1 lb Ground venison or beef

1 sm Onion

1 cn Cheddar cheese soup

1 cn Cream of celery soup

Frozen french fries Pepper 1.
Dice onion and mix with ground
meat and pepper to taste (use *lots*).

2.
Press into the bottom of a 9×9″ pan.

3.
Mix together the two cans of soup - do *not* dilute with
water.
Spread

mixture over the meat.
4.
Cover entire surface generously with
frozen french fries.

5.
Bake at 350 for 40 minutes or until done - fries should be
golden and

crispy.

500 g Pork (spare rib or loin)

50 g Bacon, streaky

2 Onions

400 ml Beetroot rassol or kvas

1 tb Sugar

Salt to taste 6 Peppercorns, black

3 Allspice berries

2 tb Rye crumbs

- or oats - or barley Chervil, fresh - or lovage Cream, sour 1
tb Parsley, chopped

Cut the meat into cubes and brown in the bacon fat or with
streaky bacon.
Remove the meat from the pan and lightly brown the
onions in the remaining fat.
Transfer the meat, onions and bacon to
a casserole add the beetroot rassol or other liquid, sugar, salt,
peppercorms, allspice berries and grain, and set covered in a
medium oven to cook for about one hour.
If after half an hour the
casserole seems too dry, water may be added until a satisfactory
consistency is achieved.
Serve sprinkled with fresh herbs and a
little sour cream if liked.
Beetroot Rassol - The liquid in which
beetroot is preserved.
Kvas - a Russian beer, sweet, mildly acid
and mildly alcoholic made from wheat, rye, buckwheat and sometimes
barley with sugar and water.
From:The Food & Cooking of Russia
by Lesley Chamberlain Penguin ISBN 0 14 046.471 9

8 slices bread — cubed & crust off

2/3 pound velveeta cheese — cubed

10 eggs

2 cups milk

1 teaspoon salt

1 teaspoon mustard

3/4 pound sausage — cooked & drained

pepper — to taste

Put bread cubes in a 9 X 13 baking dish.
Cover with cheese.
Put
the sausage on next.

Beat together eggs, milk, salt, mustard and pepper.
Pour eggs
over bread, cheese and meat.
Cover and refrigerate overnight.

Preheat oven to 3250.
Bake, uncovered, for 45-60 minutes.
Check
near the end to make sure top is not getting too done.

10 oz Broccoli;frozen

1/3 c Vidalia onions;chopped

1/2 c Mushrooms;sliced

2 ts Oil

1 c Cheddar cheese;grated

2 lg Eggs;slightly beaten

1/2 c Mayonnaise

1 c Water

1 c Rice;cooked

6 x Ch.breasts;boned & skinned

3 ts Oil

Paprika Cook broccoli according to directions.
Drain and set
aside.
Saute onions and mushrooms in 2 T.
of oil until limp.
Drain
and combine with broccoli.
Set aside.
Combine cheese, eggs,
mayonnaise, water and rice.
Set aside.
Brown chicken breasts in 3
T.
of oil.
To Assemble: Combine broccoli mixture with cheese
mixture and pour into greased, shallow baking pan.
Place chicken
breasts on top and sprinkle with paprika.
Bake uncovered in a 350
oven for 45 minutes.

NOTE- You may cut fat and cholesterol from this recipe with the
following substitutions: light skim milk cheese for cheddar, 4 oz.
of egg substitute for the 2 eggs, light mayonnaise for reg.
mayonnaise and non-fat cooking spray for browning chicken.

1 Large chicken breast, split

-and boned 2 tb Vegetable oil

2 Medium-sized potatoes,

-peeled and sliced 2 Medium-sized Vidalia sweet

-onions, peeled and Sliced 1 cn (10 3/4-oz) cream of

-mushroom soup, undiluted Paprika Brown breast in oil and drain
on paper towel.
Oil a 1 1/2-quart casserole.
Layer potatoes on
bottom; follow with a layer of onions and top with a layer of
mushroom soup.
Gently, place chicken breast over soup and sprinkle
with paprika.
Cover tightly and bake at 350 degrees for 1 hour.

2 Acorn squash,large,baked 1hr

2 Yams,large,baked

1/2 c Orange juice,fresh

Cinnamon,ground Nutmeg,grated 1.
Preheat oven to 350′.
Scoop
squash from skin.
Place in a large

mixing bowl or food processor.
Remove yam flesh from skin and
add to squash.
Whip or mash together, incorporating maple syrup and
orange juice.
2.
Place mixture in casserole and dust with cinnamon
and nutmeg to

taste.
Bake for 20 to 30 minutes.