Cook 2 c. macaroni noodles according to package directions. Drain and return noodles to pot.
Add:
1/4 c. butter
Stir until melted.
In small bowl combine:
1/4 c. flour
3/4 c. milk
Stir until flour is dissolved. Stir into buttered noodles.
Add:
1 – 1 1/2 c. shredded cheddar cheese (6-8 oz. un-shredded)
Stir until melted. Serve!
Preheat oven to 400. In skillet, over medium heat add:
3 T. oil
4 boneless, skinless chicken breasts
Lightly salt and pepper chicken and brown on both sides. Remove chicken and place in 9×9 inch baking dish.
Add to skillet:
2 T. flour
Mix until well combined.
Add:
1 c. milk
Stir until thickened. Remove from heat and add:
1 T. red wine vinegar
1/2 c. sour cream
salt and pepper to taste
1/2 t. dill
Stir to combine and pour over chicken.
Top with:
1/4 c. shredded parmesan cheese
Bake for 20 minutes, or until thickest part of chicken is no longer pink. Serve with boiled potatoes and steamed broccoli.
Place in medium saucepan:
2 boneless skinless chicken breasts
Barely cover with water. Add:
2 T. butter
1/2 t. chicken base or bouillon
1/2 t. onion powder
1 1/2 t. parsley
salt and pepper to taste
Bring to boil and cover, turning chicken every so often until thoroughly tender (about 1/2 hour). Remove chicken and set aside.
In small bowl combine:
1/4 c. flour
1 c. milk
Stir until dissolved and add to boiling broth. Stir until thickened and remove from heat. Shred chicken and add to gravy. Serve over slices of wheat bread.
Dissolve:
1 T. yeast in 1/2 c. warm water
Add:
1 c. milk
3 1/2 c. flour
1/2 t. salt
Mix well. Knead until smooth. Let rise until double. Divide dough into small balls (about the size of a fist). Pat and flatten until the size of a saucer. Make sure they are not too thin. Put a spoonful of filling (see below) in the middle of each cake, fold over to cover filling and pinch the edges to seal.
Heat oil in a frying pan and fry the belyash on both sides until golden brown. Serve with sour cream.
Filling #1:
1 lb. ground beef
salt & pepper to taste
3 T. water
1 small onion, minced
Mix well and fry in pan until meat is medium-done.
Filling #2:
1/2 lb. ground beef
salt & pepper to taste
4-5 medium potatoes
1 clove garlic, minced
1/2 t. dill
Dice and boil potatoes. Mash. Fry beef with 1 clove garlic until meat is medium-done. Mix beef mixture with mashed potatoes; season with dill and pepper.
Wash and trim:
1 lb. fillet, or rump of beef
Slice into medium-sized pieces and pound or beat to flatten. Then cut into shoestring. Rub well with salt and pepper.
In large frying pan sauté:
2 onions, shredded
3 T. butter
When the onion is golden brown, add the meat.
Fry for about 5 minutes stirring constantly. When browned, sprinkle with:
1 T. flour
Stir and fry for another 2 or 3 minutes.
Add:
¾ c. sour cream
1 T. Russian Southern Sauce
Stir and cook for 2 to 3 minutes more. Sprinkle with dill and parsley. Serve over fried potatoes.
Combine in small bowl:
1/2 c. flour
1 1/2 T. Jonny’s Garlic Spread, or other Italian seasoning
dash pepper
Wash and dredge in flour:
4 boneless, skinless chicken breasts
Brown chicken in hot oil.
Cover the bottom of a 13×9 in baking dish with tomato sauce.
Add browned chicken and sprinkle with:
1 c. shredded cheddar cheese
Bake at 400 for 20 minutes. Serve with extra tomato sauce, warmed.
Preheat oven to 425.
Wash desired chicken parts, legs, thighs, wings, etc.
Melt in bowl:
1/3 c. butter
Combine in medium bowl:
1 1/2 c. corn flakes, crushed
1/2 c. flour
1 T. seasoning salt
Dip chicken pieces in melted butter, then coat with flour mixture. Bake on ungreased pan skin side up for 1/2 hour. Makes enough topping for 8 pieces.
Bring to boil in saucepan:
2 boneless skinless chicken breasts
Simmer until chicken is tender. Remove chicken and set aside.
Add to broth:
4-6 medium potatoes, diced
1 onion, sliced (optional)
1 clove garlic, diced
1 t. salt
dash pepper
3 t. parsley
3 1/2 c. water, or enough to cover 1 inch above potatoes
Cook potatoes until tender, then shred the chicken and add to pot.
Combine in small bowl:
3 T. flour or corn starch
1 c. milk
Stir with fork or whisk until flour/starch is dissolved. Add to soup. Cook and stir until smooth and heated through.
Option: add dill.
Bring to boil in large pot:
1 lb. beef or pork, chopped
Simmer for until done. Remove meat and set aside, reserving broth.
Meanwhile, saute in hot oil:
2-3 c. cabbage, diced
1 onion, diced
2 c. carrots, diced
2 cloves garlic, minced
Simmer in reserved broth until tender:
2-3 c. potatoes, diced
dill
bay leaf
Add:
1-2 c. tomato sauce
sauted veggies
1 t. paprika
salt & pepper to taste
cooked meat
Heat through and serve with a dollop of sour cream and wedges of bread.
Heat in large skillet:
2 T. butter
2 T. oil
Flour and fry until browned:
1 whole chicken, cut up
Remove from skillet and place in casserole.
Preheat oven to 350.
In remaining fat, saute until golden:
2 cloves of garlic, minced
Combine and add to garlic, stirring to blend well:
3 T. flour
2 T. curry powder
1 t. ground ginger
2 t. salt
Combine and add to garlic mixture:
1/3 c. honey
1/4 c. soy sauce
3 c. chicken broth or water
Cook over high heat, stirring, until sauce thickens. Pour sauce over chicken and bake, covered, about 1 hour. Serve with rice.
