Ingredients:                                                           For Decoration:

1 lb wheat berries                                                   White Almonds (yogurt covered)

Water to cover                                                        1/2 lb powdered sugar

1/2 tsp salt

1/2 cup flour – browned in pan

1/2 lb raisings

1/2 tsp cumin

1 Tbsp cinnamon

3/4 cup of sugar

1/2 lb pecan finely chopped

Pomegranate seeds (optional)

Wash wheat with warm water. Put in pot, cover with water. Cook for 1.5 hrs or until soft stirring occasionally. Drain. Spoon on towel, let the water get absorbed.

Flour (1/2-1 cups) stir-fry until golden. Let cool completely. Mix with wheat, raisings, cumin, cinnamon, sugar, pecans, pomegranate seeds. Spread on a tray, or put in a large bowl. Sift powdered sugar over and press firmly. Leave overnight. The morning of memorial – Sift some more powdered sugar on the wheat mixture. Lay the almonds to form a ‘cross’.

Contributed by Olga Anderson

Serves 8 

16 oz pasta

2 Tbsp olive oil 

1 Tbsp red wine vinegar

1/2 cup diced red onion

1 cup chopped roasted red pepper

1/2 cup celery

2 1/2 Tbsp basil pesto 

1 tsp sugar which enhances flavor

Salt and pepper to taste 

Prepare pasta following cooking directions on the pasta package. Drain and run cold water over pasta to cool it down. Place drained pasta in a mixing bowl. Add other ingredients. 

Notes: This pasta salad will taste better the next day after the pasta has taken on the flavors of all the other ingredients.  Before serving, taste and rectify seasoning - add more vinegar and oil if it is too dry, add more pesto and salt and pepper if need be. You can also add more of the other ingredients if you like. 

Contributed by Katherine Vereschagin 

Imjadara (Mujadara) is a popular dish across the Middle East. It is pronounced “m’jadra” and its preparation can vary by region. This recipe was taken in part  from "Our Heritage Cook Book" published in 1981 by the ladies of St. Elias. It was often prepared for Lent by the ladies of the parish, and each lady added special touches to the recipe. 

2 cups of brown lentils (washed) 

2 cups of Ben's rice 

1 Tbsp salt for lentils 

2 tsp salt for rice 

1-2 large white onions (reserve some as a topping for the prepared dish) 

6 Tbsp of olive oil 

8 cups of water  

Cook 2 cups of Lentils with 4 cups of water and 1 Tbsp of salt until tender but not mushy. Cook 2 cups of white rice with 4 cups of water and 2 tsp of salt. Meanwhile finely chop 1-2 onions and saute in olive oil until soft.

Combine the lentils, rice and onion and display on a platter.

Notes:  It is tasty to add extra fried onions to the top of the rice, lentil and onion mixture.  You may substitute the water for vegetable broth.  Delicious with Hummus and Pita bread.  Don't skimp on the onions. 

Contributed by Terri Markos