Milk

Ingredients for 1:

1 chicken breast
1 egg
2 tbsp julienne-cut ham (or ham bits)
1 tsp milk
0.5 tsp margarine
Cucumber and tomato slices
1 can chicken broth
Pepper and salt on taste

Method:

Tenderize chicken breast, sprinkle with salt and pepper (optional, with other spices).
Grease a small skillet with margarine, cook ham for 1-2 minutes on medium heating.
Whip egg with milk, and pour in the skillet.

Ingredients for 4:

6 hardboiled eggs
1 large sweet onion
0.5 lb cooked de-boned fish (baked, boiled or canned)
0.25 lb grated hard cheese
Butter (or margarine) and Mayonnaise on taste

Method:

Take a large flat dish, and grate egg whites on it, then add a grated cheese layer over the whites, then a small fish peace layer over the cheese layer. Sprinkle every layer with Mayo on taste.
Cut an onion very thinly, or grate it, and place the onion layer over the fish.

Ingredients for 3:

3 large reaped, but not mild yet, pears
0.5 lb crumbled cheese
0.5 lb salad mix greens, on your taste
0.5 lemon
4 tbsp vinegar-olive oil-spices mix

Method:

Remove seeds end ends of peers, and slice the pears into thin cuts, then sprinkle with lemon juice.

Sprinkle salad greens with vinegar-olive oil-spices mix, stir well.

Ingredients:

1 large carrot
1 lb pineapple – fresh peeled rings
2 tbsp wine vinegar or lemon juice
2 tbsp mustard
2 tbsp olive oil
2 tbsp non-fat sour cream or yogurt
Pinch of ground black pepper

Method:

Grate carrots.
Cut pineapple into very small cubes, and mix with carrots.
Make a dressing:
Whip lemon juice and mustard together until even consistency.
Add olive oil teaspoon at a time, and whip until even consistency.

Ingredients for 8:

3 lb young potatoes
2 lb tvorog (or dry small-curd farmer cheese)
1 stick butter or margarine
3 egg yolks
Salt, pepper, caraway seeds, dill weed on taste

Method:

Wash potatoes thoroughly, and cook in salted boiling water until readiness (do not overcook!). Remove water from saucepan, and sprinkle potatoes with dill weed cuts.
Blend tvorog, sour cream, dill, tmin, ground pepper, and hardboiled egg yolks.

Ingredients for 4:

1 lb pork tenderloin
0.5 tsp celery salt
0.5 tsp garlic powder
0.5 tsp fresh ground black pepper
4 slices provolone (or other) cheese
2 cups fresh baby sorrel (or spinach)
2 thin slices deli ham

Method:

Ingredients for 8:

1 cup heavy whipping cream
3/4 cup sugar
1-1/2 cups (12 ounces) sour cream
1 envelope (1 tablespoon) unflavored gelatin
1/2 cup cold water
1 teaspoon vanilla extract
5 cups fresh fruit (bite-size pieces) and berries

Method:

Whip cream until fluffy consistency.
In a bowl, combine sour cream, sugar, and vanilla. Whip until fluffy consistency.

Ingredients:

2 cups cabbage
1 medium carrot
1/2 chopped green pepper
1 apple
5 tablespoons lowfat yogurt
1 tablespoon lowfat mayonnaise
1 teaspoon lemon juice
1/4 teaspoon dill weed
Salt and pepper on taste

Method:

Cut the cabbage into fine shreds, until you have 2 cups of cabbage.
Peel and grate the carrot with a grater.
Cut half a green pepper into small pieces.
Peel and grate the apple with a grater.

Ingredients for 8:

1 lb broccoli
1 large carrot
3 medium tomatoes
3 potatoes
2 medium onions
1 tbsp margarine or butter
Salt, parsley on taste
½ g meat broth
8 tbsp sour cream

Method:

Peel and cut onions, fry in margarine or butter until they turn golden-colored.
Peel and cut carrots and potatoes into cubes.
Cut broccoli.

Ingredients:

1 lb fish
2 tbsp flour
2 tbsp butter
1 cup milk or whipping cream
1 medium onion
1 celery stalk
1 dill stalk
0.5 parsley root
2 bay leaves
1 parsley stalk
1/3 lb margarine or butter
Salt and red pepper on taste

Method:

Put cleaned and washed fish in a saucepan, pour 1-2 cups of cold water over it, then add bay leaves, onions, celery, dill, parsley root, and bring to boil with small heating.