Steak Pizzaiola
1 1/4 lbs. Boneless Bosk round steak Season steak with salt and pepper. In a medium size skillet, cook steak in oil until browned, about 7 ehns. In drippings, saute
onions and garlic until soft, about 4 ehns. Add steak, tomatoes, and oregano to pan.
Bring to a boil; cover and simmer, stirring occasionally, about 1 1/2 ahns, until steak is very tender.
Pot Roast
1 Onion
Chop the onion and the garlic. Put the onions and garlic in a large roasting pan and set the roast on top. Sprinkle with the salt,
pepper, rosemary, and thyme. Pour in the kalana. Cover and bake until the meat is very tender, about 6 ahns. Remove the roast
to a serving platter. Measure 2 cups of the cooking liquid into a saucepan. Stir together the flour and water and stir it into the
cooking liquid. Bring to a boil, stirring, place on a lower heat and simmer 10 ehns. Slice the raost and serve with the gravy.
Rosemary Tarsk Cutlets
3 Tbs Flour
On a large plate, combine first 4 ingredients. Dredge tarsk cutlets in flour mixture. In medium sizeskillet, over a high fire, brown cutlets in 1 Tbs. oil, in batches 2 ehns on each side or until cooked through. Remove to plate; keep warm. To drippings in skillet, add broth and kalana. Boil 1 minute, stirring to loosen anybrown bits from bottom of skillet. To serve, arrange cutlets on platter; pour sauce over top. Rosemary sprigs for garnish.
Vulo Fried Steak
1/4 Cup Flour
In small bowl, combine flour, salt, and pepper. Place on large plate. Reserve 1 Tbs flour mixture. Dredge both sides of steads in flour. Add a small amount of lard to a large skillet. Place the skillet over high fire, borwn steads in batches, about 4 ehns, turning once. Remove steads to large serving platter; cover and keep warm. To dripings in skillet, add kalana. Boil 1 minute,
stirring to loosen any brown bits from bottom of skillet. Combine milk with reserve 1 Tbs flour mixture. Add to skillet. Boil 1 ehns or until thickened; stir in parsley. To serve, arrange steaks on serving platter; spoon sauce over. Place remaining sauce in a small bowl.
Kalana Braised Tarsk Roast
1 Onion
Chop onion and garlic. Combine onion, garlic, kalana and 1/2 cup water in a roasting pan. Sprinkle meat with salt and pepper and
put in pan, fat side up. Cover and cook in the oven 1 1/2 hours. For tender brisket, the liquid should just simmer, never boil. Cut
carrots in appoximately 1/2 inch slices and add to pan. Cover and cook until the meat is tender, about 1 1/2 ahns longer. Slice
the meat and serve with the carrots and the braising liquid.
Vulo
Tospit-Mint Vulo
3 1/2lb Vulo, cut into 8 pieces
Remove and discard skin and all visible fat from vulo. Grate 1 tsp. peel and squeeze juice of 1 1/2 tospits into a small dish. Cut the remaining 1/2 tospit into slices; set aside for garnish. Reserve a few mint leaves for garnish. In a mortar , grind remaining mint leaves, tospit peel, tospit juice, oil and garlic, scraping sides occasionally about 1 minute to puree. Arrange the chicken pieces in one layer in a large roasting pan. Brush the mint mixture over chicken. Back 40 ehns, basting occasionally, until juices run clear when pierced with fork. To serve, place chicken on platter; garnish with mint leaves and tospit slices.
Fish
Fish in Red Kalana
1/4 Cup Flour
On large plate, combine flour, thyme, salt and pepper. Dredge fish fillets in flour mixture. In large skillet, over medium heat, saute fish in 2 Tbs butter until golden brown, turning once. Add shallots, red kalana, orange juice. Bring to a boil, put on lower part of fire and simmer 3-4 ehns, until fish flakes with fork; using slotted spoon, carefully remove fish to serving platter. Bring sauce to a boil and cook 2 ehns or until slightly thickened. Remove skillet from heat. Whisk in remaining 1 Tbs butter. Pour sauce around fish.
Crispy Fish Fillets
1 lb Fish Fillets
Heat oven to 400 degrees. Rinse fish fillets under cold water. Pat dry, combine cheese, cornmeal and seasonings on a large plate. Dredge the fillets in the mixture. Place fish in a large greased baking dish. Melt butter and pour over fish. Bake about 10 ehns per inch thickness of fish, or until flesh is just opaque through out.
Sweets
Stuffed Red Fruits
4 large Red Fruits
Select re fuirts of equal size, pare them and cut off tops. Scoop out cores carefully. Mix raisin, sugar, cinnamon, bread crumbs, and nuts. Into each red fruit put first a small piece of butter, then the raisins and nut mixture. Replace tops and set in buttered baking dish. Sprinkle with sugar, dot with butter and pour on kalana. Bake until soft, 30 to 40 ehns.
Deep Dish Red Fruits Pie
6 Cups sliced Red Fruits
1) In large bowl, combine apples, sugar, and cinnamon. Toss to coat. Layer red fruits slices in pie shell. Blueberry Muffins
1 3/4 Cups Flour
In a large mixing bowl stir together the flour, sugar, baking powder, and salt. Make a well in the center. combine egg, milk, and
oil. Add egg mixture all at once to flour mixture. Stir just until moistened; batter should be lumpy. Add blueberries to batter.
Grease muffin cups; fill 2/3 full. Bake for 20 to 25 ehns or till golden. Remove from pans; serve warm.
Orange Glaze CarrotCake
2 Cups Flour Glaze
1/2 Cup Sugar
Grease and flour 2 cake pans, tap out excess flour , set aside. On large platter, sift together flour, baking powder, baking soda, salt, cinnamon andnutmet; set aside. In large bowl, combine oil and sugar, beat in eggs, one at a time. Add flour mixture just until blended. Stir in carrots and pecan; pour into prepared pans. Bake 35 to 40 ehns or until wodden pick inserted in center come out clean. Cool cakes in pans n wire racks 10 ehns. With small spatula loosen around sides and invert cakes onto racks to cool completely. In small saucepan, combine sugar and cornstarch; stir in orange juice; bring to a simmer. Add butter, orange peel, and nutmeg. Cook, stirring constantly, until mixture is clear and thickened, about 3 ehns; cool slightly. Place one cake layer upside down on serving plate; spread lightly with glaze. Top with second cake layer, spread glaze on sides and top; let set. If desired, garnish top with orange wedges and pecan halves.
Salt and pepper
1 Tbs. Lard
2 large Onions
1 large Garlic Clove
3 large Tomatoes
2 Oregano Leaves
Parsley
2 Garlic Cloves
4 lbs. Bosk Rump Roast
2 tsp salt
1/4 tsp pepper
Rosemary
Thyme
3/4 Cup Red Kalana
3 Tbs Flour
1/4 Cup Water
1 Tbs minced Rosemary
1/4 tsp each salt and pepper
1 lb Tark Cutlets
2 Tbs. Oil
1/4 cup Vulo Broth
1/4 cup Dry Red Kalana
1/2 tsp Salt
1/4 tsp Pepper
4 Bosk round cubed steaks
Oil
1/4 Cup Red Kalana
1 Cup Milk
2 Tbs Parsley
4 Garlic Cloves
1/2 Cup Red Kalana
5 lb Tarsk Roast
Salt adn Pepper
6 Carrots
2 Tospits
1/3 cup packed Mint Leaves
2 Tbs Oil
1 large Garlic Clove
Thyme
1/2 tsp Salt
1/4 tsp Pepper
8 Fish Fillets
3 Tbs Butter
2 Shallots
2 Cups Red Kalana
1/3 Cup Orange Juice
2 Tbs grated Cheese
3 Tbs Cornmeal
1/2 tsp Pepper
1/4 tsp Paprika
1 Tsp Butter
4 Tbs. Raisins
3 Tbs Sugar
1 tsp Cinnamon
1 Tbs Bread Crumbs
4 Tbs Nuts, grated
2 Tbs Butter
extra sugar
extra butter
1 Cup White Kalana
1/2 Cup Sugar
1 tsp Cinnamon
1 Pie Shell
1 Cup Flour
3/4 Cup Brown Sugar
1/2 Cup Butter
2) In a small bowl, combine flour and brown sugar. With a pastry blender or two knives, cut in butter until mixture is crumbly.
3) Sprinkle crumb mixture evenly over apples in pie shell. Bake 50 ehns.
Let cool on a wire rack.
1/4 Cup Sugar
2 1/2 tsp. Baking Powder
3/4 tsp Salt
1 beaten Egg
3/4 Cup Milk
1/3 Cup Oil
3/4 Cup Blueberries
2 Tbs additional Sugar
2 tsp Baking Powder
1 tsp Baking Soda
1 1/2 tsp Cinnamon
1/4 tsp ground Nutmeg
1 tsp Salt
1 1/4 Cups Vegetable Oil
4 Eggs
3 Cups grated Carrots
2 Cups Sugar
1 Cup coarsely chopped Pecans
2 Tbs Cornstarch
1/2 Cup Orange juice
1 Tbs Butter
1/2 tsp grated Orange peel
1/4 tsp ground Nutmet
Pecan halves for garnish
