Breakfast Cereals

Breakfast cereals are ready to eat products from grains of corn, wheat and rice.

Breakfast cereals such as “Corn Flakes”, “Wheat Flakes”, “Air Rice”, “Air Corn”, “Air Wheat” contain many nutrients such as proteins, carbohydrates, minerals and fats.

“These products, – Comrade Mikoyan said – are ready to eat”. Since they don’t require any culinary processing, according to Comrade Mikoyan this makes it “very convenient for any housewife who doesn’t have much time to spend in the kitchen, and very useful for kindergartens or schools that can not afford large kitchens and numerous kitchen staff”.

For example, this is how “Corn Flakes” are made.

These flakes are made from top grades of corn. Corn grain is is cleaned and boiled for 2 to 2 1/2 hours in syrup (sugar, salt, water) in spinning apparatus. Then they are cooled, dried and flattened by a special machine. After that they are fried, cooled and packaged.

During the entire processing and packaging cycle, no human hands come in contact with the product, everything is done by machines and fully automated. People just oversee the operation.

After this advanced processing, very thin and fine flakes of corn are produced, delicious and nutritious. The advantages of corn flakes over corn grain are twofold: first, they are much better absorbed and digested and second, they are ready to eat.

Corn flakes don’t require any heating, cooking, they are eaten cold with milk, cream, sour cream, curdled milk, farmer cheese, coffee, fruit/vegetable/berry juice, compote, kissel, honey, jam.

During eating, flakes are gradually added to the bowl, so they don’t become too moist.

“Wheat Flakes” are thin, caramelized petals obtained from specially processed (flattened) top grade wheat; they are consumed the same way as “Corn Flakes”.

Popped grains of corn, rice and wheat are called “Air Rice”, “Air Corn” and “Air Wheat”.

Processing of this type of breakfast cereals involves placing the grain into special canon-shaped apparatus, where the grain is gradually heated. When pressure reaches a certain high point, an opening is created and vapor inside each grain suddenly expands, exploding it. Explosion increases the volume of the grain ( for example, wheat and rice by as much as 10 times)

These popped grains are ready to eat. They are nutritious, have pleasant taste and are well-digested.

Popped grains are eaten the same way as flakes.

Print Friendly, PDF & Email

Makaronnik or Lapshevik (Noodle Pie) with Meat


250 g / 9 oz pasta or noodles
250 g / 9 oz boneless meat
1 egg
1/2 tsp salt
2 tbsp breadcrumbs
1 tbsp butter

Cook pasta or noodles. Pass meat (beef, lamb, pork) through a meat grinder, sprinkle with salt and pepper, put on a skillet with heated butter and brown on low heat. When meat is ready, pass it through a meat grinder again, add 2 tablespoons of broth or water where noodles were boiled in and mix. Fried onions may also be added to meat. Raw meat can be substituted with boiled or fried meat.

Add raw egg to noodles, sprinkle with salt, mix and put half of it on a greased skillet evenly. On top, add a layer of prepared meat, and cover with a layer of remaining pasta or noodles. Sprinkle with breadcrumbs and butter. Put skillet in oven for 15-20 minutes.

Print Friendly, PDF & Email

Makaronnik or Lapshevik (Noodle Pie) with Farmers Cheese


250 g / pasta
2 eggs
1 cup farmer cheese
2 tbsp sugar
2 tbsp breadcrumbs
1/2 tsp salt
1 tbsp butter

Cook pasta or noodles and mix with raw eggs, salt and sugar. Rub farmer cheese through a sieve or pass through a meat grinder. Mix it well with with pasta or noodles, put on a greased skillet, sprinkle with breadcrumbs and butter and put skillet in oven for 15-20 minutes. When serving, sift with sugar.

Print Friendly, PDF & Email


Making dishes from pasta (noodles and vermicelli) is relatively easy, doesn’t require much time and effort. Pasta products are placed in salted boiling water. Use 2 cups of water and 1/2 tsp of salt for  100 g / 4 oz of pasta. Cook pasta for 20-30 minutes, noodles for 12-15 minutes. Drain cooked pasta. Once drained, add butter or sauce to pasta, before it gets cool.

Use broth from pasta for soups, pureed soups and sauces.

Pasta can be made without draining. In this case less water is used, just so it gets absorbed into pasta. Use 1 cup of water for 100 g / 4 oz of pasta. Put pasta in salted boiling water, cook while stirring for 20 minutes, then close lid and put on low heat to sweat for 15-20 minutes. Then add butter, mix and serve.

Print Friendly, PDF & Email

Ukrainian Halushky


2  1/2 cups all-purpose flour
2 eggs
1/2 cup sour cream
100 g/4 oz butter or clarified butter

Make a well in the middle of a mound of sifted flour and add 1/2 cup water, 2 tbsp of melted butter, and 2 eggs beaten with less than a teaspoon of salt. Mix with flour until you get a smooth dough, but do not knead.

Roll the dough 1/2 cm (1/5 in) and cut into small pieces of any shape.

Put pieces of dough (halushky) into a pot with boiling salted water, lower the heat and simmer approximately 10 minutes. When cooked halushky float to the top take them out with a skimmer and put into a strainer to drain. Meanwhile, heat butter in a pot or in a skillet, add halushky and sauté until slightly browned. Serve immediately.

If desired — add sour cream to finished halushky.

Print Friendly, PDF & Email



3 cups flour
400 g/15 oz boneless lamb
100 g/4 oz lamb fat
1 egg
3/4 cups water
50 g/2 oz rice
pepper to taste
200 g/8 oz fat for frying

Pass lamb meat together with lamb fat (preferably tail fat) and onion through a meat grinder or finely chop with a knife. Season ground meat with salt, pepper, finely chopped parsley leaves, and, while mixing, add 2-3 tbsp cold water. Mix prepared stuffing with cooled cooked rice.

Make dough with flour, water, egg, and 1/2 tsp salt just like noodle dough. Roll the dough 1 mm thick and cut out circles approximately 5″ in diameter. Put some stuffing in the middle of the circle, moisten the edges with beaten egg, and pinch edges together forming half-moon shape. Just before serving fry chiburekki in a deep skillet.

Print Friendly, PDF & Email