CONTENTS
INTERNATIONAL RECIPES
CABBAGE ROLLS
BORCH
PYROGY
CHINESE BEEF & PATATO PATTIES
COOKING TIPS
FOOD INFORMATION DURING STORMS
RESPONSIBLE DRINKING, BAR MIXES
UKRAINIAN Golubtzi, (cabbage rolls)
1 large head of cabbage ½ pound hamburger
1 cup rice, cooked
1 onion
2 tablespoons fat
1 teaspoon salt ¼ teaspoon pepper
1 10½-ounce can tomato soup ½ cup sour cream Remove leafs from cabbage head. Cook in salt water for 5 Minutes, or until leaves are flexible. Drain and cool.
Add ground meat, cooked rice, and seasoning. Put a tablespoon of the mixture on each leaf. Roll and place each in a baking pan, pour undiluted tomato soup over them. Bake at 350 for 45 minutes or until tender.
Serves 6. Option: Add sour cream 5 minutes before serving.
RUSSIAN
VEGETABLE SOUP Borsch
2 pounds beef, with soup bone.
2 carets.
1 medium head of cabbage.
2 average-sized onions.
6 average-sized potatoes.
2 cups canned tomatoes.
6 whole pepper kernels.
1 bay leaf.
A few sprigs of dill.
½ cup chopped beets.
Cover meat with cool water and bring to a boil.
Let simmer until almost tender. Add water if necessary
to keep meat covered. One hour before serving, add chopped
vegetables and seasoning. Potatoes may be cooked separately
before serving. When ready to serve, remove from heat and
add sour cream
POLISH PYROGY Everyone enjoys this dish. It’s one I could eat every day.
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