Ingredients:
4 3/8 Lbs. Cabbage
1 C. Millet
1 3/4 oz. Salt pork
2 Carrots
1 Onion
2 T. Flour
4 T. Tomato paste
8 T. Sour cream
2 T. Butter
2 C. Water or broth, as needed
Hot peppers
Salt
Procedure:
Pour boiling water over a head of cabbage with the stem removed.
Separate leaves from head and trim the veins
Dice the onions and carrots fine and sauté until the onions are
starting to brown
Wash the millet well, cover with water and bring to a boil. Strain and
combine with chopped salt pork, carrot and onion mixture, peppers, salt
and the raw eggs
Mix thouroughly with your hands, then place portions of the mixture
onto the cabbage leaves, roll tightly and tuck in the ends
As you finish rolling the cabbage rolls, put them into a dutch oven,
and add the sour cream dressing (below), boil thoroughly strain, salt and
serve
SOUR CREAM DRESSING: Brown the flour in the butter. Add the tomato
paste and the sour cream and some of the broth from the millet
Notes:
Alternatively, put cabbage rolls in a large baking pan, make the sour
cream dressing without thinning it, cover the rolls and bake at 325°F
for about an hour
Can be garnished with sprigs of fresh herbs
Serve with cooked rice as an entrée, or
by themselves as a snack or hors d'oeuvre
Ingredients:
1/2 Lbs. Ground beef
1/2 Lbs. Ground lamb
6 oz. Salted herring
1/2 C. Sour cream
3 Eggs seperated
4 T. Butter
1 Onion, chopped
3 Potatos peeled and boiled
1/2 t. Salt
/12 t. Fresh ground black pepper
2 T. Parmesan cheese, grated fine
2 T. Bread crumbs
Procedure:
Put 1 quartt of milk into a bowl and soak the herring in it overnight
Remove the herring from the milk and pat dry being sure to remove any
and all bones
Coaresly chop the herring
Fry the onions in 2 tablespoons of butter until golden
Pan fry the ground meats seperately and place into a food processor or
blander. Add the onion, herring and potatos. Chop or blend on high speed
until the mixture is smooth
Stir in the sour cream and egg yolks then add the spices
Grease a 2 quart baking dish.
Beat the egg whites until they are stiff but not dry
Fold in the egg whites at this point and turn the mixture into the
greased baking dish
Sprinkle with the bread crumbs and parmesan cheese, dot with the
remaining butter
Bake in a preheated 400°F oven for 40 minutes
Serve hot and garnish
Notes:
Can be garnished with sprigs or chopped fresh herbs, onion curls, etc.
Serve as an entrée
Ingredients:
1 1/2 Lbs. Chicken breasts, boneless and skinless
1 Onion, quartered
1 Clove garlic
1 t. Salt
/12 t. Fresh ground black pepper
1 Egg, lightly beaten
1 T. Water
1 C. Dried bread crumbs
Vegetable oil for frying
2 Stalks celery, chopped
2 Carrots, chopped
1 Onion, chopped
Procedure:
Cut the chicken into 1 inch cubes and set aside in a medium sized bowl
Purée the onion and garlic in a food processor until fairly
smooth. Remove and toss with the chicken, salt and pepper. Cover and
refrigerate for at least 2 hours and up to 6 hours
Using a small bamboo skewers (about 4 inches long), tightly thread the
chicken onto skewers
Whisk the egg with water in a shallow dish. Put bread crumbs in
another shallow dish
Dip the chicken in the egg mixture and then roll in bread crumbs, set
aside on waxed paper. Repeat with remaining skewers
Pour vegetable oil in a large deep skillet (oil should be about 1 inch
deep) and heat over medium high until it reaches 375°F on a deep fry
thermometer
Add a few chicken skewers at a time and cook just until outside is
deep golden brown about 45 seconds per side. (If chicken darkens too
quickly the oil is too hot). Chicken should not be cooked inside, it will
still be pink
Preheat oven to 375 degrees. Put celery, carrots and onion on the
bottom of a medium sized shallow casserole dish. Prop chicken skewers up
as best you can against side of casserole, then cover dish
Bake for 15 minutes, reduce oven to 350°F and continue to bake for
another 45 minutes
Serve and garnish
Notes:
Serve with rice pilaf and a tossed green salad
Serve as an entrée or by themselves as hors d'oeuvre
Ingredients:
1 T. Oil
1 Onion, chopped
2 Cloves garlic, minced
12 oz. Ground beef
3 t. Tomato paste
12 oz. Mushrooms, diced
6 oz. Dry red wine
1/2 C. Cooked rice
2 oz. Green onion, chopped
1 T. Fresh dill
1/2 C. Cottage cheese
1 T. Arrowroot dissolved in water
Lemon juice
Cayenne
Crêpes
1 1/4 C. Plain yogurt
1 T. Fresh dill
2 oz. Sweet white wine
Procedure:
In a wok or large skillet sauté, in 1 tablespoon oil, the onion
and garlic until the onion is clear. Remove and set aside
Brown ground beef and add 3 teaspoons tomato paste. When browned,
return onion and garlic to wok, add mushrooms, red wine, cooked rice,
green onion and dill
Add arrowroot dissolved in water to thicken
Squeeze in some lemon juice and sprinkle with cayenne
Place in warm oven until needed and just before using, add the cottage
cheese
Combine the last 3 ingredients to form a sauce and serve over combined
dish
To serve, place crêpe on platter and layer meat and mushroom
mixture over pancake. Place another pancake on top, then meat, then
pancake, etc. until finished.
Top with dilled pancake and serve with sauce on the side
Notes:
Can be garnished with sprigs of fresh dill, onion curls, etc.
Serve as a snack or appetizer
Ingredients:
1/3 C. Golden raisins
3 T. Rum
1/2 C. Sugar
1 package Active dry yeast (1/4 oz.)
1/2 C. Warm water (105 to 115°F)
6 T. Butter, softened (3/4 stick)
3 Eggs
2 T. Vanilla
3 T. Powdered milk
3/4 t. Salt
1/8 t. Saffron,ground
4 3/4 C. All-purpose flour
1/4 C. Almonds, slivered
1/4 C. Orange peel, chopped, candied
1 C. Confectioners' sugar
Reserved soaking rum
2 t. Lemon juice
1 t. Water
Procedure:
Soak raisins in rum for at least 30 minutes or overnight
Combine 1/2 teaspoon sugar along with yeast and water in small bowl.
Let stand until foamy, about 5 minutes.
Beat together the remaining sugar, butter, eggs, vanilla, powdered
milk, salt and saffron and the yeast mixture in large bowl with mixer
until blended
Add 2 cups of the flour and 1 tablespoon of soaking rum, beating for 2
minutes at high speed
Drain raisins and reserve rum for glaze
Stir raisins, almonds and orange peel into dough with a wooden spoon
Stir in enough of remaining flour to form a soft dough. Turn out onto
floured surface and knead until smooth and elastic, about 5 minutes
Place the dough in greased bowl, turning to coat. Cover and let rise
in a warm spot for 1 1/2 to 2 hours, until doubled in size
Grease well two 1 pound coffee cans. Line bottoms with rounds of waxed
paper
Turn dough out onto floured surface. Punch down and knead a few turns.
Divide in half and place in prepared cans. (They should be about two
thirds full each)
Let rise, covered, for about 1 1/2 hours, or until it has risen to the
top of the can
Preheat oven to moderate (350°F)
Brush tops of breads lightly with water
Bake in lower third of preheated moderate over (350°F) for 35 to
40 minutes, or until golden brown on top and long skewer inserted in
center comes out clean. Check after 25 minutes and tent with foil if
browning too quickly
Using oven mitts, carefully remove the bread from the cans, supporting
top of bread and twisting off can. Cool upright on wire rack to room
temperature
Form a glaze bt stirring together confectioners' sugar, reserved
soaking rum, lemon juice and water as need, in small bowl until good
drizzling consistency
Drizzle glaze over breads
Garnish with candied orange peel and slivered almonds
Notes:
Serve as a dessert or as a snack