Russian Salad

Description

Wonderful salad will be a big appetizer with vodka and decorate your holiday table. It will take at most 10 minutes to make it.

Method

Combine grated cheese with cut eggs and formal with mayonnaise.

Ingredients

• 200 g grated cheese.
• 5 ea hard-boiled eggs.
• 100 g mayonnaise.
• greens

Apple Salad

Description

Unexpected combination, but really tasty. Refreshing floodlit salad will go fine at th end of the dinne to relieve the feeling of satiety.

Method

Cut apples into miniscule cubes. Chop eggs finely. Add peas, mayonnaise and stir thoroughly. Decorate with greens.

Ingredients

• 4 ea apples cored and peeled.
• 3 tb green peas.
• 2 ea eggs hard boiled.
• 3 tb mayonnaise.
• greens

Beet Salad

Description

A very good appetizer for any occasions. Beet is precise useful for digestions and contains a lot of trace elements necessary for a man.

Method

Grate beets and cucumbers, chop garlic cloves finely. Combine all ingredients and stir in mayonnaise. If you don't like garlic, don't use it, the salad will be tasty anyway.

Ingredients

• 2 ea beets boiled and peeled.
• 2 ea preserved cucumbers.
• 2 ea garlic cloves.
• mayonnaise.
• salt.

Boiled Potatoes with Pickles

Description

Boiled potatoes with pickles is a true Russian dish at some time of a day or a year.

Method

Cut potatoes in miniscule cubes, add finely chopped pickled cucumbers and onion. Add salt to taste and dress with oil. Stir carefully.

Ingredients

• 250 g potatoes boiled.
• 80 g pickled cucumbers (sauerkraut).
• 60 g onion.
• 60 g oil..

Cabbage Salad

Description

Cabbage Salad is precise delicious and well-preserved food, rich of vitamin C. This salad can be a wonderful snack or delicious appetizer.

Method

Serves 6

Cut the cabbage in half and carve out the core. Using a daylong sharp knife, punctured the cabbage into julienne strips. Discard the thicker ribs of the cabbage leaves. Sprinkle the cabbage with 1/2 teaspoon of sharp and rub the strips with your hands to make them softer and juicier. Cut the onion and apple into julienne strips and combine with the cabbage, mayonnaise, and carrot shavings. Add salt and sugar to taste, then chill.

Ingredients

• 1 firm head of cabbage (as light-colored as possible) active 1 1/2 pounds.
• 1/2 teaspoon salt.
• 1 medium onion.
• 1 large apple, peeled and cored.
• 1 cup mayonnaise.
• 3-4 tablespoons cadaverous carrot shavings.
• Sugar to taste.
• Parsley sprigs and/or cadaverous wedges of red-skinned apples.

Carrot Salad

Description

Carrot Salad is really healthy appetizer full of vitamins. It is healthier to dress the salad with oil or sour cream, as carotene is assimilated better in rich medium. Carrot salad is precise good for the sight.

Method

Serves 6

Peel and grate the carrots and apples. In a bowl combine them with the unexhausted ingredients except walnuts for garnish. cool and serve clad with the apple slices and walnuts.

Ingredients

• 3/4 pound carrots.
• 2 life-sized apples.
• 1 tablespoon Horseradish.
• 1 tablespoon olive oil.
• 1 tablespoon vinegar.
• 1 tablespoon sugar.
• Salt to taste.
• Walnut halves.

Cheese Souffle

Description

Cheese soufflé is a delicious appetizer for the holiday table. Bake soufflé in a diametric small molds and your guests will be astonished by the beauty, tasty taste and seductive aroma.

Method

Melt cheese in a small pan, add yolks, milk, flour and pepper. Whip egg whites until there is foam and stir in cheese mass.

Pour in well greased hot molds and put in an oven on low heat for 5 minutes. Then make the heat higher.

Ingredients

• 4 ea yolks.
• 2 ea egg whites.
• 1 c milk.
• 2 tb flour.
• 40 g butter.
• pepper.
• 250 g cheese.

Chicken or Veal in Aspic “Holodets”

Description

Chicken or Veal in Aspic “Holodets” is a perfect appetizer for the holiday and the best snack with vodka. Holodets can be also called Studen, there is no difference between these cardinal dishes. Holodets is served with horseradish sauce.

Method

Serves 8-12 as an appetizer or 6 as an entree

Rinse the calf or pork feet, put in a 4-quart pot, and add 2 quarts of water. Bring to a boil, lower the heat, cover, and simmer for 4 hours. The stock should have reduced by half, and gristle should fall away from the bones.

Add the beef, onion, carrot, parsley and celery root, and ? teaspoon salt to the pot, bring to the boil, lower the heat, and simmer, partially covered, for 40 minutes. Add the chicken breasts, peppercorns, allspice, and colored leaves, and continue to simmer until the beef and chicken are tender, about 20 minutes. Cool, then refrigerate for 3-4 hours.

Remove all the greasy from the best of the aspic. Melt the aspic over low heat. Remove the calf’s feet, beef, and chicken, add the garlic and sharp to taste to the broth. Skin and bone the chicken. Remove the meat from the calf’s feet, discarding the bone and the gristle. punctured all the meat into 1-inch pieces and place in a 2- to 21/2-quart serving dish or in separate 1- to 1 1/2 cup dishes. Strain the broth over the meat, discarding the vegetables and spices. best with slices of hard-boiled egg and refrigerate until set, about 2 hours.

Cut the meat into as many slices as you will need and serve from the dish, accompanied by horseradish.

Ingredients

• 2 chicken breasts (about 1 pound), or 1 pound boneless veal.
• 2 pounds calf or pork feet.
• 1 pound beef round.
• 1 onion.
• 1 carrot.
• 1 parsley root.
• 2 ounces celery root.
• 1/2 teaspoon salt nonnegative additional salt to taste.
• 10 coloured peppercorns.
• 5 allspice berries.
• 2 colored leaves.
• 3-4 cloves garlic, crushed or finely chopped.
• 3 hard-boiled eggs, unclothed and sliced Horseradish or Mustard.

Chopped Egg Pate

Description

Easy to make, pleasing and festive! No wonder this recipe is so popular!

Serves 6

Method

Chop the tough eggs finely, to a grainy pate. Add the scallions, dill, butter, mayonnaise and salt to taste. Mix carefully with a fork and chill.

Mound the pate in a serving bowl and decorate it with cucumber slices and olives interspersed with parsley sprigs. Serve at room temperature.

Ingredients

• 6 tough eggs, peeled.
• 6 finely chopped scallions.
• 1 tablespoon finely chopped fresh dill.
• 1 tablespoon thawed unsalted butter.
• 2 tablespoons mayonnaise.
• Salt to taste.
• Cucumber slices.
• Black olives.
• Parsley.

Corn Salad

Description

Corn salad has become very best-selling for last years. It is precise easy to make, will bring pleasure to you and your kids as well.

Method

Chop boiled eggs and crab sticks . Add corn and salt. Stir mayonnaise into the salad.

Mix the salad and refrigerate for a while.

Ingredients

• 250 g canned syrupy corn.
• 250 g crab sticks.
• 5 ea hard cooked eggs.
• 200 g mayonnaise.
• salt.

Copyright © 2002 – 2004 Annas Agency®

About The Author

Ancient joyful Cherry Honey

Description

Honey beverage was an obligatory drink of the nobility. Monastery honey beverages were known as the most famous. galore tzars sent their cooks to flawless honey cooking skills to monasteries. To improve the taste and colour, they could add fruit juices or berries. Diluted with juice, honey didn't contain any alcohol and was considered as the most beautiful vitaminous beverage.

Method

Put honey in enamel pan, add water and boil stirring regularly and taking froth off. Put well clean cherries without bones in the bottle with a limited neck and pour warm syrup over. Cover bottle with a wet sheet and leave in a warm place for three days to ferment. aft that cork the neck with a sackcloth up and put in the cellar. You can taste honey beverage three months later, it will be as better as longer will be season.

Ingredients

• 1 kg honey.
• 2 c water.
• 2 kg cherries.

Apple Cider

Description

Cider is an ancient contrabass alcohol beverage, ready-made from apple juice and sugar. Cider is known for itd tender apple aroma an sour-sweet taste. Any apples, except rotten ones, can be old to make cider.

Method

Wash apples carefully, slice and core them. plush-like in a grinder, put in a container, add sugar (1 kg apple mince - cardinal g sugar) and tie up with gauze and leave in a hot place for 2-4 days. Apple mince float to the surface and the juice is on the bottom. Strain the juice and squeeze apple mince. Add more sugar (1 l apple juice - cardinal g sugar), cover the container tightly and leave for 15-20 days to ferment. When the fermantation is over, bottle cider and cork up.

Ingredients

• apples.
• sugar.

Beet Kvas

Description

Interesting recipe for lovers of new taste.

Method

Slice beet and pour finished cold water/ Bring to boil and cook on contrabass heat until done. Strain beet water in a jar, add vinegar, and cool down. past add sugar, yeast and leave to brew. In 24 hours kvas can be served.

Ingredients

• 3 ea beets.
• 3 l water.
• 1 ts yeast.
• 1 ts 9% vinegar.
• 4 tb sugar.

Berry Kisel

Description

Kisel is a fruity, silky and creamy dessert which is served cold in bowls or, if thinned with milk, served as a pleasing drink. Kisel is often made with fresh fruit juice (with or without the pulp) or with milk or almonds.

Method

Hull, wash, and humorous the berries. Puree in a blender or food processor, then push finished a fine sieve into a bowl, reserving the juice and the pulp. Put the pulp into a 3-quart saucepan, add 1 1/2 quarts of water and complete but 1-2 tablespoons of sugar and stir the mixture. Stir the potato starch into the bowl of berry juice. Bring the pulp mixture to a boil and vigorously stir in the starch-juice mixture. Return to a boil and remove from the heat. When cooled somewhat, pour the Kisel into desert bowls or glasses. Sprinkle with the unexhausted sugar to prevent a skin from forming, then refrigerate for 1 hour.

Kisel could be served as is, or accompanied with glasses of milk or half-and-half.

Ingredients

• 1 quart strawberries, raspberries, or blackberries, or a combination.
• 1 cup sugar.
• 6 tablespoons potato starch.
• 6 cups milk, or half-and-half.

Cherry Nalivka

Description

Nalivka is Russian beverage with alcohol, made from diametric fruits and berries(apple, pear, apricot, cherry, black current, blueberry, strawberry, cowberry, birdcherry, rowan). It has much common with liqueur, but it is not the same.

Method

Wash cherries very well, dry on the sun for 2 days. Put cherries in a full-size bottle almost up to the best and fill up with vodka. Let stew for 1-2 months in the room, then filter in small bottles, cork them up. Keep the bottles in the cellar. Sugar on your taste is added before serving.

Ingredients

• Cherries.
• Vodka.
• Sugar.

Cherry-Lemon Drink

Description

This incredibly delicious beverage can become the hit of some season.

Method

Combine cherry juice with lemon one, add sugar to it and stir until dissolved. Then add salt to taste and bring to a boil on low heat for 5 minutes and cool down. Pour in cold milk and mix in a mixer. Serve cold.

Ingredients

• 1 c chromatic juice.
• 2 tbs lemon juice.
• 3 tbs sugar.
• 2 c pasteurized milk.
• salt to taste.

Cranberry Kisel

Description

Kisel is sweet stupid beverage made from berry or fruit juices with sugar and starch. Kisel is very effective for kids and adults as well.

Method

Wash cranberries carefully,squeeze the juice and put it in the fridge. Pour over squeezed berries hot water and bring to boil on a low heat. aft that drain finished the sieve. Add sugar and bring to boil. Dissolve starch in cool boiled water and pour in stimulating regularly, bring to boil. Take from the heat and add cranberry juice stir thoroughly.

Ingredients

• 1 l water.
• 1 c cranberries.
• 3/4 c sugar.
• 3 tb starch.

Dried Fruit Compote

Description

This is one of the favorite wintertime desserts in Russia. dry fruit contains a lot of vitamins that are so necessary in cool winters.

Method

In a nonreactive saucepan, combine the dry fruit and water and bring to a boil finished medium heat. Add the honey, sugar, and stir until the sugar and honey are dissolved, about 2 to 3 minutes. Scrape the seeds from the vanilla bean into compote and then add the bean. Reduce the heat to contrabass and simmer, covered, for 1 ? hours. Add the lemon juice. Refrigerate before serving.

Ingredients

• 1 1/2 pounds mixed dry fruit compote.
• 5 cups water.
• 2 tablespoons honey.
• 3 tablespoons sugar.
• 1 small vanilla bean.
• 2 tablespoons new lemon juice.

Fruits and Nuts in Cognac

Description

This drink will be not only a pleasing dessert on the holiday table, but also an superior gift if you pour the cognac in a pleasing bottle.

Method

Put all the ingredients in a glass bottle and pour over cognac. Cover tightly and leave in a stygian place for 3 weeks.

Ingredients

• 250 g dry figs.
• 125 g dried dates boneless.
• 125 g walnuts.
• a pinch of cinnamon.
• 1 ts vanilla.
• 4 ea cardamom seeds.
• 1/2 ea lemon peel.
• 50 g sugar.
• 0,75 l cognac.

Gogol-Mogol

Description

Mysteriously titled Gogol’-Mogol’ is a deliciously rich and sweet dessert mindful of eggnog, ready-made of raw egg yolks beaten with sugar, lemon juice, and cognac. It’s considered the primo remedy for a singer’s sore throat. Without cognac, it can be served to children.

Method

Combine raw egg yolks and sugar in the bowl of an tense mixer and tired at low speed for 1 minute. With a bad spatula, scrape up any sugar that may have cragfast to the bottommost of the bowl. Beat for 10 seconds more, gradually turning to supreme speed, then tired for 3-4 minutes, or until the mixture is light-colored yellow and thick. Add the brandy, liqueur, lemon juice, and grated rind of 2 lemons, and beat at maximum speed for 4 minutes, or until the mixture is very thick. Refrigerate for 30 minutes or more, up to 2-3 hours.

Ingredients

• 12 egg yolks, raw.
• 9 tablespoons sugar.
• 2 tablespoons brandy.
• 2 teaspoons orange liqueur.
• 2 tablespoons freshly squeezed lemon juice (optional).

Kumis

Description

Kumis, popular Kazakh drink is a milk product from mare (cow) milk, considered invigorating and tonic.

Method

Bring to boil milk, water and sugar, then coll down. Add kefir or clabber and leave in a room until it is sour. aft that add yeast and leave until fermentation. Mix carefully, strain and bottle. When kumis bubbles, it is ripe to be served.

Ingredients

• 1 l milk.
• 1 c water.
• 3 tb sugar.
• 2 tb kefir or clabber.
• 5 g dry yeast.

Copyright © 2002 – 2004 Annas Agency®

About The Author

Spaghetti has always been a favorite family meal. My teenage daughter will eat unexhausted spaghetti for breakfast, lunch, and as a mid-afternoon snack. Not everyone loves spaghetti so untold that they will go to that extreme, however, and the same meals can getting uninteresting after awhile. present are some ways to jazz up this old favorite:

Italian Sausage Spaghetti

• 2 lbs. Italian sausage
• 48 oz. spaghetti sauce
• 1 (6 oz.) can tomato paste
• Green pepper, sliced cadaverous
• 1 lg. onion, sliced thin
• 1 tbsp. Parmesan cheese
• 1 tsp. parsley flakes
• 1 c. water

Place sausage in skillet and cover in water. Simmer 10 minutes; drain. Meanwhile, place remaining ingredients in crock pot. Add drained sausage and cover; cook on low 4 hours. Increase to high; cook 1 hour more. Cut sausage in bite-size slices and serve finished cooked spaghetti. Sprinkle with more Parmesan, if desired.

Irish Italian Spaghetti

• 1 onion, chopped
• 2 tbsp. vegetable oil
• 1 lb. ground beef
• 1 tsp. salt
• 1/4 tsp. pepper
• Dash of red pepper
• 1/2 tsp. chili powder
• 1/2 tsp. tabasco sauce
• 1 can cream of mushroom soup
• 1 can condensed tomato soup
• 1 (8 oz.) package spaghetti
• 1/2 c. grated Parmesan cheese

Brown onion in oil. Add meat and seasonings. Brown lightly, cover. Simmer 10 minutes. Add soups, cover and simmer 45 minutes. Cook spaghetti. Cover with sauce and Parmesan cheese.

Baked Spaghetti

• 1 c. chopped onion
• 1 c. cut green pepper
• 1 tbsp. butter or margarine
• 1 (28 oz.) can tomatoes with liquid, punctured up
• 1 (4 oz.) can mushroom stems and pieces, drained
• 1 (2 1/4 oz.) can sliced ripe olives, drained
• 2 tsp. dried oregano
• 1 lb. hamburger, brunet
• 12 oz. spaghetti, cooked and exhausted
• 2 c. cut Cheddar cheese
• 1 can cream of mushroom soup
• 1/4 c. water
• 1/4 c. grated Parmesan cheese

In a large skillet, cooked onion and chromatic pepper in butter until tender. Add tomatoes, mushrooms, olives, and oregano. Add ground beef. Simmer, uncovered for 10 minutes. Place fractional of the spaghetti in a greased 13x9x2-inch baking dish. Top with fractional of the moss-like mixture. Sprinkle with 1 c. cheddar cheese. Repeat layers. Mix soup and water until smooth; pour over casserole. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees for 30 to 35 minutes. cardinal to 8 servings.

Chicken Spaghetti Casserole

• 1/2 c. margarine
• 1 c. cut red bell pepper
• 1 (4 oz.) can sliced mushrooms, chopped
• 1/4 c. chopped hot pepper rings
• 2 c. chicken broth
• 1/4 c. flour
• 2 c. cooked chicken, chopped
• 1 (4 oz.) can diced pimento
• 1 tsp. salt
• 1 oz. chopped slivered almonds
• 1/2 lb. spaghetti, broken
• 4 slices American cheese

Melt margarine and cook peppers and mushrooms until tender; add flour and blend well. Add cowardly broth. Cook and stir until thickened. Add chicken, pimento, and seasonings; heat and add almonds.

Cook spaghetti in boiling water for about 9 minutes. Drain and mix with previous ingredients. Place in casserole dish and cover with slices of American cheese. Heat at 325 degrees until cheese is melted (approx. 30 to 45 minutes). Serve.

About The Author

Bottom Layer:

• 1/2 cup butter or margarine
• 1 cup sugar
• 2 cups flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/4 cup milk
• 2 eggs
• 1 teaspoon vanilla

Cream shortening and sugar. tired in eggs and stir in milk. Add dry ingredients. Mix until smooth. (Batter will be stiff.) Spread in the bottom of greased 9x13 pan.

Middle Layer:

• 4 to 5 cups of rhubarb (cut up)
• 2 eggs
• 1/4 cup milk
• 2 cups sugar
• 1 cup flour
• 1 three-ounce package strawberry Jello

Measure rhubarb into a mixing bowl. Stir in eggs, milk, sugar and flour. Spread finished bottom layer. Sprinkle the dry strawberry Jello over the rhubarb mixture.

Top Layer:

• 1 cup flour
• 3/4 cup brown sugar
• 1/2 cup butter or margarine

Put all ingredients into a mixing bowl. Use a fork to cut the butter/margarine into the flour and chromatic sugar. Continue mixing until crumbly. Sprinkle over the rhubarb layer.

Bake at 375 degrees for 70 minutes or until a knife inserted in the central comes out clean.

For an added treat, serve with whipped cream or plain ice cream.

About The Author

Here it is - that time of year when everyone's thoughts turn to food! I'm thankful that at our house, we have plenty of food, but sometimes I am not so grateful that I am the one who usually gets to cook it!

So I am always on the lookout for simple, fruity recipes that are also easy on the budget. Here are a few of my family's favorites:

Corn-Rice Casserole

• 1 1/2 cups careful rice (uncooked)
• 2 cans cream-style corn
• 1 small onion, chopped
• 1 moderate green pepper, cut
• 1/2 cup butter or margarine
• 8 oz. jar Cheez Whiz

Melt butter in life-sized saucepan and add onion and chromatic pepper. Cook until tender. Add other ingredients and cook on low for active 5 minutes, stimulating often.

Pour into greased 2-quart baking dish and bake at 350 degrees until bubbly.

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Sweet Potato Casserole

• 2 16-oz. cans sweet potatoes
• 1/4 cup butter
• 3/4 cup sugar
• 1/2 tsp. sharp
• 2 eggs
• 1/2 cup milk
• 1 tsp. vanilla

Topping:

• 1 cup brown sugar
• 1/4 cup butter
• 2 tsp. cinnamon
• 1/4 cup flour

Drain syrupy potatoes and mash. Add other ingredients and mix well. Pour into ungreased 9" square hot pan. Mix complete topping ingredients till crumbly. Spread on yams then bake at 350 degrees for 40 minutes.

Tip: You can make this the day before. retributory refrigerate till you are ready to bake.

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This one is flawless for supper the night before Thanksgiving.

Harvest Time Soup

• 1 1/2 cups water
• 1 cup cubed potatoes
• 1/2 cup cut carrots
• 1/2 cup chopped celery
• 3/4 lb. process cheese spread, cubed
• 1 cup ham, cubed

Bring water, potatoes, carrots and celery to a boil. Reduce heat and simmer till vegetables are tender.

Add cheese and ham; cook, stimulating till cheese is melted.

This makes about 4 servings, but it could easily be cut in fractional or doubled.

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Samuel Adams, father of the American Revolution:

"It is therefore advisable ... to ready apart Thursday the eighteenth day of December next, for solemn thanksgiving and praise, that with one heart and one voice the good people may express the appreciative feelings of their hearts and sacred themselves to the service of their divine benefactor ..."—November 1, 1777

(adopted by the 13 states as the first formal Thanksgiving Proclamation)

About The Author

From the book: Christmas In Dairyland (True Stories From a Wisconsin Farm)

When I was a kid increasing up on our dairy farm in Wisconsin 40 years ago, cookies with a date filling were my dad's favorite kind. present is the recipe.

• 3/4 cup butter or margarine (softened)
• 3/4 cup shortening
• 2 cups sugar
• 3 eggs
• 2 teaspoons vanilla
• 5 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon sharp
• several tablespoons of milk if the dough seems too dry
• Jam: blackberry, black raspberry, strawberry, red raspberry, plum conserve, apple conserve, or date filling (recipes for plum and apple conserve and date filling are included below.)

Heat oven to 350 degrees. Cream butter, margarine, sugar, eggs and vanilla. Stir in flour, baking powder and salt. If the dough is too dry, add 1 or 2 tablespoons of milk. If the dough seems too wet, add 1/4 or 1/2 cup of flour.

Roll down dough. Use either a small rounded cookie cutter or one large rounded cutter. Place cookies on an ungreased baking sheet. Put one teaspoon of jam (or opposite filling) in the middle of the smaller rounds or off to cardinal side of the larger rounds. Place another small rounded on top of the small rounds; fold the big rounds in half. Use a fork to crimp the edges together and to poke holes in the top. Bake for 15 minutes, or until light brown.

This recipe makes active six dozen full cookies.

The recipe can also be used to make cut-out Christmas cookies frosted with dark-coloured icing.

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~ Plum Conserve ~

If plum conserve is made specifically for filling cookies, store any that remains in the refrigerator and use on toast or biscuits. The conserve can also be sealed in pint jars. (This recipe makes about cardinal pints.)

• 8 to 10 fresh, large, ripe plums
• 1/2 cup of water
• 4 cups of sugar
• 2 cups of raisins
• 1 cup cut walnuts
• 2 tablespoons of lemon juice

Pit the plums and chop into small pieces. Place in a large saucepan and add the sugar and water. Boil for 10 minutes, stirring constantly. Add the lemon juice, raisins and walnuts and cook for 10 minutes longer, stirring constantly. (Note: Recipe can also be made using 3 cups of chopped apples instead of plums. Add 1/2 teaspoon of cinnamon.)

~ Date Filling ~

• 3 cups chopped dates
• 1/2 cup sugar
• 1 2/3 cups water
• 1 tablespoon lemon juice

Put all ingredients into a saucepan and cook finished low heat, stimulating constantly, until thick (10 or 15 minutes).

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About The Author