|
THE HOLY SUPPER ON CHRISTMAS EVE Sharing a special, family meal, different from all their times of the year, has always been an important art of our Christmas celebration. Today many families ok back on and cherish childhood memories of the "Holy Supper." The various foods and customs surrounding this meal differed from village to village, indeed from family to family, and thus became part of a familles heritage. Yet this custom of taking time to gather together in joy as a family and to share a special meal is not only something for fond memories but vital way of reaffirming today God's love for the world, a vital way of reaffirming the importance of the family where we learn to love and be loved. Beginning our Christmas celebration with "Holy Supper" is just as meaningful today as it was years ago; perhaps it is needed even more now than ever before. This Christmas Book gives a general description of the customs of the "Holy Supper" and a number of recipes so that at least a few of the traditional dishes, made by adventurous younger chefs, could mark the specialness of this holy night. We do this in the hope that every family would celebrate in this way the love of God made visible in Christ Jesus. Holy Supper usually begins at twilight when the 'first star' appears. The table is covered with white tablecloth in memory of the swaddling clothes of Christ. Hay or straw is strewn on the table to remind us of the poverty of the cave Jesus was born in. A large loaf of bread is the centerpiece of the table symbolizing Christ the Bread of Life. A candle in the center of this bread recalls the Star of Bethlehem, which led men to worship the true Light of the World. This bread, along with garlic and honey, is shared by all present. Holy Supper begins with prayer in Thanksgiving for all the blessings of the past year and prayer for all good things in the coming year. Following Holy Supper, the entire family joins in singing
Christmas carols. BOBALKI 1 pkg. yeast 6 c. flour 1 tsp. salt 2 c. water (approximately) 1 Tbsp. sugar 1 Tbsp. sugar ½ c. lukewarm water ½ c. oil Dissolve yeast in lukewarm water; add salt and 1 tablespoon sugar. Let it set about 10 minutes. Sift flour and sugar. Add yeast mixture and rest of ingredients. Knead well. Let rise until doubled. Punch down. Cut off portions of dough about the size of an egg. Roll out on floured board by hand to make roll about 1 inch in diameter. Cut into 1-inch pieces. Place on greased cookie sheet. Let rise about 20 minutes. Bake at 3500 for about 10 minutes or until lightly browned. Cool and separate. Place in colander. Pour boiling water over Bobalki. Drain quickly to prevent sogginess. Any of the following mixtures may be used on the Bobalki: 1. Sauté 1 small onion in 2 tablespoons oil. Add 1 pound sauerkraut (drained); cook about 15 minutes. Add mixture to half of Bobalki. 2. Combine 1 cup ground poppy seed, 2 tablespoons honey and 4 tablespoons water. Add to remaining Bobalki. Mix well. 3. Melt 1 stick margarine. Combine with 2 tablespoons honey
and 1/2 cup strawberry preserves. CHRISTMAS JELLO MOLD 1 small (3 oz. ) box lime Jell-O 1 pkg. Dream Whip 1 small can crushed pineapple, drained maraschino cherries, drained 1 (3 oz.) pkg. Philadelphia cream cheese Make Jell-O according to box instructions and let set until it
just starts to jell. Beat Dream Whip according to instructions on box. Add cream cheese
and beat until fluffy. Add mixture to lime Jell-O and stir until well blended. Add drained
crushed pineapple and maraschino cherries. Then let jell and serve. CHRISTMAS BREAD 3 c. all-purpose flour ½ tsp. salt 1 c. warm water ¼ c. oil 1 ( 1 oz.) cake yeast Sift flour and salt in a bowl. Dissolve the yeast in warm water and add to flour
mixture. Knead until smooth. Let rise until double in size. Then place in a 9-inch greased
pie tin and let rise again. Bake in a 4000 oven for 30 minutes. Makes 1 loaf. This dough
may also be used for making Bobalki. NONDAIRY MASHED POTATOES Potatoes ½ c. oil 1 small onion, chopped Salt and pepper to taste Peel and cut potatoes as for mashed potatoes. Cook until done. Drain water just
before potatoes are finished cooking. Fry onion in oil trying not to get the onion brown.
After water is drained from potatoes, add the fried onion and oil, salt and pepper, and
mash and mix well. This can be eaten with fish or can be placed in soup bowl and put
either a bean, mushroom or pea soup over it and eat it that way. MUSHROOM STUFFED CABBAGE 1 head cabbage 1 large can sauerkraut 1 c. ground mushrooms (either canned, dry or frozen 1 c. rice (uncooked) 2 Tbsp. oil 1 medium onion ½ tsp. salt ¼ tsp. pepper Cut core out of cabbage to loosen leaves. Place the head of cabbage into boiling water for a few minutest Remove leaves as they get slightly softened. Cut away the thick rib from each cabbage leaf. Fry onion in oil until soft and add to mushrooms and rice. Add salt and pepper. Mix. Place about 1 tablespoon mixture in each cabbage leaf and roll. Drain sauerkraut; use about half the kraut in the bottom of the pot. Arrange the rolls over the kraut. Cover with remaining kraut. Fill pot with water just to the top of the rolls. Cook slowly for about 2 hours. For flavoring and coloring you may add 1/2 can tomato soup over the top of kraut
before cooking. MUSHROOMS AND GRAVY 1 lb. fresh mushrooms or canned mushrooms 4 Tbsp. Oil 4 Tbsp. flour 1 clove garlic, cut up Salt and pepper 2 c. water Vinegar (optional) Clean, wash and drain mushrooms. Cut mushrooms up with garlic. Add 1 cup water and
let simmer for about 1/2 hour. Make a brown sauce (Zaprashka), blending oil and flour
together in a frying pan. Keep on medium heat and keep stirring until lightly browned.
Cool slightly and add 1 cup cold water and blend until smooth. Pour this brown sauce into
the cooked mushroom mixture. Cook the mushrooms until tender. Add salt and pepper and a
little vinegar to taste. PAGACH -- KUPUSTANIK Dough: 2 small cakes yeast 2 tsp. salt ½ c. lukewarm water ½ c. Crisco 1 ½ c. water 6 ½ -7 c. flour ¼ c. sugar Soak yeast in ½ cup lukewarm water. Mix all other ingredients and then add the yeast mixture. Knead dough about 10-15 minutes. Allow to rise in warm place until double in bulk. After dough rises, divide into 8 parts. Let rise again, covered with dry cloth. Then flatten dough out to about ½ inch thick using rolling pin. Place filling over top of dough, leaving about ½ inch from edges free from filling. Roll another part of dough the same size and place on top. Pinch edges together. Roll again. Prick with fork all over top. Place on greased cookie sheet and bake at 350 degrees for about 25 minutes or until done. Brush with oil on top and sprinkle with salt and pepper. When taken out of the oven, cut into triangles. Note: Any bread dough may be used. Filling: 1 head cabbage Salt and pepper to taste Oil (enough to fry cabbage) Grate cabbage and fry in oil, adding the salt and pepper to taste. Cool. BREADED TURBOT FISH Turbot fish, cut in serving pieces ½ box cracker meal Salt and pepper Season fish with salt and pepper. Roll in cracker meal. Press while rolling in
cracker meal. Place on greased (Crisco or oil) cookie sheet. Cover with foil and bake
until done, about 45 minutes, at 350 degrees. When done remove foil and put under broiler
to brown fish. PEA SOUP 1 lbs. whole green peas 2 Tbsp. flour 3 potatoes (medium to 1/2 small onion, chopped large), diced 5 qt. water 1 Tbsp. oil Salt and pepper ½ small onion, chopped Note: if you have hard water soak peas in water Cook peas in water until almost done. Then add iced potatoes and cook until done. Add salt and pepper to taste. Thickening: Make a thickening by frying the oil and flour until light brown, then
adding onion and flying until well browned. Put the thickening in the pea Soup and cook
10-15 minutes. This makes a large pot of soup. SLOVAK CHRISTMAS SOUP ½ lb. dry mushrooms or 1 qt. canned, drained and chopped l qt. sauerkraut juice 1 qt. Water 1 c. rice I Tbsp. butter 1 small onion, chopped 1 Tbsp. flour Salt and pepper Wash dry mushrooms well in warm water. Mix sauerkraut, juice and water. (If a more sour soup is desired, use more juice and less water.) Place liquid over heat 4 and bring to boiling point. Add mushrooms. Simmer about 1 hour. Wash rice and drain. Add to boiling Mushroom soup; simmer ½ hour or more. Put onion, butter and flour in skillet. Brown well. Add to soup; mix well. (If
canned mushrooms used, simmer only about ½ hour.) Serves 12. MUSHROOM SAUERKRAUT SOUP 1 c. dried mushrooms 2 Tbsp. oil 1 c. sauerkraut juice 1 qt. water 1 small onion, chopped Salt and pepper 1 Tbsp. flour 1 potato, cubed (optional) Soak dried mushrooms in cold water overnight or at least 2 hours. Drain and chop. Add water, sauerkraut juice and oil to soup pot. Simmer 2 hours. Add potatoes now if desired. Brown flour in oil in frying pan. Stir constantly or flour will burn. Add about a
cup of soup, stirring constantly, to make a thin gravy (Zaprashka). Add to soup. Simmer 15
minutes more. Adjust seasoning. KAPUSTA (Sauerkraut) 2 large cans kraut ¼ c. margarine or oil 1 heaping Tbsp. flour 3 cloves garlic Salt and pepper 1 medium potato Rinse kraut in pan of cold water and drain. Place the kraut in a kettle of fresh water. Water level should cover kraut about 1 inch above kraut. Cook for 1 hour 1q. and add 2 mashed cloves of garlic, adding salt and pepper to taste. Grate the potato and add to the kraut. Let cook for 1 1/2 hours. Sauté I chopped garlic clove in the margarine; gradually add the tablespoon of
flour and fry until lightly browned. Add to kraut; continue to cook mixture for
approximately 1/2 hour. Makes 8-10 servings. LIMA BEAN SOUP ½ lb. dried lima beans 1 ½ qt. water 2 ½ c. raw potatoes, diced 2 Tbsp. Catsup 1 Tbsp. oil 1 small or medium onion 2 Tbsp. flour Salt and pepper Bring lima beans and water to a boil; cook until partially done, approximately 1
hour. Add more water if necessary. Season with salt and pepper. Add raw potatoes and
catsup. Brown onion lightly in butter. Add flour and continue browning until golden. Add
hot water, one cup or so; stir until well blended. Add lima bean mixture and continue to
cook all ingredients, adding water if necessary, until done. ZAPRASHKA Zaprashka is a brown sauce used for seasoning vegetables,
especially on strict fast days. It is also used to thicken soups and stews. 1 Tbsp. oil 1 Tbsp. chopped onion liquid 1 Tbsp. flour Heat oil and add flour and onion. Stir constantly until mixture thickens and turns a
golden brown. Add liquid from vegetables or soup and stir until smooth. All is then
returned to soup or vegetables. CHRISTMAS SURPRISE BITEAD BUNDLES 1 pkg. active dry yeast 3 eggs ¼ c. warm water (110 degrees) 4-4 ½ c., all-purpose flour ½ c. ( ¼ lb.) butter or margarine 1 tsp. ground nutmeg ½ tsp. salt ½ c. light cream or milk Sweet Cheese Filling* 1 egg, beaten with 1 Tbsp. water 3 Tbsp. sugar In large bowl of electric mixer stir yeast with water and let stand 5 minutes. Melt butter and mix with milk and sugar; add to yeast. Mix with eggs, 2 cups flour, nutmeg and salt. Stir to blend. Beat at medium speed for 2 minutes. Gradually mix in 1 ¾ cups flour. Scrape dough onto a board coated with about 1/4 cup flour. Knead, adding flour as required, until smooth and elastic, about 10 minutes. Put into greased bowl; turn to grease top. Cover bowl. Let dough rise in warm place until doubled, about 1 ½ hours. Punch down and knead several times. Wrap airtight and refrigerate at least 2 hours or overnight. Knead dough several times to remove air, then divide into equal portions. Shape one portion at a time into a 6 to 6 ½ -inch circle. Place equal portions (2 to 2 ½ tablespoons) filling in center. Draw dough up around and pleat; pinch firmly just above filling, letting dough top flare loosely. Place 2 inches apart on greased 10 x 15-inch baking sheet. Cover loosely with plastic wrap and keep cold until all dough is shaped. Place baking sheets with covered bundles in a warm spot and let rise until puffy, about 30 minutes, then uncover. To seal firmly, lightly pinch pleats together again. Brush surface with egg-water mixture. Bake in a 350 degree oven until golden brown, about 25 minutes. Serve warm or at room temperature. To store, cool completely; freeze up to 6 months. Makes 16 buns.
|
