Baked corn

Ingredients
Corn cob 1-2, melted butter or bacon 5, butter 15.

Corn on the cob, cleaned of leaves, put in a single row on a baking sheet greased with a small amount of melted butter or bacon fat, and put in a highly heated (300° C) oven. As soon as the ears on top are slightly browned, they need to flip to the other side and again fry.
Serve with a slice of butter.

Corn souffle

Ingredients
1 corn on the cob, 100 sauce, eggs 1.5 pcs., milk 10, butter 10, cheese 20.

In thick milk hot sauce to add at continuous stirring raw egg yolks, pre-mixed with milk, grated cheese and fresh cooked grain (cobs) of corn. 15 minutes before serving in weight to enter whipped in a dense foam egg proteins and gently stir. To put weight on a greased pan portioned, smooth the surface, brush with beaten egg, sprinkle with grated cheese, drizzle with oil and bake in hot ovens or grill until golden brown.
Serve immediately after baking.

Corn fried in dough

Ingredients
1 corn on the cob, fat for deep-frying 10;
For the dough: flour 20, sunflower oil 5, milk 20 eggs 1/2 pcs.;
For the salad: fresh tomatoes 75, sunflower oil 5, 3% vinegar 5, pepper.

The lactic ripeness corn cob boiled in salted water, clean of leaves, dipped in liquid unleavened dough and fry in deep fat to form on the surface golden brown.
For the dough, egg yolks rubbed with oil, add milk (or water) in which pre-dissolved salt. Pour the sifted flour, stir well, and then enter firmly beaten egg whites, and again stir slightly.
Serve immediately after frying. Separately serve a tomato salad.

Corn with green peas

Ingredients
Corn 75, 75 peas, milk 150, butter 15, flour 5, sugar 5.

Grains of corn lactic ripeness boiled in milk until soft, then add to them fresh green boiled or canned warmed with butter peas. Season with salt and sugar and thicken with flour mixed with butter.

Ingredients
At 100 kg of cabbage requires 2.5 kg of salt, carrot 4 kg, 9 kg of apples, cranberries or cowberries 3.5 kg, 0.5 kg of cumin. Loss on sauerkraut is 12%.

Cabbage clean from green, contaminated or damaged leaves and cut off the outer part of the stem. Peeled cabbages shred or chop, depending on what type of cabbage prepared - shredded or chopped.
When cabbage filling in the well-steamed and washed barrels each layer of cabbage height of about 5-7 cm is necessary to pour salt and compacted. To give a better taste to cabbage add chopped carrots, apples, cranberries or cowberries, cumin.

You can add the cabbage and beets, which also improves the taste of cabbage, but paints it in pink color.

Filled barrel should cover washed green cabbage leaves and a clean white cloth. Cover with a wooden circle, and on him the yoke - thoroughly washed stones cobblestone weight of approximately 10% to the weight of cabbage.
When the cabbage and settles on the wooden circle appears brine height of 10-15 cm, necessary to reduce the pressure.

Formed on the surface of the brine foam has to be removed, and the edges of the barrel wipe thoroughly with a clean towel. As fermentation oppression, put on a wooden circle, should be reduced, but in such a way that cabbage all the time was covered by a brine layer at least 10 cm.

Cabbage fermentation lasts about 20 days at a room temperature of about 14°C. Fermented cabbage should be stored at a temperature of from 0 to 3°C.
You can also cook the cabbage in a pan or other suitable container taking the appropriate proportions of the ingredients.

Salted cucumbers

Ingredients
For small pickling cucumbers per 10 l of water take 600 g of salt, for salting large — 700 g. Per 100 kg of cucumbers put 3 kg of dill, 0.5 kg of horseradish (root), 0.3 kg of garlic, 50 g fresh green bitter pepper, 0,5 kg tarragon.

For saltling cucumbers initially sorted, throwing overripe and damaged or irregularly shaped cucumbers. Selected cucumbers sorted by size. It recommended each batch (small, large, medium) salt in a separate container. Thereafter, cucumber wash and prepare spices - fennel and tarragon, horseradish (root), garlic, green bitter pepper, peel them and cut into pieces about 5 cm long.

On the bottom of the well steamed and washed the barrels, with a capacity of approximately 100 liters, put a layer of mixed spices and then the cucumbers as tightly as possible, preferably in a vertical position. In the middle of the barrel to put a second layer of spices and filling barrels of cucumbers to cover the third layer of spice.

Barrel close the upper bottom. Then drill a hole through which to pour the brine, and then close the hole wooden cork. If the cucumber for fermentation and storage shall be left in place salting, instead of capping put on top of a wooden circle with a small load.

During fermentation turns the natural decline of cucumbers in the amount of 6% by weight of fresh cucumber. For storage of pickles best temperature is 0-3°C.
In the non-refrigerated storage cucumber fermentation ends in 30 days and refrigerated - in 50-60 days.

Salted tomatoes

Ingredients
To prepare the brine for pouring brown and green tomatoes for every 10 liters of water (depending on their size) taken from 700 to 800 grams of salt and to fill the red tomatoes take 800- 1000 g of salt. Spices per 100 kg tomatoes: 1.5 kg dill, 1 kg black currant leaves, 0.5 kg horseradish leaves.

For salting tomatoes can take a different stage of maturity: green, brown, red. Top quality tomatoes are obtained by salting them in the stage of lactic ripeness and brown tomatoes.

Salting green and brown tomatoes with the addition of spices (fennel, cayenne pepper, black currant leaf and horseradish), and ripe tomatoes - without spices. Before salting the tomatoes must be sorted not only according to their degree of maturity, but also in size, and each grade salting, as much as possible, in a separate container.

When sorting the tomatoes to remove the stalk, then wash and put in a tight and well-washed steamed barrel. At the bottom of the barrel and the middle layer of tomatoes, as well as the top lay a mixture of spices. If the barrels to store tomatoes you want to move to the basement or another location, then it is necessary to continue to act, as stated above.

Young shoots of plants, which are widely considered to be weeds, in the spring becomes the true storehouse of vitamins, mineral salts and other necessary for good health chemical compounds.
Another wonderful creation of nature should meet in the kitchen. It is a cute dandelion. Salad of dandelion leaves is famous in France as a true delicacy and is served in the best restaurants. And the Italian Housewives never forget to sprinkle spring salad a handful of freshly picked herbs.

Dandelion salad

Ingredients
100g dandelion leaves, 1 medium carrot, 1-2 cloves of garlic, 1-2 slices of lemon, 1 tsp. of lemon juice, mayonnaise and nuts to taste.

Young dandelion leaves are washed in running water (can be soaked for 10 minutes in cold water), throw in a colander, chop not very finely. Add crushed together garlic with salt, chopped lemon skin, grated raw carrots (you can use beet), a few leaves of sorrel, crushed walnuts. Dressing with mayonnaise and lemon juice.

Dandelion and parsley salad

In equal proportions take dandelion leaves, green onions and parsley. You can add the garlic mashed with salt and a little mustard.
Dandelion leaves to prepare: soak in salted water for 15 minutes. Fold in a colander, chop. Rinse and chop the parsley. Add green onions, dill, season with oil and vinegar.

Dandelion salad with yogurt

Take equal parts of dandelion leaves, coltsfoot, watercress and sorrel, rinse under running water, scalded with boiling water and chop. Tomatoes cut and mixed with herbs. Fill with a mixture of yogurt, cream and sugar. Add salt to taste. Top decorate salad chopped onion and borage.

Dandelion and sorrel salad

Equal shares of sorrel and dandelion leaves thoroughly wash, chop and season with vegetable oil. Well add honey and pine nuts. Perfect for meat dishes and cold meats.

Pumpkin casserole with cottage cheese

Ingredients
Pumpkin 150, 80 cottage cheese, semolina 20, 40 milk, eggs 1/2 pcs., 15 sugar, sour cream 40, butter 20, cumin.

Purified pumpkin cut into pieces and simmered in butter until tender. Then combine with a thick semolina porridge, boiled in milk, and rubbed cottage cheese. Put the eggs, sugar, salt to taste, cumin. Well mix and put on a greased pan or a la carte pans, smooth, brush with egg and bake in the ovens.

Pumpkin porridge

Ingredients
200 Pumpkin, wheat or semolina 25, butter 25, 30 milk, sugar 10.

Peeled, chopped pumpkin simmered with milk and oil, then put washed millet or semolina into a pumpkin, sugar, salt and cook on low heat until tender.
When submitting put a piece of butter to the porridge.

Pumpkin baked with egg

Ingredients
Pumpkin 200, eggs 1 pcs., 50 milk, butter 25, 5 flour, pepper, dill.

Prepared pumpkin cut into pieces of 15-20 g, sprinkle with pepper, breaded in flour and fry in butter until tender, then put the pan and pour the egg mixed with milk. bake in ovens.
When serving sprinkle with dill.

Roasted duck with apples

Ingredients
155 duck, fat 5, butter 5, 185 apples, sugar 1.

Prepared for roasting poultry season with salt inside and out, put on a baking tray with the breast down, sprinkle with fat, for fat duck with hot water and put into the oven.During roasting, turn the duck periodically, pour the fat out of her juice.
Cooked poultry to shift into another bowl and drain the fat from the sheet, leaving the juice. Baking tray put on the stove, pour the broth and boil. Thus obtained juice strain.
Apples (better varieties 'Antonovka'), peeled, cut into two or four pieces and remove the seed pods. Apples lay on a greased baking sheet or in a saucepan, sprinkle with sugar and bake in the ovens.
When serving on a platter or plate to put a roast duck, garnish with baked apples and pour the meat juice and oil.

Roasted duck with turnips

Ingredients
Duck 155, 5 fat, butter 10, 125 turnip, onion seedling 30, 10 white wine, celery with spices, greens.

Roast duck carcass cut into portions. Transfer to another bowl, put around the turnips, cut into slices and onions seedling, fried in fat.
Pour the juice obtained after roasting ducks (40-50 g), add dry white wine, a bunch of celery with spices (10 portions - cloves and pepper for 3-4 grain, 1 g. of cinnamon, bay leaf 1 pcs.). Then close the bowl with a lid, put on a little fire and cook until ready.
Before serving, remove the herbs and spices. Duck with vegetables and juice, put on a platter, sprinkle with oil and sprinkle with herbs.

Ingredients
300 kvass, beets with tops 80, 20 carrots, cucumbers 50, 25 green onion, 1/2 egg, sour cream 40, 5 sugar, vinegar 3% 5, the greens.

Young beets cut into small cubes or strips, stalks — in pieces of 2-3 cm, cover with water, add vinegar and simmer 20-30 minutes. 10-15 minutes before the end of stewing add chopped beet tops.

Ready beets to cool in the broth.

Carrot peel and cook separately. Cool and cut into small cubes (2-2.5 cm). Cucumbers cut as carrots. Chopped onions rubbed with a small amount of salt as long as the juice appears.

Sour cream, eggs, green onions, sugar, salt and mix well to combine. The resulting mixture was put together with the broth beets, cucumbers, pour kvass and stir well.

When submitting in a beetroot soup add dill. With mass production of beetroot should be guided by the same guidelines as in the production of meat okroshka.

Turnips, stuffed with rice and mushrooms

Ingredients
Turnips 200, 25 rice, dried porcini mushrooms 10, onions 25, vegetable oil 20, tomato paste 10, 5 cheese, 3 crackers finely crushed, flour 5, 5 parsley, pepper.

Purified turnips boil until soft, with the bottom side of a sharp spoon to take out part of the flesh to make a сup shape.
To prepare the stuffing boil the rice, add the browned chopped onions, minced cooked mushrooms, half a turnip is removed from the pulp, the chopped parsley, season with salt and pepper. To fill this forcemeat turnips, sprinkle with bread crumbs mixed with grated cheese, drizzle with oil and bake in the oven.
Mushroom broth to cook the sauce with onions and tomato, before serving, pour the sauce and turnips to heat.

Turnips in sauce with croutons

Ingredients
Turnips 200, butter 20, 75 meat juice, sugar 10; For croutons: wheat bread 40, eggs 1/5 pcs., milk 50, sugar 5.

Purified turnips cut into slices, immersed for 10 minutes in boiling water, then by selecting out of the water, to shift in a bowl with butter, add sugar, and meat juices, stirring occasionally, stew, covering with a lid.
By the time the readiness of turnip juice should be as thick as sauce and turnips in comparison with raw should take a darker color.
When serving put the turnip in the middle of a slide plate and around it - croutons of white bread.
For making croutons with white bread cut off crust, then cut it into slices triangular and rectangular shapes. Eggs, milk and sugar mix, moisten this mixture slices of bread and fry them in butter until browned.

Turnip in milk sauce

Ingredients
Turnips 250, 10 butter, sauce 50.

Purified turnips cut into slices, stew in a little water with addition of oil; stewed turnips to fill milk sauce and broth from the turnips. Served on the pan or plate.

Rabbit soup with rice

Ingredients
Rabbit 100, 10 carrots, onion 5, 10 Flour, rice 30, 5 celery, butter or cream margarine 10, 0.5 paprika, pepper.

Rabbit cut into pieces (2-3 pieces per serving) and fry in butter until then, until the rabbit is browned. Carrots and onions finely chop and fry, sprinkle with dried flour, paprika and saute for another 2-3 minutes, stirring occasionally. Rabbit and vegetables pour broth or water, add celery stalks, peppercorns, salt and cook at low boil 1 hour, removing appearing on the surface of the foam.
Boil rice separately in salted water. At the end of cooking soup to filter through a sieve. Serve with pieces of rabbit and rice.

Rabbit baked with egg

Ingredients
Rabbit 100, 150 potatoes, melted butter 5, eggs 1 pcs., 30 sour cream, green onions 10.

The rear legs and kidney area of a carcass to roast in the oven until tender, then separating the bones, slice the meat across the grain into thin slices, 3-4 per serving. On the bottom portion of the greased pan put a layer of sliced boiled potatoes, and on them slices of meat, which again cover with potato slices. Raw egg mixed with sour cream and chopped green onions, season with salt. Pour this mixture into the meat with the potatoes and bake in the oven.
You can also cook rabbit with crumbly rice, wheat or buckwheat porridge, boiled pasta, noodles or beans.

Rabbit baked with cabbage

Ingredients
Rabbit 100, melted butter 5, 15 onions, 50 sauce, braised cabbage or potatoes 150, 5 cheese, crackers 3.

Boiled or roasted rabbit meat cut across the grain into thin slices weighing 4-5 grams, put in a saucepan, add the finely chopped browned onions, red sauce or tomato, stir, boil and add salt.
Meat dressed with sauce put into serving pan, cover it with a layer of cabbage or slices of boiled potatoes, mashed potatoes or mashed beans, sprinkle with grated cheese, mixed with crushed crackers and drizzle with melted butter and bake in the oven to form on the surface golden brown. Submit meat in the same pan in which it was baked.

Ingredients
Flour 100, water 40, 10 eggs; For the stuffing: potatoes 250, 20 onions, 20 bacon, butter 5, eggs 10, 30 sour cream, pepper.

Prepare the dough as for dumplings, cook the potatoes, mash or mince. Pork bacon cut into cubes and fry together with chopped onions, mix with grated potatoes, put raw eggs, salt and pepper.
Roll out the dough into a thickness of 1.5—2 mm long stripe, on the edge of the dough with a teaspoon to put the stuffing in the distance of 2-3 cm. of the dough with the stuffing wrapped so as to cover the stuffing, then compress the dough around the stuffing and cut the metal notch.

Cook the dumplings before serving in boiling salted water, pour oil. Sour cream to file separately.

Sometimes varenyky placed on a metal pan, pour sour cream, sprinkle with cheese and bake in the oven.

Ingredients
100 spinach, wheat bread 50, 70 milk, eggs 1/5 pcs., butter 15, 40 sour cream, cheese 5, crackers ground 5, nutmeg.

Thinly sliced white bread pour the hot milk, add to it chopped stewed spinach, raw egg yolks, salt, grated nutmeg, melted butter and mix well.

Before baking in weight to enter whipped in a lush foam egg whites, stir gently, spread on a greased and sprinkled with breadcrumbs a baking sheet or portion pans, smooth the surface, to grease with sour cream, sprinkle with grated cheese mixed with bread crumbs, drizzle with oil and bake in the oven.

To submit hot with sour cream or cold with hot cream sauce (30 g).

Ingredients
Porridge ready 200, melted butter 15, 10 eggs, 10 raisins, sugar 10, 5 crackers, sour cream 5

In millet sticky porridge, cooked with milk diluted with water, add peeled from the stems and washed the raisins, eggs beaten with sugar, and stir.
Seasoned porridge to put an even layer (no more than 4 cm) greased with melted butter and sprinkle with breadcrumbs a baking sheet.

The surface of the cereal to flatten, brush with mixture of egg and cream, milk or cream, porridge and then bake it in the oven at 250-280°C, so that the top and bottom of the casseroles formed a crispy crust.

The casserole is ready, remove from the pan and cut into pieces of square or rectangular shape. Serve the casserole hot with butter or drizzled with melted butter, sour cream, fruit or milk sweet sauce.

Ingredients
Wheat flour, 950 eggs 6 pcs., 200 water, salt 20. Output 1 kg of dry noodles.

In a bowl pour cold water, add salt, raw egg and stir, then add the sifted flour and knead the dough. If machine kneaded dough will be not cool enough, we must divide it into pieces weighing approximately 400-500 g and kneading by hand.

The dough for the noodles should be so steep that its layers, pour the flour and folded into three - four layers are not stuck to each other or in the subsequent rolling out, or when cutting noodles.
A small amount of dough you can knead manually. For that flour be placed on the table in the form of a mound in which to make a recess, pour salted water, mixed raw eggs and begin to mix the liquid with the flour, gradually taking the flour all over the circumference from the edges to the middle. So to mix all the fluid with about 1/3 part of the flour, then the resulting semi-liquid mix the dough with the remaining flour, cutting a lot in all areas of a large chef's knife until then, until all the flour is fully incorporated. Then the total mass of dough to separate a small fraction (400-500 g) and knead on the table until then, until the dough is smooth and roll it into a bun. To process so the whole mass of dough.

After kneading balls of dough leave to rest for 20-30 minutes, which makes them easier to roll out into layers.

Each ball of dough to roll out first in elongated stripes, sprinkle it with flour, fold, roll out again, then sprinkle again with flour, fold in three to four layers and continue to roll until you get a thickness of 1-1.5 mm.

Layers of dough, dusted with flour, folded one upon the other in several layers, cut into strips of a width of 35-45 mm, which in turn cut in the transverse direction into strips with a width of 3-4 mm.

Noodles to sprinkle on plywood trays or iron sheets with a layer of 1 cm and dried at a temperature of 40-50° C.

The undried noodles must not be stored, it should be eaten the day of cooking. Homemade noodles used in the preparation of soups, second courses and garnish for fish and meat.

Ingredients
400g spinach, 400g nettle, 100g parsley, 200g cheese, 2eggs, 2tbs. flour, oil for frying.

To prepare greens: spinach, nettles and parsley. Put them into hot water and bring to boil. Drain, cool and finely chop. To the greens add the eggs, flour and shredded cheese.

The mass of mix and shape small meatballs. Fry in well heated oil until golden color. 

Serve with sour cream.

Ingredients
300g potatoes, 200g mushrooms, 2 onions, 200g of milk, salt, pepper, parsley.

Potato boil in "jacket", peel and mash. The potatoes pour the hot milk, add starch, salt, pepper. Mushrooms finely chop, dried mushrooms soak, and simmer. Mix potatoes, mushrooms and onions, add the greens and stir.

From the mass of the mold gnocci and boil in salted water until tender. Remove with a slotted spoon, let the water drain out. 

Serve with sour cream.

Ingredients
Mutton 40, beet 60, 80 fresh cabbage, potatoes 75, 20 beans, apples 10, 10 carrots, parsley (root) 8, 15 onions, melted lard 5, 10 bacon, tomato puree 15, spices 0.02, beet kvass 50, 15 cream, parsley 5.

Beets cut into strips and stew with tomato puree and beet kvass. In the boiling broth to put the cabbage, diced potatoes and cook until soft, then add the stewed beets, roots and fry onions, finished beans and cook for 15-20 minutes. Then add chopped apples, bay leaf, allspice and season with crushed bacon. When serving put the lamb and sour cream. You can serve with a 2-3 pampushkas.

Ingredients
30 bell pepper, eggplant 40, 50 zucchini, onions 30, 30 mushrooms, tomatoes 75, 25 sunflower oil, parsley 5, garlic 0.5, garnish 100.

The pods of sweet bell pepper cut lengthwise into two parts, remove core with seeds, pods halves cut crosswise into 4-6 pieces and soak for 1-2 minutes in boiling water.

Eggplant, cut into 6-8 slices, sprinkle with salt and let them soak for 30 minutes, rinse with cold water; then squeeze and cut each slice crosswise into 3-4 pieces. Zucchini cut into cubes (1.5-2 cm). Onions cut into slices or thickened lower part of the spring onions (without feathers) cut into pieces of a length of 2-3 cm. Fresh mushrooms chop slices.

Pepper, eggplant, onion and mushrooms lightly fry separately with butter, fold the layers in a deep saucepan or in the a la carte ceramic pots, add fresh cut into slices tomatoes, leaves of parsley and simmer in a sealed container at low boil on the stove or in Ovens 20 -30 minutes.

After extinguishing separated from the juice of the vegetables, which add salt and crushed garlic; Pour the juice back into the vegetables and mix well.

Post hot or cold, or as a separate dish, or with hot boiled potatoes, crispy wheat, pearl barley, rice porridge with fish or meat as a side dish.

Ingredients
Fish 150, 3 onions, parsley 3, 75 broth, mushrooms 30, 10 crabs, butter 10, citric acid 0.1, lemon 1/10 pcs., garnish 100, 100 sauce and pepper.

Portion pieces of fish, cut from the fillet with the skin without bones, put in one row in a saucepan, sprinkle with salt and pepper, add the sliced parsley and onion, pour broth so that the fish was covered by half, and simmered over low heat in a sealed container.

In fish, laid on a dish or a plate, put the cooked mushrooms and crabs, and the side of the fish - boiled potatoes. Broth remaining after simmered fish boil down by half, add white sauce, season with butter and citric acid and pour them fish. 

On top of the sauce on the fish put a slice of lemon and sprinkle with parsley.

The fish can be cooked without mushrooms, crabs and lemon.
You can also cook the cod, walleye, catfish, burbot, flounder, halibut.

Ingredients
700 g carrots, 2 tbs. semolina, 50 g butter, 1 tbs. sugar, 2 cups milk, 4 eggs, vegetable oil for frying, crumbs for dusting, salt.

Fresh carrots cleaned and cut into thin slices, put in a pot, add salt, sugar, butter and pour the milk. Simmer under the lid closed on low heat until soft carrots. Then pour the semolina, it is possible and other groats, and cook for about 8-10 minutes.

The mixture was cooled slightly and put the egg yolks one at a time, gently interfering with them.

Сool the mass. From the resulting mass sculpt cutlets roll under their first in egg, then in breadcrumbs. Fry cutlets until golden brown.

Ingredients
Meat 150, marinade 75, bacon 20, lard for frying 5, 100 garnish, sauce 75.

Aboral and renal portion of the carcass, as well as large chunks of the hind legs to clean up, put in the marinade and let stand for 2-3 days in a cold room.

Chunks of meat pour chilled marinade, making sure that the spices are evenly distributed. In the process of marinating the meat need to turn over several times.

For the marinade in a weak 1.5 2% vinegar, put salt, sugar, bay leaf, pepper and chopped vegetables; all this boil for 10-15 minutes over low heat and then cooled.
To 1 liter of vinegar put 20 g sugar, 20 grams of salt, 2 grams of bay leaf, peppercorns 1 g, 50 g onion, 50 g carrot, 25 g of parsley, 25 g celery.
To the meat of wild goats give greater juiciness and enrich it with the fat, then marinating it well cooled bacon, chopped into cubes 5-6 cm and a thickness of 0.5 cm.

The marinade vinegar can be replaced with dry white or red wine grape. Meat instead of marinating can be hung and stand in a cool, dry room for 3-4 days, and then clean up the well of the tendons.
Thus prepared meat, fry on a spit or in a pan with the fat in the ovens.

The finished meat is cut into chunks of 2-3 pieces per serving and pour strong meat juice. Serve with roasted potatoes in the form of straws, shavings or bars. 

Separately, in a gravy boat to file blackcurrant sauce or pepper and vinegar.