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Old Time Recipes
The Birkett Mills
P.O. Box 440
Penn Yan, NY 14527
Fax: 315-536-6740

 

 
   
     
 
CASSEROLE of the TZARINA
  
 
A Russian delicacy - with Kasha, Chicken and Veal
Yield: 6 10oz casseroles
  
 
In a 2 quart saucepan,
SAUTÉ:
1 oz finely chopped onions 2 oz. margarine or oil
1 oz celery in ½ inch dice 2 oz. mushrooms stems & pieces
COMBINE:
6 oz. Wolff's medium buckwheat kasha ½ tsp. salt
1 large egg, slightly beaten ¼ tsp. black pepper
ADD: kasha to mushroom mixture and sauté lightly for 1-2 minutes
ADD: 2 cups boiling chicken stock
COOK: tightly covered over low heat for about 15 minutes until kasha is tender.
CORRECT SEASONINGS TO TASTE
ADD:
1 lb. boneless cooked chicken cut in one-inch pieces ½ lb. cooked veal in 1 inch "dominoes"
2 hard-boiled eggs cut in large chunks 1 ½ cups rich chicken gravy or supreme sauce
POUR: approximately 10 oz of mixture into 6 casseroles
TO SERVE: cut 6 hard boiled eggs in an egg slicer; spread the egg out across the top of the casseroles and garnish each with a long strip of pimento.
       
KASHA HOLISHKES (STUFFED CABBAGE)
1 head green cabbage 1 medium onion, sliced
Filling: salt & pepper to taste
Canola oil ½ cup cashews
2 cups mushroom soup or broth 1 cup Wolff's kasha
2 ½ lbs. assorted mushrooms, at last 1 kind robust like Portabella
Sauce:
28 oz pureed tomato, sweetened to taste with honey or brown sugar
Process cashews to chop - leave in processor bowl. Sauté/caramelize onion in oil with a little salt. Slice mushrooms and sauté with onion and some pepper and Bragg or salt. Once cooked, process mushroom mixture with cashews, reserving juices from pan to add to broth. In the same pan sauté kasha with a little oil until browned. In a large bowl, add kasha to mushroom mixture and cover with broth mixture - let sit about 15 - 20 minutes until kasha softens. Core cabbage and place in boiling salted water to carefully peel 10 leaves intact. Pull off more leaves or use ripped peeling attempts to line bottom of baking dish to prevent rolls from sticking. Place two heaping tablespoons of mixture at the stem end of each leaf and roll, folding in sides. Place in baking dish seam side down. Mix together sauce ingredients and pour over cabbage rolls. Add some water to cover rolls. Cook on a low temperature for 3 hours. May need to add more water while cooking.
From Jenni Person
       
GRITS CUTLETS
for 6 people
Prepare:
½ lb. Wolff's Cream of Buckwheat 1 tsp. salt
4 eggs 4 cups water
1/8 lb. butter 2 oz. roll crumbs
Mix Cream of Buckwheat with egg and place in oven for 10 or 15 minutes. Add Cream of Buckwheat to boiling water and allow to boil for 15 to 20 minutes. Put Cream of Buckwheat into four moistened plates and smooth with wet spoon. Allow to cook, then cut mixture into small pieces. Dip in 3 eggs and roll-crumbs and fry in butter for a few minutes.