VOLUME 1 - Kilimanjaro Foods

Recommendations

Info

Red Cabbage 5 Servings 2 T vegetable oil 2 sm onions,sliced 2 lb red cabbage,shredded 2 T vinegar 1 salt,To Taste 1 t sugar 1 lg apple,tart * or 1/2 c applesauce 1/2 c red wine 1/2 c beef broth,hot * Core and peel apple, then fine chop it.
Red-Beet Salad 6 Servings 2 red beets,bunches 2 T ,water 2 T caraway seeds T onion,minced 1/4 t cloves,ground Pepper marinade ================ 1/4 c vinegar 1 t sugar 1 t horseradish 1/2 t salt 5 T vegetable oil Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally.
Page 1 and 2:
VOLUME 1 This eBook brought to you
Page 3 and 4:
Sole And Salmon Rolls With Ginger B
Page 5 and 6:
Cassibowle Celery Root Salad (Selle
Page 7 and 8:
Gross-Suppe (Semolina Soup) Gruiben
Page 9 and 10:
Mohren Mohren Mit Geschnetzeltern (
Page 11 and 12:
Steaks Esterhazy Stir-Fry Springdis
Page 13 and 14:
Boxty (Potato Griddle Cakes) (Irish
Page 15 and 16:
Givech / Mixed Vegetable Caviar Gol
Page 17 and 18:
Potato Kugel Potted Beef With Mushr
Page 19 and 20:
French Recipes Baked Tomatoes With
Page 21 and 22:
Brioches 12 Servings 2 1/4 c flour,
Page 23 and 24:
Cervelles En Matelote 6 Servings 2
Page 25 and 26:
Chocolate Mint Mousse 6 Servings 8
Page 27 and 28:
Cooked Meat Croquettes 4 Servings M
Page 29 and 30:
Creamy Chestnut Soup 8 Servings 4 l
Page 31 and 32:
Franconia Root Vegetables 6 Serving
Page 33 and 34:
Galantine Of Chicken 8 Servings 1 c
Page 35 and 36:
Gratin Of Melting Potatoes 8 Servin
Page 37 and 38:
4 Servings 20 sm red potatoes (or n
Page 39 and 40:
4 Servings 1 c oil 1 c vinegar 1 t
Page 41 and 42:
6 Servings 2 shallots 1 T butter 1/
Page 43 and 44:
8 Servings 6 oz ladyfinger cookies
Page 45 and 46:
1 Servings 2 lg eggs 1/2 t water Sa
Page 47 and 48:
Page 49 and 50:
Page 51 and 52:
4 Servings 1 T olive oil 3/4 c onio
Page 53 and 54:
4 Servings RICE MIXTURE 1/4 c onion
Page 55 and 56:
1 Servings 1/2 c white wine 2 T tar
Page 57 and 58:
12 Servings 2 T summer savory leave
Page 59 and 60:
1 Servings 1 t butter (or 2),Melted
Page 61 and 62:
4 Servings 1 salmon fillet,1 inch t
Page 63 and 64:
4 Servings 1/4 c onions,Chopped 1 T
Page 65 and 66:
12 pearl onions,about 3 oz. 8 aspar
Page 67 and 68:
4 Servings 1 cut up chicken,dredged
Page 69 and 70:
4 Servings 4 veal loin chops 1 1/2
Page 71 and 72:
4 lb venison,cut in 2" chunks 1 car
Page 73 and 74:
1 c olive oil 1/4 c red wine vinega
Page 75 and 76:
A Different Sauerbraten 1 bacon,4-6
Page 77 and 78:
1 Servings 40 g salt 50 g sugar 1 l
Page 79 and 80:
18 Servings 3/4 c butter (or margar
Page 81 and 82:
1 Servings Kg apples,sweet ones, ri
Page 83 and 84:
4 Servings 3 lg tart apples,peeled,
Page 85 and 86:
4 Servings 1/2 t salt 2 c flour,unb
Page 87 and 88:
1 Servings 8 oz medium egg noodles
Page 89 and 90:
4 Servings 80 g flour (3/4 cup) 1 l
Page 91 and 92:
1 Servings 1 lb lamb's shoulder,deb
Page 93 and 94:
1 Servings 1 qt raw cabbage 1 qt be
Page 95 and 96:
4 Servings 4 lb veal neck 1 1/2 oz
Page 97 and 98:
4 Servings 4 c potatoes,* 1/2 t sal
Page 99 and 100:
1 Servings 1 lb veal,cut in 4 thin
Page 101 and 102:
8 Servings 1 c (scant) flour 3 T co
Page 103 and 104:
4 Servings 1 lb herbs * T butter 1
Page 105 and 106:
4 Servings 4 c potatoes,* 1/2 t sal
Page 107 and 108:
6 Servings 2 pk gelatin,unflavored
Page 109 and 110:
6 Servings 1 qt strawberries,fresh
Page 111 and 112:
6 Servings 2 lb veal,cubed 2 T vege
Page 113 and 114:
4 Servings 4 c potatoes,* 2 c chick
Page 115 and 116:
4 Servings 4 sandwich (or roll stea
Page 117 and 118:
4 Servings 1 lb carrots 8 c white w
Page 119 and 120:
Berliner Ballen (Berlin Bales) 1 Se
Page 121 and 122:
Biersuppe (Beer Soup) 4 Servings 1
Page 123 and 124:
Biskuitstreifle 4 Servings 60 g but
Page 125 and 126:
Black Bread 1 Servings 1 1/2 lb rye
Page 127 and 128:
Blueberry Kuchen 1 Servings FOR THE
Page 129 and 130:
Bodebiremus - Kartoffelmus (Potato
Page 131 and 132:
Braetknoedel (Ground Meat Dumplings
Page 133 and 134:
Braised Red Cabbage 4 Servings 1 re
Page 135 and 136:
Bratwurst In Beer, Berlin Style 1 S
Page 137 and 138:
Braune Einbrenne (Brown Gravy) 4 Se
Page 139 and 140:
Brennsuppe (Flour Soup) 4 Servings
Page 141 and 142:
Brussels Sprouts In Beer 4 Servings
Page 143 and 144:
Butterkuchen (Butter Cake) 12 Servi
Page 145 and 146:
Celery Root Salad (Selleriesalat) 2
Page 147 and 148:
Cheesecake Germania 6 Servings BASE
Page 149 and 150:
Chestnut Torte 2 lb chestnuts Milk,
Page 151 and 152:
Chicken And German Noodle Soup 1 2/
Page 153 and 154:
Chocolate Amazons (Schokoladen Amaz
Page 155 and 156:
Choucroute Garnie 8 Servings 1 1/2
Page 157 and 158:
Cinnamon Kuchen 1 Servings 1 egg,be
Page 159 and 160:
Coffee Cake (Kaffee Kuchen) 1 Servi
Page 161 and 162:
Crispy Porkroast With Basilsauce 3
Page 163 and 164:
Crumb Cake 6 Servings TOPPING =====
Page 165 and 166:
Cucumber Relish Salad 4 Servings 1
Page 167 and 168:
Czech Kolachke 1 Servings 8 oz pkg
Page 169 and 170:
Dampfnudle (Yeast Dumplings) 1 Serv
Page 171 and 172:
Der Gefuellte Schweinebauch (Stuffe
Page 173 and 174:
Dodd's Lebkuchen 1 Servings 3 c all
Page 175 and 176:
Dr. Oetker's Rouladen 4 Servings 8
Page 177 and 178:
Dutch Bloemen Sprits (Chocolate And
Page 179 and 180:
Eiergerstensuppe (Egg-Dough Drop So
Page 181 and 182:
Eing'saets Mus (Saebrei) 4 Servings
Page 183 and 184:
Erbsenpuree (Yellow Split-Pea Puree
Page 185 and 186:
Essig Krautersauce 1 Servings 1 T s
Page 187 and 188:
5. Place the meat on plates, topped
Page 189 and 190:
particles from the bottom. Bring to
Page 191 and 192:
7. Mix fennel green with the lemon
Page 193 and 194:
Filled Mini Cucumbers 4 Servings 1
Page 195 and 196:
Flaedle 4 Servings 200 g flour (1 3
Page 197 and 198:
APRICOT GLAZE: Finally heat jam and
Page 199 and 200:
Frankfurter Sausage 2 Servings 3 fe
Page 201 and 202:
Fruechte Brot 20 Servings 2 2/3 oz
Page 203 and 204:
OVERBAKE. Cake should be farely moi
Page 205 and 206:
pastry shell. Press in the almonds
Page 207 and 208:
Gaisburger Marsch (Hot-Pot With Bee
Page 209 and 210:
Gebackenes Euter (Fried Cow's Udder
Page 211 and 212:
Gefuellte Flaedle - Pfannkuchen (Fi
Page 213 and 214:
Carefully remove 'Maultaschen' from
Page 215 and 216:
Simmer the mixture for 5 minutes, s
Page 217 and 218:
Gekochtes Schweinefleisch - Kesself
Page 219 and 220:
Gewurzte Schweinsrippchen, Braised
Page 221 and 222:
Glitscher 4 Servings 3 md raw potat
Page 223 and 224:
Goetta 1 Servings 3 lb pork neck bo
Page 225 and 226:
Goulash Soup [gulyassuppe] 5 Servin
Page 227 and 228:
Grilled Herb Schnitzel 4 Servings b
Page 229 and 230:
Gross-Suppe (Semolina Soup) 4 Servi
Page 231 and 232:
Gruibenknoedel (Cracklings Dumpling
Page 233 and 234:
Grundstock Nudelteig (Basic Pasta D
Page 235 and 236:
Grune Bohnen Mit Dill (Grean Beans
Page 237 and 238:
Gugelhupf 8 Servings 1 pk yeast,dry
Page 239 and 240:
Gulyassuppe 6 Servings 1/2 lb onion
Page 241 and 242:
Hackbraten (Falscher Has) 4 Serving
Page 243 and 244:
Ham With Noodles (Schinkennudeln) 4
Page 245 and 246:
set aside. Add the reserved diced h
Page 247 and 248:
Haselnussmakronen 20 Servings 2 egg
Page 249 and 250:
Hasenoehrle (Rabbit Ears) 4 Serving
Page 251 and 252:
Hochrippe Und Sauerkraut (Spareribs
Page 253 and 254:
Holderkuechle (Elderberry Fritters)
Page 255 and 256:
Holderschmarren (Elderberry Scrambl
Page 257 and 258:
Hot German Bean Salad 6 Servings 1/
Page 259 and 260:
Hot German Rice Salad 6 Servings 6
Page 261 and 262:
Jaegerschnitzel 3 Servings 2 pork (
Page 263 and 264:
German Apple Cake 8 Servings 1 c su
Page 265 and 266:
Jean's Sauerkraut Hotdish 6 Serving
Page 267 and 268:
Kaesetorte (Cheesetorte) 1 Servings
Page 269 and 270:
Kaessuppe (Cheese Soup) 4 Servings
Page 271 and 272:
peas and decorate the pan with spri
Page 273 and 274:
Kalbsschnitzel Mit Joghurt 4 Servin
Page 275 and 276:
Kalter Kartoffelsalat (Cold Potato
Page 277 and 278:
Kapuska (Sauerkraut) And Kielbasa 6
Page 279 and 280:
Kartoffelklosse (Potato Dumplings)
Page 281 and 282:
Kartoffelkratzet - Kartoffelschmarr
Page 283 and 284:
Kartoffelpfannkuchen (Potato Pancak
Page 285 and 286:
Kasespatzle (Spaetzle Cheese Noodle
Page 287 and 288:
Kekstorte (German Cookie Cake) 1 Se
Page 289 and 290:
Klossel Suppe (Dumpling Soup) 1 Ser
Page 291 and 292:
Knoepfle- Oder Spaetzleteig (Basic
Page 293 and 294:
(Increase heat, add flour & water m
Page 295 and 296:
in flour. Cook for 3 minutes, stirr
Page 297 and 298: Kratzet - Mehlkratzet - Duranand 4
Page 299 and 300: Krautfleisch - Pork Casserole W/ Ca
Page 301 and 302: added to the hot soup at the table.
Page 303 and 304: Kugelhof 6 c flour,Sifted plus flou
Page 305 and 306: Leber Und Bratwurst Auflauf (Liver
Page 307 and 308: Lebkuchen (German Honey Cakes) 1 Se
Page 309 and 310: glazed. Makes 4 dozen bars. Linzer
Page 311 and 312: Store in airtight containers at roo
Page 313 and 314: Marinated Potato Salad 4 Servings 2
Page 315 and 316: Marzipan (Candies) 2 Servings 1 lb
Page 317 and 318: Mohn Kuchen 12 Servings 1 dough 1 c
Page 319 and 320: Mohren Mit Geschnetzeltern 4 Servin
Page 321 and 322: Mom's German Meatballs 12 Servings
Page 323 and 324: Nuernberger Rostbratwuerste 6 Servi
Page 325 and 326: Nusskipferl (Nut Crescents) 10 Serv
Page 327 and 328: until well blended. Stir in oats. D
Page 329 and 330: Ofennudle (Rohrnudle) 4 Servings 50
Page 331 and 332: Pfeffernusse 1 Servings 2 egg yolks
Page 333 and 334: Pflaumenkuchen (Plum Cake) 16 Servi
Page 335 and 336: Plunder Flechten 1 egg,beaten 1/2 c
Page 337 and 338: Polnische Jaegertopf (Polish Hunter
Page 339 and 340: Pork Hocks (Schweinshaxe) 2 Serving
Page 341 and 342: Potato And Cucumber Soup-Gurken Und
Page 343 and 344: Rahm-Fleckle (Sweet Or Sour Cream D
Page 345 and 346: aisins, reserving rum, and sprinkle
Page 347: Real German Potato Salad 8 Servings
Page 351 and 352: Rheinischer Sauerbraten (Rhenish St
Page 353 and 354: Rindergulasch (Beef Goulash) 1 Serv
Page 355 and 356: Rohrmus Mit Aepfeln Oder Gruiben(Ap
Page 357 and 358: Rostbraten Mit Pilzfulle 6 Servings
Page 359 and 360: Roter Press-Sack (Red Head Cheese)
Page 361 and 362: Rouladen Of Beef 6 Servings 1 1/2 l
Page 363 and 364: Rye Bread 4 Servings 2 yeast,active
Page 365 and 366: Sandtortchen (Sand Tarts) 24 Servin
Page 367 and 368: Satarasch 4 Servings 750 g pork,cub
Page 369 and 370: Sauerbraaten & Potato Dumplings In
Page 371 and 372: Sauerbraten (Sweet Sour Beef) 6 Ser
Page 373 and 374: Sauerbraten W/Sweet & Sour Cabbage
Page 375 and 376: Serve with potato dumplings or brea
Page 377 and 378: enough . But you taste and decide!)
Page 379 and 380: Saure Kartoffel (Saure Raedle, Eing
Page 381 and 382: sauce over it. Scheiterhaufen (Log
Page 383 and 384: Schinkenspeck > German Bacon 1 for
Page 385 and 386: Schlesisches Himmelreich (Silesian
Page 387 and 388: Schneiderflecklesuppe 4 Servings 1
Page 389 and 390: Schokoladenpretzel (Chocolate Pretz
Page 391 and 392: Schwalbennester (Barvarian Veal) 4
Page 393 and 394: Schweines Mit Bodabire And Aepfel 4
Page 395 and 396: Schweinsmedallions Mit Sommermajora
Page 397 and 398: Senfgurken 1 Servings 2 Kg small cu
Page 399 and 400:
Spargel In Weisser Sosse 4 Servings
Page 401 and 402:
Speckkartoffel (Potatoes With Bacon
Page 403 and 404:
8. Cook the dumplings in the simmer
Page 405 and 406:
dough into a raised rim. Cover the
Page 407 and 408:
Steaks Esterhazy 4 Servings 1/4 lb
Page 409 and 410:
Streusel Kuchen 1 Servings 1/2 c po
Page 411 and 412:
Surbraten (Corned Pork) 4 Servings
Page 413 and 414:
Thueringer Kloesse 1 Servings 18 la
Page 415 and 416:
Tomato Salad 4 Servings 5 md tomato
Page 417 and 418:
Tropfkrapfen (Drop Donuts) 10 Servi
Page 419 and 420:
Uberbackener Spinat Mit Kase (Baked
Page 421 and 422:
an icing bag with the mixture and p
Page 423 and 424:
2-3 minutes on each side. Season ea
Page 425 and 426:
Veal Rounds With Vegatables 4 Servi
Page 427 and 428:
Veal With Sheeps Cheese (German) 4
Page 429 and 430:
Venetian Veal Pie 6 Servings 1 1/2
Page 431 and 432:
Weiche Lebkuche Mit Tschaklett (Cho
Page 433 and 434:
Weiner Saft Gulasch (Viennese Beef
Page 435 and 436:
Weinkuechle (Wine Fritters) 4 Servi
Page 437 and 438:
Weisse Bohnensuppe (White Bean Soup
Page 439 and 440:
Westphalian Cabbage 4 Servings 2 lb
Page 441 and 442:
White Asparagus In White Sauce 4 Se
Page 443 and 444:
Wiener Schnitzel 6 Servings 4 oz ve
Page 445 and 446:
Wild Pig On Sauerkraut 6 Servings 4
Page 447 and 448:
Wurstsalat (Sausage Salad) 1 Servin
Page 449 and 450:
Zucchini-Kuchen (Zucchini Cake) 6 S
Page 451 and 452:
Zwetschgendatsche (Damson Plum Tart
Page 453 and 454:
in the middle rack at 375 degrees F
Page 455 and 456:
Bastilla 1 lb chicken breasts (or t
Page 457 and 458:
Braised Lamb Shanks In Lemon-Dill S
Page 459 and 460:
Béchamel-Coated Fried Chicken 4 Se
Page 461 and 462:
Chiles & Garlic In Oil 6 Servings 2
Page 463 and 464:
Cucumbers Stuffed With Feta 8 Servi
Page 465 and 466:
with Apricot Sauce. Fried Cinnamon
Page 467 and 468:
Ganza 4 Servings 3 eggs 3/4 c milk
Page 469 and 470:
and lemon juice and paint some gene
Page 471 and 472:
Greek Stifado With Feta Cheese Crus
Page 473 and 474:
Green Bean Salad With Feta-Walnut M
Page 475 and 476:
are. 6. Divide each tuna steak into
Page 477 and 478:
Lima Bean Plaki 8 Servings 1 lb dri
Page 479 and 480:
through (20 minutes). With a slotte
Page 481 and 482:
Stuffed Grape Leaves 1/4 c currants
Page 483 and 484:
Combine all of the ingredients for
Page 485 and 486:
Baked Parsnips Irish Style 8 Servin
Page 487 and 488:
Beacan Bruithe (Baked Mushrooms) [i
Page 489 and 490:
Boiled Collar Of Bacon With Creamy
Page 491 and 492:
Braised Celery (Irish) 4 Servings 1
Page 493 and 494:
Cabbage And Bacon (Irish) 4 Serving
Page 495 and 496:
Colonial Goose 8 Servings 5 lb Lamb
Page 497 and 498:
County Cork Irish Stew Lamb,Irish,V
Page 499 and 500:
Dressed Cabbage (Irish) 4 Servings
Page 501 and 502:
Emerald Isle Cooler 1 Servings 5 oz
Page 503 and 504:
Irish Beef In Guinness 6 Servings 2
Page 505 and 506:
Irish Coffee No. 2 2 Servings 1 1/2
Page 507 and 508:
Irish Hot Pot 6 Servings md Potatoe
Page 509 and 510:
Irish Loin Of Pork Servings To 6 lb
Page 511 and 512:
Irish Stew Servings T Oil lg Onion
Page 513 and 514:
Kidney Soup (Irish) Servings Beef k
Page 515 and 516:
Low Calorie Irish Colcannon Serving
Page 517 and 518:
Parsnip Cakes (Irish) Servings lb P
Page 519 and 520:
Real Irish Stew Servings 1/2 lb Mut
Page 521 and 522:
Shamrock Servings 1/2 fl Irish whis
Page 523 and 524:
Shannon Dove Servings fl Irish whis
Page 525 and 526:
Steak And Guinness Pie (Irish) Serv
Page 527 and 528:
Trimlestown Roast Sirloin (Irish) S
Page 529 and 530:
Russian Kulich Russian Recipes 1/2
Page 531 and 532:
Armenian Lentil Soup Servings c oni
Page 533 and 534:
Baklazhan /Chopped Eggplant With Ma
Page 535 and 536:
Basturma (Georgian Pomegranate Mari
Page 537 and 538:
Beet Kvas Servings lb beets, water
Page 539 and 540:
Blinchaty Pirog 1 T oil onion,chopp
Page 541 and 542:
towel. Make blini with the remainin
Page 543 and 544:
Remove meat from soup; set aside. S
Page 545 and 546:
Burakovyi Kvas (Fermented Beet Juic
Page 547 and 548:
Carrot Babka Servings lb carrots pe
Page 549 and 550:
Ceregi 1 Servings 1/2 c butter 4 c
Page 551 and 552:
Charkhali (Beet And Coriander Pickl
Page 553 and 554:
sugar mixture. Pour reserved cherry
Page 555 and 556:
Chicken Kotletki With Sour Cream Sa
Page 557 and 558:
Chrov Plav Servings c rice,Uncooked
Page 559 and 560:
Cossack Braised Lamb Servings 1/16
Page 561 and 562:
Cossack Dill Pickles Servings garl
Page 563 and 564:
Cucumber Dill Salad Servings cucumb
Page 565 and 566:
Didivs'ka Iushka (Grandfather Soup)
Page 567 and 568:
Eggplant Pkhali Servings lg eggfrui
Page 569 and 570:
Fruited Rice W/ Mushrooms & Almonds
Page 571 and 572:
4. Bake in preheated hot oven (425'
Page 573 and 574:
aking sheet, slightly squash the to
Page 575 and 576:
Givech / Mixed Vegetable Caviar Ser
Page 577 and 578:
Gozinaki (Walnut & Honey Crunch) Se
Page 579 and 580:
Grzyby W Smietanie (Mushrooms With
Page 581 and 582:
into the center of each square, add
Page 583 and 584:
sugar, beef and bacon. Bring to a b
Page 585 and 586:
Kalduni (Russian Dumplings) THE DOU
Page 587 and 588:
Serves 4. Kalduni With Stroganoff-S
Page 589 and 590:
Kartopliana Nachynka (Potato-Cheese
Page 591 and 592:
this time. Pour sauce over duck. Se
Page 593 and 594:
Khachapuri (Cheese Pie) 6 Servings
Page 595 and 596:
same system as for cheese filling.
Page 597 and 598:
Khalia - Georgian Spicy Beef Stew S
Page 599 and 600:
Khvorost (Filhozes) Servings eggs T
Page 601 and 602:
high heat. Skim the foam as needed.
Page 603 and 604:
Kirsov's Pudding Servings lg. sweet
Page 605 and 606:
moderate heat and add the stuffed c
Page 607 and 608:
Kolachki 6 Servings COOKIE DOUGH ==
Page 609 and 610:
Kotlety Tsiplenokovo Po-Kievski (Ch
Page 611 and 612:
garlic, lower heat to medium, and c
Page 613 and 614:
Kulich 24 Servings 1/3 c raisins,go
Page 615 and 616:
Kumpanskiey. 4 Servings Mix equal p
Page 617 and 618:
and the vermouth until well blended
Page 619 and 620:
Kwerstkhi Nigozee Satsabelly (Egg S
Page 621 and 622:
chick-peas* rather than canned ones
Page 623 and 624:
Lamb, Raisin, & Bean Polov Serving
Page 625 and 626:
Lemon Kvas Servings dry yeast envel
Page 627 and 628:
Lobio Soup (Red Bean Soup) 1 Servin
Page 629 and 630:
serving dish and allow to cool. In
Page 631 and 632:
Makovyi Knysh (Poppy Seed Roll) ROL
Page 633 and 634:
Malinnik Servings lb raspberries fr
Page 635 and 636:
Medianyky (Honey Cookies) Servings
Page 637 and 638:
Milk Soup W/ Vegetables "Molochuna
Page 639 and 640:
Mocha Honey Cream Torte Servings eg
Page 641 and 642:
Mrybova Pidlyva (Mushroom Gravy) Se
Page 643 and 644:
Nachinyonaya Forel (Stuffed Trout)
Page 645 and 646:
Okroshka Servings c meat,cooked cuc
Page 647 and 648:
Omelet Cu Brinza Si Ciapa Verde (Om
Page 649 and 650:
Pampushky (Raised Doughnuts With Fi
Page 651 and 652:
Parcha Bozbash - Lamb Soup W/ Chest
Page 653 and 654:
Pashtet Iz Pachonki Servings lb chi
Page 655 and 656:
for another 2 mins to brown skin si
Page 657 and 658:
either on waxed paper or board spri
Page 659 and 660:
Pineapple Squares (Annanasa Keturka
Page 661 and 662:
and simmer together for an hour. Ad
Page 663 and 664:
Place piroshki on a cookie sheet or
Page 665 and 666:
the broth clear, do not press the b
Page 667 and 668:
Pokhlyobka Mushroom & Barley Soup S
Page 669 and 670:
Polish Babka Servings 1/2 c milk c
Page 671 and 672:
Potato Kugel 6 Servings 9 potatoes,
Page 673 and 674:
for 20 min till done. Gravy: sear f
Page 675 and 676:
Pyrizhky (Baked Turnovers) Servings
Page 677 and 678:
Ramen Chicken Salad 3 pounds shredd
Page 679 and 680:
Recipe For Pierogies Servings c flo
Page 681 and 682:
peppercorns, parsley, & salt & cook
Page 683 and 684:
Ruby Red Borscht Servings lg beets
Page 685 and 686:
Samarkand Lamb 1 Servings 500 g lam
Page 687 and 688:
tender. Remove poultry pieces, disc
Page 689 and 690:
Selyodka S Gorchichnoi Pripavoi Ser
Page 691 and 692:
Setsamandi (Kharcho) (Lamb, Rice &
Page 693 and 694:
Shchi (Cabbage Soup) 10 porcini wel
Page 695 and 696:
Wet a linen dishtowel and place it
Page 697 and 698:
Serves 4. Siberian Pelmeni (Meat-Fi
Page 699 and 700:
Soko Kwerstkhi (Mushroom And Eggs)
Page 701 and 702:
the beef is tender. Should liquid e
Page 703 and 704:
Studynyna Rybiacha (Fish In Aspic)
Page 705 and 706:
Sweet Onion Salad 2 Servings FLATBR
Page 707 and 708:
Syrniki With Potato Servings lb cot
Page 709 and 710:
Tart Kebab Sauce 10 Servings 1/2 c
Page 711 and 712:
sifted flour. Stir and cook for 3 m
Page 713 and 714:
Tourlu 4 Servings 1/2 lb green bean
Page 715 and 716:
close at seam, cut pockets slightly
Page 717 and 718:
Vareniki (Ukrainian Filled Dumpling
Page 719:
almost 15 minutes. Turn the heat up
show all

VOLUME 1 - Kilimanjaro Foods

Create successful ePaper yourself

Delete template?

Save as template?