: In mixing bowl cream the butter or margarine till light and fluffy. Add the chives, lemon peel, lemon juice, and pepper. Mix thoroughly. Reserve 1/ cup of the mixture. Shape the remaining mixture into 6 sticks; freese till firm. Place 1 chicken breast at a time between pieces of clear plastic wrap or waxed […]

-STOCK– SOUP– Approx. Cook Time: 8:00 Soak the porcini in 1 cup water for 2 hours. Drain them, pat dry with paper towels, chop fine, and set aside. Discard the liquid or save for another use. To make the stock, in a large soup pot, bring the meat, bones, and water to a boil over […]

-DRESSING – 1 ts Dry Mustard 1/2 ts Sugar 3 tb Red Wine Vinegar 1/3 c Sunflower Or Corn Oil Salt And Freshly Ground -Black Pepper; To Taste * Beet should be washed and dried. If you are using a fresh beet, preheat the oven to 375 Degrees F. Wrap the beet in aluminum foil […]

Approx. Cook Time: 2:00 In a large stock pot, place the water, smelts, onion, quartered carrot, leek, celery, parsnip, bouquet garni, and salt and pepper, and bring to a boil over high heat, periodically skimming off the foam as it rises to the top. Cover the pot, reduce the heat, and simmer for 35 minutes. […]

Pour boiling water over a head of cabbage with the stem removed. Separate leaves from head and trim the veins. Dice the onions and carrots fine and saute until the onions are starting to brown. Wash the millet well, cover with water and bring to a boil. Strain and combine with chopped salt pork, carrot/onion […]

NOTE: If unable to find Tamarind Concentrate, (Available in Indian or Middle Eastern stores), use plum butter (available in Health Food stores), plus 2 Tb of Fresh Lemon Juice. These are a substitute for the local Georgian Sour Plum paste that is unavailable here. Combine the beans with the onion, carrot, and celery in a […]

1. Peel and seed Butternut squash, and cut into 2×1/2×1/2″ sticks. Cook green beans in 2″ boiling water in large skillet or Dutch oven for 6 minutes. Add squash; cook 6-8 minutes or just until tender when pierced with fork. Drain; rinse with cold running water. (Can be done up to 1 day ahead and […]

*Note: Frenchs yelow mustard will work in this recipe very well. Mix in the egg yolks, mustard, vinegar, & salt together in a bowl. Drop-by-drop beat inh the olive oil until a good, thick maynaise is formed. Add more oil if needed. Beat the egg whites until they are stiff but not dry then fold […]

Peel and chop onions. If large mushrooms are being used, slice into rather large slices. I prefer to use small mushrooms and leave the whole. Dredge beef cubes in flour and give them a light coating. Heat a large stewing pot and add olive oil. Brown beef cubes thoroughly in olive oil. Add onions, garlic […]

-CHEESE FILLING- 1 Egg 1 c Muenster cheese,shredded 1 c Cheddar cheese,shredded 3 tb Parmesan cheese,grated 1/4 c Parsley,chopped 2 tb Chives,chopped 2 tb Mint,chopped 1. Prepare Pastry: Place flour, salt, cream of tartar and butter in food processor. Whirl until texture of coarse meal. Add water. Whirl just until combined and mixture begins to […]