The Parish is always offering online frozen food sales.
Payment by e-transfer or cheque.
Pick up at your convenience.
Potato/Cheddar $9 per dozen
Potato/Onion $9 per dozen
Sauerkraut $10 per dozen
Cottage Cheese $10 per dozen
Holubtsi Cabbage Rolls - Rice & Onion
meatless $9 per dozen
with BACON $12 per dozen
with ground PORK & BEEF $12 per dozen
Cooked (in sauce)
meatless $7 per 6 pack
meat with ground pork and beef $7 per 6 pack **SOLD OUT more soonish**
Add-on Sauce $3 per 250 ml
Borsch - Soup
Vegetarian $12 per litre **SOLD OUT more soonish**
Meat with Chicken & Beef $12 per litre while quantities last
Mundare (Not GF) $13 per 1 lb ring
Davis GF Garlic Ring $11 per 3/4 lb ring
Kolach $10 per loaf
хрін Beet Relish
$4 per 250 ml or **SOLD OUT more soonish**
$8 per 500 ml
Savory - Farm Cottage Cheese filling $10 per 6 pack
We are not accepting cash at this time.
Payable to: Sts Peter and Paul UOC.
security answer = church
Please send e-Transfer in advance, so that we may process and reduce pickup wait times.
Keep frozen until ready to cook.
Place approximately 6-10 at time in boiling water.
Cook for 1 minute after they float.
Adding butter or margarine when out of water prevents sticking.
Serve with butter or onions or bacon or all three.
Cabbage Rolls - Uncooked
Bake in the oven at 350F from a thawed state.
Cover with foil to keep moist.
Approximate cooking time is 2 hours.
Cabbage Rolls are done when a fork cuts easily through. During baking, pull from oven and shake gently to separate.
Recommended options for baking are to add some butter to top and a can of tomato soup, or even try bacon for additional flavor.
Cabbage Rolls - Cooked
Place frozen vacuum bag in a pot of water.
Bring to a boil.
Remove, cut bag open and serve.
We find with the cryovac packaging you may wish to rinse the kolbasa ring first before slicing or eating.
Heat in the oven or serve cool from the fridge.
Best storage method - once out of original packaging wrap in a paper towel in a ziplock bag in the fridge.
Thaw and reheat.
Lay out on a parchment lined casserole dish in single row.
Pour over a thick cream of choice (at least 18%) and cover with foil. Don't soak entirely.
Bake at 325 F for approximately 20 minutes or until heated through.
Avoid high heat or drying out.
Keep leftovers in fridge.