In Tribute to Those Who First Built Canada And to out Future Heirs

Simple Chowmein

2016-02-17T11:28:00.002-08:00

Ingredients:

1/4 C soy sauce

3 cloves garlic, minced

1 Tbsp. brown sugar, packed

2 tsps. freshly grated ginger

1/4 tsp. white pepper

2 (5.6-ozs. packages refrigerated Yaki-Soba, seasoning sauce packets discarded*

2 Tbsps. olive oil

1 onion, diced

3 stalks celery, sliced diagonally

2 C shredded cabbage

Instructions

In a small bowl, whisk together soy sauce, garlic, brown sugar, ginger and white pepper; set aside.

In a large pot of boiling water, add Yaki-Soba until loosened, about 1-2 minutes; drain well.

Heat olive oil in a large skillet over medium high heat. Add onion and celery, and cook, stirring often, until tender, about 3-4 minutes. Stir in cabbage until heated through, about 1 minute.

Stir in Yaki-Soba and soy sauce mixture until well combined, about 2 minutes.

Serve immediately.

Notes

*Yaki-Soba are ramen-style noodles and can usually be found in the refrigerated aisle of your local grocery store.~~Al (Alex-Alexander) D. Girvan.

Orange Chicken

2016-02-17T11:11:00.001-08:00

Ingredients:

2lbs Boneless, Skinless Chicken, Cut into bite sized pieces

1 Large Egg

½ C Cornstarch Plus 1 Tbsp, Divided

¼ C Fresh squeezed orange juice

3 Tbsps. Chicken broth

2 Tbsps. Soy Sauce

2 tsp Rice Vinegar

5 tsp Sugar

2 Tbsps. Sriracha Sauce

1 Tbsp. water

Oil for frying

Directions:

In a Wok or pot, heat oil to 360 degrees (you want enough oil in the pot to cover the chicken).

In a small bowl, add egg and beat lightly. In a second small bowl add ½ C of cornstarch.

Dip chicken into the beaten egg then into the cornstarch and fry until golden brown and cooked through. *Times will very depending on the size of chicken.

Remove chicken from oil and allow to drain on a plate lined with paper towels.

In a small pot combine orange juice, soy sauce, rice vinegar, sugar and sriracha. Bring to a boil and reduce heat to medium low. sauce

Combine 1 Tbsp of cornstarch and 1 Tbsp of water and add to orange sauce. Allow to simmer until sauce has thickened. About 2 minutes.

Combine orange sauce and chicken and coat well.

Serve over rice.~~Al (Alex- Alexander) D. Girvan.

Rice

2014-06-02T20:23:00.000-07:00

Rice is believed to have originally been grown from wild plants that thrived in Indonesia and South-Eastern Asia, and was grown and harvested in the Orient at least 5,000 years ago. From Asia, its cultivation has spread to all regions where soil and climate are suitable and its use has spread even farther. Today there is no part of the world where rice is not a staple.

Brown rice was the traditional staple diet of the countries of the East and it was not until the advent of colonialism and rice polishing that white rice became a popular food of “advanced” civilization

As in the case of the potato and many other vegetables, for many years Europeans and in particular North Americans insisted on throwing away many of the healthful attributes of rice.

In the nineteenth and early twentieth centuries it was economically convenient to have rice in a form that was easily stored, quickly cooked, and long-lasting. Although, it has not been processed as much as white rice, even today brown rice sells at a higher price and brown rice of poor quality is visibly less attractive. Polishing conceals a multitude of faults In the United States, powdered talc, and glucose are also frequently dusted over white rice to enhance its appearance, with the result that a demand for polished white rice spread also into the Asian world.

Then in the early 1960’s many people in Canada and Europe were attracted to the ideas of George Ohsawa,’ who had rediscovered the importance of dietary balance in traditional Eastern foods.

With the general realization that the Milky-Way galaxy did not, does not, and will not ever revolve around the United States of America came a new awakening of interest in Eastern culture and ideas. Guided by the principle that digestive health underpins the total condition of the body came the bran boom of the 1970’s and brown rice and other associated healthier foods became more widely used. Brown rice is more than just nutritious- it is delicious, with a full, nutty flavour that white rice can never match but brown, or white rice is versatile, enhancing a wide variety of other foods in infinite combinations.
The reason, for the popularity of rice is no mystery: Rice is one of the few foods; that can be used in any course of the meal.
Economy of Rice:Not only is rice inexpensive, but there is no waste. In addition since it combines will with many different foods, rice makes more expensive foods go farther.
Varieties of Rice:Short Grain- Short grain rice grains are about 3/16ths of an inch in length and have a soft texture when cooked. Commonly used in puddings, short grain rice has a wide variety of savoury uses and is particularly good when served with sauces or with vegetables. It can be served with an ice-cream scoop. A slightly glutinous strain of short rice is cultivated in Japan and is being grown increasingly in Italy, France, and Spain.

Medium Grain- Medium grain is similar to short grain but slightly longer. Grown in Italy and the U.S.A., its appeal is mainly in the form of white rice.

Long Grain- Long grain rice is slender in shape and can be up to 3/8ths of an inch long. The grains are dry when cooked and do not stick to each other. The best varieties of long grain rice are grown in sub-tropical climates, particularly in Surinam, Thailand, and Texas.

Similar to long grain rice in thinness but shorter and somewhat chewier in texture are Basmati and California long grain rice. Long grain is the rice most often used in oriental cooking.

Sweet Brown Rice- Sweet brown rice is a very glutinous variety originating in Japan. Its sweet flavour and moist texture when cooked make it ideal for desserts where one wishes to keep sweeteners to a minimum, and also as an addition to some other variety of rice being cooked.

Red Rice- This grows in South-East Asia and is similar to long grain in shape. Because it is hardy, it is grown where other rice crops would not thrive. It is dull in colour when polished so until the Western world became more health conscious, generally the whole grains were eaten by poorer people or used as animal feed. A purplish-black long grain variety is grown in China and can sometimes be found in Chinese grocers. Green grains may appear in some varieties of brown rice, Particularly from France and Italy. These are fully-ripened grains which have not had sufficient sunshine during their final ripening to turn a golden-brown colour. Once cooked, these grains are similar to the browner grains in every respect.

White Rice-Almost any of the above varieties of rice can be turned into white rice by the removal of the bran layers of the grain and the germ to leave only the starchy white kernel. The bran and germ contain almost all the vitamins and minerals and oils of the grain, as well as much of the protein.

The main disadvantages of using white rice, apart from the loss of nutritive elements, comes from the loss of the high-fibre bran layers of the grain. The effect of consuming bran is twofold: firstly, the appetite is satisfied at a reasonable level (a truth of which the average Canadian would do well to take note of Canadian do not consume anywhere near enough fibre)- a feeling of fullness arises due to the very bulk of the bran and overeating leading to obesity is less likely to occur

Secondly, the fibre elements helps speed and facilitate the digestive process thereby reducing the likelihood of diseases of the intestine such as cancer.

Parboiled Rice- Sometimes deceptively and fraudulently called brown rice by the Americans; this is processed rice that is the result of an attempt to avoid the worst effects of rice-milling. The completely unhusked grains of rice are immersed in hot water, with the result that the grain is dyed and some of the B-vitamins and soluble minerals in the bran and germ soak into the starchy kernel. The grains are then dried and the bran and germ are removed (usually, and in all probability to be later sold as very profitable health food). The result is rice that has a dull brown colour, a little flavour, and just enough vitamins to keep the consumer from developing beriberi or pellagra, two diseases that arise directly from refining of rice where it is a staple part of the diet.

Wild Rice- Wild rice is not rice at all and is not even a member of the rice family. Actually it is a berry, coming from an aquatic grass the large dark fruits stand on long stalks in the lakes of Canada. The fruits are harvested by threshing the heads of the plants against the inside hull of a canoe. Wild rice is expensive, but a little mixed with long grain rice before cooking can have a considerable effect.

Always check your rice or the presence of any foreign bodies; a small stone or other particle can spoil someone’s enjoyment of an entire meal. There is no pre-cleaning method that is one-hundred per cent effective, so the extra precaution of picking over your rice is worth the minute or two it may take.

Then wash your rice. You can simply place the saucepan under a running tap and let the water flow over the top, or shake it in water in a closed container and then pour away the water through a strainer, either way; you get rid of dust, talcum, and dirt that may detract from the flavour of the rice

· For maximum freshness, uncooked rice should be placed in a sealed container and kept in a cool, dry, and dark place (can also be stored in the refrigerator or freezer.

· White long grain rice is still the most commonly used rice in Canada. Even among the Asian community the consumption of brown rice remains practically non-existent and a prejudice against it as the food of peasants will take a long time to disappear

REMEMBER

You are NOT and do NOT want to wash away starch.

Rice is almost ALL starch

Starch is good for you.

Rice also contains carbohydrates, protein, minerals, and vitamins:

Rice is a splendid energy food.

MANY OF THESE BENEFITS ARE LOST THROUGH OVER-WASHING.

What you want to wash away is the dust and ARTIFICIAL TALC

PLEASE

READ THE ABOVE

Used as a Vegetable, Some Rice Recipes

Detailed Contents: Used as a Vegetable-Boiled Rice-Pressure Cooking-A Chinese Method of Cooking Rice-Brown Rice-White Polished Rice-Re-Steam Rice-In Place of Water-Saffron Rice-Baked Rice-Rice-Cream Cereal-Popped Rice -Popped Wild Rice-Canadian Far North Stir-fry-Baked White or Brown Rice-Rice Pilaff -Pakistani Pilaff-Brown Rice Pilaff

Pyrohy (Varenyky-Perogies) and Pyrizhky (Filled Dumplings)

2013-12-15T12:42:00.000-08:00

Chinese wonton has to be the original inspiration; for all filled dumplings or pasta mini-pies.

Varenyky (or Pyrohy, or perogies) are dough pockets (pies) filled with potato, or potato and cheddar cheese, or kapusta (sauerkraut), or cottage cheese, or blueberries, or cherries, or…

Ukrainian varenyky are boiled and resemble to various degrees Polish pierogi, Russian pilmeni, Italian ravioli, Jewish kreplach, or Chinese dim sum, filled buns, and both wontons. Modern; commercially produced “Pizza Pockets” also bear a similarity.

Varenyky are often served with onions and sour cream. The word “Varenyky” is used throughout the Ukraine. The singular form of “Varenyky” is“Varényk”. The word “Pyrohy” is used by Canadian Ukrainian descendants of pre-World War settlers from the western Ukraine. The singular form of “Pyrohy “is pirib. The word “perogies”is a Canadianization of Pyrohy.

For most red-blooded Ukrainians, no dish is more tempting to feast on than well-filled, plump Varenyky made of soft dough and served with a generous portion of “smetana “(sour cream). As stated, fillings for Varenyky are numerous, but cottage cheese in the national favourite. Each cook has their own way of preparing the dough. Some like it very soft; others prefer a slightly thicker mixture. Good Varenyky should never be tough or pasty but tender and with a thin coating of dough. The tenderness of the dough depends on several factors, but mostly on the amount of water used in it. Experienced cooks claim that cool water gives softer dough and also prevents quick drying. While an egg adds nutritive value, it also increases the firmness of the dough. Seasoned cooks omit the egg white entirely and use one or more egg yolks with superlative results. To assure tenderness, add ½ cup of cold mashed potatoes and 1 Tbsp. of melted fat to the following standard recipe

The Standard Recipe

2 cups flour

½ cup water, about

1 tsp. salt

Cottage Cheese Filling

1 egg or 2 egg yolks

Mix the flour with the salt in a deep bowl. Add the egg and enough water to make medium soft dough. Knead on a floured board until smooth. Too much kneading will toughen the dough. Divide the dough into 2 parts. Cover and let stand for at least 10 minutes. Prepare the cottage cheese filling or use any filling in the recipes that follow.

The filling should be thick enough to hold its shape. Roll the dough quite thin on a floured board. Cut rounds with a large biscuit cutter or with the open end of a glass. For speedier work, the dough may be cut into 2 to - ½ inch squares. Put the round or square on the palm of a hand. Place a spoonful of the filling on it, fold over to form a half-circle or triangle, and press the edges together with the fingers. The edges should be free of filling. Be sure that the edges are sealed well to prevent the filling from running out. Place the Varenyky on a floured board or a tea towel without crowding them. Cover with a tea towel to prevent drying.

Drop a few Varenyky at a time into a large quantity of rapidly boiling salted water. Do not attempt to cook too many at a time. Stir very gently with a wooden spoon to separate them and to prevent them from sticking to the bottom of the pot.

Continue boiling rapidly for 3 to 4 minutes. The cooking period will depend on the size of the Varenyky and the thickness of the dough. Varenyky are ready when they are well puffed. Remove them with a perforated spoon or skimmer to a colander and drain thoroughly. Place in a deep dish, sprinkle generously with melted butter, and toss very gently to coat the Varenyky evenly with melted butter and prevent them from sticking.

Cover and keep them hot until all are cooked. Serve in a large dish without piling or crowding them. Top with browned buttered bread crumbs.

The traditional accompaniment to Varenyky is Smetana, or diced crisp bacon, or both. Some enjoy them with diced onion lightly browned in butter

Beet Leaf Holubtsi

2013-07-01T18:10:00.000-07:00

A dish of beet leaf holubtsi is the seasonal delight of many epicures-a treat as old-fashioned and homey as a country kitchen. Beet leaves have a specific flavour of their own that takes very well to a filling of rice, buckwheat, and their many variations, as well as yeast raised dough.

Wash the required number of fresh beet leaves and shake off any excess water. Some prefer to scald the mature leaves with boiling water, just enough to wilt them for easier handling. Prepare a rice filling or a buckwheat filling, or use yeast-raised dough as given in the recipe that follows. When the leaves are small and very tender, 2 or 3 of them may be needed for each roll. Follow the same method as for Cabbage Holubtsi. Sprinkle each layer with some salt and melted fat. The liquid for cooking the holubtsi may or may not be used, depending on the filling. A small amount of lemon juice or vinegar sprinkled over the layers or mixed with the liquid will improve the dish by adding firmness and tartness to the leaves. Cover and cook the holubtsi in a moderate oven (350f.) for 1 to 1- ½ hours, or until the filling is done. Serve hot with sour cream, or any favourite dressing.

Beef A la Italiana

2013-03-13T10:21:00.001-07:00

Beef A la Italiana

Ingredients:

1 clove garlic minced

3/4 tsp. salt

2 Tbsp. olive oil

1/2 tsp oregano

1 can (1lb.) tomatoes

2 cups cooked beef, diced

1 can (8 oz.) tomato sauce

Minced parsley

1/4 tsp. pepper

Hot cooked spaghetti or noodles

Method:

Cook garlic in oil until lightly browned. Add tomatoes, tomato sauce, pepper, salt, and oregano. Cook 25 minutes. Add beef. Cook over low heat about 15 minutes. Sprinkle with chopped parsley. Serve with spaghetti. Serves 4.
©Al (Alex-Alexander) D. Girvan 1995. All rights reserved.

Oh SO GOOD-Party Snacking Chicken

2013-03-13T09:50:00.001-07:00

This is recipe is easier and FAR,FAR superior to anything you will find in a bar or restaurant; or anywhere else for that matter.

Oh SO GOOD-Party Snacking Chicken Wings

Preparation time 10 minutes

Yield 4-6 servings

1-2 lbs chicken wings, rinsed and patted dry

1/3 cup corn starch

2 Tbsps. powdered chicken broth mix

1 tsp Chinese five-spice powder

1 tsp. salt

Cooking oil for deep frying

Instructions

1. Separate the chicken wings into sections. Combine the corn starch, chicken broth mix, five spice powder, and salt in a large bowl. Add the chicken; mix well. Let stand for 10 minutes

2. In wok, heat the cooking oil to 375 degrees F. Deep-fry the chicken wings a few at a time, turning occasionally until golden brown 7 to 8 minutes per batch.

Tip: The convenient size and simple preparation of these wings make them perfect finger food for a party. Just place them on a serving platter and keep them warm, if they last that long.

Stroganoff The Original French; Plus a Russian Style and a Soup.

2013-03-13T09:39:00.001-07:00

Stroganoff
Again, this classic FRENCH dish was so popular that the recipe used became synonymous with a style of cooking. Stroganoff originated in France not Russia and how it got the name is anybody's guess.
Do you have any idea, at all, of what you are talking about- you know, those things that you grew up knowing, those things everybody knows ALL ABOUT; or a least likes to BELIEVE they do.

Stroganoff-Russian Style
Ingredients

1 lb. Chèvre (goat) stewing meat

1 lb. white onion, roughly diced

1 lb. white mushrooms, roughly diced

3 Tbsps. unsalted butter

2 bay leaves

1 clove (stuck in a small onion)

2 cups light veal stock

2 cups sour cream, no additives

Salt and pepper, to taste

4 eggs, hard cooked, whites and yolks separately grated

3 Tbsps. Each: dill, parsley, chives, minced

1-2 cups rice, steamed
Method:

In a heavy bottomed casserole, melt butter and sear the Chèvre, seasoning well. Remove from pan and add onions and mushrooms. Cook until colour starts to change. Return the goat meat to the pan; add bay leaves, small onion with clove. Add stock, making sure bottom of pot is “clean". Cover, bring to boil, and reduce to simmer. Remove clove half way through. When meat is tender, add sour cream and adjust seasoning. Serve with steamed rice garnished with eggs and herbs.

Beef Stroganoff-French Style

Ingredients:

2 lbs. fillet of beef, cut into thin strips

Salt and pepper

1Tbsp. butter

1Tbsp. flour

2 cups beef stock

2 Tbsps. heavy sour cream

2 Tbsps. tomato juice or paste

3 Tbsps. butter

3 Tbsps. onion, fine dice
Method:

Sprinkle beef generously with salt and pepper, and let it stand for 2 hours in a cool place or in the refrigerator.

Blend 1Tbsp. flour with a Tbsp. butter in a saucepan over low heat and cook well. Gradually whip in 2 cups beef stock and cook the mixture until it begins to thicken. Boil it for 2 minutes. Add 3 Tbsps. sour cream alternately with 2 Tbsps. tomato juice or paste, stirring constantly. Simmer the sauce gently without boiling it.

Sauté the strips of beef in butter with 3 Tbsps. finely minced onion. Add to sauce, taste for seasoning, and simmer the meat gently without boiling. for 20 minutes. Serve at once with a side dish of steamed rice or chateau potatoes and thin slices of dark bread generously buttered.

Beef Stroganoff-With Mushrooms

Ingredients:

2 lbs. Sirloin or other tender beef, cut into strips 1/2 in thick and 2 ins long.

Salt and pepper

1Tbsp. butter

1 Tbsp. flour

2 cups beef stock

2 tsps. prepared mustard

1/4 cup sour cream

3 Tbsps. butter

3 cups mushrooms

Method:

Season beef and let stand for 2 hours in the refrigerator.

Make a roux of flour and butter, cook well. Gradually whip in beef stock and cook the mixture until it begins to thicken. Boil it for 2 minutes and stir in mustard. and sour cream, stirring constantly. Simmer very gently, do not boil.

Brown meat. Sauté mushrooms and onion, both thinly sliced. Add the meat, mushrooms, and onion to the sour cream sauce. Cover the saucepan and put it over hot water for 20 minutes. Serve hot.

Speedy Stroganoff-The following two recipes are popular, because they are fast, easy and convenient, but they are not really that good.

Dice and cook 1 medium onion in fat until golden; push to one side of the pan. Cut 6 minute steaks into thin strips (or use lean Hamburger) and brown quickly.

Add 1 can condensed cream of mushroom soup, 3/4 can of water and an equivalent amount of sour cream. Heat through; season with Worcestershire sauce and garlic salt to taste. Serve at once over noodles or rice.

Fast Casserole Type=Stroganoff

Ingredients:

1/4 lb margarine

3 lbs ground beef

2 large inions, peeled and diced

2 tsps. garlic powder

1 tsp. paprika

10 Tbsps. flour

1/2 cup brown sugar

3/4 cup lemon juice

1 8 ozs. (dry wgt.) can mushroom pieces, drained, or 6 ozs. fresh mushrooms, diced

2 10.5- ozs. cans cream of chicken soup (undiluted)

1 pint sour cream

2 12 0zs. pkgs. noodles

3 Tbsps. Worcestershire sauce

Salt

Method:

1. IN a large fry pan or a flame proof casserole, brown the ground beef and sauté the onions.

2. Drain of all but about 4 Tbsps. fat and add 4 Tbsp flour. Cook, stirring constantly.

3. Add all the other ingredients except the sour cream and the noodles.

4. Cook this mixture 25 minutes, meanwhile cook the noodles as directed. The stroganoff is done when the liquid has cooked down and it's sort of pasty. If the stroganoff is not cooked enough, (it is still pretty liquid) then stir in the remaining flour and cook about 10 minutes longer.

5. Stir in the sour cream. Salt to taste. Drain the noodles and stir in some margarine. Serve the stroganoff on noodles.

Stroganoff Soup- An excellent recipe; not recommended for loosing weight- BE SURE TO TRY IT.

Ingredients

1/4 cup butter

1 lb. tenderloin tips cubed

2 cloves garlic, crushed and minced

12 ozs. mushrooms sliced

1 large onion, diced

1 cup shredded carrots

1 pint water

1 Tbsp. beef base

Roux made of 1/2 cup flour and 1/2 cup fat

Salt and pepper

1 pint whipping cream

1/2 cup sour cream

1/4 cup minced chives

Method:

In a 5 qt. pot, melt the butter and add tips, garlic. Cook until meat is browned, about 5 minutes.

Add mushrooms and onions. Sauté until onion is translucent.

Add carrots, water, beef base (or good stock), salt and pepper. Bring to a boil and simmer for 15 minutes.

Make roux by melting butter and adding flour to it. Stir until smooth and cook 2 minutes. Gradually add to soup, use whip to stir vigorously. Add whipping cream and taste to adjust seasonings. Remove from heat and add sour cream.

Ladle soup into bowls and top with chives.

Makes 6-8 servings.

Great Lemon Chicken- My Way

2013-03-13T09:15:00.000-07:00

While, like all cooks, I must admit I always prefer my own cooking, in this case I can honestly say that; of the many lemon chicken variations sampled over the years, I think mine is exceptional.

The translucent sauce is lovely and tart with flecks of garlic, ginger, black beans, lemon zest, and chillies showing through. But you will find that the really exciting thing is the batter.

It means the chicken can be deep-fried up to a day ahead, refrigerated, and then reheated in a 350 F oven for about 10 minutes before saucing with a result that's almost as good as freshly fried. .This is terrific if you don't want to fill the air with deep-frying aromas while your guests await dinner, if you're cooking in volume, or cooking several dishes at the same time as I was doing in the camps in which I worked. Just make the sauce and set aside before guests arrive, reheat batter covered chicken on a heatproof platter in the oven, reheat sauce, and drizzle over.

2 chicken breast halves (2 lbs.), skinned, boned, and cut into 6 1 in. cubes

Marinade

2 Tbsps. water

½ tsp sugar

½ tsp. tapioca or corn starch

½ tsp. soy sauce

½ tsp. dry sherry

1/4tsp. sesame oil

********

1 Tbsp. vegetable oil

2 large garlic cloves, finely minced

1 tsp. finely minced fresh ginger

1 tsp. fermented black beans. Coarsely chopped

Grated zest of 1 medium lemon

2 tsp. hot bean sauce

Sauce- combine in a bowl

3Tbsp. sugar

3 Tbsp. fresh lemon juice

¾ cup unsweetened pineapple juice

½ tsp. sesame oil

Thickener- combine in a small bowl

2 tsp. potato or tapioca starch

4 tsp. water

BATTER

1 cup flour

¼ cup corn starch

1 tsp. baking powder

½ tsp. baking soda

¼ tsp. salt

2 Tbsps. vegetable oil

1 cup water

******

2 cups oil for deep frying

Lemon slices or zest optional garnish)

a) Combine chicken and marinade in a bowl; marinate for 1 hour or up to 24 hours, covered, in refrigerator.

b) Heat 1 Tbsp. oil in small non-aluminium sauce pan. When hot, add grated zest. Cook, stirring, for about 30 seconds; add hot bean sauce.

c) Stir in Sauce bring to a boil re-stir.

d) Thickener; pour into sauce, stirring constantly until thickened. Sauce may be done a few hours ahead and set aside

e) When ready to complete dish, mix Batter dry ingredients in a medium bowl. Add oil and water stir with chopsticks until combined but do not over mix. It will be a thick batter. Add chicken to batter; stir to mix.

f) Heat wok on high heat. add oil; heat to 350 F

g) Using a table spoon, spoon out batter covered chicken pieces; deep- fry in three to four batches for 3 to 4 minutes or until golden brown, reheating the oil to 350 F, each time before adding the next batch. Remove each batch to a paper towel- lined plate to drain. Transfer to a heated platter. You can keep chicken warm in a slow oven if completing other dishes.

6. Meanwhile, reheat sauce, but don't let it continue to boil or it will thicken too much. Add more pineapple juice--a little at a time-- if sauce becomes too thick.

7. Drizzle sauce over chicken, garnish platter with lemon slices or top with zest if using, and serve.

Serves 4

Peking and No Peeking Chicken and Duck.

2013-03-02T17:06:00.000-08:00

Chicken and Duck

Peking duck-is a dish made famous long ago by the Chinese in China. This particular dish is served during banquets and special events with days in advanced notice. The duck had to be dried and air was blown into the duck to separate the skin and meat. After the duck was dried, it was cooked in one of two ways, a specialized barrel oven which cooked the duck like a modern convection oven. Or it was broiled (roasted) in a brick oven with an open flame. The epicure's delight of Peking duck is found in the crisp skin which is difficult to reproduce at home. Most of what is seen on TV or that you have possibly been served in Canadian restaurants IS NOT Peking duck.

I have added the following duck recipes in honour of the Beijing Olympics.

Originally, Peking duck was served in three courses:

1. The familiar pancake, green onion, and sauce (cucumber slivers were optional), with which the skin was served without the meat.

2. The meat, combined with stir-fried vegetables in a soy-based sauce, served alone or with rice.

3. A soup made with the bones of the duck just eaten

1-7 lb. duck-uneviscerated, head intact

5 cups hot water

3 Tbsps. maltose

1 Tbsp. vinegar

1 Tbsp. sherry

1 Tbsp. sesame oil

1 Tbsp. sugar

1 Tbsp. soy sauce

5 Tbsps. hosing sauce

12 Chinese pancakes, steamed

Just before serving:

¼ lb. green onions cut into 24 pieces

2 cucumbers, halved and cut julienne

ü Clean a fresh duck and pump it full of air through the neck to separate the skin from meat (at home a bicycle pump may be used). Pour boiling water over duck three times. Carefully dry duck, slit stomach, and remove innards.

ü Prepare marinade of hot water, maltose, and vinegar. Rub outside of duck all over with mixture.

ü Hang the duck by its neck at room temperature, about 65 degrees, for at least 12 hours (longer is better).

ü The next day, pre-heat oven to 400 degrees F. Place duck in a shallow roasting pan and cook for 10 minutes. Turn heat to 400 degrees F and cook for an additional 30 minutes or until the meat is tender and the skin is crispy.

To carve the duck, place it breast side up and cut downwards toward the head. Slice thinly. Use only the outer slices-those which have skin. Slice both breasts. Slice the legs, cutting from the joint to the end of the leg. Use remaining meat (without skin) in another dish. Serves 4

Peking duck Bone Soup

For 6 cups For the Broth:

Bones from 1 Peking duck, carcass, neck, gizzard, wings, leg, thigh

1 slice fresh ginger

For the Soup:

1 lb. celery cabbage (Ch'ing tsai)

2 ozs. dried bean thread (bean vermicelli)

Water

2 Tbsps. oil

2 slices fresh ginger

½ Tbsp. salt

½ tsp. MSG -optional

6 cups Peking duck bone broth-from above, if there's not enough with chicken broth

2 ozs. Chinese ham-slivered

1 duck gizzard, from the broth pot, sliced thin

Cut cabbage across in1-11/2 inch slices (these will separate on cooking. Soak bean thread in water until soft, then cut into 6 inch lengths (warning-if you omit this cutting your guest could choke.

Simmer broth ingredients except: 1 slice ginger, 1 green onion, cabbage, vermicelli, gizzard, and MSG (if used) for 45 minutes.

Heat oil in stockpot. Add cabbage and stir-fry 1 minute. Add all remaining ingredients except vermicelli, gizzard, and MSG

Cover and cook until cabbage is tender, 3 minutes or so. Bring soup to a boil; add vermicelli, gizzard, and MSG.

Serve immediately.

Chinese Pancakes

2 cups all-purpose flour

¾-1 cup boiling water

2 Tbsps. sesame oil

These very thin pancakes are the ones used with Peking Duck.

1) Put the flour into a large bowl

2) Stir the hot water gradually into the flour, mixing all the while with chopsticks or a fork until the is fully incorporated add more water if the mixture seems dry

3) Remove the mixture from the bowl and knead it with your hands until smooth. This should take about 8 minutes.

4) Put the dough back into the bowl and cover it with a clean, damp towel and let it rest for about 30 seconds

5) After the resting period, take the dough out of the bowl and knead it again for about 5 minutes, dusting with a little flour if it is sticky.

6) Once the dough is smooth, form it into a roll about 18 inches long and 1 inch in diameter.

7) Take a knife and cut the roll into 18 equal segments. Roll each segment into a ball

8) Take two of the dough balls, dip one side of one ball into the sesame oil, and place the oiled side on top of the other ball.

9) Take a rolling pin, and roll the two together into a circle about 6 inches in diameter. It is important to roll double pancakes in this way because the resulting dough will remain moist inside and you will be able to roll them thinner but avoid the risk of overcooking them later. Heat a skillet or wok over very low heat. Put the double pancake into the wok or pan and cook it until it has dried on one side. Flip it over and cook the other side. Remove from the pan, peel the pancakes apart, and set them aside. Repeat this process until all the dough balls have been cooked. Steam the pancakes to reheat them, or you can wrap them tightly in a double sheet of foil and put them in a pan containing 1 inch of boiling water

Now in our streamlined 21st century, the courses are combined into one, the meat wrapped up with the skin, green onion and pancake and the vegetable course and soup are omitted.

There is a story told that former president of the United States George H W Bush and his son, the soon to be president, and their families had been regular customers for so long at Peking Gourmet Inn on Lees burg Pike in Falls Church that the waiters and cooks already knew what they would want.

The specially prepared "Bush" menu consisted of five courses, including Chop Suey and No-Peeking Duck (which ignored Peking and came from Long Island, by way of a French Cook Book. This restaurant also features a dish nicknamed "Bush or Bushed beef", and numerous colour photos of the Bush family adorn the walls. (See also write up Chinese Chow Mein).

No-Peeking Duck No 1: *The delight of Peking duck is in the crisp skin. The following recipe is not Peking duck; but, in all likelihood, it is what you will be served as such, in a North American Chinese Restaurant**Do you have any idea, at all, of what you are talking about- you know, those things that you grew up knowing, those things everybody knows ALL ABOUT; or a least likes to BELIEVE they do.*

Ingredients:

1-4 lbs. whole duck dressed

½ tsp. ground cinnamon

½ tsp. ground ginger

¼ tsp. ground nutmeg

¼ tsp. ground white pepper

1/8 tsp. ground cloves

3 Tbsps. soy sauce

1 Tbsp. honey

1 orange sliced in rounds

1 Tbsp. minced fresh parsley, for garnish

5 green onions

½ cup plum jam

11/2 tsps. sugar

11/2 tsps. white vinegar

¼ cup minced chutney

Directions;

· Rinse the duck inside and out, and pat dry. Cut off the tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle 1 tsp. of the mixture into the cavity of the duck. Stir 1 Tbsp. of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight

· Place the duck breast side up on a rack in a big enough wok or other pot and steam or an hour adding a little more water if necessary as it evaporated Lift duck with 2 large spoons, and drain juices and green onion.

· Preheat the oven to 375 F. Place duck breast side up in a roasting pan and prick skin all over using a fork

· Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 Tbsps. of soy sauce and honey. After 30 minutes, brush the honey mixture into the duck and return it to the oven. Turn the heat up to 500 F. Roast for 5 minutes, or until the skin is richly Browned. Do not allow the skin to char.

· Prepare the duck sauce by mixing the plum jam with sugar, vinegar, and chutney in a small serving bow. Dice remaining green onions and place them in a separate bowl. Place the whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping and then compare this recipe with Duck a la Orange.

No Peeking duck No 2

· Select a duck that is not too fat. Scald it in boiling water 3 or 4 times and dry it thoroughly. Mix together 1 generous Tbsp. brown sugar,1 Tbsp. each of soy sauce and leek or chives, very finely minced, 2 tsps. sherry, 1 generous tsp. salt, 1 tsp. each MSG and cinnamon, 1/8 tsp. freshly ground white pepper, cloves and ground aniseed to taste, and 3 garlic cloves crushed.

· Cook these ingredients over low heat for 2 or 3 minutes, and then stuff the duck with the mixture.

· Sew the neck opening and the abdominal cavity securely.

· Rub the duck well with a mixture of 2 Tbsps. each soy sauce and honey and 1 Tbsp. white wine. Roast the bird in a very hot oven (500 F) for 2 or 3 minutes, uncovered, then baste it with the soy sauce-honey mixture reduce the temperature to hot (425 F) and cover the braising pan tightly.

· Braise the duck for about 45 minutes. Uncover, baste, and continue to cook for about 15 minutes longer, turning and basting the duck frequently so that it becomes brown.

· Cut the mess into bits, bones and all with poultry shears and then throw away. Or, if you're very brave, you could actually serve it.

No Peeking duck No 3

Wipe with a damp cloth a 5 to 6 pound duckling and prick the skin well with a fork. Rub it with salt and pepper, place it on a rack in a shallow roasting pan, and roast it in a hot oven (400 F) for 15 minutes. Lower the temperature to moderate (350 F) and roast the duck allowing 20 minutes per pound. Baste several times during the cooking period with 1 cup dry white wine.

In a small pan melt 1 Tbsp. sugar and blend in 1 Tbsp. vinegar until it caramelizes. Remove the roasted duck from the oven and set aside to keep warm. Skim the fat from the pan and add slowly to the remaining liquid 1 cup white stock, scraping the bottom of the pan. Blend in the juice of 4 oranges and 1 small lemon and 2 Tbsps. brandy and add the vinegar caramel. Cook the sauce slowly for 10 minutes.

Arrange the duck on a heated platter; pour the sauce over it and sprinkle the rind of 2 bitter oranges, cut julienne, over the duck. Surround the platter with blanched orange slices.

Duck is actually lower in fat than either chicken or turkey and because of this it is rapidly gaining in popularity.

Borscht, Russian, Polish, Ukrainian

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This famous Polish, Russian Ukrainian main dish soup comes in many different flavours, forms, and styles.

Which style or flavour are you looking for?

Do you have any idea, at all, of what you are talking about- you know, those things that you grew up knowing, those things everybody knows ALL ABOUT; or a least likes to BELIEVE they do.

Ukrainian Style:
This famous Polish, Russian Ukrainian main dish soup comes in many different flavours and styles:

Another Ukrainian Style
http://cookingcanadianheritage.blogspot.ca/2013/06/traditional-ukrainian-style-borscht.html

Polish Style:
http://cookingcanadianheritage.blogspot.ca/2013/01/polish-borscht-no1.html

Another Recipe of Polish Origin
http://cookingcanadianheritage.blogspot.ca/2013/01/polish-borscht-no-2.html

Borscht Without Meat:
http://cookingcanadianheritage.blogspot.ca/2013/01/borscht-without-meat-this-famous.html

Simple Borscht:
http://cookingcanadianheritage.blogspot.ca/2013/01/simple-borscht-1bunch-beets-12-lb.html

See also, Romanian Cabbage Soup:
http://cookingcanadianheritage.blogspot.ca/2013/01/rumanian-cabbage-soup.html

Sweet Bread-Baked in a Clay Casserole

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A cross between cake and sweetbread often prepared for Easter. When done in an unglazed clay casserole; there are some that consider this bread to have been steamed, or braised.

Ingredients:
1/2 cup lukewarm water
1 tsp. sugar
2 Tbsps. active dry yeast (2 packages)
1/2 cup milk
1/2 cup sugar
1/2 cup sugar
1/2 cup butter
1 tsp. salt
3 eggs
1 tsp. vanilla
Zest of 1 lemon
3/4 cup raisins
4 1/2 to 5 cups all-purpose flour.

Method:Of course, this bread may be prepared using the instant method; but this way is still preferred.

Dissolve, 1 tsp. sugar in the lukewarm water. Sprinkle yeast over top and set aside for 10 minutes or until foamy.
In a saucepan, heat milk, sugar, and butter together until sugar is dissolved. Pour into a large mixing bowl and stir in the salt.Cool slightly.
Beat in eggs, vanilla and yeast mixture.
Stir in the rest of the flour, using your hands.
Turn the dough onto a lightly floured table and knead for at least 10 minutes, or until dough is smooth, satiny, and the gluten is well developed.
Form into a smooth ball and place in a greased bowl Cover with a piece of waxed paper and a damp tea or bakers towel.
Let rise in a warm place until double in size. about 1 1/2 hours.
Punch down dough and then divide into 3 or 4 pieces
Form into smooth ball and press each into a well greased 8x4x3 loaf pan or empty metal coffee can (Hobo Bread Style). Or, use a well soaked, and greased, unglazed clay, casserole (with cover), of suitable size, (if you are using glazed clay, whats the point?). Fill only half full. and decorate with braiding or as desired
Cover again with greased wax paper and towel and allow to double in size again about 1 1/4 hours
Brush tops of loafs with slightly beaten egg (may be diluted with a little canned milk, if desired).
Cover the casserole and bake, in preheated 350 F. oven, 40 to 45 minutes or until golden brown.

Yeast-Raised Dough for Varenky (Pyrohy) also known as Pyrizhky

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Yeast-raised dough, a favourite of grandma’s day is seldom used by modern Ukrainian commercial kitchens, or by Ukrainian home makers. However, this old-time method has many advantages because yeast gives lightness to the cooked product. Tit-for-tat, Pyrizhky have become a very “hot” item in Chinese Bakeries where they are known as filled buns.

1 tsp. sugar

¼ cup lukewarm water

2 pkgs. dry granulated yeast

1 cup scalded milk

¼ cup butter or shortening

2 eggs beaten

1½ tsps. salt

¼ cup sugar

4 ½ to 5 cups flour

Dissolve the sugar in the lukewarm water, sprinkle the yeast over it, and let stand for 10 minutes. To the hot scalded milk, add the butter and cool to lukewarm. Add the eggs, salt, sugar, and yeast. Mix in enough flour to make medium soft dough as for bread. Knead on a floured board until smooth and satiny. Return to the bowl, cover, and let rise until it doubles in bulk. Punch down, knead a few times in the bowl, and let it rise again.

· Use any favourite filling

· Cut dough as for regular Varenyky

· To make Pyrizhky, place sealed side down on a greased baking sheet, spacing them 1 to 1- ½ inches apart. Cover and let them rise in a warm place until light, for about 1 hour.

· Brush them with beaten egg diluted with 2 Tbsps. of water or milk. Bake, in a moderate oven (375 F.) for 30 to 35 minutes, depending on their size.
Fillings:
Cooked Meat: Use any kind of cooked ground meat. Combine the neat with a diced or minced onion sautéed in butter or olive oil. Add a little suitable gravy to moisten the mixture sufficiently. Season to taste.
Meat:
1 medium onion, fine dice
4 Tbsps butter (divided)
1 lb. ground beef, pork or chicken
Salt and pepper
1 Tbsp. flour
1/2 cup stock
1 tsp. minced parsley
2 hard coddled eggs, diced
Cook the onion in half the butter until it is tender. Add the remaining butter and the meat. Brown lightly. Season with salt and pepper. Cover and cook until done. Remove the meat. Stir flour into the drippings, to form a cooked roux. Add the stock then cook until the sauce comes to a boil. Combine with the meat and cool. Mix in the parsley and eggs.
Sauerkraut:
1 1/2 to 2 quarts sauerkraut
1 large onion, minced
4 to 5 Tbsps. fat
Salt and pepper
Cottage Cheese:
1 lb. dry cottage cheese
1 Tbsp. thick sour cream
2 eggs, beaten
1/4 Tsp. salt
1 Tbsp. minced dill, if desired
Mushroom:
2 lbs. mushrooms, fine dice
1 onion, fine dice
4 Tbsps. butter or olive oil
1/3 cup sour cream
1 cup soft bread crumbs
1 Tbsp. minced dill
2 hard coddled eggs, diced
Salt
Pepper
Liver:
liver
bacon
onion
soft bread crumbs
1/3 cup milk
Salt and pepper
Green onion:
4 cups onions, diced
3 Tbsps. olive oil or butter
1/2 cup, minced dill
3 hard coddled eggs, diced
Salt and pepper

Ukrainian Style Varenyky With Onion Butter.

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Also known as pyrohy, perogies, or potato dumplings. Oil them well and mix gently with a spatula, because the dough is very tender and they are much easier to pull apart, after they have been refrigerated, if they have first been well greased. Drizzle oil and melted butter over the Varenyky, toss, and then add the onion butter. For the best flavour, use sharp or old cheddar. For best nutrition, cook Canadian Russet potatoes in their skins.

Ingredients for:

Dough:

2 cups all-purpose flour

¼ tsp. baking powder

1 scant tsp. salt

2 tsps. cooking oil

2/3 cup (approx.)warm water

The following also produces rich tender dough:

½ cup cold mashed potatoes

2 Tbsps. shortening

2 egg yolks

½ cup lukewarm water

1 ¾ cups flour

1 tsp. cream of tartar

1 tsp. salt

¼ cup flour

Mix the first 3 ingredients thoroughly. Add the water and beat well. Sift together flour, cream of tartar and salt then stir into first mixture; this will form very soft dough. Add ¼ cup of flour 2 Tbsps. at a time until dough no longer sticks to the hand. Continue on, as described.

Onion Butter:

½ cup onion, fine dice

¼ cup butter-or half olive oil and half butter

Two Cheese, Potato Filling:

1 3/4 cups hot mashed potatoes

¾ cup shredded cheddar cheese

1/3 cup creamed cottage cheese, mashed with fork

1/8 tsp. pepper

For boiling:

16 cups water

1 Tbsp. salt

To make:

Dough:

Combine flour, baking powder and salt. Slowly add oil and enough warm water that a ball begins to form (as for pie dough). Turn out onto a lightly floured surface. Knead 3 to 4 times until smooth (do not over knead-just develops the gluten and toughens the dough). Cover with plastic wrap or waxed paper and let rest 20 minutes.

Potato Filling:

Mix first 4 ingredients, in a medium bowl, until Cheddar cheese melts and mixture is evenly moist (makes about 2 ¼ cups of filling). Divide dough into 4 equal portions. Roll out 1 portion into a strip about 12 inches long. Keep other portions covered, so that they do not dry out. Cut strip at 1 inch intervals. Press these chunks slightly to flatten. Cover with waxed paper or plastic wrap. Roll out 1 ball, with a rolling pin, to about 2 ½ inches in diameter. Place dough in palm of hand and then place about 2 tsps. filling in centre (filling can be made a day ahead and refrigerated so that it is cold).

Fold dough in half; then with well-floured fingers, pinch edges firmly together, to seal. Edges of dough may be moistened, if desired, Arrange in a single layer on lightly floured tea or baker’s towel-lined baking sheet. Cover with another towel, to prevent drying. Repeat with remaining dough and filling.

Cook Varenyky, in batches, in salted, boiling water, for 3 or 4 minutes (until they float to top). Cook about 1 minute longer; then remove using a slotted spoon. Turn into large bowl. Drizzle some onion butter over each. Gently shake to mix, and prevent sticking. Makes 4 doz.

Variations of this recipe: Add sautéed, Canadian back bacon, or 6 slices side bacon.

In TributeTo Our Polish, Ukrainian, Russian, Heritage

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Detailed Contents: In Tribute to our Ukrainian Heritage-The Ukrainian Recipes-Holubtsi, Cabbage Rolls-Stuffed Cabbage Rolls : No. 2-Cabbage Rolls with mushroom sauce-Ukrainian Cabbage Holubtsi (Rolls)-Sauerkraut Holubtsi (Rolls) No. 1-Sauerkraut Holubtsi No. 2-Beet-leaf Holubtsi-Buckwheat filling-Variations of Buckwheat Filling-Rice Filling-Variations of Rice Filling, Milk Rice, Soup Stock, Rice and Tomato, Rice and Mushroom, Rice and Bacon, Rice and Dill , Meat and Rice Filling-Bread and Mushroom-

Pyrohy (Varenyky-Perogies and Pyrizhky) (Filled Dumplings), The Standard Recipe-To Reheat Varenyky (Pyrohy)-Cheese Dough for Varenyky (Pyrohy) -Yeast-Raised Dough for Varenyky (Pyrohy, Also known as Pyrizhky-Quick or Lazy Linyvi Varenyky (Pyrohy)-Fillings for Varenyky (Pyrohy), Cottage Cheese Filling, Sauerkraut and Mushroom Filling, Cabbage Filling, Mushroom Filling

In Tribute to our Ukrainian Heritage

Many Canadian pioneers, especially in the prairie provinces, were of Ukrainian decent; and with them they brought their food as well as their customs and traditions.

Most Canadians are now familiar with everything from Ukrainian breads and Easter Eggs to Borscht, Holubtsi, Lokshyna (noodle dough), and Pyrohy, the later four being the focus of this chapter.

As you will soon discover through your reading, while most Canadians are now familiar with these items, by name; it is surprising how little many self-proclaimed experts actually know about the subjects or how they were actually produced.

The Ukrainian Recipes

Although they have all been adapted, written and re-written many times over the years; most of the original recipes came compliments of my former in-laws, from the town of Mundare Alberta; or courtesy of the Ukrainian museum, which is located a few miles outside of Mundare.

See also the recipe for Ukrainian Borscht- Main Dish Soups, Chowders, and Stews.

Please note how different real Ukrainian Borscht (actually all the forms of borscht) is from anything you have eaten or seen in a restaurant.

Holubtsi

Holubtsi, used in the plural form, is the Ukrainian name for stuffed cabbage rolls, which in literal translation means “little Pigeons”. The filling traditionally is buckwheat or rice with only a small amount of hamburger or almost any other meat (unlike other East European cabbage rolls, which are mainly meat with a small amount of rice. Cabbage rolls are also known as golubvci and by other names depending on their origin.

Apart from being a popular family dish, it is also an essential item on the menu at all festive and community dinners. At the Christmas Eve supper more than one preparation of Holubtsi may be served. For that special occasion, a meatless filling is made, using either a vegetable shortening or cooking oil.

Fillings for Holubtsi vary, but the one made of rice or buckwheat finds the greatest favour. Any palatable combination of meat and cereal, vegetable and meat, mushrooms and cereal or other ingredients makes an economical and sustaining dish of Holubtsi without unduly straining the food budget. Holubtsi is a versatile dish capable of a number or variations in ingredients and proportions. In the summer, beet, lettuce, or spinach leaves may take the place of cabbage. In the grape growing areas of the Ukraine the filling is often encased in grape leaves. This practice, however, is strictly regional and not generally known to many cooks, I have however seen it practiced in the Vancouver area, and when my grandmother lived on Knight Road, and her neighbour grew grape vines for that express purpose.

Holubtsi may be cooked with, or without a liquid depending on the nature of the filling. A ready-cooked filling requires little or no liquid. When a liquid is used, it may be one, or a combination, of several of the following: water, soup stock, mushroom stock, meat drippings, tomato juice, (because they did not exist as a food item, any-thing containing tomatoes are of course a fairly recent innovation), and sour cream. Some fat is always added to the liquid for a richer tasting product.

The choice of the liquid depends on personal preferences, regional customs, and available ingredients on hand. Many Canadian-Ukrainian homemakers now rely on canned tomato soup for the liquid, using it alone or in combination with sour cream, tomato juice (see above), soup stock, or water. Modern Canadians of course, love their meat, love their tomatoes, and demand their convenience; and that is why I have chosen to start this chapter with three excellent modern recipes.

Cabbage Rolls

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1 whole head cabbage (about 3 lbs.)

1 tsp. salt

Boiling water

¼ tsp. pepper

½ lb. ground veal

5 slices bacon

¾ cup diced onion

1 can (16 ozs.) tomatoes or sauerkraut

½ cup packaged, pre-cooked rice

1/3 cup beef stock

1 egg, beaten

½ tsp. sugar

1/2 tsp. salt

¼ tsp. pepper

· Remove core from cabbage. Place whole head in a large kettle filled with boiling water. Cover; cook 3 minutes. Remove softened outer leaves. Repeat until large leaves have been removed (about 20 leaves) Cut thick centre stem from each leaf.

· Sauté meat with onion 5 minutes. Remove from heat. Stir in rice, egg, 1 tsp. salt, and ¼ tsp. pepper.

· Place 3 Tbsps. meat mixture on each cabbage leaf. Roll each leaf, tucking ends in toward centre. Fasten securely with wooden picks, if desired, I, do not advocate this practice, because it is all too easy to miss taking one out. Place each roll seam side down in a large skillet or Dutch oven

· Lay bacon slices over top of cabbage rolls.

· Mix tomatoes, beef-stock, sugar, salt, and ¼ tsp. pepper. Pour over cabbage rolls.

· Cover; simmer about 1 hour, turning occasionally.

Stuffed Cabbage Rolls No. 2

Prepare cabbage as in the recipe above, coarsely cube any remaining cabbage.

1 onion, diced

2 Tbsps. oil

1 ½ lbs. ground chuck

½ lb. ground pork

1½ cups cooked rice

1 tsp. salt

¼ tsp. pepper

2 cans (10 ozs.) condensed tomato soup

2 ½ cups water

· Sauté the onion in oil, then add meat, rice, salt, and pepper. Mix thoroughly. Place a heaping Tbsp. of meat mixture on each cabbage leaf. Tuck sides over filling, while rolling leaf around filling.

· Place half the cubed cabbage in bottom of a large Dutch-oven. Fill with layers of cabbage rolls (because you are using cooked rice, there may be more than two layers). Cover with remaining cubed cabbage.

· Combine tomato soup with water; mix until smooth. Pour over cabbage rolls. Cover and bring to boiling. Reduce heat and simmer 1- ½ hours.

· Serve cabbage rolls with the sauce.

Cabbage Rolls with Mushroom Sauce.

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1 onion, diced

Boiling water

1 clove garlic, crushed and minced

2 cups beef stock

2 Tbsps. butter

1 can (10 ozs.) cream of mushroom soup.

¾ cup raw rice

½ lb. ground chuck

½ lb. ground pork

1 tsp. salt

¼ tsp. pepper

1 whole head cabbage (about 3 lbs.)

· Sauté onion and garlic in butter in a large skillet, about 5 minutes. Add rice, meat, salt, and pepper. Stir-fry just to mix

· Remove core from cabbage. Place whole head in a large kettle filled with boiling water. Cover; cook 3 minutes. Remove softened leaves. Repeat until all large leaves are softened and have been removed. Cut thick centre stem from each leaf.

· Taking one large cabbage leaf at a time, spoon about 1 rounded Tbsp. of meat mixture in centre of each leaf. Cover. Secure with wooden pick, if desired. Repeat until all filling and leaves are used. Place cabbage rolls in a large casserole, do not make more than two layers.

· Combine beef-stock and mushroom soup; Pour over cabbage rolls. Bake at 350 F. about 1- 1/2 hours.

Ukrainian Style Cabbage Holubtsi (Rolls)

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The following is the standard way of preparing holubtsi (holubtsi is not a proper name and the word should not normally be capitalized) with any filling. Some liquid is needed when cooking the filled rolls and the amount will depend on the nature of the filling. A partially cooked cereal filling absorbs more moisture than a ready-cooked one. This is worth remembering because good holubtsi should never be soggy. Many now prefer to use tomato juice for the liquid rather than water or soup stock. Take your choice. A small amount of lemon juice mixed into the liquid gives a subtle tartness to this dish. Use either a rice filling or any filling in the recipes that follow.

1 large head cabbage

2 Tbsps. or more butter or bacon fat (due to the amounts of Pink slime and water now being added to most bacon; using the fat is no longer to be advised).

Rice Filling

Salt and pepper

½ cup sour cream, if desired

Remove the core from the cabbage by cutting around it with a sharp pointed knife. Place the cabbage in a deep utensil, and pour boiling water into the hollow of the core to cover the head completely. Let it stand until the leaves are soft and pliable. Drain the cabbage and take the leaves apart very carefully without tearing them. Cut off the hard centre rib from each leaf. Cut the large leaves into 2 or 3 sections. Line the bottom of a pot with a few leaves. Place generous spoonful of the filling on each leaf and roll lightly. Arrange the rolls in layers in the pot. Sprinkle each layer with some salt. Combine the liquid with the sour cream, if used, melt fat, and seasoning; pour over Holubtsi. The liquid should barely show between the rolls (this dish is braised in casserole, and not stewed or boiled). Protect the top from scorching by covering it with a few large leaves. Cover the holubtsi tightly and bake them in a moderate oven (350 F.) for 1- ½ to 2 hours or until both the cabbage and filling are cooked. Serve hot with diced crisp bacon, sour cream, tomato sauce, or any other favourite sauce.

Sauerkraut Holubtsi

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(Rolls) 1

Many enjoy the good old-fashioned holubtsi made of a head of cabbage cured in sauerkraut. Their piquant flavour adds pep and variety to meals.

Separate the leaves of the cured head of cabbage and rinse them well. If very sour, soak briefly in warm water. Remove the hard centre rib from each leaf. Cut the large leaves into 2 or 3 sections. Prepare any favourite filling of cereal or a combination of cereal and meat. Make the holubtsi by the same method as in the preceding recipe. Contrary to what it might seem sauerkraut holubtsi require a slightly longer period of cooking than those made of fresh cabbage.

Sauerkraut Holubtsi (Rolls) 2

This recipe is for the benefit of those who relish sauerkraut holubtsi but are unable to obtain cured cabbage leaves.

Follow the recipe for Cabbage Holubtsi and use fresh cabbage. Sprinkle each layer of filled rolls with some shredded sauerkraut. Omit salting the layers. Some sauerkraut brine may be used as part of the liquid. Cook as directed. The holubtsi will become permeated with a delicate sauerkraut flavour.

Buckwheat Holubtsi Filling

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2 cups medium buckwheat groats (kasha)

1 egg

4 to 5 Tbsps. fat

1 tsp. salt

4 cups boiling soup stock or water.

Pick over the groats and put into a shallow pan. Mix in the egg very thoroughly. Dry the mixture in a moderate oven (350 F.) stirring frequently, until the kernels are separated and very dry. If desired, the groats may be very lightly browned. Do not scorch. Put the groats into a pot; add the fat, salt, and boiling soup stock or water. Bring to a brisk boil and cook until the surface water is absorbed. Season to taste. Cover and bake the buckwheat groats in a moderate oven (375 F.) for about 30 minutes. Use this filling with cabbage or beet greens.

When the whole buckwheat groats are used, omit the egg. Mix the groats with the fat and brown very lightly in a moderate oven (350 F.) stirring frequently. Lightly toasted buckwheat has a nut-like flavour. Avoid deep browning or scorching. Add the salt about 7- ½ to 8 cups boiling soup stock or water. Bring to a brisk boil. Cover and place the buckwheat in a moderate oven, (375 F.) for about 45 minutes, or until all the liquid is absorbed and the kernels are partially cooked.

Variations of Buckwheat Filling

Add one or more of the following to the buckwheat filling: diced onion lightly browned in fat, I cup diced cooked meat, 1 cup, or more diced cooked mushrooms. If mushroom stock is available, use it as part of the liquid in preparing the filling.

Potato Holubtsi Filling with Buckwheat Groats

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4 large potatoes

1 small onion, diced

2 Tbsps. butter

½ cup sour cream

½ cup medium buckwheat groats

Salt and pepper

1 cup sour cream

Pare and grate the potatoes on a fine grater. Put them into a sieve, and drain as much liquid as possible. Cook the onion in the butter until tender. Combine it with the potatoes. Add the sour cream. Pour boiling water over the buckwheat groats and drain them over a sieve. Repeat this washing twice. Drain the groats well and add to the potato mixture. Season to taste, with salt and pepper. Use cabbage leaves with this filling. Pour 1 cup of sour cream over the holubtsi and bake in a moderate oven (350 F.) for 1- ½ hours. Serve hot with sour cream or with a sauce made by cooking a diced onion in sour cream.

Rice Holubtsi Fillings

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2 cups rice

2 cups or less boiling water

2 tsps. salt

1 medium onion, diced

4 to 5 tsps. butter or other fat

Salt and pepper

Rinse the rice in a sieve until the water comes off fairly y clear (Do not rinse too long; you only want to remove talc, which was deliberately added before packing, and any accumulated dust particles-not starch-rice is all starch). Add to the boiling water, stir in the salt, bring to a brisk boil, and let it cook for 1 minute. Cover, turn off the heat, and allow it to stand until the water is absorbed. The rice will be only partially cooked. Cook the onion in the fat until it is a light golden colour. Mix with the rice and season to taste with salt and pepper. The filling for holubtsi should be well seasoned because some of the seasoning will be absorbed by the leaves, giving a flat taste to the finished product. Cool the filling.

Variations of Rice Filling

Milk-Rice Filling: Substitute boiling milk for the water and use butter.

Soup Stock-Rice Filling: Substitute a rich soup stock for the water.

Rice and Tomato Filling: Cook the rice in equal parts of water and tomato juice.

Rice and Mushroom Filling: Add 1 cup or more of diced, cooked mushrooms to the rice. When canned mushrooms are used, measure the mushroom stock, and add enough water to make 2 cups. Cook rice in this liquid.

Rice and Bacon Filling: Add ½ cup or more of diced crisp bacon to the rice filling.

Rice and Meat Filling: Add ½ lb. of cooked pork or ham to the rice filling.

Rice and Dill Filling: Add ¼ cup or more minced tender dill to the rice filling.

Meat and Rice Holubtsi Filling

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1 cup rice

1 cup boiling water

1 tsp. salt

1 medium onion, diced

4 Tbsps. fat

½ lb. ground pork

½ lb. ground beef

1 egg

Salt and pepper

Wash the rice in a sieve to remove all the added talc. Add to the boiling water, stir in the salt, bring to a brisk boil, and let cook for 1 minute. Cover, turn off the heat, and allow it to stand until the water is absorbed. Meanwhile cook the onion in the fat until tender. Add the pork and beef, stir, and cook until lightly browned. Combine with the rice and cool slightly. Mix in the egg. Season the mixture with salt and pepper

Bread and Mushroom Holubtsi Filling

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1 cup dry bread crumbs

¾ cup milk

1 small onion, diced

3 Tbsps. butter

1 cup or more diced mushrooms

1 egg, slightly beaten

1/3 cup sour cream

1 Tbsp. minced dill or parsley

Salt and pepper

Beet or lettuce leaves

½ cup chicken or beef stock

Soften the bread crumbs in the milk. Cook the onion in the butter until it is tender. Add the mushrooms and continue cooking for several minutes. Combine with the softened bread crumbs. Mix in the egg, sour cream, dill, or parsley, and season with salt and pepper. Use this filling with large beet or lettuce leaves. Pour the chicken or beef stock over the rolls and bake as directed.

To Reheat Varenyky (Pyrohy)

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Varenyky have one great virtue for a busy homemaker. They may be made in a large quantity, refrigerated, and reheated without any loss of quality. In fact, many prefer them reheated to freshly boiled ones. With the modern methods of home-freezing, the problem of spoilage is eliminated, because cooked Varenyky may be kept indefinitely To reheat Varenyky, follow one of the following methods:

· Pan-fry the Varenyky in butter or bacon fat until they are a light golden colour.

· Heat the Varenyky in the top of a double boiler or in the oven until they are hot and plump.

Bring to a boil 2 or 3 Tbsp. of sour cream or half and half and some butter in a frying pan. Place a layer of Varenyky in the pan, cover and cook them over a medium heat for about 4 to 5 minutes, or until they are thoroughly heated. Turn them over, cover, and cook the other side. This gives a rich, tasty, and tender Varenyky. For rich golden brown Varenyky, follow the same method, but cook them slightly longer and remove the cover after they are turned over.