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-=> Ben Collver wrote to Dave Drum <=-

 BC>   Re: Re: Russian Hamburgers
 BC>   By: Dave Drum to Ben Collver on Sun Nov 09 2025 06:28 am

 BC> Title: Russian Hamburgers

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

 DD> Title: Classic Kotlety

 BC> Thanks!  I'll keep it.

 BC> To my mind, the Real Boris is the one who is Natasha's accomplice.  :)

Back when one could easily change the sound bite that Windoze used as 
it opened I had a clip of Boris saying "Fool-proof, yes.Idiot proof? 
Noooooo"  Bv)=

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

 BC>       Title: Stuffed Cabbage
 BC>  Categories: Beef, Cabbage, Stuffed veg
 BC>       Yield: 12 Servings

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: June Meyer's Authentic Hungarian Stuffed Cabbage (Sorma)
 Categories: Pork, Beef, Vegetables, Herbs
      Yield: 6 Servings
 
    3/4 lb Ground pork *
    3/4 lb Ground beef *
    1/2 lb Hungarian sausage or mild
           - Pepperoni; sliced 1"
      2 lg Raw eggs
      2 ts Salt
      1 tb Paprika
    1/2 ts Peppercorns
    3/4 lb Raw rice
      2 lg Turkish bay (laurel) leaves
      2 lg White onions; chopped
      3 tb Shortening, peanut oil or
           - lard
      1 lg Head cabbage
     32 oz Bottle or bag sauerkraut;
           - rinsed in cold water
 
  * you can also make it with all ground beef
  
  Brown the chopped onion in shortening, and place in
  mixing bowl with ground meats, raw eggs, uncooked rice,
  paprika, salt.
  
  Mix well with your clean hands.
  
  Take out the core of the cabbage. Leave head whole.
  Place in large pot of boiling water to wilt the outer
  leaves. You will be able to gently pull off whole
  cabbage leaves. Trim off thick center vein of cabbage
  leaves. Make a pile of leaves on your work station. You
  may want to shake excess water off.
  
  Place 2 Tbsp. of meat and rice mixture on a leaf
  (starting at the thick end) and roll it up and tuck in
  ends with your finger.
  
  Make as many as you can. Arrange the rolls in cooking
  pot. Put a few chunks of sausage here and there between
  the rolls.
  
  Cover the rolls two-thirds full of water, arrange rinsed
  sauerkraut on top, sprinkle over the peper corns and the
  bay leaves on top, COVER and cook slowly for about 1 1/2
  hours, or until the rice is tender.
  
  The rolls are piled on a bed of silky sauerkraut.
  
  Serves 6. (Serve with good crusty bread and cold beer.)
  
  June Meyer's Authentic Hungarian Heirloom Recipes Cookbook
  
  RECIPE FROM: http://www.junemeyer.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... Bad: Manhattan clam chowder. Worse: Clam Manhattans
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