MSGID: 1:396/45.0 691088f0
-=> Ben Collver wrote to All <=-

 BC> MMMMM----- Recipe via Meal-Master (tm) v8.06

 BC>       Title: Russian Hamburgers
 BC>  Categories: Beef, Russian
 BC>       Yield: 1 Batch

 BC>   1 1/2 lb Lean ground beef
 BC>     1/2    Cabbage; chopped
 BC>       1 md Onion; chopped
 BC>       3 tb Worcestershire sauce
 BC>       3 tb Soy sauce
 BC>       1 ts Garlic powder
 BC>       1 ts Celery salt
 BC>     1/4 ts Black pepper
 BC>       1 pk Yeast
 BC>     1/4 c  Water; warm
 BC>   3 1/2 c  Flour
 BC>       1 ts Salt
 BC>     1/4 c  Sugar
 BC>     1/4 c  Shortening
 BC>       1 c  Milk; scalded &
 BC>            - allowed to cool
 BC>       1 lg Egg; slightly beaten

If I wanna do Russian Hamburgers I've got the Real Boris (McCoy's
Russian cousin) Badinov at my fingertips.   Bv)= 

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Classic Kotlety
 Categories: Beef, Pork, Breads, Vegetables, Herbs
      Yield: 8 servings

      1 lb Ground beef (80/20)
      1 lb ground pork
    1/2    Loaf French bread loaf;
           - crusts removed
      1 lg Egg; lightly beaten
      1 md Onion; chopped
      2 cl Garlic; pressed
      2 tb Minced dill weed
           Dried bread crumbs; pref
           - roasted ("kalenye suhari",
            - available in Russian
            - stores)
            Salt
            fresh ground black pepper
            Vegetable oil

  Saute the onion in vegetable oil, stirring, until it is
  golden-brown. Remove from heat and set aside. 

  Soak the bread in cold water for about 15-20 minutes.
  Squeeze dry and put through a meat grinder, or process
  into a paste. Combine beef, pork, processed bread,
  onion, garlic, egg, and dill. Season with salt and
  generously with black pepper. Mix well. 

  You can check the seasonings by frying or microwaving a
  small piece of the mixture. 

  Make oval-shaped cakes (containing approximately 2 tbsp
  each of the mixture). The cakes should be about 3/4 inch
  thick. (If you rinse your hands with tepid water from
  time to time, it will prevent the mixture from sticking
  to your fingers.) 

  Warm some vegetable oil in a large skillet. Roll the
  kotlety in bread crumbs until completely coated and fry
  over high heat until they are well-done and have a nice
  brown crust on the outside, 5-7 minutes per side. (In
  many Russian kitchens, kotlety are not breaded before
  frying, so as to make them lower in fat and calories.
  The traditional recipe, however, calls for breading.)

  Source: Redisca via Olga Timokhina

  RECIPE FROM: https://www.ruscuisine.com

  Uncle Dirty Dave's Archives

MMMMM

... January 20, 2025 - Error Redux
___ MultiMail/Win v0.52

--- Maximus/2 3.01
 * Origin: Sursum Corda! BBS-Huntsville,AL-bbs.sursum-corda.com (1:396/45)
SEEN-BY: 10/0 1 18/200 19/25 33 41 102/401 103/1 705 105/81 106/1
SEEN-BY: 106/201 987 124/5016 128/187 129/14 305 130/330 153/7715
SEEN-BY: 154/110 214/22 218/0 1 109 215 601 610 700 810 840 860 880
SEEN-BY: 218/900 226/30 227/114 229/110 206 300 307 317 400 426 428
SEEN-BY: 229/452 470 664 700 705 266/512 291/111 292/854 301/1 320/219
SEEN-BY: 322/757 342/200 387/18 25 396/45 460/58 633/280 712/848 902/26
SEEN-BY: 5020/400 5075/35
PATH: 396/45 218/700 229/426