In preparing the Prosphora, one first begins with prayer:

O Lord Jesus Christ, only-begotten Son of the Eternal Father, who has said: Without me you can do nothing! O Lord, My God, with faith I accept your words. Help me, a sinner, to prepare the bread of offering, that the works of my hands may be acceptable at the Holy Table and may become through the works of Thy Holy Spirit, the communion of ’`Thy Most Pure Body for me and all Thy people.” In the Name of the Father, and of the Son, and of the Holy Spirit. Amen.

This is the largest batch my Kitchen Aid mixer will handle. If you’re kneading by hand, just keep the 1:1:1 ratio.

3 c warm water
3 TB yeast
3 tsp salt
flour (the amount used will change each time–have at least 7 cups on hand)

Put 3 cups of warm water in the bowl you will be using. Add the yeast, stir and let sit for a couple of minutes.

Start adding flour 1 cup at a time. Mix. Add 3 tsp salt. Add more flour until the mixer begins to have trouble — should be like very sticky cookie dough at this point. Remove mixer paddle (switch to dough hook if available) and add in flour ½ cup at a time. Keep mixing until the ball feels like a baby bum.

Let sit for 5 minutes.

Knead with the dough hook or by hand for 5 minutes.

Split into 3 or 4 loaves (depending on how much flour was added)

Knead each loaf until smooth. Flatten into a 6-inch diameter disc and place in well floured pie pan. Have someone strong press down the seal.

When pressing down the seal, say the “Our Father” to hold it for the optimal amount of time.

Cover and let rise for 1 hour.

Preheat the oven to 325 degrees Fahrenheit.

Using a toothpick, poke holes around the lamb and on the sides.

Place in oven and bake for 30 minutes.

Place the first five ingredients in a large stockpot.  Add the stock and season with salt and pepper.  Bring to a boil.  Cover and simmer for 20 minutes.  Add the green beans, peas, and pasta.  Cook for 10 minutes longer, until the pasta is tender.  Taste the soup and adjust seasoning if necessary.  Mix together sundried tomato paste and pesto.  Stir into each serving.

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Blend all ingredients in blender, adding just enough water to make a puree.

Filling: Any combination of the following vegetables: 1 can tomato paste ( can add 1 chopped onion 1/3 cup of water) 2 tbsp. water (or oil) for steaming ½ tsp basil 1 cup broccoli 1 tsp salt 1 bunch of spinach ( I use frozen spinach) 4 chopped carrots

Cook potatoes & mash. Saute onions in water. Add all the veggies and stir fry until cooked. Add tomato paste-water and season to taste. Place in 9×13 pan and cover with mashed sweet potatoes. Sprinkle with paprika. Bake at 350 degrees for 30 minutes.

Thoroughly wash spinach, drain, and set aside.  In a large pot, heat water and sauté onions in water.  Add spinach and simmer for 5 minutes with a spoon until the spinach is wilted.  Add dill, parsley, tomatoes, salt, and pepper and bring to a boil.  Add rice… cover and reduce heat.  Cook for 20 minutes or until rice is done.

In a heavy saucepan, over a low flame, saute onions and garlic in ghee or oil until soft and translucent. Sprinkle in flour and stir frequently for 5 minutes. Slowly add Rice Dream, water/stock and seasonings. Whisk until well blended. Increase heat and allow the mixture to come briefly to a boil. Reduce heat to low and simmer for 5 minutes, stirring often. Taste, adjust seasonings and/or sauce thickness by adding more water or flour in small increments.
5. Serve immediately or allow to cool and refrigerate for later use. Yield: 2 cups.

Variations: For a different texture, add a small amount of chopped chives, scallions, roasted peppers, 1 Tbsp. of capers or a touch of toasted sesame oil.

In a medium pan, saute broccoli and garlic in oil for 5 minutes. Add red peppers and mushrooms. Saute over medium heat for 5-10 minutes more, depending upon how well cooked you prefer your vegetables. Stir in peas; cook a few more minutes until mixture is hot. Add olives and basil; cover and set aside. Cook pasta according to package directions. Serve immediately topped with sauteed vegetables and a portion of Bechamel sauce. Garnish with basil flowers. Yield: 4-6 servings.