Ingredients:

Dressing:
1/2 cup nonfat sour cream
1/4 cup fat-free mayonnaise
1/4 cup plain nonfat yogurt
3 tablespoons prepared horseradish
3 tablespoons red wine vinegar chopped parsley for garnish
1 6-ounce (180 grams) package shredded cabbage
1 15-ounce (450 grams) can diced beets, drained well
2 medium apples, 10 ounces (360 grams) total, cored and chopped (cover with a little lemon water, if not using right away)

Procedure:

In a small bowl, combine dressing ingredients. Stir until well blended; set aside. Place the shredded cabbage in a large salad bowl. Set aside 2 tablespoons (30 ml) of the diced beets. Top with cabbage with remaining beets and the apples. Pour the dressing over the salad and lightly combine. Garnish with the reserved beets and chopped parsley. Serve at once.

Ingredients:

500 grams fresh mushrooms.
1 cup cream.
1 tbsp. butter.

Procedure:

Wash mushrooms carefully and scald them. Chop finely and fry until light brown. Bring cream to boil. Put mushrooms into a baking pan and pour cream over. Make a bunch form celery and dill and put on the top, add salt, pepper and a bay leaf. Cover tightly and put in a heated oven for an hour to stew. When mushrooms are ready, take the green bunch out.

Ingredients:

1/2 kg. chicken livers
1 large onion finely chopped
2 cloves garlic finely chopped
4 tbsp. olive oil
1 tbsp. of plain flour
1/4 pint of sherry
1 tbsp. tomato puree
100 m.l water
salt and freshly ground black pepper

Procedure:

Remove all the fat from the chicken livers and then cut them into bite size chunks. Heat half the oil in a large frying pan and fry the onion and garlic until they are soft - this will take about 15 minutes. Remove the onion and garlic from the pan and save on a plate. Add the rest of the oil to the frying pan and heat the oil over a high heat. Once the oil is heated add the chicken livers and keep the heat high to seal the livers and stop any of the juices from escaping. Cook the livers for about 5 or 10 minutes stirring often. Remove the livers and save on a plate. Return the onion and garlic to the frying pan and sprinkle in the flour. Cook this while stirring constantly. Add the sherry and continue stirring, add about 100ml of water and the tomato puree and stir to mix this through. The texture of the sauce should be quite thick but still a sauce. Some of these quantities can be varied depending on how you like your sauces. Return the kidneys to the frying pan, season well with salt and pepper and cook for about 5 or 10 minutes. You could serve this as a tapa with crusty bread or as a main course with boiled potatoes. For variations on this you could add a lot less flour and water to have a runnier sauce, you could miss out the tomato puree altogether or you could miss out the flour and add more tomato. All of these options create lovely dishes. You could also use lamb’s liver or kidneys as an alternative. Makes 4 servings.

Ingredients:

200 grams tuna or maya-maya fillet, cut into 12 chunks
1/4 teaspoon iodized fine salt (or ¾ teaspoon iodized rock salt)
4 cloves garlic
1 piece small onion, sliced
1/2-1 piece siling labuyo (chili)
2-3 tablespoon bagoong alamang
1 bunch (200 grams) sitaw (string beans), cut into 2” long
1 stalk tanglad (lemon grass), pounded
3/4 cup thick coconut milk
1 pouch (200 grams) tomato sauce
1 small bunch kangkong (water spinach), leaves and tender stalks only

Procedure:

Season fish with salt. Fry until half -cooked or light brown. Retain 2 tablespoon oil in pan. Set aside. Pound garlic, onion and chili together. Sauté in pan for 2 minutes. Add bagoong, sitaw, tanglad, and coconut milk. Simmer over low heat for 10 minutes. Add tomato sauce and kangkong. Simmer for 5 minutes. Add fish. Simmer for another 5 minutes. Makes 6 servings.

Ingredients:

1 package frozen chopped broccoli, thawed
1 box (6 oz.) potato pancake mix
4 eggs
1/4 cup melted margarine
2 cups water

Procedure:

Mix pancake mix with water and let stand 10 minutes. Combine all ingredients. Cook in greased 8 x 8 pan at 350 degrees for 30 - 40 minutes.
Note: Check eggs for blood before using– Eggs that contain trace amount of blood are trief and are not kosher. Insects are not kosher - inspect Broccoli for insects.
A light, fluffy baked dish made with egg yolks and beaten egg whites combined with various other ingredients and served as a main dish or sweetened as a dessert.