1 plain yogurt
½ lb fat sour cream
1 egg white
2 stalks green onions
3 stalks dill
¼ tsp salt
1 1/4 tsp gelatin, soaked in 2 tbsp warm water
2-3 drops Tabasco sauce
For boiled beans:
1 lb frozen or fresh French green beans
1 pinch lemon peels
6 tbsp bread crumbs
2 tbsp vegetable oil
2 tbsp butter
Salt on taste
2/3 pint (350 ml) milk
2 egg yolks
2 tsp lemon juice
0.5 tap dill greens
7 dessert spoons sugar or sugar powder (tsp)
1 tsp gelatin
1 tbsp Champagne vine (optional)
1 tsp red or black caviar
Bring the milk to boil. Cool to 70 C (160 F).
Stir the egg yolks with sugar and gelatin; add to milk by thin stream, stirring continuously.
0.5 gallon milk
1.5 lb buttermilk (600 ml)
1 tsp salt
2 tbsp greens (dill, parsley, shives, etc.)
Pour milk in a large sauce pan, and bring to boil.
Blend the eggs and buttermilk, pour the boiling milk in, stirring constantly, and bring to boil, then turn off the heating.
Let sit for about 20 minutes, and then sift.
Add salt (optional) and cut greens to this mix, stir well.
12 campari tomatoes (or 1 lb cherry ones)
3 bay leaves
10 black peppers
2 tbsp salt
2 tbsp sugar
2 ml 70% vinegar (same as 46 ml 3%, 24 ml 6%, or 16 ml 9% vinegar)
Prepare a standard 1/4 gallon glass can (wash and dry).
Wash the tomatoes, place in a deep bowl, and pour boiling water over them for about 30 seconds, drain, and pour cold water over the tomatoes.
2 cups peeled and fried sunflower seeds
1.5 cup flour
0.5 cup sugar
0.25 cup vegetable oil (sunflower oil preferably)
0.5 cup water
Grate sunflower seeds.
Fry flour on a dry skillet, stirring thoroughly until the flour gains a cream color.
Then, mix flour and grated seeds well, and grate them together once more.
1 lb small mushrooms
2 tbsp olive oil
2 tbsp lemon juice
2 garlic cloves
0.5 cup dry white wine
3-5 stalks Italian parsley
1 tsp dried basil (or oregano)
Salt and pepper on taste
Mix all ingredients, except mushrooms and parsley, in a microwave-safe dish, cover with plastic wrap, and cook in a microwave oven for 3 minutes.