Wash chilis inside & out. Soak in hot water until soft (abt an hour). Place in blender with enough water to cover, leaving 2" headspace. Blend until smooth and skins disappear. Add a bit of water if too thick. Add garlic, blend 1 min. Salt to taste.
Grandmommy
Sprinkle meat with salt. Add garlic & oregano to blended chil. Pour over meat and marinate in refrigerator overnight (8 to 24 hrs). Cook slowly on top of stove or at 350° in oven until meat is tender. Thick slices of potato may be marinated with the meat. (Your tastebuds may say this also needs cumino)
(6 servings)
Grandmommy
Limp flour tortillas in red chili sauce. Fill with chunks of carne adovada, grated cheddar cheese and chopped green onion. Place in baking dish and cover with red chili sauce. Heat in 350° oven until cheese melts, about 15 mins.
Serve with potatoes marinated with meat, boiled pinto beans and chopped lettuce.
Grandmommy
If you’re using it, crumble and cook the sausage and set aside. Cook the mushrooms in the sausage grease, adding extra butter if necessary. If desired, cook the onion and celery; these may also be left raw.
To make the stuffing, crumble the cornbread, pour over the melted butter, and add the onion, celery, spices, sausage, and mushrooms. Moisten the stuffing with as much chicken (or turkey) broth as required. Stuff turkey or bake as required.
Preheat oven to 350F.
Make the macaroni and cheese according to the package directions.
Sautée the sliced mushrooms, onion, and hamburger together until fully cooked. Stir into the macaroni and cheese, along with some cheddar cheese and the sour cream.
Put into a 13"x9" baking dish, and bake for around 30 minutes or so, until warm through. Add extra grated cheddar on top, and bake until melted.
Preheat oven to 350F.
Boil the chicken in salted water, to which you’ve added around 1/4 c. of dried dill. When done, remove the chicken, bone it, shred the meat, and reserve.
Cook the rice in 3 c. of the broth that remains, remembering to stir in all of the dill and chicken bits that sank to the bottom. (Reserve the remaining broth.) Put the rice in a buttered 13"x9" casserole dish. Add the chicken in a single layer.
Take the sour cream and thin it with a bit of the broth. Add the remaining 2 tbsp. of dried dill. Cover the chicken with the sour cream mixture
Bake until the top layer starts to get a few golden-brown spots.
Preheat the oven to 350 degrees. Cook the rice mix according to the package directions. Either cut the sausage into rounds and sautée, or sautée first and then slice, depending on the kind of sausage. Reserve. In the same skillet, add butter, onions, garlic, mushrooms, and spice. Sautée. Mix with the sausage, rice, and 2–3 tbsp. parmesan, and pour into a buttered 13x9" casserole. Dot with more butter. Bake for 45 minutes, covered. Sprinkle top with the remaining parmesan, and bake for another 15 minutes, uncovered.
In a 4 quart heavy dutch oven, melt butter and cook onions and garlic until slightly colored (8–10 minutes). Add the next nine ingredients (from beets to vinegar), and 2 c. of the beef stock. Bring to a boil, stirring constantly, then lower the heat and cook partially covered for 45 minutes.
Meanwhile, bring the remaining 8 c. of beef stock to a boil in a large soup pot. Add the cabbage and potatoes. Simmer for 15 minutes, or until the potatoes are almost tender.
When the beet mixture has finished cooking, pour it into the veggies. Add sausage. Strain the water from the soaking beets and add it to the soup to brighten its color.
Serve with dill and sour cream.
Alternative: You can add some dill and bay leaves to the beet mixture, and then add browned stew meat when you add the sausage.
From an exchange student who lived with my grandparents, 1960s
(amounts in brackets are scaled for a 515 mL European can of tomato soup)
If using fresh salmon, bake the salmon until it flakes easily; cool.
Heat the tomato soup (undiluted) in a large pot, melt in the cream cheese. Dissolve the gelatine in 1/2 c. of cold water. Add to the soup, and cool.
Add in the remainder of the ingredients, pour into a serving dish, and refrigerate until set. Serve with black or French bread.