Start Here: Nutrition Information

Baby Food
Bread & Rolls
Jams & Jellies
Other Meats
Other Recipes
Salads & Dressings
Soups & Stews



4 ounces of Italian salad dressing
4 tablespoons of red wine vinegar
2 cups broccoli florets
1 small clove garlic, minced
1 small sweet red pepper, diced
1 teaspoon salt
1/2 teaspoon dried basil
1/4 teaspoon oregano
1/8 teaspoon dried red pepper flakes
6 ounces rotini noodles
1/3 cup grated Parmesan cheese
4 ounce package pepperoni, sliced thin
3 Roma tomatoes, cut into chunks
1/2 cup mozzarella, shredded

Cooking Instructions:

Cook pasta according to box directions. Be sure not to over cook. Drain. In large mixing bowl combine dressing, vinegar, garlic, sweet red pepper, salt, basil, oregano, dried red pepper flakes. Stir in cooked rotoni. Toss in parmesan. Chill, covered for 1 hour. Fold in broccoli florets, pepperoni slices and tomato chunks. Stir gently to coat. Sprinkle on shredded mozzarella and serve.



1 1/2 cups ground cooked ham
2 cups sifted flour
2 cups boiling water
4 eggs
cooking fat for deep frying

1 cup ham drippings, free of fat
1 lemon
1 orange
2 tablespoons prepared mustard
1 cup port or Madeira wine
1 cup red currant jelly
2 tablespoons wine vinegar
1/2 teaspoon ground ginger
salt, pepper and cayenne to taste

Cooking Instructions:

FRITTERS: Stir the flour into rapidly boiling water and continue to cook, stirring vigorously, until the batter leaves the sides of the pan. Lower the heat and beat in the eggs, one at a time. Remove from the heat and stir in the ham. Bring the fat up to 390 degrees F. on a thermometer and drop the batter by teaspoons into it. Cook until golden brown all over, then drain on absorbent paper. Serve with Cumberland sauce.

CUMBERLAND SAUCE: Grate the rind of the lemon and the orange, then squeeze the juice from the fruit. Combine these with all the other ingredients and cook together until well blended. Season to taste. Makes 3 cups.

Crab Filled Wontons


6 ozs crabmeat, minced
6 ozs softened cream cheese, softened
1/2 teaspoon salt
1/4 teaspoon garlic powder
40 wonton skins
1 slightly beaten egg
Vegetable oil

Cooking Instructions:

1. Place a heaping teaspoonful of crabmeat mixture in the center of one wonton skin. Cover remaining skins with damp towel to keep them pliable.

2. Top with another wonton skin and press edges to seal. Brush dab of egg on center of both sides of puff.

3. Use fingers to pleat each edge, pressing to seal. Repeat with remaining wonton skins. Cover puffs with damp towel or plastic wrap to keep them from drying out.

4. Heat 1 1/2 inches of vegetable oil in wok to 350 degrees F. Fry 4 or 5 puffs at a time until golden brown, turning 2 or 3 times, about 2 minutes. Drain on paper towel.

Serving Suggestions:
Serve with lemon sauce if desired. Lemon sauce recipe in Sauces category.



2 c Flour
1 ts Baking powder
1 ts Salt
1/4 c Vegetable oil
2 tb Ice water
2 Eggs, lightly beaten

1 Egg, lightly beaten
1 c Kasha, whole roasted
1 1/2 c Chicken broth
1 Lg Onion, diced small
5 tb Schmaltz
Salt & pepper to taste
3 Eggs, lightly beaten

Cooking Instructions:

PREHEAT OVEN TO 400 degrees F. Place the flour, baking powder, and salt in a large bowl; mix well. Make a well in the center and add the oil, ice water, and eggs. Mix with a spoon, incorporating the wet and dry ingredients to make a smooth dough.

Turn out onto a board and knead for 2 minutes. Place the dough in a bowl, cover with a damp towel and let stand at room temp. for 30 minutes. On a lightly floured surface, divide the dough into 4 balls. Slightly flatten each ball to make a disc shape. Divide each disc into 4 equal balls.

Cover with a damp towel and let sit at room temp. for 10 to 15 minutes. Roll each ball out into a circle about 3 1/2 in. in diam.

Cover the dough circles with a damp towel until ready to fill. In a bowl combine 1 beaten egg and the kasha, stirring to coat each grain with the egg. Heat a large non-stick sauté pan over high heat. When the pan is hot, add the grain and cook, stirring constantly, over moderate heat for 4 to 5 minutes, or until the kasha kernels are separate and smell nutty. Add the chicken broth and bring to a boil. Reduce the heat and cook, covered, for about 20-25 min. or until liquid has evaporated and the grains are tender but chewy.

Cool at room temp.

Meanwhile, sauté the onion in the chicken fat over high heat for 15 minutes, stirring frequently, until soft.

Add to the kasha and season with salt and pepper. Add the 3 eggs and mix well. Place 2 rounded T. filling in center of each circle. Pull the edges up around filling, completely enclosing it and pinching the dough to form a tight package.

Turn the packages over, place seam side down on a lightly greased baking sheet, and brush the surface with an egg wash (1 egg beaten with 1 T. water). Bake for 25 to 30 minutes, or until light golden brown.

Serve hot.



10 chicken wings
1 tablespoon cornstarch
1 teaspoon sugar
1 teaspoon salt
1 teaspoon light soy sauce
1/2 teaspoon five spice powder
Vegetable oil
1/2 cup all-purpose flour
1/2 cup water
1 egg
3 tablespoons cornstarch
2 tablespoons vegetable oil
1/2 teaspoon baking soda
1/2 teaspoon salt

Cooking Instructions:

Cut each chicken wing at joint to make 2 pieces. Cut skin and meat loose from narrow end of bone; push meat and skin down to large end of bone. Pull skin and meat down over end of bone to form a ball. Mix 1 tablespoon cornstarch, the sugar, 1 teaspoon salt, the soy sauce, and five spice powder; sprinkle over chicken drumsticks. Cover and refrigerate 30 minutes.

Heat vegetable oil (1 1/2 inches) in wok to 350 degrees F. Mix flour, water, egg, 3 tablespoons cornstarch, 2 tablespoons vegetable oil, the baking soda and 1/2 teaspoon salt. Dip ball end of each drumstick into batter. Fry 5 drumsticks at a time until light brown, turning 2 or 3 times, 4 to 5 minutes. Drain on paper towel. Increase oil temperature to 375 degrees F. Fry drumsticks all at one time until golden brown, about 2 minutes. Drain on paper towel.

Serving Suggestions:

Serve with Hot Mustard and a sweet and sour sauce if desired.

Additional Comments:

If desired, save the wing tips to use in chicken broth.



1 cup All-purpose flour
1 Egg
2/3 cup Milk
2/3 cup Cold water
5 tablespoons Corn oil
1 Onion, chopped
8 oz Lean ground beef
2 Carrots, grated
1 Parsnip, grated
2 teaspoons Curry Powder
1 tablespoons Tomato paste
2 teaspoons Cornstarch
2/3 cup Beef stock
1 Egg, beaten
Vegetable oil for deep frying
Carrot strip (optional)

Cooking Instructions:

Sift flour into a bowl. Make a well in center and add egg. Gradually stir in milk and beat well until smooth. Stir in cold water and beat well. Pour batter into a pitcher. Heat a little oil in a small skillet and pour off excess. Pour a little batter into skillet, swirling skillet to spread batter evenly over bottom to make a thin coating. Cook until underside is golden, then turn pancake out of pan (do not cook other side). Repeat with remaining batter, adding more oil to pan each time, to make 8 pancakes. Heat 2 tablespoons oil in a saucepan. Add onion, ground beef, carrots, parsnip and curry powder. Cook gently 5 minutes, stirring constantly. Add tomato paste and mix well. Blend cornstarch with a little stock. Add remaining stock to ground beef mixture and bring to a boil. Add cornstarch mixture and cook 2 minutes, stirring constantly. Simmer mixture 10 minutes. Lay pancakes, cooked-sides up, on a flat surface. Spread filling in a 2" horizontal lines across center to within 1-1/2" of side edges. Fold these side edges over mixture and then fold remaining top and bottom edges over to cover filling. Brush with egg and fold pancakes in half. Chill 1 hour. Half fill a deep fat fryer or saucepan with oil; heat to 350'F. (175'C.) or until a 1/2" bread cube browns in 40 seconds. Fry folded pancakes, 4 at a time, 2-3 minutes or until golden brown and heated through. Drain on paper towels.

Garnish with carrot strip, if desired, and serve hot.



2 cups Soft bread crumbs
2/3 cup Milk
1/2 cup Minced onion
4 Tablespoons Butter
1 1/2 lb Ground beef or veal
3 Eggs, slightly beaten
2 teaspoons Salt
1/2 teaspoon Pepper
1 teaspoon Nutmeg
1 teaspoon Paprika
1 Tablespoon Concentrated meat extract
3 Tablespoons Flour
1 cup Water
1 cup Sour cream
2 Tablespoons Minced parsley

Cooking Instructions:

Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter in small saucepan and cook slowly 3 minutes. Mix softened bread, cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until very smooth and light. Shape meat into small balls, dusting the hands with flour while shaping the balls. Melt remaining 3 Tbsp butter in large frying pan. Add meat balls and fry until golden brown all over. Remove from pan and add meat extract and 3 Tbsp flour. Stir until well blended. Add water, and a few grains of pepper.

Cook, stirring constantly until thickened. Reduce heat to very low and cook 5 minutes. Stir in sour cream, a rounded tablespoon at a time, stirring until thoroughly blended after each addition.

Return meat balls to gravy, cover pan and simmer very gently 10 minutes.

Serve in deep casserole. Sprinkle with minced parsley.

Serving Suggestions:

Serve over wide egg noodles or alone as appetizers.



2 1/2 teaspoons dried yeast
Pinch sugar
5 tablespoons warm water
2 1/2 oz. Butter
1 lb Flour
Pinch salt
8 tablespoons Milk
2 Eggs

8 oz Kasha (buckwheat groats)
1 Medium onion
1/4 lb Fresh mushrooms
1 Hard-boiled egg

1 Medium onion
1 tablespoons Oil or butter
8 oz. minced beef OR veal OR chicken
Seasonings: salt, pepper, nutmeg, chopped herbs all to taste
Optional: 1 chopped hard-boiled egg, 1 egg for binding

1 lb Fresh mushrooms
Butter for saute'ing
Chopped herbs to taste
1 chopped hard-boiled egg
Sour cream to bind

Cooking Instructions:

FOR THE DOUGH: Dissolve the yeast and a pinch of sugar in the warm water. Sprinkle in a teaspoon of flour and leave for 15 minutes in a warm place. Pour into a bowl, mix in the softened butter, sifted flour and salt, the milk and the beaten eggs, and knead into a smooth dough. Leave to rise until it has doubled in volume. Knead again and roll out. Cut out in small circles: you will be folding these in half to enclose the filling in a semi-circle or canoe shape. Brush the inner edges with a little milk to help them seal firmly. Then either brush the piroshki with egg and bake in a moderate to hot oven for about 10 minutes, until golden brown: or fry them, uncoated, in deep fat.

FOR THE MEAT FILLING: Lightly fry the onion in the oil or butter, add the meat and cook for 5 minutes. Combine in a bowl with the seasoning and herbs and allow to cool. Add finely chopped egg and mix in raw egg to bind once cool.

FOR THE MUSHROOM FILLING: Chop the fresh mushrooms into quarters and cook gently in butter with finely chopped herbs for 15 minutes. Season, add a little chopped onion, chopped hardboiled egg or rice or both, and enough sour cream to make a fairly moist filling.

FOR THE BUCKWHEAT FILLING: Cook the kasha in salted water for about 15 minutes until soft but not mushy. Drain well and combine with chopped hard-boiled egg, chopped fried onions, and chopped mushrooms sautéed in butter. Add seasoning and herbs to taste. Allow the mixture to cool thoroughly in the refrigerator and add little pieces of very cold butter. Use immediately. These are basic traditional fillings, but thereis plenty of room for invention along non-Russian lines; for example, egg and mushroom filling, moistened with butter.



One 3 to 3-1/2 lb. whole chicken
1 1/2 lb andouille sausage, sliced
1 cup white onions, chopped
1/2 cup celery, chopped
1/4 cup scallions, chopped
1/4 cup bell pepper, chopped
2 cloves garlic, minced
1 bay leaf
1/2 teaspoon ground cayenne pepper
1/2 cup butter, softened
1 gallon water
Salt and pepper to taste
File powder

Cooking Instructions:

In a 7-quart stock pot boil whole chicken until meat separates from bone. Remove meat and return bones and all organs except liver and simmer 1/2 hour to make stock. Strain and skim fat. Return stock to pot. Heat butter in cast iron skillet and add flour. Stir with wooden spoon until roux becomes dark brown. Add onions, celery, scallions and bell pepper. Sauté for five minutes, then add to stock. In skillet, lightly brown chicken and andouille with garlic, cayenne, salt and pepper. Drain off fat from sausage and add meat to stock with one bay leaf. Simmer for one hour at a very low boil. Immediately before serving sprinkle with file powder and serve over bowl of rice.

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