Baked Stuffed Piglet is considered a real dainty of Christmas table.

Ingredients:

1 small piglet drawn.
1 kg. buckwheat kasha crumbly cooked.
300 grams field mushrooms
200 grams onion.
100 grams oil
salt to taste.

Procedure:

Wash mushrooms, chop finely and fry in oil. Fry finely chopped onion in oil separately. Stir mushrooms and onion into buckwheat kasha, salt to taste. Wash piglet very carefully, rub inside with salt. Fill in with the filling through the stomach cut, but not very tight. Sew up the cut. Brush the piglet with oil and place on the baking sheet back up, legs bent under. Cover pig’s snout and ears with a piece of dough or foil. Put in a heated oven 190-200 C. Bake until light brown. Pour meat juice over the piglet regularly. Serve the piglet, decorated with greens, on a large dish with pickled vegetables and fruits.

Ingredients:

1 lb. chicken liver
1 large onion, (chopped)
7 oz. butter
bay leaf
2 tablespoons sherry
2 tablespoons whisky
fresh parsley
1 teaspoon thyme
salt and pepper

Procedure:

Saute liver in 3oz butter together with onion and bay leaf, when cooked put into blender with all other ingredients except rest of butter, blend well, melt remaining butter, add to blender, blend again, pour into pots and refrigerate 12 to 24 hours, freezes well.

Ingredients:

3/4 lb. beef round
1 tbsp. salt and some pepper
1/2 small daikon radish
1 onion
4 shiso leaves
1 carrot
1 green onion

For dressing:
2 tbsp. soy sauce
2 tbsp. fresh lemon juice
2 rice wine vinegar

Procedure:

Thinly slice onion and soak them in water and drain well. Slice daikon, carrot, and shiso into thin strips. Chop green onion. Rub salt and pepper on beef round. Grill the beef for rare. Soak the beef in ice water. Dry the beef and thinly slice it. Place vegetables and beef slices in a plate colorfully. Mix soy sauce, vinegar, and lemon juice to make dressing and pour over the salad.

Ingredients:

4 small cucumbers
5 1/4 oz. lean beef
1 tsp. salt
1 tbsp. salad oil

Mixture A
1/4 ts Crushed garlic
Salt and pepper

Mixture B
1 tb Finely chopped green onion
1 t Roasted sesame seeds
1 t Sesame oil
1/2 ts Soy sauce
1/2 ts Ground chili pepper
1/4 ts Salt
Chili pepper — shredded

Procedure:

Cut off both ends of cucumbers and slice thinly. In a bowl place the cucumbers and sprinkle with 1 teaspoon salt; let stand 5-10 minutes. When cucumbers are flexible, wrap in a cloth or paper towel and squeeze out water. Cut beef into julienne strips. Heat salad oil. Quickly stir-fry beef over high heat and season with Mixture A. Add cucumber slices and stir-fry briefly. Season with Mixture B. Transfer to serving plate and garnish with shredded chili pepper.

Ingredients:

4 boneless pork chops (about 1 1/2 pounds)
1/3 cup orange juice
1 tablespoon soy sauce
1 tablespoon Worcestershire sauce
1 shallot, chopped
1/4 teaspoon chili sauce (or chili sauce with garlic)

Procedure:

Rinse the pork chops and pat dry. Combine the remaining ingredients. Place the chops in zip-locked plastic bags with the marinade. Seal and refrigerate overnight, turning the bags occasionally to make sure the marinade covers all the pork chops. Preheat the oven to 425 degrees Fahrenheit. Remove the chops from the bags. Bake the pork chops for 30 minutes, or until they reach an internal temperature of 160 degrees Fahrenheit.

Ingredients:

500 grams lean ground lamb or beef
500 grams small potatoes
3-4 medium eggs
2-3 medium onions
2 spoons chopped parsley
one cup bread crumbs
Cooking oil
Salt & Black pepper

Procedure:

Boil potatoes for 15-20 minutes over high heat until they soften, then peel and mash them. Peel and grate onions. Add to potatoes with eggs, salt, black pepper, parsley, and meat. Mix well until the mix is quite even. Remove balls from the mix about 4-5 cm in diameter. Spread bread crumbs on a flat surface. Roll each ball in bread crumbs until it is fully covered. Shape the ball into an ellipse with a thickness of 1 cm. Heat up cooking oil in a frying pan. Fry each Kotlet over medium heat on both sides until golden. Serve with parsley, sliced tomatoes, and flat bread. Makes 4 servings.