miners. These folks came over from the old country to make a better life for themselves and their families. Check out our HISTORY. Look at a couple of PHOTOS. Yep. One of them is the basis for the picture on the cover of the cookbook.

If you haven't figured it out yet, we're asking for donations. In return we will send you a cookbook."

Maid-Rite Sandwich

2005-12-01T08:27:00.000-06:00

This one ain’t Russian and it isn’t in the cookbook.

This one is a regional recipe knock-off. I ate them as a kid because I grew up around here. I’m telling you about them because they’re easy to make and just a little different. I thought I'd lend my endorsement to the world. The original recipe is kind of like the colonel - secret. We had to come up with our own approximation.

There's a story about a sheep ranching couple from New Zealand that were in the area (Iowa) for some kind of sheep ranching world convention. They befriended a local couple who took them to a nearby Maid-Rite. Well it seems the New Zealand couple enjoyed the sandwiches so much they ate there everyday until they went home. Like I said, there's a story.

The sandwiches originated in Iowa. There’s a bunch of restaurants called Maid-Rite. Or used to be anyway. Here's the original Maid-Rite. Stop in and say "Hi, I saw you on the internet."

If you've never tried it, give it a go.

Alright, on with the show. (hmmm, that rhymes)

1 pound lean ground beef (I prefer chuck)
1 cup water
quarter cup beef broth
quarter teaspoon salt
4 plain hamburger buns (I prefer honey buns)
yellow mustard (I prefer spicy brown)
minced white onion
dill pickle slices

Brown the ground beef in a large skillet over medium to low heat. Use a large spoon or a potato masher to break the meat into small pieces. Drain the grease if needed.

As soon as the pink is gone add the water, broth and salt. Now simmer uncovered until the liquid is gone. Keep stirring so as not to brown the meat. (This could take up to an hour.) If you like your onions cooked, now would be a good time.

Put about a half cup meat (if you want four sandwiches) on a bun. Slap on the mustard, pickle and onion. You have a Maid-Rite!

Notes

Serve the sandwich with a spoon. (you'll see)

In the resturant they cook on a slanted griddle so the grease drains as the meat cooks. It doesn't take an hour in the restaurant. It's just a way to make the meat tender at home.

Some people say the original recipe has coca-cola in it to make it sweet.

Some people like to pepper the meat. Some like Lawry's salt. Its up to you.

Some prefer ketchup, although its frowned upon by purists.

Some toast the bun. Others warm it up in the microwave. The restaurant browns the bun on the griddle.

Here's to local flavor,

The Editor

Bill's Orange Julius

2005-11-30T09:43:00.000-06:00

As you will see, some of our recipes are named after people.
Sometimes that means they dreamed it up.
Sometimes it just means they tweaked it a little.
Other times it is named after them because they like it so much.
I'm not sure where along the line this one falls.

BILL'S ORANGE JULIUS

3 oz. concentrate orange juice (frozen and thawed)
½ cup cold water
½ cup milk
¼ cup sugar
½ tsp. vanilla

Blend all ingredients and add vodka or light rum.

Since its turning cold, you might want to serve this one warm.

Cheers,

The Editor

Russian Vegetable Strudel

2005-11-29T08:34:00.000-06:00

I thought I'd shoot you a genuine Russian recipe today.

Don't worry I'll be posting some good ones for the holidays.

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.

It sounds more complicated than it is. Really. Give it a try and let me know what you think.

Maybe I'll see you tomorrow,

Editor

What is an Orthodox Christian?

2005-11-28T15:36:00.000-06:00

THE ORTHODOX CHRISTIAN

The Orthodox Christian belongs to the Body of Christ, the Church of Christ. This Eastern Orthodox Church is organically the same congregation (or ecclesia) which was born at the outpouring of the Holy Spirit in Jerusalem on Pentecost, a direct continuation from the Apostles by laying on of hands from each generation of priests to the next. The Orthodox Christian recognizes the rich Christian heritage and proclaims that he belongs to this Church, which corresponds to the Church of the Apostles as does a grown-up person correspond to a picture taken of him as a child.
The Orthodox Christian has been baptized in the name of the Holy Trinity and follows the ideals and beliefs of both the Scriptures and Sacred Tradition. He believes in a living and loving God, Whose Grace protects and guides him in the path of redemption. He believes that God has revealed Himself in the Bible through the Prophets and especially in the Person of Jesus Christ, His only-begotten Son who is man's Savior. He especially believes in the Incarnation of Christ as God-Man, in His Crucifixion and Resurrection, in His Gospel and Commandments, and in the world to come.

(Excerpts from THE FAITH WE HOLD by Archbishop Paul of Finland)
Check this link for The Orthodox Page in America.

Here’s a link that has some good timeline information.

The Hall of Church History

And......
From Wikipedia, the free encyclopedia

The Eastern Orthodox Church (encompassing national Orthodox jurisdictions such as Greek Orthodox, Russian Orthodox, etc.—see Eastern Orthodox Church organization) is a body of Christians whose origins extend directly back to Jesus and his Apostles through unbroken Apostolic Succession. Its doctrines were developed through a series of church councils, the most authoritative being the Seven Ecumenical Councils held between the 4th and 8th centuries. These councils were convened out of the necessity to thwart certain heresies that had developed, such as Arianism, Nestorianism, and Monothelitism. Toward the end of its first thousand years of existence differences developed between the Eastern and Western Roman Empire that ultimately led to the Great Schism in 1054 AD, splitting Roman Catholics from the Eastern Orthodox.

The present-day influence of the Orthodox Church encompasses the territories associated with the former Byzantine and Russian empires: Eastern Europe, Asia (Russia/Siberia), and parts of the Middle East and Africa. Today, although Orthodoxy's strongest influence can be seen in Greece, Russia, Serbia and Montenegro, Romania, Bulgaria, and Georgia, the Orthodox Church has a presence in a great many other countries, with large communities in the USA and Australia.

See for yourself here.

Just thought you might be curious,

The Editor

An excerpt

2005-11-27T10:57:00.000-06:00

Preface

Thank you once again for your interest in our cookbook.

As you will notice this sampler has a different cover than is displayed on the web page.

This version is adapted from an older version of the cookbook.

The newly updated version of the full cookbook is pretty cool.

Besides the new front cover it has:

Lots of pretty pictures inside which makes it a much more pleasant read.
It contains hyperlinked recipes that make it much easier to navigate.
A full-blown index. Alphabetical by contributor and by recipe.

We’ve randomly chosen a generous 50 recipes from the 353 included in the whole cookbook. A member of the church contributed each one.

We sincerely hope you enjoy preparing some or all of these recipes and look forward to hearing from you in the future. Send us some feedback, okay?

And just to be at the very least clear, and at the most repetitive, since you downloaded this sampler you will be notified forthwith upon the availability of the new version.

Thank you for your time and consideration.

Holy Protection Cookbook Editors
http://www.holyprotectioncookbook.com/

Carve Your Turkey - Pick Your Wine

2005-11-24T08:51:00.000-06:00

How to Carve a Turkey

After hours of preparation and anticipation, make sure to carve the turkey in a way that preserves the flavor and texture of the meat.

Removing the wishbone and carving the breast will be a snap if you remove the wishbone before roasting. With your fingers, locate the wishbone in the neck cavity. With a small paring knife, scrape the meat away from the 'wings' of the wishbone, give it a twist and it will pop out.

To carve the breast, first remove the wing and then remove the whole side of the breast in one piece and slice cross-wise -- It's so much easier and produces more manageable slices that 'fit' better on the dinner plate.

STEPS:

Choose a sharp, thin-bladed carving knife. Running your knife along the bottom of the turkey, find the places where the thighbones meet the body.
Slip your knife into the joint to separate thigh from body on each side.
Separate the drumstick from the thigh using the same technique (cut through the joint, not the bone, wiggling the drumstick to locate the joint).
Running your knife along the bone, separate the meat from the thigh and drumstick. Try to get as much as possible in one piece.
Cut thigh and leg meat into thin slices.
Use your knife to find where the wings and body connect.
Slip your knife into the joint to separate wings from body on each side.
Carve thin slices off one side of the breast, cutting parallel to the breast. ( NOTE: A horizontal cut low on the side of the bird before you start carving the breast will allow for beautiful slices of white meat.)
Repeat with the other side of the breast.

TIPS:

If you are carving soon after roasting, cover the turkey with foil and let it stand for 15 minutes first.
Cut dark meat before light meat, as it will stay moist longer.
The key in removing thighs, legs, and wings from the turkey carcass is to run your knife along the carcass until you find the places where bones meet. By cutting between joints, and not through bones, you can disconnect bones without much fuss. If you try to saw through a bone, though, you'll take a long time, even if your knife can do it, and make a mess in the process.

How to Choose a Good Wine

The best wine to choose is the wine you like best. I'm not calling anyone out.

The first rule of food and wine pairing is always to drink what you like, no matter what someone else says. The old adage of white wine with fish and red wine with meat is just a rule. If you keep in mind the principles of complementing and contrasting flavors, you'll have a winning combination every time.

It's said that only white wines fare well with poultry. However, take into consideration sauces, seasonings and cooking methods and you will find that soft red wines pair nicely with certain fowl. Spice food, spicy wine. Milder seasonings, milder wine. Just a suggestion.

You don't have to live in the states to have a

Happy Thanksgiving

The Editor

Ice Water Pickles

2005-11-23T12:48:00.000-06:00

I know what you're thinkin', they're not to my liking either. But I gotta say that alot of kids REALLY like them. Maybe yours too.

6 lb. medium cucumbers cut into 6 to 8 pieces according to size of cucumber
3 quarts white vinegar
1 cup salt
3 cups sugar
36 pickling onions
6 tsp. celery stalks
6 tsp. mustard seed
6 quart jars
Soak cucumbers in ice water for 3 hours. Drain, pack into sterilized jars. Add 6 pickling onion, 1 celery, 1 tsp. mustard seed to each jar. Bring the white vinegar, salt and sugar to a boil and pour over cucumbers to within ½ inch of top of jar. Process in boiling water bath for 10 minutes. These are salty-sour pickles. Will make 6 quarts.

Let me know how it goes.

The Editors

Cole Slaw Dressing Twist

2005-11-22T08:41:00.000-06:00

The other cookbook editor came up with a new cole slaw dressing mix that turned out, well......yummy. Here's what she put together.

One bag (16 oz.) of precut cabbage . This one had some carrots and red cabbage mixed in, but I see no reason why you can't use the fancy cut cabbage package.
Half a cup of sugar.
Half a cup of vinegar.
Half a cup of Ranch Dressing.
Half an envelope of Good Seasons Italian dry seasoning mix.
Half a cup of vegetable oil.

I should tell you that it makes a lot of dressing, especially if you double the amounts for two bags of cabbage. Use your own judgement. For us its a work in progress.

'Til next time,

The Editors

Church Cookbook - Recipes - Cooking Ingredients

2005-11-21T20:24:00.000-06:00

Gotta Start Somewhere...........

Thought I'd tell you what this blog will contain. At least, what is planned.

I'll be posting recipes from the Sampler Cookbook which you can download by adding your email to the list from here.

I might post recipes we come up with and maybe some from the forum if we ever get that up and running.

I might post some church stuff. Maybe local. Maybe stuff related to the date. I don't know.

More as the mood strikes.

The Editor.