From Russia...

Ukrainian Goulash:

Heat oil in Dutch oven. Add beef, a third at a time, and brown on all sides. Remove as browned
Add onion to pan drippings, and sauté until golden brown, about 10 minutes. Return browned meat to pan
Stir in 1 1/2 cups water, tomato paste, parsley, salt, thyme, pepper, and bay leave. Bring to boiling
Bake in a preheated 300°F oven, covered, for 2 hours, or until the meat is tender
Serve and garnish

Mince the onion
Mince the mushrooms, and the chicken together
Cook the onion in 4 tablespoons of melted butter. When onions are done add the chicken and mushroom mixture and cook for about 5 minutes adding salt & pepper to taste
Remove from the heat and stirin the sour cream and the nutmeg
Spoon the chicken mixture into 4 ramekins and sprinkle with grated cheese
Bake in a preheated 400°F oven for 10 minutes
Serve hot and garnish

Wipe the veal chops with damp paper towels
Mix liver pate with brandy until well blended. Use to stuff chops. Secure with wooden picks. Sprinkle both sides of chops with salt and pepper
In hot oil in skillet, cook chops over medium heat until nicely browned, about 15 minutes on each side. Reduce heat, and cook, turning several times, until tender, about 45 minutes longer
Meanwhile, peel bananas
Melt butter in another skillet. Add bananas, and sprinkle with sugar. Cook over low heat, turning frequently, until bananas are glazed by the sugar
Add grapes and almonds and keep warm
Arrange chops on serving platter, garnished with the above fruit mixture
Serve and garnish

Serve accompanied with curried rice
Can all so be served with potatoes or on a bed of rice and with a side of vegetables
Can also be garnished with fresh herbs and curly endive

In a small bowl, combine the butter, parsley, tarragon, garlic, salt and pepper until well blended. On foil, shape into 6 inch square
Freeze the above butter mixture until firm, about 40 minute
Meanwhile, wash the chicken and dry well on paper towels. Cut each breast in half
To flatten chicken, place each half, smooth side down, on sheet of waxed paper; cover with second sheet. Using a kitchen mallet, pound the chicken to about 1/4 inch thickness
Cut frozen butter into 12 pats. Place a pat of butter on each chicken. Bring long sides of chicken over butter, fold ends over, making sure no butter is showing; fasten with toothpick.
For the breading process roll pieces of stuffed chicken in flour on waxed paper or in a bowl
Dip each in beaten egg, then roll in crumbs, coating evenly. With palms of hands, shape each piece into triangle
Refridgerate, covered until chilled, about 1 hour
In Dutch oven or large, heavy saucepan, slowly heat salad oil (3 inches deep) to 360°F on deep frying thermometer. Add chicken pieces, 3 at a time. Fry turning with tongs, 5 minutes, until golden brown, drain
Serve and garnish

The breading process can be done twice
Do not pierce coating when deep fat frying
Keep warm in 200°F oven, 15 minutes, in large pan lined with paper towels
Serve with potatoes or on a bed of rice and vegetables
Can be garnished with sprigs of fresh herbs, etc
Simple but elegant, this breast of chicken, that is stuffed with a flavorful compound butter and fried, makes its own sauce; when you slice into it, the melted butter is released onto the plate

In small saucepan, heat milk until bubbles form around the edge of the pan. Remove from heat. Cool to lukewarm
If possible, check temperature of warm water with thermometer. In large bowl, sprinkle yeast over water, stirring until dissolved. Add lukewarm milk, 1/2cup sugar, salt, 1/2 cup butter, eggs, egg yolk, and 3 cup flour
With eletric mixer at medium speed, beat until smooth and blended. With wooden spoon, stir in 1 1/2 cup flour and beat vigorously for about 2 minutes, or until dough leaves the sides of the bowl
Mix in raisins
Cover with towel and let rise in warm place (85°F), free from drafts, until double in size, about 1 hour
Grease and flour 9 inch springform pan. Turn dough into prepared pan. Cover with towel and let rise in warm place (85°F), until dough is 1/2 inch from the top of the pan, about 1 hour
Meanwhile make topping by beating egg white with 1 tablespoon water, use to brush top of babka
Mix flour, sugar, cinnamon, and butter and sprinkle on babka
Bake 60 minutes, or until cake tester inserted in center comes out clean, in a preheated 350°F oven. Cool in pan on wire rack, for about 15 minutes
Serve

Traditional Polish Easter bread. Serve as a coffee cake for breakfast or with tea. Orange zest and raisins make this Polish Easter bread a special treat. Babka is a rich yeast raised cake bread. A successful babka, the pride of every Polish/Ukrainian homemaker, is rich, tender, fine textured and very light. Traditionally, this bread is baked in tall round baking pans. Coffee cans can be lined with baking parchment and used instead
To serve, remove side and bottom of springform pan. Cut into wedges and serve warm

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