Ukrainian Lokshyna And Spinach Casserole Egg Noodle Recipes

UKRAINIAN NOODLE AND SPINACH CASSEROLE

Steps:

• Preheat the oven to 350 degrees.
• Lightly butter the bottom and sides of a 9 X 3 inch round baking casserole with 1 tablespoon of butter.
• Bring a large pot of "abundantly" salted water to a vigorous boil.
• Add the noodles and cook until al dente.
• Remove the noodles by pulling them out of the water with tongs or a pasta fork and transfer them to a colander; allow the water to continue boiling.
• Transfer noodles to a large bowl and toss with 2 tablespoons of melted butter; half of the cheese, and 1/2 teaspoon salt.
• Add the spinach to the boiling pasta water, and cook until the spinach wilts, about 1 minute, then drain the spinach in the colander, squeezing out the excess water with the back of a wooden spoon.
• Finely chop the spinach and set aside.
• In a large skillet, melt the 3 tablespoons of butter over high heat, then add the onion.
• Reduce the heat to medium and cook, stirring, until softened, about 4 minutes.
• Stir in the chopped spinach, increase the heat to high, and cook uncovered, stirring almost constantly, until the moisture in the pan has completely evaporated and the spinach as begun to stick slightly to the pan, about 4 minutes.
• Stir in the remaining 1/2 teaspoon of salt and some black pepper.
• Arrange one-third of the noodle mixture in a layer on the bottom of the casserole.
• Place half of the spinach on top.
• Cover the spinach with the next third of the noodle mixture, then cover with the remaining spinach.
• Add the remaining noodle mixture as the top layer.
• In a medium-size skillet, melt the remaining 2 tablespoons of butter over high heat, then remove from the burner and stir in the bread crumbs and remaining cup of cheese.
• Quickly sprinkle the bread crumb mixture on top of the noodles.
• Bake until golden brown, about 30 minutes.
• Garnish with the hard-boiled eggs.

UKRAINIAN LOKSHYNA (EGG NOODLES)

Steps:

• Beat the egg slightly and combine with the remaining ingredients to make a stiff dough.
• Knead on a lightly floured board until the dough is smooth.
• Cover and let it stand for 30 minutes.
• Roll to almost paper-thinness and allow it to dry partially.
• Turn the dough over in order to dry the other side slightly.
• It must neither be sticky nor dry and brittle.
• Fold into a roll or cut into 3 inch strips.
• Stack the strips on top of each other.
• Cut the roll or the strips crosswise into fine shreds.
• Separate the shreds by tossing them lightly with the fingers.
• Spread them out to dry.
• The noodles may be used at once or dried thoroughly, and then stored in a covered container for future use.
• When ready to use, drop the noodles into a large quantity of boiling salted water, stir, and cook for about 8 minutes.
• The cooking period will depend on the size of the noodles.
• Strain over a colander or sieve, and then rinse with cold water to prevent sticking.
• Use as desired.
• BROAD OR SQUARE LOKSHNA: Follow the preceding recipe for Lokshyna.
• Cut the dough into broad shreds or tiny squares.
• These may be used in various lokshyna dishes.
• LOKSHYNA WITH COTTAGE CHEESE: Here is a nutritious dish which is very simple to make.
• Prepare a desired amount of lokshyna.
• Cook as directed.
• Drain, but do not rinse the lokshyna with cold water.
• Add some melted butter or bacon fat and mix lightly.
• Mix in some fresh cottage cheese and season to taste with salt.
• Top with chopped crisp bacon or salt pork.
• Keep it hot until ready to serve.
• LOKSHYNA WITH EGGS: Follow the preceding recipe, but instead of the cheese use lightly beaten eggs.
• To 1 cup of cooked lokshyna allow about 1 tablespoon of butter and 1 egg.
• Melt the butter in a frying pan and add the cooked lokshyna mixed with the eggs and seasoned with salt.
• Cook and stir as for scrambled eggs.
• Serve immediately.

UKRAINIAN LOKSHYNA AND HAM (NOODLE AND HAM CASSEROLE)

Steps:

• Cook the noodles as directed in the recipe for Ukrainian LOKSHYNA (egg noodles).
• Mix the drained noodles with the melted butter.
• Mix in the ham and cheese.
• Combine the egg, cream, and salt, and add to the mixture.
• If the ham is very salty, reduce the salt or omit it.
• Spoon into a buttered baking dish and top with the buttered bread crumbs.
• Bake in a moderate oven (350 degrees F) for about 45 minutes, or until done.

EGG NOODLES WITH SPINACH

Steps:

• Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return noodles to pot.
• While the noodles boil, melt butter in a skillet over medium-high heat. Saute onion and garlic in melted butter until lightly browned and soft, about 8 minutes. Stir baby spinach into the onion mixture; saute until the spinach is just barely wilted, about 2 minutes.
• Stir spinach mixture into the noodles; season with salt and pepper.

UKRAINIAN LOKSHYNA W COTTAGE CHEESE (NOODLE AND CHEESE CASSEROLE

Steps:

• Cook the noodles as directed in the recipe for Lokshyna.
• Fry the chopped bacon until crisp, and add it along with the bacon fat to the noodles.
• Sprinkle lightly with salt and mix well.
• Combine the egg with the cream and cottage cheese.
• Season to taste with salt.
• Arrange alternate layers of the noodles and cheese mixture in a buttered baking dish.
• Top with the buttered bread crumbs.
• Bake in a moderate oven (350°F) for about 40 minutes.
• Serve as a main dish with a vegetable salad.

UKRAINIAN LOKSHYNA AND SPINACH CASSEROLE (EGG NOODLE)

Steps:

• Combine the cooked noodles with the butter, cheese, and salt.
• Squeeze the spinach dry and then chop it.
• Cook the onion in the butter until tender.
• Add the spinach.
• Season to taste with salt and pepper.
• Arrange the noodles and spinach in alternate layers in a buttered baking dish.
• Top with the buttered bread crumbs.
• Bake in a moderate oven (350 degrees F.) for about 35 minutes.
• Serve this dish garnished with hard cooked eggs.
• FRIED COOKED LOKSHYNA: Cook the egg noodles, drain, rinse with cold water, and drain again.
• Spread them in a thin layer on a platter and chill thoroughly in the refrigerator.
• Separate the strands.
• Fry a small quantity at a time in deep fat (380 to 390 degrees F.) until the noodles are a delicate brown color.
• Remove and drain on absorbent paper.
• Sprinkle the noodles with salt and keep them warm.
• Serve as an accompaniment to meat, or use as a topping for creamed dishes.
• FRIED LOKSHYNA: Noodles prepared by the following method will be regarded as a rare treat by the family and guests.
• They are good as an accompaniment to meat, as a topping for various dishes, and as a cocktail snack.
• Prepare the homemade noodle dough, find the recipe for Ukrainian LOKSHYNA (egg noodles) but do not dry it.
• Cut the rolled dough into 3 inch strips.
• Shred each strip individually and toss the shreds lightly to separate the strands.
• Fry a small quantity at a time in deep fat (380 to 390 degrees F.) until the noodles are a delicate brown color.
• Drain on absorbent paper.
• Serve as desired.