“Cooking Ethnic- american style”

“Cooking Ethnic- american style”

HOLY APOSTLES PARISH St. Stephen of Hungary Altar and rosary society

LENTEN FRIDAY DISH

by MARGIE SAMS

4medium potatoes

2medium onions

1cup elbow macaroni

1/2cup margarine

1small block Velveeta cheese

Salt and pepper to taste

Dice onions and saute in margarine until soft. Boil peeled and cut potatoes until soft. Do not drain. Cook elbow macaroni separately; drain. Add macaroni, margarine and onions to the potatoes and water. Add cheese. After the cheese is melted, serve.

HADDOCK WITH DILL SAUCE

by MILLY BRYLO

1/2cup butter

4haddock fillets (61/2-ounces each)

1cup milk

1cup fish stock

3bay leaves

5tablespoons flour

2/3cup heavy cream

1egg yolk

2tablespoons chopped dill

Salt to taste

Ground black pepper to taste

Dill fronds and slices of lemon to garnish

Melt 2 tablespoons butter, then add fillets, milk, fish stock, bay leaves, salt and pepper. Bring to a simmer, then poach the fish over low heat for 10 to 15 minutes until tender. Melt remaining butter, add flour and cook, stirring for 2 minutes. Remove from heat and add the cream, whisking constantly. Stir in egg yolk and chopped dill, then return to heat and simmer for 4 minutes. Do not allow the sauce to boil. Season to taste with salt and pepper. Remove the fish to a dish and pour sauce over it. Garnish with dill and slices of lemon. Serves 4 to 6.

EASTER BREAD (PASKA)

by DOLLY GREEN

1/2cup lukewarm water

1teaspoon sugar

1/4teaspoon ginger

2packages dry yeast

Let rise.

2cups flour

1teaspoon salt

2eggs, well beaten

3cups flour

1/2cup skimmed milk

1cup warm water

1/2cup sugar

1/4cup soft oleo

White raisins (optional)

In large bowl, combine 2 cups flour, milk, water and sugar; beat in mixer well. Add yeast mixture and beat. Add soft butter, salt, eggs and 2 more cups flour; beat. Add 1/2 cup raisins, if desired. Add 1 cup more flour to get dough out of bowl. Pat on dough board and knead 7 to 10 minutes. Put back in greased bowl and cover; let rise until double in size. Divide dough into 3 long balls and braid from center to each end. Put in medium-sized roaster. (Must be narrow and well greased). Let rise until double, approximately 2 hours. Bake at 375 degrees for 30 minutes. Cool 15 to 20 minutes. Remove.

ABOUT THE BOOK

The cookbook is a compilation of treasured recipes, passed from generation to generation, in the hope that they not disappear from our tables.

HOW TO ORDER

Call Ilona Kubic at 330-533-1003. Cost is $13 and shipping is $5.