Russian Chicken and Potato PieMarina Bayanova - Member of the Lutheran Church in Novosibirsk, Russia
- 3 carrots grated
- 6 medium potatoes boiled and thickly sliced
- 1 1/2 lbs raw chicken or turkey breast cut into short strips
- 2 lbs white mushrooms chopped and fried in a little oil
- 6 medium onions diced and fried separately in a little oil
- 4-5 raw potatoes peeled and very thinly sliced
- 8 eggs
- 1 1/2 cups shredded cheese
- Pre-heat the oven to 400° F. Grease a 9 x 13 baking dish.
- This is a layered casserole. In between each layer is a layer of “egg pancake”. To make an “egg pancake”: beat one egg in a cup with a fork, pour onto a hot, greased skillet and tilt the pan so the egg covers the bottom of the skillet. Do not turn over the egg.
- When the egg has cooked, carefully remove the “egg pancake” from the skillet.
- For a 9 x 13 baking dish, you will need 2 “egg pancakes” to cover each layer.
- You can be making the “egg pancakes” while you are preparing the other ingredients.
- Place the carrots in the bottom of the baking dish. Lightly salt the carrot layer. Cover the carrot layer with 2 egg pancakes.
- Place the boiled potato slices on the egg. Lightly salt. Cover the potatoes with 2 egg pancakes.
- Place the chicken or turkey on the egg. Lightly salt. Cover the chicken with 2 egg pancakes.
- Mix together the mushrooms and onions. Place the mushroom and onion mixture over the egg. Lightly salt. Cover the mushroom mixture with 2 egg pancakes.
- Place the thin potato slices on top. Stick thin potato slices vertically around the edge of the casserole and push them down so they aren’t sticking up above the top of the dish, forming a border around the casserole. Lightly salt the top of the casserole.
- Bake for 40 minutes, or until the potatoes are done. Top with shredded cheese and return to the oven until the cheese is melted and golden brown.
Russian White Radish SaladMarina Bayanova - Member of the Lutheran Church in Novosibirsk, Russia
- 2 cups daikon radish sliced into thin sticks
- 2 cups ham or cooked chicken sliced into thin sticks
- 6 eggs
- 1 cup onion sliced into thin half circles
- Begin by making “egg pancakes”.
- Heat a little oil in a skillet.
- Beat one or two eggs in a cup with a fork and pour the egg into the skillet.
- Tilt the skillet so the egg covers the bottom.
- Do not turn over the egg.
- When the egg is cooked, remove it carefully to a cutting board.
- You should have a stack of either 6 small “egg pancakes” or 3 larger “egg pancakes”.
- Let the eggs cool for a few minutes. Then roll up the “egg pancakes” and slice them thinly.
- Stir together the daikon radish, ham or cooked chicken, “egg pancakes” and onion.
- Add salt to taste.
- You can prepare these ingredients a couple hours ahead of time.
- Just before serving, stir in mayonnaise.
Bulgarian KavarmaIliyan and Kirilka Itsov - National pastor and wife in Bulgaria
- 1 1/2 lbs chicken or pork meat
- 3/4 lb mushrooms
- 2 lbs onion
- 5-6 green and red sweet peppers
- 2 lbs tomatoes
- cooking oil
- 1 cup wine
- Roast and peel the peppers, then chop them in small pieces.
- Boil the mushrooms in boiling water with 1 Tbsp vinegar. Drain.
- Slice the onion into thin half-circles.
- Slice the meat and boil it.
- Add the chopped peppers and tomatoes to the meat and continue to boil.
- When the tomatoes begin to melt, add the boiled mushrooms and sliced onions.
- After the onions are soft, add salt and cooking oil. Boil for another 3 – 5 min.
- Pour the meal into a baking dish and add the wine.
- Cover it with cooking foil and bake in a preheated oven for 15 min.
- Serve the kavarma decorated with parsley leaves.
Traditional Albanian CakePavlina Bishka - National pastor's wife in Albania
- 5 Eggs
- 1 1/4 cups sugar
- 1 1/3 cups thick plain yogurt
- 2/3 cup sunflower oil
- 2 cups flour
- + 2 Tbsp. flour
- 1 tsp baking soda
- ½ cup chopped nuts
- 1/3 cup raisins
- Vanilla extract
- 1 Tbsp. finely diced orange peel
- Powdered sugar
- Beat together the eggs and sugar. Mix in the sunflower oil, yogurt and flour. Slowly add the baking soda.
- Fold in nuts, raisins, vanilla, and orange peel.
- Bake for 40 minutes at 350° F. Sprinkle cake with powdered sugar if desired.
Little Texas CornbreadAshley Boushek - Home Missionary Wife in Sienna, TX
- 1 cup cornmeal
- 1 cup shredded cheddar cheese
- 1 tbsp baking powder
- 2 eggs
- 1 can cream-style corn 8.25 ounce can
- 1 cup sour cream
- 1/2 cup vegetable oil
- 1 can chopped green chilis drained, 4 ounces
- In a large bowl, combine the cornmeal, cheese and baking powder. In another bowl, combine the eggs, corn, sour cream, oil and chilies. Stir into dry ingredients just until moistened.
- Pour into a greased 8-in. square baking pan. Bake at 400° for 30-35 minutes or until a toothpick comes out clean. Serve warm. Refrigerate leftovers.
Texas ChiliAshley Boushek - Home Missionary Wife in Sienna, TX
- 2 dried Ancho chilies
- 2 dried Guajillo chilies
- 2 tbsp chili powder
- 2 tbsp paprika
- 2 tbsp ground cumin
- 2 tbsp ground cumin
- 2 tbsp cocoa powder
- 3 tbsp masa flour
- 1 tbsp garlic powder
- 1 tbsp dried oregano
- 1 tsp ground cinnamon
- 1 tbsp black pepper
- 2 tbsp olive oil
- 3 lbs beef chuck roast cut into 1/2 inch cubes
- 1 medium white onion
- 2 jalapeños
- 3 cups beef stock divided 1 cup and 2 cups
- 1 bottle Shiner Black Lager or Shiner Bock 12 fl. oz
- 2 tbsp brown sugar
- 2 tbsp apple cider vinegar
- Cut the stems off the dried chilies and remove all of the seeds. Place them in a blender with 1 cup of warm beef stock. Cover the blender and let them soak in the beef stock for 30 minutes.
- While the dried chilies are soaking, cut the beef chuck roast into 1/2 inch cubes and dice the white onion and jalapeños.
- In a bowl, mix together the chili powder, paprika, ground cumin, garlic powder, dried oregano, masa flour, ground cinnamon, cocoa powder, salt, and pepper. Set aside.
- After 30 minutes, puree the chilies and beef stock together to create a homemade chili paste. Set aside.
- Heat olive oil in a medium cast-iron Dutch oven. Brown the beef chuck cubes on all sides. If there is not enough room in the Dutch oven, brown the beef chuck cubes in batches. Do not remove the brown buts or liquid from the Dutch oven - this has all the flavor and will be used for the Texas Chili. Remove the browned beef chuck and set aside.
- Using the remaining liquid in the saucepan, sauté the onions till translucent. Then add the diced jalapeños.
- Deglaze the Dutch oven by adding the Shiner beer, remaining 2 cups of beef stock, and apple cider vinegar. Then scrape the bottom of the pan with a spatula to get all the bits of flavor incorporated.
- Add the beef chuck back into the Dutch oven along with the homemade chili paste, dry ingredient mix, and brown sugar. Mix all of the ingredients together and bring to a boil.
- Once it comes to a boil, lower the heat, slightly cover the Dutch oven, and simmer for 2 - 2.5 hours or until the beef chuck is tender. Make sure you stir the Texas Chili occasionally.
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