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oh, and it has to be food that fat

ukrainian people in ohio will eat. and thank you again.



I think Gunker's your man for that. I seem to recall him coming up with some Eastern European delights a while back.

i was already planning to P.M. him



Speaking as a half-Ukrainian/quarter-German cook of some skill (proven by my chef's knife-callous), here's a bunch of recipes that I've cooked, have found pleasing, and seem Thanksgivingny (also, I would suggest a Sauerbrauten recipe which I don't have quick access to at the moment) (recipe ratings are Very Good<Excellent<Outstanding):

Braised Beef in Cream
Excellent "Farm Journal's Country Cookbook" edited by Nell B. Nichols
BEEF TRI-TIP ROAST 4 lb boneless (OR BEEF ROUND, RUMP OR CHUCK)
BEEF ROUND 4 lb boneless bottom roast (OR BEEF TRI-TIP, RUMP OR CHUCK)
BEEF RUMP 4 lb boneless roast (OR BEEF TRI-TIP, ROUND OR CHUCK)
BEEF CHUCK 4 lb boneless roast (OR BEEF TRI-TIP, ROUND OR RUMP)
VEGETABLE SHORTENING 2 T
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
BUTTER 0.5 C
CREAM 2 C
GARLIC 2 cloves
LEMON JUICE 0.25 C
WATERCRESS finely chopped, and sprigs for garnish (OR PARSLEY)
PARSLEY finely chopped, and sprigs for garnish (OR WATERCRESS)
SALT 1.5 t
BLACK PEPPER 0.75 t
In a Dutch oven or heavy casserole with a cover, slowly brown meat on all sides in hot shortening. Season generously with salt and
pepper. Add 0.5 C water; cover and simmer 2.5-3 hours or until meat is tender. Remove from kettle; allow to stand 20 minutes,
then slice thinly. Preheat oven to 350 degrees. Pour off pan juices and save for another use. Heat butter in kettle until it bubbles
and browns. Add cream, garlic, lemon juice, 1.5 t salt and 0.75 t pepper. Cook over medium heat, stirring, about 3 minutes, or until
sauce reduces slightly. Spoon half the sauce over bottom of a shallow heat-proof serving platter. Arrange meat slices, slightly
overlapping, in sauce. Pour remaining sauce over top. Near serving time, bake for 10 minutes, or until heated through. Spoon
sauce over meat; sprinkle generously with watercress or parsley and garnish with sprigs.

Golubtsi (Cabbage-Wrapped Meat with Vegetables)
Very Good
RICE, LONG-GRAIN WHITE 0.5 C uncooked
BEEF, GROUND 2 lbs (or other ground meat)
ONION (YELLOW) 1 large, chopped
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
CABBAGE (GREEN) 2 medium/large heads
CARROT 6 large
TOMATO PASTE 3 T
SUGAR 1 T
SALT 0.75 t
BUTTER 0.25 C
SOUR CREAM
Boil the rice in water to cover for 10 minutes, drain (rice will not be completely cooked). Then mix with ground beef and onion. Salt
and pepper generously. Remove stalk and heart from cabbage and carefully separate leaves. Boil whole cabbage leaves for 5 minutes
in salted water to soften. Drain and cool. Slice the carrots thinly and spread them on the bottom of a large baking pan. Preheat oven
to 375 degrees. Working on a flat surface, place a 2" ball of meat mixture in the center of one leaf. Roll up bottom, then sides, then
top of cabbage leaf to make a small package. Turn it so it's resting on the seam. Set aside. Repeat with remaining cabbage and meat.
Place cabbage-wrapped meat on top of carrots, seam sides down. Mix 0.5 C water, tomato paste, sugar, and salt. Apply to the tops
of the cabbage-wrapped meat. Cut butter into pats and arrange them evenly on top of the carrots. Cover the dish with foil. Bake at
375 degrees for 1 hour. Lower heat to 325 degrees and bake 1 hour more. Serve with sour cream. [7% ground beef too lean; 20%
too greasy; "meatloaf mix" of 1/3 pork and 2/3 beef just right].

Hungarian Chile-Braised Cabbage
Very Good
ONION (YELLOW) 1 large, peeled and sliced
HOT GREEN CHILE 1 fresh, seeded and chopped
OLIVE OIL 2 T
CABBAGE (GREEN) 0.5 head white, shredded
TOMATO 4 large, peeled and chopped
PAPRIKA 2 t
LIME JUICE 1 t
VEGETABLE BROTH/STOCK 0.33 C
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
Sauté onion and chile pepper in oil 4-5 minutes over medium-high heat, until lightly browned. Add cabbage, tomatoes, paprika, lime
juice, stock and salt and pepper to taste, and bring to a boil. Cover and cook over medium heat 8 minutes, turning vegetables
occasionally, until tender.

Hungarian Mushroom Soup
Outstanding Three Lions Bakery Café (Portland, OR) [adaption of "The New Moosewood
Cookbook"?]
BUTTER 6 T
ONION (YELLOW) 1.5 C diced
PAPRIKA 4 t Hungarian
DILL WEED 4 t dried
SALT 2 t
BLACK PEPPER 1 t
ALL-PURPOSE FLOUR 0.67 C
MILK 1.67 C
MUSHROOM (WHITE BUTTON/CREMINI) 0.75 lb sliced (4 C)
SOY SAUCE 2 T
LEMON JUICE 2 T
SOUR CREAM 0.5 C
PARSLEY 3 T minced fresh
In a large saucepan, melt butter and sauté the onion along with paprika, dill weed, salt and pepper until the onion is tender. Whisk in
the flour and then the milk and 3.33 C of water. Continue whisking to break up any flour clumps. Add the mushrooms and bring
almost to a boil. Reduce heat and simmer about 30 minutes, stirring occasionally. Remove from heat and stir in soy sauce, lemon
juice, sour cream and parsley. Serve immediately.

Mashed Sweet Potatoes with Pepper and Thyme
Very Good "One Potato Two Potato" by Roy Finamore and Molly Stevens
SWEET POTATO 2.5 lbs
BUTTER 4 T, cut into chunks and softened
MILK 0.25 C (OR CREAM OR HALF-AND-HALF)
CREAM 0.25 C (OR MILK OR HALF-AND-HALF)
HALF-AND-HALF 0.25 C (OR MILK OR CREAM)
THYME 1 t chopped fresh leaves
BLACK PEPPER 0.5 t coasely ground
ALLSPICE 0.125 t ground
KOSHER (COARSE) SALT 0.5 t
Peel sweet potatoes and cut into 1.5" chunks. Place in a steamer basket set over boiling water, cover and steam 15-20 minutes, or
until tender [will probably need more than 20 minutes]. Drain well and place in a large bowl. Mash coarsely. Add butter, milk, thyme,
pepper, allspice and salt. Mash until smooth and serve warm. Note: The potatoes can be mashed several hours in advance. Transfer
to a lightly buttered casserole dish and refrigerate. Reheat in a 300-degree oven about 30 minutes, or until hot in the center.

Pork and Sauerkraut Goulash
Excellent Adapted from "The Hot and Spicy Cookbook" by Moira Hodgson
BACON DRIPPINGS 2 T
ONION (YELLOW) 2 medium, finely chopped
GARLIC 1 clove, chopped
PAPRIKA 1.5 T Hungarian, mix of sweet/hot to taste
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
CHICKEN BROTH/STOCK 2 C, divided (OR BEEF BROTH)
BEEF BROTH/STOCK 2 C, divided (OR CHICKEN BROTH)
PORK 2 lbs boneless, cut in 1" cubes
SAUERKRAUT 16 oz, rinsed and drained
CARAWAY SEED 1 T
TOMATO PURÉE 2 T
APPLE CIDER 1 C hard dry
SOUR CREAM 0.5 C
CREAM 0.5 C
ALL-PURPOSE FLOUR 1 T
In a flame-proof casserole, heat the fat and sauté the onions with the garlic until golden. Remove from heat and stir in the paprika.
Season with salt and pepper. Add 0.5 C broth, stir, then add the pork. Arrange the sauerkraut in a layer over the pork and sprinkle
with caraway seeds. Mix the tomato purée with the cider and remaining 1.5 C broth. Pour over the casserole, bring to boil, reduce
heat to very low, cover and simmer 45 minutes. Remove lid, turn heat up to medium, and cook for 15 minutes. Mix the sour cream,
whipping cream and flour until smooth. Stir into the casserole, bring to a boil, and cook for a few minutes until sauce thickens.
Serve with rice, noodles or dumplings. [Used 1 t hot, 3.5 t mild paprika; wasn't spicy; used 1 T hot, 1.5 t mild; pretty spicy.]

Potato Gratin with Balsamic Onions
Very Good Bruce Carey of Bluehour (Portland, OR)
BUTTER 4 T unsalted
ONION (YELLOW) 1 large, or 2 medium, sliced
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE divided
BALSAMIC VINEGAR 3 T aged (the quality makes a big difference with this recipe; don't
skimp)
YELLOW FINN POTATO 6 large, peeled and thinly sliced (2.5 lbs)
CREAM 1 C heavy, warm, divided
PARMESAN CHEESE 0.25 C grated, divided
Preheat the oven to 350 degrees. Lightly coat a shallow, oval gratin dish or an 8-cup (2 quart) pyrex baking dish with butter. In a
skillet, melt the remaining butter and add the sliced onions. Over medium heat, cook the onions until soft. Season with salt and
pepper. Add the vinegar to the onions and simmer for 2 to 3 minutes. Remove the pan from the heat and set aside. Place the sliced
potatoes in a large bowl in the sink and soak in running water for several minutes. (This removes any excess starch.) To assemble
the gratin, arrange a layer of slightly overlapping potato slices in the prepared dish. Cover with one half of the onion mixture. Ladle
the warm cream over the onions and sprinkle with 1 tablespoon of the grated cheese and salt and pepper. Repeat, using the same
ingredients and ending with a third potato layer. Sprinkle the remaining 2 tablespoon cheese over the top. Bake for 40 to 45 minutes,
or until the potatoes are tender and the top is well-browned. Remove from the oven and let the dish rest for 10 minutes before

Shredded Brussels Sprouts and Scallions
Very Good "Gourmet" (3/96)
BRUSSELS SPROUTS 1.25 lb, trimmed
BUTTER 4 T unsalted
GREEN ONION (SCALLION) 6 sliced thin diagonally
LIME JUICE 2 t fresh, or to taste
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
Cut sprouts in half and slice thin lengthwise. In a heavy skillet melt butter over moderately high heat until foam subsides and sauté
sprouts and scallions, stirring, until tender and lightly browned, about 8 minutes. In a bowl toss vegetables with lime juice and salt
and pepper to taste.

Spaetzle I (Hungarian Dumpliings)
Very Good Jeff Smith's "The Frugal Gourmet: On Our Immigrant Ancestors"
EGG 2
LARD 2 T (OR OIL)
OIL 2 T (OR LARD)
MILK 0.5 C
ALL-PURPOSE FLOUR 2.5 C
SALT 2.5 t
BAKING POWDER 0.25 t
Using an electric mixer, blend the eggs, lard or oil, 0.5 C water and milk. Stir the flour together with 0.5 t of the salt and the baking
powder in a dry bowl. Blend this mixture into the liquid. Mix well and set aside for a moment. Bring 4 Q of water to a boil and add 2
t of salt. Using a spaetzle maker or spaetzle press squeeze the dough into the boiling water. Use about 1/3 of the dough for each
batch. When the dumplings float to the surface, they are done. Remove them with a slotted spoon and place in a colander. They can
be served this way with paprika gravy or pan fried with a little butter, just until they are a bit golden, and topped with parsley. Note:
These dumplings can also be made by using piping bag or dropping very small amounts from a spoon. The latter takes much longer.

Spicy Hungarian Sauerkraut Soup
Excellent "Cooking Under Cover" by Linda and Fred Griffith
VEGETABLE OIL 1 T
SAUSAGE 1 lb smoked, cut into 0.5" slices
ONION (YELLOW) 1.5 C finely chopped
PAPRIKA 1 T hot Hungarian
CARAWAY SEED 1 t
WHITE WINE 0.25 C dry
SAUERKRAUT 2.5 C, rinsed (24 oz jar)
RUSSET (BAKING) POTATO 1 large, cut into 0.5" cubes
TOMATO PASTE 2 T
BEEF BROTH/STOCK 7 C (if using homemade [weaker], use at least 1 can)
KOSHER (COARSE) SALT to taste
BLACK PEPPER freshly ground, to taste
Heat oil in a large, heavy-bottomed, nonaluminum pot over medium heat. Add sausage and onion and cook, stirring often, until onion
begins to soften, about 5 minutes. Add paprika, caraway seeds and wine and cook, stirring constantly, for 2 minutes so flavors are
released. Stir in sauerkraut, potato and tomato paste. Add broth, stirring to blend. Turn heat to high and cover pot and cook until
liquid begins to bubble, about 5 minutes. Reduce heat and simmer, stirring from time to time, for 1 hour. Season with salt and
pepper, cover and simmer another 30 minutes. Serve in heated soup plates.

Vareniki
Excellent
ALL-PURPOSE FLOUR 4 C unbleached
SALT
EGG YOLK 4 large
VEGETABLE OIL 2 T
BUTTER 17 T unsalted, divided
ONION (YELLOW) 1.5 medium, finely chopped
RUSSET (BAKING) POTATO 4.5 large, peeled, boiled, and mashed
SALT AND FRESHLY GROUND BLACK PEPPER TO TASTE
CHEDDAR CHEESE 6 oz medium, grated
SOUR CREAM (OPTIONAL GARNISH)
FOR DOUGH: process flour, 1 t salt, egg yolks, and oil. Add 1 C water in a slow, steady stream until dough forms a ball around the
blade. Transfer to a floured surface and knead until smooth. Cover with a linen or cotton cloth and let stand for 30 minutes. Divide
in half and shape into two balls. Keep one ball covered with the towel. Roll the other ball of dough to a very thin sheet (or use Atlas
pasta maker with thickness of 4 [on a 1-9 scale]). Cut 3" circles. FOR FILLING: mix 9 T unsalted butter, chopped onion, mashed
potatoes, cheeses, lots of salt & pepper to taste. PREPARATION: place a heaping t of filling in the middle of each circle. Fold the
dough over the filling to form a semi-circle and press edges together firmly. Place the vareniki as they are made upon towels. Keep
covered with a damp cloth. Bring at least 6 Q of salted water to a boil. Reduce heat to a simmer and carefully lower half the vareniki
into the water. Boil, stirring occasionally with a wooden spoon, until they rise to the surface and are cooked through (6 to 7
minutes). Remove the vareniki to a colander and drain thoroughly. Repeat process. Place vareniki in a deep bowl and serve with
melted butter with sour cream on the side, if desired. Leftovers are great fried to a light brown on each side.
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"My people (the real Americans- descended from the original Angle-Saxon pioneers)"-Coke S.