December, 2008 Archives

Slice as many pieces of bread, from a round loaf, as you have persons to serve. toast these slices and let cool. across each slice place three strips of pimentoes (use the canned pimentoes), on top of that place a cold poached egg, put a teaspoon of mayonnaise on the top of the egg and [...]

Continue Reading Poached egg sandwiches

The filling for the toasted cheese sandwiches calls for a cup of soft, mild cheese, finely cut, and stirred over the fire with a tablespoon of butter until the cheese is melted. enough milk to moisten, perhaps not more than one-eighth of a cup, is then added, with salt, mustard, and paprika to taste, and [...]

Continue Reading Toasted cheese sandwiches

Take one box of mustard sardines; bone and mash; add to the mixture one tablespoon of tomato catsup, one teaspoon of worcestershire sauce, juice of one lemon, a pinch of cayenne pepper, as much white pepper as will cover the end of a knife, two tablespoons of vinegar, and one tablespoon of olive oil. mix [...]

Continue Reading Mustard sardine paste for sandwiches

Take a small soup bone, cover with cold water. cut one-half a cup each of celery, carrots, and onion. brown in fat, cooking five to ten minutes; add one tablespoon of chopped parsley and one-half cup of potatoes. add to soup bone and cook one hour. season with salt and pepper. remove bone and serve.

Continue Reading Polish vegetable soup

Make a beef soup, and an hour before wanted add a pigeon. boil slowly, with all kinds of vegetables, provided your patient is allowed to have them. strain, add the beaten yolk of an egg, salt to taste. Pigeon soup reality I do not know if anyone makes this today, but pigeons are among the [...]

Continue Reading Russian pigeon soup

For six persons, select a piece of meat off the neck, about two and one-half pounds; add three quarts of water, an onion, one celery root, two carrots, a large potato, some parsley, three tomatoes and the giblets of poultry. cook in a closely covered kettle, letting the soup simmer for four or five hours. [...]

Continue Reading Ukrainian noodle soup

You like barley soup? You like mushroom soup? There is a way to combine them into one delicious soup. Of course you can just pour some mushroom and some barley soup into one bowl – sounds weird? Yep, it is just better to follow my recipe… Ingredients: 1 quart of bouillon 2/3 cup of barley [...]

Continue Reading Polish mushroom and barley soup

Ingredients: 2 quarts of liquor 1 Cornish hen or pheasant 2 big onions 2 carrots 1 celery head 1 tbs of curry 1 tbs of wheat flour Boil hen on low heat in liquor for about 30 minutes. Wash, peel and chop vegetables and add them to liquor with hen. Bring everything to boil and [...]

Continue Reading Mulligatawny soup

Chicken soup is not only a gret medicine when you catch a cold, it can also be the best base for other recipes. Instead of buying chicken broth you can make delicious one at home and store it in your refrigerator for 3 days or freeze it and use it with time. As my daughter [...]

Continue Reading Ukrainian chicken soup

Ingredients: 4 eggs 2 tbs of olives 4 tbs of olive oil vinegar butter bread 1. Boil the eggs hard (about 6 minutes). Overcooking won’t affect he taste but the yolks turn green. 2. Cool the eggs down. 3. Chop olives and eggs. You can use any olives you like. 4. Add olive oil and [...]

Continue Reading Russian egg and olive sandwiches