Fasting Recipes from Parishioners

Links with asterisks take you to recipes listed on this page. Those without asterisks will take you to another website. And items that are not in blue are ideas without recipes linked to them.

*Artichoke Marinara
*Penne with Artichokes
*Spicy Peanut Noodles
*Gnocci with pasta sauce
*Shrimp Phad Thai
Roasted Red Pepper Penne Nice change from tomato sauce.
Mediterranean Pasta Excellent on a day olive oil is permitted.
Teriyaki Noodles & Shrimp

*Green Beans and Rice
*Indian Red Curry
*Green Thai Curry
Shrimp Red Curry I make this with obvious substitutions
Ruby's Rice and Beans with Corncake
Delicious Pakistani Dhal
General Tao's Tofu I double the tofu and add various veggies.
Sesame Shrimp Stir Fry
Kidney Beans & Canned Tomatoes on rice
Pasta Salad: rotini, artichoke hearts, cherry tomatoes, olives

*Enchilada Casserole
Veggie Pot Pie
No Roll Enchiladas Note to recipe: Sautee veggies and use half the sauce.

Main Dish Vegetables
*Athenian Stuffed Baked Potatoes
Yummy Stuffed Bell Peppers
Garlic Vegetables & JoJo’s, green salad

*Falafel Pita Sandwiches
Pickled Herring
*Veggie and Mushroom Fajitas
Polenta with Mushrooms
Burritos with Spanish Rice
Avocado, Tomato, and Lettuce Sandwiches (w/ margarine or garlic soy mayo)
Lenten Pizza (Boboli crusts w/olives, onions, mushrooms, artichoke hearts and tomatoes)
Papa Murphy’s Pizza (Lenten: Gourmet Veg with tomato sauce, no cheese)
*"Beef" Gravy
*Presanctified Antidoron
*Texas Caviar
*Savory Oatmeal

*Prairie Corn Chowder
Chili With no beef & veg broth
Hungarian Vegetable Soup
Black Bean Tortilla Soup Omit chicken from this recipe.
Hearty Fish Stew Excellent on a Fish, wine and oil day.
*Slow Cooker Sweet Potato Stew
Split Pea Soup, onion bagels, applesauce
*Quinoa, Cabbage & Potato Soup

*Sweet Corn Muffins
*Roasted Potatoes
*Mexican Rice
*Serbian Baked Beans
*Morrocan Carrots
*Lemon Quinoa Winter Salad
Vegan Caesar Salad

*Peanut Butter Bars
*Bread Pudding
*Lenten Zucchini Bread

Artichoke Marinara
From Tina Soubeih

4 quarts water
10 oz angel hair pasta
4 14 oz cans artichoke hearts, drained
Egg substitute equivalent to about 4 eggs
½ cup breadcrumbs
4 teaspoons Italian seasoning
1 teaspoon black pepper
¾ cup flour
Cooking spray
4 cups bottled marinara sauce
½ cup chopped parsley

Preheat oven to 400°. Bring water to a rolling boil. Add pasta: cook 2-3 minutes or until al dente. Drain and keep warm. Place 24 artichokes in a colander, squeezing each one gently to remove juice. Combine egg substitute with the next 3 ingredients. Dredge artichoke in flour and then dip in egg mixture. Coat a large nonstick skillet with cooking spray.  Place over med-hi heat and brown all sides. Place artichokes on a baking sheet. When all artichokes have been browned in skillet, place artichokes in oven for 15 minutes. Serve artichokes and warm marinara sauce over pasta. Sprinkle with parsley. Serves about 8.

Penne with Artichokes
From Debbie McGinnis (based on a recipe from Food for Paradise

¼-½ c. margarine
2 T. flour
garlic powder
garlic salt
¾ c. sliced black olives (or more)
1 can artichoke hearts (drained, reserve liquid)
1 can diced tomatoes (drained, reserve liquid)
12 oz. penne pasta, cooked and drained
¼ c. pine nuts (optional)
Italian bread crumbs or grated soy parmesan cheese

Melt margarine in large pot. Add liquid from artichoke hearts and tomatoes. Heat, then add garlic powder and garlic salt to taste. Add flour and blend in. When sauce thickens, add black olives, artichoke hearts, tomatoes, pasta and pine nuts. Toss gently to coat. Sprinkle with bread crumbs and/or grated soy cheese.

(Quantities are approximate!)

Optional: Add fried veggie brats, cubed.

Spicy Peanut Noodles
From Kh. Heather Sommer submitted by Debbie McGinnis

1/4 c. vegetable oil
3 T. sesame oil
1 tsp. crushed dried red pepper (or less)
3 T. honey
2 T. soy sauce
1 tsp. salt

Heat oil in skillet. Add red pepper. Add other ingredients. Then add:

8 oz. cooked thin spaghetti

Marinate 4 hours or overnight in fridge. Then add:
2 T. chopped cilantro
1/4 c. chopped dry roasted peanuts
green onions, sliced
sesame seeds
canned or frozen corn
chopped cabbage

For a hot dish, here's what I changed~ I don't marinate the
spaghetti overnight. I just put everything in the pot and heat it up. Also, I make a huge batch of this at a time, so I double or quadruple the sauce, while decreasing the red pepper considerably. And I add some or all of the following:

chopped cabbage
baby carrots, thinly sliced
fresh snap peas
2 T. cilantro
1/4 c. chopped dry roasted peanuts
canned whole corn
canned water chestnuts, cut in halves or fourths
canned bamboo shoots

After mixing the ingredients for the sauce, I add the raw vegetables and let them simmer for a bit so that they soften, then I add the canned vegetables, the cilantro, and the peanuts. (It’s good when eaten cold, too.)

Gnocci with Pasta Sauce
From Tina Soubeih
I buy the Trader Joes gnocci follow directions on package. Use favorite pasta sauce, adding sautéed veggies. Serve with steamed vegetables, bread and salad.

From Tina Soubeih
Noodles and sauce can be bought at Asian store very cheaply. I add baby shrimp, carrots, asparagus, bell pepper, mushroom, etc.

Shrimp Phad Thai
From Tina Soubeih
I use the Phad Thai noodles and sauce from Trader Joes. I like to add shrimp, sugar snap peas, carrots, peanuts, red pepper,cilantro, lime juice, and crushed red pepper flakes.

Green beans and Rice
From Tina Soubeih

16 oz of green beans (fresh or frozen)
1 cup chopped onions
2 tablespoons veg oil
1 14 oz can of diced tomatoes
2 tablespoons of tomato paste
1 clove of garlic minced
Ground coriander
Ground allspice
Salt and pepper

Saute onions and garlic in oil until soft. Add green beans and can of diced tomatoes, undrained.  Add spices to taste and simmer until green beans are cooked. Add about 2 tablespoons of tomato paste to thicken the sauce. Serve over cooked rice.

Indian Curry Simmer Sauce
From Tina Soubeih

I use Trader Joes jarred Curry Simmer Sauce. I put sauteed tofu, green beans, garbanzo beans and onions in it and serve over couscous with naan bread and salad.

Green Thai Curry
From Tina Soubeih

I use Trader Joes jarred Green Thai Curry Simmer Sauce. I add shrimp and various veggies served over rice.

Enchilada Casserole
From Debbie McGinnis

20 oz. enchilada sauce (or tomato sauce for less spicy)
10 oz. water
1/2 c. (or more) sliced black olives
1-16 oz. can corn, drained
*1 lb. soy Monterey Jack cheese, shredded or thinly sliced
12 corn tortillas

Mix enchilada sauce, water, black olives and corn in bowl. Spoon some sauce over bottom of 13"x 9" pan to moisten. Place 4 tortillas in pan (will overlay some). Layer w/ 1/3 sauce and 1/3 cheese. Repeat layering 2 times. Bake at 400° for 20-25 minutes.

*I have found a good soy Monterey Jack cheese at Manna Mills.

Athenian Stuffed Baked Potatoes
From Tina Soubeih

2 large baker potatoes
1 6 oz jar marinated artichoke hearts
2 teaspoons olive oil or veg. oil
1 onion diced
1 green pepper diced
1 red pepper diced
1 tomato diced
2 garlic cloves minced
2 tablespoons minced kalamata olives
1 teaspoon oregano

Bake potatoes at 375 for about 45 minutes or until tender. Drain artichokes in a colander over a bowl, reserving 1 tablespoon marinade. Chop artichokes. Heat oil in a large nonstick skillet over med-hi heat. Add onion, peppers, tomato, and garlic; sauté 8 minutes. Add artichokes, reserved marinade, olives and oregano.  Sauté 1 minute or until done. Take potatoes out of oven and cut open, fluff pulp with fork. Spoon vegetable mixture into center of each potato.

Falafel Pita Sandwiches
From Tina Soubeih

A mix can be bought at the store. I get mine from Byblos in Lynnwood, along with pita bread. Follow directions on package. Serve with tahini sauce, lettuce, cucumber, tomatoes, green onions, and lemon juice. Accompanied by roasted potatoes and tabooli salad.

Pickled Herring (38 oz size jar)
From Protodeacon Phillip

A delicious Norwegian style pickled herring recipe that complements the Advent fast of the Orthodox Church.

6 - 7 salt herring fillets (Approximately 1 pound). DO NOT use herring marinated in oil for this recipe. (Marinated herring is known as "soused" or "matjes" herring.)
1 white or yellow medium onion - chopped. Red onion will turn the herring pink.
1.5 cup white vinegar (don't add water. Use it right out of bottle)
5 TBLSP sugar
2 TBLSP peppercorns (black, or any mix of colored peppercorns)
1.5 to 2 TBLSP whole allspice berries
1 TBLSP whole cloves
1 TBLSP whole yellow mustard seed
6-8 bay leaves (whole leaves)
1 TBLSP anise seed
1 TBLSP caraway seed
Optional: 1 TBLSP coriander seed (Not recommended unless you want a strong citrus flavor.)

Cover uncut herring fillets in water, rinse 3 times, cover, and place in refrigerator for 12 hours in COLD water to soak out salt. Change water a few times if you have a chance. Do a final rinse when preparing herring.

Put all spices (except onion) in vinegar and boil, stirring to dissolve sugar. Cool completely by placing kettle in a basin of cold water. Spiced vinegar must NOT be hot when mixing with herring.
Chop onion to your liking. Set aside 1/4 onion to use only if needed to fill jar.
Drain soaked herring and cut into 3/4 to 1 inch cross sections.
Mix herring, onion, and spiced vinegar together in a mixing bowl and stir gently to coat herring mix with spices.
Spoon herring, onions and vinegar mix into jar, insuring an even distribution of spices throughout, and pour remnants of spiced vinegar mix on top.
Top off jar with additional plain vinegar to cover ingredients if needed.
Put sealed jar in refrigerator for 3-4 days, during which you can flip the jar in your hand once in a while to distribute picking spices.

Veggie & mushroom Fajitas
From Tina Soubeih

Marinate bell peppers, onions and mushrooms in oil, lime juice, cayenne pepper and minced garlic for a few hours. I marinate them separately so I can add them to the skillet at different times since they have different cooking times. Add onions to cast iron skillet until almost done, then peppers and mushrooms. Serve with black beans and rice all wrapped in a flour tortilla.

"Beef" Gravy
First make the broth:
Combine and simmer for 5 minutes:

2 T. Lo sodium soy sauce
1 tsp. Kitchen Bouquet (look for this in the baking area of the grocery store)
1 T. Nutritional Yeast (I buy this in bulk from the health food store)
¼ Cup chopped onions
1/8 tsp. Sage, rubbed
1 T. veggie oil
2 Cups Water

To make into gravy:
Add roux made of 2T. oil and ¼ cup flour, slow stir into simmering broth to thicken. Adjust seasonings. I often add some mushrooms too.

Once you buy the Kitchen Bouquet and a cup or two of the yeast, you will have what you need on hand for years worth of Lenten gravy making. Everyone in my family loves this and even meat eaters think its just as good as the “real” stuff.

Presanctified Antidoron
From Anne Beach

4 cups flour
2 tsp. dry yeast
1 tsp. salt
1 1/2 cups hot tap water

Mix dry ingredients together. Add water, mix. Roll out onto floured board, knead. Shape into a round loaf, set on a foil covered cookie sheet. NO OIL. Let rise. Heat oven to 325 degrees. When loaf has doubled in bulk, put in oven. Bake for 30-40minutes.
may add: sugar/honey, spices, fruit, nuts/seeds

One suggestion:
1/2 cup brown sugar
1 tsp. cinnamon
1/2 tsp. cloves
1/4 cup ground flax seed
1/4 cup millet
1/4 cup sesame seeds

Texas Caviar
From Phyllis Copeland

2 cans [15 oz] black beans or black eyed peas [I use one of each] - drained and rinsed
1 can [15 oz] yellow corn, drained
1/2 - 3/4 cup diced celery
1/4 cup each of diced green bell pepper, diced red bell pepper, diced purple onion
1/8 - 1/4 cup chopped cilantro
Chopped pickled jalapeno slices - to suit your taste
Italian dressing - to suit your taste
Salt & pepper to taste

Mix all ingredients & add dressing last. Chill overnight. [not necessary but this allows the flavors to meld together] Serve as a salad or with tortilla chips or pita chips. Also good rolled in a flour tortilla.

Savory Oatmeal
Submitted by Phyllis Copeland from

1 t oil
1 c mushrooms, sliced
1 onion,diced
1 zucchini, sliced

Heat a pan to medium and saute mushrooms in the oil. Once the mushrooms have released their juices and the juices have evaporated add the onions. Allow them to soften before adding the zucchini. Once the zucchini has softened slightly, sprinkle salt over the vegetables, stir and quickly cover the pan with a lid.

2 c rolled oats
1T Italian herb mix
1/2 t garlic powder
1/2 t onion powder
1 1/2 c water
1 avocado, diced

Once the vegetables are very soft, add the oats, pepper, herb mix and seasoning powders. Stir to season everything, then add water to the pan. Add slowly to make sure the oats don't get too mushy. (You may not need to add all the water.) Leave this to soften the oats for just a couple of minutes. Serve topped with fresh avocado and a sprinkle of black pepper.

Prairie Corn Chowder
From Debbie McGinnis

1 med. onion, chopped (1/2 c.)
2 c. cubed potatoes
2 c. boiling water
2 cans (16-oz. each) cream-style corn
1 qt. soymilk
2 tsp. salt
¼ tsp. pepper
¼ tsp. rosemary
3 T. soy bacon bits
*¼ c. shredded soy Cheddar cheese
2 T. minced parsley

Saute onion in margarine until soft, but not browned. Add potatoes and water; simmer about 20 minutes, or until potatoes are cooked. Add corn, soymilk, salt, pepper, rosemary, pimiento, and bacon bits; heat until steaming hot; add cheese and parsley. Makes 4-6 servings.

(I actually have changed this recipe to tailor it to my family’s preferences…I omit the onion and pimiento, and I’ve never bothered to include the soy cheese or the rosemary!)

Slow Cooker Sweet Potato Stew
Submitted By Eric Baldwin

2 t Coconut oil (Can sub veg oil if necessary)
2 onions halved & sliced 1/2 in thick
4 t yellow curry powder
2 t cumin
1 jalapeno, stemmed seeded minced (remove pith to reduce heat)
8 cloves garlic (Not as much as it seems, the flavor mellows over the slow simmering time.)
2 lbs sweet potatoes cubed. (The orange ones.)
1 c water
1 3/4 c vegetable broth
1 28oz can diced tomatoes
(1 4oz can tomato paste, optional)
1 14oz can coconut milk*
8 oz. Frozen spinach
1/4 cup minced fresh cilantro

*Brands vary widely in how watered down coconut milk is. A can should be about 800 kcal. If you have a more watered down brand add more milk and then simmer longer in step 3.

1) Heat oil in a saucepan over medium-high until shimmering. Add the onions, curry, cumin jalapeno and 1/4 tsp salt. Cook until the onion is softened, ~5min. Stir in the garlic and cook for ~15 sec. Stir in sweet potatoes, water, broth and tomatoes.
2) (Slow Cooker)
Dump saucepan contents into slow cooker. Stir in sweet potatoes, broth and tomatoes. cook on low for ~6 hours. Add the water if the soup is too thick or cook longer if the stew is too 'soupy'. The stew is done when the sweet potatoes mash easily when stirred with a spoon.
2) (Stove top)
Remove middle rack of oven and heat to 250F. Pour saucepan contents into oven-safe stock pot or dutch oven. Stir in sweet potatoes, broth and tomatoes. Cover and bring to a boil over medium high heat. Transfer pot to the oven and let simmer until the sweet potatoes mash easily when stirred with a spoon (~2 hrs).
3) To finish simmer the coconut milk over medium-high heat until it has reduced to 1 c. ~10 min. Dump frozen spinach into coconut milk and heat until thawed. Add to stew and stir. Casually mash the stew with the back of a spoon until no large potato chunks remain.
4) Before serving stir in cilantro and season with salt and pepper to taste.

Quinoa, Cabbage & Potato Soup
From Kim Morrison

This recipe makes a lot of soup. It can be halved, but then you’re left with half a head of cabbage. It freezes well and keeps in the refrigerator for close to a week.

2 quarts of vegetable broth
2 quarts of water
4-5 Yukon gold potatoes - diced
1 head of green cabbage – chopped into small pieces (1/2 in by 1 in approx.)
1 -2 TBLS olive oil or canola oil
1 yellow onion – diced
9 cloves of garlic – finely minced or squeezed in a garlic press
2 bay leaves
1 can (28 oz.) whole tomatoes – drained and diced
Note: I place them in a colander and use a pastry blender to chop them up with. You can also use diced or crushed tomatoes, depending on the size of pieces you like.
1 small can (6 oz) tomato paste
1 ¼ cups (1/2 lb) raw quinoa – cooking instruction below
1 cup finely chopped parsley
Salt and pepper to taste
Optional – red pepper flakes – if you like a little spice!

To cook the quinoa:
Most quinoa needs to be rinsed prior to cooking. Place the 1 ¼ cup in a bowl of cold water, swirl around a bit, then rinse/drain. Do this a few times. This removes the bitter residue that is natural to quinoa. I’ve seen some quinoa packages that say it’s prerinsed. I still rinse this type once.

Place rinsed quinoa in a large sauce pan or stock pot with 6 to 8 cups of water. Bring to a boil. As soon as it reaches a rolling boil, lower heat and simmer for about 5-7 minutes. The quinoa should be translucent and slightly crunchy. Drain quinoa but do not rinse. Fluff with a fork as it cools. You can make this ahead of time and refrigerate for several days.

To make the soup:
In a large skillet sauté the onions until just lightly brown. Add in the garlic, stir a bit so the garlic cooks just a little. Turn off. While the onions are cooking you can do the next step. In a large kettle or stock pot, bring the water and vegetable broth to a boil. Add diced potatoes and cook for 5-8 minutes, you want them only partially cooked. Add the cabbage and simmer for 5 minutes. Add in the onions/garlic mixture and bay leaves. Then add the tomatoes and tomato paste. Simmer until potatoes and cabbage are done to your liking. Season to taste with salt and pepper (red pepper flakes for a little for spice). Just before serving stir in the parsley.

Sweet Corn Muffins
From Tina Soubeih

1 1/2 cups Flour 
2/3 cups Sugar 
1 tablespoon Baking Powder
1/2 teaspoon Salt
1 1/4 cups Soymilk
Egg Replacer equivalent to 2 eggs
1/3 cup Vegetable Oil 
3 tablespoons Earth’s Balance, melted
1/2 cup Corn Meal

PREHEAT oven to 350° F. Grease or paper-line 18 to 20 muffin cups.

COMBINE flour, sugar, corn meal, baking powder and salt in medium bowl. Combine soymilk, egg replacer, vegetable oil and Earth’s Balance in small bowl; mix well. Add to flour mixture; stir just until blended. Pour into prepared muffin cups, filling 2/3 full.

BAKE for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes; remove to wire racks to cool slightly. Serve warm. Makes 18 muffins.

Roasted Potatoes
From Tina Soubeih

Dice enough potatoes for your family. Parboil them just till they start to feel soft. Drain and put in baking dish, coat with oil, garlic, salt & pepper. Roast in 425 degree oven, stirring every 10 minutes until brown on outside and soft inside.

Mexican Rice
From Tina Soubeih

1 cup cooked rice
½ can diced tomatoes
¼ cup diced sautéed onions
2 tablespoons diced canned chilies
1 tablespoon tomato paste to coat rice.
cumin to taste

From Tina Soubeih

1 bunch parsley, chopped finely
¼ cup green onions, chopped finely
½ cup cucumber, chopped finely
1 tomato, chopped finely
½ cup #2 wheat soaked in water
lemon juice and oil for dressing

The above measurements are are my estimates. I don’t use a real recipe. This usually makes enough for about 4 servings.

Serbian Baked Beans
By Radoje Spasojevic

10oz dry baby lima beans
3 pounds onions
1 3/4 cups oil
paprika (at least a heaping tablespoon full)
3-4 bay leaves
2-3 little dried hot peppers or 1/2 tsp hot pepper flakes
4 cups water

Parboil the beans (about 45 min) and drain, reserving the water. Slice onions and saute in 1/2 cup oil. Add salt, pepper, paprika, and bay leaves. Oil a casserole and arrange beans and onions in layers, ending with beans. Pour remaining oil and water over beans. Bake at 300 degrees until all the water boils down, beans are done, and only oil remains. Add more water if needed to cook beans. Do not stir.

Morrocan Carrots
By Radoje Spasojevic

3 pounds carrots, peeled
1 cup oil
1/4 cup balsamic vinegar
3/4 cup red wine vinegar
1/4 sweet Hungarian paprika
1/4 ground cumin
1 Tbsp salt
5 large cloves garlic, chopped
1 cup finely minced fresh parsley

Cut carrots on diagonal 1/3" thick. Cook about 10 minutes until tender crisp. Drain, do not rinse. While carrots cook, whisk oil and vinegars in a large bowl. Whisk in paprika, cumin, and salt. Add hot carrots and stir. Add garlic and parsley and cool to room temperature. Can store in fridge several days. Best served at room temp.

Kimberly's Lemon Quinoa Winter Salad
By Phyllis Copeland

1 cup golden quinoa
1 med parsnip, peeled & chopped
2 cups broth or water
1 red pepper, seeded & chopped
Juice & zest from one lemon
¼ cup salted, roasted sunflower seeds
2 large celery stalks, chopped
1 tsp. salt
1 med sweet potato, peeled & cut into ¾” chunks [dark, orange, sweet variety]
½ tsp. freshly ground pepper
1 tsp. cinnamon
2 large carrots peeled & chopped

• Mix quinoa in broth in pot on stove. Heat to boiling. Cover & simmer for 15 minutes. Uncover & let sit until all broth is absorbed. Fluff with fork & let cool.
• Meanwhile put zest & juice of lemon in bowl & add celery.
• Lightly cook sweet potato, carrots & parsnip in water for 3 minutes taking care not to overcook. [Vegetables should be crisp tender.] Take off heat & add red pepper. Plunge into an ice bath if serving as a cold salad then drain & add to celery. [If serving warm, just drain & add to celery.]
• Mix with the vegetables the quinoa, sunflower seed, salt, pepper and cinnamon.

Peanut Butter Bars
From Naomi Knight

1 cup melted margarine
1 cup peanut butter
1 1lb box powdered sugar
1 1/2 cups graham cracker crumbs
12 oz semi-sweet chocolate chips

Blend first four ingredients very well. (I use a KitchenAid) Press into a 9x13" pan. Melt chocolate chips and spread evenly over peanut butter mixture. Refrigerate till cooled and cut into squares.

**Some tips I have learned**
1. Melt chocolate chips with a double boiler. They come out extra smooth.
2. Place graham crackers in a gallon size ziploc bag an crush with a rolling pin.
3. Melt margarine in a 4-cup liquid measuring cup in the microwave. After it is totally melted it will measure one cup. Simply spoon enough peanut butter into the melted margarine until the combo reaches the 2 cup line.

Bread Pudding
From Sheryl Richmond

6 slices stale french bread
4 cups milk, scalded
1 T butter or margarine
1/4 t salt
4 slightly beaten eggs
1 t vanillla

Soak bread in milk for 5 minutes. Add butter, salt and sugar. Pour slowly over eggs. Add vanilla and mix well. Pour into greased baking dish. Bake at 350 degrees in pan of hot water for about 50 minutes or until firm. Makes 8 servings.

Lenten Zucchini Bread
From Phyllis Copeland

6 Tbs water
1 cup oil
2 cups grated zucchini
2 cups sugar
1 Tbs vanilla
3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp nutmeg
1 tsp cinnamon
1/2 cup chopped nuts and/or raisins and/or choc chips

Blend first 5 ingredients - then add dry ingredients & mix well. Stir in nuts, etc & pour into two 9 x 5 loaf pans. Bake at 350 for 1 hour. Cool 10 minutes - then remove from pans.


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