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-=> Ben Collver wrote to All <=-
BC> Allrecipes, America`s Most Unruly Cooking Web Site
BC> ==================================================
BC> by Ruby Tandoh
BC> A few months ago, I found myself in possession of a bag of apples and
BC> craving an apple pie, of the archetypal cooling-on-the-window-ledge
BC> variety. I pictured a double-crust flaky pastry around apple and
BC> cinnamon--not too complicated to make on a week night, but robust
BC> enough that I`d be able to slice a clean, thick wedge. Despite
BC> knowing how to make apple pie, I wanted the peace of mind that can
BC> come only from following a trusted recipe. I have more cookbooks than
BC> my bookshelves can support, including at least a dozen that could`ve
BC> proffered something reliable and extensively fussed over. I ignored
BC> them and Googled "apple pie recipe."
I see you get the New Yorker feed, same as I do. Let me poin t you to
another "old school" recipe web presence - Recipe Source
https://www.recipesource.com/
It`s one of my go-to places for stuff not alreay in my database. Also:
http://www.ruscuisine.com/recipes/
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Borsch
Categories: Vegetables, Potatoes, Beef, Herbs, Soups
Yield: 4 Servings
1 lb (454 g) beef; bones optional
1 lb (454 g) red beets; (3 beets)
2 tb (30 mL) butter; divided
1/2 lb (227 g) shredded cabbage
4 sm Potatoes
1 lg Carrot
1 lg Onion
3 tb Tomato paste
2 cl Garlic; grated (opt)
1 ts (5 mL) vinegar
Salt & pepper
Parsley, dill & spring onion
- to garnish
PREPARING MEAT BROTH: Put beef into a large saucepan and
cover with 3 l cold water. Bring to a boil; reduce heat.
Remove the grease and froth from the broth surface with
a spoon. Add one onion. Cook at low heat for 1-2 hours.
SIMMERING RED BEETS: Melt 1 tablespoon butter in a
saucepan. Cut red beets into thin sticks and add them
into the cooking pot. Add tomato paste or sliced
tomatoes. Simmer at low heat for 1 hour. If there is not
enough liquid, add some broth. Add vinegar.
Pan-frying vegetables: Melt 1 tablespoon butter in a
frying pan. Add chopped onion and carrots cut in thin
sticks. Cover and saute for 15 minutes, stirring
occasionally.
Heat broth to boiling. Add chopped cabbage and potatoes
cut into bars. Cook for 5 minutes. Add saute and cook
another 10 minutes. Add simmered red beets. Cook another
5 minutes. Add salt, black pepper.
NOTE: If you like garlic, you can add about 5 g grated
garlic, it is supposed to be in borsch. I don`t like it
and never add it here. Borsch is served with sour cream.
Olga Timokhina
Source: Olga`s collection
RECIPE FROM:
http://www.ruscuisine.com
Uncle Dirty Dave`s Archives
MMMMM
... My goal for this year was to lose just 10 pounds. Only 15 to go.
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