- Page 1 and 2: VOLUME 1 This eBook brought to you
- Page 3 and 4: Sole And Salmon Rolls With Ginger B
- Page 5: Cassibowle Celery Root Salad (Selle
- 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: 1 Servings 2 lg eggs 1/2 t water Sa
- Page 49 and 50: 1 Servings 2 lg eggs 1/2 t water Sa
- 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 and 348:
Real German Potato Salad 8 Servings
- Page 349 and 350:
Red-Beet Salad 6 Servings 2 red bee
- 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
Change language