Subj : Re: Kotlety
To   : Ben Collver
From : Dave Drum
Date : Mon Jan 09 2023 06:50:00

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

 > The recipe I use makes smaller patties and uses ground pork as well
 > as the beef. I picked up a taste for Kotlety when I dated a Ukrainian
 > girl back in the mid-1960s. Her mother made them for us with buttered
 > beets and mashed potatoes. Yuuuuuuum

 BC> Thanks for the recipe.  That sounds like food that will stick to your
 BC> ribs!  Recently, i visited a friend from Belaruse and her father cooked
 BC> what he called Russian Pancakes.  From my perspective, they were like
 BC> crepes filled with sour cream and served with either honey or jam.
 BC> Delicious!

I think the Russians call them "blini". They may also be "blintzes".

Here are two Russian pancake recipes from ruscuisine.com and a blintz
recipe in the next post. You can select which comes closewst to you
memory.  Bv)=

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

      Title: Bliny (Russian Pancakes)
 Categories: Vegetables, Breads, Dairy
      Yield: 2 servings

     227 g  (1 c) A-P flour
     750 mL (3 c) milk
       3 lg Eggs
     1/2 ts Baking soda
      30 mL (2 tb) vegetable oil
     1/2 ts Salt
     1/2 md Onion (average)

  Mix eggs with 3 cups of milk . Add salt and flour and
  mix thoroughly. The dough can be strained so that there
  are no flour lumps in it. 

  Pour vegetable oil into a saucer. Peel an onion and cut
  it into 2 parts; take one part with a fork and dip it in
  oil. Use it every time for greasing the pan with
  vegetable oil. 

  Heat the pan. Grease it. Pour thin layer of batter
  evenly. Cook until light brown, about 2 minutes on each
  side.

  Servings: 2-3.

  Bliny can be served with butter, sour cream, black or
  red caviar, fillet of sturgeon, lox, and/or salmon.

  By: Olga Timokhina

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

  Uncle Dirty Dave's Archives

MMMMM

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

      Title: Blinchiki
 Categories: Breads
      Yield: 7 pancakes

      4 lg Eggs
      6 tb Sugar
      1 ts Salt
    500 mL (2 c) milk
    750 mL (3 c) water
    340 g  (4 c) A-P flour
    750 mL (3 c) milk
    250 Ml (1 c) water
    1/2    Potato; to rub oil on the
           - pans

  MIX IN A LARGE BOWL: Eggs, sugar, salt, milk, water,
  flour, more milk, and more water.

  Cut a potato in half and dip in cooking oil to put some
  oil in the pan. Wait for the oil to get hot. 

  Depending on the size of the pan(s) you want to fill it
  about 1/2 to 3/4 full you can then put the mixture in
  the pan. When the egdes of the blinchiki start to fold
  over or get crispy you flip it. 

  This will make about 7 blinchiki. I like to put melted
  butter over them to give a little flavor.

  By: Katya Kedrovsky

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

  Uncle Dirty Dave's Archives

MMMMM

.... "The supreme irony of life is that hardly anyone gets out of it alive" RAH
--- MultiMail/Win v0.52
 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

.