Apple and Bread Casserole

Soak 1/2 kg of stale white bread in a mix of 3 eggs and 1/2 liters of milk and transfer them to dish. Slice 1 kg of apples and mix with sugar. Butter an oven-proof pot and sprinkle it with breadcrumbs. Line the bottom and the sides of the pot with soaked bread , and fill the middle with alternating rows of apple slices and remaining slices of bread. Dot rows of bread with a little bit of butter. When the pot is full — smooth the top, drizzle with melted butter and sprinkle with almonds crushed with sugar. Bake in a preheated oven.

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Rowan Preserves

Pick over and wash 1 kg of rowan berries picked after the first frost, then cover with cold water and let it stand 24 hours. Drain berries in a colander, then cover with cold water again and let it stand. Repeat this process 2-3 times. Add water to 1 1/2 kg of sugar, make a syrup, then pour hot syrup over rowan berries, and keep on ice for 24 hours. Take berries with a skimmer, bring syrup to boil, and cook for 20 minutes. Return berries to boiling syrup and cook on medium flame 20-25 minutes, until syrup thickens and berries become shiny. Do not overcook berries, or they will become dry and unappealing.

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Red Currants Jelly

Mash 1 kg of red currants, add cup of water, bring to boil, strain through a cheese cloth and squeeze as much juice as possible. Add 1 1/4 kg sugar to currant juice, bring to boil, and cook on high heat for 30 minutes. Test readiness of the jelly — pour 1 tablespoon of juice into a plate — if it thickens in 10 minutes – then the jelly is ready, if the juice is still thin — the jelly should be cooked more. Jelly should be thick just like usual jello made with gelatin. Cool finished jelly and transfer it into jars.

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Carrot and Lemon Preserves

Peel and wash 1 kg of carrots, thinly slice and sprinkle with 1 kg of sugar. Zest 1 lemon with a sharp knife and blanch zest in a boiling water. Julienne blanched zest and put to cook in sugar-water for 1 hour. Thinly slice lemon, add to prepared carrots, then add cooked lemon zest. Cook everything together until carrots become transparent.

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Cloudberry Preserves

Wash 1 kg of cloudberries in a bowl, then put into a colander and wash it under a cold running water. Let all the water drain. Add water to 1 kg of sugar, put on the stove and bring to boil mixing from time to time, then add berries and cook 30 minutes. Rub berries through a sieve and cook 10 minutes longer.

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Raspberry Jello

Pick over 1 cup of raspberries and wash them in cold water. In a pot add 1 1/2 cups of water to 3/4 cups sugar, mix and bring to boil. Add cleaned raspberries to the hot syrup, bring to boil, turn off the heat, cover the pot and leave to infuse 15-20 minutes. Strain the raspberry infusion, add lemon acid to taste, slightly cool, pour into molds and let it set. If desired — decorate jello with whole berries.

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Pumpkin Puree Blini

Peel and slice 1 kg pumpkin, boil until soft and rub through a sieve, pour over with 1 l of milk and heat until lukewarm. Add 15 g of yeast diluted with water, 3 eggs and mix. Then add 2-2 1/2 cups of flour, whip dough and leave in warm place for 2 hours. Add 1 tbsp of heated butter, 1/2 cup sugar, salt, whip whip well and put in warm place so that the dough can rise and bake blini.

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Eggs Baked with Mashed Potatoes

Cook 500 g of peeled potatoes in salted water, drain in a colander, then rub through a sieve, add a little butter, season with salt and mix everything well, gradually adding 1/2 cup of hot milk. Transfer mashed potatoes to a buttered skillet, smooth the top and sprinkle with rated cheese or crushed bread crumbs, and bake in a preheated oven until lightly browned on top. Make 5-6 indentations in the mashed potatoes and accurately brake one egg into each hole. Return skillet into the oven for 2-3 minutes. Serve in the skillet it was cooked in.

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Egg Croquettes

Cook 5 eggs to hard-boiled stage, peel and chop them. Make a thick milk sauce. Mix in 2 raw egg yolks into the hot sauce, then add chopped eggs and a tablespoon of finely chopped herbs, season with salt, mix everything well and transfer into a buttered bowl. To prevent forming of film on top of the mixture pour a little of melted butter over the mixture. Let it cool. Take 1 tbsp of mixture at a time and shape it into an egg or a ball, dip into a beaten egg and then coat in breadcrumbs. Deep-fry croquettes until done, then take them out of the oil with a skimmer and put into a sieve to drain. Deep fry sprigs of parsley in the same oil.

Set cooked croquettes into a mound on a serving plate and decorate with fried parsley. Serve hot tomato sauce or with green salad dressed with sour cream, or with mayonnaise and vinegar.

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Rutabaga Patties

Peel and slice 1 kg of rutabaga, cover it with hot water and leave for 10-15 minutes. Drain rutabaga, put it into a pot, cover with boiling water and cook until soft, then pass it through a meat grinder, season with salt, beat in 4 eggs, add 2 tbsp melted butter, 200 g of crushed breadcrumbs, nutmeg, and whip everything well. Shape patties from this mixture, coat in breadcrumbs and fry in hot oil.

Make a sauce to serve with these patties. Put 1 cup of washed raisins into a pot with 2-3 cups of water, add 2 tbsp of butter, 1/2 cup of sugar, bring to boil, and cook for 15 minutes, then add 1/2 cup of sour cream and 1 tbsp of flour, stir well and return to simmer.

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