Nalysnyky (Ukrainian crepes)
1 cup flour
2 cups milk
1/2 tsp. vanilla
2 Tbsn. sugar
1 egg
1/8 tsp. baking powder
Sautee on pan with olive oil. Fill with a mixture of half cottage cheese and half cream cheese or your favorite fruit preserves.
Medivnyk (Ukrainian Honey Cake)
1 cup honey
1 tsp. baking soda
heat, stirring constantly-cool
mix separately:
6 eggs
1/2 cup sugar
1 cup oil
3 cups flour
3 tsp. baking powder
1 tsp vanilla
Bake at 300 for 1 hour in a lasagna dish.
Kapusnijak (Ukrainian Soursraut Soup)
12 oz bag of sauerkraut
12 oz water
2 bay leafs
3 potatoes already boiled and mashed
1 onion diced and sautéed
1 T butter
Mix over heat; add 1 T farina (cream of wheat) or more to desired thickness.
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Paska (Ukrainian Easter Bread)
In a small bowl pour 1/2 cup of warm milk and sprinkle 1 yeast packet over top. It will start to get moist and look like beige cottage cheese. Set aside.
5 eggs
pinch of salt
3/4 cup sugar
1/4 lb. butter
14 ozs. sour cream
Mix well. Add milk and yeast. Add flour slowly, 7 cups in all. Let rise, punch down, kneed, and let rise again. Grease 4 medium pots that can be used for baking and fill a little more than 1/2 way with dough. Let rise. Brush with egg yoke and milk mixture. Set oven to 350 for 30 min. or until light brown and great smelling.
Vynygret (Ukrainian cold salad)
1 can of pork and beans (16 ozs.)
1 can of pickled beets (diced)
1 lb. sour kraut cooked, cut and drained
2 potatoes boiled, cooled and peeled (diced)
2 Tbs. oil
juice from pickled beets
pickles (diced)
raw onion (diced)
Pancakes from my sister
1 cup flour
3/4 tsp baking soda
1/4 tsp salt
1 T sugar
1 cup sour cream or yougurt (I use vanilla)
1 egg
1/4 cup or more milk (add to desired thickness)
Clever Kitchen Casserole from my mom
One box elbow noodles boiled and drained
dice up a block of chedder cheese
dice an onion
dice 5 cloves of garlic
cut about 8-12 hotdogs :-)
Mix in a lasagna dish with tomato sauce and 3 T of sour cream. Bake at 350 for 1 hour.
Apple Pie (American)
1/2 cup flour
1/4 sugar
1 tsp nutmeg
1 heaping tsp cinnamon
1/8 tsp salt
peel and cut apples into slices (about 7 apples)
mix with above dry ingredients, put aside
crust
1 cup flour
1/2 tsp salt
1/3 cup shortening
2-3 T cold water
Mix and roll. Lay in pie dish fill with above apples and cover with remaining crust. Pillsbury pie crusts work just as well :-) Bake 1 hr at 425 degrees.
Khrustyky (Ukrainian deep fried cookies, Polish version Chruschiki, Romanians and others make them too)
9 egg yolks
3 T sour cream or whipping cream
1 T rum or vodka
1 tsp vanilla
3 cups flour (sifted)
1/2 tsp baking powder
1/2 tsp salt
3 T sugar
Oil for deep frying
Confectionary sugar to sprinkle on top
Beat eggs, cream, rum/vodka, and vanilla. Mix dry ingredients and add slowly to wet ones until dough is smooth. The dough will be very soft. Divide into 4 portions and place in refrigerator for 1/2 hour at least to firm it up.
Roll out on well-floured surface to 1/8 inch thickness. Cut into 1 1/2 inch strips and then diagonally (the trapezoid shape should be 1 1/2 x 2 inches). Cut a slit lengthwise in the center of shape, pull one corner through the hole to make a loop and drop in 2-3 inches of oil heated to 375 degrees. Fry for a few seconds turning over once. Cookies should be golden not brown, Drain on paper towel. Top with confectionary sugar.
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Rayta - Cucumber Salad (India)
2 Medium size cucumbers
3 green onions, finely chopped
1 tablespoon chopped cilantro
1 tablespoon chopped spearmint
½ cup plain low-fat yogurt
1 tablespoon lime juice
½ teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon salt
¼ teaspoon pepper
1. Wash the cucumber, and peel and dice the cucumber into big pieces. Combine with the green onion, cilantro, and mint in a large bowl.
2. Whisk the yogurt, lime juice, cumin, coriander, salt, and pepper together to make the dressing. Toss with the vegetables and let sit for 10 minutes to marinate.
Serve with any hot dish to cool your burning mouth!
Coquito - Coconut Eggnog with Rum (Puerto Rico)
2 cans cream of cocoanut (Coco-Lopez)
2 cans condensed milk
4 - 6 oz Bacardi white rum
1/4 tsp cinnamon
1/4 tsp ground cloves
1/8 tsp nutmeg
1 tsp vanilla extract
Mix all ingredients in a blender or food processor. Store refrigerated. Remove from refrigerator a half hour prior to serving and warm slightly.
Bocaditos - Ham Spread Finger Sandwiches (Cuba)
1 package (8 oz.) cream cheese
2 tablespoons butter - optional
1 can deviled ham
1/2 teaspoon dried mustard
1/2 cup chopped olives (green or black or both)
Salt and pepper to taste
Let cream cheese come to room temperature. Blend together deviled ham with cream cheese, butter and dried mustard. Fold in chopped olives.
Add salt only if necessary. There is usually plenty in the deviled ham. Mix all ingredients. Refrigerate for an hour before serving. Serve on crackers, small soft rolls or white toast (carefully cutting the crust with a sharp knife and cutting the sandwich in half diagonally) as an appetizer.
Mojito (Cuba)
1.5 oz. Bacardi or Bacardi Limon Rum
12 Fresh spearmint leaves
1/2 to 1 Lime - cut up in wedges
7 oz. Club Soda
1 tbsp. Simple syrup or 4 tsp Sugar - either to taste
Place mint leaves, lime and sugar in a cool tall glass. Muddle to gently crush the mint leaves and squeeze the lime.
Add ice, simple syrup -- if using --, club soda and rum and stir.
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