A RUSSIAN DINNER

PIERMANI (Similar to Pierogies) : 1 lb. hamburger 2 onions 1/2 c. milk (or less) Salt and pepper (lots)

Mix and put through Cuisinart so texture will be very fine. Add lots of salt and pepper.

DOUGH: 1 c. water Salt 1 egg Flour

Knead well until dough is elastic and firm. Chill. Roll dough into sausages and cut into slices. Dab each quarter-sized slice in flour and flatten with rolling pin or in the palm of your hand. Fill with 1 teaspoon meat and enclose in dough, pinching edges tightly shut with fingernails. Add to salted, boiling pot of water and simmer over low heat for about 20 minutes, stirring once or twice. Serve with butter and sauteed onions and a dollop of sour cream. Feeds an army!

RUSSIAN ROULETTE (Bread with Poppy Seeds) : 1 c. milk, warmed 2 pkgs. yeast 3/4 c. butter, melted 5 eggs 1/2 tbsp. salt 2 c. sugar 5 lbs. flour 2 c. milk 1 c. sour cream 3 cans Solo poppy filling Raisins

Stir yeast into milk and let it sit for a few minutes. Mix together remaining ingredients. Add yeast. Knead the dough well. Give it 2 risings. Divide into 5 parts. Roll each out flat with rolling pin. Spread about 2/3 can of poppy filling onto dough. Sprinkle with raisins. Roll up tightly, stretching dough lengthwise. Let rise a third time.

Loaf will be the shape of French bread, long and thin. Bake on cookie sheet at 375 degrees for 45-50 minutes. Brush hot loaves with melted butter.

BORSCHT: Beef meat with bone and lots of fat 6 qts. water 3 fresh beets, grated 1 onion, diced Bunch of parsley 1/2 stick butter 1 tbsp. tomato paste 1/2 green pepper, diced 3 potatoes, quartered 1 carrot, grated 1/2 head cabbage, sliced thin 2 tomatoes, peeled and chopped

Wash meat. Add to water in large soup pot. Cover and simmer until meat is tender (about 1 hour). Remove scum as it accumulates. Saute onions in butter. When yellow, add tomatoes, carrots and beets. Saute them too in frying pan. Add potatoes and a little later, when potatoes are partly cooked, add cabbage to soup pot. Cover both pot and frying pan and simmer.

Cut meat off bone. Cut into 2-inch squares. Return to stock. Add sauteed vegetables to stock. Add 3 large teaspoons salt and generous shake of pepper.

Wash parsley (Italian, flat-leaf type), wring out and cut fine. When potatoes and cabbage are soft, add parsley and remove from heat. Serve with a dollop of sour cream.

RUSSIAN SALAD: 5 eggs, cooked and peeled 5 lg. potatoes, cooked and peeled 1 carrot 3 pickles 1 cucumber 1 (17 oz.) can peas 1/2 pkg. bologna 1 c. mayonnaise 1/4 tsp. pepper 1/2 tsp. salt 1/2 onion, diced

Chop everything into small pieces. Stir together. Eat at once because it doesn't keep well (not past 1-2 days in refrigerator).

#russian #dinner