The Tribune Democrat, Johnstown, PA

August 29, 2010

Carpatho-Rusyn Recipes | From "American Carpatho-Russian Cookbook"


— Spanakopita – Spinach Pie

2 (10-ounce) boxes frozen spinach (chopped)

3 bunches chopped green onions

1 tablespoon dill weed

1/4 cup chopped parsley

5 eggs, slightly beaten

1 tablespoon farina

1/2 pound crumbled Feta cheese

 1/4 cup olive oil

 1 box filo dough (approximately 20 sheets)

Melted butter

Thaw spinach and squeeze out all moisture.

Combine with onions, dill, parsley, eggs, farina, cheese and oil.

Brush with butter and layer 4 sheets filo dough.

Cut lengthwise into equal strips (4 for main dish, 8 for appetizers). Place spoonful of filling at one end of strip and fold up flag style, making small triangles.

Bake on a baking sheet in a 350-degree oven for approximately 20 minutes or until golden. Can be frozen and reheated in oven for later use.



Borsch – Beet Soup

6 to 8 medium beets, cooked

1 teaspoon salt

1 onion

2 quarts water

3 tablespoons butter

2 tablespoons flour

1 teaspoon parsley flakes

1/2 pint sour cream

Add diced beets to water and heat.

Fry onions in butter; add flour and brown lightly.

Add to mixture, stirring until well-blended.

Bring to a rapid boil for about 1 minute. Add pasley flakes.

Remove from heat and stir in sour cream. Canned beets may be used if desired.



Pirohi With Prunes

Strict fast

2 cups flour

3/4 cup water

1/2 teaspoon salt

1 pound prunes, seeded and cooked, or mashed potatoes



Make well in flour; add salt and water and work to make a smooth dough. Cover; let stand for about 10 minutes. Roll out and cut into square to be filled with prunes.

Cook in boiling water to which 1 teaspoon salt was added. Cook until pirohi come to top of water, then about 5 minutes longer.

For dressing, mash some cooked prunes; add sugar to taste and pour over hot pirohi.

For potatoes: Cook potatoes and mash. Add salt, pepper and strict-fast margarine.



Nuts and Bolts Party Mix

2 pounds salted mixed nuts

1 (12-ounce) box Wheat Chex

1 (6 1/2-ounce) box Rice Chex

2 (5 1/2-ounce) packages slim pretzels

2 cups salad oil

1 tablespoon garlic salt

1/2 scant tablespoon salt

2 tablespoons Worcestershire sauce



Mix above ingredients; place in roaster and bake at 250 degrees for more than 1 hour. Stir frequently and keep lid on roaster to prevent browning. Good party mix.