The Algona Upper Des Moines from Algona, Iowa on January 6, 1966 · Page 19
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The Algona Upper Des Moines from Algona, Iowa · Page 19

Algona, Iowa
Issue Date:
Thursday, January 6, 1966
Page 19
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•V. ^ ^ USSIAN JTM. couple years ago my husband and 1 along with my parents, Mr. and Mrs. Harold Card of Webster, S. Dak., rode the Berlin to Moscow express train across East Germany, Poland and the western 'Soviet Union. It is a pleasant trip — and one which provides a revealing look at Polish and Russian countryside. One rides for miles through marsh and scrub forest tvith little villages of zvooden houses and dusty streets. And naturally after 36 hours on the train we were interested in food. The Russian foods we sampled were excellent. There ivere tasty appetisers — caviar and herring — served with heavy, whole grain bread; rich flavorful borsch; and piping hot tea in glasses with metal'holders. The meals we had in Moscow restaurants were imaginatively prepared, well seasoned and graciously served. Recipes in this Farm and Home Section are Americanized versions of Russian favorites. Many illustrate Atypical Russian cooking" with their liberal use of smetana," — sour cream to us. Try the Borsch or Beef Stroganoff for taste pleasing examples of a hearty meal with Russian country folks. BEEF STROGANOFF 2 pounds choice round steak, sirloin or lean part of beef tenderloin, cut in 1 Ax J Ap2- inch strips V* cup margarine 1 large onion, minced to pound sliced fresh mushrooms CMC I Jounce can mushrooms 2 tablespoons Jlaur 2 cups bee/ bouillon or consomme Z tablespoons tomato past* 1 teaspoon dry mustard OR 2 teaspoons prepared mustard 1 teaspoon Worcestershire sauce 1 teaspoon salt V* teaspoon pepper to teaspoon sugar 1 clove garlic, crushed to cup sherry 1 cup sour cream st (or electric frypan) melt margarine and saute c« iT w-IiTT ;^r brown ? U over ' Stir constantly as they will stick. With slotted spoon lift out meat and put in Dutch oven along with X teaspoon sugar. Add another 2 tablespoons mar- garroe to skillet and saut<§ minced onions and sliced mushrooms Add to meat in Dutch oven. To the remaining margarine in skdlet (or you may need to add a little more mfrgaruTe) blend in flour, letting it brown evenly. Then slowly add the beef bouillon or consomme to form a smooth gravy. Add tomato paste crushed garlic, mustard, Worcestershire sauce, shen^aKnd pepper. Blend well. Pour sauce over the ingredients in Dutch oven, cover and let smuner very slowly for about X hour, or until meat is tender. Taste and rectify the seasoning, adding more sherry, if necessary. When ready to serve, adcf the sour Sa^.^'s^a 8 ™ wer hot rice or buttered MAZOURKA (Walnut Cake) f2p. y ±r »'££&"***»*>*' l%ps'«£ * fUvpvon, lemon juice I pwtnd California walnuts, ground -.Beat the yolks in a bowl; add sugar and beat well. Beat the whites in a separate bowl until stiff but not dry; careftjy fold uito the yolk mixture. Add flour, walnuts, SndSS fiffi Sd SMJ? ^JS$*&^ tbfmffl; tto it ftSrt i. _i. -XL j- , 9* "^^ 8 Cft ke tester comes out clean, hwt with confectioners' sugar. The resulting cake will be about wch high and should be served in long/tfiS^ BLINI (Russian Raised Pancakes) 2 cups milk 3 cups flow 2 tablespoons sugar 3 *M yolks 44 teaspoon salt 3 egg whites Caviar or smoked salmon Sour cream to lukewarm. Dissolve yeast in cooled flour (1 * ™P S) ** su &*> ^ ""fl weU blended. Set this sponge to rise in a warm place for about IX hours. Cover the bowl with a cloth. Beat egg yolks and margarine until well blended. Stir in remainder ofthe flour and silt Beat these ingredients into the sponge. Permit the sponge to rise again for about IX hours or until almost double in bulk Whin egg whites until stiff, but not dry. Fold them into the 'batter. After 10 minutes bake the batter, a very small quantity at a time, in a greased skillet or on a griddle. Turn to brown h'ehtly on the other side. Serve each filled with 1 tablespoon caviar or smoked salmon and garnished with cultured sour cream. Makes 24 2-inch cakes. to cup carrots 1 cup onions 2 cups beets 1 tablespoon margarine 2 cups beef stock (or bouillon) BORSCH (Beet Soap) / cu very finely shredded _ age lespoon vinegar Sour cream Peel carrots, onions and beets; chop until very fine. Barely cover these ingredients with boiling water. Simmer gently covered, for about 20 minutes. Add margarine, beef stock, cabbage and vinegar and simmer for 15 minutes more. Place the soup in bowls. Garnish each serving with sour cream. Serve hot or cold with Pumpernickel bread Makes about 5 cups. PIROSHM (Meat Pastry) Dough: J J-ounce package cream cheese Y4 pound margarine (to cup) Filling: 2 tablespoons margarine 2 tablespoons flour J bounce con miunroom stems and pieces 1 teaspoon monosodium gbita- J chicken bouillon cube 144 cups flour 2 chicken livers (or 1 turkey liver) I teaspoon grated onion I tablespoon minced parsley 3 stuffed olives, chopped Salt and pepper to taste To make dough, work cream cheese, margarine and flour together well until you can form a dough. Wo liquid is necessary. Chill several hours or overnight RoH the dough thin and cut mto cucles about 2K inches in diameter. Put a spoonful of the meat filling in each circle. Fold into semi-circular tarts, crimping the edges tightly with tines of a fork or fingers. Prick top of each with fork to allow steam to escape. Bake in 425°F oveh for 10 to 15 minutes. To make fiBing, melt margarine and blend in flour. Drain mushrooms. Dissolve a chicken bouillon cube in 1 cup boiline water and add enough mushroom liquid to make IX cups. Add liquid to blended margarine and flour. Chop mushrooms and livers and add to the sauce along with remaining ingredients. Cook slowly about 10 minutes or until mixture is fairly thick. Fill each circle of dough with 8 to 1 teaspoon of liver mixture. Make into turnovers moistening edges of pastry so that filling will not leak out. Then proceed as instructed under directions to make dough. Makes approximately 2 dozen, " unbalied

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