ARVANIA
For the cheese: Warm 2 cups milk (to 120° – just under boiling)
and melt 1/2 rennet tablet in one tablespoon of water. Pour into milk, let stand and cool.
2 cups Cream of Wheat (regular)
If you can’t find regular, use farina that can be purchased at a Middle Eastern store.
11/2 cup sugar
2 tsp. baking powder
1/2 lb. butter
2 eggs
Mix baking powder, sugar, cheese and cream of wheat. Beat eggs and add to mixture. Melt butter and add to mixture. Pour into cake pan and bake at 425° – 450° for 20 minutes, then reduce heat to 350° for about 40 minutes. Syrup: 3 cups sugar & 2 cups water. Bring to boil & pour over baked arvania. Add 1/4 tsp. cinnamon to syrup if you wish.

SOOT-LEE-OSH
1 quart milk
1/2 cup white rice
sugar to taste (about 1/2 cup)
salt – few grains.
(Don’t use Uncle Ben’s converted, Carolina brand is the best.)
Wash rice and let stand. Soak for 1/2 hour, crush with hands. Boil milk and pour on top of rice. Add other ingredients to rice. Bring to boil, then lower heat and cook slowly for about 40 minutes. Stir frequently. Pour into bowl and let cool. (Great with cinnamon and raisins – Barb)

OATMEAL COOKIES
1 cup sugar
1/2 cup shortening
1/4 cup milk
2 eggs
1/2 tsp. salt
2 cups oatmeal
1 cup raisins
2 cups flour
1 tsp. baking soda
1/2 tsp. cinnamon
Cream shortening and sugar and add milk. Add eggs, oatmeal and raisins. Combine flour, soda, salt and cinnamon. Add to creamed mixture and drop by teaspoon on greased pan. Bake in 350° oven for 12 – 15 minutes.

KORABIETHES (Marie Ziaskas)
1 lb. butter
3/4 cup sugar
1/2 tsp. salt
5 cups flour
2 tsp. baking powder
Mix dough until pliable. Cut into shapes or roll into balls. Bake at 375° for 8 to 12 minutes. Dust with powdered sugar after baking.

FRUIT CRUMBLE COOKIES (Irene Bezat)
2 cups oatmeal
1/2 cup bran flakes
1 cup shortening
1 egg
2 cups flour
1 tsp. soda
1 cup brown sugar
1 tsp. vanilla
Mix together 2 cups fruit (preferably dates) 1 cup water, 1 grated lemon rind and juice of lemon and 1/2 cup sugar, 1 cup walnuts and dry ingredients. Pour fruit into pan and spread crumbles on top. Bake at 375° for 30 minutes in large pan.

KADAIV
18 pieces shredded wheat
1/2 lb. butter
3 cups sugar
2 cups water
Bake shredded wheat at 350° about 15 minutes. Pour butter on top. Make syrup (bring to boil) cover shredded wheat with syrup and keep turning until syrup is absorbed. Lemon juice can also be added to syrup.

KARITHOPETA (Nut Cake) (Tony Bannis)
1 cup oil
1-1/2 cups sugar
3 eggs
2 cups flour
3 tsp. baking powder
1 tsp. cinnamon
1/2 tsp. baking soda
1 tsp. salt
1-1/2 cups chopped walnuts
1/2 tsp. cloves
1 cup sour milk or butter milk
Mix together all dry ingredients. Mix together oil, eggs and milk and add to dry ingredients. Beat until smooth. Add nuts and mix together. Pour into greased 9 x 13 pan. Bake in 350° oven for approximately 35 minutes. Cool cake and pour syrup over it. Syrup – 2 cups sugar, 1 cup water, juice of 1/4 lemon (3 tbs.) Bring syrup to boil and pour over cooled cake.

SOGGY CAKE (Athena Petroff)
1 cup cake flour
1 cup light brown sugar
1/2 cup milk
1 egg
1/2 cup melted butter
1/2 tsp. soda
4 tbs. cocoa
Mix ingredients, being careful not to get it too thick. Bake at 350° for approximately 25 minutes. This cake works best if recipe is doubled or even tripled.

ALVA
2 cups cream of wheat –
Farina is probably better these days as it is difficult to find regular Cream of Wheat
3 cups sugar
5-1/4 cups water
1/2 lb. butter
Saute Cream of Wheat and butter until it gets light brown and slightly of crispy. Bring syrup to a boil and pour on brown cream of wheat – cook until it gets thick. Let cool. Pour into buttered shallow dish.

KOLACHEENA (Kolachina)
1/2 lb. butter
1-1/4 cup sugar
7 cups flour
5-1/2 tsp. baking powder
1/4 cup milk
1/2 tsp. salt
6 eggs
5-6 cups flour
Cream together sugar and butter. Add eggs and cream mixture. Add milk and stir. Mix together dry ingredients and add to creamed mixture. Stir until mixed. Roll out dough and either braid or cut with cookie cutters. (Be forewarned – small amounts of dough make large finished products.) Bake in 400° oven for 20 minutes on a greased cookie sheet.

Extra Instructions from Avis Bezat
Cream together butter and sugar. Add 6 eggs and milk to mixture. Mix the dry ingredients and add to creamed mixture. Mix together – knead like bread – add more flour if necessary. When nice and smooth, take out 3 “pinches” of dough (marble size) roll in your hands or on floured board to about 5-6″ long and braid. As Kathryn says “small amounts of dough make large finished products!” Place on greased cookie sheet and brush with beaten egg. Bake at 375° for 15-20 minutes until light brown. Place on wire rack to cool. (My recipe makes about three dozen, but I’m a beginner at making these, so maybe yours will vary.)

APPLESAUCE
5 or 6 cups sugar
1-2 tbs. lemon juice.
10 quarts apples
Peel and slice apples. Cook all ingredients in covered heavy kettle. Do not add water to mixture. Begin with very low heat and increase heat gradually as mixture becomes more liquid. Stir occasionally until mixture comes to a boil. This process can take up to two hours. Allow to boil for about 15 minutes.

PIE DOUGH
2 cups sifted flour
1/4 cup ice water
3/4 cup shortening
1/2 tsp. salt
Use a medium size mixing bowl. Put in flour and salt and with a pastry cutter, cut in the shortening until mixture is crumbly. Add 6 tablespoons of ice water. Stir until dough is moistened. Do not overwork dough. Divide into two equal portions and roll out dough to fit pie tin. Add filling. Cover with rolled out dough and brush with milk.

APPLE PIE FILLING
6 large apples
1 cup sugar
Core, peel and slice apples. Place in pie pan and add sugar. Distribute evenly over apples and cover with pie dough.

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