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Lenten Recipes from the Junior Orthodox Youth of St. Barbara Greek Orthodox Church

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Lenten Recipes from the Junior Orthodox Youth of St. Barbara Greek Orthodox Church - Page Text Content

S: Lenten Recipes

BC: with love by Alison

FC: Lenten Recipes From the Junior Orthodox Youth of St. Barbara Greek Orthodox Church

1: This Lenten cookbook was compiled by the families of the Junior Orthodox Youth of St. Barbara's.

3: Susan's Christmas Morning Quiche | 3 eggs plus 1 egg white 1/2 cup milk 1/2 cup half & half 1 teaspoon nutmeg 1/2 teaspoon salt 1 tablespoon flour | 1/2 cup cheddar cheese 1/2 cup Swiss cheese 8 slices chopped bacon 9 inch pie shell 1/4 teaspoon cayenne pepper | Mix together and pour into pie shell. Bake in a slow oven at 325 degrees until set up and lightly browned, approximately 30-45 minutes. You may want to put foil around the pie crust for the first 30 minutes so it doesn't get too brown. Freezes great and reheats well in the microwave. I sometimes use a sausage, ham and bacon mixture or a bacon and broccoli mixture - use whatever sounds good.

5: JEANETTE'S BANANA BREAD (Erika likes to add chocolate chips) 1/2 C Soften Margarine 1 C Sugar 2 Eggs 2 Large Very Ripe Bananas, mashed 2 C Flour 1/2 tsp. Salt 1 tsp. Baking Soda 1 tsp Vanilla 1 C Chopped Walnuts (optional) 1 Bag Chocolate Chips (optional) Preheat oven to 325. Grease or spray 1 large loaf bread pan, or make muffins. Cream butter and sugar. Add eggs, one at a time, mixing well after each. Add bananas. Sift together flour, salt and baking soda. Add to batter mixture. Add vanilla. If wish add walnuts and/or chocolate chips. Bake for 1 hour and 15 minutes if making bread. Insert toothpick to test for doneness. Muffins bake around 35 minutes. If put in small pans, reduce baking time to 45 minutes – 1 hour.

6: Susan's Dutch Baby Recipe | "All happiness depends on a leisurely breakfast." ~John Gunther

7: OVEN DUTCH BABY | FOR 2-3 QUART PAN 1/4 cup butter 3 eggs 3/4 cup milk 3/4 cup flour 1 teaspoon vanilla | FOR 3-4 QUART PAN 1/3 cup butter 4 eggs 1 cup milk 1 cup flour 1 1/2 teaspoon vanilla | You will want a shallow rimmed pan - about 3 inches so the batter builds up. Put butter in the pan and set in 425 degree oven. Mix batter quickly as the butter melts. Put eggs in the blender and blend at high speed for 1 minutes. While motor is running, gradually pour in milk, then slowly add the flour; continue blending for about 30 seconds. Add vanilla. Remove container from oven and pour batter into the hot melted butter. Return to oven and bake until puffed - 20 minutes or until light golden brown. Dust with powdered sugar and freshly ground nutmeg if you wish. Slice into serving pieces and use syrup, fresh fruit, canned apple pie filling, etc.

9: "When baking, follow directions. When cooking, go by your own taste." ~Laiko Bahrs | Erika Gibson | Sausage and Egg Casserole | Beat 6 Eggs Cube 6 Slices of White or Deli Bread 2 C Milk 3/4 tsp. Salt 1 pound Mild Sausage, Browned 1 (2 C) Bag of Mild Cheddar Shredded Cheese Mix all ingredients – pour into square 9” dish. Let set overnight in refrigerator. Bake at 350 for 45 minutes or until eggs are fully cooked.

10: FRENCH QUARTER BEIGNETS | Ingredients 1 1/2 cups lukewarm water 1/2 cup granulated sugar 1 envelope active dry yeast 2 eggs, slightly beaten 1 1/4 teaspoons salt 1 cup evaporated milk 7 cups bread flour 1/4 cup shortening Nonstick spray Oil, for deep-frying 3 cups confectioners' sugar | Randy discovered Beignets while flying into New Orleans... they soon became a family favorite!

11: Mix water, sugar, and yeast in a large bowl and let sit for 10 minutes. In another bowl, beat the eggs, salt and evaporated milk together. Mix egg mixture to the yeast mixture. In a separate bowl, measure out the bread flour. Add 3 cups of the flour to the yeast mixture and stir to combine. Add the shortening and continue to stir while adding the remaining flour. Remove dough from the bowl, place onto a lightly floured surface and knead until smooth. Spray a large bowl with nonstick spray. Put dough into the bowl and cover with plastic wrap or a towel. Let rise in a warm place for at least 2 hours. Preheat oil in a deep-fryer to 350 degrees F. Add the confectioners' sugar to a paper or plastic bag and set aside. Roll the dough out to about 1/4-inch thickness and cut into 1-inch squares. Deep-fry, flipping constantly, until they become a golden color. After beignets are fried, drain them for a few seconds on paper towels, and then toss them into the bag of confectioners' sugar. Hold bag closed and shake to coat evenly. Yield 3 dozen.

13: ERIKA'S PUNCH RECIPE 1 2-liter of Sprite (or Faygo Lemon-Lime) 1 Can of Minute Maid Country Raspberry (frozen) 1 Can of Regular Lemonade (frozen) 1 Packet of Red Raspberries (Fresh) 1 Lemon Take a kool-aid jug or something that can fit 2-quarts of juice. Combine can of country raspberry and 1/2 can of lemonade. Fill the jug with sprite until you hit the 1.5 quart line. Fill the rest of the jug with water to the 2-quart line. Mix together. Dump into a serving punch bowl and add fresh red raspberries and slices of Lemon.

15: "Game Day" Beer and Cheese Dip From the kitchen of Alison Vaughn | Ingredients: 12 oz of Velveeta cheese, yes, I said Velveeta 4 oz of cream cheese 1/2 cup of dijon mustard 1/2 cup of sharp cheddar, shredded 1/3 cup of green onions, thinly sliced 2/3 cup of good, beer (amber works well, I used New Castle) Pretzels Bread sticks French baguette, olive oil, garlic clove, salt, pepper Begin by getting a sauce pot ready, and on medium to low heat, bring the velveeta and cream cheese to a melting point. As it melts down completely, stir, and stir often as you do not want the cheese to burn. Add in your beer and dijon mustard, and mix well. Add in your cheddar cheese and green onions, and stir a bit more. Reduce the heat to low. Preheat your oven to 375 degrees. Slice your baguette into about 1 inch thick slices on an angle. Brush with olive oil, top with salt and pepper and cook in the oven until just a light golden brown, about 7 minutes. Remove them from the oven, and rub the top of each slice with the glove of garlic.

17: Cindy's Warm Crab Dip | 1 small cream cheese (3oz) 1/2 C Mayo 1/4 C minced onion 1 Tablespoon lemon juice 1/8 teaspoon hot sauce (Tabasco) 1 small can lump crab meat Cook 350 degrees until bubbles, 1/2 hour

19: SERVES 8 -12 , 4 cups 6 medium tomatoes 5-10 small jalapenos to taste (red is best) 1/4 medium Spanish onion 2 garlic cloves 2 tablespoons fresh cilantro (chopped) 2 tablespoons white vinegar 2 teaspoons salt 1 1/2 teaspoons liquid smoke (mesquite-flavored) Preheat your barbecue grill to high temperature. Remove any stems from the tomatoes, then rub some oil over each tomato. (You may want to cut the tomatoes in half for easier grilling) You can leave the stems on the jalapenos. Place the tomatoes on the grill and cook about 10 minutes. Place the jalapenos onto the grill. (TIP: To adjust the heat, cut in half and scoop out seeds roasting skin side to the flame). Allow tomatoes and jalapenos to cook an additional 10 minutes and turn. When almost the entire surface of the peppers has charred black you can remove them from the grill. The tomatoes will turn partially black, but when the skin begins to come off they are done. Put the peppers and tomatoes on a plate and let them cool. (TIP: Placing the tomatoes and peppers into a zip top bag or placing a bowl upside down over the them will make the skins easier to peel off later). When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor. Pinch the stem end to remove them from each of the peppers and place them into the food processor as well. Toss out the liquid that remains on the plate. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency. Place the salsa into a covered container and chill for several hours or overnight while the flavors develop. (Makes about 4 cups.) | Alison's Homemade Salsa

21: From the kitchen of Patsy Vehling | Grandma's Clam Chowder | 5 cans minced clams 1 cup chopped onion 1 teaspoon salt 2 cups fat-free half-and-half 2 tablespoons butter | 1/4 pound bacon, diced 3 cups raw potatoes 1/4 teaspoon white pepper 2 cups whole milk paprika | Strain liquid from clams, measure liquid and add water to make 4 cups. Fry bacon. Remove and reserve. Drain all but 1/4 cup fat and saute onion for 5 minutes in bacon dripping. Add potatoes, salt, pepper and clam liquid. Simmer until potatoes are tender. Add clams, milk and some cream. Heat, but do not boil. Sprinkle with bacon, paprika and some parsley if desired. (Tips from Grandma: Add approx. 4 tablespoons of floor to milk/cream before adding to chowder for a thicker soup.) | PV

22: Family cookout! | Jeanette McCoy | Taco Soup | Note: Keep this recipe!

23: JEANETTE'S TACO SOUP 3 lbs hamburger 2 pkgs taco seasoning 2 pkg original ranch dressing 2 cans whole corn 2 cans petite cut tomatoes Taco chips Shredded cheese Brown the hamburger with one pkg of taco seasoning and one pkg of ranch. Drain, add two cans whole corn (include liquid), two cans of petite cut tomatoes, and one pkg each of the seasoning. Serve with Taco Chips and shredded cheese | JM

24: From the kitchen of Alison Vaughn | PASTA E FAGIOLI Ingredients 1 lb ground beef 1 cup diced onion 1 cup julienned carrot 3 stalks celery, chopped (1 cup) 2 garlic cloves, minced 2 (14 1/2 ounce) cans diced tomatoes 1 (15 ounce) can red kidney beans (with liquid) 1 (15 ounce) can great northern beans (with liquid) 1 (15 ounce) can tomato sauce 1 (12 ounce) can v-8 vegetable juice 1 teaspoon vinegar 1 1/2 teaspoons salt 1 teaspoon oregano 1 teaspoon basil 1/2 teaspoon pepper 1/2 teaspoon thyme 1/2 lb ditali pasta | AV

25: 1. Brown beef in a large stock pot over medium heat-drain off fat. 2. Add onion, carrot, celery and garlic and saute for 10 minutes. 3. Add remaining ingredients, except pasta, and simmer for 1 hour. 4. After 50 minutes boil pasta to al dente. Drain well. 5. Add pasta to the large pot of soup and simmer for 10 minutes.

26: Jeanette and Peggy | Mike and Peggy

27: Peggy's Creamy Cauliflower Lettuce Salad 3/4 c Miracle Whip Light dressing (do not substitute mayo) 1/2 c Kraft Ranch dressing 1/4 c (2 oz.) Kraft Grated Parmesan Cheese 1/4 c EACH: sugar and finely chopped red onion 1 pkg. Oscar Mayer bacon fried crisp 1 head cauliflower, cut into bite size pieces 6 cups torn Romaine lettuce Mix dressings, cheese and sugar in a large bowl. Add remaining ingredients, mix lightly.

28: From the kitchen of Cindy McCarthy | Fruit Salad | Cindy enjoying Mexico

29: CINDY'S FRUIT SALAD DRESSING 1/2 cup sugar 1 egg 1/2 pint whipped cream 2 1/2 tablespoons lemon juice 1/2 cup pineapple juice 2 tablespoons flour Cook sugar, egg, lemon and pineapple juice in a double boiler until thick. Cool, then fold in the whipped cream. Pour over fresh fruit salad or canned fruit, well drained.

31: Keven's Mac Salad Portions are approximate Mix together: 1 pound package macaroni, cooked per package instructions 3/4 cup mayo 3/4 cup miracle whip 1/4 cup mustard 1/4 cup relish 1/2 teaspoon sugar Salt and pepper to taste Add: 1 pound sharp cheddar, 1 quarter inch cubed 1 1/2 cups chopped celery 3/4 cups chopped onion Chill, serve and enjoy!

32: Drain all vegetables very well. Mix: 1 cup sugar, cup cider vinegar, cup vegetable oil ( cup each vegetable /olive oil) 1 teaspoon salt, teaspoon pepper. Bring to a boil, cool and pour over vegetables. Keep overnight in refrigerator. | Pimento 4 oz jar 1 Cup Celery finely chopped 1 cup sweet onion diced fine 1 cup diced pepper | 1 Frozen peas 1 can Shoe peg corn 1 can whole kernel corn 1 Garbanzo bean 2 Cans cut green beans | Patsy's Refrigerator Vegetable Salad | Shake dressing ingredients in tightly covered jar; refrigerate. Cook almonds and sugar over low heat, stirring constantly until sugar is melted and almonds are coated. Cool & break apart. Store at room temp. Tear lettuce and romaine into bite-sized pieces (4 cups). Place greens in plastic bag; add celery and onions. Refridgerate. 5 minutes before serving, pour dressing into bag. Add oranges that have been drained and shake to coat. Add almonds and avocado and shake again. | Dressing: 1/2 teaspoon salt dash pepper 2 tablespoons sugar 2 tablespoons vinegar | Salad: 1/4 cup sliced almonds 1/4 head lettuce 1 cup chopped celery 1 can mandarin oranges (11 oz) 1/4 salad oil | dash red pepper sauce 1 tablespoon snipped parsley 1 tablespoon plus 1 teaspoon sugar 1/4 head romaine 2 green onions 1 avocado | Patsy's Mandarin Salad

33: STETSON CHOPPED SALAD From the kitchen of Alison Vaughn Dressing 1/4 cup basil pesto 1/2 shallot, roughly chopped 1/2 cup aioli (see note) 1/2 cup buttermilk 1/4 teaspoon coarsely ground black pepper 1 tablespoon fresh lemon juice Salt and pepper, to taste Salad 1/3 cup cooked Israeli couscous 2 ounces chopped arugula 1/3 cup diced Roma tomatoes 1/3 cup diced smoked salmon 1 tablespoon crumbled Asiago cheese 1 tablespoon toasted pepitas 2 tablespoons dried black currants 2 tablespoons super-sweet dried corn For the dressing: Combine pesto, shallot and aioli in a food processor; blend thoroughly. With motor running, add buttermilk. Add pepper and lemon juice; blend to combine. Season with salt and pepper. Makes about 1 1/4 cups. For the salad: Arrange ingredients in separate rows on a large platter. Toss salad at the table, using about half of the batch of dressing. (Refrigerate remaining dressing up to three days.) Makes 2 servings. Note: Aioli is like garlicky mayonnaise. Look for it in gourmet food stores, or make your own by blending together 1 to 2 finely minced garlic cloves, 1/3 cup olive oil and 1/4 cup mayonnaise.

35: From the kitchen of Peggy Vaughn | Creamy Cauliflower Lettuce Salad 3/4 c Miracle Whip Light dressing (do not substitute mayo) 1/2 c Kraft Ranch dressing 1/4 c (2 oz.) Kraft Grated Parmesan Cheese 1/4 c EACH: sugar and finely chopped red onion 1 pkg. Oscar Mayer bacon fried crisp 1 head cauliflower, cut into bite size pieces 6 cups torn Romaine lettuce Mix dressings, cheese and sugar in a large bowl. Add remaining ingredients, mix lightly.

36: a warm meal on a cool fall day... | Halloween time! | Halloween fun...

37: Rice and Broccoli Casserole | From the kitchen of Jeanette McCoy | 1 pkg frozen broccoli - chopped (10 0z) 8 oz jar cheese whip 1 can cream of chicken soup (don’t dilute) 2 cups cooked rice Mix all ingredients in casserole Spread with bread crumbs melted in butter Bake 1/2 hour - 350 degrees (bake 1 hour when made up ahead)

39: 1 medium onion, finely chopped 1/2 cup finely chopped apple 1/2 cup finely chopped celery 1 clove garlic, minced 1 teaspoon ginger root, finely minced 4 tablespoons butter 1/4 cup flour 2 cups half and half 2-3 tablespoons curry powder to taste 3 pounds cleaned and thawed shrimp, well drained Condiments: 1 cup crisp bacon, 2 cups finely chopped green onions, 1 cup hard-boiled eggs, 1 1/2 cups diced pineapple, 1 1/2 cups diced banana, 1 cup chopped cashews, chutney, coconut | Easy Rice For Curry 1 cup rice 2 cups boiling water or chicken broth 1/2 teaspoon salt Butter In 1 buttered casserole dish, add rice to boiling water or chicken broth. Add 1/2 teaspoon salt. Dot with butter. Bake covered at 350 degrees for 45 minutes. | Directions: Saute first 5 ingredients in 4 tablespoons butter until soft. Add 1/4 cup flour, stir. Whisk in 2 cups half and half and curry powder. Continue whisking to thicken (use milk if to thin needed). Add cooked, well drained shrimp before serving. | Patsy's Shrimp Curry

41: CINDY'S ZUCCHINI CASSEROLE 1lb Grated Zucchini 1 small onion, chopped 1/2 lb grated cheese 2 eggs 1/2 cup bisquick 1/4 cup oil Salt & Pepper Beat the oil and eggs together and add the rest of the ingredients. Place in a thin baking dish. Top with paprika if desired. Bake at 350 for 40 minutes. Can halve all ingredients all for smaller portion.

42: From the kitchen of Jeanette McCoy | CABBAGE ROLLS 1 lb hamburger 1 egg 2 T chop onion Salt Pepper 3/4 C Rice (cooked) Little tomato juice Mix above ingredients together Core a head of cabbage (buy a big head so your leaves are large). Put core side down in pan and steam for about 1/2 hour. (Fill pan about 1/2 with water.) Peel leaves off cabbage. Spoon above filling in each leaf rolling leaf around filling. Place in 9 x 12 baking dish, seams down. Pretty well cover with tomato juice. Bake 1 hr @ 350 degrees

44: Susan's Teriyaki Steak Marinade | A Panisello Family Favorite

45: SUSAN'S TERIYAKI STEAK MARINADE 2 cloves garlic, crushed 2 Tablespoons brown sugar 1 teaspoon ginger 1 teaspoon pepper 2 Tablespoons oil 4 Tablespoons water 1/2 cup soy sauce | Ali at Christmas | Great for Flank Steak, London Broil or Tri-Tip. For best results, marinade overnight or longer.

46: family together for Christmas | Patsy Vehling | Pot Roast | One 3-5 pound Chuck Roast 1/2 teaspoon ground ginger 1 can (reduced sodium) Tomato Soup Use the empty can from the soup to measure 1/2 can Soy Sauce & 1/2 can of red wine 2 – 4 Sweet Onions - sliced | 275 | 2 hr | a lot! | Patsy's Pot Roast Recipe

47: PATSY'S POT ROAST INSTRUCTIONS: Pre-heat oven to 325. Dust the Roast with flour and season with black pepper. Heat a skillet with 1–2 Tablespoons of olive oil and lightly brown all sides of the Roast. While the meat is browning mix together the Tomato Soup, Soy Sauce and Red Wine in a covered roasting pan or Dutch oven. Once the Roast is browned transfer to the roasting pan. Add the sliced onions around the Roast and place a few slices on top. Transfer to oven and bake for 2 hours, reduce the oven to 275 and continue to bake another 2-3 hours. The last couple of hours you can add vegetables, such as potatoes & carrots for a one dish meal. Great served with garlic mashed potatoes, fresh steamed/glazed carrots, coleslaw and of course a warm soft roll. Randy has modified this by adding a little chicken stock, garlic and cooks it in the crock pot – even better! This is truly a favorite family comfort food. Your house will smell amazing. It is wonderful to serve when you want a no fail, simple meat & potatoes meal. The onions become a tasty side dish, so soft they melt in your mouth. This recipe can easily be tailored to fit the number of people you wish to serve.

49: Ingredients: 1 1/2 cups vegetable oil 3/4 cup soy sauce 1/2 cup Worcestershire sauce 1/2 cup red wine vinegar 1/3 cup lemon juice 2 tablespoons dry mustard 1 teaspoon salt 1 tablespoon black pepper 1 1/2 teaspoons finely minced fresh parsley | Directions: In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have. Two days is ideal! | ALISON'S BEST CHICKEN MARINADE

50: EG | EG

51: "There is no love sincerer than the love of food." ~George Bernard Shaw | Grandma Erber's Ham & Noodle Casserole 1 1/2 Tbsp Butter 1 1/2 Tbsp Flour 1/4 tsp Pepper 1 1/2 C Milk 3 C Cooked Noodles 2 C Diced Ham 1/2 C Cheddar Cheese Melt butter. Add flour and pepper; mix well. Add milk and cook until thick. Place alternating layers of noodles and ham in buttered casserole. Cover with cream sauce and grated cheese. Bake at 350 for 30 mins. One diced onion may be added to noodles as they cook, if desired. Yield 4

52: Mama Erika's Recipe

53: Erika's Party Potatoes | 2 lb Bag Frozen Southern Hashbrowns, thawed 1 Stick Melted Butter 1 tsp. Salt 1/2 tsp. Pepper 1/2 tsp. Garlic Powder 2 Tbsp. Dried Onion Flakes 1 Can Cream of Chicken Soup 1/2 Soup Can Milk 1 C Sour Cream 1 (2 C) Bag of Cheddar Shredded Cheese Mix all of the above together; expect cheese, in large mixing bowl. Put into greased 9x13 baking dish. Then sprinkle cheese on top. Cover and bake at 350 for 1 hour.

55: 2 large garlic cloves, crushed 1/2 cup celery, chopped 1/2 cup onion, chopped 1/2 cup green pepper, chopped 1/4 cup olive oil 2 bay leaves 1/2 tablespoon oregano 1/4 cup fresh parsley, chopped 1/2 teaspoon crushed red pepper 1 teaspoon salt 4 ounces clam juice | 24 ounces canned tomatoes, chopped 2 cups water 1/2 cup Sherry 1/2 pound shrimp, cleaned 1/2 pound crab legs 6 Littleneck Clams, scrubbed 6 mussels, scrubbed 1/2 pound squid, cleaned, cut in 1" rings | In a large 4 quart pot, saute garlic, celery, onion and green pepper in oil until tender. Add spices and tomatoes. Simmer for 1 hour. Add clam juice, water and Sherry and simmer for 10 minutes. Add shrimp and fish and simmer about 3 minutes. Add crab legs, clams, mussels and squid. Simmer until clams and mussels open. Serve immediately. Yield: 6 servings | "Fish, to taste right, must swim three times -- in water, in butter and in wine. " -Polish Proverb | CINDY'S BOUILLABAISSE

56: From the kitchen of Peggy Vaughn

57: Peggy's German Potato Salad | "My mother used this recipe and it is at least 50 years old-she got it from her sister" - Peggy | 6 slices bacon (more is better) 2 tbsp. flour 1/2 cup sugar (a little less is better) 1/2 to 1 teas. paprika 1/4 tsp. pepper 1/2 cup vinegar 1 cup water (or more) 2 large onions (cut fine) 8 cups potatoes Peel and cook potatoes in 1/2 cup of water until fork tender (you don't want them to crumble). Cut fine when cold. Fry bacon crisp and remove bacon. Add onion to bacon grease and fry until light golden brown. Stir in flour. Blend well and then add sugar, salt, pepper, paprika, vinegar and water. Cook until liquid is clear stirring constantly. Pour over potatoes and let stand for a time closely covered (brings out flavor). Serve warm or at least at room temperature. Top with crumbled bacon and parsley. Yum!!!

59: 1/4 cup butter 1 1/5 tablespoons olive oil 1/2 medium onion, minced 2 cloves garlic, minced 1 8-ounce can clams, drained and minced, reserve liquid 1 1/5 tablespoons lemon juice | 1/2 tablespoon chopped parsley 1/2 tablespoon grated lemon rind 1/8 teaspoon pepper 1 bay leaf 1/2 pound spaghetti 1/4 cup grated Parmesan cheese Lemon wedges | RANDY'S CLAM AND LEMON SPAGHETTI | Heat 1 1/2 tablespoons of the butter and the oil in a medium-size, heavy saucepan. Add onions and garlic and saute until golden. Add clam liquid, lemon juice, parsley, lemon rind, pepper and bay leaf. Simmer, uncovered, until liquid is reduced to about one cup. Discard bay leaf. Stir in clams and heat thoroughly. Add remaining butter, stirring until melted. Prepare pasta according to package directions and drain. Place on a warmed serving platter. Pour sauce over pasta. Sprinkle with cheese and serve with lemon. Serves 3-4, can be doubled to serve 6-8

61: 1. Heat oven to 375 degrees. Butter a 3-quart casserole dish; set aside. Place bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour butter into bowl with bread, and toss. Set breadcrumbs aside. 2. In a medium saucepan set over medium heat, heat milk. Melt remaining 6 tablespoons butter in a high-sided skillet over medium heat. When butter bubbles, add flour. Cook, whisking, 1 minute. 3. While whisking, slowly pour in hot milk. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick. 4. Remove pan from heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyere or 1 cup Pecorino Romano; set cheese sauce aside. 5. Fill a large saucepan with water; bring to a boil. Add macaroni; cook 2 to 3 minutes less than manufacturer's directions, until the outside of pasta is cooked and the inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer macaroni to a colander, rinse under cold running water, and drain well. Stir macaroni into the reserved cheese sauce 6. Pour mixture into prepared dish. Sprinkle remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyere or 1/4 cup Pecorino Romano, and breadcrumbs over top. Bake until browned on top, about 30 minutes. Transfer dish to a wire rack to cool 5 minutes; serve hot. | Ingredients Serves 12. 8 tablespoons (1 stick) unsalted butter, plus more for dish 6 slices good white bread, crusts removed, torn into 1/4- to 1/2-inch pieces 5 1/2 cups milk 1/2 cup all-purpose flour 2 teaspoons salt 1/4 teaspoon freshly grated nutmeg 1/4 teaspoon freshly ground black pepper 1/4 teaspoon cayenne pepper, or to taste 4 1/2 cups grated sharp white cheddar cheese (about 18 ounces) 2 cups grated Gruyere cheese (about 8 ounces) or 1 1/4 cups grated Pecorino Romano cheese (about 5 ounces) 1 pound elbow macaroni | You can easily divide this recipe in half: Use a 1 1/2-quart casserole dish. | ALISON'S MACARONI AND CHEESE RECIPE

63: "There is no love sincerer than the love of food." ~George Bernard Shaw | Jeanette McCoy | Chicken and Rice Casserole | 1 Chicken & Rice-A-Roni 1 cup rice 2 small cans of Cream of Chicken Soup 1 stick of melted butter Mix all above ingredients. Put chicken on bottom of pan Pour mixture over chicken Cover with foil Bake at 350 degrees for 1 hr 15 min to 1 hr 30 min | 350 | 1.5 hrs | a family

65: Alison's Pulled-Pork Tacos | Ingredients: 2 cups store-bought salsa, plus more for serving 2 tablespoons chili powder 2 tablespoons dried oregano 2 tablespoons unsweetened cocoa powder kosher salt 1 2 1/2-pound boneless pork butt or shoulder, trimmed of excess fat 18 corn tortillas 1/2 cup fresh cilantro sprigs 3/4 cup sour cream 1 lime, cut into wedges Directions 1. In a 4- to 6-quart slow cooker, combine the salsa, chili powder, oregano, cocoa, and 1 teaspoon salt. Add the pork and turn to coat. 2. Cook, covered, until the meat is tender and pulls apart easily, on high for 4 to 5 hours or on low for 7 to 8 hours. 3. Twenty minutes before serving, heat oven to 350 F. 4. Stack the tortillas, wrap them in foil, and bake until warm, about 15 minutes. 5. Meanwhile, using 2 forks, shred the pork and stir into the cooking liquid. Serve with the tortillas, cilantro, sour cream, lime, and extra salsa. | AV

66: Tator Tot Casserole | Erika Gibson | Tator Tot Casserole | 1 to 1 1/2 pounds of Ground Hamburger – Browned 1 bag Frozen Peas & Carrots 1 bag Tator Tots 2 Cans Cream of Chicken or Mushroom Soup | 350 | 30 min | From the kitchen of Erika Gibson | Place hamburger in 9x13 pan. Pour peas and carrots over hamburger. Mix 2 cans of cream soup with 2/3 can of water, then pour of peas and carrots. Place Tator Tots in a single layer on top. Cook at 350F for 30 – 45 minutes. 1hour 15 minutes if made up ahead of time.

67: Erika's Chicken Tetrazzini 4 Tbsp. Margarine 3 Tbsp. Onion, Chopped 1/2 C Chicken Broth 1 Can Cream of Chicken Soup 1 C Evaporated Milk 1/2 tsp. Celery Salt 2 C Diced Cooked Chicken 8 oz Cooked Spaghetti 1/4 C Parmesan Cheese 1/2 C Cheddar Cheese Melt margarine. Add onion and chicken broth, cook. Add chicken soup and evaporated milk, cook until a little thick. In a casserole dish put celery salt, chicken, cooked spaghetti and Parmesan cheese, mix. Add the cooked mixture and stir. On top put the cheddar cheese. Bake at 350 for 30 minutes uncovered. | Chicken Tetrazzini

69: Alison's Favorite Spaghetti | From the kitchen of Susan Panisello | 1 can Ragu 1/3 Ragu jar good quality red wine 1 small can tomato sauce 1/2 Tablespoon each fresh or dried oregano and basil 1/2 Tablespoon each Italian seasonings and chili powder | 1/2 onion, minced 1-2 cloves garlic 1 bay leaf 1/2 pound spaghetti 1/2-1 pound hamburger 2 dashes Worcestershire Pepper to taste | Ingredients: | In a separate frying pan, combine onion and garlic and saute until clear. Add hamburger and brown. Set aside. In a large pot, combine all ingredients. Prepare pasta according to package directions. Serve topped with Parmesan and fresh parsley. Enjoy! Alison's Tips: All fresh herbs and a good Pinot Nior make this dish unbeatable! Sauce is also great with homemade meatballs.

71: Peggy's Chili Recipe | "This recipe is at least 40 years old and I got it from an uncle back in the early 70's." -Peggy | 1 pound ground beef 1 green pepper, chopped 1 medium onion, chopped 1, 1 lb. 12 oz. can stewed tomatoes (if you're like me you might want to put the tomatoes into a blender just to cut them into small pieces) 1, 8 oz. can tomato sauce 2 small bay leaves 4 teas. chili powder 1 teas. salt 1/2 teas. paprika 1/2 teas. parsley flakes 1-1 pound can red kidney beans Brown beef. Add green pepper and onion, cook until tender. Add tomatoes, tomato sauce and seasonings. Cover and simmer for 2 hours. Add water to keep consistency of thick soup. Add kidney beans to heat through. Remove bay leaves. Serve. Note: I usually double the recipe for Mike and I in order to have some leftovers!! | PV

73: 4 steaks (about 1/2 pound) cut 1/2 inch thick from the top loin strip (or tenderloin, Delmonico, or rib-eye steaks) 1 1/2 Tb freshly ground pepper Drops of soy sauce Olive oil or peanut oil The sauce setup: 1/2 cup each minced shallots or scallions and fresh parsley A bowl containing 1 Tb cornstarch blended with 1 Tb Dijon mustard and 1 cup fragrant beef bouillon Worcestershire sauce A lemon cut in half Cognac and Port or Madeira Butter and oil Trim steak of all fat and gristle. One at a time, pound steaks between pieces of wax paper to enlarge them and reduce them to an even 1/4 inch thickness. Rub into steaks a grind or two of regular pepper along with a few drops of soy sauce and oil. Roll up each steak like a rug from one of the small ends and arrange on a platter; cover and refrigerate. Prepare ingredients for the sauce set-up. May be done several hours in advance. Preheat frying pan. The steaks are sautéed two at a time as follows: Pour 1 Tb oil into pan as it heats on the flame add 2 Tb butter. Butter will foam up, gradually foam will subside, and just as butter begins to brown, unroll one steak and immediately a second into the pan. Sauté 30-40 seconds on one side, turn and sauté on the other side. Rapidly roll them up and replace on platter. Sauté the other two steaks in the same manner, and roll up beside the first. Add another spoonful of butter, and when foaming stir in a big spoonful of shallots or scallions and parsley, let cook for a moment, then stir in the bowl of bouillon mixture. Stir for a moment, then add a few drops of Worcestershire and the juice of half a lemon. Add droplets of Cognac and Port or Madeira, taste, and add droplets more with flourish. Unroll each steak and bathe in the sauce, turning and dipping with your two forks, before placing on hot dinner plate. Spoon sauce over them and serve. | Susan's Steak Diane

74: Alison's Shrimp Boil | Shrimp Boil Shopping list: serves 10-12 2 Zatarain’s Crab “n” Shrimp Boil in Bags 1/2 bottle Zatarain’s Crab “n” Shrimp Boil oil 1 Cup salt 3-4 large onions (peeled and quartered) 2 lemons cut in half 6-10 whole ears of corn cut in half or 12-24 frozen small corn n the cob 3 lbs Kielbasa cut into 2 inch pieces 3 pounds large raw shrimp in shells (about 25 per lb) 2 whole bulbs garlic, unpeeled with top sliced o 18-24 small red potatoes Freezer paper Squeezable butter, spicy mustard and cocktail sauce 2 baguettes sliced into 1 inch slices 1 34 quart turkey fryer with strainer basket that goes almost to the top of the pot

75: Down Home Shrimp Boil Instructions: Bring water to a boil in a covered pot with large strainer basket (fill pot 2/3 full) Add garlic, Zatarain’s spice bags, Zatarain’s oil and salt - boil for 15 minutes Add potatoes - boil for 7 - 8 minutes Add corn - boil for 5 minutes (if corn is frozen you may need to turn up heat to get the water boiling again) Add kielbasa - boil 8 minutes Squeeze lemons into pot and then throw them in along with the onions - boil 3 - 4 minutes Add Shrimp - boil for about 5 minutes or just until shrimp turns pink --don’t over cook. If you don’t want to eat right away, turn off heat, pour a bag of ice into pot and let sit 15 minutes, drain and pour onto table. OR Turn off heat lift basket out of pot, allow to drain and then immediately pour onto your table covered with freezer paper (shiny side up). Sprinkle sliced baguette down the table. Serve with squeezable butter, mustard and cocktail sauce-- squeezed directly on the table. Encourage guests to squeeze cloves of garlic onto corn and potatoes.

76: Snickerdoodles | JEANETTE'S SNICKERDOOLES Makes 5 dozen 2 inch cookies 1 C soft shortening (margarine),1 teaspoon baking soda, 1 1/2 C granulated sugar, 1/2 teaspoons salt (optional), 2 eggs, 2 Tablespoons sugar, 2 3/4 C flour, 2 Tablespoons cinnamon, 2 teaspoons cream of tartar Combine shortening (margarine), sugar and eggs. Sift together and stir in flour, cream of tartar, baking soda and salt. Chill dough for about 20 minutes. Preheat oven to 400 degrees. Roll dough into balls the size of small walnuts. Roll into mixture of 2 Tablespoons of sugar and 2 tablespoons of cinnamon. Place about 2 inches apart on ungreased baking sheet. Place in preheated oven for 8-10 min or until golden brown. | JM

77: EG | EG | ERIKA'S HEAVEN ON A PLATE | Brownie Mix 1 large Cool Whip 3 boxes of Instant Chocolate Pudding Package of Oreos (you can use candy, we prefer Oreos) Make brownies according to box directions. Make instant pudding according to box directions, except eliminated 1/2 cup of milk per box. Crumble Oreos. Layer the above in serving bowl – brownie, pudding, Oreos, Cool Whip. Layer as many times as you can, be sure to leave a little of the Oreos to crumble on top.

79: PATSY'S FRESH BLUEBERRY CREAM PIE | INGREDIENTS 1 9" pastry shell 2 1/2 cups blueberries FOR FILLING: 1 cup sour cream 2 tablespoons flour 3/4 cup sugar 1 teaspoon vanilla 1/4 teaspoon salt 1 egg FOR TOPPING: 4 tablespoons flour 3 tablespoons butter 3 tablespoons pecans or walnuts | INSTRUCTIONS Combine and heat filling ingredients. Put berries in shell and cover with filling. Bake 400 degrees for 25 minutes. Process topping ingredients and sprinkle topping on pie. Continue to bake 10 minutes longer. Chill before serving.

81: Patsy's Southern Pralines Combine: 2 cups sugar 3/4 tablespoon baking soda 1 cup whipping cream, or light cream 1 1/2 tablespoons butter 2 cups pecan halves Mix sugar and baking soda in a 3 quart saucepan, mixing with a wooden spoon. Add whipping cream or light cream. Stir carefully, all sugar crystals should be dissolved when candy boils. Bring to a boil over medium heat. When mixture start to boil high in pan, reduce heat and continue stirring to keep it from boiling over. Cook until candy forms a soft boil and reaches 234 degrees. Remove from pan and add butter immediately. Add 2 cups pecan halves and heat mixture until thick enough to drip from a metal spoon. Drop on waxed paper.

83: Andie Mint Cookies Tony’s Step-Grandma LaVerne 18 1/2 oz pkg Devil’s Food Cake 1/3 C Vegetable Oil 2 eggs 3/4 C chopped Andie Mints Preheat Oven to 350F. Grease cookie sheet. Combine cake mix, oil and eggs. Beat with electric beater for 3-4 mins. and fold in Andie Mints. Bake 9-11 mins. (I usually add 1/4 cup of water when making a double to thin a little as it can be hard on mixer.) Double makes 5 1/2 dozen.

85: JEANETTE'S PEANUT BUTTER FRITOS 1 C Water 1 C White Karo 1 C Sugar Cook to soft ball stage Add 1 C Peanut Butter Pour over 1 bag of Fritos (10 oz) Drop on waxes paper Break apart into small pieces

87: Patsy's Pecan Pie | 1 1/4 cup sugar 1/2 cup light corn syrup 1/4 cup butter 3 slightly beaten eggs 1 cup whale pecans 1 teaspoon vanilla 9" pie shell Combine first 3 ingredients and heat until butter melts, but do not boil. Remove from heat and add eggs, pecans and vanilla. Cool until luke warm or cooler. Pour into 9" pie shell. Bake 350 degrees for 40-45 minutes.

89: 1 pkg Oreo cookies 1/2 C Butter Press into bottom of 9 x 12 pan 1/2 gallon vanilla ice cream – soften Spread over cookie crust Regular size Cool Whip Spread over ice cream Pour 1 can of Hershey chocolate syrup over this Sprinkle Spanish peanuts on top. Put in freezer | Jeanette's Famous Oreo Cookie Cake

91: Patsy's Apple Crumb Pie | 1 Pie crust 4-5 Large Tart Apples peeled and sliced 1/2 Cup + 1 Tablespoon Sugar 1 teaspoon Ground cinnamon Topping: 1/2 Cup All-purpose flour 1/4 Cup Sugar 1/4 Cup Butter Peel and slice apples into pie crust. Mix 1/2 cup +1 tablespoon sugar and cinnamon; sprinkle over apples. Sift flour and sugar, cut in butter until crumbly. Sprinkle over apples. Bake at 400 for 45-50 minutes or until done. If it browns too quickly, cover edges with foil.

93: WHITE CHOCOLATE AND MINT CANDY 3 lbs white chocolate 1 pkg peppermint Melt chocolate 60% 4 minutes stirring occasionally Pour in mint and stir Spread on cookie sheet Freeze 20 minutes Break w/ rolling pin | From the kitchen of Jeanette McCoy

94: A Christmas Favorite | From the kitchen of Patsey Vehling | PEANUT BUTTER KISS COOKIES Set aside dry ingredients: 1 3/4 cup flour 1 teaspoon baking soda 1/2 teaspoon salt Cream: 1/2 cup butter 1/2 cup peanut butter 1/2 cup sugar 1/2 cup brown sugar Blend in dry ingredients. Add 1 unbeaten egg, 2 tablespoons milk and 1 teaspoon vanilla. Make into balls - roll in sugar - put on ungreased cookie sheet. Bake 8 min. Remove and put 1 kiss on each & return to oven for 5 min.

97: From the kitchen of Jeanette McCoy | BUCKEYE’S (full batch makes 12-17 doz) 3 lbs powdered sugar 2 lb jar peanut butter 3 T vanilla 1 lb butter (softened) Mix well – roll into balls Put toothpicks in 2 1/2 - 3 lbs chocolate – Melt and dip balls in chocolate | BON – BONS (full batch 10 -12 doz) 2 lbs Powdered sugar 1 lb softened butter 1/2 C Sweet condense milk 4 1/2 to 5 C coconut 1 C walnuts 1 teaspoon vanilla Mix all of above together and roll in small balls. Put in freezer for a couple of hours or overnight. 2 - 3 lbs chocolate Melt and dip balls in chocolate.

99: World's Best Rum Cake | From the kitchen of Patsy Vehling | 1 Duncan Hines Butter Cake Mix 1 vanilla pudding mix 4 eggs 1/2 cup rum 1/2 cup water 1/2 cup oil 1/2 cup chopped pecans or walnuts Mix all ingredients together except nuts. Use large bundt pan. Grease generously and flour. Sprinkle 1/2 cup nuts in bottom of pan, then pour the cake batter over. Place in 325 degree oven for 50 minutes. After removing from oven, and while still warm, pour boiling sauce (recipe below) over cake (still in pan) Let stand 10 minutes. Sauce: 1 stick butter 1/4 cup rum 1/4 cup water 1 cup sugar Combine ingredients then boil for 2 minutes.

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  • By: chrysti p.
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About This Mixbook

  • Title: Lenten Recipes from the Junior Orthodox Youth of St. Barbara Greek Orthodox Church
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  • Started: about 7 years ago
  • Updated: about 7 years ago