Baba's Cookbook

0
The Babusyas Kitchen
Peace Corps Ukraine

Cookbook
December 2004
Table of Contents
The First Toast
page 4
Contributors
pages 5-6
Ukrainian Section:
- Laying the Ukrainian Table
- Ukrainian Recipes
pages 7-8
pages 9-28
Breakfast
Nibbles
Sauces & Dressings
Salads
Soups
Sides
Main Dishes
Breads
Desserts
Beverages
Canning & Preserving Tips
Canning Recipes
pages
pages
pages
pages
pages
pages
pages
pages
pages
pages
pages
pages
29-32
33-36
37-42
43-49
50-59
60-68
69-95
96-101
102-115
116-120
121-123
124-133
Appendix:
-
Conversions
Spices & Stuff
Useful Tips & Suggestions
How To
To Market, To Market...
Safe Food Storage
Nutritional Information
Lyrics to Pidmanula
pages 134-135
pages 136-137
pages 138-140
pages 141-145
pages 146-147
pages 148-149
pages 150-151
page 152
Index
pages 153-156
3
The First Toast
To the Occasion of Having a Newly Revised Cookbook

Upon arriving in Ukraine in 2003 one of the best things our group received was
The Babushkas Kitchen. What better way to settle in than with a home cooked
meal...and what better way to remember our service than by being able to
duplicate Ukrainian recipes back in the States? However, as Peace Corps
Ukraine expands into smaller towns and villages a small problem has arisen: A lot
of the recipes in the old cookbook were geared towards city-dwellers, with their
fancy supermarkets and year-round vegetables!
And so a secondary project was born.
Since then, many chilly autumn nights have been spent pouring through
cookbooks and soliciting recipes from fellow PCVs, family and friends. The
response was overwhelming, and I am very grateful and appreciative for that.
Because of this, we now have a new and improved version of the much-loved
original. The great thing about this new edition is that most of the recipes are
possible everywhere in Ukraine, from the tiniest village on the Moldovan border
to the bright lights and big bucks of DP. But because we all go to Kyiv at some
point, there are still a few recipes that call for Parmesan or exotic spices.
Regardless, all of them can be used to bring Ukrainians and Americans together.
After all, there is no better way to foster cultural exchange than through food,
especially homemade food.
So, raise your glasses to macaroni and cheese, fried chicken, tomato soup and of
course...borshch. Smachnoho!
RaeJean Spears
TEFL 25
Pidvolochysk
Ternopilska Oblast
P.S. My personal favorite recipes are marked with a
4

The following PCVs contributed to this cookbook:
Jeremy Andriyovych Barnett, Group 25, Rohatyn
Kirsten Edwardivna Benites, Group 25, Zhydachiv
Teresa Anthonyivna Bommarito, Group 25, Svaliava
Mark Williamavich Brininstool, Group 25, Rubizhne
Emily Bobivna Doan, Group 24, Khmelnytsky
Jennifer Parnellovna Eidum, Group 25, Pervomaisk
Lorena Guillermovna Flores, Group 25, Kobelyaky
Therese Johnovna Golias, Group 25, Korostyshiv
Janis Nickovna Haley, Group 26, Melitopol
Megan Craigivna Hari, Group 25, Ivano-Frankivsk
Jeffrey Jayovich Janis, Group 26, Khmelnytysky
Betty Cliffordovna Kelly, Group 23, Sevastopol
Grace Kim, Group 23, Sevastopol
Kenny Johnovich Kurata, Group 25, Kherson
Colin Yakivich Large, Group 25, Nemyriv
Claudia Jesusovna Maldonado, Group 24, Yalta
Elizabeth Johnivna Mendenhall, Group 25, Pidvolochysk
Christina Jamesivna Morandini, Group 23, Kirovograd
Nickolette Dzhesiovna Patrick, Group 25, Kakhovka
Lisa Robertivna Pollak, Group 25, Smila
William Jason Richardovich Raley, Group 24, Zaporizhzhya
Heather Danovna Rathbun, Group 25, Skadovsk
Delilah Charlesivna Raybee, Group 24, Kyiv
Nanci Robertivna Reynolds, Group 26, Ivano-Frankivsk
Justin Markovych Sandver, Group 25, Rohatyn
Raleigh Zherivna Seamster, Group 23, Haivoron
RaeJean Brianivna Spears, Group 25, Pidvolochysk
Nick Cubovych Stokes, Group 25, Terebovlya
Matthew Taylor, Group 23, Bilopillia
Kasper Teichman, Group 26, Perechyn
John Johnovich Travis, Group 25, Sevastopol
Lindsay Bowmanovna Wilbanks, Group 25, Chernivtsi
Bret Philipovich Woellner, Group 23, Kherson
Annamarie, Group 19, Cherkasy
5
Continued on next page
As did the following Ukrainians (whether they knew it or not):

Sasha Gonta, PCMO
Nastia Riznyk, Resource Center Coordinator
The Teachers of Pidvolochysk School-Gymnasium #2
The Kret Family (Pidvolochysk)
The Kuksa Family (Makariv)
The Serhiyenko Family (Zghurivka)
The Shupel Family (Kalynivka)
The Soltys Family (Pidvolochysk)
And of course:
Linda Wylie, PCMO
The Babushkas Kitchen 2002
The Peace Corps Moldova Cookbook 2002
The Better Homes and Gardens Cookbook 2002
And lastly:
Kholodets, for inspiring us to do better
Laying the Ukrainian Table

Many times during your service in Ukraine you may feel the urge to host a proper
Ukrainian dinner party. Or maybe you just want to wait until your triumphant return
stateside. After all, what better way to share your experiences than over a steaming
chashka of borshch, a plateful of varenyky and the perpetually lurking kholodets?
Whatever your pleasure, read on. Budmo!
Step One: Choose Your Occasion.
Teachers Day. Name Day (if you dont have one, make it up). Praznyk. Birthday. Army
Day. Womens Day. Last Bell. First Bell. New Year. Old New Year. Christmas. Easter.
Anniversary. Re-certification. Wedding. Engagement. Baptism. Fall. Spring.
Graduation. Take your pick. If its not on the list, never fear, you can make up your
own occasion.
Step Two: Invite Your Guests.
Word of mouth is the best method, although you can call people (but not more than a
day in advance for either). Casually walk into a crowded room and mention to the
biggest gossiper there that you are having a get-together. Flick your neck in that
knowing way, wink, and specify a time two hours earlier than you actually expect to
eat. If this is a work-related party, be careful not to snub the-powers-that-be.
Step Three: Initial Preparations.
Begin preparing your menu. You must have the following staples: mayonnaise salads,
kanapky, bread, cheese, kielbasa, pickles, vodka, wine, and fizzy water. If a second
and third course are to follow, consider kholodets, blinchiki, varenyky, holubtsi,
kutlety, mashed potatoes, fried fish, baked chicken legs, borshch or bouillon, and of
course assorted cakes and cookies, as well as tea, coffee and chocolate. Once you
have decided on your menu, make a shopping list and hit the bazaar.
Step Four: Cooking.
The night before, prepare the salads, slice the cheeses and meats, make the kanapky
and cook the soups. Place all the prepared dishes in one of two places: on the balcony
(if its cold outside) or stacked haphazardly on top of each other in the refrigerator.
The morning of the party, arise at dawn to begin the rest of the preparations. You
should still be cooking when your guests begin to arrive.
Step Five: Laying the Table.
Gather your tiniest plates, cleanest shot glasses, and any forks you have. Place them
around the table for each guest. Next, lay all cold dishes on the table. Dont worry,
theres room for them all. Somewhere. Add the vodka - allow one bottle for every
four guests...for now. Keep more on reserve nearby. Then add a few bottles of wine
for the ladies who cant handle the hard stuff. Dont open any of the
Laying the Ukrainian Table

bottles - let the men do it once everyone is seated at the table. Dont forget a stack
of napkins for any mishaps.
Step Six: Welcoming Guests
As guests arrive, welcome them to your home. Thrust warm slippers into their hands
even before they have a chance to take off their coats. Instruct them to sit, stare
at the food, and wait patiently for all other guests to arrive.
Step Seven: The First Toast.
Nothing starts until the first toast. Dont even think about eating a piece of bread,
but feel free to cleverly position one nearby to use as a chaser. Depending on the
occasion, someone will eventually stand and utter, Davay. With those words, the
first toast commences. All guests should be silent as the toast to the occasion gets
the ball rolling. After throwing back a mandatory 100 grams, begin eating.
Step Eight: The Rules of Drinking.
Feel free to drink soft drinks at will. However, alcohol can only be imbibed after a
toast. At least three toasts are mandatory. The first is to the occasion, the second
is to friends, and the third is to love/women (all men are required to stand during
this one). After that, toasts can be for anything. However, keep in mind that if you
should reach the seventh and/or the twenty-first, they are also to love/women (you
can thank Catherine the Great for that one). By the fourth toast or so, guests should
be spontaneously breaking into song (Pidmanula is a real crowd pleaser; see page 152
for the lyrics) as well as taking random polka breaks.
Step Nine: Additional Courses.
After consuming the cold dishes, begin scurrying to and fro with the hot dishes.
Introduce one dish at a time, demanding that guests clean their plates before you
bring the next course. Ignore their pleas for no more food; continue bringing more.
With each new dish, beg everyone to berit and yizhte! Look sad if they dont.
Step Ten: Dessert
All of this can go on for hours. However, once guests have had their fill of food and
drink, clear the table of the hot dishes and dirty plates. Introduce the dessert
course. Along with clean (tiny) plates and forks, bring overflowing trays of sweets to
the table and serve hot coffee or tea - both black with lots of sugar. Expect the
singing and dancing to get louder and more vivacious at this point. End the party with
a somber rendition of Mnohaya Lita, before helping everyone locate their shoes and
coats for the walk home.
Step Eleven: Clean-Up.
Leave everything piled in the kitchen until the following morning. Refrigerate
salvageable items for leftovers. Eat them for the next week.
8
Ukrainian Recipes
Grammys Varenyky
This is the way my grandfather likes em!

4 cups flour
1 egg
1 cups warm water
teaspoon salt
1 tablespoon oil
varied fillings (see below)
salo or butter
onion, chopped
Combine 3 cups flour with egg, warm water, salt and oil. Mix well. Knead in
the remaining cup of flour. Knead until smooth and pliable. Let stand 10
minutes. Cut into pieces, and roll flat (1/8 inch thickness). Using a glass, cut
circles. Continue rolling and re-rolling dough until you have as many circles
as possible. Take a dough circle in your palm and scoop in the filling of your
choice. Dip your fingers into a little water, fold over and press edges
together. Put a few varenyky into a pot of boiling water and boil 4-5
minutes, then transfer to a frying pan loaded up with salo and chopped
onions. Fry until slightly crispy. Serve with a dollop of sour cream.
Fillings:
- sauted cabbage with carrots and onions
- sauerkraut with onions
- mashed potatoes
- domashny syr (sweet or regular)
- cherries
- apples with walnuts
Varenyky are best made with friends. So gather

together a large group and get going!
Ukrainian Recipes
Grammys Holubtsi
Poppy likes these too. So will you.

1 head of cabbage
tomato juice (optional)
cider vinegar
1 kg farsh
cup dry rice (you can add more if you like)
1 carrot, shredded
1 egg
salt
pepper
Remove core from the cabbage. Boil the cabbage in water until the leaves
can easily be removed. Remove leaves carefully after the cabbage cools.
Meanwhile, boil rice in cup water so that it is half-cooked. In a separate
pan, brown farsh and drain it of excess grease. Then, mix farsh, rice,
carrot, egg, salt and pepper together in a large bowl. Scoop meat mixture
into the center of a leaf and roll it securely. Repeat. Place rolls in a circular
pattern at the bottom of a large pot, so that they stand on end and support
one another. Add as many rings and layers as you need. Cover the rolls with
liquid (water or tomato juice), then add 1/8 cup of cider vinegar. Simmer on
low heat for at least 2 hours.
** For a little variation, try making holubtsi with hollowed out peppers
instead of cabbage leaves! You can also use hrechka in place of meat!
Fried String Beans
desired amount of cooked string beans
1 egg, beaten
flour
oil
Dip cooked string beans into the egg, then coat in flour. Fry in oil until
golden. Serve hot.
10
Ukrainian Recipes
Tofu Holubtsi
My LCF kindly shared this recipe with me. You can get fresh tofu at some
places in Ukraine soyovy syr, or use that dried soy stuff you can find a
bazaars and supermarkets.
cabbage
tofu
rice
2 medium onions
tomato paste
salt
pepper
oregano
First, unwrap the large outer cabbage leaves, about 13 or so (this recipe
makes approx. a bakers dozen). Boil or steam the leaves, until they are soft,
not mushy, but just foldable.
Sauce: Chop one onion, and brown in some oil. Add tomato paste, about
three table spoons, plus water, 1 cup minus three table spoons. (Put the
tomato paste in a cup, and fill the rest with water). Add seasonings, salt,
pepper, and oregano to taste.
Filling: Cook 1 cup of rice with 1 cup of water. The rice will be half-cooked
when all the water is absorbed. In a separate pan, brown the tofu in a pan
with some soy sauce. How much tofu? Oh, about half a kilo. (An equal
amount to the rice in mass). Chop the second onion, and mix with cooked
rice and tofu. (Optional: add grated carrot or anything to enhance the
flavor of the tofu). Mix it all together:
Place a cabbage leaf on the cutting board. Scoop about two tablespoons of
the rice and tofu mixture into the leaf. Roll. Repeat until all the mixture is
used up. And finally, place the rolls into a pan. Fill half way with water.
(Optional: add some bouillon to the water, to enhance flavor). Bring to a
boil, and simmer for 15 minutes. After 15 minutes, add the tomato sauce.
Simmer another 15 minutes. Enjoy! But, careful, cause the rolls are really
hot inside, so be sure to let cool.
11
Ukrainian Recipes
Pelmeni
Yes, these are technically Russian, but Ukrainians love them too.
4 cups flour
1 cups water
1 egg
farsh
1 onion, chopped
pepper
salt
To make the dough - Mix and then knead well flour, water and egg. Let rest.
Roll flat on a floured surface, flouring the dough as little as possible. Use a
glass to cut out round pieces of dough. Handle as little as possible, as it will
make the dough tough.
To make the filling - Fry together farsh, onion, salt and pepper. When the
meat is done, drain it of excess fat.
To make the pelmeni - Take the round piece of dough in the palm of your
hand. Spoon a small amount of meat into the dough. Fold it over and pinch
the edge closed, then pinch together the corners, making the classic
pelmeni shape. Boil for a few minutes and serve hot.
Suggestions for serving pelmeni:
* Plop the hot little suckers down on some butter, and watch it melt.
* Douse with vinegar and black pepper (this is very popular in Western
Ukraine).
* Boil the pelmeni in bouillon for a slightly different flavor.
* Try some Tabasco!
12
Ukrainian Recipes
Deruny
5 large potatoes, uncooked, peeled and grated
1-3 tablespoons flour
1 egg
2 carrots, grated (optional)
1 clove garlic, pressed
small onion, finely diced
dash of salt
dash of pepper
oil
sour cream
Put potato into a bowl and add flour, egg, salt, pepper, garlic, onion and
carrot (if using). Mix well. Pour a small amount of oil into a frying pan and
heat. Shape potato mixture into small pancakes and fry until golden brown
on both sides. Serve hot with lots of smetana.
Kotlety
You can make these with real 100% ground beef when you go back to the
USA, but you know they wont be the same!
kilogram farsh
1 onion, chopped
1-2 cloves garlic, pressed
1 egg
1-2 handfuls breadcrumbs or oatmeal
pinch of salt
pinch of pepper (or chili pepper)
In a large mixing bowl combine all ingredients. Mix well. Divide and form
patties approximately 3 inches in diameter (this recipe makes 8-10 patties).
Fry patties in a little oil or salo. Theyre done when the insides are no longer
pink.
13
Ukrainian Recipes
Ukrainian Borshch
1 chicken leg on bone
2 medium whole tomatoes
1 medium beet, grated
1 carrot, grated
1 medium onion, chopped
1 or 2 peppers, chopped
2-3 potatoes
white beans, pre-soaked
1 spoonful tomato paste
cabbage, sliced
dill
parsley
black pepper
salt
bouillon cube
If the beet is hard (fall or winter), boil for 45 minutes to 1 hour the
evening before (until medium-soft). In large soup pan of cold water, bring
chicken leg to boil. Wash tomatoes and add to boiling water, whole. Boil 15
minutes, and then remove tomatoes. Set aside for later use. Meanwhile,
peel and grate soft(end) beet. Fry the grated beet, carrot, and onion in oil
or butter. Season with salt and pepper. Add sliced green pepper. Chop
potatoes and add to chicken stock (with bone), as well as a handful of
soaked white beans. Simmer 5 minutes (until potatoes are softened but
keep form) and then add fried mixture, bouillon, tomato paste, and
tomatoes (already boiled) to the pot. Simmer 15 more minutes and then add
sliced cabbage, parsley, and dill. Simmer 5 more minutes, and then serve.
While enjoyed throughout the Slavic world,

borshch is 100% Ukrainian in origin. Dont
let anyone try to tell you differently.
14
Ukrainian Recipes
Natashas Borshch
1 chicken leg
1 chicken flavored bouillon cube
300 grams cooked beans (canned or otherwise)
3 potatoes, peeled and cubed
head of cabbage, sliced
1 beet, peeled and grated
1 large onion, chopped
1 large carrot, grated
1 tablespoon tomato paste
pre-packaged borshch spice (or any green spices you like)
salt
pepper
oil
First you need to make chicken stock. Do this by boiling a whole chicken leg
in a medium pot filled with water. Simmer for 2 hours. Remove the leg,
and pick off the meat. Discard fat and bones. Return meat to the pot. Add
bouillon cube and continue simmering. Next, peel and cube the potatoes.
Add the potatoes to the pot. Slice the cabbage. Chop the onion. Grate the
carrot and beet. In a large frying pan, add a little oil and the tomato paste.
Bring to a low simmer. Add the vegetables and stir-fry for 5-10 minutes,
until onions become translucent. Then, empty the entire contents of the
frying pan into the soup pot. Simmer the soup for a few more minutes,
adding spices to taste. Continue simmering until the potatoes are magenta.
Serve hot with sour cream.
15
Ukrainian Recipes
Green Borshch
My favorite of Baba Larissas many borshches.

Meat (chicken or pork)
1 cup beans, presoaked
4-5 potatoes, peeled and cubed
cabbage, shredded
2 onions
2 carrots
tomato sauce
sour cream
2 eggs, hard boiled
2 cups fresh spinach, shredded
pinch of salt
pinch of pepper
pinch of dill
First, boil the meat. When done, drain, pick meat off bones (remove bones)
and add new water to the pot. Add beans and boil an hour or so. Next, add
potatoes and cabbage. Reduce to a simmer. In a frying pan, fry onions and
carrots in a little oil. Add a couple spoonfuls of tomato sauce and a few
good dollops of sour cream. Simmer for 3-5 minutes. Add mixture to the
soup pot. Next, add the spinach. Lastly, dice and add the hard boiled eggs.
Continue simmering 20-30 minutes. Serve hot and with a thick slice of
brown bread.
** You can use frozen spinach instead of fresh. However, use only half the
suggested amount or youll have really green borshch!
Soup is not soup unless it is served with a

thick slice of bread with which to wipe the
bowl clean.
16
Ukrainian Recipes
Ukrainian Beef Braise
1 jar marinated tomatoes in juice
1-1 kilograms boneless chuck/rump/beef roast
1 teaspoon salt
1 teaspoon pepper
2 tablespoons cooking oil
cup finely chopped sausage
2-3 carrots, chopped
1-2 onions, chopped
3-5 garlic cloves, chopped
2-3 dill pickles, chopped
cup parsley, finely chopped
1 bay leaf
1-2 cups red wine/beer/grape juice
1-2 tablespoons sour cream (optional)
Drain and save the juice from canned tomatoes. Discard any excess seeds.
Coarsely chop the tomatoes and set aside. Sprinkle beef on both sides with
salt and pepper. In a large stewing pot, heat 1 tablespoon oil over a medium
heat and brown beef well on both sides. Remove meat and discard oil and
any burned meat. Add the other tablespoon of oil to the pot. Add sausage,
carrots and onions. Saut the mixture until ingredients are slightly
softened (about 5 minutes). Stir in garlic, bay leaf and 1 cup red wine and
cook until the mixture is reduced to about cup (about 5 minutes). Return
the beef to the pot and add the dill pickles, tomatoes and cup tomato
juice and half of the parsley. Cover and simmer the meat for 2-3 hours,
until very tender. Turn the meat 2-3 times during cooking, adding more
tomato juice and wine as needed to keep the meat moist. Remove the meat
and let stand a few minutes before slicing. When sliced, sprinkle with
remaining parsley on the meat and surround with the cooked vegetables.
Press the remaining sauce through a sieve and serve this sauce with the
meat. At this point, mix in the sour cream for a thicker, heartier sauce.
Serve with mashed potatoes or lightly buttered noodles.
17
Ukrainian Recipes
Chicken Kiev
1 tablespoon green onion, chopped
1 tablespoon parsley
1 clove garlic, minced
1/8 pound butter, chilled
1 egg, beaten
1 tablespoon water
cup flour
cup dry bread crumbs
4 skinless, boneless chicken breasts
1 tablespoon butter
1 tablespoon oil
In a small bowl, combine onions, parsley, and garlic. Set aside. Cut chilled
butter into four equal pieces, resembling slices. In a shallow bowl, stir
together egg and water. Place flour in another shallow bowl or plate. Place
bread crumbs in yet another bowl or plate. Set aside. Place chicken breast
between two pieces of plastic wrap and using a meat mallet, pound chicken
into a rectangular shape about 1/8 inch thick. Remove plastic wrap. Sprinkle
with salt and pepper. Sprinkle with the onion mixture. Place a slice of
butter at the center of the breast. Fold in sides, roll up, pressing edges to
seal. Repeat with remaining three breasts. Coat chicken rolls in flour. Dip in
egg mixture; coat with bread crumbs. Dip in egg mixture again; coat with
more bread crumbs. Make sure to coat ends well to seal in the butter! Place
chicken rolls on a baking sheet, cover and chill 1-24 hours. In a large skillet,
melt the additional 1 tablespoon butter; add oil. Add chilled chicken rolls.
Cook over medium-high heat for 5 minutes or until golden-brown, turning to
brown all sides. Place in baking dish. Bake in a 400F oven (medium-high
flame) for 15-18 minutes or until chicken is no longer pink. Spoon any
drippings over rolls before serving.
Ukrainian Marinated Poultry
1 cup vinegar
1 cup wine or grape juice
6-12 garlic cloves, minced
1-2 onions, chopped
18
Ukrainian Recipes
1 teaspoon salt
1 teaspoon pepper
2-3 kilogram bird (chicken, turkey, duck or goose)
The evening before you plan to serve this dish, you need to prepare and
marinate the bird. Do this by combining vinegar, wine, garlic, onions, salt and
pepper in a shallow pan or bowl. Then clean and quarter the bird, leaving the
skin on (cut into pieces - leg, thigh, breast, etc.). Completely submerge the
pieces into the marinade and place in the refrigerator overnight. The next
day, preheat the oven to 350 (medium flame). Remove the meat from the
marinade and place it in a shallow baking pan. Spoon some of the marinades
juice (not onion or garlic) over the meat pieces to keep them moist while
baking. Bake uncovered approximately one hour. However, during the last 20
minutes of baking, spoon the onions and garlic over the bird and continue
baking until crispy.
** Save any leftovers (bones and meat) for making broth.
Innas Pirozhky
My coordinator gave me this recipe. There are no measurements because

she says a true Ukrainian doesnt need them.
plain mashed potatoes
1 egg
salt
flour
To make the dough, combine plain mashed potatoes (no water, no sour
cream, and no butter) with one egg, a spoonful of salt and enough flour to
make pliable dough. Youll need a lot of flour. Once dough is suitable, cut and
roll out into large circles. You can fill these pirozhky with any amount of
things. Try seasoned meat (see the pelmeni recipe, page 12), mashed beans
with garlic or mashed potato. Once you choose and make your filling, scoop
it into the center of the dough, pinch the edges shut and fry until golden
brown in a dubious amount of oil.
19
Ukrainian Recipes
Helenas Pirozhky
liter milk
30 grams yeast (half a package)
flour
2 eggs
beans, mashed
garlic, pressed
salt
pepper
oil
water
To make the dough, mix together milk, yeast, eggs and enough flour to make
consistent dough. Knead until smooth. Then cut into pieces and roll into
circles about the size of a small dinner plate. Set aside. Add some water
and oil to the mashed beans, add salt, pepper and garlic and mush together
with your hands. Next, spoon the bean mixture into the centers of the
rolled out pieces of dough. Fold and pinch together the edges, leaving the
ends slightly open. Place in lines onto a greased baking sheet, and lightly oil
the edges of all touching pirozhky. (You want them to be touching so that
they can be pulled apart later.) Brush tops with egg. Bake on medium flame
30-40 minutes, or until golden brown. Separate and enjoy!
** Sliced apples can be used in lieu of the bean mixture. However, be sure
to pinch the edges of the dough pocket together completely.
Cheesy Garlic Egg Spread/Salad
2 eggs, hard boiled
1 packet Kyivski spreadable cheese
Dice the eggs into small pieces. Finely dice the cheese. In a bowl, combine
eggs, pressed garlic and cheese. Using a fork, mix very well until it reaches
a spreadable consistency. Serve on bread or as a salad.
20
Ukrainian Recipes
Kutya
The Baby Jesus of Ukrainian kashas - this one is not only the best, its also
only served at Christmas time, along with eleven other meatless dishes.
1 kilogram wheat or kutya purchased at bazaar
2-3 liters water
salt
1-2 packets poppy seeds
sugar
raisins
peanuts
M&Ms (optional)
Over a low flame, boil the wheat in the water, adding a little salt, for about
1 hours, or until the water is nearly evaporated and the kutya is soft.
Cover with a towel for 2-3 hours, and let cool. Then, preferably in a large
mortar, grind the poppy seeds with a pestle. Add a little hot water to help
the process, and to make a paste-like consistency. Pour this into a big pot
and let stand until cool. Once the kutya and the poppy paste have cooled,
combine them, adding sugar, raisins, peanuts and chocolates (optional) to
taste. You may also need to add extra water to achieve desired consistency
- some kutyas are runny, some are thick. Its up to you to decide which is
better.
Salo
kilogram fresh salo
garlic cloves, sliced
brown bread
Cut salo into thin slices. Put some on a slice of brown bread, garnish with
garlic and eat.
21
Ukrainian Recipes
Blinchiki
1 cups flour
1 tablespoon sugar
teaspoon baking powder
teaspoon salt
cups milk
2 tablespoons melted butter
teaspoon vanilla sugar
2 eggs
Mix dry ingredients in a bowl. Then add the remaining ingredients. Mix well.
Add a little oil to a hot skillet. Pour a small amount of the batter into the
skillet, rotating the skillet to spread it. Cook on one side only Repeat with
remaining batter, greasing skillet occasionally
** Fill your blinchiki with sweet cheese, sweet cheese and raisins, caviar,
ham and cheese, or whatever your heart desires.
Salat Dnester
1 head of cabbage
400 grams kielbasa
1 can of peas
mayonnaise
Shred cabbage and slice kielbasa into strips. Mix with peas and mayo. Chill
before serving.
Anas Plov
2 cups rice
4 cups water
1 bullion cube
1 onion, grated
2 carrots, grated
4 tablespoons butter
3 chicken breasts, cut into pieces
22
Ukrainian Recipes
salt
pepper
oil2 bay leaves
dill or parsley
tomato sauce
Place rice, water and bullion in a pot that can go into the oven. Grate and
then saut 1 onion and 2 carrots in 2 tablespoons oil for about 10 minutes.
Then add 4 tablespoons butter and then add chicken and brown the
chicken. (I use about 3 chicken breasts cut into pieces). Add everything to
rice mixture. Then add salt and pepper to taste, bay leaves, lots of fresh
dill and/or parsley, as well as tomato sauce. Mix all together. Place pot into
350F oven and bake for 1 hour.
Salat Olivie
Adjust quantities according to how much you want to make. Use roughly
equal amounts of everything, although you might want more potatoes.
potatoes
eggs
ham or kielbasa
pickles
peas
mayonnaise
salt
pepper
Boil and cool potatoes, carrots and eggs. Cube potatoes, eggs, meat, pickles,
carrots. Mix with peas. Add mayonnaise, salt and pepper. Chill before
serving.
Remember: Mayonnaise makes it merry.

So the more, the merrier!
23
Ukrainian Recipes
Kholodets
Ukrainians just cant seem to get enough of this gelatinous treat. And
rumor has it theres a PCV out there who shares in this sentiment.
Molodets to you, as youre braver than the rest of us.
1 meaty pig or chickens leg (from knee and down), cut into pieces
1 onion, chopped
1 carrot, chopped
salt
pepper
garlic, pressed
bay leaf
Into a large pot add the bones and meat. Add enough water so that the
meat/bones are submerged and covered by 2 inches. Simmer over a low
flame for 2 hours. After 2 hours, add onion and carrot. Continue boiling
until the meat is ready. Then, for 5 minutes, increase the flame and add
garlic and bay leaf. From the bouillon, remove the bones, but leave the rest.
Transfer the gelatinous mixture into large, shallow plates. Put them in a
cold place (refrigerator, balcony) to set. Leave them there until firm, like
Jello.
Shashlyk
So much better than a shish kabob!

1-2 kilograms chicken, pork, or beef
mayonnaise
sour cream
shashlyk spice (can be bought pre-package)
Cut the meat into chunks. In a large bowl or pot, make a marinade of sour
cream, mayonnaise and a generous helping of shashlyk spice. Add the meat,
making sure that all pieces are well coated. Let sit overnight in the
refrigerator to marinate. The next day, build a fire (or light the grill). Once
it is roaring, let it reduce itself to coals. When the fire is smoldering, put
your marinated meat onto skewers. Place the skewers over the coals and
24
Ukrainian Recipes
slowly cook the meat, so that it acquires a mellow, smoky flavor. Turn the
skewers often and keep them moist by basting with the marinade. The
shashlyk is done when the meat is no longer pink.
Kanapky
Otherwise known as open-faced sandwiches.

slices of white/brown bread
mayonnaise or flavored spread or butter
an array of toppings
While you cant go wrong while making open-faced sandwiches, here are a
few popular options:
* Mayo, sliced pickles, sliced sausage
* Mayo/butter, sliced sausage, sliced cheese
* Flavored spread, sliced tomato, sliced cucumber
* Flavored spread/mayo/butter, sprotty (whole tinned fishies), sliced
lemons
* Tuna/chicken/egg salad made with mayo
* Flavored spread, caviar, minced onion
* Pate (pashtet), thinly sliced onion
* Peanut butter, sliced banana (if youre feeling bold)
Feel free to top any and all sandwiches with fresh parsley, minced onions,
grated cheese, grated egg white, grated horseradish, pepper and/or
paprika.
Always make more kanapky than youll

need.
25
Ukrainian Recipes
Easter Babka
3 packages fresh yeast
1 tablespoon sugar
2 cups milk, scalded and cooled to lukewarm
2 tablespoons flour
Mix yeast cakes, sugar, and flour in lukewarm milk; stir until dissolved. Cover
bowl and let stand in warm place to work until bubbly, about 1 half hours.
15 egg yolks
2 cups confectioners' sugar, sifted
8 cups flour, sifted
1 teaspoon salt
1 teaspoon vanilla
grated rind of 1 lemon
1 cups butter, softened
1 cup golden raisins, lightly floured
Beat the egg yolks until thick; add confectioners' sugar, mixing in until
thoroughly blended. Add yeast mixture to yolk mixture; mix well. Stir in flour,
salt, vanilla, and grated lemon rind; knead together until the mixture is smooth.
Add the softened butter, kneading it in a little at a time. Continue kneading the
dough until it no longer sticks to your hands. Knead in raisins, Cover with plastic
wrap and a bath towel and set in a warm place to rise until doubled in height.
Punch dough down to release air. Grease hands with butter and shape dough to
fit greased round baking containers (four 1-lb coffee cans work well)
approximately 1/3 full. Let rise until doubled in height. Bake in a preheated oven
at 400F for 8 minutes; turn oven down to 300F and continue baking for 45
minutes.
** If desired, use only cup raisins and add 2 ounces blanched chopped almonds
and 2 ounces finely diced candied orange peel; mix these in near the end of
kneading.
Don't let any of your neighbors or worse strangers - come

into the house when you are preparing the paska. They might
put an evil eye on your paska and it will not rise as it should.
Don't make any sudden noises while the paska is rising or
while it is in the oven baking. Also, don't sit down while the
paska is in the oven or it will become flat.
26
Ukrainian Recipes
Paska Bread
Makes 2 large loaves.

1 teaspoon sugar
1 cup lukewarm water
1 tablespoon granular yeast (1 package)
3 cups scalded milk, lukewarm
5 cups flour
6 eggs, beaten
1 cup sugar
2/3 cup melted butter
1 tablespoon salt
9 to 10 cups sifted flour
1 egg (to glaze)
Dissolve the sugar in the lukewarm water and sprinkle the yeast over it. Let sit for 10
minutes. Combined the softened yeast with the lukewarm milk and 5 cups of flour.
Beat well until smooth. Cover and let the batter rise in a warm place until light and
bubbly. Add the beaten eggs, sugar, melted butter, and salt; mix thoroughly. Stir in
enough flour to make dough that is neither very soft nor very stiff. Knead until the
dough no longer sticks to the hand. Turn the dough onto a floured board and knead
until smooth and satiny. Place in a bowl, cover, and let rise in a warm place until
doubled in bulk. Punch down and let it rise again. Divide the dough into 3 parts. Wrap
one in plastic and set aside. Shape the remaining two parts into round balls and place
in greased, round pans, such as a 9-inch spring-form pan. Cover the pans with towels
and let rise in a warm place until dough reaches the tops of the pans. Preheat the
oven to 400 degrees. Divide the reserved dough into 4 equal parts. Shape each into a
20-inch rope. Cross the center of each pan of dough with the ropes. With a scissors,
make a 6-inch slit lengthwise down the end of each rope and twist the ends into
swirls, forming a stylized cross. Once the cross is in place, use additional dough to fill
in spaces with rosettes, birds, or other designs. Brush loaf tops with a beaten egg
diluted with 2 tablespoons of water. Bake in a moderately hot oven (400F) for about
15 minutes, then lower the temperature to 350F and continue baking for another 25
minutes or longer, or until done. It may be necessary to cover the tops with aluminum
foil to prevent excessive browning. Remove the loaves from the pans and allow them
to cool.
Decorate the tops of your Easter breads like this:
27
Ukrainian Recipes
Helenas Mushroom Sauce
LOTS of fresh mushrooms (cooked in water and drained) or an equal amount
of canned mushrooms
flour
100-200 grams sour cream
Heat mushrooms. Fry onion with a bit of flour in oil, being careful not to
burn. Add the sour cream to the onion mix. Add mushrooms and serve over
rice.
Kapusnyak
2 pounds pork shanks, ham hocks, or pigs' feet
1 quart water
1 medium onion, sliced
1 bay leaf
5 peppercorns
1 sprig parsley or teaspoon dried parsley flakes
1 pound sauerkraut
2 cups meat broth, bouillon, or meat stock
8 to 12 ounces bacon or smoked link sausage, diced (optional)
cup raisins or 2 tablespoon sugar (optional)
3 tablespoons lard or margarine (at room temperature)
3 tablespoons flour
teaspoon salt
teaspoon pepper
Cook pork shanks in water in a 5-quart kettle 20 minutes. Skim off foam.
Add onion, bay leaf, peppercorns, and parsley. Cook about 45 minutes, or
until meat is tender. Remove meat from broth. Strain broth; return to
kettle. Remove meat from bones; discard skin and bones. Dice meat. Rinse
sauerkraut with cold water; drain. Add sliced meat, drained sauerkraut,
beef broth, and if desired, bacon and raisins to kettle. Simmer 1 hour. Mix
lard and flour to a smooth paste; stir into simmering soup. Cook and stir
over medium heat until thickened. Mix in salt and pepper. Serve with plain
boiled potatoes or potato dumplings, if desired.
28
Breakfast
Cake Doughnuts
3 cups flour
2 teaspoons baking powder
teaspoon cinnamon
teaspoon nutmeg
teaspoon salt
2/3 cup milk
cup butter, melted
2 eggs
2/3 cup sugar
1 teaspoon vanilla
cooking oil (for frying)
powdered sugar
Combine 2 cups of the flour, baking powder, cinnamon, nutmeg and salt. In
another bowl, combine milk and butter. In another bowl (a large mixing one)
combine eggs, sugar and vanilla - stir vigorously until thick if you dont have
an electric mixer. Otherwise, use the mixer for 3 minutes or until thick.
Alternately, add flour mixture and the milk mixture to the sugar mixture,
beating after each addition. Stir in remaining 1 cup flour. Chill dough for 2
hours. Turn dough out onto a lightly floured surface. Roll until inch thick.
Cut with a doughnut cutter or improvise by rolling into tubes, slicing, and
then attaching the ends to form doughnuts. Fry doughnuts, 2 or 3 at a
time, in a deep, hot, pot of oil. Fry once on each side, turning after a
minute. Remove with a slotted spoon and drain on paper towels or clean rags.
While doughnuts are still warm, but not hot, shake them in a bag with
powdered sugar.
** Make chocolate doughnuts by omitting cinnamon and nutmeg, increasing
sugar to 1 cup, reducing the amount of extra flour stirred in to cup and
instead stirring in cup of cocoa powder in its place.
29
Breakfast
Sorta Syrup
1 cup sugar
cup water
2 tablespoons jam or 1 teaspoon vanilla or 1 teaspoon maple flavoring (from
the US)
Boil sugar and water together over low heat for 3 minute. Flavor with jam,
vanilla or maple flavoring.
French Toast
slices of bread
1-2 eggs
2-3 tablespoons milk
cinnamon
sugar
Beat together eggs and milk. Dip bread into the egg mixture, coating both
sides. In a hot skillet fry until golden, flipping once. Sprinkle with cinnamon
and sugar, or douse with syrup.
** If you have a stash of peanut butter, consider stuffing your French
toast with it. Use thick slices of bread to start, slicing a pocket for the
peanut butter. Fill with peanut butter, then continue with remaining steps
of recipe.
Buttermilk Pancakes
1 cup flour
1 tablespoon sugar
1 teaspoon baking powder
teaspoon baking soda
teaspoon salt
1 egg
1 cup buttermilk (make your own - see the Tips section)
2 tablespoons oil
30
Breakfast
Combine flour, sugar, baking powder, soda and salt. Make a well in the
center of the bowl. Set aside. Combine egg, buttermilk and oil. Mix well,
then add to flour mixture. Stir until just moistened (batter will be lumpy).
Add additional buttermilk if necessary. For standard sized pancakes, pour
3" circles into a hot, slightly greased, skillet. Cook over medium heat about
2 minutes on each side, flipping only when the pancakes have bubbly
surfaces and the edges are slightly dry. Serve with a pat of butter and/or
syrup (see recipe).
Toast
There are two ways to make toast without a toaster:
1. Use your oven. Place bread on cookie sheets and, using high heat, turn it
once it starts to brown.
2. Use a skillet. Put a little butter in the skillet, let it melt and then add the
bread. Turn when browned.
Cheesy Scrambled Eggs
Make a Breakfast Burrito by stuffing these eggs into a tortilla.

2-3 eggs
2 tablespoons milk
1 tablespoon water
cup grated cheese
salt
pepper
1 tablespoon oil or butter
In a bowl, whisk together eggs, milk and water. Add salt and pepper. Melt
butter or heat oil in a frying pan. Keep heat at medium-low. Pour in eggs.
Add cheese. Once the eggs start to cook, scrape the bottom of the pan
every so often to keep them from burning. Theyre done when they are no
longer runny and have a light, fluffy consistency. Serve hot.
** Make a scrambled omelet by adding sauted onions, tomatoes, peppers,
etc., when you add the cheese.
31
Breakfast
Crepes
2 eggs
1 cups milk
1 cup flour
1 tablespoon oil
teaspoon salt
Beat all ingredients together until well combined. Heat a lightly greased
skillet; remove from heat. Spoon in 2 tablespoons batter, lift and tilt skillet
to spread. Return to heat, browning on one side only. Invert skillet over
paper towels or a plate, removing crepe. Repeat as necessary, occasionally
greasing skillet.
Fried Potatoes
4-5 potatoes, peeled and sliced
1 onion, chopped
oil
chili pepper/fajita seasoning/other spices
salt
pepper
Put some oil in a frying pan and bring to medium heat. Add sliced potatoes.
Cover and let cook for 10 minutes, stirring occasionally. Add onions, garlic
and spices. Cover, checking frequently for tenderness. Once the potatoes
are soft and the onions are blackish, it is done. Serve hot with spicy
ketchup.
32
Nibbles
Emily's Healthy Tofu Chips
tofu
salt
assorted spices
Slice tofu very thinly. Place in a flat baking pan. Bake at 400 degrees for
15-20 minutes, or until golden and crispy. Sprinkle with spices to taste.
Sweet Pickles from Dill Pickles
You can reuse this marinade one time if you want to make more than one
batch, while saving cash.
1 liter marinated pickles, drained and cut in spears or rounds
450 milliliters sugar
125 milliliters white vinegar
15 milliliters mustard seed
15 milliliters celery seed
3 whole cloves garlic
Combine all ingredients in bowl, stir, let stand 10 minutes. Store in
refrigerator for 3 days, covered, stirring 3 times. Spoon back into original
bottle and store in the refrigerator for at least 8 weeks.
Salsa
See the canning section, page 126.
Roasted Garlic
4 bulbs garlic
2 teaspoons olive oil
Peel some of the skin off the bulbs, but keep them intact. Slice the top inch off the top of the bulb. Place on foil and drizzle with olive oil. Wrap
the garlic in foil and bake in a moderate oven 50 minutes. Serve with
toasted bread.
33
Nibbles
Tortilla Chips
Serve with fresh salsa or adzhyka, and spice up your life.

10 tortillas (see tortilla recipe, page 96)
oil
salt
spices (optional)
Cut the tortillas into triangles. Place on a baking sheet. Brush with a little
oil and sprinkle with salt and spices (if desired). Bake on low flame until
crispy. Depending on your oven this could take 3-15 minutes, so keep an eye
on them - they burn quickly! Once cool, store in plastic bags.
Corn Chips
10 corn tortillas (see corn tortilla recipe, page 96)
oil
salt
spices (optional)
Cut the tortillas into triangles. Place on a baking sheet. Brush with a little
oil and sprinkle with salt and spices (if desired). Bake on low flame until
crispy. Depending on your oven this could take 3-15 minutes, so keep an eye
on them - they burn quickly! Once cool, store in plastic bags.
Bean Paste Hummus
3 cups white beans
3 cloves garlic, crushed
2 lemons
2 tablespoons olive oil
salt
pepper
spices to taste
Soak beans overnight. Then boil the soaked beans until soft; drain and
mash. Crush the garlic and add to the beans. Cut and squeeze the lemons,
34
Nibbles
adding the juice. Add oil, salt and pepper, as well as any other spices you
like. Keep refrigerated.
Garlic Veggie Dip
3 medium potatoes
1/3 cup mayonnaise
teaspoon salt
Boil the potatoes until very soft, drain and mash. Without waiting for the
potatoes to cool, add remaining ingredients. Mash and mix well. Cover
tightly and chill. Serve with raw veggies.
Baba Ghanoush
3 small or 1 large eggplant(s)
2 onions, chopped
4 cloves garlic, pressed
2 medium tomatoes, chopped
lemon
salt
pepper
Poke holes in eggplant with fork and bake 45 minutes in a moderate oven
until soft. Meanwhile, saut the onions and garlic in a little oil. Set aside.
Once eggplant is done, cool until you can handle it, then peel and mash.
Combine all ingredients, except lemon juice, in a sauce pan and simmer for 1
hour or until all juice has evaporated. Add lemon juice. May be eaten warm
or cold. Serve with bread.
35
Nibbles
Spicy Walnuts
If youre like me, your neighbors have bestowed upon you more walnuts than
you could ever eat. Finally, something to do with them all!
4 cups shelled walnuts
2 tablespoons vegetable oil
1 teaspoons thyme
teaspoon Tabasco or other hot sauce
teaspoon salt
Preheat oven. In large bowl, combine oil, thyme and hot sauce. Add nuts and
stir gently until they are all coated. Place nuts in a single layer on a baking
sheet. Coat with remaining sauce and sprinkle with salt. Bake 8-10 minutes
until toasted. Repeat until all nuts are toasted.
Sweet Spiced Nuts
A somewhat healthy sweet treat! Great party snack!

500 g (half kilogram) of walnuts
2 egg whites
cup (125-150g) sugar
teaspoon of each of the following spices:
cinnamon
cloves
allspice
nutmeg
Mix sugar and spices in a large bowl. Add egg whites and mix until blended.
Add nuts and toss until nuts are evenly coated. Bake on a greased cookie
sheet in a 350 oven about 20-25 minutes until coating is crunchy.
Cmon! Who doesnt like their nuts a little jazzed

up?
36
Sauces & Dressings

Tomato Basil Cream Sauce
3 cups sour cream
6-8 tomatoes, chopped
teaspoon basil
salt
pepper
flour (to thicken if neccessary)
Warm sour cream in a skillet, but dont boil it. Add tomatoes and simmer 20
minutes over low heat. Add basil, salt and pepper. If sauce is runny,
you can add a little flour to thicken it. Serve over pasta.
Gravy
2 tablespoons minced onions
3 tablespoons flour
cup dry red wine
1 cups beef or chicken broth
salt
pepper
Saut onion in 3 tablespoons butter until translucent. Stir in flour, cooking
slowly until it turns light brown. Remove pan from flame, add wine and cup
broth, stirring constantly. Return to flame and slowly add remaining broth.
Continue to cook for 5 more minutes, stirring frequently. Swirl in remaining
butter. Salt and pepper to taste.
Bomb Ass Sweet and Sour Sauce
packet catchup
canned pinapple with juice
juice of half a lemon
sugar
I don't know about the measurements really, but if you just mix this stuff
together and taste it until you like it.
37
Sauces & Dressings

Homemade Spaghetti Sauce
Making sauce is a lot like making borshch. There are a million variants and
its all about getting dirty and having fun. The following recipe is only a
guide. Experiment!
1 kilogram fresh tomatoes, chopped
2-3 onions, chopped
4-5 cloves garlic, pressed or mashed
olive oil
2 large tablespoons of tomato paste
either some pre-packaged Italian seasoning (sold at good grocery stores) or
a mix of rosemary, thyme, oregano, one bay leaf and basil
dash of DRY red wine
salt
pepper
dash of chili powder (optional)
If you dont like tomato skins in your sauce, first blanch and then skin the
tomatoes. (Do this by submerging the tomatoes for 30-45 seconds in boiling
water, then submerging them in cold water till you can touch them, then
peel them with the help of fork or knife to pierce the skin.) Chop the
tomatoes and put them (with their juices) in a big pot. Set aside for now.
Chop the onions and press the garlic. Saut them in a good amount of olive
oil (enough to coat the bottom of your pan and then some) until transparent.
Dont burn them! Then, add the onions, garlic and oil to the tomatoes.
Simmer this mix on medium heat for 10 minutes. Add the tomato paste, the
wine and the spices. Continuing simmering another 20 minutes. If youre in a
hurry, you can eat the sauce immediately. Otherwise, continuing simmering.
The longer you simmer, the better the sauce will taste - itll also get
thicker with time, so keep an eye on it, adding water if necessary. You can
also use a potato masher to mash the sauce if you dont like it chunky.
Possible variations:
Meat sauce - Fry and drain some farsh. Add to the sauce after you add the
wine, etc.
38
Sauces & Dressings
Meatball sauce - Use the kotlety recipe (page 13) to make small meatballs.
Remember to cook them thoroughly before adding them to the sauce.
Veggie sauce - Saut some mushrooms and peppers with the onions and
garlic. Add at the beginning.
Spicy sauce - Add a lot of chili powder and/or Tabasco sauce and/or fresh
chilies.
One pan quick sauce - Prepare everything in the same pan you sauted the
onions in. Omit the paste, wine and the wait. Good for quick meals for one
person.
Alfredo Sauce
6 tablespoons butter (unsalted)
cup Parmesan cheese (now found in bigger cities in Ukraine, or sent from
home)
1 cup heavy cream (from bazaar)
teaspoon salt
teaspoon pepper
garlic powder (to taste)
Melt butter over a very low flame then add the heavy cream, garlic powder,
salt, and pepper. Slowly add the Parmesan cheese until it melts. Serve over
pasta immediately.
Pesto Sauce
2 cups fresh basil (loosely packed)
cup light olive oil
2 tablespoons toasted pine nuts (or walnuts)
3 large cloves of garlic
1 teaspoon sea salt (DO NOT USE regular table salt it will taste BAD!!!)
cup Parmesan cheese, grated
2 tablespoons Romano cheese (optional)
Mix all of the ingredients with a food processor/blender/mortar and pestle.
Serve over hot pasta.
39
Sauces & Dressings

Curry Sauce
Here are two versions of curry: city and village. This way, everyone wins!
1 onion, chopped
1-3 chili peppers, diced
kilogram tomatoes, skinned and finely diced
2-3 cloves garlic, chopped
cup oil
2 teaspoons salt
2 teaspoons turmeric
1 tablespoon cumin
3-4 teaspoons curry powder (may be used in place of turmeric and cumin)
1 stalk fresh cilantro, chopped (optional)
ground or fresh ginger (optional)
City version:
First, blanch the tomatoes to remove the skins. (See instructions in
spaghetti sauce recipe.) Next, heat oil in frying pan. Add onion and fry until
translucent. Add salt, turmeric, cumin and cilantro. Add chopped chilies to
taste. Let simmer for a few minutes. Add skinless, chopped tomatoes.
Simmer a few more minutes. Then add 1 teaspoon ground or 2 teaspoons
fresh ginger and garlic. Continue simmering. See page 84 for hints on what
to do next.
Village version:
If you dont have turmeric and cumin, you can substitute with curry powder.
You can also omit ginger and cilantro. Continue as above.
Simple Homemade Tartar Sauce
2-3 pickles, finely chopped
2 tablespoons lemon juice
1 cup mayonnaise
Stir all ingredients together until well mixed.
40
Sauces & Dressings

Tzatzkik Sauce
Using this cooling sauce on falafel, or as a veggie dip.

1 cucumber
500 grams plain yogurt or kefir
2 tablespoons dill
juice of one lemon
salt
pepper
De-seed and finely dice cumcumber. Dry on a paper towel. Dice dill (if not
pre-packaged). Combine remaining ingredients and chill 30-60 minutes
before serving.
** Add 2 cloves crushed garlic for a garlicky sauce.
Honey Mustard Sauce
cup honey
cup mustard
Mix well and use as desired.
Country Salad Dressing
1 cup sugar
1 cup olive oil
1/3 cup vinegar
cup ketchup
1 small onion, diced
1 teaspoon celery seed (optional)
pinch of salt
Blend all ingredients together until well mixed.
41
Sauces & Dressings

Vinegrette
2 tablespoons red or white vinegar
1 teaspoon spicy mustard
1/3 cup olive oil
salt
pepper
Place vinegar and mustard in a bowl. Wisk to blend. Add olive oil while
wisking. Season to taste.
Red-Wine Vinegrette
2 tablespoons vinegar
1/3 cup olive oil
1-2 tablespoons dry red wine
Blend all ingredients together. Shake or stir well before using.
Simple Cabbage Slaw Dressing
This versatile dressing is also great on potato salad.

cup sugar
cup water
cup vinegar
1 egg
1 tablespoon butter or oil
1 tablespoon flour
salt
pepper
Stir all ingredients together in a saucepan. Bring to a boil while stirring. Boil
one full minute. Cool. Serve over cabbage salad or in potato salad.
42
Salads
Tabbouleh
The key to this dish is proportion. You need a 1 : 1 ratio of boiling water
to hretcha. Adjust the quantities depending on how many people you intend
to feed. The following is for 4 people.
1 cup hretcha
1 cups boiling water
4 tomatoes
1 onion
2-3 cloves garlic (pressed)
juice of 1 lemon
1 teaspoon oil
salt
pepper
spices (any green ones you like)
Combine the hretcha and boiling water in a bowl. Immediately cover and let
stand 15-20 minutes. The hretcha should absorb some of the water. Drain
any access water. Refrigerate for at least 30 minutes. In the mean time,
chop the vegetables. After 30 minutes have passed, add the vegetables to
the hretcha, mixing in the lemon juice, oil and any spices. Keep chilled until
ready to eat.
Thai Cucumber Salad
kilogram cucumbers, halved and cut into small fine slices
finely sliced carrots, radishes, bell peppers (optionalthey look pretty and
add variety to the taste)
1 cup sugar
1 cup vinegar
dried hot pepper flakes (optional)
Mix sugar and vinegar in pot until boiling, add hot dried pepper flakes, if
desired. Pour over cucumbers (and other vegetables). Let sit for at least
30 minutes in the refrigerator to marinate, then drain the liquid and serve.
You can also use the leftover liquid again to make the recipe again!
43
Salads
Lizs Bean Salad
1 cup white beans (dry)
2-3 tomatoes (chopped)
1 onion (chopped)
1 cucumber (chopped)
100 grams salty cheese (cubed)
1 clove garlic (pressed)
oil
vinegar
spices (to taste)
Soak and boil beans. They need to be done, but not overly mushy. Chill. To
chilled beans, added remaining ingredients. Mix well and serve.
Really Good Cabbage Salad
Its best to make this a day before as it is much better the second day, but
you can eat it right after you make it.
1 large head of cabbage
6 to 7 medium carrots
1 to 2 cucumbers
other veggies (ie. onions, corn) are optional
3 packages of mivina noodles - chicken flavor is best, but any flavor would
probably work
1/3 cup vinegar
2/3 cup oil
cup plain yogurt (kefir)
1 cup mayonnaise
2 tablespoons sugar
pinch of salt
pinch of pepper
Cut, rinse and dry cabbage. Wash, peel and slice carrots into salad bitesized pieces. Slice cucumber (peel if you like). Chop any other vegetables
and mix in a big bowl. Crunch up uncooked ramen noodles and add to veggies.
Set aside the powder flavor packets. In a separate bowl, mix 1/3 cup
vinegar, 2/3 cup oil, cup plain yogurt, 1 cup mayonnaise, 2 tablespoons
44
Salads
sugar, flavor powder from 3 packages of ramen, pinch of salt, pinch of
pepper and whisk until well mixed. Add dressing to veggies and noodles. You
may not want to add all the dressing. If the dressing is too "zingy" you can
decrease vinegar or add sugar.
Carrot and Raisin Salad
2 cups peeled and grated carrots
cup "soaked" raisins (or you can use "izume" in Ukraine).
cup mayonnaise
few drops of vinegar
2 tablespoons of milk or cream
sugar to taste
Soak raisins or "izume" in hot water until soft. Drain. Wash, peel and grate
2 cups of carrots. In a separate bowl, mix cup mayonnaise, few drops of
vinegar, 2 tablespoons of milk or cream, and sugar to taste. Pour over
shredded carrots. You may not want to add all the dressing at first, you can
always add more.
All-American Potato Salad with Egg
kilogram potatoes
2-3 eggs
2-3 onions
mayonnaise
salt
pepper
paprika
Peel and chop potatoes. In a large pot, begin boiling them. Boil them until
they are tender, but not soft. Meanwhile, hard boil the eggs and chop the
onions. Once the potatoes are done, drain them and set aside all cooked
ingredients to cool. Once everything is cool, slice the eggs. In a large bowl,
combine potatoes, eggs and onions. Add mayonnaise until a desired
consistency is achieved. Salt and pepper to taste. Garnish with paprika. Chill
before serving.
45
Salads
Egg Salad
6 eggs
mayonnaise
Hard boil the eggs. Let cool. Once cool, chop eggs into pieces. Add
mayonnaise. Chill before serving.
Tuna Macaroni Salad
1 bag macaroni
1 can peas, drained
1 can tuna fish, drained
mayonnaise
salt
pepper
Cook the macaroni according to directions. Drain and set aside to cool. Once
cool, combine macaroni with onion, peas and tuna. Stir well. Add mayonnaise,
salt and pepper to taste. Chill before serving.
** Omit the tuna for regular macaroni salad.
Dr. Sashas Daily Cabbage Salad
1 red/purple cabbage
oil
vinegar
salt
pepper
Remove outer leaves and rinse the cabbage. Slice thinly and squeeze until
tender. Add salt, pepper, oil and vinegar to taste. Enjoy!
46
Salads
Italian Style Macaroni Salad
1 bag macaroni
1 onion, chopped
1 pepper, chopped
1 carrot, shredded
1 cucumber, chopped
oil
vinegar
Italian spices (oregano, basil, rosemary, thyme)
Cook the macaroni according to directions. Drain and set aside to cool. Once
cool, combine macaroni with onion, pepper, carrot, cucumber and tomatoes.
Slowly add equal amounts of oil and vinegar until everyting is well coated.
Add spices. Stir. Chill before serving.
Coleslaw
3 cups shredded green cabbage
1 cup shredded red cabbage
2 medium carrots, shredded
2 small onions, thinly sliced
cup mayonnaise
1 tablespoon vinegar
1-2 teaspoons sugar
teaspoon celery seed
teaspoon salt
In a small bowl, mix together mayonnaise, vinegar, sugar, celery seed and
salt. Place cabbages in a medium/large bowl, and pour mayonnaise dressing
over them. Stir well. Chill before serving.
47
Salads
Asian Crunch Coleslaw
1 medium cabbage, shredded
1 bunch of green onions, sliced (substitute: thinly sliced medium onion)
can of green peas (to taste)
2-3 spoons soy sauce
1 teaspoon ginger powder
1 teaspoon chicken bouillon powder
1 tablespoon dried basil
1 tablespoon toasted sesame seeds
oil,
vinegar,
salt
pepper (to taste)
Toss the cabbage, green onions, green peas together in a bowl. Add oil,
vinegar, salt and pepper to taste. Add ginger powder, chicken powder, basil,
soy sauce, and sesame seeds. Mix and eat!
** You can buy sesame seeds at the local small town bazaar ("kunzhut").
Toast them in an oven, or over a low simmer in a frying pan on the stove.
Keep them in a closed jar for occasional use.
Nutty Coleslaw
1 medium cabbage, shredded
1 small onion, sliced thinly
can of green peas
1 package of mivina noodles
1 package of salted peanuts
oil
vinegar
salt
pepper
desired spices (dill, basil)
48
Salads
Combine shredded cabbaged, sliced onions, and green peas in a salad bowl.
While still in the packets, crush the mivina and peanuts into small pieces.
The more finely ground the peanuts are, the better. Add oil, vinegar, salt,
pepper, etc. to taste. Add the mivina, peanuts, and the chicken powder from
the packet. Mix and eat.
Greek Potato Salad
6 medium potatoes
2 onions, chopped
1 lemon
cup black olives, sliced
2 tomatoes, chopped
1 teaspoon oregano
1 tablespoon parsley
2-3 tablespoons oil
2-3 tablespoons vinegar
salt
pepper
Peel and chop potatoes. Boil until tender. Drain. While still warm, add
remaining ingredients. Mix well, but be careful be careful not to break up
potatoes. Chill. Serve cold.
49
Soups
Chicken Broth
1-2 chicken legs, or a whole chicken carcass
1 onion, chopped
1 carrot, chopped
salt
teaspoon black peppercorns
2 bay leaves
2 cloves garlic, unpeeled
1 teaspoon parsley
1 teaspoon oregano
Put chicken into a pot. Fill about with water. Add onion, carrot, garlic and
seasonings. Bring to a low simmer. Cover and let simmer for about 2 hours.
Remove chicken pieces (bones and meat) and save for a later use. Strain broth,
removing vegetables and excess spices. To remove excess fat, refrigerate broth
overnight. The next day, skim congealed fat from the top of the broth and
discard. Broth may be frozen, refrigerated, or used immediately as a base for
soups.
Vegetable Broth
4 medium onions, unpeeled
4 medium carrots
3 medium potatoes
2 parsnips or turnips
1 small head cabbage
1 tablespoon olive oil
1 teaspoon salt
teaspoon dill or basil or rosemary
teaspoon pepper
Scrub all vegetables; cut off root and stem. Do not peel unless waxy. Cut onions
into wedges. Cut carrots, potatoes, parsnips, and cabbage into 2 inch pieces.
Heat the oil in a big pot. Add vegetables, stirring and cooking for about 10
minutes until they start to brown. Fill the pot about way with water (8 cups or
so), adding spices. Bring to a boil; reduce heat and simmer, covered, 2 hours.
After simmering, strain broth, removing vegetables and excess spices. Broth
may be frozen, refrigerated, or used immediately as a base for soups.
50
Feeling lazy? Pop to the store and buy a few

cubes of bouillon instead of making homemade
Soups
Homemade Chicken Noodle Soup
1 small chicken
6 cups water
1 onion, chopped
2 carrots, sliced
2 cups dry macaroni
2 stalks celery (optional)
1 bay leaf
salt
pepper
parsley
In a large pot combine chicken, water, onion, salt, pepper, and bay leaf.
Bring to a boil; reduce heat. Simmer, covered, about 2 hours until chicken is
tender. Remove pot from heat and remove chicken from broth. When cool
enough to handle, remove meat from bones. Discard bones and cut up meat
into bite-sized pieces; set aside. Discard bay leaf and skim fat off top of
broth. Return the pot to heat and bring to a boil once again. Add pasta,
carrots and celery (if using). Continue simmering until the pasta and
vegetables are tender. Stir in chicken and parsley; heat through.
Easy Tomato Soup from Scratch
This is a quick and easy recipe that is nice for winter when fresh tomatoes
are not available. It's great with a grilled cheese sandwich. It also makes
a nice base for other soups if you want to add vegetables, noodles, rice,
etc.
1 chicken bouillon cube
tomato paste
salt
pepper
Prepare 4 cups chicken broth. Add 3-4 tablespoons tomato paste (more or
less, depending on how "tomatoey" you want it. Add salt and pepper to
taste. Stir. Simmer until hot.
51
Soups
Sweet and Sour Soup
liter water
1 chicken bouillon cube
cup vinegar
one small jar of drained mushrooms, sliced
one bunch of green onions, sliced
one small carrot, shredded
cup green peas
2 tablespoon soy sauce
1 tablespoon sugar (add more to taste, if needed)
1 teaspoon ginger
1/8 teaspoon red pepper
1 tablespoon flour
1 egg
black pepper (optional)
Pour water into a pot. Add chicken bouillon, vinegar, sugar and soy sauce.
Bring to a boil. Turn down to a low boil and add mushrooms, green onions and
carrot. Let boil for 10 minutes. While boiling, mix together flour and 1/2
cup of water in a glass until blended. After the ten minutes have passed,
add the mixture to the pot to thicken the soup. Add peas, ginger and red
pepper. Let simmer for 5 minutes. Break an egg into a glass and scramble it.
Bring the pot back to a boil. Slowly add the egg to the pot while stirring the
soup. Turn the fire off and serve.
Potato Soup
4 or 5 potatoes, peeled and cubed
1 onion, chopped
3 carrots, chopped
cup mushrooms, sliced
3-4 cups prepared chicken broth
3 cups milk
cornstarch (optional)
spices (oregano, thyme, rosemary, basil, salt, pepper)
52
Soups
Boil potatoes, onions, mushrooms and carrots in the broth for 30 minutes,
or until it cooks down to an almost stew-like consistency. Add any spices you
want. Then, in a separate pan, slowly heat milk and butter, adding a little
cornstarch to thicken if desired. Add the milk mixture to the soup pot.
Heat until milk is hot, but do not boil.
** Add some shredded cheese with the milk mixture for a cheesy potato
soup.
Spicy Garlic Eggplant Soup
2 eggplants
clove garlic (pressed)
3 tablespoons tomato paste
3 pinches of cayene pepper
Chop up eggplants and boil them. Add tomato paste to the pot with the
eggplant. Add cayene pepper. Turn off stove. Add the garlic last.
Senate Bean Soup
According to the Peace Corps Moldova Cookbook, this soup is served daily in
the U.S. Senate. Well take them at their word.
2 cups dried navy beans
12 cups water
1 ham bone (any pork bone will do)
2 cups mashed potatoes
2 teaspoons salt
teaspoon pepper
1 onion, chopped
2 stalks celery, chopped (optional)
1 clove garlic, finely chopped
Heat beans and water to boiling. Boil uncovered 2 minutes, then remove
from heat. Let stand 1 hour, covered. Add ham bone, then heat to boiling
again. Reduce to low and simmer for 2 hours or until beans are done. Stir in
remaining ingredients. Cover and simmer 1 hour. Remove bone and serve.
53
Soups
Stew
1 kilogram stewing meat (beef, pork, veal, lamb)
1-2 tablespoons oil
2-3 onions, coarsely cut
3-6 cloves garlic, coarsely chopped
2-3 potatoes, coarsely chopped
1 bay leaf
1 parsnip, chopped (optional)
1 pepper, chopped (optional)
cup soaked white beans (optional)
cornstarch (if needed for thickening)
Trim meat of excess fat. Brown in oil at the bottom of a large pot. Fill the
pot half way with boiling water, garlic and bay leaf. Bring to a boil. Next,
add all the rest of the vegetables, except potatoes; reduce heat and
simmer 45 minutes. Add potatoes. Continue simmering until potatoes are
tender. If cooking liquid evaporates before potatoes are done, add cups of
water (one at a time) and continue simmering until all liquid is absorbed. If
you need to thicken the stew, make a paste of cold water and 2 tablespoons
cornstarch; add to simmering stew slowly.
Yalta Onion Soup
This is a baked onion soup recipe that I found online and modified as I went
along. I only made enough for one serving, so adjust accordingly. Yalta
onions are those sweet red onions.
2 yalta onions, sliced
5 cloves garlic, minced
2-3 cups water
1 teaspoon mustard
1 tablespoon dry wine
bouillon to taste
bread
cheese, grated
54
Soups
Saute garlic and onions. I use about 5 cloves with two onions, but adjust to
your taste. Add water, other seasonings. (The original recipe called for
miso, but I substituted bouillon). Bring to boil, let simmer for 20 to 30
minutes (covered). Toast a slice of bread, and place in oven proof bowl. (I
use one of those enamel bowls that seem to be everywhere). Pour broth
over bread. Add grated cheese to the top and bake about 10 minutes at
medium heat, or until cheese is melted.
Hearty Italian Meatball Soup
500 grams farsh (try to find the kind that looks more like American ground
beef rather than meat in a tube - the consistency is better for making
meatballs)
onion, chopped
1 egg
cup dry breadcrumbs
1 teaspoon pepper
3 cubes bouillon (beef is best, but if you cant find it, use pork or chicken)
3 cups water
litre canned (non-vinegary) tomatoes with juice, quartered or chopped
1 small can beans (I like the Ukrainian style beans in tomato sauce)
1 small can corn, drained or -1 cup spinach
1 cup fresh or canned mushrooms, sliced
1 cup macaroni, uncooked
1-2 tablespoons Italian spices (oregano, basil, rosemary, thyme, bay leaves)
In a medium-sized pot, dilute the bouillon cubes in 3 cups water. Add
tomatoes (including juice), beans, corn, mushrooms and Italian spices. Bring
to a low simmer. In a medium-sized bowl, combine farsh, onion, garlic, egg,
pepper, and bread crumbs. Mix with a fork. Once well-mixed, begin making
small meatballs no larger than 1" in diameter. Smaller is better. In a lightly
oiled frying pan, begin browning the meatballs on medium-low heat. Cook
them until brown on all sides and no longer raw on the inside (sacrifice one
to check). To the soup pot, add macaroni. Increase heat to medium and boil
until the macaroni is done. Then add the meatballs. Reduce heat again and
simmer for 5 minutes before serving.
55
Soups
Egg Drop Soup
1 liter water
1 egg yolk, 2 egg whites
3-4 dried Shitake mushrooms, or other mushrooms (optional)
1-2 teaspoons soy sauce
chicken bouillon cube
shredded Napa cabbage, also called Chinese Cabbage here (optional)
6 green onions, finely cut
Boil water, bullion cube, shredded Napa/Chinese cabbage, and white part of
onions. (If using dried mushrooms, put them in the water and let sit for 20
minutes, then take out and slice while re-boiling water.) Turn off burner.
Beat egg in a cup, and pour in a slow, steady stream into soup, stirring
constantly so that the egg bits feather. Add soy sauce. Ladle into bowls,
and sprinkle with green onion tops.
Vegetable Soup
pot of prepared chicken or vegetable broth
1/3 small cabbage, sliced and chopped
1 onion, chopped
2-3 cloves garlic, diced
2 potatoes, peeled and chopped
2 cups dry macaroni or 1/2 cup dry rice
spices - basil, oregano, bay leaf, cilantro
salt
pepper
Add cabbage, onion, carrots, garlic, potatoes and tomatoes to a large pot.
Pour in broth. Add spices to taste. Bring to a boil; reduce heat and simmer,
covered. After 10 minutes, add macaroni or rice. Continue simmering until
macaroni or rice is done. Salt and pepper to taste before serving.
56
Soups
Gazpacho
2 cups tomato or veggie juice
1 cup peeled, seeded, finely chopped tomatoes
cup celery
cup cucumber
cup green bell pepper
cup green onion
3 tablespoons white wine vinegar
2 tablespoons extra virgin olive oil
1 large clove garlic, minced
teaspoon salt
teaspoon Worcestershire sauce or chili pepper & honey
Finely chop all the vegetables. Then combine all ingredients and refrigerate
one day before serving so that the flavors can mix. Serve cold.
Chicken Corn Chowder
1 cup each: chopped onion, red or green pepper, celery (if available)
3 cups chicken broth
1 cup quartered new potatoes
1 cup canned corn
kilogram diced and cooked chicken
1 cup heavy cream (from bazaar) or milk
2 tablespoons flour
teaspoon salt
teaspoon black pepper
2 tablespoons chopped cilantro (optional)
In a big sauce pan melt butter over medium heat. Saute onion, red or
green pepper, and celery until they soften. Add chicken broth, corn,
potatoes, and chicken; cook 10 minutes or until potatoes are tender.
Combine heavy cream, flour, salt and pepper; mixing until well blended. Stir
into soup mixture, cook and stir until thickened and bubbly. Cook and stir 1
minute more. Add cilantro just before serving.
57
Soups
Roasted Vegetable Chowder
1 kilogram small yellow-fleshed white or red new potatoes, scrubbed
kilogram carrots scrubbed, trimmed, and cut in half lenghtwise
1 large zucchini washed (optional)
2 large eggplants washed (optional)
onion (optional)
3 ears fresh corn shucked (optional)
1 cup chicken broth
1/3 cup all purpose flour
5 cups whole milk
Pre-heat oven. If your Ukrainian oven has no thermometer, about a mediumhigh flame is fine; if you do have a thermometer, about 425F. Wash all
vegetables and arrange in a baking pan. Coat with about 1/3 cup olive oil and
mix making sure all veggies are covered with oil. (If you have it, you can use
cooking spray instead). Roast veggies in the oven until tender. This will take
anywhere from 30 to 60 minutes depending on your oven and how large the
vegetables are. When roasted veggies are cool enough to touch, cut them
into bite sized pieces for chowder. Melt butter in a large pot. Add 1 cup
chicken bouillon. Whisk in 1/3 cup flour stirring until smooth. Add 5 cups
milk slowly, stirring constantly. Stir and simmer. Add vegetables and simmer
until chowder is thickened to your likeness and hot.
** For cheesy chowder, add 1 to 2 cups shredded cheese.
Corn and Cheese Chowder
1 can of corn, drained
6 medium potatoes, peeled and chopped
2 onions, chopped
broth, chicken or vegetable
1 cup grated cheese (chedder is best, but use what you can get)
3 cups milk
herbs of choice (thyme, basil, oregano, salt, pepper, etc.)
58
Soups
Put potatoes into broth or builllon to cook, using just enough to cover
potatoes. Cook until tender, but not overdone. Do not drain water. Saute
onions and garlic in oil. Add to the potatoes. Add corn, herbs, milk and
cheese. Heat, but do not boil. If you prefer the soup to be thicker, use a
small amount of cornstarch in the cold milk to thicken.
** You can easily turn this into crab chowder. Simply slice up some crab
sticks and add them to the pot.
If a recipe calls for prepared broth, you can

either use bouillon cubes (various flavors) or
make homemade stock. See recipes on page
50 for pointers.
59
Sides
Shortys Kim Chee
1 pound cabbage (Napa or regular)
1 pound white raddish (optional)
3 tablespoons salt
2 tablespoons finely minced fresh ginger (optional)
1 tablespoons minced garlic
5 green onions, cut into fine rounds, including green tops
1 tablespoons cayenne or hot Korean red pepper
1 teaspoon sugar
Slice cabbage into bit-sized chunks or strips. Peel radish, if using, and slice.
In a large bowl, put 5 cups water and 2 tablespoons plus 2 teaspoons salt.
Mix. Add cabbage and radish and mix well. Cover with a clean dish towel and
let sit for 12 hours, stirring 2-3 times. Put ginger, garlic, scallions, hot
pepper, sugar, and remaining 1 teaspoon of salt into another large bowl. Mix
well. Drain cabbage (but save liquid) and add to the bowl with the
seasonings. Mix well. Put this mixture into glass jars. Pour enough of the
saved liquid solution to cover the vegetables, leaving at least one inch
headroom at the top of the jar. Cover loosely with a clean cloth and let sit
3-7 days to ferment, stirring daily. Taste occasionally to test the sourness.
When the cabbage has fermented to your taste, place the lid on the jar and
refrigerate.
Scalloped Cabbage
1 head cabbage, sliced
2 teaspoons sugar
cheese, grated
1 cups milk
3 tablespoons flour
salt
pepper
In skillet, melt butter, sprinkle flour and mix with a fork. Add milk and
simmer 5 minutes to thicken. Add sugar, salt and pepper to milk sauce. In
60
Sides
oven proof pan, layer cabbage, cheese and sauce. Bake at moderate
temperature 1 hour.
** Why not add some cooked ham to the casserole before you bake it?
Thickened Sauerkraut
Salo never tasted as good as it does in this recipe.

2 cups sauerkraut (see recipe in canning section, page 130)
a nice hunk of salo (try to find the kind with a little meat in it)
flour
In a medium-sized pot, start warming the sauerkraut. Cut the salo into
small pieces. Put them in a frying pan and slowly warm so that the salo
begins to melt. Once you have a liquidy consistency, start adding a little
flour. The idea is to make a salo gravy. Once the gravy becomes thick, add
to the sauerkraut. Continue heating, stirring often. Serve hot.
** You can also thicken string beans this way.
Polish Cabbage Noodles
1 medium head cabbage, shredded
2 onions, cut into strips
cup butter
1 package egg noodles (or other wide noodles)
salt
pepper
Cook pasta in a large pot of boiling water. Meanwhile, melt butter in a large
skillet and begin sauting cabbage and onion. Saut until tender. Drain pasta
and return to the pot. Add cabbage and onion, salt and pepper to taste
before serving.
61
Sides
Basic Indian Basmati Fried Rice
3 cups of basmati rice, cooked
onion, chopped
3 table spoon olive oil
1 teaspoon curry
2 pinches of salt
1 teaspoon tumeric
1 table spoon cardamon
cup of boiled peas (optional)
Saut onions in olive oil until glazed and brown. Add basmati rice. Add
remaining ingredients and stir fry until well mixed and hot.
Fried Rice
2 cups rice, cooked
vegetables (optional--shredded carrot and frozen peas work well)
cooked meat (optional)
cooking oil
2 eggs, scrambled
3-5 green onions, finely cut
1-2 teaspoons soy sauce
Heat oil in a large frying pan or wok. Pour in eggs and stir until nearly
cooked. Add the green onions and vegetables, and cook about another
minute.Add pre-cooked rice, stir, then add soy sauce and stir again until
well-blended.
Spanish Rice
cup green pepper, chopped
1 tablespoon oil
1 teaspoon chili powder
1 28-ounce can tomatoes, un-drained, and cut up
cup uncooked long grain rice
diced chili peppers (to taste)
62
Sides
hot sauce (to taste)
1 cup water
teaspoon salt
1/8 teaspoon pepper
cup cheese, shredded (optional)
In a large skillet, cook onions, green peppers, and garlic in hot oil until
tender. Add chili powder; cook 1 more minute. Stir in un-drained tomatoes,
rice, chilies, hot pepper sauce, water, salt and pepper. Bring to a boil then
reduce heat. Simmer, covered, about 20 minutes or until the rice is tender
and most of the liquid is absorbed. If desired, top with grated cheese
before serving.
Roasted Vegetables
This works great with fall vegetables of your choice. Vary the amount
depending on how much you want to eat.
potatoes - red new potatoes are best
carrots
eggplant
zucchini or other squashes
red peppers
onion
cup olive oil
1 teaspoon rosemary
pinch of Italian seasoning
salt and pepper to taste
Pre heat oven. If your Ukrainian oven doesn't have a thermometer, a
medium high flame is fine. If you have a thermometer, about 425F is good.
Wash and cut all vegetables. Put in a baking pan. Pour cup olive oil over
veggies. Stir, making sure all veggies are covered with oil. Sprinkle
vegetables with rosemary, Italian seasoning, salt and pepper. Roast in oven
until tender; this may take 30 to 60 minutes depending on your oven and the
size of your vegetables. Test with a fork or toothpick.
Steamed and Creamed Cauliflower
63
Sides
5 cups cauliflower florets
1 quarts water
1 clove garlic
cup mayonnaise
pinch of salt
Wash and cut cauliflower into small pieces. Steam cauliflower and garlic
until tender, 15 or 20 minutes. (If you do not have a vegetable steamer in
Ukraine, you can improvise. Put water into a large pan and heat it, put
cauliflower and garlic into a metal colander, set the colander over the pan
of water, cover, and steam this way.) Drain cauliflower and garlic. Mash
until smooth. Add mayonnaise and mix. Add salt and pepper to taste.
Authentic Turkey Day Stuffing
This makes enough stuffing for a 10-12 pound turkey.

1 small loaf of white bread
cup butter
cup minced onion
cup chopped celery
2 teaspoons salt
teaspoon pepper
teaspoon sage
teaspoon thyme
1 1 cups prepared chicken broth
1 turkey heart (optional)
1 turkey gizzard (optional)
1 turkey liver (optional)
First, prepare the bread. Slice it (if its not already), remove the crusts and
dry on the counter top overnight. The next day, break the bread into
crumbs. The next day, begin simmering the heart and gizzard until tender
(1-2 hours), if using. During the last 15 minutes of simmering, add the liver.
Once done, remove from heat and cool. Grind and set aside. In the
meantime melt the butter in a large frying pan. Add onions and stir in some
of the breadcrumbs. Continue stirring so it doesnt burn. Then, pour the
breadcrumb mixture, along with the rest of the breadcrumbs, into a deep
pan and mix in celery, salt, pepper, spices and ground turkey innards. Mix
64
Sides
well. Drizzle with broth, tossing lightly until all breadcrumbs are moist.
Stuff the insides of a clean turkey, and bake as directed (usually 3-3
hours at 375F for a 10 pound bird).
** Grossed out by the innards? You can omit them, although you might want
to substitute with some extra flavor from pressed garlic and/or extra
onions.
Applesauce
See recipe in the canning section, page 133.
Refried Beans
1 can red beans
onion, chopped
chili powder (to taste)
Heat beans in a saucepan. Mash. Add onions and chili powder. Reheat and
serve.
Fideo
2 cups thin pasta broken into small pieces (angel hair works best)
1 tablespoon oil
2 tomatoes, finely chopped
small onion, diced
3 cups water
1 cube chicken/tomato bouillon
salt
Brown dry pasta in oil. Once browned, add remaining ingredients. Cover and
simmer 20 minutes.
65
Sides
Calabacitas
4 squash, cubed
1 can corn, drained (or 1 fresh cob)
cup shredded cheese
salt
Saut the garlic and onion. Add squash. When tender (about 3 minutes), add
corn. When heated through, add cheese and salt to taste. Cover and
simmer 5 minutes before serving.
Potatoes Au Gratin
4-5 potatoes, peeled and sliced thinly
2 cups milk
2 cups cheese, shredded
salt
pepper
bread crumbs
mushrooms (optional)
Cover the bottom of a casserole dish (or other oven-proof pan) with a layer
of potatoes. Then sprinkle with onions, cheese and milk. Repeat until all
ingredients are used. You should be able to make 4-5 layers. For the top
layer, sprinkle with breadcrumbs until covered. Bake on medium heat about
45 minutes or until golden and the potatoes are soft. Let sit 5 minutes
before serving.
Mashed Potatoes
See How To... section, page 143. Feel free to add anything you like to
spruce them up. Try roasted garlic, ham, cheese, sour cream, onions, herbs,
horseradish the options are limitless!
66
Sides
Something Different to Do with a Can of Corn
1 can of corn
cup milk
2 tablespoons butter melted
1 egg
1 teaspoon sugar
Mix milk, egg, sugar and butter in a bowl. Add corn. Pour mixture into a
baking pan. Bake at about 350 F for 50 to 60 minutes until a knife comes
out clean when you cut it.
Cheesy Carrots
3 tablespoons flour
1 cups milk
teaspoon salt
dash cayenne pepper
cup grated cheese
3 cups cooked carrots
Blend butter and flour. Add milk slowly and cook until thickened, stirring
constantly. Add seasonings and cup cheese. Place carrots in buttered
baking pan. Cover with milk sauce, and sprinkle top with remaining cheese.
Bake 15 minutes.
Susans Grandmas Carrots
carrots, peeled and sliced
1 liter box of orange juice
2-3 tablespoons butter
1 teaspoon cinnamon
Bring orange juice, butter and cinnamon to a boil. Cook until carrots are
tender. Drain before serving.
Glazed Carrots
67
Sides
kilogram carrots, peeled and sliced
1 tablespoon butter
1 tablespoon honey
salt
pepper
cinnamon/nutmeg
Clean and cut carrots. Put into salted boiling water. Cook until tender, yet
firm. Remove from water and saut with butter and honey in skillet. Season
to taste with salt, pepper and spices. Serve hot.
Sweet and Sour Carrots
4 cups cooked carrots
2 tablespoons flour
2 tablespoons sugar
2 tablespoons vinegar
1 cup hot water
salt
pepper
Combine sugar, vinegar and water. Set aside. Melt butter, stir in flour. Add
salt and pepper to taste, stirring constantly. Continue stirring, adding sugar
mixture to flour mixture until thickened. Pour over hot cooked carrots.
Pop Quiz
Question: What are the 4 Ukrainian food
groups?
Answer: Cabbage, potatoes, beets and carrots
68
A Note to Vegetarians:
Main Dishes
Most meat dishes can be modified for herbivores. Simply omit the meat
and substitute with tofu, soy, buckwheat, or whatever you like.
Moms Lasagna
(6 servings)
Make your own lasagna noodles. Its easy. See the recipe on page 90. Or
substitute with large, tender, steamed cabbage leaves!
kilogram farsh
1 clove garlic, minced (do this by peeling the clove, pressing it on the cutting
board with a fork, and cutting the rest into bitty bits)
teaspoon salt
the equivalent of 2 jars of tomato sauce, either store bought or homemade
1 package lasagna, store bought or homemade
2 eggs, beaten
2 cups (1 package) of domashny syr
cup grated parmesan cheese (omit if you dont have it)
2 tablespoon parsley flakes
black pepper
package of mozzarella cheese or molochny syr (or if youre in a pinch,
rosisky syr)
If youre making homemade sauce, do this first and then set aside. Brown
the meat and drain off excess fat. Add garlic and salt and simmer for 3-5
minutes. Stir in about 75% of the sauce and simmer another 10-15 minutes.
Boil the lasagna in a little oil so the noodles dont stick together. Drain and
rinse in cool water. Combine eggs, domashny syr, parmesan, parsley and
pepper in a small bowl. Mix well. Turn on oven and let it heat up. Either
thinly slice or shred the mozzarella. Lightly cover the bottom a baking dish
in a little plain sauce. Next, proceed to layer your ingredients - lasagna
noodles, cheese mix, meat sauce, and mozzarella. Repeat one time, changing
the direction of the noodles. Finish with a top layer of noodles covered in
plain sauce and topped with mozzarella. Bake at medium-high flame for 30
minutes. Let stand 10 minutes before cutting.
69
Main Dishes
Super Bowl Chili (Go Pats!!)
(6-8 servings)
1-2 cups dry pinto (white) beans
1 cup dry kidney (red) beans
2 kilograms tomatoes
jar tomato paste
kilogram farsh
2 medium onions, chopped
3-5 cloves garlic, crushed
2 bay leaves
2-3 tablespoons chili powder
1 teaspoon pepper
1 teaspoon cumin
salt to taste
1 cup beer
1 cup barley (optional)
shredded cheese
sour cream
Soften dry beans by covering them with three times their volume of water,
bringing to a boil and simmering until tender. This will take over an hour. Drain
and rinse. Put aside. While the beans are cooking, wash and chop tomatoes. Put
into a large pot and begin simmering on low heat. Add onions, garlic and spices.
Simmer until the tomatoes begin to break up, becoming watery and more orange
in color. This will take about an hour. Add tomato paste at this point and
continue cooking. Cook farsh until done, drain of excess grease, and add to the
tomato sauce. Add beans. Cover and simmer on low for a few hours, stirring
often and making sure to scrape the bottom so that the chili doesnt burn. After
the first hour, stir in a cup of beer and return to a low simmer. The chili is done
when it has thickened and all of the tastes have blended together. To speed up
the thickening process, you can add a few handfuls of barley ( hrechka in
Ukrainian) and simmer until it plumps. Serve hot with shredded cheese and sour
cream.
Vegetarian chili: Omit the farsh and substitute with several large cups of
uncooked barley.
Super spicy pepper chili: Chop several fresh chili peppers, as well as regular
peppers, and add to the pot when the rest of the spices are added.
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Main Dishes
Poor Mans Goose
(6 servings)
1 can of peas, drained
kilogram farsh, browned and drained
sliced potatoes (as many as you need)
1-2 onions, chopped
Layer alternately, ending with the potatoes on top. Back at medium-high for
one hour, or until the top layer of potatoes start to brown. Serve with spicy
ketchup, salt and pepper.
Spicy Lemon Pepper Chicken with Pasta
(2 servings)
one large skinless chicken breast, chopped into chunks
large hot pepper (fresh or dried), chopped
4 big pats of butter
salt
pepper
angel hair pasta
spoonful of capers (if you have them)
Melt butter in large frying pan. Saut garlic and hot pepper. Add chicken
pieces, squeeze lemon juice, and then add salt and pepper (and capers). Boil
pasta until al dente. Drain pasta. Mix pasta into the frying pan, stirring
together all the ingredients for about a minute. Serve hot (and spicy!!)
Not interested in eating 4-6 servings yourself?

Either reduce the proportions or refrigerate
the leftovers.
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Main Dishes
Grilled Chicken with Tangerine Glaze
(4-6 servings)
1 cup fresh tangerine juice
cup margarine
cup soy sauce
2 tablespoons brown sugar
1 tablespoon sugar
2 teaspoons grated ginger (or ginger powder)
teaspoon chopped garlic
teaspoon grated tangerine zest
1 teaspoon cornstarch, plus 1 teaspoon water (dilute before adding)
4 skinless chicken breasts, cut into small chunks
oil for brushing
salt and pepper to taste
To make the sauce, combine everything except cornstarch and water in
saucepan in medium heat. Simmer and reduce to half (10 minutes). Add
cornstarch and water. Mix and simmer another minute until its thick like
maple syrup. Reserve a quarter of the sauce for glaze. Put chicken on
skewer, brush with oil and season with salt and pepper. Grill and brush with
glaze. (If you dont have a skewer, cut chicken into small pieces and cook on
skillet.) Reduce heat so glaze doesnt burn. Cook for about 7 minutes.
Remove from heat and spoon reserved glaze over the chicken skewers
before serving.
Chicken Cacciatore
(4 servings)
Delicious 1-plate meal!

kilogram boneless, skinless chicken breasts OR 1 kilogram meaty chicken
pieces, bone-in, fully thawed
1 900 gram jar tomatoes in juice, crushed, skins removed
1 small jar or can of sliced mushrooms
2 bell peppers, diced
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Main Dishes
1 medium onion, diced
4 cloves fresh garlic, finely chopped
2 teaspoons dry Italian seasonings (or substitute dry oregano and basil)
small bunch of fresh parsley, stems removed and chopped
2 heaping tablespoons tomato paste
salt or garlic salt and black pepper to taste
hot cooked pasta
grated cheese
Brown chicken in hot oil in a large skillet or pot, about 15 minutes. Remove
browned chicken from pot or pan and set aside. Saut garlic, spices,
parsley, peppers and onions until veggies are slightly tender, about 5
minutes, stirring frequently. Add tomatoes, with juice, and tomato paste.
Stir to mix sauce. Put the chicken back into the pot with the sauce, so it is
covered. Bring to a boil, reduce heat to medium, and cover pan or pot. Cook
about 20 minutes and then add sliced mushrooms. Cook five minutes more.
Serve chicken in sauce over hot cooked pasta and garnish with grated
cheese. Great with garlic bread.
Poached Chicken with Apples
(4 servings)
cup apple juice
teaspoon chicken bouillon cube
1 clove garlic
4 chicken breast halves
1 medium apple sliced thinly
cup green onions
1 tablespoon water
-1 tablespoon flour
Cook chicken for about 7 or 8 minutes in a skillet. Add sliced apples, apple
juice, bouillon, garlic, onions and cook for another 5 minutes or so until
chicken is done. Remove chicken and apples. Add water and flour to the
"sauce" in the pan. Cook until it thickens. Pour over chicken and apples.
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Main Dishes
Zaporozhste Yogurt Chicken
(4 servings)
1 tablespoon lemon juice
2 teaspoon yellow mustard
2 bay leaves
1 cup carrots, shredded
1 teaspoon fresh dill, chopped
1 teaspoon nutmeg
teaspoon thyme
1 cups plain yogurt
1 cups plain breadcrumbs
4 skinless, boneless, chicken breasts
salt
pepper
Put yogurt in medium-sized bowl. Add lemon juice, mustard, garlic, and
other spices. Mix thoroughly. Place breadcrumbs in separate bowl.
Rinse chicken and pat dry. Dip each breast first into yogurt mixture,
covering top and bottom. Next, roll each piece in breadcrumbs,
coating the chicken. Bake in a 350F pre-heated oven for 45 minutes.
Serve with either rice or noodles.
Chicken Parmesan
(6-8 servings)
8 chicken breast halves
1 egg
cup breadcrumbs
1 cups spaghetti sauce
cups mozzarella cheese, shredded (or other mellow white cheese)
1 tablespoon Parmesan cheese (optional)
1-2 teaspoons parsley (or basil or oregano or garlic or all)
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Beat eggs, shred cheese, chop herbs. Using palm, flatten chicken to even
thickness. Dip chicken into egg, then into crumbs to coat. In skillet over
medium heat, brown chicken in margarine. Add spaghetti sauce. Reduce
heat, cover and simmer for 10 minutes. Sprinkle with cheeses and parsley.
Cover; simmer for 5 minutes or until cheese melts.
Chinese Curry Chicken with Rice
(4-6 servings)
1 pound skinless chicken breasts
1 potato
1 onion
1 stalks green onion, minced
2 tablespoons curry powder
cup water or chicken broth
1 teaspoon sugar
Salt and pepper to taste
about 1-2 tablespoons cornstarch to thicken
Chop the chicken into 1 inch pieces. Cut the potato and onion into pieces
about the same size as the chicken. Heat frying pan and add oil. Stir-fry
the onion, garlic, green onion, and curry powder. Stir-fry until the curry
odor is strong (about 2 minutes). Add the chicken and potato and stir-fry
for about 5 minutes to coat the chicken with the curry. Add the chicken
broth, sugar, salt, and pepper; cover, and simmer over low heat for about
15-20 minutes, making sure the chicken is cooked. Use a slotted spoon to
remove the chicken, potato, and onion. Check the sauce and adjust
seasoning as required. Add the cornstarch, bring the sauce to a boil, and
stir to thicken. Check. Serve hot over rice with the chicken, etc.
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Main Dishes
Baked Chicken
(servings vary)
chicken (legs, breasts, whole, etc.)
spices (optional)
marinades (optional)
First, either use fresh or thawed chicken. Wash it. Remove skin if desired.
If you want to marinade the chicken, place it in a plastic bag with the
marinade. Good marinades include BBQ sauce, soy sauce, mayonnaise, wine,
or salad dressings (see recipes on pages 41-42). Let the chicken soak for at
least an hour in the refrigerator. Alternatively, you can rub spices (such as
salt, pepper, basil, rosemary, oregano, or prepackaged chicken spices) into
the chicken. Once prepared, place the chicken in an oven-proof dish. For
legs/breasts, bake on medium high heat 20-30 minutes. For a whole chicken
cooking time varies depending on size. Always cook until no pink remains.
See the chart on page 145 for approximate cooking times based on weight.
Fried Chicken
(servings vary)
chicken pieces, cut up
buttermilk (1 cup milk plus 1 tablespoon vinegar)
1 cup flour
2 cups breadcrumbs
shortening or oil
salt
pepper
Wash and marinate chicken with buttermilk (make enough to cover chicken)
45 minutes. Mix flour, breadcrumbs, salt and pepper together in a
bowl. Coat chicken pieces in this mixture. Heat shortening or oil in a
frying pan. Fry pieces until cooked through (usually 5-7 minutes on
each side at medium heat). Remove from skillet and drain of excess
grease on paper.
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Main Dishes
Chicken Chile Rellenos
(4 servings)
Approved by Victor Yanchevskyi, PCRM

4 skinless, boneless chicken breasts
1 cup breadcrumbs
1 egg
1 tablespoon water
2 chili peppers, seeded and cut in half lengthwise
100 grams of mellow cheese, cut into 2 x inch sticks
2 tablespoons parsley or cilantro
teaspoon pepper
2 tablespoons butter, melted
Place chicken breasts between two pieces of plastic wrap. With a meat
mallet, pound chicken into rectangular shapes about 1/8 inch thick. In a
shallow dish, combine egg and water. Whisk together. In another shallow
dish, place breadcrumbs. For each roll, place chili pepper half on a chicken
piece near the edge. Place a stick of cheese on the chili pepper. Sprinkle
with cilantro and pepper. Fold in sides; roll up, starting from edge with
cheese and pepper. Secure with wooden toothpicks. Dip chicken rolls in egg
mixture; coat with breadcrumbs. Place rolls, seam side down, in a shallow
baking pan. Drizzle with butter. Bake, uncovered, in a 375F oven 25-30
minutes or until chicken is no longer pink. Remove toothpicks prior to
serving. Garnish with salsa (see recipe on page 125).
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Main Dishes
Enchiladas
(4-6 servings)
Sauce:
1 tablespoon flour
teaspoon thyme
teaspoon oregano
teaspoon cayenne pepper
1 teaspoon cumin
1 clove garlic minced
1 cup chicken broth (1 bullion cube with 1 cup water)
1 cup tomato paste
1 tablespoon lime juice (optional)
In a large heavy skillet saute the flour and oil over medium heat for one minute. Add
herbs, spices, and garlic and cook for one more minute. Add chicken broth, tomato
paste and lime juice. Raise heat to high, stirring constantly until thickened.
Corn tortilla:
3 cups corn flour
enough water to make a very hard and stiff dough (not sticky)
Make golf ball size balls of the dough. Roll flat (7-9 inch diameter) with a wine
bottle or pizza roller. Put each on a hot and dry skillet for 30 seconds on each side.
Keep them warm until ready for use.
Filling:
kilogram chopped chicken or ground beef
kilogram grated cheese
1 chopped pepper and onion
To prepare the enchiladas dip each shell in the sauce. Precook the beef or chicken
with the chopped pepper and onion and put 4 tablespoons of this mixture in the
middle of each tortilla shell with an eaqual amount of cheese. Roll the enchiladas and
line them up in a pan. Top with the remaining sauce and more grated cheese. Bake at
375 degrees for 25 minutes.
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Main Dishes
Empanadas (Argentine Hot Pockets)
(4 servings)
Pastry:
3 cups flour
1 cup water
1 tablespoon soft butter
1 teaspoon salt
1 teaspoon pepper
Filling:
farsh
3 hard boiled eggs, diced
handful of raisins (optional)
1 onion, chopped
1 teaspoon cumin (or more to taste)
To make the pastry: In a bowl, combine dry ingredients with butter, so that the
butter takes on a crumbly consistency. Add water. Mix with your hands to form a
dough. Add more flour or water as needed. Roll the dough into a ball, then using a
rolling pin (or a bottle) roll flat on a floured surface. Aim for a thickness of
centimeter. Using a tea saucer (or other tiny plate) cut out circles. Re-roll the dough
so that you get as many circles as possible from the dough. Set aside.
To make the filling: Begin cooking farsh in a skillet, breaking it into the smallest
pieces possible. Add the onion and cumin. Once thoroughly cooked, drain of excess
grease. Add hard boiled egg and raisins. Let cool slightly.
To make the empanada: Hold the dough in one hand and scoop filling into the center.
Dip a finger in a cup of water dabbing the edges of the circle, fold the dough in half
(around the filling), and begin sealing. Do this by pressing and pinching the edges
shut. Repeat many many times. Place sealed pockets on a baking sheet, lightly brush
with oil, butter or egg, and bake until golden brown (20 minutes or so depending on
your oven). Serve toasty warm and dream of Argentina.
** Try filling your empanadas with shredded cheese, tomato and basil; tuna;
shredded chicken; or ham and cheese.
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Main Dishes
Pasta with Ham and Apples
(1-2 servings)
short pasta (macaroni or rotini), cooked
200-300 grams ham, diced
1 onion, diced
1 apple, peeled and chopped
butter
2 teaspoons sugar
1 teaspoon oregano or basil
Dice ham and onions. Skin and coarsely chop apple. Melt a little butter in a
saut pan. Saut onions until translucent. Add oregano or basil to onions.
Add ham. Saut one minute. Add apple. Once the apple is soft, but not
mushy, add enough extra butter to make enough sauce for your pasta. Add
a little sugar to offset the saltiness of the ham. Pour over cooked pasta and
enjoy!
Lavash Pizza
(servings vary)
lavash (available in larger supermarkets)

pasta sauce
mozzarella or other cheese, shredded
toppings as desired
Cut lavash in half lengthwise. Douse liberally with pasta sauce. Shred
cheese and sprinkle over sauce. Add toppings. Heat in oven or other
heating device till cheese is melted. Insert DVD and eat till full.
No fancy flat breads in your village? Look for the

pre-made pizza crusts that seem to pop up now
and then. Stock up if you see em!
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Main Dishes
Easy Goulash
(1-2 servings)
1 jar adzhyka
3-4 potatoes, peeled and cubed
1 chicken breast or 200 grams pork, cubed
1 onion, chopped
Boil and drain potatoes. Fry chicken and onion in a little oil. In a medium
saucepan, combine potatoes, chicken, onion, and adzhyka. Heat through
before serving.
Real Hungarian Goulash
(4 servings)
kilogram of meat, cubed (1 inch sizes)
kilogram of onions
paprika
sour cream
1 bay leaf
peppercorn
salt
Chop onions into slices and grill lightly. Brown meat. Simmer on a low flame
for about 1 - 2 hours. Stir occasionally, but covering is a must. Pressure
and heat make it. It's ready when the onions disappear. Add paprika
towards the tail end of the cooking time until a hearty red color is achieved
(or to taste). Pour over potato pancakes, noodles, potatoes or rice. Add a
dollop of sour cream and you're set. Spices such as salt, peppercorn or bay
leaf can be added during cooking to personal taste.
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Main Dishes
Pork Stroganoff
(4-6 servings)
500 grams pork, fat removed and cut into 1 inch cubes
2 medium onions, sliced
1 cup sliced mushrooms (optional)
5 tablespoons sour cream
flour
salt
pepper
cooked pasta, mashed potatoes, rice or kasha
Clean pork and remove fat. Cut into cubes and dust with flour, plus some
salt and pepper. In a frying pan, heat oil then brown pork. Add onions and
cook until translucent. Add mushrooms, if desired, and garlic. Heat through.
Add sour cream, being careful not to boil or it will curdle. If it curdles, add
1 tablespoon flour with a little water, then stir and let thicken. Serve with
pasta, mashed potatoes, rice or kasha.
Beet this Burger
(Makes 6 burgers)
1 medium onion
1 medium carrot
1 small green pepper (in winter use more onion and carrot)
2 cloves garlic
1 tablespoon grated beet (this is for color, so it's not vital, but it wouldn't
be a "Beet this Burger" without it)
cup shelled walnuts (15 whole walnuts)
2 tablespoons shelled sunflower seeds
1 cup uncooked oats
1 vegetable bouillon cube, grated into powder
teaspoon mustard powder
2 tablespoons soy sauce
3 tablespoons water
3 tablespoons uncooked oats
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1 egg (optional)
Spice option 1: (easiest to find spices)
1 teaspoon parsley
teaspoon dill
teaspoon black pepper
Spice option 2: (more like Italian sausage, but not as strong)
teaspoon oregano
teaspoon basil
teaspoon parsley
teaspoon caraway seeds
Spice option 3: (something Martha Stewart would probably recommend)
1 teaspoon dried basil
teaspoon dried thyme
teaspoon ground sage
Mince onion, carrot, green pepper, garlic, beet, walnuts, and sunflower
seeds (I just run it all through a meat-grinder in that order, it's so much
faster) and mix together in a large bowl. Add the uncooked oats to this
veggie-nut mixture and throw in your choice of spices (use fresh or dried
spices where you want/can. Go crazy adding what you like, or try coming up
with your own spice mixture). In a small sauce pan with a lid, bring the soy
sauce and water to a boil. If your minced veggies are particularly juicy,
drain them and substitute this juice for the water. Add the remaining oats,
reduce heat to low, cover and let simmer for five minutes. Add these
cooked oats to the veggie-nut-oat-spice mixture, and mix well. Here you
can throw in an egg if you want for added protein. Form into patties and fry
with a little oil in a non-stick frying pan until cooked through (or you can
grill them, or alternatively, you can even crumble the mixture, fry it up in a
little oil, and use it like browned ground beef in many recipes). Try to turn
patties only once, as they tend to be a little on the mushy side and will fall
apart if manhandled too much. I let them just barely begin to burn before
turning, it adds flavor, color, texture, and strength to the burgers. Left
over raw patties freeze very well if separated by layers of plastic.
Curry
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Main Dishes
(servings vary)
Use the curry sauce recipe on page 40 as a base for all of these recipes.
Aloo Gobi:
curry sauce
2-3 potatoes
cauliflower
Peel and chop potatoes into inch cubes. Break cauliflower into florets
(fork size). Add to curry sauce and simmer 20 minutes. If the skillet with
the sauce isnt big enough, transfer to a pot. Stir occasionally. If the sauce
doesnt look like it is going to cover the vegetables, remember that the
vegetables will reduce in size and will give off water.
Aloo Gobi Mater:

curry sauce
2-3 potatoes
cauliflower
cup canned peas
Same as above, but add canned peas 5 minutes before cooking is finished.
Other Curries:
You can make chicken or pork curry by cutting the meat into 1 inch cubes,
adding it to the sauce and simmering until thoroughly cooked (i.e. no pink!).
You can also make tofu curry the same way. For both of these curries,
however, you may want to add potatoes and/or peas to give it a little
sustenance. Really, you can add whatever you like to the sauce. Go wild!
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Main Dishes
Shepherds Pie
(4-6 servings)
3 cups cooked meat (farsh)
cup broth (pork)
1 clove garlic, chopped
1 onion, chopped
1 teaspoon rosemary
3 cups mashed potatoes
salt
pepper
Saut onion and garlic in oil. Add meat, rosemary, salt, pepper and broth.
Put it all in an ovenproof pan, and top with mashed potatoes. Bake in
moderate oven 35-40 minutes.
Cheesy Meatloaf
(6 servings)
1 egg, beaten
cup milk
1 cup shredded cheese
cup oatmeal
cup onion, chopped
1 teaspoon salt
farsh or soy
2/3 cup ketchup
sugar + 1 tablespoon honey
1 teaspoons mustard
Combine egg, milk, cheese, oatmeal, onion, salt and meat (or soy). Put into a
form pan (the kind you might use to bake loaves of bread) or make small
patties. In a small bowl, combine ketchup, sugar/honey and mustard; mix
well. Spread this mixture over the top of the meatloaf. Bake at medium
heat for 45 minutes or until center is no longer pink.
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Main Dishes
Fruity Stir Fry
(4 servings)
1 medium carrot, grated
medium onion, chopped
1 small zucchini, chopped
200 grams or so of mushrooms, chopped
2 mandarin oranges
small can of pineapple (in its own juice)
2 cloves garlic, chopped or pressed
fruit juice (citrus is best, but be creative)
soy sauce (to taste)
ginger (powdered or solid, to taste)
steamed rice
Chop garlic into small bits. Chop zucchini, mushrooms, and onion into bitesized chunks. Fry garlic in a small amount of oil until garlic is slightly brown.
Add onions and grated carrots into the pan. Add salt and pepper. When
onions are beginning to caramelize, add zucchini and about cup fruit juice.
Let simmer for 5-10 minutes. Add mushrooms. Mix all ingredients
together, adding fruit juice as needed (so that the veggies dont burn). Add
ginger and soy sauce to taste. When vegetables are almost cooked, add
pineapple and oranges. Serve over rice.
Eggplant Parmesan
(4-6 servings)
1 kilogram eggplant
2 eggs
box of breadcrumbs
mozzarella cheese (or molochny syr)
grated Parmesan cheese (this is the one thing I ALWAYS have sent from
home)
medium pots worth of tomato sauce (homemade is best, as jarred Ukrainian
sauces tend to be too sweet - see sauce recipes)
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Make tomato sauce, simmer and set aside on back burner. Wash and slice
eggplant into 1 inch discs, discarding 1 inch sections on either end of the
plant. Beat egg and add a little water, whipping briskly. Dip eggplant into
the egg mixture, coating both sides. Coat each piece with breadcrumbs by
pressing coated eggplant onto a plate filled with breadcrumbs. Repeat eggdipping and breadcrumb coating one more time. Fry breaded eggplant in a
generous amount of heated oil. When golden on both sides, place on a plate
and set aside. Repeat until all eggplant are breaded and fried. Spoon a thin
layer of sauce onto the bottom of a baking dish. Then, alternate layers of
eggplant, mozzarella, Parmesan and sauce. Repeat 2-3 times. The top layer
should be sauce covered with mozzarella. Bake, covered in foil, at medium
heat for about 30 minutes. Let cool 5-10 minutes before serving.
Spicy Curry Eggs
(1 serving)
2 eggs
1 small chopped onion
1-2 cloves chopped garlic
2-3 tablespoons milk
cooking oil
hot sauce (optional)
chili powder (optional)
cumin (optional)
curry powder
In frying pan, heat oil, fry onion for 1 minute, add garlic and fry for another
minute. Whisk eggs and milk together, add to pan. Cook for approximately
2-4 minutes, then add curry powder, hot sauce, chili powder, and cumin, if
desired.
If you see something you like in the

mahazyn or bazaar, buy more than one.
You may not see it again until the week
before COS.
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Main Dishes
Gnocchi
(3-4 servings)
4 potatoes
3-4 cups flour
First, make (plain, dry) mashed potatoes. Next, begin adding flour to the
mashed potato mixture. Once it achieves a pliable consistency, begin
kneading. Continue adding flour until the dough is not sticky, but not hard
(like varenyky dough). Add more flour later if the dough starts to get
sticky. Separate the dough into large pieces and roll out snake-like strips.
Each snake should be about 2 centimeters in diameter. Slice the snake
into many 2 centimeter wide pieces. Take a fork in your hand. Dont move it.
Roll the dough piece off the fork so that it is now round(er) and imbedded
with grooves. Boil the gnocchi until they float.
** Serving Suggestion: Serve with Veress brand squash sauce (its orange
and has a picture of a squash on it.) Top with grated cheese.
Koshiri
(1 serving)
What is koshiri? Try this recipe or ask Lindsay.

1 can lentils (found in larger mahazins in larger cities, Bonduelle brand)
cup rice, cooked
1 cup macaroni, cooked
1 cup tomato sauce
Fry onions until black and crispy and set aside. Mix everything else in a pot
and heat thoroughly. Serve with the onions on top. For variation, add
zucchini to the pot.
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Main Dishes
Macaroni and Cheese
(4 servings)
2 cups dry elbow macaroni
2 tablespoons flour
1/8 teaspoon pepper
2 cups milk
1 cups shredded cheddar cheese
1 cups shredded mellow cheese
Cook macaroni according to directions. Drain. Set aside. Meanwhile, prepare
cheese sauce. In a medium saucepan, cook onion in hot butter until
translucent. Stir in flour and pepper. Add milk. Cook and stir over medium
heat until slightly thickened and bubbly. Add cheese, stirring until melted.
Stir in cooked macaroni. Then transfer entire contents to a oven-proof
dish. Bake, uncovered, at medium flame for 25-30 minutes, or until bubbly.
Let stand 10 minutes before serving.
Grilled Cheese Sandwich
(servings vary)
2 slices white or brown bread
butter
2-3 slices of cheese
Make a cheese sandwich. Then, butter both sides of the sandwich. Place the
buttered sandwich in a frying pan over low-medium heat, and slowly begin
cooking. When one side has turned golden, flip the sandwich and repeat the
process. Enjoy with a bowl of tomato soup.
** In addition to cheese, consider adding a slice of tomato, herbs, or a
piece of ham (for carnivores).
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Main Dishes
Falafel
(1-2 servings)
2 cups dried chickpeas (or white beans)
cup chopped onion
cup parsley
1 egg white
1 tablespoon cumin
salt
pepper
chili pepper
Soak beans overnight. Drain water and mash the next day. Combine all
remaining ingredients (except the egg white) and the spices - to taste - in a
bowl. Then, add egg white and mix thoroughly. Form into patties and fry in
hot oil until crispy on both sides.
** Top with tzatzkik sauce and veggies to make a gyro.
Homemade Pasta
(servings vary)
2 1/3 cups flour
1 teaspoon basil (optional)
teaspoon salt
2 eggs, beaten
1/3 cup water
1 teaspoon oil
In a large bowl, stir together 2 cups flour, basil, and salt. Make a well in the
center of the mixture. In a small bowl, combine eggs, water and oil. Pour
this mixture into the flour well. Stir to combine. Sprinkle a clean, flat
surface with remaining flour. Turn dough out onto the surface. Knead until
the dough is smooth and elastic (8-10 minutes). Cover and let rest 10
minutes. Divide dough into 4 equal portions. Roll each portion into a 12 inch
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square, about 1/16 inch thick. Let stand, uncovered, about 20 minutes. If
making lasagna noodles, cut 2 inch wide strips of desired length. If make
fettuccine or linguine, loosely roll up the dough, and slice strips of desired
widths. To serve immediately, cook pasta 2-3 minutes for lasagna, and 1-2
minutes for linguine and fettuccine. To store pasta, hang it from a clothes
hanger. Let pasta dry overnight or until completely dry. Place in an airtight
container and keep in the refrigerator for up to 3 days. If you want to
store it longer, only dry the pasta for about an hour, then put it in freezer
bags/containers and freeze for up to 8 months.
Ratatouille
(2-3 servings)
1 medium eggplant
cup olive oil
1 medium onion, peeled and thinly sliced
2 medium zucchini, slice inch thick
1 medium green pepper, thinly sliced
5 medium tomatoes, peeled and quartered, or 1 can (28 ounces) tomatoes
drained
cup chopped parsley
1 teaspoon basil
teaspoon pepper
Peel eggplant and cut into 1-inch cubes. Heat oil in a large saucepot. Add
onion and garlic and cook until almost tender. Add eggplant, zucchini, and,
green pepper; cook and stir 2-3 minutes. Add tomatoes, parsley, and dry
seasonings; stir. Cover and cook until tender. Good as a side dish or over
pasta. Dont worry if you are missing any of the ingredients, it will still be
good. I also like to add mushrooms.
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Main Dishes
Vegetarian Lasagna
(6 servings)
4 medium eggplants and/or squash
1 large onion
2 medium size peppers
3 cloves garlic
2 medium carrots
5 medium tomatoes
1 tablespoon butter
1 cup tomato sauce
cup water
1 cup tavorog (cottage cheese)
1 cup grated cheese (white or yellow)
2 eggs
parsley
basil, thyme, oregano, pepper, salt
Wash all vegetables. Slice eggplant/squash long way after removing top,
bottom and sides. Sprinkle eggplant with salt and let it drain in colander for
20-30 minutes and then you can squeeze out excess liquid. Mix tavorog,
eggs, grated cheese, salt, pepper and parsley and set aside. Chop onions,
garlic, carrots, peppers and tomatoes. Saut in heated oil and butter in that
order. Add spices to taste. Add tomato sauce and water and put on low to
simmer. Saut lightly slices of squash (and if you want) slices of egg plant in
oil and set aside. When done, line baking dish with layer of egg
plant/squash; place a tablespoon of cheese mixture on each slice; spoon
large mixing spoon of vegetable sauce over layers. Continue layering until all
cheese mixture and squash/egg plant has been used. Pour any remaining
sauce over the layers. Cover. Bake on low for 45-60 minutes.
92
Main Dishes
Veggie Burger a la Ukraine
(1-2 servings)
1 medium onion, minced
1 teaspoon thyme
teaspoon basil
3 cups hot, cooked, rice
1 medium carrot, shredded
cups breadcrumbs
1/3 cup parsley
cup shredded cheese
3 tablespoons soy sauce
2 eggs
cup crushed nuts/sunflower seeds/soy
Fry the onion, garlic, thyme and basil. In a bowl, combine the fried mixture
with carrots, rice, breadcrumbs, parsley, cheese and soy sauce. Lightly beat
eggs and add to mixture along with nuts or farsh. Take about 1-2
tablespoons of the mixture and form it into a patty. Lightly coat with
breadcrumbs and fry in a little oil. Eat like a kutlety or serve with a bun.
93
Main Dishes
Chiles Rellenos Casserole
(6-8 servings)
12-15 regular peppers
4-6 eggs
2 cups milk
teaspoon ground cumin
pound domashny cir
pound mellow white cheese
pam spray or oil
salt
pepper
hot peppers (optional)
Blister the peppers in the broiler (do this by placing them in a very hot oven
near the flamebut be careful!). Wrap with paper towels and place inside a
plastic bag for about 10 minutes. Remove blistered skin, stem and remove
seeds (you may want to oil hands prior to this-or wear washed surgical
gloves). Cut the white cheese into narrow strips and stuff each pepper with
both types of cheese. Place the peppers on an oiled baking dish. If the
pepper tears, place the tear on the bottom. In a separate bowl, beat the
eggs, milk, salt, pepper and cumin until frothy. Pour the egg mixture over
the peppers and bake in a 350 over for 45-60 minutes. Remove from oven
and immediately cover with additional grated cheese. Allow to cool for
about five minutes before serving. You can cut in rectangles around each
pepper or through them. Its best to serve with a tomato sauce to keep it
from looking boring.
**If you want this dish to be spicy, add some chopped up chili peppers to
the cheese mixture when stuffing the peppers.
94
Main Dishes
Bean Cutlets
(3-4 servings)
3 cups white beans
1 cup cheese, shredded
pinch of parsley
pinch of dill
2 eggs
pinch of salt
1 tablespoon flour
Soak beans in cold water overnight, then strain. Add fresh water and boil
until beans are soft, but not mushy. Grind beans; add cheese, onion, eggs,
flour, and spices. Mix well and shape into patties. Dust with flour and saut
over medium heat until crispy. Serve with sour cream/minced garlic, taco
sauce, hot sauce, mayonnaise/paprika or whatever you like!
Eggplant Patties
(4 servings)
1 medium eggplant, pared and cubed
1 cups Ritz ground cracker crumbs
1 cups grated sharp cheese
2 eggs, slightly beaten
2 tablespoons parsley
2 tablespoon sliced green onions
teaspoon salt
1/8 teaspoon pepper
2 tablespoons cooking oil
Boil eggplant in covered pan until tender, about 5 minutes. Drain well and
mash. Stir in crumbs, cheese, eggs, parsley, onions, garlic, salt and pepper.
Shape into 8 patties; fry in hot oil in skillet until brown, about 3 minutes
each side. May be served with hot spaghetti sauce.
95
Breads
Mexican Tortillas
After searching high and low for a perfect tortilla recipe, I finally found
one in the Peace Corps Moldova Cookbook. From one Mexican-food-lovin
PCV to another: GRACIAS!
2 cups flour
1 teaspoon salt
cup lard (sold in packages, like butter, in most Ukrainian shops)
cup warm water
Place flour and salt in a bowl. Cut in lard with a knife until the flour mixture
resembles crumbs. Stir in warm water to form a smooth, pliable dough. On a
lightly floured board (or countertop) knead dough until its smooth and
flecked with little air bubbles. (To make the dough easier to handle you can
lightly grease it, then refrigerate 2-24 hours. Or you can cover it with a
cloth and let it rest 10 minutes.) Roll into a log. Cut dough into 8-11 pieces.
Shape pieces into balls, then flatten. Roll out into very thin circles. Stack
on floured plate, making sure there is enough flour on each one to prevent
sticking. Heat frying pan until hot (when water drops sizzle when thrown
onto the pan), then slightly reduce heat. Place tortilla on non-oiled pan. Cook
for about 20 seconds, or until beginning to bubble. Then turn, and cook 10
more seconds. Tortillas will look undercooked and pale, but if you cook them
too long theyll be brittle and dry. To store, place in a plastic bag in the
refrigerator.
Corn Tortillas
1 cups flour
2 cups fine corn meal
1/3 cup oil
pinch salt
1 cup HOT water
Mix, knead and roll into a log. Cut into 10-12 equal sized pieces. Shape
pieces into balls, flatten and then roll out into thin circles. Use extra flour
on your rolling surface and rolling pin to help along the process, since corn
96
Breads
tortillas are more difficult to work with. Toss tortillas onto a hot frying pan
and fry about 30 seconds on each side.
** Since the quality of corn meal varies in Ukraine, be flexible with the
amount of water you use. Add more or less, depending on how quickly it is
absorbed.
Tortillas from New Mexico
The southwestern variant of the trusty tortilla.

4 cups flour
4 tablespoons shortening (or butter or lard)
1 teaspoon salt
2 cups water
Sift flour, baking powder and salt together; add shortening and water.
Knead dough until well mixed and form into patties about 3 in diameter.
Roll out into round, flat shaped cakes about 1/8 thick and cook on mediumhot griddle until both sides are spotted medium brown.
Biscuits
2 cups flour
1 teaspoon salt
4 tablespoons shortening (butter or lard)
1 cup buttermilk (1 cup milk + 1 tablespoon vinegar)
Sift the flour with soda, salt and baking powder. Mix in the shortening with
your fingers. Add the buttermilk and stir. Mix into a soft dough. Using a
spoon, drop pieces of the dough about the size of a walnut onto a greased
baking sheet. Leave 2 inches between each biscuit. Bake in a preheated oven
(medium heat) until browned, about 10 minutes.
97
Beer Bread
Breads
3 cups flour
1 cup sugar
1 teaspoon salt
cup oil
12 ounces beer ( liter) try Chernihivske Chervone Povne
Preheat oven to 400F (medium-high flame). Grease loaf pan and set aside.
In a medium bowl, combine all ingredients, mixing well. Pour mixture into
loaf pan. Bake 1 hour, rotating the pan every 15 minutes. Depending on your
oven, you may want to cover the top of the bread with aluminum foil after
30 minutes of baking, to prevent over-browning. Also, baking time may need
to be adjusted depending on your oven. Check doneness by inserting a knife
into the center. When the knife comes out clean, the bread is done.
** Best served warm, thickly sliced, and accompanied by butter or honey.
Pizza Dough
25 grams fresh yeast
-OR1 tablespoon dried yeast with 1 teaspoon sugar
7/8 cup warm water
1 1/3 cups flour
2 tablespoons oil
1 teaspoon salt
Prepare yeast. Do this by adding yeast to 2/3 cup warm water, and let sit
until frothy. If using dried yeast, make sure to add sugar to the water
before adding the yeast. Add flour and salt to a large bowl, make a well at
the center; pour in the oil and the yeast mixture. Add remaining water and
mix to form pliable dough. Knead on a lightly floured surface for about 10
minutes, until smooth and elastic. Shape the dough into ball and place in a
lightly oiled bowl; cover with a towel and let rise in warm place 1 hour.
Divide dough and roll out into two pizzas. Add sauce and toppings. Bake on
medium heat 15-20 minutes, or until golden. (Make sure to precook any meat
toppings.)
98
Calzone Dough
Breads
3 cups flour
1 cups warm water
dash salt
cup oil
1 packet dry yeast
1 teaspoon sugar
tomato sauce
assorted fillings
To a cup filled with 2/3 cup warm water, add sugar; stir until dissolved. Add
yeast. Let dissolve completely so that it becomes frothy. In a large bowl,
add flour and salt. Create a well at the center; pour in the water/yeast.
Add oil and remaining water. Mix well; shape into a ball, and let rest in a
warm location for 2-3 hours, covering with a towel. After dough has risen,
separate into 2-3 balls of dough. Roll out into large circles. Spread on
tomato sauce. Add fillings (grated cheese, ham, onions, mushrooms, spinach
or something else) and pinch closed. Cut two small slits in the tops of each
so that steam can escape. Bake on medium-high heat for 10-20 minutes, or
until golden and cooked through.
Cornbread
4 cups cornmeal
2 teaspoons soda
2 teaspoons salt
4 eggs
4 cups buttermilk (make buttermilk by adding 1 tablespoon vinegar to 1 cup
regular milk)
cup melted salo drippings or lard
Combine dry ingredients, then add eggs and buttermilk, mixing well.
Stir in salo grease. Pour batter into preheated and greased baking dish.
Bake at 450F for 40 minutes.
** Add some sliced hot peppers and/or shredded cheese for Mexican
Cornbread.
99
Breads
Pumpkin Bread
To make mashed pumpkin, cut a gutted pumpkin into chunks and then skin it.
Boil, and when soft, mash.
2 cups mashed pumpkin
3 cups sugar
1 cup oil
4 eggs
3 1/3 cups flour
2 teaspoons soda
1 teaspoons salt
1 teaspoons cinnamon
1 teaspoons nutmeg
2/3 cup water
Lightly oil and flour the bottom and sides of a loaf pan. Preheat oven to a
medium flame. In a large mixing bowl, mix sugar and oil very well. Add eggs
and stir vigorously. Set aside. In another large bowl, combine flour, baking
soda, salt, cinnamon and nutmeg. Alternately add flour mixture to the sugar
mixture. Mix well. Add mashed pumpkin and continue mixing. Pour mixture
into prepared loaf pan (you will only use half the mixture, save the rest for
another bread, unless you have two loaf pans!) Bake at a medium flame for
about an hour or until a wooden toothpick inserted near the center of the
bread comes out clean. Cool in pan for ten minutes before inverting and
sliding the bread out of the pan. Once the pan is cool, pour in remaining
batter and bake second bread. Repeat cooling procedure. Cool both breads
completely before slicing.
100
Breads
Banana Chocolate Chip Bread
cup butter
1 2/3 cups sugar
3 eggs
teaspoon salt
4 teaspoons sour cream
1 cup mashed bananas (about 2)
2 cups flour (sifted)
1 teaspoon vanilla
2 cups chocolate chips or broken chocolate bars (12 ounces)
Using beater (or fork), cream butter and sugar together. Beat eggs with
salt. Stir in remaining ingredients. Pour into a loaf pan and bake at 350F for
90 minutes.
Banana Bread
1 1/3 cups sugar
1/3 cup butter/margarine
1 cups crushed banana (old brown ones are the best)
1/3 cup water
1 packet vanilla sugar
2 eggs
1 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
teaspoon cloves
teaspoon baking powder
1/3 cup raisins and walnuts (optional)
In a bowl, mix sugar and butter. Add banana, water, vanilla and eggs; mix
well. In a separate bowl, combine flour, baking soda, salt, cinnamon, cloves
and baking powder. Slowly mix into banana mixture. Stir in nuts and raisins
(if desired). Bake in a greased loaf pan at 375F for about 50 minutes.
101
Desserts
Pie Pastry
This recipe is for a double-crust pie (the top and bottom of one pie).
2 cups flour
teaspoon salt
2/3 cup lard
8-10 tablespoons cold water
In a medium bowl, mix together flour and salt. Cut in lard with a fork until
it forms little crumbs. Slowly add 1 tablespoon of water at a time to the
flour mixture, gently tossing. Once all the water is added and dough is
formed, split the dough in half and form two balls. On a lightly floured
surface, use your hands to flatten each ball. Then use a rolling pin to make
two separate 12-inch circles. Use accordingly.
Easy Oil Pastry
This easy recipe is suitable for single-crust pies, like pumpkin pie.
1 cups flour
1 tablespoon sugar
teaspoon salt
cup oil
3 tablespoons milk
In a medium bowl, stir together flour, sugar and salt. Add oil and milk. Stir
with a fork. Form into a ball. Press dough firmly onto the bottom and up the
sides of a pie plate. Fill and bake as directed.
Graham Cracker Crust
Since graham crackers dont seem to exist in Ukraine, substitute with your
favorite cookies.
1/3 cup butter
cup sugar
1 cups finely crushed cookies (about 18 of them)
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Desserts
Crush cookies by placing them into a bag and rolling/hitting them with a
rolling pin. Next, melt butter; stir in sugar. Add crushed cookies; toss into
mix. Spread evenly into a pie plate, pressing onto bottom and up sides. Chill
about an hour or until firm. Fill and bake as directed.
Pumpkin Pie
1 cups mashed pumpkin
teaspoon salt
1 cups milk (not skim milk)
2 large eggs
2/3 cup brown sugar (substitute with an equal amount of white sugar and
one tablespoon of honey)
2 tablespoons white sugar
1 teaspoons cinnamon
teaspoon ginger
teaspoon nutmeg
teaspoon cloves
1 pie pastry (see recipes for pie crusts)
Combine all ingredients (minus pastry); mix well. Press your pie pastry into a
pie plate. Pour the pumpkin mix onto the pie pastry. Bake at medium-high
heat (400F) for 50-70 minutes or until you can insert a toothpick into the
pie and have it come out clean (it all depends on your oven). Let cool before
serving.
Ice Cream Pie
1 bag of ice cream (seriously, the stuff in bags is the best!)
1 graham cracker pie crust
whipped cream (use a packet of Smeta - follow instructions)
Prepare graham cracker crust as per recipe. Fill with ice cream. Top with
whipped cream. Freeze several hours before serving.
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Desserts
Apple Pie
6 cups apples, chopped and peeled
cup sugar
2 tablespoons flour
teaspoon cinnamon
teaspoon salt
1/8 teaspoon nutmeg
1 tablespoon lemon juice
2 pie pastries
Combine all ingredients and scoop into pie pastry. Cover with second pie
pastry, pinching edges shut and cutting a few slices in the top so that hot
air escapes. Bake in 425F oven 40-45 minutes.
Sour Cream Apple Pie
2 tablespoons all purpose flour
1/8 teaspoon salt
cup white sugar
1 egg, beaten
1 cup sour cream
1 teaspoon vanilla
teaspoon cinnamon (use nutmeg if you can find it)
2 cups apples peeled, cored, and chopped
1 pie pastry
1/3 cup white sugar
1/3 cup flour
cup butter
Pre heat oven to 400F (205C). Combine apples, 2 tablespoons flour,
cinnamon (or nutmeg) and salt. Mix together egg, sour cream, cup sugar,
and vanilla. Blend into the apple mixture. Pour filling into pie pastry. Then,
for the topping, cream together additional 1/3 cup sugar, 1/3 cup flour, and
cup butter or margarine. Set aside. Bake pie for 15 minutes. Reduce heat
to 300 F (150C) and bake for another 30 minutes. Remove from oven and
sprinkle with topping. Increase temperature to 400F again and bake
another 15 minutes.
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Desserts
Oatmeal Raisin Cookies
cup soft butter
cup sugar
cup brown sugar
2 eggs
1 teaspoon vanilla
1 cups flour
1 teaspoon baking soda
teaspoon cinnamon
teaspoon salt
2 cups oats
1 cup raisins
Preheat oven to 375F (190C). In one (large) bowl, mix the butter and sugars
together until they are smooth, then add the eggs and vanilla. In a second
bowl, mix the flour, baking soda, cinnamon and salt. Gradually add this to
the first bowl mixture. Stir until everything is well combined. Finally, stir in
the oats and raisins. Spoon onto ungreased cookie sheets and bake for 10
minutes, or until golden brown. Remove from baking sheet to cool.
Snickerdoodles
1 cup soft margarine or butter
1 cups sugar
2 eggs
2 cups flour
2 teaspoon cream of tartar
1 teaspoon soda
teaspoon salt
extra sugar
cinnamon
Mix together margarine, sugar and eggs. In a separate bowl, sift together
flour, cream of tartar, soda and salt. Add flour mixture to the sugar
mixture. Combine well. Chill dough for 20 minutes. Roll into balls. Then roll
balls in a in mixture of sugar & cinnamon. Place on un-greased cookie sheets.
Bake 10 to 15 minutes at a medium flame.
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Desserts
Sugar Cookie Cutouts
2/3 cup butter, softened
cup sugar
1 teaspoon baking powder
teaspoon salt
1 egg
1 tablespoon milk
1 tablespoon vanilla sugar
2 cups flour
In a large bowl, beat butter until smooth. Add sugar, baking powder, and
salt. Mix until well combined, scraping the sides of the bowl. Add egg, milk
and vanilla sugar - mix well. Slowly start adding flour; continue stirring until
all flour is added and well-mixed. Divide dough in half, cover, and chill for
30 minutes. On a lightly floured surface, roll half the dough at a time until
1/8" thick. Use cookie cutters to cut dough into desired shapes. Re-roll any
extra dough. Repeat until all dough is used. Place cookies on ungreased
cookie sheet(s) and bake at 375F for 7-8 minutes, or until the edges are
firm and the bottoms very lightly browned. Remove from baking sheet to
cool.
** If frosting the cookies, let them cool completely before doing so, and
use Powdered Sugar Icing (see recipe on page 114).
My Best Chocolate Chip Cookie Recipe
2 cups butter
2 cups brown sugar
2 cups white sugar
4 eggs
2 teaspoons vanilla
4 cups flour
5 cups oatmeal
2 teaspoons salt
2 teaspoons soda
1 cups of chipped dark chocolate
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Desserts
1 cup grated chocolate
3 cups nuts
Cream butter and sugars. Add eggs and vanilla. Mix in flour and oatmeal,
baking powder, soda and salt. Add chocolates and nuts. Stir well, then roll
into balls, place on cookie sheets and bake at a medium flame approximately
10 minutes or until golden.
Chocolate Chip Cookies (modified for Ukraine)
2 cups flour
1 tablespoon baking soda
1 tablespoon salt
1 cup butter, softened
1 cups sugar
1 tablespoon honey
2 eggs
2 chocolate bars (broken into tiny pieces)
1 cup chopped nuts (optional)
Preheat oven to 190C. Mix honey, sugar, eggs and vanilla. Mix in butter. In
separate bowl, mix flour, baking soda and salt. Add to butter mixture,
slowly stirring in. Add chocolate pieces and nuts (if using), last. Note: You
may have to add a little more flour if the dough is too sticky. Then, on
lightly greased cookie sheets, drop teaspoonfuls of batter. Bake for 7-9
minutes, or until lightly browned. Watch carefully so they dont burn.
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Desserts
Luscious Lemon Bars
Crust:
1 cup soft butter
dash of salt
cup powered sugar
2 cups flour
Filling:
4 eggs beaten
2 cups sugar
cup flour
6 tablespoons lemon juice
First, make the crust. Combine butter, salt, powdered sugar and 2 cups
flour. Mix well and spread into the bottom of a pan. Bake for 15 minutes on
medium flame. Set aside to cool. In the meantime, combine eggs, sugar,
remaining flour and lemon juice. Mix well. Pour into slightly cooled crust.
Bake an additional 25 minutes in hot oven.
Fudgy Brownies
cup butter
3 ounces unsweetened chocolate, coarsely chopped
1 cup sugar
2 eggs
1 teaspoon vanilla
2/3 cup flour
cup chopped nuts (optional)
In a medium saucepan, melt butter and chocolate over low heat, stirring
constantly. Remove from heat; cool. Meanwhile, grease an 8x8x2 pan; set
aside. Stir sugar into cooled chocolate mixture in saucepan. Add the eggs, 1
at a time, beating with a wooden spoon after each addition just until
combined. Stir in vanilla. Then, in a small bowl stir together the flour and
baking soda. Add flour mixture to chocolate mixture; stir until combined. If
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Desserts
desired, stir in nuts. Spread batter into prepared pan. Bake at 350F for 30
minutes. Cool on a wire rack.
Apple Cake
4 eggs
1/3 cup orange juice
2 teaspoon vanilla
1 cup salad oil
3 cups un-sifted flour
1/3 teaspoon salt
5 or 6 apples, pared and sliced
2 cups sugar (I use 1 cups of sugar)
sugar & cinnamon mixture (to sprinkle over apples)
Place eggs, orange juice, vanilla, oil, and sugar in large mixing bowl. Sift dry
ingredients into bowl. Turn mixer on low to start, increase speed to medium,
beat for 10 minutes. Spoon half of this mixture into greased and floured 10
inch tube pan, arrange half of the apple slices over mixture and sprinkle
with sugar-cinnamon mixture until well covered. Add remaining mixture, use
rest of apples, sprinkle with sugar and cinnamon as before. Bake in preheated 350F oven for 1 hour and 40 minutes. Cool in pan before turning out.
Substitute vanilla sugar for vanilla extract

when making cakes, cookies and other
desserts. And remember dessert is spelled
with two sesbecause you always want to
go back for seconds!
109
Desserts
Never Fail Chocolate Cake
1 egg
cup cocoa
cup margarine
1 teaspoon vanilla
1 cup sugar
1 tablespoon baking soda
cup buttermilk (milk plus vinegar) or kefir
cup hot water
1 cups flour
Cream together egg, cocoa, margarine, vanilla, sugar and soda. Then add
milk, water and flour. Mix together well. This is a small cake if you want to
make a 9 x 13 inch cake, you will need to double the recipe. Bake about 20
minutes at 375F in a greased pan. After cake cools, turn out of pan and
frost.
Carrot Cake
4 eggs, beaten
2 cups flour
2 cups sugar
1 teaspoon cinnamon
3 cups finely shredded carrots, lightly packed
cup oil
Allow eggs to stand at room temperature 30 minutes. Meanwhile, grease and
flour cake pan. Set aside. In a large bowl, mix flour, sugar, baking powder,
cinnamon and baking soda. Then, in a medium bowl, combine eggs, carrots,
and oil. Add egg mixture to flour mixture; stir until combined. Pour batter
into prepared pan. Bake at 350F for 30-35 minutes or until a toothpick
inserted near the center comes out clean. Cool 10 minutes, then invert and
remove from pan. Cool thoroughly before serving. Dust with powdered
sugar, if desired.
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Desserts
Fried Bananas
1 banana
sugar
milk
butter
cinnamon
flour
I usually estimate more than I measure, so I don't know the exact
measurements. Take about a cup of milk, a spoonful of flour, a spoonful of
sugar and a dash of cinnamon and mix them together. Melt butter in frying
pan. Slice bananas length-wise and dip into the mixed batter. Then fry the
banana. If you have extra batter, you can pour the rest onto the bananas in
the frying pan.
Rum Baked Bananas
Serves 8
5 bananas
grated rind and juice of 1 orange
3 tablespoons dark rum
cup brown sugar
pinch of ground ginger
few dashes of nutmeg
Preheat oven to 350F. Peel the bananas and slice them. Place into casserole
dish. Mix everything else with bananas. Cover with aluminum foil. Bake for
15 minutes. Serve with cream or yogurt or ice cream.
111
Desserts
Donalds Bananoffee
2 tins sweetened condensed milk (NOT evaporated milk)
2 or 3 bananas (depending on size)
pie crust (see recipes - I prefer Graham Cracker Crust)
whipped cream (if you like)
chopped nuts or other preferred topping
Remove the labels from the milk tins and place them in a pot of boiling
water so that they are fully submerged. (DO NOT pierce or open the tins in
any way). Boil for 2 to 2 hours. The tins need to always be submerged;
so, you may need to check them from time to time to add water. After
boiling, remove tins from water and set aside to cool. Take out pie crust
and slice enough bananas to make 2 layers along the bottom of the crust.
Once the milk tins are cool enough to handle, open the tins and scoop the
now caramelized milk into the crust on top of the banana slices. Put whip
cream on top, and sprinkle with preferred topping. Put in fridge to further
cool and set. (Generally, I let it cool overnight.)
Vanilla Pudding
cup sugar
3 tablespoons cornstarch
3 cups milk
4 beaten egg yolks
1 tablespoon butter
In a medium saucepan combine sugar and cornstarch. Stir in milk. Cook and
stir mixture over medium heat until thickened and bubbly. Cook and stir 2
minutes more. Remove pan from heat. In a separate bowl, beat the egg
yolks. Add 1 cup of the heated milk mixture. Then add the egg mixture back
into the milk mixture in the pan. Bring it to a gentle boil; reduce heat. Cook
and stir 2 minutes more. Remove pan from heat. Stir in butter and vanilla.
Pour pudding into a bowl. Cover surface of pudding with plastic wrap. Serve
warm or cold.
112
Desserts
Granola Bars
2 cups oatmeal
cup sugar
2 tablespoons honey
cup flour
dash of salt
cup butter, room temperature
1 teaspoon vanilla
cinnamon
Mix all ingredients and press into a greased pan. Sprinkle top with cinnamon
and bake 20 minutes. Let cool 10 minutes, but dont let granola harden in
the pan. Cut into squares.
** Experiment! Add raisins, dried fruits, chocolate pieces, etc., to the
batter before you bake the granola.
Peanut Butter Cups
3 100 gram milk chocolate bars
jar peanut butter (about 1 cups)
15 plastic disposable cups (like the kind youd take on a picnic)
butter
Cut the tops off the cups so the cups are about 2 inches high. Grease cups.
In double boiler, break 1 chocolate bars into pieces and melt, along with a
heaping tablespoon of peanut butter. Use a teaspoon to put a small amount
of this mixture into the bottom of each cup, shake it around so that it sits
evenly. There should be about of the chocolate/peanut butter solution
left in the pot. Add the rest of the peanut butter to this chocolate, melt,
spoon into cups. Hit them on the counter to get the peanut
butter/chocolate solution to settle evenly. Wait 1-2 hours for the peanut
butter/chocolate to harden in the cups, then melt the rest of the chocolate
and spoon on top. If you dont wait, the chocolate will just sink and your
peanut butter cups will be left topless.
113
Desserts
Fudge
1 can sweetened condensed milk
3-4 cups chocolate chips (break-up candy bars)
2 tablespoons milk/cream
2 teaspoons vanilla
1 cup chopped nuts (optional)
In a saucepan, over low heat, melt the chocolate into the condensed milk,
milk and vanilla. Remove from heat and stir in chopped nuts (if using).
Spread the mixture into a foil or wax paper lined pan (approximately 9 is
best). Chill for 2 hours, or until firm. Turn the fudge over onto a cutting
board, remove the foil and cut into squares. Store loosely covered at room
temperature. Lasts up to 2 weeks.
Ambrosia
1 can of mix fruit cocktail
2 small bananas (sliced)
3 tablespoons of shredded coconut
1 cup of fresh whipping cream (Arlo brand or Smeta brand)
Blend all ingredients together and chill in the fridge for 1 hour. Serve.
Powdered Sugar Icing
1 cup sifted powdered sugar
teaspoon vanilla sugar
1-3 tablespoons milk or orange juice
In a small bowl combine powdered sugar, vanilla and 1 tablespoon milk. Stir
in additional milk 1 teaspoon at a time until icing reaches drizzling
consistency.
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Desserts
Easy Smooth and Creamy Chocolate Frosting
1 can of caramel condensed milk (in brown can or jar)
package of cocoa
Mix well and spread on whatever you like.
Butter Cream Frosting
3 tablespoons sugar
3 tablespoons cornstarch
cup evaporated milk
1 cup milk
cup softened butter
12 tablespoons powdered sugar
1 tablespoon vanilla
Mix together sugar and cornstarch. Add evaporated milk and regular milk.
Cook in saucepan over medium heat, stirring frequently, until thick. Chill
thoroughly to form a custard. After chilled, cream together butter and
powdered sugar. Add cold custard a little at a time and continue beating
until like a whipped cream. Flavor with vanilla. Frost cool cake and then
refrigerate.
Add color to your frosting with a little prepackaged, fruit flavored food dye. The color of
the dye corresponds with the color of the fruit
on the package. But be careful a little goes
a long way!
115
Beverages
Ice a la Stokes
Serve to Ukrainians if you dare, especially in winter.

Buy an egg case at the bazaar. Split it in two. Wash it. Fill holes with
bottled water. Freeze. Add to warm beverages of your choice and let the
good times roll.
Kahlua
1
1
1
1
1
quart water
tablespoons instant coffee
cups sugar
packet vanilla sugar
cups vodka
Bring water, sugar and coffee to a boil in a saucepan. Simmer slowly for 2-3
hours. Mixture should turn very dark and syrupy. Add the vanilla and vodka,
then pour into vodka bottle and store in the refrigerator.
** Make a "White Russian" by combining 2 parts kahlua, 2 parts milk and 1
part vodka for some kick. Garnish with some ice cold ice a la Stokes.
Bret's Stolen-from-Greg Lemon Water
5 liters drinking water
1 lemon
Add lemon to drinking water. Shake. Drink.
Mimosa
champagne, chilled
orange juice, chilled
In pretty glasses, combine equal parts chilled champagne and orange juice.
116
Beverages
Hot Spiced Cider
1 liter apple juice
2 cinnamon sticks (or 1 teaspoon cinnamon)
3 cloves (or 1 teaspoon cloves)
1 fresh orange, sliced
1/3 cup sugar
Mix all ingredients except orange slices in a saucepan. Simmer for 10
minutes. Serve with orange slices.
Hot Cocoa
2 tablespoons cocoa powder
2 tablespoons sugar
1 cups milk
Combine cocoa and sugar; add 2 teaspoons cold milk to make a paste. Add
remaining milk and heat slowly, being careful not to boil.
Sangria
1 cup orange juice
cup lime juice
1 bottle dry red wine
- 1/3 cup sugar
ice cubes
orange and lime slices
In a large container, combine all ingredients except ice. Stir until all sugar
dissolves. Cover and chill 3-24 hours. Serve over ice.
** Cant find limes? Try lemons!
117
Beverages
Eggnog
Tis the season to be jolly! Pass the nog please.!

4 egg yolks, beaten
2 cups milk
1/3 cup sugar
1 cup whipping cream
2 tablespoons light rum
2 tablespoons bourbon
packet vanilla (or more to taste)
nutmeg
In a large saucepan, combine the egg yolks, milk and sugar. Cook and stir
over medium heat until the mixture coats a metal spoon. Remove from heat.
Place the pan in a sink or bowl of COLD water, and stir for 2 minutes. Stir
in whipping cream, alcohol, and vanilla. Cover and chill 4-24 hours. Serve
sprinkled with nutmeg.
** You can substitute rum and bourbon with brandy or cognac.
Lizs Lazy Apple Cider
4 liters apple juice
1 tablespoon cinnamon
1 tablespoon nutmeg
Combine all ingredients. Bring to a simmer. Simmer for a few minutes. Serve
hot or cold.
118
Beverages
Lizs Hard Cider
3 liters apple cider (see recipe)
1 packet dry yeast
1 cup sugar
3 liter glass jar
plastic lid
1 straw
3 plastic bottles (1 liter)
Pour warm cider into the banka. Add the yeast. Cover with plastic lid,
making sure to poke a small pen-sized hole in the lid beforehand. Stick a
straw in the hole, so that air can escape but nothing can get in (bend the
straw slightly). Let sit for 2 weeks at room temperature, or until bubbling
stops.
Transfer to plastic bottles. Add 1/3 cup sugar to each bottle, using a
funnel. Tightly screw on caps. Let sit for at least one more week at room
temperature. Refrigerate before drinking. Open over the sink, because the
cider can be VERY carbonated. Enjoy!
Samahon
As if we could publish it here...go ask your neighbor Vasya!!
Lemonade
1 cup lemon juice
3 cups water
sugar to taste
Combine all ingredients and place in the refrigerator. Serve cold with a slice
of lemon.
119
Beverages
Pomegranate Martini
Great for a holiday party!

pomegranate nectar
vodka
sugar syrup
You'll need 1 part vodka to 3 parts juice. In other words, for 1 liter of
juice, use a .3 bottle of vodka. Mix with 1 quarter cup (75 grams) sugar
syrup. To make sugar syrup, dissolve two tablespoons of sugar in water. Use
chilled juice and vodka. Mix all ingredients in a pitcher and stir. Serve in
chilled glasses garnished with fresh pomegranate or berries.
120
Canning & Preserving

(a.k.a. Making it Through the Ukrainian Winter)
Freezing fruits and vegetables

If you live in place where the last fresh fruits and vegetables disappear
with the first snow (except of course for beets, carrots, potatoes and
cabbage), and you happen to have a sizeable freezer, consider asking
someone at home to send some freezer bags. Wash and dry your vegetables
and/or fruits, core if necessary, and place in the bags. (If you dont mind a
little freezer burn, Hugo Boss packets with do.) Good vegetables to freeze
include string beans, cauliflower, corn on the cob, and red or yellow peppers.
Good fruits to freeze are berries like strawberries, blackberries and
blueberries, as well as pumpkin. But dont be afraid to experiment.
Drying fruits, vegetables and herbs
Love sun-dried tomatoes? Have a hankering for hot peppers? Diggin some
dill? No problem! Read on:
Dried hot peppers
Wash and dry desired number of hot peppers. Tie or thread stems
onto a piece of string so that they hang nicely. Place, hanging, in
well-ventilated place for about a month until completely dried and
hard. Store in plastic bags.
Sun-dried tomatoes
Wash and dry 1 kilogram plum (Khersonski) tomatoes (they work
best because they have the least amount of seeds). Halve and deseed using a spoon. Place on a foiled lined baking sheet and lightly
drizzle with oil. Bake on the absolute lowest setting possible 8-9
hours, turning the tomatoes every 2 hours and rearranging their
position on the baking sheet. When done, the tomatoes should be
hard, but not burned, and retain a deep red color. Let cool
overnight and store in glass jars or plastic bags.
Dried herbs
Choose, wash and hang herbs upside down in a well-ventilated place.
Once completely dry, store in plastic bags or glass jars.
121
Canning (a.k.a seal and store)
Canning in Ukraine is different from canning in America. There arent

pressure boilers or super-duper hermetic sealers. The key to safe canning
here is sterilization, and if you do that you can can almost anything. See the
recipes in this section for ideas.
Things youll need:
- glass jars
- lids
- sealer (a good one should cost around 27UAH at the bazaar - its called a
klyuch in Ukrainian)
- a big, wide pot
- several small rags or scraps of cloth
Before you put anything in the jars, wash them with hot, soapy water, and
rinse them thoroughly. Let air dry. Or keep them submerged in clean warm
water if the contents youll be placing in the jars will be hot so they wont
crack. Alternatively, you can place a spoon in the cool jar to keep it from
cracking while adding hot ingredients. Also, always leave some space ( - 1
inch), called headroom, at the top of the jar. Never fill it all the way to the
top.
After you put your product into the jars, place the lids on top of the jars.
Carefully place the jars into your biggest, widest, pots. Place clean rags
between the jars so that they dont hit each other and crack. Slowly add
about 3-4 inches of water to the pots (if youre using small jars, fill the
pots to about 2/3 the height of the jars). Gently bring to a boil on mediumhigh heat. Reduce heat to medium but continue boiling. Do NOT stop boiling.
Only begin timing the boil once you actually see bubbles. For vinegar-based
and jam recipes, less time (20 minutes or so) is needed. For non-vinegar
recipes, boil the jars about 40 minutes to be safe. Shut off the burners
and carefully remove the jars (theyll be REALLY hot), trying not to remove
the lids as best you can. Place on a hard, flat surface and seal. To work the
sealer, place it on the lid and turn it clockwise then counterclockwise. It will
stop automatically when you need to change direction. Carefully place the
sealed jars upside down on the floor and cover with a warm blanket or towel
so that they cool down slowly. You might want to place a plastic bag(s) on
122

the floor to protect against leaks and/or explosions. Check the jars in 24
hours for hissing, cracks and/or bubbles. If there are none of these
problems, store them upright in a cool, dark place. If there are problems,
pry off the lids, re-boil and seal again. Properly sealed jars will last up to a
year, even more.
Before eating any home-canned foods, check to make sure the seal has not
been broken (a convex lid is a bad sign), as well as for mold, funky smells or
discoloration. If you see/smell any of these things, toss the product as you
would do with any spoiled foodstuff. Its better to be safe than to get
botulism!
123
Canning Recipes
At the end of all these recipes you will see the words seal and store. For
detailed instructions on how to do this, read the previous section. Feel
free, as well, to use these recipes for reasons other than canning, in which
case, simply follow the recipe to the end, ignoring the directions to seal
and store.
Skinless Sauce Tomatoes
1 kilogram of fresh tomatoes = 1 liter of canned tomatoes, so purchase

accordingly
Wash tomatoes. Bring a medium sized pot of water to boil. In the meantime,
prepare a cool bowl of water at your workstation. Place 3-4 tomatoes into
the boiling water, blanching them about for 45 seconds. Using a slotted
spoon, transfer them from the hot water to the cool water. Chill about 1
minute. Remove from the cool water and using a fork (or a knife) peel the
skin off the tomatoes. Slice into quarters (removing the stem area if
desired) and put into jars. Fill the jars to about inch from the rim. Pour
boiling water into the jars to fill any empty space, covering the tomatoes
and leaving inch at the top (place a spoon into the jar while pouring the
water to prevent cracking). Seal and store.
Chili Sauce
(Makes about 12-15 pints)
12 medium onions
40 large tomatoes (or 50 roma tomatoes)
24 red hot peppers (mix green & red)
8 cups sugar brown or white (or less to taste - I only use 4-5 cups)
8 cups white vinegar
6 teaspoons salt
3 apples diced and peeled
5 cloves garlic pressed
124
Canning Recipes
Grind tomatoes, peppers and onions together (with seeds) in food
processor. Add sugar, vinegar garlic, and salt; bring to a boil. Add apples,
reduce heat to medium and simmer for at least 4 to 5 hours. The longer
you simmer it the thicker and more intense the flavor. Pour hot product
into canning jars leaving a half-inch headroom. Seal and store.
Ragin Salsa
(Makes about 3 liters)
3 kilograms tomatoes, finely chopped (and de-cored)
3-4 onions, chopped
a small palmful of dried or fresh parsley
a few large sprinkles of dried cilantro (optional)
2-3 hot red chili peppers (the more seeds, the spicier itll be), diced
1 regular pepper, chopped (optional)
1 teaspoon olive oil
salt
pepper
Combine all ingredients in a large bowl. Mix well. Seal and store.
Hot Pepper Rings

hot peppers, sliced
garlic cloves
vinegar
water
salt
Slice hot peppers into rings. Pack pepper rings and one clove garlic into pint
jars. Add 1 teaspoon of salt to each jar. Boil equal parts white vinegar
and water and pour over peppers till covered. Seal and store. Let sit in
the cupboard for 7 weeks.
125
Canning Recipes
Ludmilas Adzhyka
(Makes 5-6 liters)
5 kilograms tomatoes
1 kilogram sweet peppers, chopped
1 kilogram apples, peeled, cored and chopped
1 kilogram carrots, grated
250 grams vinegar
500 grams oil
300 grams sugar
300 grams garlic (pressed)
Prepare all the ingredients. If you want the tomatoes to be skinless, blanch
them and peel them. I dont think they need to be skinless. Otherwise,
prepare the tomatoes, as well as all the other vegetables (skin the apples
and carrots before chopping them). Combine the tomatoes, peppers, apples
and carrots in a big pot. Simmer gently on low heat for about two hours.
Add the vinegar, oil, sugar and garlic. Simmer gently another hour. Cool
slightly before putting into jars. Seal and store.
Shupels Pickles
(Makes one 3 liter jar or several small jars worth)
2 kilograms fresh pickling cucumbers
100 grams coarse salt
2 heads of garlic, peeled and halved
2 stalks of horseradish, sliced
100 grams vodka
Wash, remove stems and ends of the cucumbers. Pack tightly into as many
glass jars as needed. Divide the vodka, salt, garlic and horseradish evenly
between the jars. Fill jars with water. Seal and store.
126
Canning Recipes
Kosher Dill Pickles
If you use smaller cucumbers, youll end up with less full jars, but your
pickles will be crunchier!
3 pounds pickling cucumbers
3 cups water
3 cups (cider) vinegar
cup coarse salt
fresh dill heads, seeds or the like (you can buy it dried at the supermarket
as well)
garlic (peeled and halved)
Wash, remove stems and ends of the cucumbers. Slice if desired. Tightly
pack cucumbers into as many jars as needed. Add some dill and two pieces
of garlic. Boil together water, vinegar, and salt. Pour hot vinegar mix over
cucumbers. Seal and store.
** You may also add sliced carrots and/or more garlic if desire.
Svitlanas Pickles
(Makes one 3 liter jar)
2-3 kilograms cucumbers, depending on size
75 grams coarse salt (about one shot glass worth)
half a bunch of dill
2 stalks of horseradish (sliced or grated)
head of garlic (whole, sliced and pressed - vary it up)
Shove as many clean cucumbers as you can into a 3 liter banka. Add the dill,
the horseradish, and the garlic. Fill the jar with cold water, then add the
salt. Let stand, loosely covered, for three days. As it sours, it will start to
bubble and froth. This is good. After three days, pour the liquid from the
banka into a large pot. Bring it to a boil. Then pour it back into the banka.
Seal and store.
127
Canning Recipes
Hot Garlic Dill Pickles
1 gallon water
30-40 pickles
a bunch of dill
1 whole head garlic
15-20 hot peppers
quart white vinegar
- cup salt
Begin boiling water. In the meantime, wash pickles. Add some dill, garlic, hot
peppers and pickles to a big pot. Then add another layer of dill, garlic, hot
peppers and pickles. Continue to layer as necessary. To boiling water add
vinegar and salt. Taste for enough salt. Pour boiling mixture over pickles.
Use a dish on top and weigh it down with a brick or plastic bag of water.
Cover with a plastic bag and let sit for a couple weeks to sour. Seal and
store.
Mustard Pickles
1 gallon cider vinegar
1 cup salt
2 cups sugar
1 cup dry mustard
1 cup water
Mix first four ingredients, and then add 1 cup water to vinegar mixture.
Wash cucumbers and put in canning jars. Pour liquid over cucumbers, seal
and store.
Spicy Sweet Pickled Vegetables
cauliflower, string beans, carrots, peppers, cucumbers, mini onions
hot peppers (as many as you want)
4 cups vinegar
4 cups water
cup salt
cup sugar
128
Canning Recipes
In a medium saucepan, combine vinegar, water, salt and sugar. Bring to a
simmer. Cool slightly and taste the mixture. If it is too sweet, too sour, or
too salty for your liking, adjust accordingly. Wash, peel (if necessary) and
cut all vegetables into bite-sized pieces. Slice hot peppers into rings. Dont
discard seeds if you want it to be really spicy. Pack all vegetables, including
hot peppers (and seeds) into clean glass canning jars. Leave 1 inch space at
the top of the jar. Cover the vegetables completely with the liquid. Repeat
until you have used all your vegetables, making more brine as needed. Seal
and store.
Grandmas Zucchini Relish
(Makes 6 pints)
10 cups ground zucchini
2 ground bell peppers
4 cups ground onion
5 tablespoons salt
2 cups vinegar
5 cups sugar
1 teaspoon nutmeg
1 teaspoon dry ground mustard
1 teaspoon turmeric
2 teaspoons celery seed
Combine ground zucchini, peppers, onion and salt. Let blend overnight in the
refrigerator. The next day, combine vinegar, sugar, nutmeg, mustard,
turmeric and celery seed in a pot. Bring the mixture to a boil, add ground,
rinsed, vegetables and simmer for 30 minutes. Seal and store.
Why so many pickle recipes? You need

something to wash all those shots of
samahon down with!
129
Canning Recipes
Canned Pickled Eggplant
3 kilograms eggplant
4 sweet red peppers
2 small hot peppers
1 glass of vinegar
2 heads of garlic
Slice eggplant and salt for 20 minutes 1 hour. Lightly fry eggplant. Grind
peppers and garlic, mix with vinegar. Spoon over eggplant and let
that sit for 3 days. Seal and store.
Sauerkraut
Yet another wonderful thing to do with cabbage! Try making varenyky with
sauerkraut - you wont be disappointed.
2 kilograms cabbage
3 tablespoons coarse salt
water
Remove the core and green outer leaves of the cabbage. Cut into quarters.
Very thinly slice each quarter, so that all the pieces are long and thin. In a
very large (clean) bowl or bucket, combine the cabbage with salt. Using your
hands, mash the cabbage until it becomes watery. Keep doing this until the
cabbage begins producing its own liquid (itll take 10 minutes or so). If the
cabbage does not produce enough juice to cover itself, add more brine until
the cabbage is submerged 1-2" below the surface of the liquid. You can
make brine by following this proportion: 1 teaspoons salt to 1 quart water.
Once the cabbage is submerged, keep it that way by placing a clean plate on
top of the cabbage and weighing it down with 2-3 jars filled with water.
Dont forget to put lids on the jars so that they dont get knocked over and
dilute your brine! Next, place a heavy, clean towel on top of the
bowl/bucket and move it to a warm, dark place. Aim for somewhere with a
consistent room temperature. Let ferment for 10-14 days, stirring daily and
tasting occasionally. After the cabbage acquires the desired sourness,
transfer it to a large pot and slowly bring it to a boil. Simmer 5-15 minutes
130
Canning Recipes
until all of the cabbage is tender. Pack cabbage into glass jars, then pour
enough of its own liquid back over it to cover it. Seal and store.
** You may also store the sauerkraut in the refrigerator if you want to use
plastic lids and skip the boiling step - however, it wont have nearly as long a
shelf life.
Zucchini Jam
2 medium-sized zucchinis
kilogram lemons
sugar to taste (usually 1-3 cups, depending on sweetness desired)
Peel and chop zucchinis into small pieces. Grind the lemons into farsh,
peel and all, removing seeds. Mix zucchini and lemon in saucepan, bring to
boil and add sugar. Simmer 5 minutes, set aside until cool. Bring again to
boil, simmer 5 minutes, set aside to cool. Do this 3 times, and then bring
the mixture to a boil for 15 minutes, stirring frequently so it does not burn.
Seal and store.
Berry Jam
4 cups fresh berries
lemon
2-3 cups sugar (to taste)
Wash and drain berries. Put them in a bowl and squash them. Squeeze in the
juice of half a lemon. In large saucepan, slowly start bringing this mixture
to a boil. Add sugar. Simmer 5 minutes, set aside until cool. Bring again to
boil, simmer 5 minutes, set aside to cool. Do this 3 times, and then bring
the mixture to a boil for 15 minutes, stirring frequently so it does not burn.
Seal and store.
If you dont want to hermetically seal your jam, you

can keep it in the refrigerator!
131
Canning Recipes
Watermelon Jam (from my coordinator)
lots of watermelon
I tried this out when I had too much watermelon after making jack-olanterns. Take watermelon and de-seed them. Take the meat of the
watermelon and fill up a giant pot. Boil watermelon until all the water is
gone, and the watermelon turns a deep maroon color. It will take about 3
hours or so, and if you start out with a full pot, you'll probably end up with
a quarter of a pot worth of jam. No need for extra water (the watermelon
has enough water), and no need for sugar (once the water is boiled out, the
watermelon is sweet enough). Seal and store.
Compote
Try apples with pears, grapes, or berries.

fresh berries and/or fruit
sugar
boiling water
Peel, wash, and cut (if necessary) fruit. Put into glass jars. Fill with boiling
water. Add sugar to taste. Seal and store.
Youll never buy boxed juice again!
132
Canning Recipes
Applesauce
If using red apples, you can leave the skins on for a rosy color .
24 cups chopped apples (about 2-3 kilograms)
2 cups water
cinnamon
-1 cups sugar
In a large, heavy kettle combine water, apples and if desired, cinnamon (to
taste). Bring to a boil, reduce heat. Simmer, covered, for 25-35 minutes, or
until apples are very tender. Stir often. Press apples through a sieve. Or
mash them, then strain with a colander to remove any excess water. Return
pulp to kettle. Stir in sugar to taste. If necessary, add an additional - 1
cup of water for desired consistency. Seal and store.
** Cooled applesauce may also be frozen.
133
Conversions
Oven Temperature Conversions
Fahrenheit Setting
Celsius Setting
Gas Mark (Flame)
300F
150C
2 (very low)
325F
160C
3 (low)
350F
180C
4 (medium)
375F
190C
5 (medium)
400F
200C
6 (medium-high)
425F
220C
7 (high)
450F
230C
8 (very high)
475F
240C
9 (very high)
500F
260C
10 (extremely high)
134
Conversions
Liquid & Solid Conversions
Ounces
oz
1 oz
2 oz
2 1/3 oz
3 oz
4 oz
5 1/3 oz
6 oz
8 oz
10 oz
12 oz
14 oz
16 oz
20 oz
24 oz
28 oz
32 oz
36 oz
40 oz
48 oz
64 oz
128 oz
Tablespoons
1 TBSP
2 TBSP
4 TBSP
Cups
8 TBSP
cup
2/3 cup
cup
1 cup
1 cups
1 cups
1 cups
2 cups
2 cups
3 cups
3 cups
4 cups
4 cups
5 cups
6 cups
8 cups
16 cups
16 TBSP
32 TBSP
Pounds
cup
1/3 cup
lb
lb
lb
1 lb
2 lbs
2 lbs
3 lbs
Grams
15 g
30 g
60 g
Other
85g
115 g
180 g
225 g
285 g
340 g
400 g
450 g
560 g
675 g
800 g
900 g
1000g
1125g
1350g
1 pint
1 quart
2 quarts
1 gallon
ounces to grams = ounces multiplied by 28.35

grams to ounces = grams multiplied by .035
cups to grams = cups multiplied by 225
135
Spices & Stuff
Youd be surprised what you can dig up in even the tiniest village mahazyn.
But because the best stuff is usually stashed under the counter or hidden
behind a display of Cerezos, youll probably need to know how to ask for it.
English
Almond
Aluminum foil
Anise
Baking powder
Butter
Buttermilk
Butterscotch
Cardamom
Caramel
Caraway seed
Cayenne pepper
Ukrainian
Celery seed
Chili pepper
Cilantro
Cinnamon
Cloves
Condensed milk
Coriander
Corn/potato
starch
Cream
Cream cheese
Cream of tartar
Cumin
Curry
Date
Dill
Flax seed
Flour
'
Baking soda
Basil
Bay leaf
Breadcrumbs
136
Russian
Spices & Stuff

Food coloring
Garlic
Ginger
Honey
Lard
Marjoram
Mustard seed
Nutmeg
Oil
Olive oil
Oregano
Paprika
Parsley
Pepper
Poppy seed
Powdered sugar
Rosemary
Salt
Sage
Saffron
Sesame seed
Soy sauce
Sugar
Thyme
Turmeric
Vinegar
Yeast
A super big thank you, with love, to Nick

Stokes for typing all the Ukrainian and
Russian (and making sure everything was
spelled right).
137

1 cup = 1 full teacup or of a coffee cup
1 teaspoon = 1 small spoonful
1 tablespoon = 1 soup spoonful
1 square ounce of unsweetened chocolate = 3 tablespoons of cocoa + 1
tablespoon of butter
1 cup corn syrup = 1 cups white sugar + cup water
1 cup brown sugar = 1 cup white sugar + 1 tablespoon honey
1 cup honey = 1 cup molasses
1 cup buttermilk = 1 cup milk + 1 tablespoon vinegar, but let stand for 5
minutes
1 cup evaporated milk = cup regular milk + cup condensed milk
For vegetable soups, it helps to saute or roast vegetables before adding
them. This makes their flavors more vibrant.
Jazz up otherwise lackluster store bought tomato sauce with a drizzle of
olive oil and a dash of black pepper. You can also add sauted mushrooms,
onions and/or garlic, as well as any green spices you like.
If your soup, sauce, etc., is too salty, stick half a potato in it for 10
minutes, then remove
Rinse your rice before cooking it to remove indigestible extra starches
Chili pepper can be substituted for cayenne pepper
Oregano can be substituted for marjoram
Lemon juice and vinegar can be equally substituted
138

If youre one egg short, substitute 2 tablespoons of mayonnaise in place
of the missing egg
Vanilla sugar can be used in lieu of vanilla
A good egg will sink
Garlic is easier to peel if you mash it on the counter first
Use a garlic press for the best flavor
Make your own powdered sugar by putting regular sugar into a coffee
grinder
Handle pie crust as little as possible to ensure a melt-in-your-mouth
finished product
Sprinkle lemon juice over fruits and vegetables to keep them from turning
brown
Never buy fish that smells like fish, has sunken eyes or is soft to the
touch
Make whipped cream by putting fresh cream into a jar and shaking - just
dont shake too long or youll have butter!
Dont refreeze products that have already thawed
Use three times as many fresh herbs as dried herbs
Cheese grates better when its chilled
Chilled onions are less apt to make you cry
Celery isnt usually sold in stalks in Ukraine - look for root balls instead
139

To prevent veggies from spoiling in the refrigerator, line the veggie
drawers with old newspapers or even toilet paper to suck away excess
moisture
In Ukraine there are three grades of flour - try to buy the first grade
when possible
Dull knives cause more accidents than sharp ones, so invest in a good knife
Buy a plastic cutting board for use with meats dont use a wood one
because the bacteria can get trapped in the woodEEEW!
Add protein to salads by adding crumbled brynza (a feta-like cheese)
Add nuts to salads and side dishes for extra protein
Grow your own sprouts. Soak cup seeds in water for 8 hours, then rinse
and place on a plate lined with a clean, wet cloth. Cover with another clean,
wet cloth. Rinse several times a day. Sprouts will appear within 24-36 hours.
Toast flax seed to sprinkle on vegetables, salads, etc.
Cook rice more quickly by browning it in an un-greased skillet before
boiling
Stock up on pre-packaged Ukrainian spices for borshch, kotlety, chicken,
fish, adzhyka, etc.
140
How to...Boil Water.
How To
Look through your cabinets (those things on the wall in the kitchen and
under the sink) and find a large pot. Take said pot and fill three-quarters of
the way with water from the tap. Place said pot on the stove (that thing you
light to cook food) and then light the stove. Turn the gas on high, cover the
pot with a lid and wait. If you watch the pot, it will never boil. Once it does
boil however, be careful to distinguish between the boils. A simmer is a
gently bubbling at the bottom of the pot, giving the water a slightly
carbonated look. A steady boil involves medium-sized bubbles, that are, as
the name implies, rather steady. A toy boat in this pot, however, would not
turn over. A rolling boil, on the other hand, involves large bubbles - or
rather, waves. This is the tsunami of boils. The boat would definitely
capsize. Lastly, is the violent boil. If this happens, turn off the gas, and
leave the room. The water has won.
How to...Cook Rice.

Boiled rice: This is not the same as steamed rice. The recommended
proportions are nine cups water to one cup of rice. Add one teaspoon of salt
to the water, bring it to a boil, then add the rice. Shake the pot gently so
that rice settles. DONT STIR. Keep the water boiling 15-18 minutes
(white rice) or 35-40 minutes (brown rice), then test a piece at the
minimum time. Its done when its firm, but not hard and not mushy. Drain
and serve.
Steamed rice: Bring two cups water and a pinch of salt to a boil. Add one
cup white rice and stir, reducing heat to low. Put a tight fitting lid on the
pot. DONT LIFT THE LID for 20 minutes. After 20 minutes, lift the lid
and you should see dimples in the rice surface, and all water should be
evaporated. Fluff with a fork and serve.
141
How To
How to...Cook Beans.
First, wash your beans in cold water. Second, if possible, soak your beans
overnight prior to cooking them. They triple in size so make sure to add
plenty of water. (Lentils dont need to be soaked.) Third, look at the
following chart:
Type of beans (1 cup)
Cups of water
Cooking time
Yield (cups)
Black beans
1 hours
Chick peas
2 - 3 hours
White beans
1 hour
Kidney beans
1 hour
Lentils
35 minutes
Pinto beans
1 hours
Small beans
1 hour
*** These times are for pre-soaked beans. If youre not the pre-soaking
type, cooking time and water needed to cook them in will increase a lot.
How to...Cook Pasta.

Fill a pot with water. Add a little oil and a little salt. Bring the water to a
rolling boil. Slowly add pasta. Reduce heat only if the pasta starts to boil
over. Be careful not to over cook, or youll end up with mush. So how do you
know when its done? It should be firm, yet not mushy and definitely not
still have any undercooked dough at the center. Generally speaking, thin
pastas (vermicelli, angel hair) and cheap Ukrainian brands do not take long
to cook: 3-5 minutes. Thicker pastas, like bow ties or rigatoni, as well as
Italian imports, generally take 8-10 minutes.
142
How to...Boil an Egg.
How To
If your eggs are straight from the chicken via the local Baba, clean your
egg. Then add cold water to a small sauce pan. Place the egg in the water, so
that it is covered. Slowly bring the water to a boil. Boil for about ten
minutes if you want hard boiled eggs, three minutes if you want soft boiled
eggs.
How to...Cook Potatoes.

In Ukraine it is recommended that you peel and wash your potatoes. If you
choose not to, wash and scrub them thoroughly.
Baked potatoes: These are only good with skins, so be dont use any glowing
potatoes. Scrub and wash your potatoes. Poke them once with a fork. Wrap
them in a layer of aluminum foil and bake on medium heat for about one
hour. Enjoy with smetanoyu.
Boiled potatoes: Peel, wash and quarter the potatoes. Place them in a pot
filled with cold water. Bring the water to boil and cook the potatoes 10-15
minutes, or until they can easily be stabbed with a fork. (Smaller pieces will
cook faster, larger ones will take longer.) Drain and serve.
Mashed potatoes: Follow the instructions for boiling potatoes, but let them
cook a little bit longer. You want the potatoes to break apart easily. Drain
and return the potatoes to the pot. With a masher, or a fork, begin to mash
the potatoes. Many Ukrainians simply add butter at this stage. You may also
add a little milk and/or sour cream, as well as salt and pepper. (Start with a
little, then keep adding to get the desired consistency, otherwise you could
end up with potato soup!) I also like to add pressed garlic and/or dried
green onions (available in little packets like most spices).
143
How to...Handle a Bird.
How To
Chicken. Turkey. You got one at the bazaar. A whole one, or maybe some
pieces. But now what do you do with it?
First and foremost, always wash your hands, utensils, cutting boards,
counter tops, etc., with HOT soapy water after handling raw poultry. Also,
if possible, cut up your bird on a plastic cutting board rather than a wooden
one. Germs love wood.
Next, if you bird still has its insides, remove them. Feed them to the
neighborhood dogs. If youre planning to stuff the inside of the bird (for
example, on Thanksgiving) rinse the inside cavity with water, let it drain
well, and then pat the bird dry with paper towels. If youre not stuffing it,
you dont need to do this. All the bacteria will die when you cook it.
If youre going to marinade the bird, do it in the refrigerator. Also, any and
all marinade that has touched the bird must be thoroughly cooked as well.
If you buy a chicken or turkey and dont plan to eat it immediately, you can
freeze it for up to one year. Its best to wrap it up in aluminum foil, or have
your mom send you some freezer bags from the USA.
When thawing frozen birds, do so in the refrigerator. Plan on 1 day for
every 5 pounds. An alternative (and quicker option) is to submerge the
wrapped bird into a large bowl of cold water. Allow 30 minutes for each
pound.
Skillet cooking times vary, depending on the thickness of the meat. Its
always done, however, when the center is no longer pink. Pink = belly ache
(or a trip to PCMO).
144
How To
Oven Cooking Times for Poultry:
Type of Bird
Oven Temperature
Time
Chicken
pieces
375F or 190C
45-55 minutes
Whole
chicken
375F or 190C
1-1 hours (2 - 3 pounds)

Add 30 minutes for each half pound.
Whole
stuffed
turkey
325F or 170C
3 hours (8-12 pounds)

Add 15 minutes for each additional
pound.
How to...Bake Without an Oven.

What you need: a large, heavy pot
small baking pans that will fit within the pot
two empty tuna cans minus tops and bottoms
stove top burner or hot plate
What to do:
Place the large pot on a burner. Place the tuna cans on the bottom, inside
the pot. Turn on the heat at low. Cover with a lid to allow the pot to
preheat. Put whatever youre baking into the small baking pans. Place
these pans on top of the tuna cans, allowing the air to circulate and
preventing burning. Cover and bake. Not that it will take some trial and
error to find the right temperature and cooking time. Check progress of
baking by frequently lifting the lid a little and peeking.
Tips:
* Once you figure out correct flame height, baking times, etc, make sure to
write them down so you dont forget.
* Use a tight-fitting lid - it keeps the heat in better.
* Try to use a heavy duty pan for your dutch oven rather than an aluminum
one.
145
To Market, To Market
A list of suggestions to help you navigate the bazaars, mahazyny, kiosks and
supermarkets of Ukraine. These are only the necessities - feel free to
stray. In fact, please do!
Staples:
onions
garlic
carrots
eggs
cheese
milk
yogurt
butter
kielbasa and/or sausage
farsh and/or soy
bottled water
flour
sugar
salt
pepper
baking powder
baking soda
coffee
tea
beans
pasta
cookies
crackers
candy
kasha (hrecha, manka, etc.)
nuts
oil
vinegar
rice
yeast
spices (thyme, oregano,
rosemary, chili powder, curry,
basil, bay leaves, parsley flakes)
Condiments:
mayonnaise
mustard
ketchup
jam
honey
vodka
Canned goods:
corn
peas
olives
mushrooms
sprotty (little fishes)
tomato paste
tomato sauce
Perishables:
beets
cabbage
potatoes
Perishables Continued:
146
To Market, To Market
Things you CAN buy in Kyiv
(and other cities) but for a
price:
Things from America:

grated Parmesan cheese
muffin tins
disposable pie plates
(more) Tabasco
peanut butter
real coffee
Ziploc baggies
freezer bags
fajita seasoning
taco seasoning
boxed macaroni and cheese
ranch dip
whatever your heart desires
Tabasco
canned tuna
Parmesan cheese
BBQ sauce
olive oil
blue cheese
Feta cheese
lasagna noodles
imported spirits/wine
vegetables out of season
beef (ground or otherwise)
tortilla chips
peanut butter
Oreos and Chips Ahoy!
147
Safe Food Storage Tips

You cant see, smell or taste harmful bacteria that may cause food borne
illness. Some guidelines for protecting yourself and your loved ones.
PRODUCT
Eggs
Fresh in shell
Raw yolks and whites
Hard-cooked
Mayonnaise
Commercial, opened
unopened
Butter
Sour Cream
Commercial, opened
unopened
Yogurt
Curd Cheese
Prepared Salads
Store prepared or homemade
Processed Meats
Hot dogs, opened
unopened
Lunch meats, opened
unopened
Bacon
Hard sausage
Fully cooked half ham
Fresh Meats
All ground meats, stew meats
Beef, veal, lamb and pork
Organ meats
Soups and Stews

Vegetable and meat added
Fresh Poultry
Whole chicken or turkey
REFRIGERATOR
FREEZER
3-5 weeks
2-4 days
1 week
Do not freeze
1 year
Do not freeze
2 months
Check expiration date
1 month
Do not freeze
Do not freeze
6 months
5-7 days
Check expiration date
7 days
5 days
Do not freeze
Do not freeze
1 month
Do not freeze
3-5 days
Do not freeze
1 week
2 weeks
3-5 days
2 weeks
7 days
2-3 weeks
3-5 days
1-2 months
1-2 months
1-2 months
1-2 months
1 month
1-2 months
1-2 months
1-2 days
3-5 days
1-2 days
3-4 months
6-12 months
3-4 months
3-4 days
2-3 months
1-2 days
1 year
Safe Food Storage Tips

pieces
Cooked Leftovers
Fried chicken, plain pieces
Poultry casseroles
Meat and meat casseroles
Pizza
Stuffing
1-2 days
9 months
3-4 days
3-4 days
3-4 days
3-4 days
3-4 days
4 months
4-6 months
2-3 months
1-2 months
1 month
FRIDGE FACTS
*Wipe spills immediately
Clean surfaces with hot, soapy water, then rinse well.
*To prevent smells
Put an opened box of baking soda on the shelf to absorb smells.
*To remove difficult smells
Wipe with equal parts vinegar and water, wash with a solution of baking
soda and water, or keep a cotton swap soaked with vanilla inside freezer.
*Freezer burn
Is not really all that bad. Simply cut away the grayish bits before cooking.
SAFE THAWING TECHNIQUES
*In the refrigerator:
Small amounts (a pound or so) usually require a day. Larger amounts, like a
turkey, will take 24 hours for every 5 pounds.
*In cold water:
Place food in leak proof packaging or plastic bag. Submerge in cold tap
water, changing water every 30 minutes. Small packages can defrost in an
hour or less. A 3-4 pound package may take 2-3 hours. Cook immediately.
DO NOT THAW ON THE COUNTER! BACTERIA LOVES THIS IDEA!
Vitamin Chart
VITAMIN
NECESSARY in...
VITAMIN A
hair retention & luster

supple / moist skin
Vitamin B-1
[Thiamin]
growth & muscle tone

forms enzymes in liver
cleans arteries of fat
good metabolism
healthy hair/skin/nails
healthy vision
metabolism / circulation
creates sex hormones
healthy skin / tongue
produces enzyme that
converts food to energy
body fluid balance
metabolism / digestion
to absorb vitamin B-12
Vitamin B-2
[ Riboflavin ]
Vitamin B-3
[ Niacin ]
Vitamin B-5
Vitamin B-6
Vitamin B-12
[ cultured ]
Vitamin B-15
Vitamin C
[Ascorbic Acid]
Vitamin D
[source: sun]
Vitamin K
Vitamin P
develop red blood cells

helps use amino acids
helps create RNA /
DNA
metabolizes foods
proteins / sugars / fats
fights bacterial
infections
aids healing wounds
maintains collagen
[smoking extracts it]
strong teeth / bones
heart functions
stable nerve system
liver functions
blood clotting
connects tissues / cells
FOUND in
fish oil / liver / carotene
yellow/orange fruit & veg
spinach / broccoli
bran / grains & yeast
organ meats / fish / nuts
beets / leafy greens
organ meats / legumes
cheese / egg yolks / nuts
leafy green vegetables
brewers yeast / liver
poultry / tuna / milk
brown rice / peanuts
eggs / salmon
wheat germ / legumes
milk / eggs / bananas
walnuts / peanuts
leafy greens / carrots
WHEN DEFICIENT
dry inflamed eyes / stys
night blindness
brittle fingernails
loss of mental alertness
and memory loss
emotional instability
fatigue
eye grittiness
scaling nose & mouth
headaches
irritation / depression
mouth sores / breath
low blood sugar
poor organ health
increased urination
skin crackseyes / mouth
cramping stomach
animal proteins/organs
brewers yeast / yolks
salmon / cheese / vegs
depress/ schizophrenia
nervousness / insomnia
unpleasant body odor
brewers yeast / grains

pumpkin/sesame seeds
fresh citrus fruit & vegs
tomatoes / potatoes
rosehips / cherries
take small amts often
impaired circulation
premature aging
anemia / easy bruising
continued bleeding
poor digestion
painful swollen joints
fish oils / liver / yolks

salmon/herring/ sardines
organs / fortified milk
bone deform / rickets

muscle spasms
muscle numbness
kelp / leafy greens

yoghurt / soybean oil
cant absorb nutrients

colitis / poor clotting
vegetable / fruit pulp
excessive bleeding
[Bioflavonoid]
works with Vitamin-C
buckwheat / rosehips
skin bruising
Mineral Chart
MINERAL
NECESSARY for
FOUND in
WHEN DEFICIENT
CALCIUM
bones / teeth / muscle /

tissue good
metabolism
aids liver functions /
digestion
regulating acid balance
essential for cell
functioning
and cell maintenance
nerve functioning / bone
health
skin / hair pigmentation
milk [also natural

tranquilizer]
dairy products
table salt / oats / kelp
cabbage / tomatoes /
celery
organ meats / milk
clams / oysters
poor growth / fragile bones

joint pain / muscle cramps
whole grains / almonds /

eggs
leafy greens / beets /
oranges
treated water / seafood
garlic / oats / sunflower
seeds
sea and fresh water fish
sea plants / sea weed
iron deficiency anemia

poor red cell maintenance
CHLORINE
COBALT
COPPER
FLUORINE
IODINE
helping prevent dental

caries
strengthens bones
thyroid functioning
controlling metabolism
IRON
blood / liver functioning
MAGNESIUM
blood sugar
levelsenergy
acid / alkali balance
bone/muscle growth +
function
body energy
body fluid balance /
good skin
normal heartbeat
muscle activity
water balance
PHOSPHORUS
POTASSIUM
SODIUM
SULFUR
youthful skin / hair

building collagen
ZINC
body growth /
development
reproductive system
livergently cooked
spinach / dark leafy greens
soybeans / wheat germ
apples / green vegetables
loss of hair & teeth

improper muscle
contraction
poor growth
pernicious anemia
tooth decay
degeneration of bones
hardening of arteries /
goiter
poor metabolism / heart
flutter
iron deficiency anemia
mental disorientation
heart disease / muscle
tremors
fish / poultry / meat

eggs / corn / dried fruit
poor teeth and bones

rickets develop / arthritis
vegetables oranges/bananas
sunflower nuts / grains
nerve disorders / poor

reflexes
saggy muscles
salt / most food / carrots

meat / poultry / seafood
[not often lacking, but do

limit
intake to avoid water
retention]
[w / sufficient protein
adequate
amount is found in normal
diet]
slow healing wounds
retarded growth
cabbage / radish /
soybeans
Brussels sprouts / fish /
nuts
brewers yeast / wheat
germ
bran / green leafy vegs
Lyrics to Pidmanula
,
,
, ,
, .
:
,
,

!
,
,
, ,
, .
,
,
, ,
, .
,
,
, ,
, .
,
,
, ,
, .
,
,
, ,
, .
,
,
, ,
, .
Index
A
Adzhyka, Ludmila's....................126
Ambrosia........................................114
Applesauce....................................133
B
Baba Ghanoush..............................35
Bananas
Bananoffee, Donald's............112
Fried...........................................111
Rum-Baked................................111
Bean
Cutlets........................................95
Refried.......................................65
Beef, Ukrainian Braise.................17
Beer Bread.....................................98
Biscuits............................................97
Blinchiki...........................................22
Borshch
Green...........................................16
Natasha's...................................15
Ukrainian....................................14
Bread
Easter Babka............................26
Paska...........................................27
Broth
Chicken.......................................50
Vegetable..................................50
Brownies, Fudgy..........................108
Burger
Beet............................................82
Veggie a la Ukraine.................93
C
Cabbage
Polish Noodles...........................61
Scalloped...................................60
Cake
Apple.........................................109
Carrot........................................110
Chocolate, Never Fail...........110
Calabacitos.....................................66
Carrots
Cheesy........................................67
Glazed.........................................68
Susan's Grandmother's.........67
Sweet and Sour.......................68
Cauliflower, Steamed and
Creamed.....................................64
Chicken
Baked..........................................76
Cacciatore.................................72
Chili Rellenos............................77
Chinese Curry with Rice........75
Fried...........................................76
Grilled with Tangerine Glaze72
Kiev..............................................18
Parmesan....................................74
Poached with Apples..............73
Spicy Lemon Pepper................71
Ukrainian Marinated Poultry 18
Zaporozhste Yogurt...............74
Chili, Super Bowl...........................70
Chili Rellenos Casserole..............94
Chips
Corn.............................................34
Tofu............................................33
Tortilla.......................................34
Chowder
Chicken Corn.............................57
Corn and Cheese......................58
Vegetable, Roasted.................58
Cider
Index
Apple, Liz's Lazy....................118
Hard, Liz's...............................119
Hot Spiced...............................117
Coleslaw
Asian Crunch.............................48
Nutty..........................................48
Regular.......................................47
Compote.........................................132
Cookies
Chocolate Chip........................107
Chocolate Chip, My Best.....106
Oatmeal Raisin.......................105
Snickerdoodles......................105
Sugar, Cutouts.......................106
Corn, Something Different........67
Cornbread.......................................99
Crepes..............................................32
Crust, Graham Cracker.............102
Curry................................................84
D
Deruny..............................................13
Dip, Garlic Veggie.........................35
Dough
Calzone.......................................99
Pizza............................................98
Doughnuts, Cake............................29
Dressing
Cabbage Slaw, Simple............42
Country Salad...........................41
Vinegrette.................................42
Vinegrette, Red-Wine............42
E
Eggnog............................................118
Eggplant
Parmesan....................................86
Patties .......................................95
Pickled, Canned......................130
Eggs
Scrambled, Cheesy..................31
Spicy Curry...............................87
Empanadas......................................79
Enchiladas.......................................78
F
Falafel..............................................90
Fideo................................................65
French Toast.................................30
Fudge..............................................114
G
Garlic, Roasted..............................33
Gazpacho.........................................57
Gnocchi............................................88
Goulash
Easy.............................................81
Hungarian, Real.........................81
Granola Bars.................................113
Gravy................................................37
H
Holubtsi
Grammy's...................................10
Tofu..............................................11
Hot Cocoa......................................117
Hot Pepper Rings........................125
Hummus, Bean Paste....................34
I
Ice a la Stokes.............................116
Icing
Butter Cream..........................115
Chocolate, Easy Smooth and
Creamy.................................115
Powdered Sugar.....................114
Index
Jam
Berry.........................................131
Watermelon............................132
Zucchini....................................131
K
Kahlua.............................................116
Kanapky...........................................25
Kapusnyak.......................................28
Kholodets........................................24
Kim Chee, Shorty's......................60
Koshiri..............................................88
Kotlety.............................................13
Kutya.................................................21
L
Lasagna
Mom's.........................................69
Vegetarian.................................92
Lemon Bars...................................108
Lemon Water................................116
Lemonade.......................................119
M
Macaroni and Cheese...................89
Martini, Pomegranate................120
Meatloaf, Cheesy..........................85
Mimosa...........................................116
N
Nuts
Spicy Walnuts..........................36
Sweet Spiced...........................36
P
Pancakes, Buttermilk...................30
Pasta
Ham and Apples.......................80

Homemade.................................90
Pastry
Easy Oil....................................102
Pie..............................................102
Peanut Butter Cups.....................113
Pelmeni.............................................12
Pickles
Hot Garlic Dill........................128
Kosher Dill...............................127
Mustard...................................128
Shupel's...................................126
Svitlana's.................................127
Sweet from Dill.......................33
Pie
Apple.........................................104
Apple, Sour Cream................104
Ice Cream................................103
Pumpkin....................................103
Pirozhky
Helena's.....................................20
Inna's..........................................19
Pizza, Lavash..................................80
Plov...................................................22
Poor Man's Goose..........................71
Pork Stroganoff............................82
Potatoes
Au Gratin...................................66
Fried...........................................32
Mashed.......................................66
R
Ratatouille.......................................91
Relish, Zucchini...........................129
Rice
Fried...........................................62
Fried, Basic Indian Basmati. 62
Spanish.......................................62
Index
Salad
Bean, Liz's.................................44
Cabbage, Dr. Sasha's Daily. .46
Cabbage, Really Good.............44
Carrot with Raisin...................45
Dnester......................................22
Egg..............................................46
Macaroni, Italian Style.........47
Olivie..........................................23
Potato with Egg.......................45
Potato, Greek...........................49
Thai Cucumber.........................43
Tuna Macaroni..........................46
Salo...................................................21
Salsa, Ragin'.................................125
Samahon.........................................119
Sandwich, Grilled Cheese...........89
Sangria...........................................117
Sauce
Alfredo......................................39
Chili...........................................124
Curry...........................................40
Honey Mustard.........................41
Mushroom, Helena's...............28
Pesto...........................................39
Spaghetti, Homemade...........38
Sweet and Sour, Bomb Ass. .37
Tartar, Simple Homemade....40
Tomato Basil Cream................37
Tzatzkik.....................................41
Sauerkraut
Canned......................................130
Thickened..................................61
Shashlyk..........................................24
Shepard's Pie................................85
Soup
Bean, Senate............................53
Chicken Noodle, Homemade..51
Egg Drop....................................56
Garlic Eggplant, Spicy............53
Meatball, Hearty Italian.......55
Onion, Yalta..............................54
Potato.........................................52
Sweet and Sour.......................52
Tomato, Easy.............................51
Vegetable..................................56
Spread, Cheesy Garlic Egg.........20
Stew.................................................54
Stir Fry, Fruity.............................86
String Beans, Fried......................10
Stuffing, Turkey Day..................64
Sweet Breads
Banana.......................................101
Banana Chocolate Chip..........101
Pumpkin....................................100
Syrup................................................30
T
Tabbouleh.......................................43
Toast.................................................31
Tomatoes, Skinless Sauce........124
Tortillas
Corn.............................................96
Mexican......................................96
New Mexico..............................97
V
Vanilla Pudding..............................112
Varenyky, Grammy's......................9
Vegetables
Pickled, Spicy Sweet............128
Roasted......................................63
Notes
Notes
Notes
Notes

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The Babusyas Kitchen

Peace Corps Ukraine

The First Toast

To the Occasion of Having a Newly Revised Cookbook

Continued on next page

As did the following Ukrainians (whether they knew it or not):

Laying the Ukrainian Table

Laying the Ukrainian Table

This is the way my grandfather likes em!

Varenyky are best made with friends. So gather

Poppy likes these too. So will you.

While enjoyed throughout the Slavic world,

My favorite of Baba Larissas many borshches.

Soup is not soup unless it is served with a

My coordinator gave me this recipe. There are no measurements because

Remember: Mayonnaise makes it merry.

So much better than a shish kabob!

Otherwise known as open-faced sandwiches.

Always make more kanapky than youll

Don't let any of your neighbors or worse strangers - come

Makes 2 large loaves.

Make a Breakfast Burrito by stuffing these eggs into a tortilla.

Serve with fresh salsa or adzhyka, and spice up your life.

A somewhat healthy sweet treat! Great party snack!

Cmon! Who doesnt like their nuts a little jazzed

Sauces & Dressings

Sauces & Dressings

Sauces & Dressings

Sauces & Dressings

Sauces & Dressings

Using this cooling sauce on falafel, or as a veggie dip.

Sauces & Dressings

This versatile dressing is also great on potato salad.

Feeling lazy? Pop to the store and buy a few

If a recipe calls for prepared broth, you can

Salo never tasted as good as it does in this recipe.

This makes enough stuffing for a 10-12 pound turkey.

Not interested in eating 4-6 servings yourself?

Delicious 1-plate meal!

Approved by Victor Yanchevskyi, PCRM

lavash (available in larger supermarkets)

No fancy flat breads in your village? Look for the

Aloo Gobi Mater:

If you see something you like in the

What is koshiri? Try this recipe or ask Lindsay.

The southwestern variant of the trusty tortilla.

Substitute vanilla sugar for vanilla extract

Serve to Ukrainians if you dare, especially in winter.

Tis the season to be jolly! Pass the nog please.!

Great for a holiday party!

Canning & Preserving

Freezing fruits and vegetables

Canning & Preserving

Canning (a.k.a seal and store)

Canning in Ukraine is different from canning in America. There arent

Canning & Preserving

1 kilogram of fresh tomatoes = 1 liter of canned tomatoes, so purchase

Hot Pepper Rings

Why so many pickle recipes? You need

If you dont want to hermetically seal your jam, you

Try apples with pears, grapes, or berries.

Youll never buy boxed juice again!

Gas Mark (Flame)

Baba's Cookbook

Baba's Cookbook