After the Divine Liturgy on Sunday, August 21, we will celebrate St. Elias’ Feast Day at our church! Spit-roasted whole pig and other delicious food will be served. There will be Greek music and dancing. Cost will be $20 per person. Please come! We need volunteers to bring Coleslaw, Baked Beans, or Orzo Salad. A sign-up sheet is in the coffee room or sign up with April Dellas (email@example.com). Orthros will begin at 9:30 a.m. that Sunday, and the Divine Liturgy will begin at 10:30 a.m. A recipe for a 25-serving batch of Coleslaw is given below.
(Yield: about 25 servings as side dish)
|Greek yogurt (or sour cream)||1 ⅞ cups|
|mayonnaise||1 ⅞ cups|
|cider vinegar||⅔ cup|
|mustard seed||2 tbsp|
|celery seed||1 tbsp|
|Siracha sauce (or red Tabasco sauce)||1 tbsp (to taste)|
|salt (depends on how coarse the salt is)||2–4 tsp (to taste)|
|ground black pepper||1 ½ tsp|
|shredded green cabbage||2 lb|
|shredded red cabbage||2 lb|
|shredded carrots||1 lb|
|[OR use 5 lb of bagged coleslaw mix]|
|julienned ancho (passilla) chile||1 ea|
|julienned red or yellow bell pepper||1 ea|
- Combine all of the sauce ingredients in a large bowl. Mix until smooth. Season to taste with salt and pepper.
- Fold in the vegetables until they are well coated with sauce. Adjust salt and pepper, as needed.
- Cover and refrigerate till ready to serve.