Recipes from around the world – Volume 2 - 2x2successteam.com

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Recipes from around the world – Volume 2 Bake in SLOW oven (275 degress) until done. Baking time depends upon size of cake. 8 1/2 X 4 inch load requires about 2 hrs. DO NOT OVERBAKE. Cake should be farely moist when done. Remove waxed paper immediately after removing cake from oven after baking. Immediately rewrap COMPLETELY in fresh waxed paper or cellophane. This will seal in moisture. (Paper in which cake is baked will become set on cake and difficult to remove later when cold.) Fruit Kuchen 6 Servings 1/3 c butter (or margarine) -softene 1/3 c sugar 1/2 t vanilla 2 eggs 1 t baking powder 1 c all-purpose flour,sifted 2 T milk 2 c fruit (peaches,apricots, st 1 whipped cream Cream butter in a large bowl and mix in sugar. Beat until light and fluffy. Add vanilla and eggs, one at a time, beating well after each 342
Recipes from around the world – Volume 2 addition. Sift baking powder with flour. Add, alternately with milk, to creamed mixture. Mix well. Spoon into a 9 X 1 1/4 inch round cake pan lined with wax paper; spread evenly. Bake in a preheated moderate oven (350^F.) for 30 mins, or until done. Cool for 5 mins. Turn out on a rack and take off paper. Cool. Arrange fruit slices, sweetened with sugar if desired, over cake. Serve decorated with whipped cream. Serves 6. Fruit Torte 343
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Recipes from around the world - Vol
Page 3 and 4:
Mango Bombe Parfait Torte Plain Ome
Page 5 and 6:
Apple Lokshen (Noodle) Kugel (Sweet
Page 7 and 8:
Bratwurst In Beer, Berlin Style Rec
Page 9 and 10:
Essig Krautersauce Recipes from aro
Page 11 and 12:
Gruibensalat (Crackling Salad) Reci
Page 13 and 14:
Kartoffelloibla (Swabian Croquettes
Page 15 and 16:
Pflaumenkuchen (Plum Cake) Recipes
Page 17 and 18:
Schledderles-Suppe (Schlettersuppe)
Page 19 and 20:
Weiner Schnitzel Weinkuechle (Wine
Page 21 and 22:
Page 23 and 24:
Steak And Guinness Pie (Irish) Tom
Page 25 and 26:
Georgian Fruit Buns Georgian Potato
Page 27 and 28:
Lobio Soup (Red Bean Soup) Recipes
Page 29 and 30:
Page 31 and 32:
Page 33 and 34:
Page 35 and 36:
Brioches 12 Servings 2 1/4 c flour,
Page 37 and 38:
1/2 c dry white wine,water or -brot
Page 39 and 40:
2 T butter,Softened 12 lg croutons
Page 41 and 42:
Page 43 and 44:
1 lb knackwurst 1 lb italian sausag
Page 45 and 46:
1 T fresh parsley,Minced -(optional
Page 47 and 48:
3 bay leaves Recipes from around th
Page 49 and 50:
Page 51 and 52:
Franconia Root Vegetables 6 Serving
Page 53 and 54:
Page 55 and 56:
Page 57 and 58:
Gratin Of Melting Potatoes 8 Servin
Page 59 and 60:
3 T brandy 1 egg 1 1/2 T fresh basi
Page 61 and 62:
Page 63 and 64:
Home Made French Dressing 1 Serving
Page 65 and 66:
Page 67 and 68:
Madeira Cream Sauce 6 Servings 2 sh
Page 69 and 70:
1 1/2 c water Recipes from around t
Page 71 and 72:
Page 73 and 74:
Plain Omelet With Cheese 1 Servings
Page 75 and 76:
2 lg eggs 1/2 t water Salt Black pe
Page 77 and 78:
Page 79 and 80:
Page 81 and 82:
Page 83 and 84:
1 T olive oil 3/4 c onions,chopped
Page 85 and 86:
1/2 t salt 1/8 t white pepper 1/8 t
Page 87 and 88:
2 t lemon juice 1 egg ROLLING MIXTU
Page 89 and 90:
Page 91 and 92:
Page 93 and 94:
Page 95 and 96:
Shirred Eggs 1 Servings 1 t butter
Page 97 and 98:
Season to taste with salt and peppe
Page 99 and 100:
4 Servings 1 salmon fillet,1 inch t
Page 101 and 102:
1 T butter SPANISH FILLING 1/2 T bu
Page 103 and 104:
2 t lemon juice 1 egg ROLLING MIXTU
Page 105 and 106:
Page 107 and 108:
Page 109 and 110:
-minced 1/2 lb mushrooms,sliced 1 b
Page 111 and 112:
Page 113 and 114:
Vegetable Cassoulet STOCK Recipes f
Page 115 and 116:
4 lb venison,cut in 2" chunks 1 car
Page 117 and 118:
Page 119 and 120:
Yields: 2 cups Recipes from around
Page 121 and 122:
Page 123 and 124:
Page 125 and 126:
Alkovendressing 1 Servings 40 g sal
Page 127 and 128:
Almond Crescent Cookies 1 Servings
Page 129 and 130:
Page 131 and 132:
4 eggs 1 T anise seed or 1 few drop
Page 133 and 134:
Page 135 and 136:
Page 137 and 138:
Apfelstrudel (Apple Strudel) 6 Serv
Page 139 and 140:
Apple And Cream Kuchen 4 Servings 1
Page 141 and 142:
Apple And Rum Custard Cake 8 Servin
Page 143 and 144:
8 oz medium egg noodles 1/4 c marga
Page 145 and 146:
1 lb brown sugar 1 t baking powder
Page 147 and 148:
Page 149 and 150:
Page 151 and 152:
Page 153 and 154:
Baltic German Beet Relish 1 Serving
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Page 157 and 158:
4 lb veal neck 1 1/2 oz crisco 2 be
Page 159 and 160:
600 ml beef stock,well flavoured Re
Page 161 and 162:
oom temperature. Barvarian Sausage
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Barvarian Veal 4 Servings 1 lb veal
Page 165 and 166:
Baslerleckerli 1 Servings 3 oz oran
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Page 169 and 170:
4 Servings 4 potatoes,medium 4 baco
Page 171 and 172:
Serves 4. Recipes from around the w
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Page 175 and 176:
Bavarian Roast Suckling Pig 1 suckl
Page 177 and 178:
Page 179 and 180:
Bayerisch Kraut 1 Servings 1 white
Page 181 and 182:
1 qt strawberries,fresh 3/4 c sugar
Page 183 and 184:
1 c ice cream,vanilla 1 t vanilla 1
Page 185 and 186:
pieces. Recipes from around the wor
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Page 189 and 190:
Bee Sting (Bienenstich) 1 Servings
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Beef Rolls 4 Servings 4 sandwich (o
Page 193 and 194:
4 Servings Recipes from around the
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2/3 c carbonated soda water 1 t sal
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Birnensuppe (Pear Soup) 2 Servings
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4 Servings 60 g butter (1/4 cup) 2
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1 t salt 1 t worcestershire sauce 1
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Page 211 and 212:
Blueberry Kuchen Recipes from aroun
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Page 215 and 216:
Page 217 and 218:
Boiled Red Cabbage 6 Servings 2 oz
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4 Servings 125 g meat [mixture of,G
Page 221 and 222:
1 clove 25 g (1 oz.) german butter
Page 223 and 224:
2 T butter Pepper Salt Recipes from
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1 pepper 1 onion,chopped 1 caraway
Page 235 and 236:
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Cheese Strata 4 Servings 10 sl brea
Page 247 and 248:
3 T margarine,melted Recipes from a
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Page 255 and 256:
1 stewing chicken 1 cold water 1 sa
Page 257 and 258:
Page 259 and 260:
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Christmas Borscht 8 Servings 32 oz
Page 263 and 264:
Cinnamon Kuchen 1 Servings 1 egg,be
Page 265 and 266:
Classic German Burgers 6 Servings R
Page 267 and 268:
1 c sugar 6 1/2 c flour 1 *dissolve
Page 269 and 270:
1 t prepared mustard 1/4 t garlic s
Page 271 and 272:
1. Season the meat, rub in good. Re
Page 273 and 274:
Crumb Cake 6 Servings Recipes from
Page 275 and 276:
Cucumber And Potato Soup 4 Servings
Page 277 and 278:
Cucumber Relish Salad 4 Servings 2
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Page 281 and 282:
1 temp 1 c butter,at room temp. 2 c
Page 283 and 284:
1 milk (a little) Recipes from arou
Page 285 and 286:
another 15 minutes. Recipes from ar
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Page 289 and 290:
Page 291 and 292: Dodd's Lebkuchen 3 Servings 3 c all
Page 293 and 294: 1 lb tender beef goulash 10 little
Page 295 and 296: 1/2 c onion,diced 1 T lemon juice 8
Page 297 and 298: Recipes from around the world - Vol
Page 305 and 306: 500 g flour (a generous lb) 1/2 l w
Page 307 and 308: 1 yellow turnip [substitute -carrot
Page 311 and 312: cantaloupe, or plump raspberries. R
Page 317 and 318: 4 Servings 1/2 lb ground beef,lean
Page 319 and 320: 1 lb* flour (probably 4 1/2 -cups l
Page 321 and 322: 1/2 peel of orange 1/2 peel of lemo
Page 325 and 326: Filled Mini Cucumbers 4 Servings 3
Page 329 and 330: Flaedle 4 Servings 200 g flour (1 3
Page 331 and 332: 3 1/2 c flour,unbleached, sifted Re
Page 335 and 336: produce a smooth, creamy sauce. Rec
Page 339 and 340: 20 Servings 2 2/3 oz pears,dried 3
Page 341: 1 t vanilla 4 c flour 1 t soda 1 t
Page 351 and 352: 2 c sugar 1 1/2 c farina 6 to 7 egg
Page 357 and 358: Gefuellte Maultaschen 4 Servings 25
Page 359 and 360: the pasta once. Recipes from around
Page 363 and 364: 2 t paprika 2 bay leaves 6 cloves,w
Page 367 and 368: Serves 4. Recipes from around the w
Page 371 and 372: 3 lb beef roast,chuck 1 T oil 1 c w
Page 373 and 374: 1/4 c water 1 salt Recipes from aro
Page 379 and 380: Goulash Soup [gulyassuppe] 5 Servin
Page 381 and 382: Green-Bean Salad 4 Servings 1 lb gr
Page 383 and 384: Grilled Herb Schnitzel 4 Servings 1
Page 385 and 386: 2 T coconut,grated 1 clove garlic 1
Page 387 and 388: 1 nutmeg to taste,Ground Recipes fr
Page 391 and 392: Gruibensalat (Crackling Salad) 4 Se
Page 393 and 394:
Page 395 and 396:
Grune Bohnen Mit Birner 4 Servings
Page 397 and 398:
Page 399 and 400:
2 T vegetable oil 8 c water 1 t sal
Page 401 and 402:
1/2 t salt 4 c flour,unbleached, un
Page 403 and 404:
Page 405 and 406:
Page 407 and 408:
Hackbraten (Falscher Has) 4 Serving
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Page 411 and 412:
4 Servings 3/4 lb fresh egg noodles
Page 413 and 414:
1 leek 7 T butter 1 lg onion 4 T fl
Page 415 and 416:
Page 417 and 418:
Haselnussmakronen 20 Servings Recip
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Page 421 and 422:
Hasenoehrle (Rabbit Ears) 4 Serving
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1/2 t caraway seeds 1/2 t pepper 10
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Page 429 and 430:
Holdermus (Elderberry Mush) Recipes
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Page 433 and 434:
Hot Dutch Potato Salad 1 Servings 4
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Hot German Bean Salad 6 Servings 1/
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Hot German Potato Salad 6 Servings
Page 439 and 440:
3 T sugar 2 T water 1/2 t salt 1/4
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1/2 t pepper 3 potatoes,medium 3 T
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Page 445 and 446:
Page 447 and 448:
Janet's Christmas Stollen 1 Serving
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Jean's Sauerkraut Hotdish 6 Serving
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1 Servings 8 7/8 oz margarine 7 oz
Page 453 and 454:
1/4 lb sugar Recipes from around th
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Page 457 and 458:
Add to soup just before serving. Se
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4 apples,med. peel and slice 1/2 c
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Page 469 and 470:
Page 471 and 472:
Page 473 and 474:
Page 475 and 476:
4 Servings 200 g potatoes [that hav
Page 477 and 478:
2 eggs 1 T sour cream (or milk) 3 T
Page 479 and 480:
- 1 tbsp,) Recipes from around the
Page 481 and 482:
Page 483 and 484:
Page 485 and 486:
Katzeng'schrei (Caterwauling) 4 Ser
Page 487 and 488:
Page 489 and 490:
1 T vegetable oil 1/2 t salt 1/8 t
Page 491 and 492:
1 qt beef broth Recipes from around
Page 493 and 494:
Page 495 and 496:
Page 497 and 498:
Page 499 and 500:
Konigsberg Meatballs 4 Servings 3/4
Page 501 and 502:
Kraeuterbutter 1 Servings 80 g of b
Page 503 and 504:
25 g fresh yeast (.9 oz) 1 3/4 l mi
Page 505 and 506:
Page 507 and 508:
Page 509 and 510:
Page 511 and 512:
salt and freshly milled pepper. Rec
Page 513 and 514:
Page 515 and 516:
Page 517 and 518:
Page 519 and 520:
Page 521 and 522:
Page 523 and 524:
Lebkuchen (Spice Bars) 12 Servings
Page 525 and 526:
Page 527 and 528:
Page 529 and 530:
Page 531 and 532:
Marinated Potato Salad 4 Servings 2
Page 533 and 534:
Page 535 and 536:
Marzipan (Candies) 2 Servings 1 lb
Page 537 and 538:
Page 539 and 540:
1 dough 1 c sugar 1 c margarine 1 e
Page 541 and 542:
Page 543 and 544:
Page 545 and 546:
covered with syrup. Recipes from ar
Page 547 and 548:
Page 549 and 550:
Nuernberger Rostbratwuerste 6 Servi
Page 551 and 552:
12 Servings 1 leg of fresh pork,bon
Page 553 and 554:
1 c sour cream 3 egg yolks,large Re
Page 555 and 556:
1 3/4 c all-purpose flour 1/2 t bak
Page 557 and 558:
Page 559 and 560:
Ofennudle (Rohrnudle) 4 Servings 50
Page 561 and 562:
Page 563 and 564:
1/4 t pepper 2 c flour 3 T cut citr
Page 565 and 566:
Page 567 and 568:
Page 569 and 570:
Plunder Flechten 1 egg,beaten 1/2 c
Page 571 and 572:
Plunder Hornchen 1 Servings Recipes
Page 573 and 574:
Page 575 and 576:
4 pork chops 1/4 t pepper 1 1/2 T v
Page 577 and 578:
1 salt 1 black pepper corns Recipes
Page 579 and 580:
Page 581 and 582:
Page 583 and 584:
Page 585 and 586:
Page 587 and 588:
Page 589 and 590:
2 1/4 t baking powder 1/4 t salt 1/
Page 591 and 592:
1/4 c pickle juice (or 1 t sugar -a
Page 593 and 594:
Page 595 and 596:
Page 597 and 598:
Page 599 and 600:
Page 601 and 602:
3 onions,medium, chopped 1/2 t salt
Page 603 and 604:
1 1/2 c beef broth,hot 4 peppercorn
Page 605 and 606:
Page 607 and 608:
Rostbraten Mit Pilzfulle 6 Servings
Page 609 and 610:
Page 611 and 612:
Page 613 and 614:
1 t sugar 2 T vinegar 1/4 c wine,re
Page 615 and 616:
6 dill pickle spears 2 T vegetable
Page 617 and 618:
Page 619 and 620:
Salatmarinade 1 Servings 1 t sugar
Page 621 and 622:
Sandtortchen (Sand Tarts) 24 Servin
Page 623 and 624:
Sarazener (Saracen) 4 Servings 600
Page 625 and 626:
750 g pork,cubed 5 T vegetable oil
Page 627 and 628:
4 T to 5 tb sour cream 1 1/2 l meat
Page 629 and 630:
Page 631 and 632:
Page 633 and 634:
Page 635 and 636:
Page 637 and 638:
50 g fat (3 1/2 tbsp) 1 onion,finel
Page 639 and 640:
Page 641 and 642:
Page 643 and 644:
Page 645 and 646:
Page 647 and 648:
10 Servings 4 lb rump roast,beef, b
Page 649 and 650:
1 t (heaped) cinnamon 125 g raisins
Page 651 and 652:
Page 653 and 654:
Page 655 and 656:
and greens). Serve. Serves 4. Recip
Page 657 and 658:
Schnecken 12 Servings 1 cottagechee
Page 659 and 660:
Schneiderflecklesuppe 4 Servings 1
Page 661 and 662:
Page 663 and 664:
1/2 c butter (or margarine) 1/4 c s
Page 665 and 666:
-cups) -plus 2,tbsp) 2 T to 3 tb fl
Page 667 and 668:
2 T unbleached flour 1/4 c red wine
Page 669 and 670:
Page 671 and 672:
Schweineschnitzel 6 Servings 4 (6-o
Page 673 and 674:
Page 675 and 676:
4 Servings 4 stale rolls ('batzenst
Page 677 and 678:
3 bn dill,finely chopped 5 borretsc
Page 679 and 680:
Page 681 and 682:
Spatzle (Spaetzle Noodles) 4 Servin
Page 683 and 684:
Page 685 and 686:
Page 687 and 688:
1 salt 150 g bacon 1 fat for frying
Page 689 and 690:
-finely diced,(10 1/2 oz) 1 egg yol
Page 691 and 692:
Page 693 and 694:
Steaks Esterhazy 4 Servings 1/4 lb
Page 695 and 696:
Page 697 and 698:
Streusel Kuchen 1 Servings 1/2 c po
Page 699 and 700:
1/4 c sugar 1/4 c brown sugar 2 t c
Page 701 and 702:
2 T (approx.) salt Recipes from aro
Page 703 and 704:
very good. Recipes from around the
Page 705 and 706:
Page 707 and 708:
Tomato Salad 4 Servings 5 md tomato
Page 709 and 710:
Topfenkuchen 1 Servings 2 1/2 c flo
Page 711 and 712:
Tropfkrapfen (Drop Donuts) 10 Servi
Page 713 and 714:
1 c cut green beans,* 1 green onion
Page 715 and 716:
1/8 t nutmeg 1/4 t pepper Recipes f
Page 717 and 718:
Page 719 and 720:
Page 721 and 722:
Page 723 and 724:
Page 725 and 726:
1/2 t salt,or to taste 1/4 t paprik
Page 727 and 728:
1/2 t salt 3/4 t curry powder 2 oni
Page 729 and 730:
Page 731 and 732:
Page 733 and 734:
Page 735 and 736:
Page 737 and 738:
Page 739 and 740:
12 Servings 4 lb onions,sliced or d
Page 741 and 742:
1 c flour 1 c fine bread crumbs,Dri
Page 743 and 744:
Page 745 and 746:
Page 747 and 748:
Page 749 and 750:
Westphalian Cabbage 4 Servings Reci
Page 751 and 752:
1 T parsley 2 T butter 1 bay leaf 1
Page 753 and 754:
1/4 t salt Recipes from around the
Page 755 and 756:
Page 757 and 758:
potatoes or salad as a side dish. W
Page 759 and 760:
Wild Pig On Sauerkraut 6 Servings 4
Page 761 and 762:
Page 763 and 764:
4 cold knackwurst,Precooked 1 peele
Page 765 and 766:
2 T unbleached flour 6 c stock,brot
Page 767 and 768:
-fruitcake,mix, as 1 the flavor wou
Page 769 and 770:
Page 771 and 772:
Zwetschgendatschi 1 Servings 1/4 lb
Page 773 and 774:
Zwiebelkuchen (Onion Pie) 8 Serving
Page 775 and 776:
Greek Recipes 1 lb rotini Recipes f
Page 777 and 778:
Page 779 and 780:
Page 781 and 782:
Page 783 and 784:
Page 785 and 786:
3 T wine vinegar,to taste 1 t sugar
Page 787 and 788:
fresh dill,* see note 2 c olive oil
Page 789 and 790:
Cucumbers Stuffed With Feta 8 Servi
Page 791 and 792:
Page 793 and 794:
Page 795 and 796:
TO PREPARE: Recipes from around the
Page 797 and 798:
Greek Easter Lamb Or Kid 8 Servings
Page 799 and 800:
Page 801 and 802:
- 1" cub 1 cucumber Recipes from ar
Page 803 and 804:
1 t cinnamon,Ground 1/2 t cumin,Gro
Page 805 and 806:
Page 807 and 808:
SERVING: Recipes from around the wo
Page 809 and 810:
Lamb And White Bean Ragoût Recipes
Page 811 and 812:
Page 813 and 814:
2 c water Recipes from around the w
Page 815 and 816:
Page 817 and 818:
Page 819 and 820:
Page 821 and 822:
4 cloves garlic,finely minced 1/4 t
Page 823 and 824:
Page 825 and 826:
Baked Parsnips Irish Style 8 Servin
Page 827 and 828:
Basic Irish Sausages 4 Servings 1 1
Page 829 and 830:
4 Servings 16 Large field mushrooms
Page 831 and 832:
1 Beef casings Recipes from around
Page 833 and 834:
salt content. Rinse well. Recipes f
Page 835 and 836:
Braised Celery (Irish) 4 Servings 1
Page 837 and 838:
Bunratty 1 Servings 1 1/2 fl Irish
Page 839 and 840:
Cabbage And Bacon (Irish) 4 Serving
Page 841 and 842:
1/2 t Salt 1/4 t Pepper Recipes fro
Page 843 and 844:
1/2 lb Old Carrots,Sliced 3 Parsley
Page 845 and 846:
Page 847 and 848:
Page 849 and 850:
Dressed Cabbage (Irish) 4 Servings
Page 851 and 852:
Page 853 and 854:
1 fl Green Creme de Menthe 1 fl Iri
Page 855 and 856:
1 1/2 l Ham stock 1 Salt and pepper
Page 857 and 858:
Page 859 and 860:
Irish Coffee No. 2 2 Servings 1 1/2
Page 861 and 862:
Irish Handshake 1 Servings 1 fl Iri
Page 863 and 864:
Irish Hot Pot 6 Servings Recipes fr
Page 865 and 866:
Irish Lamb Stew 6 Servings 1 Bonele
Page 867 and 868:
1/4 c onion,Minced 1/4 c lemon peel
Page 869 and 870:
Page 871 and 872:
Page 873 and 874:
Kidney Soup (Irish) 8 Servings 1 Be
Page 875 and 876:
Lois' Irish Stew 6 Servings 2 lb La
Page 877 and 878:
Low Calorie Irish Colcannon 4 Servi
Page 879 and 880:
Page 881 and 882:
1 pn Mace 2 T butter,Melted 1 Salt
Page 883 and 884:
Page 885 and 886:
simmering. Recipes from around the
Page 887 and 888:
Shamrock 1 Servings 1 1/2 fl Irish
Page 889 and 890:
Shannon Cream 1 Servings 1 fl Baile
Page 891 and 892:
Shannon Dove 1 Servings 1 fl Irish
Page 893 and 894:
Sorrel Soup (Irish) 8 Servings 1 lb
Page 895 and 896:
5 Onions 300 ml Guinness 8 bacon,Sl
Page 897 and 898:
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Page 901 and 902:
Page 903 and 904:
Page 905 and 906:
Armenian Lentil Soup 8 Servings 1 c
Page 907 and 908:
Page 909 and 910:
Page 911 and 912:
1 lg eggplant,(1 1/2 to 1 3/4 -lb)
Page 913 and 914:
1 plus 1/4 c for garnish 1 bay leaf
Page 915 and 916:
Page 917 and 918:
Beet Pkhali 1 Servings 3 lg beetroo
Page 919 and 920:
Blinchaty Pirog 1 T oil 1 onion,cho
Page 921 and 922:
Page 923 and 924:
Page 925 and 926:
1 T tomato paste 3 T red wine vineg
Page 927 and 928:
Bulitsikov's Eels 6 Servings 2 lb e
Page 929 and 930:
Page 931 and 932:
Cabbage W/ Smoked Meats 6 Servings
Page 933 and 934:
1 c bread crumbs 3 T butter 2 T flo
Page 935 and 936:
1/4 t pepper 1 t red-wine vinegar R
Page 937 and 938:
Page 939 and 940:
Page 941 and 942:
Page 943 and 944:
4 Servings 3 lb chicken breasts bon
Page 945 and 946:
2 t parsley 1/2 t garlic powder 2 t
Page 947 and 948:
2 t white vinegar 2/3 c sour cream
Page 949 and 950:
Page 951 and 952:
Circassian Chicken 1 Servings 3 1/2
Page 953 and 954:
Cossack Braised Lamb 1 Servings 3 1
Page 955 and 956:
Page 957 and 958:
16 peppercorns 5 lb cucumbers small
Page 959 and 960:
4 T yogurt plain 2 c cabbage,Shredd
Page 961 and 962:
Page 963 and 964:
Page 965 and 966:
Dnepro Chicken Stew 10 Servings 1 c
Page 967 and 968:
Eggplant Pkhali 6 Servings 1 lg egg
Page 969 and 970:
1/2 lb beef,Ground 1/2 lb lamb,Grou
Page 971 and 972:
1/2 c almonds,Slivered 1 c mushroom
Page 973 and 974:
2 T chives,chopped 2 T mint,chopped
Page 975 and 976:
Page 977 and 978:
Page 979 and 980:
Page 981 and 982:
1 md eggfruit [1.25 to 1.5 lb] 1/4
Page 983 and 984:
1 salt,to taste Recipes from around
Page 985 and 986:
Page 987 and 988:
Page 989 and 990:
Page 991 and 992:
Page 993 and 994:
1/2 lb slab bacon 10 c cold water 1
Page 995 and 996:
Page 997 and 998:
eserve. Recipes from around the wor
Page 999 and 1000:
Page 1001 and 1002:
2 t butter 1 sm onion,finely choppe
Page 1003 and 1004:
Page 1005 and 1006:
Page 1007 and 1008:
Page 1009 and 1010:
Kazakiye Riz - Kazkah Rice 8 Servin
Page 1011 and 1012:
Khachapuri (Cheese Pie) 6 Servings
Page 1013 and 1014:
Page 1015 and 1016:
Page 1017 and 1018:
Page 1019 and 1020:
Page 1021 and 1022:
Khvorost (Filhozes) 1 Servings 2 eg
Page 1023 and 1024:
Kievian Bosrcht Recipes from around
Page 1025 and 1026:
Page 1027 and 1028:
Kirghiz Baked Beef 8 Servings 2 lb
Page 1029 and 1030:
4 lg. sweet potatos &,Peeled -grate
Page 1031 and 1032:
Page 1033 and 1034:
3 c tomato juice Recipes from aroun
Page 1035 and 1036:
Kolachki Recipes from around the wo
Page 1037 and 1038:
Page 1039 and 1040:
Page 1041 and 1042:
Kotmis Satsivi 4 Servings Recipes f
Page 1043 and 1044:
2 c pumpernickel bread -preferably
Page 1045 and 1046:
1 black,Freshly Ground 1 pepper,To
Page 1047 and 1048:
1 c confectioners' sugar 1 reserved
Page 1049 and 1050:
Kumpanskiey. 4 Servings Recipes fro
Page 1051 and 1052:
Page 1053 and 1054:
them. Recipes from around the world
Page 1055 and 1056:
2 c meat stock beef (or pork) 2 c s
Page 1057 and 1058:
1/4 c red-wine vinegar 1/4 c water,
Page 1059 and 1060:
1 or 1 c fresh sour prunes 1/4 lb c
Page 1061 and 1062:
Page 1063 and 1064:
Page 1065 and 1066:
Page 1067 and 1068:
Lemon Kvas 1 Servings 1 dry yeast e
Page 1069 and 1070:
4 t salt 1/2 c onion fine,Chopped 1
Page 1071 and 1072:
1 T fresh mint,chopped 1 T fresh fl
Page 1073 and 1074:
Page 1075 and 1076:
Page 1077 and 1078:
Page 1079 and 1080:
Page 1081 and 1082:
Malinnik 6 Servings 1 lb raspberrie
Page 1083 and 1084:
1/2 c ,water 1 c sugar 1 c honey 6
Page 1085 and 1086:
2 T orange peel,Chopped 1 lg egg,be
Page 1087 and 1088:
Page 1089 and 1090:
Page 1091 and 1092:
Mocha Honey Cream Torte 2 Servings
Page 1093 and 1094:
Page 1095 and 1096:
10 Servings 1 c ,nachynka z hrybiv;
Page 1097 and 1098:
9 c water 1 c raw rice,well-rinsed
Page 1099 and 1100:
1 flour 3 T corn oil Recipes from a
Page 1101 and 1102:
Page 1103 and 1104:
Page 1105 and 1106:
Page 1107 and 1108:
Page 1109 and 1110:
10 Servings 2 T sugar 1/2 c water 2
Page 1111 and 1112:
Page 1113 and 1114:
-cubed 1/2 c pitted prunes or,Dried
Page 1115 and 1116:
Pashtet Iz Pachonki Recipes from ar
Page 1117 and 1118:
Page 1119 and 1120:
Page 1121 and 1122:
Page 1123 and 1124:
1 c water,boiling 1 lb young beet l
Page 1125 and 1126:
Page 1127 and 1128:
1 t vanilla 5 T milk 1 nuts,Ground
Page 1129 and 1130:
1 for sweet version 1 sugar,to tast
Page 1131 and 1132:
Piroshki 32 Servings 4 1/2 c bisqui
Page 1133 and 1134:
Page 1135 and 1136:
Page 1137 and 1138:
1 parsnip 1 turnip 2 large celery r
Page 1139 and 1140:
1 salt,to taste. Recipes from aroun
Page 1141 and 1142:
Page 1143 and 1144:
Polish Babka 1 Servings 2 1/2 c mil
Page 1145 and 1146:
Page 1147 and 1148:
Potato Kugel 6 Servings 9 potatoes,
Page 1149 and 1150:
Page 1151 and 1152:
Page 1153 and 1154:
Page 1155 and 1156:
Page 1157 and 1158:
Ramen Chicken Salad Recipes from ar
Page 1159 and 1160:
Rasputin's Codfish Soup 4 Servings
Page 1161 and 1162:
Recipe For Pierogies 50 Servings 4
Page 1163 and 1164:
8 c water 1 carrot,halved 2 bay lea
Page 1165 and 1166:
Page 1167 and 1168:
Page 1169 and 1170:
Page 1171 and 1172:
Samarkand Lamb 1 Servings 500 g lam
Page 1173 and 1174:
Page 1175 and 1176:
Page 1177 and 1178:
- into 1,diagonal pcs. 1/3 c red wi
Page 1179 and 1180:
Page 1181 and 1182:
Page 1183 and 1184:
Page 1185 and 1186:
Shchi (Cabbage Soup) 10 porcini wel
Page 1187 and 1188:
Page 1189 and 1190:
1 salt 1/4 c light vegetable oil 2
Page 1191 and 1192:
1 pepper to,Freshly Ground -taste 1
Page 1193 and 1194:
1 spicy tomato sauce,optional Recip
Page 1195 and 1196:
Page 1197 and 1198:
Page 1199 and 1200:
Sous Proven'cal 3 Servings 2 egg yo
Page 1201 and 1202:
Page 1203 and 1204:
-fish,canadian sol 3 fish heads and
Page 1205 and 1206:
Page 1207 and 1208:
Page 1209 and 1210:
Syrniki With Potato 1 Servings 1 lb
Page 1211 and 1212:
Page 1213 and 1214:
Tart Kebab Sauce 10 Servings 1/2 c
Page 1215 and 1216:
8 Servings Recipes from around the
Page 1217 and 1218:
1/2 c raw rice,well-rinsed black -p
Page 1219 and 1220:
1/2 t sugar (or honey) Recipes from
Page 1221 and 1222:
Page 1223 and 1224:
in second shallow dish. Recipes fro
Page 1225 and 1226:
2 c potatoes,mashed 3 eggs,well bea
Page 1227 and 1228:
8 T butter,sweet Recipes from aroun
Page 1229 and 1230:
Page 1231 and 1232:
Veal Stew W/ Cherries 6 Servings Re
Page 1233 and 1234:
Page 1235 and 1236:
Veranecki (Pillows) 1 Servings 3 c
Page 1237 and 1238:
Page 1239 and 1240:
2 c beef (or pork stock) 1 c sour c
Page 1241 and 1242:
-more to,taste 6 c defatted chicken
Page 1243 and 1244:
1 1/2 t salt 2 garlic clove,chopped
Page 1245 and 1246:
Page 1247 and 1248:
Page 1249 and 1250:
Page 1251 and 1252:
Page 1253 and 1254:
1 T lemon juice 2 t yellow mustard
Page 1255 and 1256:
1/2 c olive oil,or as needed 1/4 c
Page 1257 and 1258:
Zyleone Recipes from around the wor
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Recipes from around the world – Volume 2 - 2x2successteam.com

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