CABBAGE ROLLS

(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

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.

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

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

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

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

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?

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

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

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:

1. 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.
   
   
2. Slip your knife into the joint to separate thigh from body on each side.
   
   
3. Separate the drumstick from the thigh using the same technique (cut through the joint, not the bone, wiggling the drumstick to locate the joint).
   
   
4. Running your knife along the bone, separate the meat from the thigh and drumstick. Try to get as much as possible in one piece.
   
   
5. Cut thigh and leg meat into thin slices.
   
   
6. Use your knife to find where the wings and body connect.
   
   
7. Slip your knife into the joint to separate wings from body on each side.
   
   
8. 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.)
   
   
9. 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

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

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

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.