Saint Luke Orthodox Church - Ministries

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ETHNIC MEAT

Braciole

Greek Chicken

Greek Style Leg Of Lamb

Rouladen(German)

Sweet And Sour Chicken(Asian)

BRACIOLE*

Anthony Dauro/Andrea Dauro

*should only be made when making a spaghetti sauce from scratch

¼ tsp. salt

¼ tsp. pepper

10 sprigs fresh parsley, slightly chopped

2-3 lb. flank steak

½ med. potato cut in half

1 boiled egg, cut in quarters

½ c. seasoned bread crumbs

½ c. Romano cheese

1 med. yellow or white onion, thinly sliced

1 roll of cooking string

[Have your butcher cut the flank steak into halves that can be rolled like a jelly roll.] Beat both side of the steaks with a mallet to tenderize. Lay a potato in the middle of each steak. Lay ½ of the boiled egg next to the potato on each steak. Cover the egg/potato with onions, (½ for each steak). Mix together breadcrumbs, cheese, salt, pepper and parsley. Sprinkle this mixture evenly between the steaks., covering the entire length of the steak. Roll steak tightly like a jellyroll, tuck in ends and secure with cooking string. Brown in frying pan in a small amount of oil. Put into spaghetti sauce and cook 2-3 hours ,when starting the sauce). Steaks are done when they are easily pulled apart with a fork.

GREEK CHICKEN

Betty Lillios

2 chickens, cut in pieces

1/3 c. olive or vegetable oil

½ c. lemon juice

2 cloves garlic, chopped

salt

1 T. oregano

pepper

Combine all ingredients. Salt and pepper to taste. Marinate chicken over night. Bake in 375° oven for 35 minutes each side, brushing with marinade if necessary. Optional: Grill over low heat using direct method for 55 minutes. Boil marinade that is remaining and serve over chicken. Serve with rice.

GREEK STYLE LEG Of LAMB

Alexandria Lukashonak

6-8 lb. leg of lamb

1 tbs. Salt

1 tbs. cracked pepper

1 tbs. oregano

1 clove garlic (pureed)

¼ c. margarine

1/3 c. lemon juice

12 c. chopped onion

¼ c. minced parsley

2 - 6-oz. cans sliced mushrooms

Preheat oven to 325°. Rub leg of lamb with a mixture of sail,- pepper, oregano and garlic. Place on a rack in shallow roasting pan. In saucepan, melt margarine, add lemon juice, onion, parsley and mushrooms. Pour over lamb. Cover and roast for about 30 minutes per pound. Baste occasionally. Make gravy from pan drippings (skim off fat first). Good served with rice and lime/mint flavored Jell-O mold.

ROULADEN (German)

Sabine Casten

6 slices of thin round steak or rump roast, 4" x 4"

2 tsp. strong mustard

½ lb. bacon

1 large onion

salt and pepper

flour

beef stock or bouillon

white wine (optional)

cooking string

Trim fat from bacon and reserve. Dice bacon and dice onion, add ¼ tsp. of salt, pinch of pepper and mix. Lay beef slices out flat and thinly coat with mustard. On each slice place 1 or 2 tablespoons of bacon-onion filling and wrap each slice around filling to form a roll. Tie with string. Dust lightly with flour and brown in reserved bacon fat or shortening. Add I cup of beef stock (and wine if desired) and braise over moderate heat for 1-½ hours or bake, covered, for 1 hour at 325°. Add more stock as necessary.

SWEET AND SOUR CHICKEN (Asian)

Summer

1 fryer chicken, cut up

½ of 10 oz. jar apricot preserves

½ of 8 oz. dark Russian dressing

1 pkg. Lipton Onion Soup Mix