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Mary Kissel
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Post by Mary Kissel »

http://www.orthodoxinfo.com/praxis/recipes.htm

Here's some more recipes for you :) the Spag(h)etti sounds good to me!

MaryCecilia
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Mary Kissel
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Post by Mary Kissel »

http://aggreen.net/food/recipes.html

A site that I thought had a lot of Vegetarian recipes on it.. and a lot of Vegetarian/fasting stuff :)

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尼古拉前执事
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More Lenten Recipe Links!

Post by 尼古拉前执事 »

A nice fasting cookbook link from one of the Matushkas at my church:

http://sv-luka.org/cook/index.htm
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Liudmilla
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LENTEN (AND NOT SO LENTEN) BEET BORSCHT

Post by Liudmilla »

Beet Borscht

INGREDIENTS:
This is for a large pot; I use a 6-quart pot. Also this is not a quick dish, it will take you a while, but the result is worth the effort.

When not in lent:

A good-sized package of bones
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Post by 尼古拉前执事 »

Thank you Ludmilla, it sounds great!

I found this on the Synod list;

Lenten Country-Style Cornbread

2 cups Self-Rising Corn Meal Mix (Martha White brand is good)
1 3/4 cups Soy Milk (or water)
1/4 cup Margarine, melted
2 tsp. Baking Powder
2 tbl. Vegetable (Soy) Oil

Heat oven to 450
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Joe Zollars
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Post by Joe Zollars »

This is originally an episcopalean communion bread recipee. However it makes a fantastic hearty honey-wheat bread. You'll notice that the recipee calls for making a cross on the dough.

JANET WARD'S COMMUNION BREAD RECIPE

7/8 cup of lukewarm water
1/4 cup honey
1/8 cup oil
2 cups whole wheat "pastry & bread" flour (regular whole wheat flour works great too--actually better)
1/4 teaspoon salt
1 package dry yeast (1 1/2 tsp)

Measure the water into a mixing bowl and add the yeast, stirring until dissolved; then stir in the honey, oil and salt.

Add the flouur adn with the hands mit it in completely. If the flour does not completely dampen, ad a tabelspoon or more of water.

Turn the dough out onto a lightly floured board and knead thourgouhly for 5 minutes. THIS KNEADING IS IMPORTANT. Replace the dough in the bown, cover with a damp cloth or towl and let it rise in a warm place until it has doubled in bulk (1 - 1 1/2 hrs--less time if you use rapid rise yeast). Turn the dough out onto a lightly floured board again and knead for 2-3 minutes. Divide the dough into three loaves (divide in two for a larger loaf--easier to feed a larger family. Do not try to cook it as one loaf). Press crossed lines on each loaf with a knife, not cutting through, so that the baked laves may be easily divided in quarters. Place the laves on a lightly oiled baking sheet and bake at 350 degrees Fareinheit for 15 to 20 minutes, if you cook in three loaves. If you cook in two loaves or make multiple batches, cook until the loaves sound hollow when tapped on the bottom.

Cool the loaves. These store well in the fridge so you can make them on the weekend when you have more time and enjoy em throughout the week.

Joe Zollars
Last edited by Joe Zollars on Fri 23 May 2003 3:44 am, edited 1 time in total.
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Sounds delicious!

Post by 尼古拉前执事 »

Mmmmmm, fresh baked honey wheat bread! Yum! Thanks Joe! /\
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