| BABA'S KITCHEN |
| Christ Our Savior Orthodox Church has many fund raisers to help support the church funding needs. The women make rolls, piroghis, and sponsor dinners at various times throughout the year. Cookbooks with some of our favorite recipes are also available at the church hall. Watch the newspaper and listen to the radio for dates of these various fund raisers. The church has been greatly supported by the community in all of its fund raising efforts and looks forward to your continued patronage in the 2010 events. |
Try these recipes for the Lenten Season.
PAGACH
3 1/2 C. WARM LIQUID(WATER,POTATO WATER, OR MILK)
2 PKG. DRY YEAST
2TSP. SALT
1/4 C. SUGAR
1/4 C. SHORTENING
11 TO 14 C. FLOUR
1 LB. LONGHORN CHEESE TO 5 LB. POTATOES
Dissolve yeast in warm liquid; set adide. Mix sugar,salt, and shortening:add 4 cups of flour to
creamed mixture. Mix with rotary mixer. Beat until smooth. Add floured board and knead
thoroughly ading more flour if needed. Knead until dough is smooth and elastic and is no
longer sticky. Place dough in a greased bowl;cover dough and let it raise in a warm place until
double in bulk. Keep dough thinner than you use for bread. Thin enough to stick to your hands
but will pull away. Roll out section of dough on floured foil thin. Fill with potatoes like you use
for Peroghi. Spread on 1/2 of rolled dough. Fold dough over; use rolling pin and roll out any air
bubles. Poke holes in dough and pinch ends. Bake at 375 degrees on foil; flip over after 15-20
minutes and bake for another 10 to 15 minutes. Remove from oven and rub the top with oleo.
3 1/2 C. WARM LIQUID(WATER,POTATO WATER, OR MILK)
2 PKG. DRY YEAST
2TSP. SALT
1/4 C. SUGAR
1/4 C. SHORTENING
11 TO 14 C. FLOUR
1 LB. LONGHORN CHEESE TO 5 LB. POTATOES
Dissolve yeast in warm liquid; set adide. Mix sugar,salt, and shortening:add 4 cups of flour to
creamed mixture. Mix with rotary mixer. Beat until smooth. Add floured board and knead
thoroughly ading more flour if needed. Knead until dough is smooth and elastic and is no
longer sticky. Place dough in a greased bowl;cover dough and let it raise in a warm place until
double in bulk. Keep dough thinner than you use for bread. Thin enough to stick to your hands
but will pull away. Roll out section of dough on floured foil thin. Fill with potatoes like you use
for Peroghi. Spread on 1/2 of rolled dough. Fold dough over; use rolling pin and roll out any air
bubles. Poke holes in dough and pinch ends. Bake at 375 degrees on foil; flip over after 15-20
minutes and bake for another 10 to 15 minutes. Remove from oven and rub the top with oleo.
HALUSKI
4 MEDIUM POTATOES
1 TBSP. SALT
1 EGG
3 C. FLOUR
BROWNED BUTTER OR OLEO & ONIONS
COTTAGE CHEESE OR 1 SMALL HEAD OF CABBAGE, CHOPPED AND FRIED IN OLEO
Grate potatoes. Add salt,egg, and flour. Dough should be fairly thick. Add flour if needed. Put
dough on plate. Use spoon to scrape off a small portion at a time into boiling water. Boil about
115 minutes. Stir to prevent scorching. Drain. Rinse once very quickly. Add cottage cheese or
cabbage with oleo and onions. Salt and pepper to taste.
4 MEDIUM POTATOES
1 TBSP. SALT
1 EGG
3 C. FLOUR
BROWNED BUTTER OR OLEO & ONIONS
COTTAGE CHEESE OR 1 SMALL HEAD OF CABBAGE, CHOPPED AND FRIED IN OLEO
Grate potatoes. Add salt,egg, and flour. Dough should be fairly thick. Add flour if needed. Put
dough on plate. Use spoon to scrape off a small portion at a time into boiling water. Boil about
115 minutes. Stir to prevent scorching. Drain. Rinse once very quickly. Add cottage cheese or
cabbage with oleo and onions. Salt and pepper to taste.
