Once again I'm so excited to have a new cookbook. My niece Tarah and her husband, Steve, live in a small Southern Illinois community, where in the center of town is the Russian Orthodox Church. My nephew's family, the Mitroka family, is an integral part of the community and especially the church.

Their church cookbook features hundreds of Russian recipes. Here are few of the recipes -- all by the Mitroka family -- for you to enjoy.

Holupke (cabbage rolls)

For the cabbage rolls:

2 large heads cabbage

1 pound bacon, chopped

1 whole stalk celery, chopped

2 large onions, chopped

3 pounds ground chuck

1 large can tomato sauce

12 eggs

1 pound white rice, soaked in hot water and drained

1 can sauerkraut, rinsed and drained

1 can tomatoes, crushed

Wash and core cabbage. Immerse cabbage heads in boiling water until leaves peel away and are soft. Cook only until pliable. Do not overcook or cabbage leaves will fall apart when trying to roll. Use only the large leaves, gathering enough to roll at least 24 cabbage rolls. Chop the remaining cabbage to use later. After leaves are chosen for rolls, trim the middle stems with a sharp knife to make them pliable to roll. In a large skillet, fry chopped bacon, celery and onion until mushy. In a large mixing bowl, place ground chuck and large can of tomato sauce. Mix in ingredients from skillet. Add eggs and drained rice. Add salt and pepper to taste.

Prepare a large roasting pan by lining it with rinsed and drained sauerkraut and 1 can of crushed tomatoes. Begin rolling cabbage rolls. Place a small amount of meat, a large heaping tablespoon or more, into the "cup" of cabbage leaf. Pull the thickest part of the leaf or the base over the mat and fold over one side of the leaf. Then continue rolling. The remaining side of leaf should be gently pushed into the end of the cabbage roll. If there is too much cabbage, trim off excess. Begin placing the rolls into the pan as you make them, layer them as necessary. After all rolls are prepared, place extra chopped cabbage over the rolls and cut up polish sausage over top, if desired. Pour sauce over top and bake at 350 degrees for 2 hours until meat and rice are fully cooked.

For the sauce:

2 large cans tomato sauce

1/2 cup bacon drippings

1/2 cup sugar

Salt and pepper

In a large saucepan, combine all ingredients. Heat until sugar and bacon drippings are dissolved.

Tomato Gravy

1 stick margarine

1 heaping tablespoon minced garlic

1 tablespoon sugar

1/2 cup flour

Salt and pepper

1 can Milnot milk

3 cups milk or more

1 large can tomatoes

Melt margarine in large deep skillet and add garlic. Simmer and add sugar, salt, pepper and flour. Cook until this mixture is brown, but be careful not to burn. In a blender, puree tomatoes. Add Milnot milk and milk. Pour over flour and garlic mixture. Cook over medium heat. Gravy will begin to thicken. Serve over toast or biscuits.

Russian Sauerkraut Soup

3 pounds chuck roast, cubed into pieces

2 quarts water

Salt and pepper

3 carrots, sliced

3 onions, chopped

2 pounds sauerkraut, drained and rinsed

2 bay leaves

10 peppercorns

3 cloves garlic

1 quart beef bouillon

2 pounds cubed potatoes

Sour cream

Pressure cook chuck roast, water, onion and salt and pepper for two minutes. Allow steam to reduce on its own. Remove lid and skim the top. Add sliced carrots, onions and sauerkraut. Add bay leaves, garlic, peppercorns and bouillon. Add cubed potatoes and pressure cook again for 2 minutes. After 2 minutes reduce steam by hand. Remove lid and allow to simmer for 30 minutes. Serve with sour cream.

Have a wonderful week and until next time, happy cooking.

Susan McClanahan is administrator at the Cape Girardeau Senior Center. Send recipes to her at smcclanahan@semissourian.com or by mail at P.O. Box 699, Cape Girardeau, Mo. 63701.

Recipes published have not been kitchen-tested by Southeast Missourian staff.