Receipe book

sour cabbage
-1 can. of pea
-2 spoons off oil
-Salt, pepper
 

Boil carrot,

potatoes and beetroot.
Dice the vegetables.
Mix boiled vegetables with cabbage.
Add oil, salt and pepper.
Have a good appetite!

mayonnaise
1 teaspoon of paprika
1 1/2 cups of dried cranberries
1 cup

of chopped celery
2 green onions, chopped
1/2 cup of minced green bell pepper
1 cup of chopped pecans
1 teaspoon of seasoning salt
ground black pepper to taste

In a medium bowl, mix mayonnaise, paprika and seasoned salt.
Blend in dried cranberries, celery, bell pepper, onion, and nuts.
Add chopped chicken, and mix well.
Season with black pepper to taste.
Chill 1 hour.

with the remaining ingredients except the lettuce.
Serve the crab

salad on a bed of shredded lettuce.
Garnish with cucumber and lemon slices and accompany with brown bread and butter.
If you are using fresh crabs in their shells you will need two large crabs to produce the weight specified.
The dish looks good garnished with
crab claws.

2 Tablespoon of Lemon juice 2 Tablespoon of Mayonnaise 2 Tablespoon of Natural yogurt 450 Gram of Crab meat (1 lb) 1 Cucumber, diced 4 Tomatoes, skinned and cubed 110 Gram of Pasta shells, cooked (4 oz) 1 Lettuce, shredded Cucumber and lemon slices, to garnish
 

Cheddar cheese

Grilled Cheese Sandwich
Preheat skillet over medium heat.
Generously butter one

side of a slice of bread.
Place bread butter-side-down onto skillet bottom and add 1 slice of cheese.
Butter a second slice of bread on one side and place butter-side-up on top of sandwich.
Grill until lightly browned and flip over; continue grilling until cheese is melted.
Repeat with remaining 2 slices of bread,
butter and slice of cheese.

oz)
50 Gram Streaky bacon, rinded and chopped plus extra

fried or grilled pieces for garnish (2 oz)
1 Medium Onion, chopped
1 Medium Carrot, diced
1 Sticks Celery, chopped
450 Gram Split dried peas (1 lb)
2.3 Litres Ham or Chicken stock (4 pints)
4 Tablespoon Natural yogurt

Melt the butter, add the bacon, onion, carrot and celery.
Cook for 5-10 minutes until the vegetables have begun to soften.
Add the peas and stock. Bring to the boil, cover and simmer for 1 hour, until the peas are cooked. Liquidise thoroughly.
Add the yogurt and reheat gently without boiling.
Serve garnished with bacon pieces (and croutons if you like).

stalks parsley
60 g butter,
20 g bread 
700 g potatoes
salt, pepper.

Stuffed Chicken

 Clean and

wash the mushrooms. Wash and dry parsley and remove leaves.
Mince the chicken liver, parsley, chopped mushrooms and bread.
 Preheat the oven at 220°C. Melt 15 g of butter in a frying pan and fry the stuffing for 2 minutes on a moderate heat.
 Add salt and pepper and leave to cool.
Stuff the chicken with cooled stuffing and sew it up .
Put the chicken in an oven dish, coat it with 15 g of butter and put in the oven. Cook for 15 minutes.
 Peel and quarter the potatoes. When the chicken
has cooked for 15 minutes, arrange the potatoes
around it, adding knobs of butter, and leave to
cook for a further 35 minutes.

flour
1or2 eggs
1glass of milk
salt

PELMENI
STUFFING:
Cut the beef and the pork

into pieces.Put them in a bowl.
Cut 3 onions into small pieces.
Mince meat and onion in a mincer
Add some alt and black pepper according to your taste.
Pour half a glass of cold water.
Mix ingredients thoroughly.
Stuffing is ready.

DOUGH:
Screen flour through the sieve.
Pour milk in a glass.
Add 2 eggs in milk and mix it thoroughly.
Pour milk with eggs into flour.
Knead the dough.
Take part of it and form it like a sausage.
Cut it into small pieces.
Roll each piece in a small flat ring.
Make several rings.
Take a teaspoon or a fork and put a little stuffing on a ring

and 2-3 laureate leaves into water.
Throw pelmeni into boiling water.
Boil

them for 5-10 minutes and they appear on the top of the water.
Take pelmeni out of the water. Use a skeem.
Enjoy eating pelmeni with soure
cream or ketchup or both.

PELMENI

packet of ham;
* mushrooms;
* mixed herbs and salt.

1. Preheat the

oven to 190˚C.
2. Grate the cheese.
3. Slice the ham into small pieces and chop up the tomatoes and mushrooms.
4. Place the ham, tomatoes, cheese and mushrooms on dough. Sprinkle the salt and herbs over the top.
5. Pop pizza in the oven.
6. Bake a lot of minutes and serve immediately.

Pizza

2.
Heat the lard in an oven proof casserole and brown

the beef. Add the onions and cook for 3 minutes. Add the remaining vegetables and mustard, cook for 5 minutes.
Pour in the beer, bring to the boil and turn off the heat. Add the bouquet garni, cover and cook in the oven for 2 hours, checking and stirring every 40 minutes. Add a little water if necessary.
Mix the flour and butter, stir into the stew
to thicken and remove the bouquet garni.

Traditional Beef Stew 

900 Gram Chuck steak (2 lb) trimmed and cubed
25 Gram Lard (1 oz)
2 Medium Onions, diced
225 Gram Button mushrooms (8 oz)
2 Carrots, sliced
1 Sticks Celery, sliced
1 Teaspoon English Mustard
360 Ml Beer (bitter) (12 floz)
1 Sache Bouquet garni
2 Tablespoon Plain flour
25 Gram Butter, melted (1 oz)

let rest for one hour. This batter makes about 20

or so small 7 inch crepes.
Put a little butter in a small nonstick skillet on medium heat. When warm, ladle about 1 oz of batter into the pan, swirling around (note that the first one always comes out a little funny, so make it and eat it, or toss it).
When it's ready to flip (usually about 30-60 seconds), it will be dry on top and crinkly around the edges. Use a rubber spatula to peek if necessary, when it gets close to being ready to flip it will release from the pan.
Here's a blurry pic of one
almost ready to flip.

Whirr everything except the ham, cantaloupe, and brie in a blender, pulsing for about 10-15 seconds until combined.
Refrigerate and let rest for one hour. This batter makes about 20 or so small 7 inch crepes.
Whirr everything except the ham, cantaloupe, and brie in a blender, pulsing for about 10-15 seconds until combined

Полина

LYCEUM #1
10 FORM
ORENBURG
RUSSIA