Retete pentru toata lumea

8/9/2019 Retete pentru toata lumea

1/28

Transylvanian

deviled

eggs

senes

4

Stuffed

eggs

ngredients

6 hard cooked

eggs

1/3 cup

iver

pate chicken

or

goose)

I tsp.

mincedscallions

I Tbls mayonnaise

I Tbls

minced

parsley

salt, pepperandpaprikato taste

l/4 cup

slicedolives

The bed:

3/4

cup sour cream

3/4 cup

mayo

For the

bed, chose

a oval

plate

and makesure

all the eggs

halves

will fit in it. In a bowl

mix the sourcream,

mayo

and

paprika.poor

gently

o form a

bed on the oval

plate.This will serveas a

bed or the eggs.

Anange he eggs

on the

plate

and

start he

filling.

Shell andslice he eggsengthwise.n a small bowl,mash he eggsyolkswith a fork. Add pate,scallions,he mayo,

salt,

pepper

and

paprika.

Blend until

very

smooth.

Fill in the

eggshalves

with a spoonand

even better with

a cake

decorator.Decorate

achegg

with a slice

of olive and

eaf of

parsley.

Cascaval

pane

-

senves

I lb

Kascaval heese

Cacoicavallo heese r Provolone)

ll2 cup ight creme

I cup

lour

3 eggs

well

beaten

with 2

Tbls water

I cup flavored

bread crumbs

1-2 cups

vegetable il for frying

Romaineettuce eaves 5 or 6

Slice he cheese

nto

I l/2 inch squares

nd /2 inch thick.

Brush horoughly

with

the beaten

gg and

han

bread

crumbs

ust

like a snietzel.

Remember

hat he breadcrumbs

have o

stayon the cheese

o form a

thin crust.Heat oil

in a

skillet

until ahaze appars.

Fry the cheese ntil

golden

brown on

both sidesand

iule soft

(do

not wait until the cheese

melts). Serve

mmediately

each

piece

on a lettuce

eaf.

Cheese, pinach

trudel serves

,

guaranteed

fyou

like it serves nly I

2 l0

ounces

packages

ine choppedspinach,

defrosted

ll2lb feta cheese,

hopped

I lb creamedcottagecheese

3

Tbls finely chopped

callions

2 eggs,

well

beaten

2 Tbls melted butter

I lb filo dough

l/4 lb meltedbutter

salt

to taste

l/4 tsp.

pepper

Sqgeezehe

spinachalmost

dry.

In

a

largebowl

mix the cheese, callions,

alt and

pepper.Blend well.

Add the

spinach nd

blendagain.

Fold

in

the

eggsand 1/4 melted

butter.Spread

cleandamp

owel on

the table.Open

he

filo

package.

Take

two

strudel

eavesand

place

hem on the towel,

brush the

leaves

with melted butter.

Take two

more

leayes ndplace hemover he butteredones.Brush againwith butter.Place he

cheeseilling

on one end

of the

eaves,


2/28

making

a strip

about

2 inches

wide.

Roll up

elly

roll stile,

making sure

o tuck

in the ends.

Place

he strudel

on an

ungr"*"d

cooking

sheet.

Brush

the strudel

generouslywith butter

and bake

n a

preheated

ven

for approximately

20

minutes

until

golden

brown.

Let

cool a bit

and serve

hot

or cold

you

bee

hejudge

ofthat.

Bean soup

I

pound

great

northem

beans

water to

cover

3/4 poundsmokedpork diced in I inch cubesplus a ham bone

I

largeonion diced

2

Tbis shortening

r

lard

(taste

better

with lar4

substitute

with oil

if lard s

not in

your

favorite

ist)

2 Tbls

flour

1 tsp

paprika

I Tbls

dill or

parsley

how

you

prefer

2-3

Tbls

vinegar or

more to taste

salt

and

pepper

o taste

Place

beans nto a

bowl and

pour

enough

water to cover.

Let them

stand

or at least

12 hours.

Pour offthe

water. Put

beans

nto a

pot

and

pour

over

fresh water to cover.

Add smoked

pork

and

ham bone, cover

pot

and simmer

for 2-3

hours

or until the

beans re

ender.

While simmers

add

water as

necessary

nd

keep

at

least

inch of

water over

content.

n a skillet,

saut6

onion

in lard or

shortening

until onion

is

pale

golden

brown.

Add

flower and

paprika

and stir

well. Cook until slightly hickened.

Add onion

mixture

o the soup

and cook

for another

0

minutes.

Add

vinegar,dill

or

parsley,salt and

pepper

o

taste.

Bring it to a boil

and serve

hot.

Best fserved

with freshonion

slices

on the side.

Sour

amb soup

serve

6

8 cupsofwater

I

pound

ean

amb,

cut into

I inch cubes

I largeonion diced

2 carrots

peelod

and slicd

hin

l/4 cup

ong

grain

rice

salt

o taste

2 Tbls flour

2 eggs

3 Tbls

yogurt

2-3 Tbls

applecider

vinegar

3 Tbls

minced evistan

iflevistan

not available,

use resh arragon,

ftarragon

s dried ry to

soak n

vinegar or

I day

before

use)

In

a

largesoup

pot

bring

water

with salt o

a boil, add

amb cubesand

cook

for

15 minutes.Add onion,

caxrots

nd

rice.

Cook uncovered

or 30-40 minutes

over

low

heat until meat

s very

tender. Mix

the l/2 cup

of watero

flour,

yogurt

and

egp

togetheruntil

the mixture

s a

smooth

paste.

Add

to the mixture

I cup

of soupand

mix well.

Take he soup

pot

off

ttr" tt"ut

*O set

aside,

pour

he mixture

nto the

soup

while stining

carefully.

Add the

evistan

or tarragon

and he

vinegar.

Do not

boil further.

Serve

hot with

preferably omeslices

ofjalopeno

pepper

on the side.

Chicken

soup

Ciorba

de

pui

I Chicken,

weighingaround

3 lb

/ 1.5kg

Bay leaf and

allspice

3

Med. onions

3 Carrots

I Celeriac oot

Parsley

oot ifyou

can ind

it

Salt

and

pepper

ll2 Cabbage

optional)

2 Slicesold

bread or

150ml

Singlecream

I T Vineear


3/28

3

Egg

yolks

Dill and

savory

Clean

he chicken

well.

Put t in the

stew

pot

and

mmediately

add he

mixed vegetables,

ay

eaf, allspice,

peppercorns,

nd a little

salt.Cover

with cold

water.

Bring to the boil

three imes,skimming

and

addinga

little cold

water each

ime to send

he cloudy

bits to the

bottom.Simmer

or I

ll4 to 1 ll2

hours,until the chicken

s tender.

Slice he cabbage

f

you're

using

t and add

5 minutesbefore

he endof cooking

ime.

Mash he bread

or

mix the

cream)

with I T of the

vinegar.

Beat this

mixture into

the egg

yolks

and add a

ladle

of

hot broth to

the mixture.

Beat in

well.

Remove he broth

from

the heatand

stir in the egg

mixture. Do

not allow

the

soup

o boil again.

Chop he

herbs

and scatter hem

over.

Summer

Salad serue

6

2large tomatoes

2 red

( green

or

yellow

)

bell

peppers

2 cucumbers

4

green

onion

diced

3 Tbls oliveoi l

3

Tbls

apple

cider

vinegar

4

Tbls

minced

parsley

l/2Tsp minced

arlic

Washand dice omatoes.

lace hem

n a bowl. Slice

red bell

peppers

nd

cucumbersnto

very hin strips

and addwith

tomatoes

nd he restofingredients.

Toss

gently.

Best

ifchilled for

I hour beforeserving.

CABBAGE

SALAD

-

serre

6

I small

cabbage ut

in very,

very thin slices

2 Tbls

oliveoi l

3 Tbls apple

cider

vinegar

salt

and

pepper

o taste

Place

he thin sliced

cabbage

n a largebowl

and spread

he salt a bit

more han

you

use o

(

excess

alt will drain

ater

.

Mix thoroughly

and

place

for I hour

in refrigerator

covered

with

plastic

wrap. After I hour drain

and squeeze

he liquid

from the slicedcabbage. dd olive oil, vinegarandpepper o taste.best fserved with Roasts r fatty foods.

CUCUMBER

SALAD

-

sewe

10

6large cucumbers

2 Tsp

salt

3

Tbls applecider

vinegar

4 Tbls oliveoi l

4 Tbls mincedscallions

3

Tbls minceddill

or

parsley

not both

salt and

ground

pepper

Peelcucumbers

nd

slice

very, very thin

round slices.

Place hem

n

a

bowl, add salt

and mix.

Let stand

n refrigerator

for 15

minutes.

Drain and squeeze

ut the

liquid. Add

vinegar,oil, scallions,

ill

(

parsley

and

pepper.Toss

ogether

and taste.

Add more salt and

vinegar

if necessary.

POTATO SALAD

-

serve

6

hungry ones

6

large

potatoes,

ooked

njackets,

peeled

and sliced

nto thin

circles

salt

and

pepper

o

taste

l/4 cup olive

oil

ll2 cup

applecider

vinegar

I Tsppaprika


4/28

2 Tbls minced

parsley

1

large ed onion sliced

n thin circles

2 red bell

peppers

sliced

in length

2 hard cooked

eggscut

in round

circles

I Tbls

paprika

Peeland slice

potatoes

while

they are

still hot.

Place hem

nto

a

heated owl, sprinkle

with salt and

pepper,

and

keep

warm. In a

ar

mix oil,

vinegar,

paprika

and

parsley.

Shake

well and

pour

over

he warm

potatoes. lace nto a serving

dish and

place

sliced

onions

and bell

pepper

liced

on top. Chill

for I hour.

Add the eggsand

paprika

and

mix very

gently.

Could

be considered

side

dish also.

Trout on the

grill

6 small

rout, cleaned

with heads nd

ails on

ll2 cup

melted butter

l/2

tsp.

oregano

l/2 tsp. basil

l/2 tsp. sage

4 Tbls fresh

emon

uice

lemon

slices o

garnish

salt and

pepper

o taste

Wash the trout andpat dry. Put the salt andpepperand eave n refrigerator for at leastan hour. Mix melted butter

with

oregano,

asil and

sage.

Placea

grill

into a baking

pan.

Brush rout all

sidesand

nsidewith herbbutter

and

place

nto

the

grill.

Preheat

he broiler

for

5 minutesand

place

he baking

pan

about6

inches rom the heat.

Broil trout

for 6-8

minutes on one side.

Tum, hush

with

remaining butter

for

another

6-8

minutes on the other side,

or until

the fish flakes

easily.

Pour emon

uice

over he

fish and serve

garnished

with lemon slices.

Baked

fish

with

vegetables

l/4 cup

vegetable il

3

onions

3

bell

peppers,

liced

rrto 1/2

nch

slices

3 diced omatoes

I mediumeggplant

sliced

l/4 inch slices

ll2

cup

parsley

6

fish filets, cut

into 2 inch

pieces

2-3 Tblsoi l

salt

and

pepper

o

taste

ln

a

skillet heatoil

and add onions

and

peppers.

Cook untiljust

tender.

Add tomatoes nd

eggplant, alt,

pepper

and

parsley.

Stir

gently

and

cook

for 5 minutes. Sprinkle

the

fish with salt and

pepper.

Add to vegetable

and

stir.

Oil a

large

piece

of

double oil

well. Place

vegetable nd

ish mixture

nto the foil.

Sealwell,

place

oil

package

nto

a cookie sheel

and bake

n a375

degrees ven

or 25

minutes.

Flounder

roulade

5

Tblsoliveoi l

12 hin

flounder ilets

12 bay

eaves

salt

and

pepper

o

taste

4-5 Tbls flour

I tsp

paprika

2 cups

preparod

omato

sauce

ll2 anp

parsley,

minced

Oil a bakingdish

well

with 3 tablespoons f

oil. Sprinkle

ilets with

oil and

pepper

f

you havent done

hat

yet. Placea

bay eaf on each ilet and oll up filets around he bay eaves.Mix flour andpapnka-Spinkle the filets with flour. Place


5/28


6/28

In

a blender

or

food

processor,

combine

he meat

with suet and

grind

until mixture

is very fine in texture.

Add

seasoning

nd baking soda

and

mix

thoroughly.

With lightly

greased

hands, knead he

meat mixture, adding

bouillon

slowly

until mixture

adheres

ogether.Take a

small

pieces

of

the mixhrreand

shapento 3 inch

ong, l/2 inch

wide

fingers

(

let them

seat or 2

hours refrigerated).

Place hem under

broiler, aprox

5 inches rom heat

source,or use a

charcoal

grill.

Brown for 7 minutes

on each side.

Good to serve

with mustard and

a

beer

on the side

while watching the

football

glrme

or chatting

with

a neighbor.

TOCANA DE

MIEL

.

SIIEPHERD

LAMB

STEW

I kg Lamb, offthe bone

500

g

Onions

I I Water

Salt

and black

pepper

2 Bay

leaves

or

3)

I kg Potatoes

150 ml Sour cream

I Tbls

Vinegar

Cube

he meatand

rim offthe

fat.

(Save

he

fat.) Peeland slice he

onions.

Render he fat trimmings

n a casserole

or saucepan.

ake out the"scratchings"

eft after enderingand

add he meat

and onions. Fry until

well browned.

Add

the water, salt

and

pepper,

and the bay

leaves.Bring to the boil,

then reduce

heat and simmer

for I hour.

Peeland

slice he

potatoes

nd add

hem o the sterry.

Simmer

or

another

30 minutes. After

about20 minutes

of this

time, remove he lid to allow the liquid to reduce.

When the

potatoes

are

soft, stir in the sour

cream and

vinegar:

remove from

heat. Servewith

fiesh home

made bread.

Sarmalute

n foi

de

vita

-

Stuffed

grape

eaves

I lb. beefand

pork, ground

ogether

2 onions

1 egg

I t salt

l/2tpppr

ll4

criw

washedgrape eaves

Fry onions

n hot fat. Add

meatand

ry until blood disappears.

ool mixture slightly

and hen

add egg ricg

seasoning

nd a spring

of dill chopped

ine. Mix together

horoughly.

Place T of mixture

n

a

grape

eaf andwrap up

in

SARMALE

(see

stuffedcabbage

ecipe)

ashion.PlaceSARMALE

in deep

pan,put

2T hot oil,

put

2T flour and ry

together.

Remove rom fire,

add

lt

paprika

l/2 c hot

water. Blend and

pour

over Sarmas.

Many

prefer

to serve

t with

sour cream.

MUSACA

DE VII\-ETE.

EGGPLAIYT

MOUSSAKA

Peeland slicean eggplantn ll2 it pieces.Salt and et stand20 min. Drain. Dip

pieces

n flour and ry

in hot oil.

Meanwhile,cook

ll2 cic;ein

I ll2 t salt.

n

sameskillet

in which eggplant

was fried,

add 2 chopped

nions.Fry

until soft.

Add I lb.

ground

beefand

pork

mixed. season.

ut one ayerofeggplant

n

a

baking

dish. Then spoon

a layer

of rice, then a

layer of meat

mixture. Repeat

n this way until dish

s almost

illed. Then

makea custard

by beating3

eggs

with 1/2 c milk, salt

and

pepper.Pour

his over mixture

and bakeabout

45 min. in a

325 oven

or until custard

s set.

Polentawith feta

cheese Mamaliga

cu b,rinza

4 cups

water

4

Tbls butter

3 cups

yellow

cornmeal

4 Tbls feta cheese,

grated


7/28

l/2

cup butter

-

optional

In a sauce

an

bning

water with butter and salt o a boil. slowly add

commeal,stirring continuously.Cook

n low

heat,stirring

requentlyuntil

very shift. Mix in the

grated

cheese. utter an

8-9 nch

pie pan

well. Spread he com

mixture evenly n the

pan

and

pat

down

with

the

backof a silver

spoon.

f

the spoonsticks,dip

it in cold water.Serve

slices n wedges. op with sour

creamor

yogurt

f consumed lone.

Noodleswith shredded

cabbage

Taitei

cu

yarza

l/4 cup

vegetable il

I medium cabbagehead,

ine shredded

salt and

pepper

o

taste

I

pound

wide noodles

Sprinkle

he shredded abbage

ith salt and et sit for 30 minutes, queeze

he water well. In a skillet,

heat

he

oil and

saut6 he cabbage

until slightly brown,

add salt and

pepper.

Cmk the

noodles n a saltedwater as directed on the

package,

make sure hey are

not over cooked, he noodles

needs

o

remain a little tough. Drain the

noodles with no

excess fwater. Add noodles n the cabbase ndcook until noodlesare ender.

Mushrooms

saut6

Tocanita

de ciuperci

I

pound

mushrooms,

liced

2 onionssmall diced

3 ounces omato

uice

plenty

ofgreen chopped

arsley

salt and

pepper

o taste

Sart6 he

onion until

golden

not

brown), add he mushrooms nd continue

o sautd ntil the mushrooms re soft.

Add

the tomato

uice,

salt,

pepper

nd

parsley.

Let

simmer

or

another

15 minutes.

FRESH MUSHROOMS

IN

SO{]R

CREAM

I

pounds

resh mushrooms,

liced

2/3 cup sliced

green

onions

with tops

2 tablespoonsbutter

or margarine

I tablespoonresh

emon

uice

I

tablespoon

lour

I cup dairy sour cream

2 tablespoons hopped

reshdill or

I

tablespoon ill

weed

l/4 teaspoonsalt

l/8 teaspoon

epper

Small roundsof

rye

or

Melba toast

l. Sautemushrooms nd onions

n butterand

emon

uice

for 4 minutes.

Stir in flour. Cook slowly,

stirring I

minute.Add sourcream,dill, salt,

and

pepper.

Cook

and stir 1 minute.

2. Serve

warmon toast.

PORK PATE

I l/2

pounds ground

fresh

pork

l/2

pounds

alt

pork,

diced

5 mediumonion,

quartered

2

pounds

liced

pork

liver

3 eggs,beaten

I l/2 teaspoon alt


8/28

l/2 teaspoon lack

pepper

I teaspoon

marjoram

l/2

teaspoon

nutmeg

l/4 teaspoon llspice

I

tablespoon

beef flavor

base

l/2

pounds

liced

bacon

l. Combine resh

pork

and salt

pork

in a roasting

pan.

Roastar325F

t hour, stirring occasionally.

2. Remove

pork

from

pan

and

setaside.

Put onionsand

iver into the

pan.

Roast

20 minutes,or until liver is tender.Discard iquid in panor use or soup.

3. Combine

pork,

iver,

and onion.

Grind twice.

4. Add eggs,

dry seasonings,

nd beef lavor

base o

ground

mixture; mix

well.

5. Line a 9x5x3-inch

oaf

pan

crosswise)

with baconslices.

Pack

ground

mixture

nto

pan.

Place

emainingbacon

lengthwise)

ver

op of

ground

mixture.

6. Bake

at325F I hour. Cool

inpan.

7.

Remove

pate

rom

pan.

Chill.

8. To serve,

slice

pate

and

servecold

with dill

pickles

and

horseradish.

IIAM AI\ID EGG

ROLLS

6 hard-cooked

ggs

12 hin slicescooked

ham

Lettuce

leaves

Mayonnaise

Pickles

l. Peel he eggs;

cut in halves.

2.

Roll

eachhalf of

egg n a slice

of ham. Secure

with wooden

pick.

3.

Arrange ettuce

eaves round

ham and egg

olls on serving

plate.

Decoratewith mayonnaise

nd

garnish

with

pickles.

MUSTARD

BUTTER

l/2 cupbutter

at

room emperature)

l/2 cup

prepared

mustard

l Beat he butter

with the

mustarduntil creamy.

2. Spread n toast

ounds o serve

with

sardines

r hening.

OMON

-

CHI\18

BUTTER

l tablespoon liced

green

onion

I tablespoon

snippedchives

ll2 cup butter

(at

room temperature)

1 Blendonion.

chives. nd

butter.

2. Form nto a

roll

about

inch

n diameter.Chill.

3. Cut

into small disks.

SPRING COTTAGE

CHEESE

SPREAI)

I carton

12

to 14 ounces)

ottage heese

l/2 cup dairy sour

cream

8 radishes, hredded

3 tablespoons liced

green

onion

l/2 teaspoon

salt

Lettuce

eaves

Radish roses

Rye or

French bread

l.

Mix

cottage

heese

with sour

cream.Add radishes,

nion,

and

salt; oss o

mix well.

2. Mound on

lettuce eaves.

Gamishwith

radish oses.

Surround

with bread.

CIIICKEN

LIVER

SPREAI)

l/2 poundchicken ivers


9/28

I cup milk

1/4 cup

renderedchicken

fat or margarine

I mediumonion, cut

in

quarters

3 hard-cookedeggs,

peeled

and

cut in half

l/2

pound

cooked ham or

cooked fresh

pork,

cut up

l/4 teaspoon alt

1/4 easpoon

epper

l/8 teaspoon

arlic

powder

optional)

1. Soak ivers

n milk 2 hours.

Drain livers and discard

milk.

2. Met fat in skillet. Add

livers andonion and cook over medium

heatuntil tender.

3. Combine

ivers,

pan

drippings,

and all remaining

ngredients.

Grind or mince.

4. Add extrameltedchicken

at or margarine,

f desired, o make

spread

f desired preading

onsistency.

PTJREEOF AI\ICHOVIES

I can

(2

ounces)

lat anchovy

illets, drained

3 slices

stalewhile b,read

Water

l/2 cupdairy sour creamor mayonnaise

I l/2 teaspoon

inegar

l. Mince or

pound

anchovy

illets.

2.

Moisten

bread

with enough

water to cover; then squeeze

ry.

Break

nto bits or mince

with a fork. Blend

in

sour

creIm nd vinegar

to make a smooth

puree.

Serve

as a spread

with

dark

bread rounds.

MUSIIROOM SOT'P

I

carrot

2 sprig

parsley

I stalk celery

2 small onions,

sliced

I

teaspoon

salt

2 cups

water

l/2

pound

reshmushrooms,

liced,or 2 cans

(4

ounceseach) mushrooms

cup

water or mushroom

iquid

teaspoon ill weed

teaspoonchopped

parsley

tablespoonlour

ll4 cupcold

water

ll2 cup dairy

sour cream

or whipping cream

l. Cook carrot

parsley,

elery,

onion, and salt

n 2 cupswater

20 minutes.

Strain;discard

egetables.

2.

Cook

mushrooms nd

emaining

onion n ll2 cup

water 8 minutes.

Add to the vegetablebroth along with ll2 cupswater, dill, andparsley.

3. Mix flour

with l/4 cup cold

water. Stir into soup.

Bring to boiling.

Cook

and stir 3

minutes. Rernove

rom heat.

4. Beat n sourcream.

Servehot.

CUCUMBERS

IN SOUR

CREAM

3

cupsslicedcucumbers

Salt

ll4 cupchopped

reshdill or 2 tablespoons

ill weed

I cup dairy sour

cream or

yogurt

l. Sprinklecucumbers

with salt.

Let stand30 minutes.

Pat dry

with

paper

owels.

2. Stir dill into sourcream.

Add cucumbers:

mix well.


10/28

RADISHES

WITH SOUR

CREAM:

Follow

directions

or cucumbers

n sourcream;

substitute

adishes or

cucumbers

nd

omit step

1.

STUFFED

TOMATOES

4 medium

omatos.

l/3

cupchopped nion

2 tablespoons

utter

or margarine

l/2

poundground

beefor

pork

(optional)

I

cup

cooked

rice

I tablespoon

hopped

resh

dill or

I teaspoon

ill weed

l/2

teaspoon

alt

l/4 teaspoon

epper

l/3 cup dairy

sour cream

Fine dry bread

crumbs

l. Remove

cores and seeds

rom

tomatoes.

2. Saute

onion

n butter.

Add

meat cook

until browned'

Add

rice, dill,

salt'

pepper,

and sour

cream;mix

well.

3.

Stufftomatoes

with rice

mixture.

Sprinkleb,read

rumbson

top.

Plase

n a shallow

casserole

r baking

dish.

Cover.

4. Bake at375F

20 minutes.

Remove

over.

Continue

bakinguntil

tender.

Note;

Crreen

eppers

may

be substituted

or

tomatoes,

f desired.

HUSSAR

ROAST

213 crp

vinegar or vodka

I

beef

round rump

roast, boneless,

or

round tip

roast

(3 pounds)

I cup all-purpose

lour

I teaspoon

salt

1/4 easpoon

epper

ll4 cup butter,

melted

I

large onion,

quartered

I

cup

bouillon

or meatstock

Stuffing:

I

tablespoon

butter

2

mediumonions,

minced

ll4 cup

ine dry b,read

rumbs

I egg, beaten

1. Heat

vinegarjust

o boiling

in large

casserole

r skillet.

Add

meat, uming

to scald

all sides.

Drain

meat.Discard

vinegar.

2. Mix

flour, salt, and

pepper.

Coat

meatwith seasoned

lour.

Reserve

2 tablespoons

easoned

lour.

3. Brown

meat n

butter

n a Dutch

oven

or heavy skillet.

A&

quartered

onion and

bouillon.

Cover;

simmer

2 hours,

or until

meat s tender.

4. Slice meat

about

inch thick

then

slit eachslice,

making

a

pocket.

5.

For stuffing,

melt butter.

Sautfi

minced

onion until

transparent.

Stir

in bread

crumbs

and I tablespoon

seasoned

lour. Remove

from

heat.Stir

in egg.

6. Stuffcrumb mixture into pockets n meat. Close andskewer

with wooden

picks. Tie together

with string n

original

roastshape.

Return

to Dutch oven.

Sprinkle

with remaining

ablespoon

seasoned

lour.

Cover; cook

over

mediumJow

heat30

minutes.

BEEF POT

ROAST

I beefround

rump

or chuck

roast, boneless

3

l/2

pounds)

3

tablespoons

aladoil

or l/4

pound

salt

pork,

diced

Bouillon

or

meatbroth

(about

li2 cups)

I

bay

eaf

2

onions,

quartered

2 carrots,

cut

in

pieces

1/2 easpoon

alt

l/2

teaspoon

coarse

pepper

Flour


11/28

Salt and

pepper

1. Brown the beef

n oil. Add

ll4 cupbouillon,

bay eaf, onions,

caxrotso

alt, and

pepper;

Coverand

simmer2ll2hours,

basting

with additional

bouillon

to

prevent

burning.

2. Sprinkle

lour over meat

and um

it over. Sprinkle

with more lour.

Ifnecessary,

add more bouillon

for the

sauce.Cook uncovered

30 minutes.

Serve he

pot

roast

with noodlesor

potatoes

and any

kind ofvegetables.

POT ROAST

with sourueam:

Prepare

BEEF POT

ROAST as directed.

Add I ll2 cupsdairy

sour cream

nstead f bouillon

after louring the meat.

Finish

cookingas directed.

POT ROAST

with sour creamand

pickles

or

mushrooms:

PrepareBEEF

POT ROAST asdirected.

Addl

l/2 cupsdairy sour

cram

nsteadof

bouillon after

louring he

meat.Then

stir in2/3 cupchopped

ill

pickles

or

I cup sliced

mushrooms.

inish cooking

as directed.

BEEF SLICES WTTH

SOUR

CREAM

AI\[D MUSHROOMS

l/2 cup all-purpose

lour

I teaspoon

salt

1/2

teaspoon

pepper

2

pounds

beefeye

round, op

round,or sirloin

(cut

n thin

steaks)

3 tablespoonsbutter

or fat

I can 4 ounces)mushroomswith liquid

I cup

water

6 medium

potatoes,

cooked;

or 3

cups sauerkraut,

drained

1 tablespoon

lour

I cup dairy

sour cream

l.

Mix flour with salt

and

pepper.

Coatmeat

with seasoned

lour.

2.

Melt butter n a

large

skillet

or

Dutch oven.

Brown meat

quickly

on both sides.

3. Add

mushrooms

with liquid and

water.Cover.

Simmer

hour,

bastingoccasionally

with sauce.

4. Ad

potatoes

o

meat;cook

l0 minutes,

or until meatand

potatoes

are

tender.

5. Blend

flour into sour

cream.

Blend nto sauce.

Bring to boiling,

then simmer5 minutes.

ROAST LEG OF

LAMB

Vinegar

I lamb eg,

whole

Garlic cloves,

slivered

Salt

and

pepper

l. Soaka towel

with vinegar;

wrap

around he

eg of lamb.

Let stand

ovemight.

2. Remove

owel. Trim

offfell,

if necessary, nd

excess

at. Make small

slits n

fat coveron

meat.Push

a sliver of

garlic

nto eachslit.

3. Place

amb, at side

up, on

rack n a

roasting

pan.

Sprinkle

with salt

and

pepper.

4. Roast n a 325F

oven until

doneas desired.

Allow 30

minutes

per pound

for medium;

35 minutes

per pound

or

well-done.

ROAST

LOIN

OF

PORK

2 tablespoons

lour

I l/2 teaspoon

alt

I teaspoon

dry mustard

or caraway

seed

1/2 easpoon

ugar

l/4 teaspoon

black

pepper

1/4 easpoon

round

sage

I

pork

loin roast

(4

to

5

pounds)

Topping:

I l/2 cupsapplesauce


12/28

ll2 cup

brow sugar

l/4 teaspoon

innamon

or allspice

l/4 teaspoon

mace

l/4 teaspoon

alt

l. Mix flour,

salt,mustard,

ugar,

pepper

nd sage.

Rub over

surface f

meat.Set meat

at

sideup in

a roasting

pan.

2.

Roastat325F

I l/2

hours.

3.

For topping,

mix applesauce

ith brown

sugar,cinnamon,

mace,and salt.

Spread

n top

of meat.

4. Roastabout45 minutes ongero r until done.

SAUERKRAUT

WTTH

PORK

2

poundspig's

eet or

lamb hocks

2

pounds

neck bones

or spareribs

3

tablespoons ard

or margarine

I largeonion

I clove

garlig

crushed

l l/2

quarts

oiling

water

I

greenpepper,

diced

4 whole allspice

I bay leaf

l/2 teaspoon

elery

seed

I quart (about2 pounds)sauerkraut

1/4 cup barley

I small

apple, chopped

l/2

teaspooncaraway

seed

2 teaspoons alt

l/2 teaspoon

epper

l.

Brown all meat

n lard

n a arge

kettle.

2.

A& onion and

garlic.

Fry

I minute.

3. Add boiling

water,

greenpepper,

allspice,

bay

eaf, and celeryseed.

Cover;cook

I hour or

until meat

s tender.

4. Remove

meat;cool.

Boil until

broth s

reduced o 3 cups.

5. Discard

bonesand

gristle from meat.

Drain and

inse sauerkaut.

6. Cook barley

n the broth

l5

minutes.Add meat,

sauerkraut,

pple,

carawayseed,salt, andpepper.Cook 45 minutes onger.

7. Serve

with

potato

dumplings,

f desired.

PORK POT

ROAST

I

pork

shoulder

arm

picnic

or

pork

loin roast, boneless

3

pounds)

2 tablespoons

butter

or lard

2 tomatoes,

peeled

and

cored

I celery

root

I

parsley

oot

1 onion,

sliced

2

sprigs

parsley

2 tablespoons

pices o taste:

allspicg

caraway eed,

whole

cloves,

uniper

berries,

driod marjoram

leaves, eppercornstie in cheesecloth)

l/4 cup

water

l/2 cupbouillon

or

meatbroth

l/2 cup

Madeir4

Marsala,

or

sherry

l. Rub meat

with salt and

pepper.

Let stand

I hour.

2. Brown

meat

n butter

in a large,

heavy skillet.

Add vegetables,

arsley,

spicebag,

and

water.Cover

Tightly. Cook

over

mediumheat

l/2

hour;

stirring as

necessary

nd tuming

meat occasionally.

3.

Sprinklea small

amount

of flour

over op of

meat.Pour

bouillon and

wine

over

meat.Simmer

15 minutes.

4. Slice and

arr"ange

meat on a

warn

platter.

Strain sauce

and

pour

over meat.

SMOTIIERED

STT]FTED

CHICKEN

I chicken

(about

3

pounds)


13/28

l/2 teaspoon

alt

l/8 teaspoon

pepper

2

tablespoons

butter

I l/4 cupsdry

breadcubes

or

pieces

ll4 cup

chopped

nion

l/2 teaspoon ill

weed

ll4 cup

hot milk

l/3 cup butter,

melted

l. Sprinkle

nsideof

chicken

with salt and

pepper.

Tuck wing

tips

undemeath

wings. Chop iver.

2. Sautfi iver

in 2 tablespoons

utter

2 minutesAdd

breadcubes,

onion, dill,

and milk;

mix.

3. Stuffchicken.

Closeand

secure

with

poultry pins. Place n a

ceramic

or earthenware

asserole.

4. Pour

meltedbutterover

chicken.

Cover.

5. Bake at

350F about

hour, or

until chicken

s tender.

6. If desired,

emovecover.

Baste.

ncreaseemperature

o

450F.

Bake

0 minutes o

brown.

CHICKEN

I

chicken

(2

to 3

pounds)

Salt

Chicken ivers

3/4 cup

dry bread crumbs

I egg

I

teaspoondill

weed

l/4 teaspoon

pepper

l/2 cupmilk

(about)

1/3 cup

meltedbutter

l. Sprinkle he chicken

with

salt.

Let

stand hour.

2. Chop he

livers finely.

Combine

with breadcrumbs,

egg

salt to taste, dill,

pepper,

and as

much milk as

needed or a

loose,sour-cream-like

nsistency.

3. Fill cavity

of chicken

with crumbs

mixture;

russ.

Place

chicken

in roasting

pan.

4. Bake at 400F about45 minutes,or until chicken s tender.

Basteoften

with meltedbutter.

CHICKEN

WITH

FIAM: Prepare

CHICKEN

asdesired.

Substitute

6 ounces

l

cup)

ground

ham,

/2 cup

slicedmushrooms,

nd

2 crushed

uniper

berries

or the chicken

ivers. Add

1/2

cup

sherry

to

pan

drippings

for a sauce.

DUCK WITH

RED CABBAGE

I head

ed cabbage, hredded

I onion,

chopped

Salt

6 ounces

salt

pork"

diced

1/2 oup

ed wine or chicken

broth

I duck(5 or 6 pounds)

l. Put cabbage

nd onion

nto a bowl,

sprinkle

with salg and

let stand 0 minutes.

Squeeze

ut

liquid.

2. Fry salt

pork

in a skillet

until

golden.

Add cabbage

nion

mixture and

wine. Cover

and simmer

20 minutes.

3.

Placeduck n a

roasting

pan.

4. Bake at

425F30 minutes.

Drain offfat.

Spooncabbage

mixture

over duck.

Reduce

oven emperature

o 350F.

Bake about

45 minutes, or until

duck is tender.

Baste

requently.

CROUTONS

2 slicesstale

bread

2 tablespoons

utteror

margarine


14/28

L Trim

crusts

rom bread.

Cut

bread

nto ll2-inch cubes.

Spread

cubes

on bottom

ofa

shallow

pan

or

baking sheet.

2. Bake

at 350

F until

golden

but

not browned.

3.

Melt butter

n a

largeskillet.

Add

toasted read

cubes.

Stir-ty

until all

cubesare

coated

with butter.

Cool

and drain

croutons

on

paper

owels.

CHEESE

CROUTONS:

Preparecroutons

as

directed.

Mix

4

teaspoons

grated

Parmesan r

Romano

cheese

and l/2 teaspoon

paprika.

Toss

hot

croutons

with cheese

mixture.

DOUGHITUTS

I

package

active dry

yeast

ll4 cup

warm

water

l/3 cup butter

or margarine

at

room emperature)

3/2 cup sugar

I egg3 egg

yolks

I

teaspoon

vanilla extract

I teaspoon

grated

orange

or

lemon

peel

3/4 teaspoon

alt

3 lD

cupall-purpose

lour

(about)

Fat

for

deep

rying

heated

o 375F

Confectioners'

ugar

optional)

l. Dissolve

yeast

n waxm

water.

2. Crcambutter

and sugar

until

fluff . Beat

n egg, hen

egg

yolks,

one

at a time.

Add

vanilla extract,

orange

peel,

dissolved

east,

and salt.

Beat until

well mixed.

Stir in flour

gradually,

adding

enough

o make a

stiff dough.

3. Turn

dough onto a

floured

surface.

Knead until smooth

and

elastic,

about 0

minutes.

Place n a

greased

owl. Cover.

Let rise until

doubled

n bulk.

5.

Fry in

hot fat 2 to 3

minutes;

urn to brown

all sides.

6. Drain

doughnutson

paper

owels

and sprinkle

with

confektioners'

ug*, if desired.

HOI\EY

COOKIES

l/2

cup

honey

l/2 cup

sugar

2 eggs

1/2 teaspoon

vanilla extract

3 cup

all-purpose

lour

I

teaspoon

baking soda

l/2 teaspoonsalt

l/2 teaspoon

innamon

l/2 teaspoon

inger

l/2

teaspoon

nutmeg

l/4 teaspoon

loves

I egg

white, beaten

48 blanched

lmond

halves

about)

1. Combine

honeyand sugar

n a bowl;

mix

well. Beat n

eggs

and

vanilla extract.

2.

Blend flour, baking

soda

salt,and

spices.Stir

into honey

mixture.Knead

o mix thoroughly;

doughwill be

stiff.

3. Shape

dough

nto a ball.

Wrap

n

plastic

wrap.

Let stand

2 hours.

4. Roll dough

on a floured

surface

o l/4-inch

thickness.Cut

nto

2ll2-inch

rounds

or other shapes.

5. Brush op

of eachcookie

with

eggwhite.

Press n almond

onto center.

Place on

geased

cookie

sheets.

6. Bake at375F

8 to

10minutes.

7. Cool

on racks.Store

n

plastic

bags

or 8 to l0 day

o mellow.

MAZTJRKAS

I cup sweetunsaltedbutter


15/28

314cupeggs,

beaten

2 cup

ground

blanched

almonds

I 3/4 cups

all-purpose

lour.

I

cup

sugar

l. Cream

butter

and eggs

until

fluf!.

2.

Mix almonds,

lour,

and sugar.

Add

flour mixture,

a small

amount

at a

time, to

the butter

mixture.

Beat or

knead after

eachaddition.

3.

Pat or roll out

dough

n a

greased

5xlOxl-inchjelly-roll

pan.

4. Bake at 350F

about

20 minutes,

or

until

golden

brown.

5. Spreadjam

over top.

Cool for 5 minutes.Cut into 2-inchsquareso serve.

ROYAL

MAZI]RKAS

I cup butter

or margarine

room

temperature)

1 l/2 cups

all-purpose

lour

I

cup

sugar

l/4 teaspoon

alt

6 egg

yolks

ll4 cL;rp

round

or

finely

chopped,

blanched

almonds

I teaspoon

grated

orange

or lemon

poel

(optional)

1. Creambutter

until

flutry

in a large

mixing bowl'

2. Mix flour, sugar,and salt.

3. Alternately

beat n I egg

yolk

and a sixth

of flour

mixture.

Continue

until

all

ingredients

are

well

combined.

Stir in almonds

and orange

eel.

Mix

well.

4. Roll or

pat

dough

o fit a

greased5xlOxl-inchjelly-roll

pan.

5. Bake

at325F 35

to

40 minutes,

or until

golden

but

not browned.

6. Cool

in

pan

on

rack l0 minutes.

Cut in fourths.

Remove

rom

pan.

Cool on

rack.

MAZURKAS

WITII

FRTIIT

AI\[D

IYUT

TOPPING

Mazurkas

or royal

mazurkas

Fruit

filling:

314cup

aisinsor currant

ll2 cupchopped

ried apricots

3/4 cup

diced dried

igs or

dates

2/3 cup

chcpped

candied

emon or orange

peel

314

cupchopped

lanched

lmonds

ll2 cl.tp

hopped

walnuts

Topping:

I egg

I egg

white

I

12 crtp confectioners'

sugar

l/3

cup

butter,

melted

I tablespoon

emon

uice

I teaspoon

anilla extract

2 ounces

almonds,

ground

(about

3/4

cup)

2

tablespoons

bread crumbs

1. Prepare

and bake

mazurkas

as desired.

Do

not

cut

into squares.

2. For

fruit filling

combine

apricots

and raisins

n a saucepan.

Add

water.Bring

to boiling.

Cover;

emove

rom heatand

let stand

0 minutes.

3. Drain

raisinsand

apricots.

Combine

with other

ruits and

nuts.

Spread

evenly over

mazurkas.

4. For topping,

combineegg

and

white with

confectioners'sugar.

Beat at

high speeduntil

very thick

and

fluffu, about 7

minutes.

5. Gradually

beat

n meltedbutter,

emon

uice,

and

vanilla

extract.

Fold in

ground

almonds and

breads

crumbs.

6. Spread

egg

mixture over

fruit

layer.

7. Bake at 350F

about

5 minutes,

or until

topping

s

golden

but

still moist.

8. Cool in panon rack 5 minutes, hen cut into squares.


16/28

CHOCOLATE

TORTE

8 eggs,separated

12 l/4

cup sugar

314cupall-purpose

lour

l/4 cup ine dry breadcrumbs

l/4 teaspoon alt

2 ounces

2

squares)

emisweetchocolate,

grated

I l/2 teaspoons anilla extract

Filling

Frosting

l.

Beat

egg

yolks

until

very

thick

and emon-colored, bout

5 minutes.Graduallybeat

in

sugar.

2. Combine lour, bnead rumbs,and salt.Add chocolate

and

mix thoroughlybut lightly.

3.

Add flour

mixture o egg

yolks

and sugar n 4

portions,

folding

until well mixed after each

addition.

4. With

clean

beaters, eategg whites

with

vanilla extractuntil

stiff,

not dry,

peaks

are formed. Fold into flour mixture.

5. Tum into a well-greased0-inch springform

pan

or deep,

round ayer

cake

pan.

6. Bake at325F 50 o 60 minutes.Remove iom

pan

and

coolcompletely.

7. Split cake n half.

8. Spread illing on bottomhalf.

Replace

op. Spread

rosting

over sides and top.

Refrigerate4 hours or longer for torte to mellow.

FILLING: Whip

l/2 cup

whipping

cream

until

cream

piles

softly.

Fold in l/4

cup

ground

almonds

or walnuts and 3 tablespoons ugar.

FROSTING:Melt 4

ounces

4

squares) nsweetenedhocolate

and 3 tablespoons utter together

n

a saucepan.Remove rom

heat.

Stir

in I tablespoon

randy.

Add 2 to 2 ll2cups confectioners'sugar

and 2 to 3 tablespoonsmilk or cream until

frosting is

of spreading

consistency.

WALI\TUTTORTE

12

eggs, eparated

I cup sugar

l/2

pound

inely

ground

walnuts

l/3 cup all-purpose lour

l/2 teaspoon alt

Fine dry breadcrumbs

2

to 3 tablespoons randy

or rum

Fil l ing

Frosting

Chopped

walnuts

l. Beat egg

yolks

until

very thick and emon-colored, bout

5 minutes.Add

sugargradually, eatingat high speed ntil

mixture s

very

thick and

piles

softly.

2. Fold in groundwalnutsand lour; mix thoroughly.

3. Beat egg whites with salt until

stiff, but not dry,

peaks

orm.

Fold beaten gg

whites nto egg

yolk

mixture.

4.

Generously

rease

wo

l0-inch cake ayer

pans

or one

l0-inch springform

pan.

Line with waxed

paper.

Grease

aper.

Coat with breadcrumbs.

5. Turn batter

nto

preparedpans.

6.

Bake

at 350F about

25 minutes.

7.

Remove ayers rom

pans.

Cool on

racks 15 minutes.

(Cut

single,high cake,

rom springform

pan

nto 2 layers.

Layersshrink slightly as hey

cool.) Sprinkleeach ayer

with brandy.Cool completely.

8.

Meanwhile,

prepare

illing and

rosting.

9. Spread

illing

over

I

slayer.

Set secondater on top.

10. Spread rostingover top andsidesoftorte. Frosting s


17/28

runny andwill run down

sides.

Let stand30 minutes.

Pat

chopped

walnutsaround

sidesoftorte.

1

. Refrigerate ntil ready

o serve.

FILLING:

Whip I

cup

whipping

creamuntil it is

very

thick

and

piles

softly.

Gradually

beat

n

3/4 cup sugar,

hen

l/2 teaspoon

anilla extractand,

fdesired, 2 tablespoons

brandyor rum.

Fold in

I cup finely

ground

walnuts,a small

amount

at a time, until

blended.

FROSTING:

Beat I egg until

thick and oamy.

Beat n 2 tablespoons

melted butter or margaring

2 tablespoons

brandy or rutn,

pinch

salt,

and about

2 l/2

cup sifted

confectioners'sugar.

dd

enough

confectioners'sugar

o

make rosting ofthin

spreading onsistency.


18/28

Porlq

jeilied/

Piftie

de

porc

3lbs/1,5

kgporkfeetand/orhead,

I

onion,2 carrots,

parsnip,

I

parsleyroot,

I celeryroot,2

bay eaves, -4

uniper

benies, 3-4

garlic

cloves,

salt

Wash and

clean he

feet and/orhead.

f hairy, singe.

Split the feet

n two lengthwise nd break

he headwith the

mallet.

Place

n a large

pot

and

coverwith

waterso hat here

are 3-4 nchesofwater

above he

pork pieces.

Boil over slow

to

mediumheat.

Remove he

foam as

t forms.Then add salt

vegetables, ay

eavesand

uniper

berries.Cover

he

pot

almostcompletely.Boil until the meat alls offthe

bones.Rernove he

bonesand

place

he

meaton the bottomof one

or

severaldeep

plates.

Chop

the

garlic,

add some salt and

mix with the

meat broth. Strain and hen

pour

on top of the

meat

in

plates.

Retigerate

so hat

t

gels.

To obtain

a nice, clear

elly

you

have o boil slowly,

with the

pot

almost

covered.

The tastiest

ork

elly

is madeout

of

pork

feet and ears.

You can usebeef

eet or a mixture of

pork

and beef

eet.

Smothered

roast beef

/Friptura inabusita I

3

lbs/l

,5

kg

beef,

/3 lb/l 50

g

bacon, one head

of

garlic,

2 tablespoons

ard, solt,

pepper

Rub

he entire

piece

of

meat

with salt and hen,after

making someslits

n the meat,

placegarlic

clovesand

pieces

of

bacon n them.

Fry the meat

on all sides

n hot lard add broth or

water,

pepper,

over

and et boil, at slow

temperature

until

the liquid

is

gone

and he

meat

s

tender.

f necessary,

hile it boils add some

morewarm bnothor

water. Slice he

meat n

one nch thick

slices,

place

on a

platter

and

servewith mashed

otatoes,

egetable

aute,

ettuceor

pickles.

Smothered

roast beef

IIl

Friptura

inabusita II

3 lbs/1,5 kg lean

meat, I onion,

2-3

garlic

cloves,

I mediumcarrot,

I cup wine,

2 tablespoons ard, salt,

pepper,

I

teaspoon

paprilu

Brown

the meata

little on all sides,

using hot

lard. Add a halvedcarrot,

an onion, salt,

garlic, pepper,

wine and

warm

water o

cover

he meat.

Cover and

et boil until the

meat s tenderand here

are only 2-3 tablespoons

f liquid

left.

Remove he carrot,

onion and

garlic,

sieve hem

and add hem back

o the

pot.

Add

one

ablespoon ftomato

paste,

2-3

tablespoons

f water and

et come

o anotherboil, turning

he meaton all

sides.Slice he

meat,

pour

he sauce

n top

and

servewith

potatoes,

oiled

rice or boiled vegetables.

our some

meltedbutteron top of

the sidedish.

Bcef hotchpotch/

Ghiveci din

carne de vaca

I

3/4

lb/750

gfatty

beef,

3 tablespoons

ard, t

parsnip,

I

carrot,2

peppers,

I egplant, I zuchini,

ahandful of

olva, a

handJul

of

green

beans,a

handful of

wax beans,a hanSul of

string beans,

/2 lb/250

gpeas,

I

small

cauliflower,

2

big

onions,

3

potatoes,

I small

celery

root,

5-6

big tomatoes,

2

garlic

cloves

(optional),

minced

parsley

and dill, salt

Cut the

meat nto bite sizes

and ry

in lard until they start

o browfi.

Add salt and epid

water

o

cover.Let

boil on slow

heat,covered, n

hour to an

hour and a half.

During this ime,

prepare

he

vegetables. lean,

wash and cut n bite sizes.

Arrange he

vegetables n top ofthe

meat,

add

he sliced,

peeled

andseeded

omatoes,he

parsley

and dill and salt.

Let

boil on top of

the range or a

few

minutq, then

place

n the oven.Shake

he

pot

fiom

time to

time so hat hey

do not

stick.Bakeuntil the iquid evaporates.

Beef ste#

Tocana de carne

de vaca

2

lbs/l kg beef,

4-5 onions, 2 tablespoons

ard"

I

tablespoon

omoto

p(Nte

or 4-5 tomatoes,

salt,

pepper

Cut the

meat n

bite

sizes,

ry a little in

lar4

add

he chopped nion,

et it fry a

little, add a little

water and hen

et it boil

coveredat slow

heat.Add

a little water

rom time to time

until the meat

s tender.Add the

omato

paste

or

peeled

and

seeded

omatoes

in

small

chunks),

salt and

pepper.

Cover he

pot

and et boil at slow

heatuntil the

iquid evaporates

almostentirely.

Serve

with

polenta.


19/28

Cabbagewith beef/

Varza dulce cu carne de

vaca

1

lb/500

gfatty

beef, I medium

cabfuge, 2 oniotts

(optional),

2

peppers,

2

1/2 lard,

I cup borsh.

5-6 big tomatoes,salt

Cut the meat n bite sizes,

ry in lard until it starts o brown, cover

with tepid water and et it boil slowly aboutan

hour.

During this time, chop

the cabbage,add a

litfle

salt and

squeeze ll excesswater.

Place

on top of the

meat. Add the

thinly sliced

peppers,

nions

and omatoes. dd the borsh.Let

it

bake

n the over at leastone hour. f necessary, dd a

little water

or

tomatosauce.

Green beanswith beef/

Fasole

verde cu carne de

vaca

I 3/4 lb/750

g

beef, 2 lbs/l

kg

green

beans,2 onions, 2 tablespoons

ard, 4-5 tomatoes, /2 teaspoonflour, salt, minced

parsley

and dill

Cut the meat n bite sizesand

iy in the lard. Add the finely chopped nionsand

et it fi'y very ittle. Add the flour and

mix well. Pour epid

water o cover he

meat.Add the salt and et it boil at slow heat or half an hour. Add the beans nd

let boil another

15 minutes.Then add he separately

oiled and drained omatoes nd he chopped

arsley

and

dill. Place

in the ovenuntil the iquid

is almostentirely

gone.

nstead

f

fried onions

you

c.muse

grated

aw onions. n this case,

add with the

water.

Leeks with beef/

Praz cu carne de vaca

I lb/500

g

beef,

I bunch eek, I tablespoon

omato

paste,

I/2 teaspoonsugar, 2 tablespoons ard, salt

Fry

the

meat

pieces

until brown. Cover

with water, add a little salt and

et

boil until the meat s tender.

During

this

time,

clean he leeks,slice

hem and blanch.

Arrange

he drained

eekson top ofthe meat,add he omato

paste

and sugarand

let

boil

for l0-15 minuteson top

ofthe range.Then

place

n the oven and eave

t

until the sauce

s thickened.

Okra with beef/

Bame cu carne de vaca

llb/500gbeefIlb/500golo'a,lonion,2tablespoonslard,4-5tomatoes,ltablespoonvinegar,salt,alittlesugar,

minced

parsley

and dill

Cut the

meat n

bite sizesand

ry in

lard. Then

add

water o cover and a finely chopped nion. Cover and

et

boil at slow

temperature ntil the meat

s

almost

ender.Add the okra hat

was

previously

washedafter sitting for a while in water

with 2 tablespoons f vinegar,salt,

sugar,

quartered eeled

and seededomatoes, tablespoon

f vinegarand he

minced

parsley

and dill. Let boil until

the okra s almostboiled, hen

place

n

the oven

or l0-15 minutes.

Peas

with

beef/

Mazare

cu carne de

vaca

I lb/500

g

beef 2 lbs/1 kg shelledpeas,

I

onio4

2 tablespoons ard

1/2

teaspoonflour,

1/2

teaspoon

sugar, salt,

choppeddill, I tablespoonsour

ream,2 tablespoons

milk), I cup beefbroth orwater

Cut the

meat n bite size

pieces,

ry in lard, hen add a finely chopped nion and

et it fry

just

a little. Add the flour, mix,

so that it doesnot fi,y and then add

he beef broth or water. Cover and

et boil at slow temperatureuntil the meat s

almost ender.

Add

the

peas,

alt, sugar,dill, sourcreamor

milk

and

et

boil

at slow emperature ntil

most

of the

liquid

is

gone.

You can replace he

fried onion with

grated

raw onion. In this case,add

with the

broth

or water.

Potatoes

with beef/

Cartofi cu clnrnede

vaca


20/28

I lb/500

g

beef, 2 tablespoons

ard, 2-3 onions, I lb/500

g potatoes,

2

tablespoons omoto

paste,

I teaspoon

paprika,

salt, a

little tlryme

(optional)

Cut

the meat n bite sizes, alt

and ry in lard. When t starts o brown, add he

finely

chopped

aw onion or let the onion

fry until it tums

yellow.

Add

water o cover

he

meat.Coverand et boil at slow temperature ntil

the meat s almost

tender.

Then add he tomato

paste,paprik4

salt, a

little

thyme and he

halvedor

quartered otatoes depending

n size).

If necessary, dd morewater o cover.

Let boil at slow temperature ntil the

potatoes

re doneand he

liquid is almost

completely

gone.

Fisherman's

soup/

Ciorba

pescareasca

1.5

qts/1,5

water, 0.5

qt/0,5

borsh.

lb/500

gvariousfish,

5-6

pieces

ofcarp,

I

carrot, I

parsley

root, I big uion,

salt,

pepper

Finely chop he vegetables nd

boil. When ready,strainand

remove

he

vegetables. dd the various ypesof fish,

chopped

n

small

pieces;

train he fish

pieces

iquid

into

another

pot.

Strain he fish, removingall bonesat the same

time.

Set he

pot

to boil and add

he carp

pieces,

alt and

pepper.

After 15-20minutes,

when

he fish

is

done,add he

separately oiled borshand

he

greens,

etting t all boil

for

a

few

more

minutes. t may be servedwarm or cold.

Eggplant moussaka/

Musaca de vinete

5 medium eggplants, 3/4

lb/750

g ground

sirloin, 3 big onions, 3-4 tablespoons

ard

3-4

tomatoes, egg I cup sour

cream, I tablespoonflour,

2-3 tablespoonsbroth orwater,

Wpper,

salt, chopped

parsley,

bread crumbs

Cut the eggplants

nto finger hick slices,salt and

et

sit

for at least30 minutes o drain heir excess

iquid. Finely

chop

an onion,

fry

slightly

with a tablespoonof

lard,

add

he

ground

meat,

pepper

and salt and let

fry lightly. Do not overfry.

Squeeze ach eggplant slice,

dry with a cloth and hen

fry in lard

on

both sides. On the bottom of a

pan greased

with

lard and covered

with

bread

rumbs,arrange

layer

of

thinly sliced omatoes,hen a layer of eggplant,

hen a ayerof

ground

meatmixture. Do this

until all eggplants nd all meatare used

up. The ast ayer must be eggplants. op with

thin slices

of

tomatoes.

Bake

or half an hour. Then

pour

sourcream

mixed with flour,

a tablespoon

f meatbnothand a

beaten

gg over he moussaka.

pread omechopped

arsley

over his

and bakea little longeruntil it starts o brov',n.

Serve mmediately, ut

into

pieces.

Grilld

minced meat rolls/

Mititei

2 lbs/I kg

ground

beef,

/2 lb/250

g

suet, I/4 teaspoonbakiry

soda 2-3

garlic

cloves, some

ground pepper,

uniper

berries and caraway, 2-3

tablespoonsmeot broth, salt

Grind the

meat

ogether

with the suet.

Add

salg

spices, hopped

arlic,

meat

broth and baking

sodaand mix everything

with

your

hands or 15 minutes,

adding wo tablespoons f

water a little at a time. Keep he bowl

with

this

mixture

on

ice for 5-6 hours.Justbefore

grilling

take ablespoons

fthe mixture and with

wet hands,

hape

he rolls

(they

are

approx.

2-3 inches ong and I inch

thick). Before

placing

on the

grill, grease

hem with

oil

and during

grilling

baste

them with a mixtureof

meatbroth

and

oil.

Lamb haggis/

Drob

de miel

Innards

(heart,

kidneys, iver, tongue, spleen)

rom

a lamb, 2 big onions,

2 eggs, I tablespoonmixed chopped

parsley

and dill, I tablespoonchopped

green

onions

(greenparts),

salt,

pepper,

I tablespoon ard,

I bread slice

Crind the

nnardswith the finely chopped

aw or

slightly

fried onion,

ard and crustless lice of bread

previously

soaked nd squeezed ry).

Add salt,

pepper,

hopped

arsley

and dill, chopped

reen

onions,beaten

eggsand mix

everything

well. ln a well

greasedpan,

set he

washed amb stomachso as

o cover the bottom and sidesof the

pan

with

room to spare.Arrange the

ground

meat mixture, cover with the sides of

the stomachand bake. When

ready, urn

onto

a

plate

and serve

with

green

ettuce.


21/28

Moldavian croquettes/

Parjoale moldovenesti

I lb/500

g ground

meat,

3 oniora,

I

egg,

2 slices white bread,

I tablespoon ard,

chopped

parsley

and dill, salt,

pepper,

lard

for frying,

bread crumbs

Grind

the meat

with

a

raw onion, soaked

nd squeezed ,read

nd wo

finely

chopped

nd ightly

fried

(in

a

tablespoon

of lard) onions.

Place he mixture

n a bowl, add an egg,

sal!

pepper

and chopped

arsley

and dill.

Mix everythingwell.

Take tablespoonsof the

mixture and

with wet handsshape

nto round or oval

patties.

Then bread hem and

fry in hot

lard on both sides.For the meat

you

can usebeef,

pork,

mutton,chickenbreast

or mixed beefand

pork.

You may

replace he chopped

arsley

and

dill with chopped

arlic.

Sewehot,

with mashed

otatoes,

egetable autes,ettuce

or

pickles.

Peppers

filled with meaU

Ardei umpluti cu carne

I 2 mediam

peppers,

I 3/4 lb/750

g ground

meat,

2 onions, 2 tablespoons

ice, I tablespoon ard chopped

parsley

and

dill, salt,

Wpper,

2

tomatoes;

Sauce: lb/500

g

tomatoet

I/2 onion,

I

teaspoon

sugar, I/2 teaspoonJlour,

salt,

choppedparsley,

I tablespoon

ard, sour

cream

Wash the

peppers,

dry, core

and

remove he seeds.Mix the

meat with two finely chopped

aw or fried onions, a

tablespoon

f lard, ric.e, hopped

arsley

and dill,

pepper

and salt.

Mix everythingwell anduse

his mixture o fill the

peppers.

ut one

omatoslice

as a lid on each

pepper.

Arrange n a

panandpour he following sauce n top. Fry the

finely chopped nion

and

lour in lard until

golden;

add omatosauce

from

boiled and strained omatoes).

Add sugar

and

salt.

fthe sauce

oes

not

cover

he

peppers

dd

somewater.Spread ome

chopped

arsley,

et o boil

for a little

while then

place

n

the

oven o bake

until done.Serve

with sourcream.

Potatoesand

meat moussaka/

Musaca

de

cartofi cu carne

t lb/500

g

ground

sirloin I 3/4 lb/750

g

potatoes,

2 onions, 3 tablespoons

ard, salt,

Wpper,

chopped

parsley

and dill,

I tablespoon

omalo sauceor

3-4 tomatoes,

bread crumbs

Peel

he

potatoes

nd cut

into finger

hick slices.Salt hem

and et sit for a

few minutes.Then dry and

ry on both sides.

Grind the meatwith two raw onionsand then set n a panto fry with a tablespoonof lard. Add salt andpepperand fry

lightly

(do

not overfry).

In a

pan greased

with lard and

coveredwith bread crumbs,

arrangea layer of

potatos

and then

a

layer of the

meat

mixture.

Do this until all

potatoes

and all meat are

used up, taking care

hat the last layer

is

potatoes.

Spread

chopped

parsley

and

dill between

all layers. Pour a

tablespoonof tomato

saucemixed

with

a

cup of meat bnoth

(or

arrange

omato slices)

over

he

potatoes.

f

using

omato slicesdo

not use omatosauce.

Bake n the oven until the

liquid is substantially

educed.

Regular cabbage

olls/

Sarmale cu

varza dulce

I large cabbage,

3/4 lb/750

g ground

meat

(mixture

ofpork and

beefis

recommended), large onions,

2 tablespoons

rice, I bread slice, 3 tablespoonsard, 5-6 tomatoesor I tablespoon omato sance,salt,pepper, choppeddill, I qt/l I

borsh,

sour creatn

Grind

the meatwith the

crustless read

slice

(previously

soaked

ndsqueezed

ry) and a raw onion.

Place n a bowl and

mix

witlr rice, dill,

pepper,

alt and

inely chopped nion

slightly fried

in

two tablespoons

f lard.

Mix everythingwell.

Core he cabbage

with a

sharp hin

knife and hen blanch

t with borsh.Then

carefully emove he cabbage

eaves, ne

by one,so hat they do

not tear.Cut

larger

eaves n 2

or

3 and hen

place

a little meat n eachcabbage

iece

and

oll in.

The smaller

he rolls are,

he tastier hey

are.Placea layer of

rolls in the

pan take

a dep one), hen cover

with a layer

of chopped

ulienned)

cabbage,

hen a layer of thinly sliced

omatoes.

Do

this

layeringuntil all the

rolls aremade.The

last ayermust be tomato

slicesor

add omatosauce.

Add a heaping ablespoon

f lar4

pour

he borsh

and et simmer

on top of the

range or 30 minutes.

Then

place

n the ovenso that he

iquid is reduced.Serve

with sourcream.

Sour cabbage

olls/

Sarmale cu varza

acra


22/28

Same

gound

meat

mixture asfor regular

cabbage

olls.

I sowed

cabbage, teasp


23/28

another

pot.

The soup

has o boil

slowly to be

really tasty. Serve

with the desiredaccompaniment

noodles,

dumplings,

rice.

etc.).

Chicken soup/

Supa

de

pasare

2lbilI kgpoultryparts,3

qts/3

water,2 carrots,

parsleyroot,

I celeryroot,

I

greenpepper,

onion,Siuniper

berries (optional), I bay eof(optional), salt

Prepare he

sameway as beef soup.

Serve

with the accompaniment

hat

you

wish.

Giblet soup/

Ciorba

de

potroace

2

qts/2

I

water, I

qt/

I I sauerbaut

juice,

giblets

and wings

rom

one

hen/turkey/goose r mixed,

I carro4 I

parsley

root,

I big onion,

I/2 celery root, chopped

parsley

and dill, salt

Boil the

giblets

and wings

with the finely chopped

egetables. emove

oam and add salt.

When he meat s tender,add

the sauerkrautjuice

hat

was boiled separately,

he chopped

arsley

and dill and

et boil for a few

more minutes.

Soup

(sour)

with chicken/

Bors de

pui

I

chiclren,2qts/2

water,

borsh

(totaste),

I

parsleyroot, I carrot, l

oio4 2tomatoes,2tablespoonsice,

l/2

tablespoon

mixed chopped

parsley and dill, I egg, salt

Set o

boil thejuliennedcarrot,

parsley

oot and onion.

When he vegetables

re halfdone, add he chicken

pieces

and

its

gizzards,

alt, rice,

peele4

seeded

nd chopped omatoes.

Remove

oam, add the separately

boiled and strained borsh

(quantity

o taste).

When he chicken

pieces

arealmostdone,

add he chopped

arsley

and dill. At the end

beatoneegg

in.

Soup

(sour)

with

meat balls/

Bors

cu

perisoare

2

qts/2

water,0.5

qt/0,5

borsh. I

lb/500gtomatoes,

smallcarrot, I smallparsleyroot,

l onion,

salt, chopped

parsley,

dill,

lovage;

or

Meatballs:

I lb/500

g

beef,

I tablespoon

ice, I egg I choppedonionfried

in I/2 tablespoon

lard, salt,

Wpper

Set

o boil, finely chopped

nion,

carrot,and

parsley

oot together

with the beefbones.Let

boil well, then add

he

separatelyboiled

borsh, sal!

chopped

greens

and the separatelyboiled

and strained omatoes.

Let boil

for a few minutes

and hen add he

meatballs

prepared

y

mixing the

ground

meatwith the salt

pepper,

gg, ried onion and

ice. Let the

meatballs boil.

You may serve

with a tablespoon f

sourcream n each

bowl.

Soup

(sour)

with veaV

Bors de vitel

I3/4 lbs/750gveal,2qts/2

water, lqt/I

lborsh. lonkvt, lcarrot,

lparsleyroot, lceleryroot,

ltablespoonrice,

teaspoonchopped ovage,

I egg, salt

Cut the

veal in

pieces,

set

to boil and

remove oam

periodically.

Add salt and he

quafiered

carrot, celery

root, onion

and

parsley

oot. Let boil

slowly, covered,

ntil the meat

s tender.Remove he

veal

pieces,

move hem

nto a clean

pot,

remove he vegetables

nd strain

he iquid.

Add

this

iquid to the

veal

pieces.

Add the

rice,

he

borshand

et

boil until

the rice is done.

Add the chopped

ovageand before

serving,beatone

egg n.

Mushrooms with

porlr/

Ciuperci

cu carne de

porc


24/28

1 lb/500

g porh

I lb/500

g

mushrooms,

2

onions,

2 tablespoons

souor cream,

I tablespoon

ard, salt,

pepper,

lour

Cube

he

meat,salt and

et sit

for

30

minutes.

n the meantime,

lean he

mushrooms nd cut

in

pieces.Dredge he meat

with flour and

ry in hot

lard, add chopped

nion and he

mushrooms.

ry everythingat

very low

heat or 20

minutes'

Add

sour

cream,

pepper

and salt

f

needed. et simmer,covered,

until the

meat

s

tender.

f there

s not

enough

sauce,

add a

little water.

Chicken

pilafi

Pilaf de

pui

I

large chiclren,

2

tablespoons

butter or lard,

I

cup

rice,

salt

Cleanand

wash he chicken,

cut

into

pieces,

alt and set

nto a

pan

with

water o cover.

Let boil

for 15 minutes.

Remove

foam.

Fry

the

rice with

the

lard. The rice mustbe

dry without becoming

brown.

Arrange he chicken

pieces

on

top of

the

rice and add wo

cupsof

the chickenb'roth.

Let it

come

o a boil on

top of

the

range

and

hen

place

n the ovenuntil

the

rice

is

done.

Chicken with cauliflower/

Pui cu conopida

I

medium

chicken,

I mediumcauliflower,

l/2

teaspoonJlour,

2-3 tablespoons

white wine or

I

tablespoon

emon

uice,

I

cup water,

2

tablespoons

butter,

salt,

pepper

Clean and

wash the chicken,

cut

into

pieces

and

fi:y them

in

a

pan

with a tablespoon

of butter.

Add the flour and then

pour

a cup ofwater.

Add

wine, salt and

pepper.

Clean he

cauliflowerand

divide

into flowerets.

Fry it slightly

with

a

tablespoon

fbutter and

hen arrange

ver the chicken

pieces.

Let simmer,covered,

ntil the

liquid

is much educed

Chicken

with eggPlanU

Pui cu vinete

t chiclren,3

medium eggplants,

onioq

I

tablespoonflour,

3-4

tablespoons

oil, salt, chopped

prsley

Cut the eggplants

n

quarters,engthwise,and hen

halveeach

quarter.Salt

and

et

sit

for

at

easta

halfhour.

Then

slightly

squeeze ach

piece,dredgewith flour and ry in oil. Saute he chickenpieces, overed,n atablespoon foil.

Add the

grated

onion and2-3

ablespoons

fwater.

Arrange he eggplant

ieces

over he chicken,

add he

parsley,

over

and

et boil, at

low

heat, or

10-15minutes.

Then move he

pan

o the ovenand

et it bakeuntil

ready.

Chicken

with

green

beans/

Pui cu

fasoleverde

I chictren,

3/4lbs/T\|ggreenbeans,2tablespoonslard

onion,

/2cupchiclrenbrothorwater,5-6tomatoes,

teaspoon

choppedparsley

anddill,

salt,

I teaspoonflour

Slightly

fry

the

chicken

pieces n lard until they urn

yellow.

Add

the

finely chopped nion,

a teaspoon

f flour,

mix and

let fry for a

littl e while.

Add a

half

cup

of chicken bnoth

or

water),

the cleaned

geen

beansand the

peeled,

seeded nd

cut tomatoes.Add salt and chopped reens nd et simmer,covered,or a half hour. Then set n the oven until the iquid

is

greatly educed.You can

also use

aw onion.

n

this

Chicken

with

grcen peas/

Pui cu mazare

verde

I medium chicken,

I 3/4

lbs/750

g green peas, I

lablespoon

butter,

l/2 teaspoonflour,

I/2 teaspoon

sugor,

chopped

dill,

salt

Clean

and wash he chicken

and

cut

into

pieces.

Fry

in

butter

until

yellow.

Add the

flour

and

iy until

yellow. Then

add

l/2 cup

water, salt, sugar

and

peas.

Let simmer, covered,

and when

almost

ready, add the chopped

dill.


25/28

Chicken

with okra/

Pui cu bame

I chiclcen, tablespoonlard,

Ib/500golva,5-6tomatoes,

I

onion,choppedpusleyanddill,

I tablespoonvinegar,

I/2

teaspoonsugar,

salt

Clean

andwash he oka-

Keepokra

n waterwith salt and

vinegar or one

hour. Fry

the chicken

pieces

n

butteruntil

yellow.

Add

grated

onion,

boiled and strained

omatoes,salt, sugar and

the okra

(which

were

rinsed several imes after

removal fiom the salt-vinegar

water). Simmer,

covered,until the okra

are almost done.

Add

a tablespoon

of vinegar and

the chopped reensand set n the oven

or

a

little while.

Ilen with

quinces/

Gaina cu

gutui

6 hen

portions

(breast,

thighs,

etc.), 4 medium

quinces,

2 tablespoonsflour,

2-3 tablespoons ard,

2

teaspoon

sugar, salt

Fry the hen

pieces

with a tablespoon

f

lard

until

yellow.

Add

ll2

teaspoon

f flour and salt, cover

with water and

simmer,covered.

n the

meantime,

eel

he

quinces,

ut

into

thick slices,

emove

seeds, redge

with

flour

and

iy in lard

on both

sides.When he

meat

s

almost

done,add I teaspoon f caramelized

ugar o which a

ittle chickenbroth or

water

was added and

I

teaspoon

of

regular sugar.Place he

quinces

over

the meat, cover the

pan

and simmer.

Do not

stir,

but shake he

pan

ocassionally.

he sauce

must

be

greatly

educed.

Beef salad/

Sdata de boeuf

4-5

potatoes,

I canot,

I

parsley

root, I

parsnip

(optionol),

I large celery

root,

a handful

of

green

peas,

2

pickles,

l/2

lb/250

g poultry

breast or beef

sirloi4 salt.

For moyo:

I

hard boiled

yolk"

3

raw

yolks,

I/2

lb/250

g

oil,

I

tablespoon

mustard, tablespoon

emon

uice

You

get

the best beef salad

by boiling the

vegetableswith the

meat

(soup).

Cube he

potatoes

and

all other

vegetables.

The

same

goes

or the

meat and

pickles.

Place

all

in a bowl, add the

peas,

salt and

et rest

until

you

prepare

he

mayo.

Sieve

a

hard

boiled

egg.Place

t in a bowl. Add a

little

oil,

mix with a spoon,add

a raw

yolk

and addoil, a

little at a

time, stirring

continuously

n the samedirection.

When t starts o thicker!

add another

aw

yolk

and againoil a

lifile

at

a time.

Do this until all

yolks

and all oil

is

used

up. Then add

mustard,a little at a time and stining

continuouslyand

he

lemon uice, againstirringcontinuously.Add 3/4 of the mayo o themeatandvegetablemixture andmix well. Add salt

if needed.Arr.angeon a serving

platter.

Smooth

with a

knife

and then

cover with the

rest

of the

mayo. Gamish with a

few olives,hard boiled egg

white, or eggslices,

pickled

red

peppers,

arsley,

etc.

Try

to shape

lowers,

other

designs.

Tripe sour

soup/

Ciorba de burta

2

pounds/

kg tripe

(fresh,

not

processed),

leg veal or other

pieces

of veal, 4

qts

salted

water, I cqrrot, I

parsnip,

I

whole o

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