International Institute Cook Book
Mjdara (lentil potage) 2 cups lentils 2/3 cup rice ½ cup olive oil 2 large onions salt & pepper Pick over carefully the lentils. Put on stove in 1½ quarts cold water. Boil until quite done. Add uncooked rice. Leave on stove until rice is done, stirring occasionally. Cut up finely the onion and cook […]
International Institute Cook Book
Barszcz (Clear Soup) 1 lb Soup meat (shin bones) Salt & pepper Boiled in skin beets (1 bunch) 2 tablespoons vinegar Sour Cream 1 lb. Soup meat (shin bone). Boil in 8 quarts water (start in cold water) for 3 hours. Add salt and pepper. Prepare beforehand one bunch beets boiled in skins. Cut beets […]
International Gourmet Food Festival
Fresh Polish Sausage (Kielbasa Polska) 10 lbs. Lean Boston Pork Butts, ground in small pieces 1 teaspoon salt per lb meat 2 teaspoons pepper 2 ½ cloves garlic, chopped fine 3 teaspoons marjoram- fresh if possible, hand crushed and rubbed Mix all ingredients in large container with 2 cups of water. Let stand overnight in […]
Vaerie's Mousaka
Printable copies: vaerie’s mousaka full page vaerie’s mousaka 3×5 card vaerie’s mousaka 4×6 car
Sausage Cake