EXPRESSO CAFE KITCHEN
A RAINY DAY? NOTHING TO DO? ARE THE HOLIDAYS JUST AROUND THE CORNER? WHY NOT MAKE AN APPETIZING DISH FROM OUR KITCHENS, AND GATHER TOGETHER TO SHARE WITH YOUR LOVED ONES?
WE GATHER TOGETHER (prayer of thanksgiving)
Pascha (Easter Egg-rich Bread)
Desserts
Main Dishes
Spaghetti with Yellow Squash and Tomatoes
Condiments/Salads
Beetradish (Hrin)
Egg Cheese (Hrutka)
Side Dishes
(the versatile cookie that's tasty and good for you!)
2
c flour
3 c quick oats
1 1/2 tsp. cinnamon
1 tsp. salt
1 tsp. baking soda
1 1/2 c orange juice
1 egg
1 c softened butter or margarine
1 tsp. vanilla
12 oz. semi-sweet mint chocolate mini chips
1/2 - 3/4 c salted sunflower seeds (or as you like)
Pre-heat oven to 375 degrees. Mix dry ingredients.
Add softened butter and mix together. Add egg, orange
juice, and vanilla and mix thoroughly. Stir in sunflower
seeds and chocolate chips. Drop by heaping teaspoon mounds
onto greased cookie sheets. Place in pre-heated oven on
upper-middle rack for about 10 minutes, or until bottoms are
nicely browned. Remove from pans and serve warm or cooled,
with steaming cup of coffee or chilled glass of milk. Enjoy!
(To make this an entirely sugar-free cookie, omit chocolate chips and add carob drops instead; also, you may substitute and type of nut for the sunflower sees, and any type of fruit juice for the orange juice. The variations are endless, and only limited by your imagination!)
 |
7
c flour
3 TBS sugar
1 TBS salt
2 dry quick yeast packages
1 1/2 sticks margarine, melted
8 egg YOLKS
1 1/2 to 2 c warm milk
Combine all dry ingredients. Mix together with margarine, egg yolks and 1 1/2 c milk (start with 1 1/2 c and add more if necessary). You want a moist dough, but not "wet".
Knead about 10 minutes, or until dough is elastic. Place in bowl and cover and let rise until doubled (about 1/2 hour with quick yeast). Punch dough down and divide in half. Divide each half of the dough into thirds and roll each piece into a strip. Braid the 3 pieces together and pinch at each end. Place into greased bread pans and cover, allowing to rise till over top of pan. Pre-heat oven to 400 degrees.
While oven is warming, beat one egg with a little water. Brush tops of each loaf of bread. Place in middle/center of oven for 10 minutes on 400 degrees. Immediately turn down temperature to 350 degrees and continue baking until bread is brown and sounds hollow when thumped (about 20 minutes).
Remove from pans and cover with towel until cooled. Bread is easily frozen and keeps at least 1/2 year. Best served cut thickly, with cup of fresh coffee and sweet (unsalted) butter.
| 2 heads cabbage (Filling)
|
| (Broth) 1, 46-oz can tomato juice |
In large soup pot, pre-boil/steam cabbage until leaves begin turning soft (about 1/2 hour). Core heads and carefully remove leaves.
While cabbage is steaming, put tomatoe juice, broth and baking soda to warm in large saucepan.
Mix together all ingredients for meat filling. Put approximately 1 TBS filling into cabbage leaves and fold to enclose meat. Place cabbage rolls in 2 large baking dishes, spoon broth over and put into 350-degree oven for 1-2 hours, or until cabbage is soft and rice is cooked. May be frozen and re-heated.
Spaghetti with Yellow Squash and Tomatoes
1 pound ground
sirloin
1 large onion, sliced (any
variety)
3 TBS Extra Virgin olive
oil
Seasoned Salt to
taste
garlic powder to
taste
1 large red tomato, chopped into 1"
pieces
1 1/2 cups yellow squash, peeled and chopped in 1"
pieces
iodized salt to
taste
fresh ground pepper to
taste
mixed dried Italian spices to
taste
Mrs. Dash (or other non-salt combined seasoning) to
taste
1 cup white wine (any
variety)
approx. 1 -2 cups water, as
needed
1 small can tomato
paste
8 oz. thin whole wheat spaghetti, broken in
half
1/2 cup shredded co-jack
cheese
1/2 cup grated parmasan
cheese
Season (with seasoned salt and garlic powder) and
brown ground meat and onion in large skillet with Olive Oil, being careful to
leave the meat in about 1" hunks as it browns. When meat is brown and onion appear
clear and not too soft, add chopped tomato and yellow squash, and season with
iodized salt, pepper, Italian
spices and Mrs. Dash. Continue to
saute about 5 - 10 minutes, until tomato and squash are soft and warm, but still
fairly firm. Add wine, 1 cup water
and tomato paste. Stir together and
add spaghetti. If mixture appears
too thick, add remaining cup (or more) water a little at a time. Cook approximately 10 minutes, or until
spaghetti is al dente. Sprinkle
cheeses on top and turn off heat.
Cover until cheeses are
melted.
Serve with crusty bread and butter, glass of wine
(preferably the wine you used in the dish) and salad (preferably oil &
vinegar/Italian dressing)
C O N D I M E N T S / S A L A D S
(traditional eastern European Easter dish)
6
cans whole beets (10 - 14 oz size)
2 jars horseradish, hot or mild (8 oz size)
lemon juice to taste
(amounts of horseradish and lemon juice may be changed as desired)
Shred beets on fine setting of shredder. Mix well with horseradish and lemon juice as desired. Chill.
Makes about 1 1/2 quarts. Serve as condiment/dip. Best with bland food or boiled meets and vegetables, especially beef, chicken or ham.
(traditional eastern European Easter dish)
1
dozen eggs
1 quart milk
1 tsp. salt
Sugar to tast (optional)
Strainer and Cheesecloth
Break all eggs into large bowl. Add milk, sugar and salt and beat well with whisk. Place into microwave on high power for 15-20 minutes, until mixture begins to congeal.
Pour into large pot or dutch oven on medium heat, and stir CONSTANTLY with whisk until mixture curdles (this will take about 10-15 minutes): It will look like cottage cheese in water.
Have ready a large pice of cheesecloth inside of strainer (in the sink). Pour the curdled egg mixture into chesecloth. Bring up the sides of cheesecloth, forming the mixture into a ball while twisting ends of cheesecloth around the ball until tight, squeezing out the water. Tie off cheesecloth close to the ball and hang over sink over night, or at least 8-10 hours. Cheese ball will be firm when taken down.
Remove cheesecloth, wrap the ball in foil and refrigerate. Excellent served with sliced ham on Pascha with sweet butter and beetradish (either on top or on the side), and cup of hot coffee!
SIDE DISHES
Baba's Cracker Stuffing/Dressing
or
or