CONTENTS

INTERNATIONAL RECIPES

CABBAGE ROLLS

BORCH

PYROGY

CHINESE BEEF & PATATO PATTIES

COOKING TIPS

FOOD INFORMATION DURING STORMS

RESPONSIBLE DRINKING, BAR MIXES

UKRAINIAN Golubtzi, (cabbage rolls)

1 large head of cabbage ½ pound hamburger

1 cup rice, cooked

1 onion

2 tablespoons fat

1 teaspoon salt ¼ teaspoon pepper

1 10½-ounce can tomato soup ½ cup sour cream Remove leafs from cabbage head. Cook in salt water for 5 Minutes, or until leaves are flexible. Drain and cool.

Add ground meat, cooked rice, and seasoning. Put a tablespoon of the mixture on each leaf. Roll and place each in a baking pan, pour undiluted tomato soup over them. Bake at 350 for 45 minutes or until tender.

Serves 6. Option: Add sour cream 5 minutes before serving.

RUSSIAN

VEGETABLE SOUP Borsch

2 pounds beef, with soup bone.

2 carets.

1 medium head of cabbage.

2 average-sized onions.

6 average-sized potatoes.

2 cups canned tomatoes.

6 whole pepper kernels.

1 bay leaf.

A few sprigs of dill.

½ cup chopped beets.

Cover meat with cool water and bring to a boil.

Let simmer until almost tender. Add water if necessary

to keep meat covered. One hour before serving, add chopped

vegetables and seasoning. Potatoes may be cooked separately

before serving. When ready to serve, remove from heat and

add sour cream

POLISH PYROGY Everyone enjoys this dish. It’s one I could eat every day.

Dough

5 cups flour

2 cups warm water

1-tablespoon salt

4 tablespoons oil

3 eggs

1 tablespoon vinegar Mix flour and salt together.

Mix eggs, oil and water to make 2 cups.

Make well in flour add water mixture.

Mix well then knead. (the more you knead the better).

Roll dough flat, thin and cut into 2-3 inch squares Put filling (below) in each, seal edge, and use flour to pinch seal shut.

FILLING

Mashed potatoes.

Course cottage cheese.

Salt and pepper.

Mix together until course.

Drop into boiling water and boil for 5 minutes. Do not place to many in boiling water at one time as they all should have enough room to float to top.

After cooking place in different pot and add butter, or place in frying pan, add butter, and (onions) if you prefer. Fry for a few minutes until they start turning a light brown. Can then be served with or without sour cream.

CHINESE

Beef and Potato patties

A dish enjoyed by the whole family, but children love it.

8 oz. beef

8 oz. potatoes

1 egg yolk

a small onion chopped finely

1 tablespoon salt

1 tablespoon soy sauce

Cook potatoes until done, mash. Mix in egg yolk

and salt. Add chopped onion with 1 tablespoon oil, then add round beef. Brown for 4 minutes. Add soy sauce and mix with potatoes. Shape into golf size balls,flatten into cookie size. Heat the cooking pan, grease with oil. Medium heat to brown the cookies, turn to brown both sides.

If you use an electric skillet, set it at 340. When control light blinks, turn to other side.

COOKING TIMES

Ground Meat & Meat Mixtures. Beef, Pork, Veal, lamb=160.

Turkey, Chicken= 165.

Fresh Beef, Veal, Lamb Steaks, roasts, chops=145

Poultry: Chicken & Turkey, whole, Poultry breasts, roasts,Duck & Goose, Stuffing (cooked alone or in bird)=165.

Pork and Ham, Fresh pork, Fresh ham (raw)=160.

Precooked ham (to reheat)=140.

Eggs & Egg Dishes=Eggs, cook until yolk and white are firm. Egg dishes=160.

FOOD INFORMATION, TIPS, During Storms.

Power outages are not only an inconvenience, but also a safety issue, particularly when it comes to food. Knowing how to handle food while the power is off and when it is restored will help ensure that you and your family do not become victims of a health problem.

Parts of USA and Canada have been hit with disaster, from fires in California to floods in British Columbia, snow and ice storms in eastern USA and Canada. Many will be dealing without power, flood houses. Here is information to help you get through some of the problems.

NOTE: To prepare for a disaster go to my archives on my website, and read my article "Ring Of Fire".

The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full) and the door remains closed.

Discard refrigerated perishable food such as meat, poultry, fish, soft cheeses.

Food may be safely refrozen if it still contains ice crystals or is at 40°F or below when checked with a food thermometer.

Never taste a food to determine its safety!

Obtain dry or block ice to keep your refrigerator and freezer as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic-foot full freezer for 2 days.

If the power has been out for several days, check the temperature of the freezer with an appliance thermometer. If the appliance thermometer reads 40°F or below, the food is safe to refreeze.

If a thermometer has not been kept in the freezer, check each package of food to determine its safety. If the food still contains ice crystals, the food is safe.

Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Discard wooden cutting boards, plastic utensils, baby bottle nipples and pacifiers.

Thoroughly wash all metal pans, ceramic dishes and utensils that came in contact with flood water with hot soapy water and sanitize by boiling them in clean water or by immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water.

SANITIZE CUTTING BOARDS

An effective way to sanitize cutting boards and other kitchen surfaces, is with a diluted bleach and water solution -- just 1 tablespoon unscented liquid chlorine bleach (not more) to 1 gallon of water.

To clean your cutting board, first wash it with hot water and soap. After rinsing it off with clean water, sanitize by letting the diluted chlorine bleach solution stand on the cutting board surface for about a minute. Rinse and blot dry with clean paper towels. It is important to clean and sanitize – just because a surface looks clean, does not mean it is free of disease-causing bacteria!

RESPONSIBLE DRINKING, BAR MIXES

If you have teenagers, or in fact any adult, impress on them

the risks of driving while intoxicated. Statistics demonstrate many fatal road accidents are caused by drunk drivers.

If you're having a party, provide food with drinks. Offer non-alcoholic substitutes such as fruit, soft drinks.

2 drinks taken within an hour by a person 100 pounds produces a 075 reading. One drink is equal to about 1.5 oz. of whisky or 2 bottles of beer. The rate of elimination for each hour after

drinking has stopped is 015. A 200 pound person, after 1 drink produces a reading of .019, so you can see there is a big difference due to weight.

As a host it is your duty to make sure no one leaves your party impaired. Have some one drive them home.

CRANBERRY COOLER

16 ounces cranberry juice

8 ounce vodka

2 ounces lime juice

8 ounces water

4 teaspoons bar sugar

Stir all ingredients thoroughly in a punch bowl. Add large block of ice. Serves 12 to 15Pour over ice cubes in a chimney glass, stir.

BOURBON KAHLUA

1 ounce Kailua

1 ounce Bourbon

1 ounce fresh cream

½ tablespoon sugar

Shake with ice cubes. Strain into chilled glass.

GIN COCKTAIL

1-ounce white port

1-ounce gin

1 dash anisette

1 egg yolk

Shake with ice cubes. Strain into chilled cocktail glass.

NON-ALCOHOLIC DRINKS

Fresh Fruit Punch

8 ounces apiece of orange juice, pineapple juice, and grapefruit juice.

1 bottle ginger ale.

Sugar to taste.

Combine the juices with the sugar. Stir until the sugar is dissolved and refrigerate. Add the ginger ale plus chunks of ice before serving.

LEMONADE FRUIT

2 teaspoons bar sugar

Juice of one lemon

1 ounce raspberry syrup

Stir together in a 12 –ounce chimney glass. Fill glass with shaved ice. Fill glass with water. Stir. Decorate with an orange slice, lemon slice, and a cherry. Serve with straws.