Milk

Ingredients:

1 lb fish fillets Pollock (or Cod, or other white meat fish)
1 cup flour
4 tbsp vegetable oil
4-5 medium potatoes
Fish spices, salt, ground pepper on taste

For sauce:

2 hardboiled eggs
3 tbsp Mayonnaise
1 tbsp sour cream
2 tbsp butter or margarine
2 cup milk
1 large onion

Method:

Ingredients for 2:

2 cups chanterelles mushrooms (fresh, frozen, or canned)
1 young potato
1 small peeled onion
1/2 peeled carrot
1 tbsp butter
2 tbsp bacon bits
1 bay leaf (optional)
Dill, green onions, salt, and ground black pepper on taste

Method:

Cut the potatoes, onions, and carrots into small cubes.
Stir-fry the potatoes and carrots for about 2 minutes in a medium saucepan, or boil them with ½ cup mushroom broth.

Ingredients:

1 part apples
1 part pears
1 part pineapples
1 part bananas
1 part seedless grapes
1 part oranges
1 part clementines
0.5 - 0.75 cup sour cream, or yogurt, or sour-cream-based cream
1 tsp sugar

Method:

Put washed, peeled, apples cut into medium-size pieces along with pears, clementines, bananas, oranges, and pineapples, and seedless grapes, in a deep enameled or glass dish.
Pour sour cream or a sour cream-based cream over them.

Ingredients per serving:

2 hardboiled eggs
0.5 cup broth
0.25 lb goose liver
2 tsp whipped margarine or butter
Salt and green salad on taste

Method:

Peel the eggs, and cut into 2 halves.
Boil goose liver in broth for about 10-15 minutes, or until it is ready.
Grate the liver, and stir with egg yolks, butter, and salt, until an even consistency is reached.
Stuff the shallow halves of egg whites with the yolk-liver mix.

Ingredients for 1 portion:

1.5 cup water
1/3 lb Brussels sprouts
3 tbsp rice
0.5 cup milk or whipping cream
1 egg
Salt and butter (optional)

Method:

Boil the water, put rice and Brussels sprouts in the boiling water, and boil with low heating until they are ready.
Keep the broth.
Make puree from the Brussels sprouts and rice.
Mix the puree and the broth, bring to boil, and turn off the heating.
Whip the milk and the egg, and pour in the soup cooled to 120 F.

Ingredients:

2/3 lb smoked ham
2 large onions
2 tbsp flour
0.5 lb ground cheese
2 egg yolks
Lemon juice, ground red pepper, greens, and sour cream on taste

Method:

Cut ham into small cubes.
Cut onions into rings.
Fry ham and onions together until the onions turns golden colored.

Ingredients:

1.5 lb dried black prunes
2 cups ground walnuts
1 cup sour cream
3 tsp sugar

Method:

Soak black prunes in warm water for 8 hours.
Drain using paper towels, and pit (remove seeds).
Grate walnuts until they turn to paste.
Stuff every prune with walnut paste.
Put in a salad bowl.
Whip sour cream with sugar, add to prunes, and mix carefully.

Ingredients for 4:

1 lb mushrooms
4 tbsp vegetable oil
1 large onion
2 cups milk or whipping cream, or sour cream
1 cup ground cheese
Salt and spices on taste

Method:

Slice mushrooms, and boil or cook them for about 10 minutes with medium-low heating.
Drain mushrooms (you can make mushroom soup using this broth).
Peel the onion, cut it into thin stripes, and cook with the vegetable oil for about 10-12 minutes until it turns golden colored, stirring thoroughly.

Ingredients:

1 cup small Mozzarella balls
1 cup small honedew or watermelon balls
2 envelopes (1 oz) gelatine
2 cups any fruit juice (but not kiwi one!)
0.5 cup sliced green olives
0.5 cup pine nuts

Method:

Put Mozzarella balls, honedew balls, and green olives slices on the bottom of a large mold, or in small jelly molds.

Ingredients:
2-3 large apples
1 cup grated cheese
0.5 cup sour-cream-sauce
1-2 tbsp ground walnuts or pine nuts

Method:

Peel and grate apples, and mix with ground cheese and sour-cream-sauce.
Sprinkle with nuts, and serve.

For sour-cream-sauce:
Whip cold sour cream with salt and your favorite spices (pinch of "Five spices", for example).