Yield: 1 servings

FOR 1-1/2 LB. LOAF
1 pk Yeast
1 tb White sugar
1 1/2 c Bread flour
1 1/2 c Medium rye flour
1/4 c Whole wheat flour
1/2 c Unprocessed bran flakes
1 tb Caraway seeds
1 ts Salt
1 ts Instant coffee powder
1/4 ts Fennel seeds

HEAT THE FOLLOWING OVER LOW

HEAT; STIRRING FREQUENTLY

TILL CHOCOLATE AND BUTTER

MELT. COOL TO 105-115 F
1 c Plus 2 Tbsp water
2 tb Molasses
2 tb Cider vinegar
2 tb Butter
1/2 oz Unsweetened chocolate

Add all ingredients to the pan, select white bread and push start.

Serving Size : 1

Ingredients:

18 ounces Tang
1 ounce instant tea with lemon
1 1/2 cups sugar — to taste
2 teaspoons cinnamon
1 teaspoon ground cloves

Instructions:

Mix all ingredients together. Store in a tightly sealed jar or
container. To serve, add several tablespoons of the mix to a cup of hot
water. Stir.
NOTE: If you use plain instant tea, add 1 package of lemon.

Yield: 2 quarts

Ingredients:

1 1/2 lb Lean rump or chuck roast,
-cut into 1″ cubes
2 c Cooked chopped tomatoes
1 ea Large onion, chopped
1 ea Bay leaf
1 ea Clove garlic, minced
3 Quarts cold water
1 ea Medium head cabbage,shredded
2 tb Sugar
2 tb White vinegar
1 tb Fresh lemon juice
Salt and pepper taste
Low-fat sour cream, for
-garnish

Cooking Instructions:

In a large soup pot, cover the beef, tomatoes, onion, bay leaf, and
garlic with the cold water. Let stand for 1 hour. Simmer, covered,
for 2-3 hours.

Remove the bay leaf and add the cabbage, sugar, vinegar, salt and
pepper. Simmer for 15 minutes or until the cabbage is tender.

Before serving, add the lemon juice and garnish each serving with a
dollop of the sour cream.

Yield: 1 servings

Ingredients:

3 1/2 c Cups all-purpose; to 4 cups
-flour
4 c Rye flour
2 c Whole bran cereal
2 pk Active dry yeast
2 tb Instant coffee
2 tb Caraway seed
1 tb Sugar
1 tb Salt
1 ts Fennel seed; crushed
2 1/2 c Water
1/2 c Molasses
1/4 c Butter; or margarine
1 Square; (1 ounce)
-unsweetened
-chocolate
2 tb Vinegar
1/2 c -Cold water
1 tb Cornstarch

Instructions:

In large mixer bowl combine 3 cups of the all-purpose
flour, 1 cup of the rye flour, the whole bran cereal,
the yeast, coffee crystals, caraway seed, sugar salt,
and fennel seed. In saucepan heat together the 2 1/2
cups water, molasses, butter or margarine, chocolate,
and vinegar just till warm (115 to 120 deg.F) and
chocolate and butter are almost melted; stir
constantly. Add molasses mixture to flour mixture in
mixer bowl. Beat at low speed of electric mixer 1/2
minute, scraping bowl. Beat 3 minutes at high speed.
Stir in remaining 3 cups rye flour and as much of the
remaining all-purpose flour as you can mix in with a
spoon. Turn out onto lightly floured surface. Knead
in enough of the remaining all-purpose flour to make a
moderately stiff dough that is smooth and elastic (6
to 8 minutes total). (Dough may be slightly sticky
because of the rye flour.) Shape into a ball. Place in
lightly greased bowl; turn once to grease surface.
Cover; let rise in warm place till nearly double (1
1/4 to 1 1/2 hours). Punch down; divide in half. Shape
each half into a ball. Place on greased baking sheets.
Flatten slightly with palm of hand to 6-to 7-inch
diameter. Cover; let rise till nearly double (30 to 45
minutes). Bake in 375 deg. oven for 50 to 60 minutes
or till well browned and bread sounds hollow when
tapped. Remove from baking sheets; cool on wire rack.
Meanwhile, in small saucepan combine the 1/2 cup cold
water and cornstarch. Cook and stir till thickened and
bubbly; cook 1 minute more. Brush over hot bread.
Makes 2 loaves.

Ingredients

1 kg flour
2 tbl sps sugar
4 to 5 cupsful milk
1+1/2 t sps salt
3 tbl sps butter
40 g yeast
2 eggs

Directions

Make the sponge by dissolving the yeast in 2 cupsful of warm water and adding 500 g flour. Mix until smooth, cover with a cloth and set aside in a warm place for about an hour, or until the batter becomes bubbly. Add the salt, sugar, egg yolks, melted butter and mix thoroughly. Gradually add the rest of the flour and beat until smooth. Add the warm milk gradually, cup by cup and mix the batter thoroughly. Cover with a cloth and set aside in a warm place to rise. After the batter rises, beat until it settles and then stir in beaten egg whites. As soon as the batter rises, cook the pancakes on a hot griddle. The batter should rise no less than 3 times.

Ingredients

500 g meat for stock
1/4 lemon
300 g any boiled or roast meat
1 tbl sp capers
4 pickled cucumbers
3 tbl sps butter
2 onions
Olives 2 tbl sps
tomato puree 100 g
sour cream

Directions

Prepare the soup stock. Slice the onion and saute in butter, add the tomato puree, a little stock and braise. Peel the pickles, cut in half, slice and boil for 20-25 minutes. Dice the meat (boiled or roast beef, ham, veal, kidneys, tongue, sausages) and add to the onion together with cooked pickle, capers and a bay leaf. Add the stock and boil gently for 5 to 10 minutes. If desired, sliced tomato may be added. Salt to taste. Put an olive, 1/4 slice of lemon (peeled) in each plate and top with a spoonful of sour cream. Sprinkle with minced parsley or dill.

Ingredients

500 g beef kidney
2 tbl sps butter
2 pickled cucumbers
100 g sorrel or lettuce
2 parsley rots
Pickle brine
1 celery stalk
Sour cream or cream
1 onion
Minced dill or parsley
4 potatoes

Directions

Cut each kidney into 3 or 4 pieces, wash, cover with water and bring to the boil. Drain, wash the kidney again, cover with cold water and cook for 1 to 1 and 1/2 hours. Saute the vegetable roots and onion in butter in the soup kettle. Remove from the heat. Peel, slice and cook the pickles separately. Cut the potatoes into chunks and add to the vegetables. Pour in the strained stock and simmer for 20 to 25 minutes. Add the pickles and strained pickle brine (for savouriness) and shredded sorrel (or lettuce). Salt to taste. Cook for 5 to 10 minutes. Before serving put pieces of kidney and a spoonful of sour cream or cream in each plate. Sprinkle with the minced parsley or dill.

Ingredients

300 g meat
Pepper, salt and bay leaf
800 g plain cabbage
Flour for thickening
200 g vegetable roots, onion
Potatoes (optional)
200 g tomatoes
2 tbl sps butter

Directions

Cook the meat in 1+1/2 litres water for 1 and 1/2 to 2 hours to make a stock. Remove the meat. Clean, slice and brown the roots and onion. Strain the stock onto the roots and onion. Add the meat and shredded cabbage. Cook for 25 to 30 minutes. Add pepper, bay leaf and salt to taste. Cook another 5 to 10 minutes. If desired, Potatoes may be added after the cabbage has been cooked for 10 to 15 minutes. Add sliced tomatoes at the end and cook together with the condiment. If made without potatoes, thicken the shchi with browned flour.

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