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    You are in: Home / Cookbooks / The Fighting Fourchettes Eastern European Cookbook
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    87 recipes in

    The Fighting Fourchettes Eastern European Cookbook

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    Cocktail recipe from Romania.

    Recipe #308392

    Found this interesting recipe from Translyvania. Sounds delicious!

    Recipe #308394

    This is from Ripe for Dessert by David Lebovitz. Posted for ZWT 2006. If using Curacao, do not use blue Curacao

    Recipe #176061

    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.

    Recipe #175653

    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.

    Recipe #307937

    8 Reviews |  By Gerry

    Makes for a delightful coffee cake to serve to family and friends. Frost with your favorite icing or dust with icing sugar before serving.

    Recipe #308003

    2 Reviews |  By Gerry

    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.

    Recipe #180257

    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.

    Recipe #308002

    1 Reviews |  By Gerry

    An old fashioned refrigerator cookie that adds variety to the cookie jar. Another I haven't made for awhile making serving size a guestimate.

    Recipe #307947

    17 Reviews |  By Gerry

    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!

    Recipe #307835

    You can use regular paprika but the taste will not be authentic in this wonderful little gulyas.

    Recipe #222507

    One thing that most kugels have in common is large amounts of high-fat ingredients. This version the "culprits" have been replaced with orange juice, egg whites and apricot jam.

    Recipe #307662

    This is a delicious Bulgarian stew with rosemary and sage with a nice mild flavor.

    Recipe #307872

    This is a quick and easy appetizer, but would also be good as a side dish.

    Recipe #306990

    Filled pastries are a popular item all over Eastern Europe. These are a vegetarian version filled with cabbage.

    Recipe #306991

    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.

    Recipe #307163

    This is a rich thick stew.

    Recipe #307187

    Noodles with green peppers and onions. Typical peasant dish.

    Recipe #307189

    Hungarians like to "dress" up their tomatoes with sour cream and lots of cheese. This is a slimmed down version .

    Recipe #307294

    This is a Eastern European favorite. It uses ketchup in place of tomato sauce, the potatoes and mushrooms are common to the region.

    Recipe #307300

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