KOLOZASVARI SAUERKRAUT

Today is Forgiveness Sunday.

Time to start clean.

Lent begins soon.

Start stocking up on your meatless recipes.

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


KOLOZASVARI SAUERKRAUT

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

Brown chopped onion in butter, add meat and seasonings.

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

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

Drain rice and sauerkraut.

Place ½ of sauerkraut in casserole.

Layer ½ of rice over sauerkraut.

Layer all of meat mixture next.

Layer remaining rice and top with remaining sauerkraut.

Over this spoon sour cream.

Bake in 350° oven for ½ hour.

'Til next time,

Editor

http://www.holyprotectioncookbook.com/

HALUSHKA (Cabbage and Noodles)

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

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

HALUSHKA
(Cabbage and Noodles)

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

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

Add cabbage and stir continuously.

Add salt and pepper to taste.

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

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

Add the cabbage mixture to the noodles and toss.

Compliment the dish with sour cream if you like.

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

Editor

http://www.holyprotectioncookbook.com/

HALUSKY WITH CABBAGE

Good afternoon!

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

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

On with the show.

HALUSKY WITH CABBAGE

Cabbage:

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

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

Dumplings:

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

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

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

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

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

Enjoy!

Editor

http://www.holyprotectioncookbook.com/

CHICKEN PATISHKI (Russian Recipe)

Posting an authentic Russian recipe today.

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


CHICKEN PATISHKI
(Russian Recipe)

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

Cube chicken and set aside.

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

Skewer chicken onto bamboo skewers.

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

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

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

Preheat oven to 375°.

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

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

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

Serve it with rice pilaf.

Editor

http://www.holyprotectioncookbook.com/

MALAYAN PORK CHOPS

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

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

Thanks.


MALAYAN PORK CHOPS

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

Melt shortening in skillet and fry onions until lightly browned.

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

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

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

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

Serve over rice. Makes about 4 servings.

Editor

http://www.holyprotectioncookbook.com/

Tzimmes

I've been gone awhile haven't I?

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

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

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

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

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


TZIMMES

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

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

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

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

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

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

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

I hope you enjoy the cookbooks.

Editor

http://www.holyprotectioncookbook.com/

COCK-A-LEEKIE

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

COCK-A-LEEKIE

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

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

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

Remove beef bone and serve.

Have a great day!

Editor

http://www.holyprotectioncookbook.com/

BEEF ROULADES

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

BEEF ROULADES

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

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

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

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

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

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

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

Have a great weekend.

Editor

http://www.holyprotectioncookbook.com/

CHICKEN KIEV

A little russian flavor. Not much commentary today.

CHICKEN KIEV

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

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

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

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

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

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

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

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

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

More tomorrow.

Editor

http://www.holyprotectioncookbook.com/

MATT'S HONEY MUSTARD

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

MATT'S HONEY MUSTARD

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

Mix all ingredients together.

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

Editor

http://www.holyprotectioncookbook.com/

LIZ'S POTATO SALAD

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

Try this one. You will not be disappointed.

LIZ'S POTATO SALAD

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

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

Chill for 2 hours.

Then after chilled, add celery and onions.

Chop eggs and add to potatoes.

Add remaining ingredients and mix well.

Add salt and celery seed to taste.

Thanks,

Editor

http://www.holyprotectioncookbook.com/

BEEF AND PASTA SALAD

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

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

BEEF AND PASTA SALAD

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

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

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

Let stand 15 minutes.

Add remaining ingredients except Parmesan cheese; mix well.

Cover and chill. Serve with Parmesan cheese.

Appreciate your time,

Editor

http://www.holyprotectioncookbook.com

Happy New Year

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

Tough. It's the new year 2006 AD.

It is up to you to make it happy.

Regular (mostly) posts to resume tomorrow.

Thanks for stopping in.

Editor

Ramen Salad

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

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

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

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

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

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....

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