Annies Pantry

russian:

Cossack roast
Yield: 8 Servings
1 ea Roast 4-5 lb boneless -use either beef

5 ea Onions medium size -chopped
1 1/2 ts Salt

1 ts Cloves ground
1 ts Cinnamon ground

1/2 ts Nutmeg ground
1/2 c Cider vinegar

1 ea Garlic clove minced
2 tb Butter

4 tb Yogurt plain
2 c Shredded cabbage

2 ea Turnips diced
4 ea Carrots diced

1 ts Black pepper fresh ground
1/2 ts White pepper fresh ground

1/2 c Raisins
1/2 c Apple cider

1 1/2 c Water

Place meat in a deep roaster.

Mix spices with the 2 chopped onions

and garlic.

Cover meat with this mix.

Pour vinegar over the meat.

Cover and refrigerate for 24 hours.

Turn the meat at 12 hours.

Pre-heat oven to 275 degrees F.

Pour off the liquid and reserve it.

Place meat back into roaster.

Add 1/2 cup of the vinegar mixture

the cider water & raisins.

Cover and cook for 2.5 hours.

Melt the butter in a skillet

add the carrots turnips remaining 3 chopped onions & cabbage and

cook until slightly browned.

Spread the vegetables over

the meat and roast for .5 hour.

Remove the roast from the

roaster and slice.

Skim fat from liquid in pan and serve

the vegetables with the liquid.
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Russian:

Beef stroganoff...russian style
Yield: 4 servings
4 tb All-purpose flour

1 tb Tomato paste

1/2 ts Salt

1 ea 10 oz. can beef broth
4 tb Butter or margarine

1 c Sour cream

1 ea 3 oz. can sliced mushrooms

Hot buttered noodles -drained

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.
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Russian:

Chicken gorky
Yield: 4 Servings
3 lb Chicken breasts boneless

2 oz Vodka heated
1 tb Tomato paste

5 tb Butter
1 tb Flour

1 1/2 c Sour cream or plain yogurt
4 tb Feta cheese crumbled 1/2 ts Pepper
1/2 ts Salt

1/2 tb Dried parsley
1 ea Garlic clove minced

3/4 c Chicken broth
1/4 c Onion chopped

Brown chicken in butter with the

chopped onions.

Pour heated vodka over the chicken

& onions.

Add the garlic salt pepper & parsley. Remove chicken from the pan

dredge in the flour -add the tomato paste

& chicken broth to the pan.

Stir-in the sourcream & feta cheese.

Bring to a boil stirring constantly.

Add the chicken again to the mixture

reduce heat and simmer for 20-30 mins. Arrange the chicken in a deep casserole dish.

NOTE*** At this point this dish may be frozen or refrigerated for later

cooking to finish.

Pour the mixture over the chicken and

cook in preheated 350 degree F oven

and cook for 20 mins or until brown on top.
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Russian;
Khachapuri (georgian cheese pie)

Yield: 8 Servings
2 1/2 c Unbleached All Purpose Flour 3/4 ts Salt
1 lg Egg

3 tb Vegetable Oil
1/2 c Club Soda; Or More If Needed - At Room Temperature

12 tb Unsalted (Sweet) Butter; -

1 1/2 Sticks Melted--------------------
RED BEAN FILLING-------NACHINKA IZ FASOLI-------------------------
- 1 c Dried Red Beans;

Soaked -Overnight In Water To Cover

Salt And Plenty Of Freshly -Ground Black Pepper;

To -Taste 1/4 c Olive Oil

1 1/4 c Onions; Finely Chopped

1/2 c Cilantro; Finely Chopped

Sift the flour and salt into a large bowl and make a well in the middle.

Pour in the egg oil and club soda and

stir into the flour adding more club

soda if necessary to make a rather soft dough.

Transfer the dough to a floured board and knead until smooth and elastic about 10 mins.

Shape the dough into a ball cover

with a linen or cotton (not terry cloth) kitchen towel and let stand for 1 hour. Divide the dough into four parts

and shape each one into a ball.

Let stand covered for 15 mins.

Preheat the oven to 350 Degrees F.

and butter two large baking sheets.

On a floured surface roll out one

of the balls into an 1/8-inch thick square. Brush the dough with some of the melted butter

Dip your fingers into the melted butter

and pull the edges of the dough in

different directions stretching it

evenly until it is almost transparently thin. Don't worry if the dough tears as you will be folding it up.

With a sharp knife trim the edges of

the dough to from an even square.

Fold the square in half brush the surface generously with the melted d fold in half again crosswise to from a smaller square. It should be approximately 6 to 7 inches.

It is isn't pull it out slightly to fit the dimensions.

Brush the square with butter.

Shape one-fourth of the filling into a ball and place in the center of the square.

Fold in the corners of the square like

an envelope.

With the palm of your hand

flatten the pie so it is about 1 inch thick. Brush the top with melted butter

and carefully transfer to a prepared

baking sheet.

Repeat the procedure with the

rest of the dough and filling.

Bake the pies in the middle of the oven until golden brown about 35 mins.

Serve warm.

Makes 4 Pies for 8 Servings
RED BEAN FILLING:

Drain the beans and place them in a saucepan along with enough fresh water

to cover by at least 2-inches.

Bring to a boil and add salt then

reduce the heat to medium-low.

Cook the beans partially covered until almost mushy about 1 1/2 hours.

While the beans are cooking heat

the oil in a medium size skillet over

medium heat and add the onion to

saute it.

Stir occasionally until dark brown

about 15 to 20 mins.

When the beans are done

drain well and mash.

Add the sauteed onions

and their cooking fat and the cilantro. Season generously with salt and freshly ground black pepper.

Cool to room temperature.

Makes enough filling for 4 pies.
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