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#1: Russian Favorites (4) Collection

Posted on 2006-07-14 06:19:12 by list-reply

Moscow Ponchiki
Salat Iz Yaits
Russian Horseradish Soup

Moscow Ponchiki

submitted by zchue

A scrumptious Russian donut recipe for teatime.

1 1/2 cups flour
2 Tbsp sugar
1 Tbsp butter
1 egg
1/2 cup milk
1/2 tsp baking powder
100g vegetable or Canola oil
cinnamon powder

Sift flour, baking powder and cinnamon into a bowl. Beat eggs along with
sugar and then add the butter and milk. Stir. Slowly add the flour mix
while you continue to stir. Knead the resulting dough. Roll the dough out
to about 1/5 a up with rings. Fry in hot oil until golden-brown. Sprinkle
powdered sugar on top.


submitted by zchue

Russian syrupy walnut dessert

1 3/4 cups of milk
4 tablespoons of sugar
1 level tablespoon of cornstarch
6 ounces of shelled walnuts, cut in half
8 tablespoons of unsalted butter, melted (1/4 pound stick)
1/2 teaspoon of cinnamon

In a 1-quart enameled or stainless steel saucepan, combine 1 1/2 cups of
milk with sugar and, stirring constantly, cook over moderate heat until
the sugar is dissolves. Stir the cornstarch into the remaining milk, then
pour into the milk-sugar mixture. Bring to a boil and cook until the
mixture thickens to a custard-like consistency. Set aside off the heat.
Preheat the oven to 350 F. In a mixing bowl, combine the walnuts with the
melted butter and toss them with a wooden spoon until they are completely
coated. Then spread them out in a shallow, heavy pan just large enough to
hold them in one layer. Toast them in the oven for about 20 minutes
turning them frequently with a large spoon until they are deep brown.
Watch carefully for any signs of burning. Pour the custard evenly over the
nuts, cover the pan securely with foil, and bake in the upper third of the
oven 15 or 20 minutes, or until the custard is thick and syrupy. Transfer
to small bowls or plates, sprinkle with cinnamon, and serve at once.

Salat Iz Yaits

submitted by zchue

Russian egg salad recipe!

1/2 cup mayonnaise
6 eggs, hardboiled & chopped
1 garlic clove , minced
1/3 cup sour cream or plain yogurt
1/4 teaspoon salt
1 tablespoon pimiento, chopped
2 tablespoons green onions, tops only (green part)
1/4 teaspoon mustard

Stir the sour cream or yogurt, mayonaise, salt, & garlic together. Add the
egg then the other ingredients, except for pimientos, and stir well until
all combined. Garnish with the pimiento and serve on bread or crackers.

Russian Horseradish Soup

submitted by zchue

2 Tbsp horseradish (root or prepared from a jar is okay)
200 mL vegetable stock
50 mL cream
1 Tbsp sour cream
chopped parsley
butter for stir-fry

Saute horseradish in a little butter and add the stock. Cook briefly then
add cream and season it with
salt and pepper, if needed. Let simmer.
Add the sour cream just before serving. Decorate with chopped parsley.

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