- 1 large eggplant
- 1 onion, chopped
- 1/2 green pepper, dice
- 2 T. oil
- 2 T. lemon juice
- salt and pepper
- 1 clove garlic, pureed
- 1 tomato, diced or 1 small can tomato sauce
Boil eggplant until tender or pierce skin and bake at 350° for 1 hour.
Cool.
Remove skin and chop or blend very fine.
Sauté onion with garlic and green pepper in oil.
Add tomato and cook until soft, stirring constantly.
Add eggplant and cook for 10 minutes over a low flame.
Add salt, pepper and lemon juice to taste.
Chill.
Serve as hors d'oeuvre place in a bowl surrounded by party rye.
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Curried Parsnip Latkes Grilled Green Tomatoes Vegetarian Vegetable (Barley, Bean or Rice) Soup Zucchini Bake Potato Pancakes (Blender Method) Pagac Dough - From Maureen Kristof
Rice & Black Beans Cubano - from Maureen Kristof
Cabbage Rolls
Cajun Red Beans and Rice
Tuna Salad with Chickpeas
Stuffed Bell Peppers
Vegetarian Spaghetti Sauce
Marinara Sauce
Tuna Bake
Stuffed Shell Pierogie
Spinach Lasagna
Sautéed Shrimp in Wine Sauce
Sautéed Shrimp in Wine Sauce 2
Salmon Quesadillas
Broccoli Quiche
Salmon Cheese Casserole
Tater Tot Casserole
Mushrooms over Fettuccine
Pyrohy, Pierogie Or Vereneki
Artoclasia
Honey Cake
Lenten Cake
Lenten Cake 2
Vegan Chocolate Cake - Maria Bruno
Dr. Turi's Cake
Grape Salad
Hrutka Egg
Preheat oven to 450°.
Lightly oil two baking sheets.
Grate parsnips and toss together with flour, spices, salt and pepper.
Add egg and 1 tsp. oil.
Mix.
Drop by rounded Tablespoons onto baking sheets.
Bake about 10 minutes.
Turn over and bake about another 5 minutes.
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Slice tomatoes.
Whisk together remaining ingredients.
Spread on both sides of the tomatoes and let marinate for a little while.
Grill.
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(Good for strict fast days) Fr. Michael Hayduk
Add all ingredients to a large pot with a lid.
Bring to a slow boil and cook until vegetables are tender: (about 2 hours by stove or 4 - 6 hours in a crock pot).
May be served as is or over barley, beans or rice already prepared according to package directions.
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Mix all ingredients given in order, except Bisquick.
When mixture is mixed well, add Bisquick and mix well again.
Pour into a greased 13x9x2 inch pan.
Bake at 350 degrees for 25-35 minutes.
Cut into squares to serve.
Yield: 12-16 luncheon-sized servings or 2-2 1/2 dozen appetizer-sized servings.
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Blend for 10 seconds.
Do not over blend as potatoes should have a grated appearance.
Fry until lightly brown.
Serve with sour cream, butter or applesauce.
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In a small bowl, dissolve yeast in warm water. In bowl of electric mixer, add remaining ingredients EXCEPT add only 6 cups of flour. Using dough hook attachment, mix together, adding flour gradually until dough forms a ball on hook and cleans the sides of the bowl. Knead 10-15 minutes.
Place in greased bowl, turning once to condition the top of the dough (so it doesn’t dry out during rising). Cover with a clean cloth and let rise in warm place until doubled in bulk (about 1 hour).
Turn risen dough out onto floured surface and divide into 8 equal portions. Cover with a dry cloth and let rise for 30 minutes.
Using one portion of dough, roll out to ¼” thickness. Spread ¼ of filling (recipe below) over top of dough to ½” from the edge. Roll another portion of dough to approximately the same size and place on top of the filling. Crimp edges together with the tines of a fork. Using the rolling pin, roll over top of pagac, then prick all over with a fork (to allow steam and air pockets to escape while baking). Repeat with remaining dough.
Place finished pagac on greased cookie sheet or seasoned baking stone. Brush with oil on top and sprinkle with salt and pepper. Bake at 350° for 25 minutes. Remove from oven and cut into triangles to serve.
FILLINGS:
Mashed Potato (non-dairy) Filling
5 lbs. potatoes
1 medium - large onion, chopped
2 Tbs. oil (to sauté with)
½ cup oil (or more, as needed for consistency)
Salt to taste
Peel and cut potatoes; boil in salted water until tender. Drain.
While potatoes boil, sauté onions in skillet with 2 Tbs. oil until soft and translucent. (Do not allow to brown.) Add onions to potatoes, along with ½ cup oil and mash together, adding oil if needed, until desired consistency is reached. Season to taste.
Cabbage Filling
1 head cabbage
Enough oil (or vegetable shortening) to sauté cabbage
Salt & Pepper to taste
Coarsely grate cabbage and sauté in oil until wilted. Add salt & pepper to taste. Cool before spreading on pagac dough.
NOTE from Maureen: These are the recipes I use when observing days of Strict Fast, such as Christmas Eve, 1st Monday of Lent, and Great & Holy Friday, when we abstain from all meat and dairy products, and their by-products (such as broth and whey). On Lenten Wednesdays and Fridays, when we fast from meat and its by-products, dairy products may be substituted for the oil.
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In large skillet, sauté pepper, onion and garlic until peppers are tender and onions are translucent. Season with salt and pepper. Add black beans and oregano, and cook until beans are heated through. Remove from heat. Add vinegar and tomato, and taste for seasoning.
Serve hot over rice.
Makes 4 servings
NOTE: For a thicker sauce, remove ½ - 1 cup of the mixture and puree or mash with a fork. Stir puree back into remaining mixture until desired consistency is reached. For the veggie haters, the entire bean mixture can be pureed with additional olive oil and served over rice (it’s not pretty, but my little veggie boycotter loves it). For Strict Fast days, use olive oil instead of butter or margarine to cook the rice.
Personal note: We really enjoy this with a few dashes of Tabasco, Frank’s Red Hot sauce, or similar liquid heat; add a good loaf of crusty bread or a thick and chewy flatbread, and it’s a very satisfying, relatively low fat meal. (Besides that, you won’t want to waste the sauce!)
(Unofficially: 1 cup of bean mixture = 3 WW Points)
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Cook rice in water according to package instructions, but slightly under done.
Sauté the onion in the oil, until transparent. Add the onion to the rice mixture.
Stir.
Add salt and pepper to taste.
Remove from the heat.
Cool.
The mixture is now ready to place into the cabbage mixture.
Remove core from cabbage.
Place cabbage in enough boiling water to cover the head.
Cook long enough for the leaves to be limp.
Do not overcook.
Remove the leaves and then remove the center hard core.
Place a spoonful of rice mixture on the leaf.
Roll tightly, closing the ends as you roll each cabbage roll.
Place the rolls in a 2 quart casserole.
Cover with tomato juice or tomato soup/water mixture and bake at 350° for 1-½ to 2 hours.
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Rinse beans and drain well. Cook (with bay leaves) in 5 cups of water for 50 minutes or until tender.
Add onion, thyme, garlic, parsley, green pepper, and salt to pot.
Simmer over medium low heat for 15 to 20 minutes.
Add miso and simmer for another 5 minutes.
Remove bay leaves.
Serve over hot rice, garnished with scallions.
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Combine first 4 ingredients in a bowl.
Combine rest of ingredients in a jar with screw top, and shake well to mix.
Pour onto tuna, chickpeas, celery and scallions.
Stir gently.
Cover and chill overnight.
Serve on lettuce leaves or in a warm pita.
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Cut peppers in half and clean out.
Steam until tender-crisp.
Combine all remaining ingredients except the tomato sauce and then spoon into the peppers.
Pour the tomato sauce over them and bake at 350° until heated through.
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Combine all ingredients in crock pot and stir well.
Cover and cook on low for 10 to 12 hours or on high 2 to 4 hours.
Makes 6 cups
Pour into greased 9 x 1 pan and bake at 350 ° for 25 to 30 minutes.
Cut into squares and serve hot or cold.
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Braise onions on the vegetable stock until translucent.
Add garlic and cook about another minute.
Add carrots and cook about 5 minutes more.
Add tomatoes and sugar.
Cover and simmer over low heat for 20 minutes, stirring occasionally.
Add basil and simmer, uncovered for 10 minutes.
Puree part or all of the sauce in a food processor.
Add parsley, salt and pepper.
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In a medium bowl, combine mayonnaise, lemon juice, onion, and
Worcestershire sauce, salt and pepper.
Add tuna, eggs and crackers, saving 1 cup of crushed crackers for topping.
Spoon into casserole.
Blend the rest of crackers with Parmesan cheese and margarine.
Sprinkle over tuna mixture.
Place low under broiler for 10 to 12 minutes, until golden brown.
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Cooks potatoes until soft. Drain. Add cheese, salt & pepper and mash together until smooth.
Melt margarine or butter in large skillet.
Add onions and cook 10-15 minutes until tender but not browned.
Spread half the onions over the bottom of two 9 x 13 baking dishes
or one larger baking dish.
Stuff each shell with heaping tablespoon of the potato mixture.
Close edges.
Arrange in single layer over onions.
Spread remaining onions on top
Bake at 350 degrees uncovered 15 to 20 minutes or until heated through.
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Cook noodles according to directions on package.
Drain and rinse under cold water.
Squeeze excess water from spinach.
In mixing bowl, beat egg and stir in spinach, mozzarella and ricotta until well mixed.
Butter a 13 x 9 x 2 inch baking pan.
Arrange 1/3 drained noodles over bottom of pan and spoon half of the spinach mixture over the noodles.
Top with half of remaining noodles, spoon on rest of spinach mixture and top with remaining noodles.
Pour sauce over the top, sprinkle with Parmesan cheese and bake in the
preheated 350° oven about 20 minutes or until top is bubbly and lightly browned.
Let stand 5 minutes, and then cut into squares.
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Melt margarine, add shrimp and green onions.
Simmer for 5 minutes.
Add wine, garlic, lemon juice, salt and pepper.
Continue simmering on low for a few minutes more.
Add tomatoes and cook only until they are just barely soft.
Make sure they don't get mushy.
Add Parmesan cheese and stir gently.
Can be served over rice.
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Preheat oven to 350°. Line a 9" pie pan with heavy duty foil.
Thaw and drain spinach. Spread in pie pan and top with shrimp.
In a saucepan melt butter and stir in flour.
Gradually add milk, wine and scallions.
Cook over low heat, stirring constantly until sauce bubbles and thickens.
Add Salt and pepper to taste and add enough paprika for a rosy color.
Pour over shrimp. Sprinkle with cheese.
Bake 35 minutes.
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In a skillet, sauté garlic in oil until tender.
Stir in salmon, basil and pepper.
Cook over medium heat until heated through.
Take salmon mixture off heat and add cheese, stirring just to mix it together.
Spread butter or margarine over one side of tortillas.
Place 4 tortillas, buttered side down, on a hot griddle.
Place 1/4 of the salmon mixture onto each tortilla then top with another, buttered side up. (Just like you would make a grilled-cheese sandwich.)
Cook on low until lightly brown, then flip over, and cook until lightly brown.
Cut into wedges and serve with shredded lettuce topped with tomatoes or salsa and sour cream or guacamole and refried beans.
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Preheat oven to 350°.
Melt butter in a large sauce pan over medium-low heat.
Add onions and garlic and broccoli.
Cook slowly, stirring occasionally until vegetables are soft.
Spoon vegetables into crust and sprinkle with cheese.
Combine eggs and milk.
Season with salt and pepper.
Stir in melted butter.
Pour egg mixture over vegetables and cheese.
Bake 30 minutes.
Let rest on counter for 5 minutes before cutting.
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Drain Salmon and take out bone and skin.
Arrange in the bottom of a greased baking dish in large pieces.
Melt the cheese in the milk.
Stir until smooth.
Pour cheese sauce over the fish and place baking powder biscuits on top.
Bake in a hot over of 400° until biscuits are done.
15 to 20 minutes.
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Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x13 inch-baking dish.
Arrange tater tots in the prepared baking dish.
In a mixing bowl, combine sour cream, cheese, and mushroom soup.
Pour this mixture over the tater tots.
Sprinkle onions over the top of the casserole.
Bake in the 350 degrees F (175 degrees C) oven for 45 to 60 minutes.
Optional: Add broccoli and/or substitute cream of mushroom soup for any other cream soup like cheese and broccoli or cream of broccoli soup!
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Cook Fettuccine according to instructions on back of box.
Drain and cool.
In a skillet, melt butter or margarine over medium heat.
Add mushrooms, stirring occasionally, until tender about 5 minutes.
Mix together soup mix and milk.
Pour into skillet.
Bring that to a boil over high heat, stirring frequently.
Serve over Fettuccine noodles.
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Potato and Cheese Filling:
Sauerkraut Filling:
Mix flour with salt in a deep bowl.
Add the egg and enough water to make a medium soft dough.
Knead on a floured board until smooth.
Dive the dough into 2 parts.
Cover and let stand for at least 10 minutes.
Prepare filling.
Filling should be thick enough to hold shape.
Roll dough quite thin on floured board.
Cut rounds with large biscuit cutter or the open end of a glass.
Put round in the palm of your hand and place a spoonful of filling on it.
Fold over to form a half circle and press edges together with fingers.
Edges should be free of filling.
Be sure edges are sealed well.
Place varenyky on floured board or tea towel.
Do not crowd.
Cover with a tea towel to prevent drying.
Drop a few at a time into large quantity of rapidly boiling salted water.
Stir gently with a wooden spoon to separate and prevent sticking to bottom of the pot.
Do not cook too many at one time.
Continue boiling rapidly for 3 to 4 minutes.
They are ready when they are well puffed.
Remove with a slotted spoon into a colander and drain thoroughly.
Place in a deep dish and sprinkle with melted butter then toss gently to coat with butter.
Cover and keep hot until all are cooked.
Serve in a large dish without piling or crowding.
Can be topped with browned buttered bread crumbs, crisp chopped bacon, salt pork or sour cream.
Potato and Cheese Filling: Cook onion in butter until tender.
Combine with potatoes and cheese.
Season to taste with salt and pepper.
Sauerkraut Filling: Rinse kraut well in warm water, squeeze dry and chop very fine.
Cook onion in fat or butter until tender.
Add kraut and cream, then season to taste with salt and pepper.
Cook over low heat for about 15 minutes or until kraut is tender and flavors are blended.
Do not overcook.
Chill thoroughly.
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Dilute yeast in ½ c. water.
Add sugar, salt and stir.
Add water and oil.
Add 3 cups of flour mixed with cinnamon and stir until batter is smooth.
Add remainder of flour until dough is soft but firm.
Knead until bubbles appear on the surface of the dough and it is smooth and satiny in appearance.
Divide the dough into 5 equal parts and place in 5-inch round pans.
Let rise in pans until almost double in bulk.
Bake in a 400° oven for approximately 15 minutes, or until tops are golden brown.
Remove from the pans and cool on racks for 10 minutes.
Brush tops lightly with honey.
When cool, sprinkle powdered sugar on top
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Mix the honey with the spices, bring to a boil and cool.
Combine the fruits and nuts; sprinkle with 2 Tablespoons of the flour and mix well.
Sift the remaining flour with the baking soda, baking powder and salt.
Cream the butter with the sugar.
Add the egg yolks, one at a time, and beat well after each addition.
Stir in the lukewarm honey.
Add the flour mixture and coffee alternately and mix well.
Mix in the fruit-nut mixture.
Beat the egg whites until stiff and fold into the batter.
Line a baking pan with brown paper and grease it.
Spoon batter into pan. Bake in a slow oven (300°) for about 1-½ hours or until done.
Allow to stand for a few days before serving.
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Sift flour into bowl and mix in the baking powder; make a well in center.
Heat oil in frying pan and pour into the flour.
Add raisins, sugar, nuts, orange peel, cognac, baking soda dissolved in the orange juice, and cinnamon.
Mix to make stiff dough.
Put into a greased Bundt pan or baking pan and bake in preheated 300 F. oven for about 1 hour.
As soon as you remove it from the oven, sprinkle with the cinnamon and confectioner's sugar.
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Sift flour into ceramic bowl and mix the baking powder; scoop out a well in center.
Heat oil in frying pan and pour into the flour.
Add raisins, sugar, nuts, orange peel, cognac, baking soda dissolved in the orange juice, and cinnamon.
Mix to make stiff dough.
Put into a buttered tube pan or baking pan and bake in preheated 300 F. oven
for about 1 hour.
As soon as you remove it from the oven, sprinkle with the cinnamon and confectioner's sugar.
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Combine dry ingredients in large mixing bowl.
Add wet ingredients; beat 3 minutes at medium speed until thoroughly blended.
Pour batter into a greased (and floured, if you like) 9x13 pan.
Cool. Frost as desired.
Suggested Frosting: Orange Glaze
Mix 3 tablespoons orange juice with at least 1 cup sifted powdered sugar.
Keep adding powdered sugar until it's the consistency you want.
It should be fluid enough to spread on the cake, but it will dry and harden.
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Mix together:
Mix in another bowl:
Gently stir dry ingredients into wet, then add 1/2 cup raisins, currants, chopped dates, or chopped apples.
You can also add 1/2 cup chopped nuts if you wish.
Pour into greased and floured 9x9 baking pan.
Bake at 350°F for 30-40 minutes, until tester comes out clean.
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Wash and dry grapes.
Mix first three ingredients (softened cream cheese, sour cream, and sugar) well.
Note: grapes must be dry.
Pour mixture over the grapes.
Top with brown sugar and chopped nuts.
Refrigerate overnight.
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Beat the eggs well, add milk & salt in a double boiler.
Cook over medium heat until curds are formed.
Pour into a clean fine white cloth (cheese cloth), tie Up & hang to drain off excess liquid & form into a solid ball.
Store the finished hrutka egg in a dish covered with a moist dish towel in the refrigerator.
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