3 lb boneless veal 3 medium onions 3 T fat salt & pepper to taste 1 qt. stock (beef bouillon cubes & water) stalk celery sprig parsley pinch thyme 4 medium potatoes ½ qt. mushrooms 1 C sour cream
Fry onions. Remove from fat. Fry veal seasoned to taste. Return onions and add stock and seasonings. Cover and simmer about 2 hours. Add and cook until tender 4 potatoes and mushrooms. Add sour cream just before serving and heat long enough for thorough blending.
1½ lb. ground beef ½ lb ground pork ½ C cracker or dry bread crumbs 1 egg 2 strips browned bacon 1 medium onion, chopped small can tomato sauce
Bake in moderate oven (350°) for one hour
Soak 1 lb. of liver in enough milk to cover for one hour.
Dip liver pieces in salted flour; fry on both sides until brown; cover tightly and simmer for 20 minutes.
Cover with browned sauteed onion rings and serve hot.
1 large onion 2 green peppers 3 large peeled tomatoes or 1 large can tomatoes 1 t salt 1 t chili powder 2 C gravy or tomato soup (condensed) 3-4 C pieces of cooked cold veal or pot roast
Saute chopped onion & green peppers in bacon fat.
Add tomatoes & seasoning. Cook 15 minutes.
3 large pepper 1 large onion 1 C cracker crumbs 3½ C tomatoes (No. 2½ can) 1 lb ground beef 1 lb ground pork ½ t salt 1/8 t paprika 5 slices bacon juice from tomatoes
6 medium potatoes ¼ C margarine ½ C hot milk salt & pepper 1 egg yolk
Grind pepper and onion. Add crumbs. Drain tomatoes and add (saving juice). Add meat and seasoning. Shape into loaf and dredge. Cover with bacon. Bake for 1 hour at 350°. Baste frequently with tomato juice.
For potato coating: Cook peeled potatoes in boiling salted water. Drain and mash well. Add margarine, milk, salt, pepper, and egg yolk. Beat until fluffy. Cover loaf completely; brush with melted butter. Brown in broiler.
2 eggs 1 C flour 1½ C milk pinch salt grease for pan
1-12 oz. dry cottage cheese 1 egg 1 T melted butter 1 t sugar salt to taste pinch pepper
Pour batter into small frying pan (8"), so that batter just covers bottom of pan. Cook over low heat until set and dry but not brown. Turn sheets of batter out on towel until filled. Pancakes should not be thicker than three sheets of paper.
Filling: Mash cheese well or put through sieve. Add other ingredients. Put T of filling on a pancake, roll, tuck in ends to make envelope, fry in butter or shortening (veg.). Blintzes filled or unfilled keep well in refrigerator until fried. Can be served with sour cream or sprinkled with sugar.