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    You are in: Home / William (Uncle Bill) Anatooskin's Public Recipes
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    374 Recipes

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    A fabulous dessert at any occasion. I have been making this recipe for over 25 years. I am not too sure where it came from. We have an abundance of blueberries in our area and I freeze them in separate packages to use when necessary.

    Recipe #18053

    This is a delightful and refreshing dessert. I found a recipe 15 years ago that is similar to mine, but I modified it to have a very good blend between the lime juice and sugar. My crust enhances the taste of the cheesecake.

    Recipe #18007

    A fantastic recipe to use with meat dishes, shrimp cocktails, cooked potatoes and on crackers as an appetizer. This recipe was passed on to me by my Russian Grandmother and it has remained the same without any changes for the last 100 plus years.

    Recipe #17942

    This borscht is very healthy. Preparation and cooking time is quite long, however, you will not be disappointed. You will note that I cook most of the vegetables separately as each vegetable takes different times to cook, therefore, you do not have mushy soup. This is my Mothers recipe, however, I have improved on it and my Mother likes my recipe better. It is of Ukrainian origin,

    Recipe #17702

    The rice crust is gluten free and healthy. I found a recipe about 20 years ago similar to my recipe, however, I have modified it in order to have it workable and with a nice taste. If desired, you can change the filling to a good old fashioned Italian Style filling.

    Recipe #17682

    This recipe was handed down to me by my grandmother, however, I added some whipping cream to make the dough tender and not too chewy. The sauerkraut filling is one that I have developed by experimentation and everyone just loves it.

    Recipe #17424

    I developed this pasta recipe about 4 years ago and it has been accepted very well at all of my cooking demonstrations. It has a nice crunchy taste with the asparagus.

    Recipe #17412

    Brussels sprouts are quite often referred to as "Little Cabbages" and some persons did not like them until they tried them breaded. These Breaded Brussels Sprouts are an excellent vegetable dish to be served with your main course. The crumb coating gives them a very unique taste. Originally, I found a recipe that just had some dried bread crumbs sprinkled on them. With some experi

    Recipe #17360

    This soup is like a chowder and is delicious. I am a soup lover and have developed or modified over 150 soup recipes to make them taste much better.

    Recipe #17287

    An excellent easy to make appetizer. I have been making this recipe for over 20 years and it is enjoyed by all who like the taste of seafood.

    Recipe #16957

    The biscuits will rise to double the thickness, about 1 inch high. Split in middle and rub with butter and then place together. An absolutely great biscuit that can be served with soup or along with your main course. I developed this recipe about 25 years ago.

    Recipe #16925

    This is a great vegetarian pancake, easy to make and is delicious. This recipe was passed to my Mother over 100 years ago and has been a favorite of the families.

    Recipe #16702

    This is an excellent light curry dish to be served over cooked rice. I developed this recipe in Palm Springs, CA and it has been a big success with everyone who has tried it. The recipe name is very original as I named it after some friends of mine. Her name was "Doris" and I called her husband "Papa". Therefore, "CHICKEN PAPADORIS". You can also use chicken drumettes, wings or thighs.

    Recipe #16628

    The Kartoshnik looks like a cake but is eaten like a potato. Serve with your main meal. This recipe was given to me by my grandmother over 50 years ago. Since then, I have modified the recipe and it is even better than the original.

    Recipe #16550

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