Nuts

Ingredients:

4 large tomatoes

2 large potatoes, boiled or baked

½ lb mushrooms

½ cup walnuts

1 cup sour cream

2 tbsp black olives

3 garlic cloves

Salt and pepper on taste

Greens for decorations

2 tbsp vegetable oil for stir-frying of mushrooms

Method:

Stir-fry the mushrooms with vegetable oil.
Boil chicken breasts until readiness.

Let to cool.

Ingredients:

2 lb green beans
0.5 lb plain yogurt
2 eggs
3 garlic cloves
1/3 cup ground walnuts
Dill, green onions, salt, and pepper – on taste

Method:

Remove bean tips, wash beans, and cut each into 3 parts.

Place in a wide, deep sauce-pan, pour 1 cup mix vegetable oil and water (1:1). It should to cover beans.

Then, cover sauce-pan with a lid, and bring to boil with a medium heating.

Ingredients:

1 lb tvorog (or dry small curd farmers’ cheese, or ricotta)
0.5 cup flour
4 eggs
3 tbsp sugar
1/4 lb dried figs (or raisins)
2/3 cup peeled ground walnuts
2/3 cup sour cream
4 tbsp butter or margarine
Salt on taste

Method:

Blend tvorog until it is of an even consistency.
Soak dried figs for 1 hour, then drain, and cut them into small pieces.

Separate the egg yolks and egg whites.

Ingredients:

0.5 lb raisins
4 eggs
0.5 cup flour
1 pack vanilla sugar or vanilla on taste
1.5 tsp baking mix
0.2 tsp baking soda
2/3 cup flour
0.25 lb peeled and crushed walnuts

For the cream:

1 lb non-skim sour cream
0.5 cup sugar

Method:

Wash raisins, and soak for about 10 minutes in hot water, then drain.

Blend raisins, eggs, sugar, and vanilla together, until an even consistency.

Ingredients:

2 lbs black radish
2 cup sugar
2 cup honey
2 cups water
½ lb peeled walnuts
1 tsp ginger
Orange peels on taste

Method:

Peel the radish, then wash and grate.

Boil for about 10 minutes with ½ cup boiling water, then wash with cool water, and drain in a colander covered with fabrics.
The radish smell will go with the water.

Mix water, sugar, and honey; bring to boil.

Ingredients:

¼ lb butter
¼ lb margarine
1 cup sugar
2 tbsp honey
4 tsp cacao
4 cup corn or rolled oats
4 tbsp ground walnuts
1 tbsp soaked raisins

Method:

Mix butter, margarine, sugar, honey, and cacao together; bring to boil with low heating.

Boil for about 2 minutes, then mix with flakes, walnuts, and raisins.
Stir well.

Cover any flat dish with a baking waxing paper.
Using 2 teaspoons, divide the mix into 1-inch-size pieces.

Ingredients for 2:

1 boiled chicken breast
½ English cucumber
2 hard-boiled eggs
2 cups marinated mushrooms
1 can yellow corn (or ½ lb boiled corn)
7 walnuts, peeled and cut into medium pieces
Spices and dressings on taste

Method:

Cut chicken, cucumber, eggs, and mushrooms into medium pieces, mix all ingredients, stir, add salt and dressing, stir well.
Let sit in a room temperature for 1 hour, and serve.

Note:

Ingredients:

0.5 lb ripe pumpkin without the seeds and peel
2 cup rice or millet
3 cup milk
1-2 tbsp butter (optional)
1 tbsp sugar and 1 tbsp ground nuts per serving (optional)
Raisins and dried apricots pieces on taste

Method:

Soak raisins and apricots pieces.

Ingredients:

Boiled chicken breast, de-boned and de-skinned
1 bunch green onions
1 cup peeled walnuts
0.5 cup seedless raisings
1 large orange
Mayo, salt and pepper on taste

Method:

Soak raisins for 1 hour, then drain. Peel oranges.
Cut all other ingredients into small pieces, mix well, let sit for 15 minutes, and serve.

Ingredients:

1 lb beef, veal, or pork liver
3 large carrots
2 onions
3 eggs
1 cup milk
3 tbsp ground walnuts
3 tbsp mayonnaise
3 tbsp vegetable oil
Salt and pepper on taste

Method:

Remove all films from the liver, and cut the liver into thin stripes.
Stir-fry for about 4-5 minutes with 1 tbsp vegetable oil.
Peel carrots and onions, cut into small cubes, and stir-fry with 1 tbsp vegetable oil for 4-5 minutes, or until readiness.