This groglike drink has been popular in Russia for centuries. It is usually prepared without alcohol but it is good with it, too. Just add 1/2 cup of vodka or brandy during the last few minutes of simmering. A Mark Bittman.
An old fashioned recipe that is often seen on the serving tray in our area. A delightful cookie that adds variety to the cookie jar.The serving depends on cookie size - dainty cookies make for larger yield.
This recipe from a friend's family collection is so unlike most dilling recipes and one we enjoy. Use non - reactive containers and pots. (use stainless steel, unchipped enamel/porcelain - be sure your plastic bowls and containers are food grade) I do not process these pickles but you may do so if you wish. If processing I would recommend a 10 minute boiling water bath.
These are an old fashioned tart like baked 'cup' with a delightful nut filling and a touch of jam on the bottom. An old favorite that I haven't made for some time - memory fails as to how many tart cups it makes so at this time the servings a guesstimate. . (will be making them soon and come back to add just how many tarts I get) Not having a cook to question for this recipe I use three beaten egg whites for my filling.
Found this in one of our local Church cookbooks making for potatoes that are a touch different - and always an empty bowl! The recipe calls for 'old' potatoes - I find for most part I never have old potatoes - if I do not have large potatoes I eyeball an equivalent. Weighing - 11/2 pounds of potatoes takes about five what I call regular sized potatoes. Serving size is a quesstimate as it depends what you are serving and how big the helping!
The Russians really like pickles and most of their summer vegetables are pickled to make it through the long winters. These mushrooms are good served over fresh lettuce or served with toothpicks for a quick appetizer.