Here are the Recipes that I have recieved so far. If you have any that you would like included then Mail them to me

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Recipe Title

• Kartoshnik - Cheese & Onions
• German Onion Cake
• Blintsi
• Cinnamon Apple Sauce
• Grandma's Potato Pancakes

Sent in By:-

• William Anatooskin
• William Kaiser
• William Anatooskin
• William Anatooskin
• Matt Snyder

Kartoshnik - Cheese & Onions
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Ingredients

• 3 large potatoes, peeled and cut into quaraters
• 5 large eggs
• 1/4 cup whipping cream
• 3/4 tsp. salt
• 3/4 cup grated Swiss cheese
• 3/4 cup grated sharp cheddar cheese
• 1 medium onion, finely chopped
• 3 tsp. baking powder
• 1/2 cup melted butter or margarine
• 1/2 cup sour cream or yogurt
• 1/2 cup finely chopped green onions

Method

In a medium size cooking pot, add potatoes, cover with water and boil until cooked. When done, drain water and discard. Mash potatoes and set aside. Preheat oven to 450 F. In a separate bowl, beat eggs, add whipping cream, salt and whisk until blended. Add both cheese and onions and stir well to mix. Add baking powder and mix well. Prepare a 9" x 9" square oven proof dish by spraying with a no-stick vegetable spray, or rub inside with butter or margarine. Pour potato mixture into dish and level with a spatula. Bake in preheated 450 F oven for 35 minutes or until top has a nice light brown color. The Kartoshnik will rise during baking but will settle when removed from oven and cooled. Let cool for about 5 minutes before cutting. In a small saucepan, melt 1/2 cup butter. Cut katoshnik into about 3" x 3" square pieces and serve with melted butter, a dollup of sour cream or yogurt and a sprinkling of chopped green onions.

(comments)
When baked, the Kartoshnik looks like a cake but is eaten like a potato. Serve as a potato with your main meal.

Sent in By:- William Anatooskin (Canada)

German Onion Cake
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FILLING

• 2 tbls. butter or olive oil
• 2-1/2 cups thinly sliced onions
• 1/2 tsp. salt
• 1/2 tsp. fresh or dried thyme leaves
• 1/4 tsp. pepper
• 1 egg
• 1/2 cup sour cream or plain yogart
• 2 tsp. poppy seeds
• 1/4 tsp. ground mace or nutmeg

FOR THE SHORTCAKE DOUGH

• 1 cup flour
• 1-1/4 tsp. baking powder
• 1/2 tsp. salt
• 3 tbls. cold butter or shortening
• 6 tbls. milk 1.

1. Heat the butter or oil in a med. skillet. Add the onions and cook over low heat until soft and golden (10-12 minutes).
2. Season with the salt, thyme, and pepper. Remove from heat and let cool.
3. Preheat the oven to 425* F.
4. For the shortcake dough, sift the flour,baking powder,and salt into a bowl. Using a pastry blender, or 2 knifes, cut the butter or shortening into the dry ingredients until the mixture resembles coarse meal.
5. Add the milk and stir in lightly with a wooden spoon to make a dough.
6. Turn the dough onto a floured surface and knead lightly, 1/2 minute.
7. Pat out the dough into a disk, about 8 inches in diameter. Transfer to an 8 inch baking pan,that is at least 2 inches deep. Press the dough into an even layer. Cover with the onions.
8. Beat together the egg, and sour cream or yogurt. Spread evenly over the onions. Sprinkle with the poppy seeds and mace or nutmeg. Bake until the egg topping is puffed and golden, 25-30 minutes.
9. Let cool in pan 10 minutes. Slip a knife between the shortcake and the pan to loosen. Then unmold onto a plate. Cut the shortcake into wedges and serve warm. ENJOY!!!!!!!

Blintsi
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• 3 cups whole milk, homogenized
• 1 1/2 cups all-purpose flour
• 1 tsp. salt
• 3 large eggs
• 2 Tbsp. granulated sugar
• 1/2 tsp. baking soda
• 3 Tbsp. butter, melted
• 3 tsp. baking powder
• 1 Tbsp. vegetable oil, to rub on griddle
• 1/2 cup melted butter, to rub on blintsi

METHOD

1. In a large bowl, add milk. Add half a cup of flour at a time to the milk beat well after each addition.
2. Add salt, then 1 egg at a time and beat well. Add sugar and beat again.
3. Add 3 tablespoons melted butter and beat again.
4. Mix baking soda with about 1 tablespoon of milk, add to batter and beat to mix well. Add baking powder and beat until well mixed.
5. Let batter sit for about 5 minutes before using.
6. Batter consistency should be that of fresh whipping cream.
7. Preheat griddle to 425 F - 450 F.
8. Wipe griddle with vegetable oil before cooking each blintsi.
9. Pour 1/2 cup of batter on griddle and spread over griddle by shaking griddle in a circular motion.
10. Cook until edges start to curl slightly, flip over and cook an additional 20 seconds.
11. Remove blintsi from griddle, fold in half, place on a plate and wipe blintsi generously with melted butter.
12. Although blintsi taste better if served immediately, you can cook them ahead and place in preheated 275 F oven to keep warm.

Various jams or syrups may be used for toppings. If desired, pour whipping cream or spread sour cream over each blintsi along with your choice of jams.

If you prefer, simply sprinkle blintsi with lemon juice and sugar. Refrigerate and unused blintsi. To reheat again, place in a microwave- safe dish and cook on HIGH (full power) for 15 seconds each, or place in an oven-proof dish and warm in oven at 400 F for 5 minutes.

Cinnamon Apple Sauce
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• 1 cup water
• 1/4 cup cinnamon candies
• 8 large apples, peeled, cored and sliced tart apples are preferred
• 1/2 cup water
• 1 cup granulated sugar
• 1/2 cup hot-tamale jelly beans
• 2 Tbsp. lemon juice

Method

1. In a small saucepan, add 1 cup water and cinnamon candies, bring to boil, reduce heat and simmer for about 5 minutes or until candies are dissolved.
2. In a large cooking pot, add apples and dissolved candies along with an extra 1/2 cup water and cook until apples are soft mash apples.
3. Add sugar, hot-tamale jelly beans and lemon juice and continue to cook until tamale beans are mostly dissolved.
4. Some of the jelly beans will not be dissolved and this is okay, they will be light in color. Cool and refrigerate until ready to serve.
5. This apple sauce has a very nice, light touch of cinnamon "spicy" taste. However, if you wish to add more flavor, add additional cinnamon candies. Serve with ice cream, whipping cream or whipped cream or just serve as is.

Grandma's Potato Pancakes
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• 8 peeled potatoes
• 2 eggs
• 2 heaping tablespoons flour
• 1 tablespoon of grated onion
• 1 tablespoon of salt pinch of ground pepper
• batter
• oil
• sour cream

Method

1. Grate about 8 peeled potatoes and transfer to sieve to drip dry.
2. When drippings have settled, pour off clear liquid and add remaining sediment (starch) to grated potatoes.
3. To mixture add 2 eggs, 2 heaping tablespoons flour, 1 tablespoon grated onion, and 1 tablespoon salt. Add a pinch of freshly ground pepper if desired .
4. Mix into a uniform batter and spoon into hot lard or oil in skillet.
5. Flatten each pancake gently with spatula, as they should be on the thin side. Fry to a crisp golden brown on both sides and serve immediately.
6. Some like their potato pancakes sprinkled with a little salt and topped with sour cream. Others prefer them sprinkled with just sugar and sour cream.