Grandma Hystad’s Special International Recipes, Wines
Bruce Chambers
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CONTENTS
RUSSIAN BORCH SOUP
UKRAINIAN CABBAGE ROLLS
ITALIAN SPAGHETTI
CHINESE BEEF AND POTATO PATTIES
POLISH PYROGY
DUTCH APPLE PIE
WINE
RESPONSIBLE DRINKING
RUSSIAN
VEGETABLE SOUP Borch
2 pounds beef, with soup bone.
2 carrots.
1 medium head of cabbage.
2 average-sized onions.
6 average-sized potatoes.
2 cups canned tomatoes.
6 whole pepper kernels.
1 bay leaf.
A few sprigs of dill.
½ cup chopped beets.
Cover meat with cool water and bring to a boil.Let simmer until almost tender. Add water if necessaryto keep meat covered. One hour before serving, add chopped vegetables and seasoning. Potatoes may be cooked separatelybefore serving. When ready to serve, remove from heat and add sour cream.
UKRAINIAN
Golubtzi, (cabbage rolls)
1 large head of cabbage
½ pound hamburger
1 cup rice, cooked
1 onion
2 tablespoons fat
1 teaspoon salt
¼ teaspoon pepper
1 10½-ounce can tomato soup
½ cup sour cream
Remove leafs from cabbage head. Cook in salt water for 5Minutes, or until leaves are flexible. Drain and cool.Add ground meat, cooked rice, and seasoning. Put a tablespoonof the mixture on each leaf. Roll and place each in a baking pan,pour undiluted tomato soup over them. Bake at 350 for 45 minutesor until tender.
Serves 6. Option: Add sour cream 5 minutes before serving.
ITALIAN SPAGHETTI
1 pound hamburger
1 average onion
2 green peppers
1 ½ teaspoon salt
1 tablespoon fat
½ pound spaghetti
Mix the meat, chopped onion and green pepper. Add salt. Shape meat into small balls and fry until brown. Make a sauce with the following:½ cup chopped onion ¼ cup grated cheese
2 green peppers ½ cup catsup 1 quart strained tomatoes 1 tablespoon paprika ¼ cup sugar ½ teaspoon mustard
1 teaspoon salt ¼ cup chopped celery
Mix together all the ingredients for the sauce and let simmer 1 ½ hours. Add meatballs and simmer 1 hour longer. Cook spaghetti in salt water until tender. Drain.
CHINESEBeef and Potato patties
A dish enjoyed by the whole family, but children love it.
8 oz. beef
8 oz. potatoes
1 egg yolk
a small onion chopped finely
1 tablespoon salt
1 tablespoon soy sauce
Cook potatoes until done, mash. Mix in egg yolk and salt. Add chopped onion with 1 tablespoon oil, then add round beef. Brown for 4 minutes. Add soy sauce and mix with potatoes. Shape into golf size balls,flatten into cookie size. Heat the cooking pan, grease with oil. Medium heat to brown the cookies, turn to brown bothsides. If you use an electric skillet, set it at 340. Whencontrol light blinks, turn to other side.
POLISH PYROGY
Everyone enjoys this dish. It’s one I could eat every day.
Dough
5 cups flour
2 cups warm water
1 tablespoon salt
4 tablespoons oil
3 eggs
1 tablespoon vinegar
Mix flour and salt together.
Mix eggs, oil and water to make 2 cups.
Make well in flour add water mixture.
Mix well then knead. (the more you knead the better).
Roll dough flat, thin and cut into 2-3 inch squaresPut filling (below) in each, seal edge, and use flour to pinch seal shut.
FILLING
Mashed potatoes.
Course cottage cheese.
Salt and pepper.
Mix together until course.
Drop into boiling water and boil for 5 minutes. Do not place to many in boiling water at one time as they all should have enough room to float to top.
After cooking place in different pot and add butter, orplace in frying pan, add butter, and (onions) if you prefer. Fry for a few minutes until they start turninga light brown. Can then be served with or without sour cream.
Dutch Apple Pie.
3 cups sliced apples.
1 cup brown sugar.
4 tablespoons butter.
3 tablespoons flour.
1 teaspoon cinnamon.
3 tablespoons cream.
Pastry for 9-inch crust.
Combine flour, sugar and cinnamon. Cut in butter with a pastry blender. Place sliced apples in an unbaked pie shell. Sprinkle crumb mixture over tope. Add cream. Bake at 375 for 45 minutes or until apples are soft, and a rich syrup has formed.
DINNER WINE
SPARKLING WINES
The most popular are Champagne and sparkling Burgundy.
Champagne, can be served before dinner, with or without appetizers;With most dinner entrée; and with dessert. In straw color, pink or red.Always served chilled.
Sparkling Burgundy is red and a bit dry. Served chilled with red meats and game.
RESPONSIBLE DRINKING
If you have teenagers, or in fact any adult, impress on themthe risks of driving while intoxicated. Statistics demonstratemany fatal road accidents are caused by drunk drivers.
If you’re having a party, provide food with drinks. Offer non-alcoholic substitutes such as fruit, soft drinks.
2 drinks taken within an hour by a person 100 pounds produces a075 reading. One drink is equal to about 1.5 oz. of whisky or 2bottles of beer. The rate of elimination for each hour after drinking has stopped is 015. A 200 pound person, after 1 drink produces a reading of.019, so you can see there is a big differencedue to weight.
As a host it is your duty to make sure no one leaves your party impaired. Have some one drive them home
Disclaimer: The Author of this article is not responsible for accuracy or completeness nor shall he be held liable for any damage or loss arising out of or in any way related to the information or utilization of it.
Bruce Chambers sold his printing, publishing, mail order business and retired in 1980. He came on the Internet in 2003. He researched for 1 year, and then started a free monthly Internet marketing report, plus free monthly recipes, bar mixes, tips newsletters. At present he resells from his website.
You can subscribe to either or both free newsletters by going to his web site. Please visit: <http://www.cbestbuys.com/>
Jess takes over the kitchen! NICKO’S DAILY VIDEO DIARY: www.youtube.com FACEBOOK: www.facebook.com TWITTER: www.twitter.com NICKO’S T-SHIRTS: www.zazzle.com.au Ingredients: 1 ripe banana 1 red apple 1 pear ENJOY! ~ Jessy Music from Nicko’s Kitchen is from www.incompetech.com Used with permission