Taste & See that the Lord is Good -- Psalm 34:8 Taste & See is a collection of recipes by the members, friends and family of the Orthodox Church of St Matthew in Columbia, Maryland. This collection of over 200 tried-and-true recipes is available for $13 plus $2.80 shipping and handling. (See How to Order.) The cookbook has a wide range of recipes from appetizers to main dishes to deserts. The recipes include ethnic cuisine (piroghe, spanakopita, ...), regional recipes (Maryland crab cakes) and all-American favorites (banana nut bread). The cookbook comes in an attractive 3-ring binder and makes a wonderful gift. We include two sample recipes below: [St Matthew] [Cookbook] [Order Info]

Sample Recipes

Potato, Onion and Cheese Piroghe

Dough:

1 cup warm water

2/3 cup sour cream

1 tsp salt

4 cups flour

Filling:

16 medium all-purpose potatoes

1 tsp salt

1 medium chopped onion

2oz shredded Cooper white sharp cheese

10oz shredded Cooper cheddar cheese

Dough: To make the dough, mix flour, water sour cream, and salt together. Knead on lightly-floured surface until smooth. Form into a ball and let rest, covered with a tea towel or put into a plastic bag and refrigerate not more than 12 hours. When ready to use, bring to room temperature before rolling. If dough is sticky, add a little more flour. Roll dough approximately 1/8-inch thick and cut into 3-inch circles with a cutter. Fill each circle with a rounded teaspoon of filling which has been shaped into balls. Fold dough around filling and pinch closed. Boil in simmering hot water, lightly salted, until piroghe rises to the top. Take out with slotted spoon. Quick-chill in ice water. In a large bowl add vegetable oil and hand-wipe each piroghe with oil.

Filling: To make filling, peel and cook the potatoes and chopped onion together with a teaspoon of salt; drain well and while warm add the shredded cheese. Mash and let cool. Form into balls until ready to put into the dough.

-- June Betty Protzko

Baklava

Syrup:

2 cups sugar

1 cup water

1/2 lemon, sliced

1/2 orange, sliced

1 cinnamon stick

1 cup honey

Baklava:

1 1/2 lbs filo dough

4 cups ground walnuts

1 tsp cinnamon

3/4 lb sweet (or regular) butter, melted

Syrup: Make syrup first. Syrup must be cool by the time it is poured over the baked baklava. Heat sugar, water, lemon and orange slices, and cinnamon stick in saucepan. Add honey. Cook until dissolved; set aside.

Baklava: Add cinnamon to the ground nuts. Butter 11x15-inch pan. Line pan with 12 filo dough leaves, buttering each sheet evenly with pastry brush. Spread a layer of nuts over the entire surface. Add 3 more filo leaves, buttering each sheet. Add another layer of nuts, then 3 sheets of filo, buttering each sheet. Continue this until nuts are gone. Place at least 5 filo sheets on top, again buttering each sheet. Cut into diamond or square-shaped pieces. Bake at 325 F for 1 hour or until golden brown. Remove from oven. Pour cool syrup over hot baklava.

-- Ruth Kondulis