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  • Eggplant Caviar
  • Ikra (Russian Peasant's Caviar)
  • Kugala
  • Meatless Houbtsi (Cabbage Rolls)
  • Peroghi
  • Piroshki
  • Varenyky (Pyrohy or Peirogi)


    Eugenia Wassilkowsky

  • 1 large eggplant
  • 1 small onion, chopped
  • 2 medium tomatoes or ½ c. tomato paste
  • 2 cloves garlic, pressed
  • ½ tsp. white vinegar
  • ½ tsp. sugar
  • 1 to 2 T. olive oil

    Place the eggplant in a baking g dish and bake at 375° oven for 40 to 50 minutes or until very soft. When cool enough to handle, peel eggplant and cut into chunks. Place eggplant, onion, tomatoes and garlic in a blender and process until mixture is a chunky puree. May also be mixed by hand. Stir in vinegar, sugar, and enough oil to give dip a glossy sheen. Chill at least 2 hours. Serve on bread. Note: The flavor of the onion and the garlic in this dip are strong. For milder flavor, sauté onion and garlic in a little of the olive oil before adding to eggplant.

    IKRA (Russian Peasant's Caviar)

    Alexandria Lukashonak

  • 1 large eggplant
  • 1 onion, chopped
  • ½ green pepper, diced
  • 2 T. oil
  • 2 T. lemon juice
  • salt and pepper
  • 1 clove garlic, pureed
  • 1 tomato, diced or 1 small can tomato sauce

    Boil eggplant until tender or pierce skin and bake at 350° for 1 hour. Cool. Remove skin and chop or blend very fine. Sauté onion with garlic and green pepper in oil. Add tomato and cook until soft, stirring constantly. Add eggplant and cook for 10 minutes over a low flame. Add salt, pepper and lemon juice to taste. Chill. Serve as hors d'oeuvre place in a bowl surrounded by party rye.


    Mary Ellen Seper

  • 5 lb. potatoes
  • 1 lb. bacon
  • 1 can Milnot
  • 2 onions
  • 3 eggs
  • dash flour
  • salt and pepper to taste

    Chop bacon into small pieces and fry until crisp. Drain fat. Finely grate potatoes. Mix all ingredients and pour into a 9" x 13" pan. Bake at 375º for 15 minutes, then at 350º until done or until top is brown Usually 1-1-½ hours. Top with sour cream or applesauce.

    MEATLESS HOUBTSI (Cabbage Rolls)

    Eugenia Wassilkowsky

  • 4 c. water
  • 1 tsp. salt
  • ½ tsp. pepper
  • 4 T. oil
  • 2 c. rice
  • 1 medium onion, finely chopped
  • 1 medium head cabbage
  • 1 T. vinegar
  • ¾ c. tomato juice or 1 c. tomato soup diluted with ½ c. water
  • boiling water

    Cook rice in water according to package instructions, but slightly under done. Sauté the onion in the oil, until transparent. Add the onion to the rice mixture. Stir. Add salt and pepper to taste. Remove from the heat. Cool. The mixture is now ready to place into the cabbage mixture. Remove core from cabbage. Place cabbage in enough boiling water to cover the head. Cook long enough for the leaves to be limp. Do not overcook. Remove the leaves and then remove the center hard core. Place a spoonful of rice mixture on the leaf. Roll tightly, closing the ends as you roll each cabbage roll. Place the rolls in a 2 quart casserole. Cover with tomato juice or tomato soup/water mixture and bake at 350° for 1-½ to 2 hours.


    Anita Telloch

  • 2 c. flour
  • ½ tsp. salt
  • 2 eggs


  • 3 c. sauerkraut, washed and drained
  • 1 onion, chopped
  • ¼ c. oil or butter
  • salt and pepper to taste

    Cheese: 1 block of American cheese(amount is according to how many cheese peroghies you want to make)

    1 pkg. dried pitted prunes

    Mix flour, salt and eggs, then add enough water to make a pliable dough. Roll out to 1/8" thickness and cut into 3" squares. Place a teaspoon or so of one of the above fillings into the center of the square and fold into a triangle, pressing edges firmly together. Drop into boiling water and boil 10 minutes. Drain and shake them in ¾ cup of melted and browned butter. The next day the peroghies may be fried in butter until crisp. Fillings: Sauerkraut: Chop onion and fry slowly in oil or butter. Add sauerkraut and cook until tender. Salt and pepper to taste. Cheese: Finely grate American cheese. Prune: Cook prunes until tender. Drain and mash.


    Eugenia Wassilkowsky


  • 3-½ c. flour
  • salt to taste
  • 1 tsp. baking powder
  • ½ c. butter, chilled, cut into small pieces
  • 2 eggs
  • 1 c. sour cream


  • 2 T. butter
  • 3 c. finely chopped onion
  • 1 lb. ground beef
  • salt and pepper to taste
  • 3 hard-cooked eggs, finely chopped
  • ¼ c. fresh dill, chopped
  • 1 egg, lightly beaten


  • 2 T. butter
  • 2 c. onion, chopped finely
  • ¾ lb mushrooms, chopped finely
  • salt and pepper to taste
  • ¼ c. sour cream
  • 2 T. fresh dill, finely chopped
  • 1 hard-cooked egg, chopped
  • 1 c. cooked rice
  • 1 egg, lightly beaten

    Pastry: Put all ingredients into a food processor and process until thoroughly blended. May also be blended by hand by adding dry ingredients first, then cutting in the butter and finally adding the sour cream and eggs with a fork. Scrape the mixture onto a lightly floured surface and knead as little as possible, using as little flour as possible to form a smooth and workable dough. Shape into a ball, wrap in plastic wrap and refrigerate for at least 30 minutes or until ready to use. Fillings: Beef: Heat butter in a large skillet; add onions. Cook until onions are wilted. Add beef, cook until done. Add salt and pepper, egg and dill. Stir to blend. Put in a mixing bowl and set aside. Mushroom: Heat butter in a large skillet and add onions. Cook until onions are wilted. Add mushrooms and cook until almost all of the liquid is evaporated. Add salt and pepper. Add sour cream, dill, chopped egg and rice; blend well. Remove to a mixing bowl and let cool. Assembly of the piroshki: Roll out the pastry to 1/8" thickness. Using a 3-½" to 5" round cookie cutter, cut the dough into rounds. The rounds may be rolled out larger if you would like larger Piroshki. Beat egg with 3 T. water and brush the top of each round with this mixture. Add about 2 T. of desired filling on half of the round, in an oval shape. Fold other half of the round over to enclose the filling. Press the edges together by hand or with the tines of a fork. Brush top with egg mixture. Repeat until dough and fillings are used up. Place on a lightly greased baking sheet and bake at 400º for 25 minutes or until golden brown. Cool on a wire rack. Serve hot or warm.

    VARENYKY (Pyrohy or Peirogi)

    Mary Jo Werbiansky

  • 2 c. flour
  • 1 tsp. salt
  • 1 egg or 2 yolks
  • ½ c. water

    Potato and Cheese Filling:

  • 1 T. grated onion
  • 3 T. butter
  • 2 c. cold mashed potatoes
  • 1 c. cottage cheese or cream cheese
  • salt and pepper

    Sauerkraut Filling:

  • 3 c. sauerkraut
  • 1 onion, chopped
  • 4 T. butter
  • 2 tsp. sour cream
  • salt and pepper

    Mix flour with salt in a deep bowl. Add the egg and enough water to make a medium soft dough. Knead on a floured board until smooth. Dive the dough into 2 parts. Cover and let stand for at least 10 minutes. Prepare filling. Filling should be thick enough to hold shape. Roll dough quite thin on floured board. Cut rounds with large biscuit cutter or the open end of a glass. Put round in the palm of your hand and place a spoonful of filling on it. Fold over to form a half circle and press edges together with fingers. Edges should be free of filling. Be sure edges are sealed well. Place varenyky on floured board or tea towel. Do not crowd. Cover with a tea towel to prevent drying. Drop a few at a time into large quantity of rapidly boiling salted water. Stir gently with a wooden spoon to separate and prevent sticking to bottom of the pot. Do not cook too many at one time. Continue boiling rapidly for 3 to 4 minutes. They are ready when they are well puffed. Remove with a slotted spoon into a colander and drain thoroughly. Place in a deep dish and sprinkle with melted butter then toss gently to coat with butter. Cover and keep hot until all are cooked. Serve in a large dish without piling or crowding. Can be topped with browned buttered bread crumbs, crisp chopped bacon, salt pork or sour cream. Potato and Cheese Filling: Cook onion in butter until tender. Combine with potatoes and cheese. Season to taste with salt and pepper. Sauerkraut Filling: Rinse kraut well in warm water, squeeze dry and chop very fine. Cook onion in fat or butter until tender. Add kraut and cream, then season to taste with salt and pepper. Cook over low heat for about 15 minutes or until kraut is tender and flavors are blended. Do not overcook. Chill thoroughly.