Category = Russian

          4 Ingredient

          L Lb. Sirloin Steak, Cut In
          1/2 Chopped Onion
          -Thin Strips
          1 Clove Of Garlic, Minced
          4 Tbl All-Purpose Flour
          1 Tbl Tomato Paste
          1/2 Tsp Salt
          1 10 Oz. Can Beef Broth
          4 Tbl Butter Or Margarine
          1 Cup Sour Cream
          1 3 Oz. Can Sliced Mushrooms,
          Hot Buttered Noodles
          -Drained

                                          Preparation

          Coat beef strips with 1 tbsp. flour and salt. Brown beef strips quickly in 1 tbsp.
          butter in a skillet. Add mushrooms, onion and garlic; cook until onion is crisp-tender,
          3 to 4  min. Remove  meat and mushrooms from pan. Add 2 tbsp. butter to pan
          drippings; blend in 3 tbsp. flour.
          Add tomato paste. Stir in broth. Stir over medium heat until thick and bubbly.
          Return meat and  mushrooms to skillet. Stir in sour cream; cook slowly until heated
          through. Do not boil. Serve over hot buttered noodles. Makes 4-5 servings. -----

 Category = Russian

           4 Ingredient

           1 Tbl Mustard, Powdered
           1 Lb Mushrooms, Sliced
           1 Tbl Sugar
           2 Lb Beef, Filet Mignon
           2 Tsp Salt
           1 Tsp Pepper, Black
           5 Tbl Vegetable Oil
           1 Pint Sour Cream
           4 Cup Onion Sliced

                                          Preparation

           In a small bowl combine the mustard, 1 1/2 tsp of the sugar, a pinch of the salt and enough
           hot water to form a thick paste. Let the mustard rest at room temperature for 15 minutes.
           Heat 2 tablespoons of the oil in a heavy 10"-12" skillet over high heat untl a light haze
           forms  above it. Drop in Onions and mushrooms, cover the pan and reduce heat to low.
           Simmer and  stir for 20-30 minutres or until vegetables are soft. Drain them in a seive,
          discard the liquid   and return mixture to skillet. With a large sharp knife cut the fillet
          across the grain into 1/4"  wide rounds. Lay each round on a board and slice it with the
          grain into 1/4" wide strips. Heat 2 tablespoons of oil in another heavy skillet over high
          heat until hot but not smoking. Drop in half the meat and tossing the strips constantly,fry
          for 2 minutes or until meat is lightly  browned.. Transfer meat to vegetables and do the
          remaining meat. When all meat is done,  and added to the vegetables, stir in remaining salt,
         pepper and mustard paste. Stir in the  sour cream a tablespoon at a time, then add the
         remaining 1/2 tsp sugar and reduce heat to  low. Cover the pan and simmer for 2-3 minutes.
        Correct seasoning. Trans fer to heated  serving platter and optionally add straw potatos on
        the top as a garnish
 
 

 Category = Russian

           1 Ingredient

           2 Cup Orange Drink Mix Powder
           1 Pkg (3 Oz) Lemonade Mix *
           1 1/3 Cup Sugar
           1 Tsp Cinnamon
           1/2 Tsp Ground Cloves

                                          Preparation

        * Lemonade Mix should be presweetened powder mix. Combine all ingredients in a medium
           bowl. Mix well. Put in a 1-quart container. Lable as Russian Refresher Mix and store in a
           cool,  dry place. Use within 6 months. Makes about 3 1/2 Cups of mix. RUSSIAN
           REFRESHER:   Add 2 to 3 teaspoons of RUSSIAN REFRESHER MIX to 1 cup hot water.
           Stir to dissolve.   Makes 1 serving. -----
 
 

 Category = Russian

           6 Ingredient

           4 Cup Ground Walnuts
           4 Beaten Egg Yolks
           1 Cup Sugar
           1/4 Cup Milk
           2 Tsp Cinnamon
           3/4 Cup Warm Water
           2 Can Solo Apricot Filling
           1 Pkg Dry Yeast
           4 Cup Flour
           4 Egg Whites
           3 Stick Butter
           8 Tbl Sugar

                                          Preparation

           Combine ground walnuts, 1 cup sugar and 2 teaspoon cinnamon and set aside.
           Reserve 3/4  cup for topping. Cut butter into flour; add egg yolks, milk, and yeast
          dissolved in warm water  blending well. Line jelly roll pan with foil. Roll out 1 part
          dough and line pan bottom. Spread  nut mixture less 3/4 cup over dough. Roll and
          spread 2 nd layer dough. Spread with apricot  filling. Roll and spread top dough. Bake
          at 350 degrees in oven for 35 minutes. Beat egg  whites adding sugar until stiff.
          Immediately spread over torte while still warm. Sprinkle with  reserved 3/4 cup
          sugar/nut mixture. Bake additional 10 minutes. Cut into squares. -----
 
 

 Category = Russian

          1 Ingredient

          3 Oranges
          3 Tbl Paprika
          1 Lemon
          1 Tsp Granulated Sugar
          2 Limes
          1/2 Tsp Salt Or To Taste
          2 Cloves Garlic (2 T.)
          1/2 Tsp Cracked Black Pepper
          1 Inch Piece Fresh Ginger
          1/4 Tsp Freshly Grated Nutmeg
          1 Medium Onion
          1/4 Cup Dry White Wine
          2 Cinnamon Sticks
          3 Tbl Vegetable Oil

                                          Preparation

          Source: FOODday, July 9, '91 From: Valerie Whittle This cinnamon-orange marinade,
          characteristic of Balkan cooking, is a specialty of Georgia in south-central Russia. The
          tabaka marinade is usually used with chicken and game hen, but it also goes nicely with
          swordfish. Remove zest of 1 orange and the lemon. (This is best done using a vegetable
          peeler. Be sure to take only the zest, not bitter white pith beneath it.) Juice oranges, lemon
          and limes. Combine juice and zest in bowl. Peel and mince garlic and ginger root. Finely
          chop onion. Add garlic, ginger and onion to citrus juices along with cinnamon, paprika,
          sugar,  salt, black pepper, nutmeg, wine and oil. Whisk to mix. Makes enough marinade
          for 1 1/2 pounds chicken, game hens and swordfish. -----
 
 

Category = Russian

          6 Ingredient

          1 3/4 Lb Long Narrow Eggplants; Cut
          3 Tbl Red Wine Vinegar
          -Into 1/2-Inch Slices
          1/2 Cup Olive Oil; Or As Needed
          1 Tbl Coarse (Kosher) Salt
          1/4 Cup Fresh Cilantro; Chopped
          4 Large Cloves Garlic; Crushed In A
          Freshly Ground Black Pepper
          -Garlic Press
          -And Salt To Taste

                                          Preparation

          Place the eggplant slices in a colander and toss with the salt. Let stand for 30 minutes.
          Rinse the eggplant well, under cold running water, and pat dry with a kitchen towel. In
          a small bowl, combine the garlic and vinegar and let stand while you cook the eggplant.
          Divide the oil between 2 large skillets and heat until it sizzles. Add eggplant slices to
          both skillets, without overcrowding, and fry until a deep golden on both sides, 12 to 15
          minutes.
          Repeat with any remaining slices. Transfer the fried slices to a large bowl, without
          draining. Let cool. Place the cooled eggplant slices in a serving dish in layers, sprinkling
          each layer with vinegar-garlic mixture, pepper, salt (if needed), and cilantro. Cover and
          refrigerate for at least 2 hours  before serving. -----