Below you will find some recipes that were shared by the St George Church Ladies' Society cookbook (2012). 

PICKLED TURNIPS

by Doris Shaheen In honor of Pauline Shaheen

Pickles:

4 Ib. turnips

2 fresh beets

2-3 jalapenos

distilled white vinegar pickling salt water

3 cloves garlic peeled

Wash, trim and scrape as many turnips as desired, don't peel, same thing for the beet. Cut into quarters or slices, put in the jar starting with garlic and jalapeno, combine with the solution.

SPINACH WITH RICE

1 C long grain rice 4 lb fresh spinach

1¼ C water

1 tsp mint

1 chopped onion

Salt & pepper to taste

Cook onion in oil until tender. Add rice and sauté for 2 minutes. Stir in water and bring to a boil.

Cover and cook until rice until almost done (about 15 minutes). Stir in parsley, mint, trimmed and chopped spinach and seasonings. Mix and cook until all liquid is absorbed. Serve with lemons.

STUFFED MUSHROOMS

12 large mushrooms

3 T minced green onions

2 T olive oil

1½ C soft bread crumbs

Thyme to taste

1 tsp salt

Pepper to taste

½ lemon

Remove carefully and chop mushroom stems. Sauté stems and onion in plant butter until onion is soft. Add bread crumbs and seasonings. Stuff mixture into mushrooms caps and bake at 400F for10 minutes.

EECH (LENTEN DISH)

by Tamar Mowad

1c. cracked wheat

3 large tomatoes

1 large onion

½ tsp. pepper

½ tsp. crushed pepper

1 tsp. salt

½ tsp. cumin

Chop onions and saute' into a golden brown. Cut tomatoes into medium pieces add cumin, salt and pepper, add to onions. Bring to a boil; and until mixture is mushie; add to cracked wheat and mi taste. Eat with lettuce or fresh grape leaves.

MJADRA (BURGUL WITH LENTILS)

1 c. uncooked lentils

5 c. water

1 large onion chopped

⅛ tsp. pepper

3 tsp. salt

⅓ c. burgul #3

½ c. olive or vegetable oil

Rinse lentils and place in a pan with water. Cover and bring to a boil; continue boiling for 15 minutes on medium heat. Saute chopped onions in oil. Add onions and residue, seasonings and burgul to the lentils. Cover and cook for additional 25 minutes, stirring occasionally. This thickens as it cools. Could be served hot or cold.

BOILED WHEAT

by Jamie Isaac

5lb. whole wheat

2 stick cinnamon

1 c. sugar

1 pkg. anise seeds

Wash wheat well and rinse two or three times. Put in kettle with cinnamon sticks and double amount of water. Add more water as it boils down and cook until tender, adding the sugar and anise seeds. When tender, it is ready to serve.

AVOCADO SALSA DIP

by Tiffany Isaac

4-5 avocado

1 can Mexicorn (corn with red, green, yellow, peppers)

1 bunch cilantro

1 lime

1 can original Ro-Tel

tortilla chips

Cut the avocados into tiny squares and put them in mixing bowl. Finely dice a tiny bunch of cilantro. Now place cilantro, can corn, and can Ro-Tel in mixing bowl. Squeeze in lime juice and add salt and pepper to taste.

GOLDEN ONION AND THYME DIP

2 Tbsp. extra virgin Olive Oil

6 Tbsp. sour cream

1 large spinach or 2 large yellow onions finely diced

1 Tbsp. fresh thyme leaves chopped

salt

freshly ground black pepper

8 oz. cream cheese

pita chips

Heat the oil in a large skillet over medium-high heat. Add the onion, season with ½ tsp salt, and saute; stirring often, until the onion softens completely and starts to brown, about 9 minutes. Transfer to a food processor and add the cream cheese, sour cream, thyme, and a pinch of cayenne pepper. Pulse until the mixture is well combined. Season with salt and pepper to taste. Refrigerate, serve with pita chips.

FIERY GREEN TOMATO SALSA

2 green tomatoes sliced ½ inch thick

1 Tbsp. fresh lemon juice

1 Tbsp. minced fresh oregano or mint leaves

1 medium jalapeno

2 medium red ripe tomatoes

pinch granulated sugar

small onion

salt and freshly ground

1 Tbsp. olive oil

Pepper

Broil or grill the green tomatoes (about 4 minutes per side) until seared but not soft; chop them coarsely. Broil or grill the jalapeno until blackened, seal it in a paper bag for 5 minutes, and let steam. Peel and seed it; mince the flesh. Cut the red tomatoes in halves, squeeze out the juice and coarsely chop the flesh. In a medium bowl, combine the green and red tomatoes, the jalapeno, onion, olive oil, lemon juice, oregano, or mint, and sugar; add salt and pepper to taste. Mix well, taste, and adjust the seasonings.

FRESH ROMA TOMATO & CUCUMBER SALSA

2 Ib. roma tomatoes chopped into large chunks

2 c. mini cucumbers diced

½ c. red onion finely chopped

1 Tbsp. chopped garlic

2 jalapenos, stemmed, seeded and chopped

1 Tbsp. olive oil

1 Tbsp. red wine vinegar juice of one lime salt

¼ c. chopped fresh cilantro tortilla or pita chips for serving

In a medium bowl, combine tomatoes, cucumbers, onion, garlic and jala-penos. In a small bowl, beat oil and vinegar with a whisk or fork until well emulsified. Add lime juice, salt to taste and cilantro. Pour the dressing over the tomato mixture and toss thoroughly. Chill for 30 minutes before serving. Serve with pita or tortilla chips.

BABA GHANNOUJ (EGGPLANT APPETIZER)

1 large eggplant

¼ c. water

1 clove garlic

¼ c. lemon juice (¼ to ½ cup)

salt to taste

4 Tbsp. tahini (sesame oil)

finely chopped parsley

Eggplant may be baked or grilled over a flame until well done. Place eggplant in a bowl and remove the skin carefully, preserving the liquid. Chop fine. Mash garlic with salt. Add tahini and blend thoroughly; slowly add over chopped eggplant. With a potato masher, pound, mash and blend the ingredients. Garnish edge of serving dish with parsley. Pour small amount olive oil on top. This may be used as an appetizer, or side dish.

HUMMUS BI TAHINI (GARBANZO BEAN DIP)

1 can garbanzo beans, drained

1 clove garlic

½ tsp. salt

3 Tbsp. tahini

water

¼ to ½ Cup lemon juice

finely chopped parsley

Place all ingredients, except for parsley, and olive oil, in a blender and add enough water to just below the level of the garbanzos. Turn on puree and blend well. If thinner consistency is desired, add more water. Garnish edge of serving dish with finely chopped parsley, pour little of olive oil on top. Pita bread used to scope the dip.

CAULIFLOWER SALAD

by Sylvana Aldouri

2 c. chopped and boiled cauliflower

⅓ c. chopped scallions

⅓ c. fresh lemon juice

½ tsp. salt

3 Tbsp. olive oil

⅓ c. parsley chopped

Mix all the above ingredients in a bowl. Cool it for an hour before Enjoy.

CHICKPEAS SALAD

by Sylvana Aldouri

1 can chickpeas

⅓ c. chopped scallions

⅓ c. chopped Italian parsley

¼ c. lemon juice

3 Tbsp. olive oil

½ tsp. salt

1 c. chopped tomatoes

Drain chickpeas. Mix all the above ingredients and keep in the refrigerator until serving.

FATOOSH (VEGETABLE SALAD)

by Seamone Haddad

With Toasted Pita Bread

Salad (Fatoosh):

1 Head romaine lettuce washed and torn into bite sized pieces

2 c. sliced black olives

1 bunch parsley chopped coarsely

2 cucumbers (seedless) cut and sliced thin

7 large pita loaves toasted

in 350° oven; break into

8-10 tomatoes

1 bunch green onions

2 Tbsp. dried mint (sprinkle over bread)

2 green bell pepper 

Mix all ingredients in large salad bowl and set aside.

Dressing:

7 garlic cloves(mashed with 2 teaspoon salt)

¾ c. extra virgin olive oil

1 c. apple cider vinegar

Mix dressing ingredients well and pour over cut up bread. Mix with salad.

SAUTEED ZUCCHINI

by Hessen Salloum

1 lb. zucchini

¼ c. olive oil

1 clove garlic crushed

1 tsp. dry mint

¼ tsp. pepper

2 tsp. chopped parsley

1½ tsp. salt

Wash zucchini and slice them, set aside. Saute garlic in the oil for 1 to 2 minute then add zucchini sprinkle with pepper, salt, and mint. Simmer for 10-15 minutes. Garnish with parsley.

BAMYI BIZ-ZAYT (OKRA WITH OIL)

1 lb. whole okra

2/3 c. oil

1 medium onion chopped

salt and pepper to taste

1 can tomato sauce

½ to ¾ cup lemon juice

3 cloves garlic, chopped

2 tsp. coriander seed or ½

tsp ground coriander

wash okra, Cut off stems. Saute in oil until lightly brown. Set aside. Place remaining oil from okra in a saucepan and saute chopped onions, garlic and seasonings. Add okra to sauteed onions, then tomato sauce and enough water to barely cover okra. Cook on medium fire for 20-25 minutes. Add lemon juice to the okra and simmer for 10 minutes. This is especially good served over plain fluffy rice or vermicelli rice.

WILD RICE-APPLE PILAF

¼ c. uncooked wild rice

1 tsp. olive oil

2 Tbsp. chopped onion

2¼ c. fat free, chicken broth

3 c. uncooked long grain brown rice

2 Tbsp. chopped dried apple

½ tsp. salt

1 c. diced golden delicious apples

Wash wild rice in 3 changes of hot water, drain and set aside. Heat oil in a saucepan over medium heat. Add onion and saute for 3 minutes. Add wild rice, chicken broth, apple, brown rice, dried apple and salt, stir well.

Bring to a boil, then cover, reduce heat and simmer for 1 hour and 10 minutes or until liquid is absorbed.

BURGHOL WA BANADOORA (LENTEN ENTREE)

by +BB

3 Tbsp. of canola oil

2 c. of hot water

1 large onion sliced very thin

1 large or 2 small diced tomatoes (with the juice)

2 c. extra coarse burghol

salt, pepper to taste

Saute' onion in the oil until it is wilted (but not browned). Add burghol and saute' until it is lightly toasted. Add hot water, tomato (with the juice) and spices, and cook over medium heat until the burghol is done (you may need to add a little hot water during the cooking process).

KAFTA (LENTEN ENTREE)

by +BB

1 c. of saltine crackers crumbs

1 c. of shredded rice or soy cheese

¾ c. of finely ground pecans

½ c. of finely chopped onion equivalent of 3 eggs using an egg substitute

2 cloves of minced garlic (or 1 teaspoon of dry)

1 tsp. of sage

1 jar (or more if you wish) of tomato sauce spiced as you like

1 Tbsp. of wheat germ

In a large bowl, mix well all ingredients EXCEPT the tomato sauce. Shape into patties or fingers. In a large skillet or wok, heat 2 tablespoons of oil and cook the kafta in the hot oil for 5 minutes or until browned. Place in a single layer in a baking dish and top with the tomato sauce. Cover with foil and bake at 350 degrees for 1 hour or until sauce is bubbly.

STEAMED SPINACH WITH ONION

by Laila Ferris

4 bunches fresh spinach

2 Tbsp. olive or vegetable

1 large onion, sliced

oil

2 Tbsp. pine nuts or slivered

salt and pepper to taste

almonds

lemon wedges

Stem and wash spinach leaves well. Drain off excess water. Cut leaves in halves or more (depending on size). Put in large pot (no water other than what remains on leaves). Cover and cook on medium heat until wilted to half (5 to 10 minutes). Remove spinach; spill off liquid. Dry pan with paper towel. Add oil, saute' pine nuts or almonds until golden; remove and set aside. Saute' onion until brown. Remove; set aside. Quickly toss spinach in hot oil. Season with salt, pepper. Remove to flat dish. Garnish with onion, nuts or, serve with wedges of lemon.

ASPARAGUS WITH GARBANZO BEANS (LENTEN DISH)

by Kh. Mageda Al-Dehneh

2lb. fresh asparagus washed & cut bite size

1 Ib. garbanzo beans pre-soaked & peeled

¼ c. oil

salt & pepper to taste

1c. water

1 lemon

1 large onion, slivered

Saute' onions until translucent, add garbanzo beans, salt & pepper, stir for few minutes then add water, cover and cook till beans are cooked. Add asparagus and cook till tender. Serve hot or cold, squeeze lemon on top for taste.

15 oz. cans of chickpeas, drained and rinsed

1/2 ripe avocado, pitted and mashed

FALAFEL (FAVA BEAN PATTIES)

Soak fava beans and garbanzo beans in cold water for 3-4 days changing water every day. Grind with onion in meat grinder. Add all ingredients and mix well. Grind mixture a second time. Form into patties and fry in hot oil.

Falafel patties are delightful as sandwiches in arabic bread, or as hors d'oeuvres.

MJADRA (BURGUL WITH LENTILS)

1 c. uncooked lentils

5 c. water

1 large onion chopped

⅛ tsp. pepper

3 tsp. salt

⅓ c. burgul #3

½ c. olive or vegetable oil

Rinse lentils and place in a pan with water. Cover and bring to a boil; continue boiling for 15 minutes on medium heat. Saute chopped onions in oil. Add onions and residue, seasonings and burgul to the lentils. Cover and cook for additional 25 minutes, stirring occasionally. This thickens as it cools. Could be served hot or cold.

LENTEN STUFFED GRAPE LEAVES

40-50 grape leaves

1½ c. parsley, finely chopped

1 c. uncooked rice

2 large tomatoes, peeled

1 small white onion

½ c. lemon juice

½ c. olive oil salt and pepper to taste

½ bunch green onions

Finely chop all vegetables except grape leaves and mix well. Stuff, roll, and arrange incompact rows in a pan for cooking. Ends of grape leaves are always folded in to secure filling. Cover rolls with water. Place a pottery plate over rolls so that they will remain firm and intact. Cover pan and cook on medium heat until done. Add an additional 2-3 Tbsp. of lemon juice and cook for 10 minutes. Drain excess liquid.

LENTEN WHITE CAKE

by Jamie Isaac

3 c. flour

2 tsp. salt

2 tsp. vanilla extract

3 c. oil

1 c. cold water

3 Tbsp. crushed pineapple (from a 20 oz. can, drain; reserve juice)

L C. sugar

2 tsp. baking soda

2 tsp. white vinegar

1 can pineapple juice (from the 20 oz. can of crushed pineapple)

Mix all of above together and bake in a greased 9x13" pan at 350 degrees until done - 35 to 45 minutes. FROSTING: Large tub of non-dairy whipped topping, ½ cup chopped nuts the remainder of 20 oz. can of crushed pineapple. Spread on cooled cake.

EGGLESS MILKLESS FRUIT CAKE

by Suha Esper

Cake:

1 c. water or beer

2 c. raisins

1 c. packed brown sugar

⅓ c. butter or shortening oil

½ tsp. cinnamon

½ tsp. allspice

½ tsp. salt

2 c. cake flour

1 tsp. double-acting baking powder

1 tsp. baking soda

1 c. chopped nuts

1c. chopped dried fruits or apples

⅛ tsp. nutmeg

Heat oven to 325. Boil first 8 ingredients together for 3 minutes. Allow to cool. Sift cake flour before measuring; resift with baking powder and soda.

Stir flour mixture gradually into other mixture. Add chopped nuts and fruit.

Bake in greased tube pan for 1 hour. When cool, sprinkle with powdered sugar or icing with citrus glaze.

Citrus Glaze:

1¼ powdered sugar

1 tsp. vanilla extract

¼ c. lemon, orange or lime juice

Mix above ingredients until smooth. Drizzle over cake.

LENTEN APPLE ROLL

by Gloria F. Armistead

Put tahini in a bowl, stir until smooth. Add water, one tablespoon at a time, beating after each addition. Add sifted flour, baking powder and salt, knead until smooth and firm. Add few more drops of water if dough is too dry.

Cover, let stand for 30 minutes. With as little handling as possible, divide the dough in half. Roll out two thin sheets and cover each with sliced apples, raisins, nuts, orange rind, cinnamon, bread crumbs and sugar. Pour honey over fruit. Roll as in making a jelly roll. Dampen edges to seal.

Carefully place the rolls on a well oiled baking pan and with a sharp knife, make gashes across top and 1 and ½ inches apart. Bake in hot oven at 400 for ten minutes, then lower heat to 350 and bake 20 to 25 minutes.

Remove from pans while still warm and sprinkle with rose water and powdered sugar.

LENTEN HONEY CAKE

by Annette Haddad

(Strict Fast)

2 c. flour

4 tsp. baking powder

½ tsp. salt

/2 c. sugar

1 tsp. cinnamon

1 tsp. vanilla

1 c. fruit juice or water

1 c. chopped nuts

10 oz. chopped dates

1 c. raisins

½ c. honey

Mix all dry ingredients in mixing bowl in order given. Add remaining ingredi-ents. Blend thoroughly. Pour into prepared 10 inches pan, floured and greased. Bake at 350 for 45 minutes.

VEGETABLE COUSCOUS

by Sylvana Aldouri

Saute onions in olive oil then put all ingredients but couscous for few minutes. Remove the pot from stove then add the couscous and cover it for few minutes.

VEGETARIAN CHILI

by Jamie Isaac

1 Tbsp. olive oil

2 pkg. (12 oz) vegetarian burger crumbles

½ medium onion, chopped

2 bay leaves

3 cans (28 oz) whole peeled tomatoes crushed

1 tsp. ground cumin

2 Tbsp. dried oregano

¼ c. chili powder

1 Tbsp. salt

1 Tbsp. ground black pepper

2 stalks celery, chopped

1 can (15 oz) kidney drained

2 green bell peppers chopped

1 can (15 oz) garbanzo beans drained

2 jalapeno peppers chopped

3 cloves garlic chopped

1 can (15 oz) black beans

2 (4 oz) cans chopped green chili pepper drained

1 can (15 oz) whole kernel corn

Heat the olive oil in a large pot over medium heat. Stir in the onion, and season with bay leaves, cumin, oregano, and salt. Cook and stir until onion is tender, then mix in the celery, green bell peppers, jalapeno peppers, garlic, and green chili peppers. When vegetables are heated through, mix in the vegetarian burger crumbles. Reduce heat to low, cover pot, and simmer 5 minutes. Mix the tomatoes into the pot. Season chili with chili powder and pepper. Stir in the kidney beans, garbanzo beans, and black beans. Bring to a boil, reduce heat to low, and simmer 45 minutes. Stir in the corn, and continue cooking 5 minutes before serving.

LENTIL SOUP

by Susana Payides

6 c. water

2 c. lentils

2 garlic cloves, crushed

¼ c. wine vinegar

⅓ c. olive oil

salt and pepper to taste

2 bay leaves

1 large onion, chopped

Wash lentils well; place in a large pan and add onion, garlic, olive oil, bay leaves and water. Cover pan and bring to boil; reduce heat, simmer until lentils are soft; stir in vinegar, salt and pepper to taste. Serve in deep plates; accompany with toasted bread.