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/