Ingredients

• 13x9" or two 8x8" (more or less) pan(s) of cornbread
• 1 stick of butter, melted
• 1 lg. onion
• several ribs of celery
• salt and pepper
• fresh parsley
• fresh sage
• fresh rosemary
• fresh time
• 12 oz / 350g sausage [optional]
• one standard pint-box fresh mushrooms [optional]
• 4 c. chicken broth

Preparation

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.

Ingredients

• two boxes (or equivalent) of macaroni and cheese mix
• pint box of mushrooms, sliced
• ground beef
• onions, chopped
• grated cheddar cheese
• 1/4 c. sour cream

Preparation

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.

Ingredients

• one whole chicken
• 2 c. rice
• 3/8 c. (0.9 oz) dried dill
• 8 oz. container sour cream

Preparation

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.

Ingredients

• Brown & wild rice combo (to make ~6 cups)
• fresh sausage (e.g., bratwurst)
• butter
• 1 lg. onion
• 1-2 cloves garlic
• 8 oz box sliced mushrooms
• a fresh spice that matches the sausage (e.g., thyme)
• 2–3 tbsp. plus 1/4 c. parmesan

Preparation

Preheat the oven to 350 degrees. Cook the rice mix according to the package directions. Cut the sausage into rounds, and sautée. 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. Sprinkle top with the remaining parmesan, and bake for another 15 minutes.

Ingredients

• 6 tbsp. butter
• 3 medium onions, finely chopped (2 c.)
• 2 cloves garlic, finely chopped (1 tbsp.)
• 2 lbs. beets, coarsely grated (4 c. packed)
• 2 med. turnips, coarsely grated
• 1 celery root, coarsely grated
• 1 parsley root or parsnip, coarsely grated
• 4 med. tomatoes, coarsely chopped (4 c.)
• 1 tsp. sugar
• 2 tsp. salt pepper
• 1/2 c. red wine vinegar
• 10 c. (2 1/2 quarts) beef stock
• 2 lb. head of green cabbage, cut into 2" squares and then shredded
• 1 lb. potatoes, in 2" squares
• 1 lb. polish sausage, in 1/2" slices, browned
• 1 med. raw beet, grated, with 3 tbsp. water
• 2 c. sour cream
• 1/2 c. fresh dill

Preparation

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

Ingredients

(amounts in brackets are scaled for a 515 mL European can of tomato soup)

• 1 lb. [750 g] fresh salmon (or canned)
• 1 can concentrated tomato soup (10.75 oz) [515 mL]
• 8 oz. [360 g] cream cheese
• 2 envelopes gelatine (1/2 oz., around 14g) [26g, 2 European packets]
• 1 [2] onion, chopped fine
• 1 [2] celery stalk, chopped fine
• 1 tbsp. [5 tsp.] Worcestershire sauce
• 1 c. [350 g] mayonnaise
• 2 [4] dashes Tabasco

Preparation

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.

Ingredients

• 3 1/2 teaspoons white sugar
• 2 teaspoons salt
• 1 tablespoon active dry yeast
• 4 cups all-purpose flour
• 1/2 cup margarine
• 1 cup milk
• 1 egg
• 1 egg yolk
• 2 pounds Muenster cheese, shredded
• 1 egg white, beaten
• 2 tablespoons whole blanched almonds

Preparation

Heat milk and butter or margarine over low heat until very warm.

Combine sugar, salt, yeast, and 1 cup of flour in a large bowl. Stir in hot milk mixture, and beat with mixer on medium speed for 2 minutes. Beat in 1 more cup of flour, and continue beating for 2 more minutes. With a wooden spoon, stir in enough flour (about 2 cups) to make a soft dough.

Knead the dough on a lightly floured surface for about 10 minutes, adding more flour as necessary. Cover dough with bowl, and let rest for 15 minutes.

Meanwhile, shred muenster cheese. Combine with 1 egg and 1 egg yolk.

On a lightly floured surface and with a floured rolling pin, roll dough into a 24 x 6 inch rectangle. Spoon the cheese mixture into a log shape lengthwise along the dough. Fold the dough over the cheese making a 1 inch overlap, and pinch seam to seal. In a greased 9 inch round cake pan, place roll, seam side down, to make a ring. Overlap the ends, and pinch to seal. Cover with a towel. Let rest 10 minutes.

Brush loaf with egg white, and garnish with blanched almonds, if desired. Bake at 350 degrees F (175 degrees C) for 1 hour, until loaf sounds hollow when tapped. Remove bread from pan immediately. Cool for 15 minutes before slicing into wedges.

Ingredients

Crust:

• 1 1/2 cups flour
• 1/2 cup powdered sugar
• 6 oz. cold unsalted butter, cut in 1/2-inch pieces

Filling:

• 6 large eggs
• 3 cups sugar
• 1 cup plus 2 tbsp. fresh lemon juice
• 1/2 cup flour

Preparation

Crust: Preheat oven to 325. Mix flour and powdered sugar. Cut in butter until pea-sized. Mixture will be very dry. Gently press in bottom of 13-by-9 inch pan. Bake until golden brown, 20 to 25 minutes. Let cool to room temperature and reduce oven to 300.

Filling: Whisk together eggs and sugar until smooth. Stir in lemon juice and then flour. Pour filling on crust and bake until set, about 40 minutes. Cool completely. Cut into 21/4 inch squares. Dust with powdered sugar. Makes 24.

Ingredients

• olive oil
• 4 chicken thighs
• 1 lb. fresh sausage links (Italian or Bratwust)
• 1 onion, halved and thinly sliced
• 1 garlic clove, thinly sliced
• 1 each red, orange, and yellow bell peppers, sliced
• 1 small container brown mushroom caps
• 1/4 c. Worcestershire sauce
• 1/4 c. soy sauce brown rice

Preparation

Salt & pepper the chicken thighs. Heat a little olive oil in your largest skillet, add thighs skin-side down, cover, and cook until lightly browned. Cut sausage links into thirds. Flip chicken, add sausage, cover, and cook until sausage starts to brown, turning once to cook evenly. Add onion and garlic. Cook (without lid) and stir until onion begins to wilt. Add peppers and mushrooms. Stir occasionally while veggies cook.

When peppers and mushrooms are done to your liking, add sauces and stir until the pan juices thicken and glaze the meats and veggies.

Serve with brown rice.

Ingredients

• 1 lb. cooked shrimp
• 1/2 lb. frozen peas
• 1 cup chopped celery [or 1 green apple, julienned]
• 1 small onion, diced
• 1 cup mayonnaise
• 1 1/2 tbsp. lemon
• 1/8 tsp. curry powder
• 1 tsp. soy sauce
• 1/8 tsp. garlic powder
• 3 oz. chow mein noodles
• 1/2 cup slivered almonds

Preparation

Combine shrimp, peas, celery, and onion and chill.

Mix next five ingredients and chill.

Combine shrimp, sauce, noodles and almonds and let stand about 5 minutes before serving.