*~~kaly_ab's/Redawna's Favorite Recipes.

Nalysnyky

2 eggs , 1/2 cup of milk
3 tbsps of water, 1/2 cup of sifted flour
1/4 tsp of salt
oil

Beat the eggs with a beater until light, add milk and water, beat again. Gradually add the flour and salt, continuing to beat as you add the flour. Beat until smooth. The batter will be thin. Pour a few tbsps of batter into the center of a heated and greased small frying pan. Tilt the pan to distribute the batter evenly across the bottom. Cook over moderate heat. When lightly browned on the bottom and firm to the touch on top remove cake to a plate. Continue frying in this manner until the batter is used up.

Filling for Nalysnyky

2 cups of dry cottage cheese
2 egg yolks
2 tbsps of cream (you may need more)
1/4 tsp of salt
1 tsp of dill (dry or fresh)
2-3 cups of cream
2 tbsps of soft butter

Combine cottage cheese, egg yolks, 2tbsps of cream, salt and dill until you get a fairly smooth mixture. You may add 1-2 more tbsps of cream if mixture appears to thick. Spread filling down the center of each Nalysnyky and roll each into a tube. Lay the Nalysnyky side by side in a buttered casserole dish .Spread 1 tbsp of butter over each layer. You may have up to 2 layers. Pour the 2-3 cup of cream over the Nalysnyky and cover with foil. Bake at 325*F for 30 minutes. They are ready when they puff up. You may want to remove the foil for the last 5 minutes of baking.

A few notes on the recipe, first of all these are pronounced (na-lish-na-key). They are so good, , and they are not to hard to make! The batter recipe makes only enough for approx. 10 Nalysnyky so I triple it. The recipe for the filling makes enough for 30 so I never need to make more than what is described.

Beet Leaf Holubtsi

2 cups of water
1 cup of rice (Minute Rice)
1 tsp of salt
1 small onion (chopped)
1/2 cup of butter
2-3 tsps of dill
pepper
fresh young beet leaves

Dill sauce

1 cup of cream
1/2 tsp of dill
1 tbsp of onion
1/2 tsp of sugar
1-2 tsps of flour

For the sauce simmer the 1 tbsp of onion, cream, dill, sugar and flour in a saucepan for 10 minutes, set aside.

In a small sauce bring water and salt to a boil, add rice cover and remove from heat. Fry the onion in the butter until the onions are transparent, add the dill and add this mixture to the rice. Add a few dashes off pepper and mix well. Set aside. Wash the beet leaves and wilt them in a low oven for a few minutes. Place a tablespoon of rice on the beet leaf, fold sides over filling and roll up. Place in layers in a buttered casserole. Pour the dill sauce over the Holubtsi and cover and bake at 300*F for 1/2-3/4 of an hour.

Wild Mushroom Soup

4 tbsp butter

2 lb. of any mushrooms, sliced, the wilder the better

1 x large chopped onion

1/4 cup dry sherry or Madeira

1/4 cup flour

1 tbsp of chopped fresh thyme

1 x bay leaf

4 cups of chicken, beef or vegetable stock

1 cup cream

salt and pepper

1 x bunch of flat leaf parsley

Directions:

Melt the butter in a soup pot and add the onions and mushrooms. Sauté for five minutes or so until the mushrooms are wilted and release their moisture.

Add the wine, thyme, bay leaf and flour and reduce the heat to low. Continue cooking for another five minutes or so stirring constantly and scraping the bottom of the pot.

Add the stock and cream and simmer for another 20 minutes or so. Taste and season with salt and pepper.

Serve as is or if your prefer puree all or part of the soup. Sprinkle each bowl with lots of chopped fresh parsley

Dill Creamed Potatoes

Baby red potatoes
2 tbsps dill (fresh or dry)
1 medium onion (chopped)
whipping cream
3 tbsps of flour
2 tbsps of sugar

Wash potatoes, leaving the skins on and boil 15-20 of until just done. Strain and return to the pot. Add the onion, dill and sugar. Cover with cream and heat until almost boiling, stirring occasionally. Stir in the flour and cook for 10 more minutes. Let cool 10 minutes before serving.

I sometimes add dried wild mushrooms for a change. I use 1/2 of mushrooms that have soaked in boiling water for 20 minutes.

Butter Tart Squares or Tarts

Butter Tart Squares Base

1 1/4 cups of flour
1/4 cup of brown sugar
1/2 cup of butter

Blend flour, sugar and butter until mixture resembles course meal. Press into a lightly greased 8x8 pan. Bake at 350*F for 10-15 minutes. Cool slightly.

Filling

2/3 cup of brown sugar
1/3 cup of white sugar
1/4 cup of butter
2 eggs
2 tbsps of flour
3/4 cup of raisins
1 tsp of lemon juice

Beat both sugars and butter until creamy. Add the eggs and continue beating until lightly fluffy. Mix the flour and raisins together,add the lemon juice. Fold the raisin mixture into the egg mixture. Spread filling over the base or spoon into tart shells. Bake until the filling is golden brown and set, approx. 25-30 minutes.

Enjoy

A few notes on this recipe. I use frozen tart shells and using this filling I can make around 30 butter tarts. If I am making tarts I like to add an extra 2-3 tbsps of butter to the filling, but thats just the way we like them. Both the squares and the tarts freeze well.

Pineapple Delight

32 large marshmallows
1 cup of milk
30 graham crackers (crushed)
5 tbsps of butter (melted)
20 oz. can of crushed pineapple
1 pint of whipping cream

Melt the marshmallows in milk and let cool. Mix the graham wafers and melted butter, reserve 3 tbsps and press the rest into a 9x13 pan. Drain the pineapple, whip the whipping cream and mix together then add the melted marshmallows. Pour over the crust and sprinkle with reserved crumbs. Chill before serving.

Lemon Almond Tea

4 cups of water
15 tea bags
3/4 cup of sugar
3 quarts of cold water
1 can frozen lemonade concentrate
1-1 1/2 tsp. of almond extract

In a large saucepan bring water to a boil. Remove from heat and add the tea bags. Cover and steep for 5-10 minutes. Discard the tea bags. Stir sugar into the tea until disolved. Stir in the cold water, lemondade concentrate and extract. Serve over ice.

Marinated Cukes & Onions

Cucumbers
White Onion(sliced)
Vinegar
Sour Cream
Sugar

Slice cucumbers into a large bowl. Add 1/2 to 1 tsp. of salt. Mix well and let stand for 1 hour. Drain, add sliced onions. Mix together sour cream, vinegar and sugar to taste. Add to the cucumbers and onions. Keep in an ice cream pail or quart jars in the fridge.

This was my grandma's recipe! There is no set amount of ingredients just make as much or as little as you like.

Lentil Noodle Soup Mix

1/4 cup of red lentils
2 tbsp of dried minced onion
1 1/2 tbsp of chicken bouillon granules
1/2 tsp of dill
1/8 tsp of celery seed
1/8 tsp of garlic powder
1 bay leaf
1 cup of uncooked egg noodles

Place ingredients in a jar.