VICTORIA'S RUSSIAN CABBAGE ROLLS

1 head cabbage
1 pound ground beef
1 onion, chopped
Butter
1/2 cup rice
1/4 cup chopped parsley
1/4 cup chopped dill
Salt, pepper
1 (6-oz) can tomato sauce
1/4 cup lemon juice
Sour cream

Instructions:Remove core from cabbage and separate the leaves. Place
leaves in large, shallow pan or pot and pour boiling water
over. Let stand in hot water for 3-minutes. Remove with
slotted spoon and drain.

Saute beef and onion in butter until meat is browned. Add
rice, parsley and dill and season to taste with salt and
pepper.

Place 2 to 3 tablespoons beef mixture in center of each
cabbage leaf and roll, jelly roll fashion, tucking in ends.
Place in baking pan. Blend tomato sauce, lemon juice and
enough water to make 2 cups. Pour over cabbage rolls. Cover
and bake at 350 degrees 45-60 minutes or until rolls are
tender. Serve with sour cream. Makes 6 servings.

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Cranberry Strudel

Ingredients for Strudel crumbs:

1/2 cup brown sugar

1/2 cup flour

1/2 cup chopped pecans or walnuts

1 Tbsp. Butter

Mix together until crumbly and set aside.

Ingredients for Muffins:

2 cups sifted flour

1/4 cup sugar

1 Tbsp. baking powder

1/2 tsp. salt

1/2 baking soda

1 beaten egg

1/4 cup orange juice

3/4 cup milk

1/4 cooking oil

Grated peel from one orange

3/4 cup whole berry cranberry sauce.

Instructions:Sift dry ingredients together for muffins and place in a mixing bowl. Blend egg, milk, peel, juice and oil in a small bowl. Make a well in the flour mixture and pour milk mixture into the well all at once. Mix ingredients only until moist. Batter will still be lumpy. Lightly fold in cranberry sauce. Use the jumbo muffin tins if at all possible. Grease tin or use paper liner. Fill each muffin slot 1/3 full of batter. Sprinkle some of the Strudel crumbs on batter. Place batter on top to fill muffin 2/3 full. Sprinkle more crumbs on top of the muffin. If you like more topping double the recipe for crumb mixture. Bake at 425 degrees for small muffins and 375 for large or Jumbo muffins. Approximate time for small muffins is 20 to 25 minutes and large muffins 30 to 35 minutes or until toothpick inserted in center comes out clean. This recipe is similar to the purchased package mix but better of course!

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RUSSIAN SALAT OLIVIER

0.5 pound cooked chicken, cut into bite-size pieces
2 pounds boiled potatoes (about 4 medium), cooked & cut into
chunks
1 large carrot, cooked and sliced into thin rounds
3/4 cup shelled peas, cooked
1 orange, peeled and cut into 1-inch chunks
2 tart apples, cooked, but not peeled, diced
2 whole green onions, chopped
3 hard boiled egg yokes
3 tablespoons olive oil
3 tablespoons white wine vinegar
3/4 cup mayonnaise
3/4 cup sour cream
Salt
Freshly ground pepper
Chopped parsley or dill

Instructions:Combine chicken, egg, potatoes, carrot, peas, orange, apples
and green onions in bowl and mix. Press hard cooked egg yolks
through fine sieve. Mix in 2 tablespoons olive oil until
smooth and creamy. Stir in 2 tablespoons vinegar, 1/2 cup
mayonnaise, and 1/2 cup sour cream. Season to taste with salt
and pepper. Pour over salad and mix thoroughly. Turn salad
into clean bowl and chill, covered, overnight.

When ready to serve, form salad into high mound on platter.
Mix remaining 1/4 cup mayonnaise, 1/4 cup sour cream , 1
tablespoon olive oil, 1 tablespoon vinegar. Pour dressing
over the top of mound so it cascades down the sides. Garnish
the salad with any left over carrot rounds and chopped
parsley. Makes 8-10 servings.

NOTE: Ingredients for this salad may be varied. Try
substituting fresh peaches in season for oranges, or crab meat
for chicken.

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RHUBARB PIE

4- cups diced rhubarb
4 tbsp. flour
1.5 cups sugar (or 0.75- cup honey)
cinnamon
nutmeg
Butter
Milk
Instructions:Mix 4- cups diced rhubarb with 4 tbsp. flour. Add 1.5 cups
sugar (or 0.75- cup honey). Add cinnamon, nutmeg and a dab of
butter on top. Place in pie shell and put on the top crust.
Brush top with milk. Sprinkle on cinnamon + sugar. Bake in
350- degree oven for 45 minutes.

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EGGPLANT CAVIAR

1 medium eggplant
1 onion, chopped
1 clove garlic, minced
1/4 cup corn oil
1/4 cup tomato sauce
Salt, pepper
Black or white bread

Instructions:Pierce eggplant in several places around surface. Bake for
20-30 minutes until flesh is soft, or steam in small amount of
water 20-30 min., or microwave on HIGH for 10- min. Cool,
then peel and finely chop eggplant.

Saute onion and garlic in oil until onion is tender. (Some
avoid the garlic). Add eggplant, tomato sauce and season to
taste with salt and pepper. Saute 5-10 min., stirring. Cool
before serving. Serve as spread on black or white bread.
Makes 6 servings. Note: Some people find offensive the
presence of garlic, oil, and tomato sauce. (See Admonishment
above, Relating to Garlic & Tomato Sauce!)

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ROAST LEG OF LAMB WITH ARTICHOKES

5.5 pound leg of lamb
3 large cloves garlic, cut in thin slivers
0.25 cup olive oil
0.25 cup plus 2 tablespoons lemon juice, divided
2 teaspoons oregano
0.5 teaspoon rosemary, crumbled
0.5 teaspoon freshly ground black pepper
8 small or 4 medium-sized artichokes
Instructions:Preheat oven to 500 degrees F. Trim excess fat from lamb.
With sharp paring knife, cut small slits in lamb; insert
garlic slivers. Place lamb, rounded side up, in large shallow
roasting pan; set aside.

In small bowl, combine olive oil, 0.25 cup lemon juice,
oregano, 1 tsp. salt, rosemary and pepper; brush over lamb.
If using meat thermometer, insert into thickest part of lamb
without touching bone. Place lamb in oven. IMMEDIATELY
reduce temperature to 350 deg. F.

Roast 1.5 - 2 hours or until thermometer registers 140 degrees
for rare, 160 for medium, or 170 for well done. Baste lamb
with pan juices every 20 minutes.

Wash artichokes under cold running water; cut off tops 0.5 to
1 inch; trim stems, leaving about 0.5 inch stub; remove small
tough outer leaves at base; snip off prickly leaf tips with
scissors. Leave small artichokes whole. Spread petals
slightly with fingers. Scoop out fuzzy choke at stem end with
small spoon. Cut medium sized artichokes in half lengthwise;
scoop out choke.

Drop artichokes into large saucepan filled with cold water,
the remaining 2 tablespoons lemon juice and 1 tsp. salt, if
desired. Bring water just to a simmer; cover. Cook small
artichokes 20-25 minutes; medium sized ones for 25-30 minutes
or just until firm tender. To test, insert tines of fork into
stem end - it should be firm but "give" slightly; drain.

About 30 minutes before lamb is done, arrange artichokes in
roasting pan around lamb. Pour 0.5 cup hot water into
roasting pan. Baste artichoke with pan juices a few times
during final roasting.

Remove lamb to large serving platter; remove meat thermometer.
Arrange artichokes around lamb. Cover loosely with foil; let
stand 15 minutes before carving.

Pour off all drippings from roasting pan into large measuring
cup; let stand so that fat separates from juices at bottom;
remove fat and discard. Pour pan juices back into roasting
pan; add 0.5 cup hot water. Place roasting pan over low heat
and heat to serving temperature, stirring constantly. Pour
into gravy boat. Makes 8 servings.

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POTATO PIE

Make fluffy "instant" mashed potatoes.

1 10-inch unbaked pastry shell
1 pound cottage cheese
2 cups unseasoned mashed potatoes
1/2 cup sour cream
2 eggs
2 teaspoons salt
1/8 teaspoon cayenne
1/2 cup scallions, thinly sliced
3 tablespoons grated Parmesan cheese

Instructions:Put the cottage cheese through a food mill or sieve to make it
smooth. Beat the mashed potatoes into the cottage cheese.
Beat in the sour cream, eggs, salt and cayenne. Stir in
scallions. Spoon into pastry shell. Sprinkle the top with
grated cheese. Bake in 425 degrees for 50 minutes until
golden brown on top.

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BEEF STROGANOFF

1/4 lb. (1 stick) sweet butter
1 large yellow onion, thinly sliced
2-lbs. filet mignon
3/4 cup flour
1 lb. fresh mushrooms (sliced lengthwise)

2 envelopes George WashingtonRich Brown Seasoning Broth

1 tsp. salt, 1 tsp. Russian- style mustard
1 cup heavy cream
1 Tbs. sour cream.
Instructions:Melt butter in large skillet and saute onion until soft but
not brown. Remove to oven-proof baking dish. Saute mushrooms
briefly in same skillet and remove them to dish with onions.

Slice beef across the grain into 1/4 inch rounds. Lay each
round on a board and slice with the grain into 1/4-inch wide
strips. Transfer meat to a bowl, add flour and mix well.
Remove meat to skillet in which the onions and mushrooms were
sauteed, and, on medium heat, cook, stirring, until meat is
gray. Add mustard, seasoning broth, 1 cup water, salt and
heavy cream.

Mix with onions and mushrooms in baking dish and bake in oven
for 20 minutes at 400-degrees. Just before serving, stir in
sour cream, and serve from baking dish. Serves 4 to 6.

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MUSTARD, RUSSIAN STYLE

3 cans Coleman's dry mustard
1 cup + 3 tsp. sugar
1.5 tsp. salt
Juice of 1/2 lemon
3 tsp. Wesson oil.
Instructions:Mix together dry mustard, 1 cup sugar, and 1 tsp salt with
1-cup boiling water. Mix well until the mixture is smooth and
resembles heavy cream. Pour another 1-cup boiling water over
the top and let stand 3 to 4 hours. Add 3 tsp. sugar, lemon
juice, 1/2 tsp. salt and Wesson oil. Mix well.

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MAYONNAISE, RUSSIAN STYLE

3 egg yolks
1 tsp. Russian mustard (see above
recipe)
1/2 tsp. sugar
1/2 tsp. salt
Juice of 1/4 lemon
Wesson oil
1 Tbs. sour cream
1/2 jar capers, drained (optional)

Instructions:Combine egg yolks, mustard, sugar, salt and lemon juice. Add
a few sprinkles of cold water and, while beating, enough
Wesson oil to reach desired consistency. At last minute, add
sour cream and (optional) capers.

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PIROGI (Potato Dumplings)

2 1/2 cups flour

1/2 tsp. salt

2 eggs

1/2 cup water

3 cups mashed potatoes (nothing but salt added)

2 Tbsp. butter

1/2 pound grated cheddar cheese

(You may omit cheese and add minced onion to taste or use both. I prefer both.)

Instructions:Sift flour. Add salt, eggs and water to make soft dough. Do not over handle. Let rest approximately 1 hour. Meanwhile, mix thoroughly, the butter and cheese with the potatoes. Let mixture cool (it will be the filling). Roll dough on floured board, cut into 2 inch squares and place 1 tsp. full on each square. Fold in half to form a triangle, pinch edges securely. Drop into boiling water until Pirogi comes to the top of the water (about 10 minutes). Saute in butter and minced onions. Ready to serve with some of the butter and onions.

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Cranberry Strudel

Ingredients for Strudel crumbs:

1/2 cup brown sugar

1/2 cup flour

1/2 cup chopped pecans or walnuts

1 Tbsp. Butter

Mix together until crumbly and set aside.

Ingredients for Muffins:

2 cups sifted flour

1/4 cup sugar

1 Tbsp. baking powder

1/2 tsp. salt

1/2 baking soda

1 beaten egg

1/4 cup orange juice

3/4 cup milk

1/4 cooking oil

Grated peel from one orange

3/4 cup whole berry cranberry sauce.

Instructions:Sift dry ingredients together for muffins and place in a mixing bowl. Blend egg, milk, peel, juice and oil in a small bowl. Make a well in the flour mixture and pour milk mixture into the well all at once. Mix ingredients only until moist. Batter will still be lumpy. Lightly fold in cranberry sauce. Use the jumbo muffin tins if at all possible. Grease tin or use paper liner. Fill each muffin slot 1/3 full of batter. Sprinkle some of the Strudel crumbs on batter. Place batter on top to fill muffin 2/3 full. Sprinkle more crumbs on top of the muffin. If you like more topping double the recipe for crumb mixture. Bake at 425 degrees for small muffins and 375 for large or Jumbo muffins. Approximate time for small muffins is 20 to 25 minutes and large muffins 30 to 35 minutes or until toothpick inserted in center comes out clean. This recipe is similar to the purchased package mix but better of course!

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Halibut Quiche

1/2 cup mayonnaise

2 Tbsp. all purpose flour

2 eggs beaten

1/2 cup milk

2 cups flaked halibut (boiled and drained)

1/3 cup chopped green onions

1 Tbsp. finely chopped parsley

2 cups shredded Swiss cheese

1 unbaked pastry shell

Instructions:Combine mayonnaise, flour, eggs and milk in a bowl. Gently stir in halibut, onion, parsley and cheese. Spoon into the pastry shell and bake at 350 degrees for one hour.

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Russian Pancakes

2- 1/2 cups flour

1 Tablespoons sugar

1/2 teaspoon salt

1/3 cup butter

1 pkg. dry yeast

1 1/2 cups milk

1/4 cup water

3 egg yolks slightly beaten

3 egg whites stiffly beaten

Instructions:Scald milk, add butter, cool to lukewarm. Dissolve yeast
in lukewarm water until bubbly. Add to milk mixture.
Mix. Add salt, sugar, and flour. Beat 2 minutes. Add
beaten egg yolks and beat for several minutes more.
Cover and put in a warm place to rise until double;
about an hour. Stir batter down. Fold in stiffly beaten
egg whites. Let stand 10 minutes. Clarify some butter
and use for oiling griddle. Pour about 1/4 cup
batter onto lightly greased non-stick fry pan. Bake
until puffed and bubbly and light brown. Turn and fry
until other side is browned. Only turn once. Do
not use too much grease on the griddle. It is also
suggested that you skim the batter from the top.
Don’t dig down into the bowl. Serve with sweetened
raspberries or strawberries and sour cream. Place
berries and cream in center of pancake and roll up.
You may use whipped cream. Or serve with choice
of toppings, including caviar, jam, maple syrup, and
even thin slices of smoked salmon and sour cream.

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Barbecue Salmon

For Barbecue but will work in the over.

1 average sized red salmon filet cut into steak size chunks

1 can frozen without pulp orange juice concentrate

1 juice can full of soy sauce (orange juice) to make amounts equal

Minced fresh garlic to suit your taste

Instructions:Blend juice, garlic and soy sauce together and marinade for 330-45 minutes. Place on barbecue skin side down. Baste with sauce. Turn over for the last 5 minutes just to sear the top. Serve with rice. If baking baste more often. Use the oven at 350 degrees for 30 minutes or until done. This is a real crowd pleaser.

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Easiest Salmon Perok

Oven 350 degrees

Baking time: approximately 40 to 45 minutes

2 frozen pie crust circles or make your own

2 cups hot or newly cooled cooked rice

(do not use instant rice)

1 pint canned red or king salmon

Salt and pepper as desired or needed

1 tsp. granulated onion (optional)

1 beaten egg

1 medium onion diced

1 1/2 Tbsp. butter

Instructions:Place onion and butter in microwave

and cook until onions are clear. Mix

all ingredients together. Place in pie

crust lined pie pan and press down

slightly. Cover with top crust and seal.

Cut vents, brush canned milk evenly on

crust and bake in 350 degree oven until

golden brown. Serve with ketchup if

desired. Note: Over the years Agrafena's

children have learned to cut the time

required to create traditional foods.

This is definitely a short cut version

created by my daughter. You can used

canned corned beef or browned hamburger

in place of salmon. Serve with Ketchup.

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Russian Easter Bread

2 pkg. rapid rise yeast

3/4 cup lukewarm water

4 cups evaporated milk (do not dilute use straight from the can)

1 cup sugar

4 cups flour

*1 Tbsp. ground cardamom

1 1/2 cups butter

3 cups sugar

2 Tbsp. salt

1 Tbsp. vanilla

1 Tbsp. grated orange peel

1 Tbsp. grated lemon peel

9 eggs

12 cups flour

3 cups raisins (white or dark)

1 cup chopped walnuts

Instructions:Dissolve yeast in the lukewarm water. Set aside. Scald and cool to lukewarm the 4 cups

milk. Add yeast and the 1 cup sugar, 4 cups of the flour and the cardamom to the

lukewarm milk. Mix into a smooth sponge and set in a warm place for approximately 2

hours. When sponge is done resting, melt and warm the butter. Stir the sugar, salt,

vanilla and zest into the butter and add to the sponge. Gradually work in the flour

until the dough is smooth and elastic. Knead for 5 minutes. Add nuts and raisins and

knead another 5 minutes. Place in greased bowl and oil or butte dough to prevent crust

from forming. Let rise until double in bulk. Roll into various sized balls and place in

greased various sized metal cans you have saved. Oil the top of dough. Bake in a

350-degree oven. Baking time will vary depending on size of cans. When dough is done

remove from pan and butter the crust. Place on baking rack to cool. *Note You may

substitute almond or lemon extract for cardamom. Editors note: Easter Bread is

consumed on Easter Sunday to break the Lenten Fast and used for forty days after

Easter. Marie is one of Chuda's Children from Kenai. This recipe is not the traditional

one because of the addition of peels and cardamom, which was not available in the

villages. The rest is similar. This is a wonderful Easter Bread.

The brightest and most colorful eggs are made by using vinegar, boiling water and Wilton's food coloring paste. I recommend wearing rubber gloves because this dye tends to stain your hands.

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