Free PDF of Cookbook

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

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...

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

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

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/