In 2011, St. Elia, named in honor of Prophet Elijah, celebrated 100 years of Orthodoxy in the Jamestown area. Liturgies are conducted in English on the second and fourth Saturdays of every month at 11 a.m. by Father John P. Hutnyan of Cheektowaga. Theophany Liturgy will be observed on Saturday, Jan. 11, 2014, at 11 a.m. Everyone is always welcome to attend.
The observance of Theophany is celebrated in January each year in all Eastern Orthodox Churches. This feast commemorates the Baptism of Jesus Christ, at age 30, in the River Jordan by John the Forerunner. Theophany is one of the major feasts celebrated in Eastern Orthodox Churches, and is considered to be even more significant than Christmas. Water is one of the most important aspects of the Feast of Theophany. The Orthodox believe that when this event occurred, the waters of the Jordan River were blessed and made holy by the God Incarnate, marking the beginning of his ministry on earth. On this venerable day the sacred mystery of Christian Baptism was inaugurated.
During the Divine Liturgy of Theophany, the priest blesses the water to be used throughout the year. According to Orthodox doctrine, Holy Water has the power to sanctify and heal. The Blessed Holy Water is taken home and put in a special place for future use. It may be consumed in times of adversity, when someone is ill, before starting a new venture or trip, or to give thanks.
Icon of the Baptism of Christ;17th Century Reproduction
Favorite recipes submitted by the parishioners of St. Elia, some of whom are pictured here. From left: Louise Denka, Dolores Parsons, Teresa Duro and Virginia Semo. Clockwise — beginning with the Jello — Raspberry Jello, Mousse au Chocolat, Crock Pot Beef, Barley and Vegetable Soup, Nikki’s Potatoes, and Bowling Alley Salad Dressing.
Please contact any of the persons listed below, if you have questions about St. Elia. We invite you to attend our church Liturgies and look forward to meeting you.
St. Elia Eastern Orthodox Church, 103 Palmer St., PO Box 1274, Jamestown, New York 14702-1274;
Priest and Lay contacts - call for Liturgical schedule; Served by: Father John P. Hutnyan, 16 Deer Trail, Cheektowaga, NY 14227, call 681-0302; Nicholas Manno, 100 Pleasant View Drive, Jamestown, NY 14701, call 483-5836, email email@example.com; Tom Getska, 173 Hallock St., Jamestown, NY 14701, call 483-6865.
Straight From The Kitchen
Peel and slice 4-5 potatoes
Mix: 1/2 cup olive oil
Salt and pepper to taste
Juice of one lemon
1 Tablespoon oregano
Place potatoes in marinade several hours or overnight. Drain
In a large frying pan, melt 1/2 stick of butter with 1 beef bouillon cube and saute potatoes very lightly.
Place in a covered pan and bake in a 400-degree oven for 20 minutes. Uncover and continue baking (for browning) 20-25 minutes. Test for doneness.
1 cup mayonnaise
1 cup grated parmesan cheese
1 small jar of artichoke hearts
Cut hearts and mix. Bake at 350 degrees for 30 minutes.
Serve on favorite crackers.
Dissolve: 2 small boxes of raspberry Jello
1 cup boiling water
Mix in: 1 cup cold water
2 cups unsweetened applesauce
2 cups red raspberries - frozen or fresh
Pour in a Jello mold or large bowl and refrigerate overnight.
Peanut Butter Candy
2 cups confectioners sugar
1/2 cup milk
3 heaping Tablespoons of peanut butter - smooth or crunchy
Mix powdered sugar and milk. Place in a pan and bring to a rolling boil - stirring frequently. Boil for 4 minutes - stir continuously. Remove from heat. Stir in peanut butter and beat until creamy. Pour in buttered pan or dish. Cool.
6 boneless, skinless chicken breasts
6 slices of swiss cheese
1 can cream of chicken soup
1/4 cup cooking sherry
2/3 of a stick of melted butter
2 cups of herb seasoned bread crumbs
Place chicken in a baking pan. Put a slice of swiss cheese over each breast. Mix sherry and cream of chicken soup and pour over cheese. Place bread crumbs over all. Drizzle butter over bread crumbs.
Bake uncovered at 350 degrees for 1 1/2 hours.
Chicken and Rice
1 chicken, quartered
1 small onion, quartered
1 rib celery with leaves, cut into large pieces
1 cup of uncooked rice
3 cups reserved chicken stock
1 teaspoon salt
Pepper to taste, add other seasonings as desired
3 Tablespoons of butter
Boil chicken, onion and celery in a pan until chicken is almost done. Remove chicken, strain and reserve stock. Remove skin and debone chicken and cut into large pieces. Add rice salt, pepper, seasonings, butter and place in a large casserole. Add 3 cups of reserved stock and chicken. Stir ingredients. Cover and bake at 350 degrees for 45-60 minutes, until rice is done. Check after 30 minutes - add more stock, if needed. Serves 4.
2 lbs. lean ground beef
1lb. ground pork sausage
18 saltine crackers crushed
1/2 of a sweet green pepper, diced
1/2 of an onion, finely chopped
2 large eggs, lightly beaten
1 Tablespoon Worcestershire Sauce
1 teaspoon yellow mustard
1/2 cup packed brown sugar, divided
1/2 cup ketchup
Preheat oven to 350 degrees. Combine first 8 ingredients and 1/4 cup brown sugar in a medium bowl just until blended. Shape mixture into a 10" x 5" loaf and place it in a lightly greased 11" x 7" baking dish.
Bake at 350 degrees for one hour. Remove from oven and drain. Stir together ketchup and remaining brown sugar. Pour over meatloaf. Bake 15 minutes longer or until meat thermometer registers 160 degrees. Remove from oven; let stand 20 minutes. Slice and serve.
Irish Sweet Bread
3 cups sifted flour 1/4 cup molasses
1 1/2 teaspoons salt 1 egg
3/4 teaspoon baking soda 1/2 cup buttermilk
1/2 cup shortening 1 1/2 cups raisins, chopped
1/4 cup sugar 1 1/2 cup currants
1/4 cup chopped, candied lemon rind
Preheat oven to 325 degrees. Sift flour, salt and soda. Set aside. In a large bowl, cream shortening, sugar and molasses. Beat in egg. Alternately add dry ingredients and buttermilk. Stir in fruit. pour into 2 greased loaf pans. Bake 1 1/4 hours. Test for doneness with a toothpick. Cool, slice and serve.
Mousse Au Chocolat
4 squares (8 ounces) unsweetened chocolate
1 cup sugar
1/4 cup water
6 eggs, separated
1 teaspoon vanilla extract or 1 tablespoon of cognac or 2 tablespoons of sherry
or 3 tablespoons of rum
Combine the chocolate sugar and water in the top of a double boiler pan. Heat until the chocolate has melted, stirring occasionally. Add the egg yolks one at a time while the double boiler is still over the heat, beating hard after each addition. Remove the mixture from the water and let cool, while beating the egg whites stiff. Fold the whites in gently, but thoroughly and flavor with vanilla, or cognac, or sherry or rum. Turn the mixture into a 2 quart dessert bowl or individual sherbet glasses and let stand in the refrigerator at least 12 hours. Makes 8 servings.
Crock-Pot Beef, Barley And Vegetable Soup
3 lb. stew meat trimmed and cut into 1/2 inch pc.
salt and fresh ground pepper to taste
1 Tablespoon olive oil
1 cup each of chopped onions, celery and carrots
1-2 cloves of garlic, minced
1/2 cup dry red wine
1 (28 oz.) can of diced tomatoes, with juice
8 cups of low salt beef stock or beef broth
2 bay leaves
1/2 tsp. each of rosemary, thyme,marjoram and celery seed
1 Tablespoon of worcestershire sauce
2/3 cup of pearl barley
Heat the oil in a large skillet over medium heat. Season the meat with salt and pepper. Brown the beef, and add it to the slow cooker. In the same pan, add a touch more oil and saute the vegetables until they are softened, about 5 minutes.
Stir in the wine , scraping up the brown bits left in the pan. Simmer the wine until reduced to about 1/2. Pour all into the slow cooker. Add the rest of the ingredients, stir and cover. Leave to cook until beef is tender, about 6-7 hours on low, or 4-5 hours on high. Remove bay leaves before serving.
This is a very hearty and filling soup. Freezes well in sealed containers.
Bowling Alley Salad Dressing
2 cans tomato soup
3 cups oil
1 1/2 cups sugar
1 Tbsp. pepper
2 Tbsp. each of the following:
1 1/2 cups vinegar (I mixed red wine and cider vinegar)
1 Tbsp. dry dill (or more, to taste)
NOTE: Rinse soup cans with vinegar before adding vinegar to other ingredients.
Use large mixer bowl and whisk attachment.
Beat for 20 minutes.
Yields 3 pints and perhaps 2/3 of a quart.
Pumpkin Pecan Pie Squares
1 cup all-purpose flour
1/2 cup of oats
1/2 cup of packed brown sugar
1/2 cup of butter, softened
3/4 cup of granulated sugar
1 15 oz. can pumpkin
1 can evaporated milk
2 large eggs
2 1/4 tsp. pumpkin pie spice
1/2 cup of chopped pecans
1/4 cup packed brown sugar
Preheat oven to 350 F.
Combine flour, oats, brown sugar and butter in small bowl.
Beat at low speed until crumbly.
Press on bottom 13 x 9 inch baking pan.
Bake 15 minutes.
Combine granulated sugar, pumpkin, milk, eggs and pie spice in large mixing bowl.
Beat at medium speed 1 to 2 minutes.
Pour over crust.
Bake for 20 minutes.
Combine pecans and sugar in small bowl, and sprinkle over filling.
Continue baking for 15 to 25 minutes until knife goes into the center and comes out clean.
Cool completely in pan. Top with whipped cream.
3 medium or 5-6 small zucchini diced into 1-inch cubes
1 large or medium onion, chopped
1 14 oz. can diced tomatoes
1 14 oz. cam tomato sauce
Olive oil to cover the bottom of a 3 quart saucepan or Dutch oven
8 oz. vegetable broth
1 Tbs. dill weed
Salt to taste
Chop onion and place in bottom of sauce pan with olive oil and salt
Saute until onion turns clear
Add the dill weed
Toss in zucchini and salt
After it is coated with onion and dill, add the tomato sauce, diced tomatoes and vegetable broth.
Add lid, but do not cover completely.
Simmer for 1/2 hour.
Taste for doneness and add additional salt, dill or olive oil, as desired
Serve over rice or as a side dish.