Kotlety Tsiplenokovo Po-kievski (chicken kiev)

http://www.elook.org

Yield: 4 Servings

Ingredients:

• 4 lg Chicken breasts
• 200 g Butter
• 1 Egg yolk
• 2 Egg; beaten
• 1/2 c Flour

Instructions:

• Breadcrumbs dry Butter; for frying Wash and dry breasts removing any connective tissue or skin.
• Place smooth side on cutting board and pound to flatten to about five millimeters thickness.
• Combine butter with yolk of egg and divide into four equal parts.
• Roll into sausage shapes seven to eight centimeters long.
• Cover each with greasproof paper and chill until the pieces are very hard.
• Wrap the breasts around each piece of butter creating four parcels.
• Dip in flour one at a time. Shake off excess flour and pat flat in the palm of the hand.
• Dip in beaten eggs and roll in breadcrumbs.
• Refrigerate for a few hours.
• Deep-fry (in butter if possible) until golden brown.

NOTE: Traditionally Chicken Kiev is served with buckwheat kasha and peas served in small pastry shells.

DO NOT REHEAT this dish or keep warm for periods of time as the butter will melt and run out.

Dnepro Chicken Stew

http://www.elook.org

Yield: 10 Servings

Ingredients:

• 1 ea Chicken large
• 1/4 lb Salt pork cubed
• 2 ea Onions coarsely chopped
• 1 tb Salt
• 2 tb Butter
• 2 ea Carrots shredded
• 8 ea Potatos cubed
• 1 qt Buttermilk
• 1 ea Garlic clove minced
• 1/2 ts Dill freshly snipped &

Instructions:

• Chopped Cut chicken into serving pieces.
• Place in a large heavy pot and cover with water.
• Bring to a boil lower heat and simmer for 2.
• Remove from the heat cool and remove meat from the bones.
• Skim the fat from the top of the liquid when has cooled.
• Chop the chicken meat into coarse chunks and return to the liquid.
• Fry the salt pork with the onion & garlic until the pork is browned.
• Place the pork pork grease onions potatos carrots & salt into the liquid and then add 1 qt. of hot water.
• Bring to a boil then boil for 10 minutes. Reduce heat to simmer.
• After 10 more minutes add the buttermilk & butter and cover.
• Cook for 10 minutes more then serve hot.

Cossack Chicken & Mushrooms

http://www.elook.org

Yield: 4 Servings

Ingredients:

• 12 oz Chicken boneless & skinless
• 5 tb Butter
• 1 ea Garlic clove minced
• 1 ea Onion lg.
• 1/2 ts Nutmeg ground fine
• 1/2 c Swiss cheese grated
• 1/2 c Feta cheese crumbled
• 3 tb Sour cream or plain yogurt
• 1/2 lb Mushrooms

Instructions:

• Fresh washed & -coarsely chopped Cook the onion & mushrooms together in 4 T of the butter.
• Mince the onion/mushroom mixture and the chicken together.
• Add the garlic & the chicken-mushroom mixture and cook for 5 minutes adding salt & pepper to taste.
• Remove from heat and stirin the yogurt and nutmeg.
• Preheat the oven to 400 degrees F.
• Pour the chicken mixture into a baking dish and sprinkle with grated cheese.
• Bake for 15 minutes.

Cossack braised lamb

http://www.elook.org

Yield: 1 Recipe

Ingredients:

• 3 1/16 lb Lamb shoulder cubed 1/2"
• 2 ea Onion chopped
• 1 tb Tarragon
• 1/2 tb Paprika
• 2 ea Garlic cloves minced
• 2 ts Salt
• 1/2 c Beef stock
• 1 c Yogurt plain
• 2 ea Apples

Instructions:

• Cored peeled & - cubed 1/2" Brown lamb slowly in butter add additional butter if necessary.
• Add onion paprika & tarragon.
• Saute for 4-5 minutes add vinegar salt pepper & stock.
• Cover & simmer until meat is tender about 1 hour.
• Stir in the yogurt and apples and simmer for 15 minutes more.
• You may want to serve this dish with rice or noodles.