By our Feast Steward: Lady Antonia Stefani - antonia@heraldshill.org

Cucumbers in Sour Cream (to serve 100)
(from Please to the Table, Russian Cookbook)

50 large cucumbers, peeled and sliced thinly
3 T salt
7 C sour cream
1 1/2 C white vinegar
1 1/2 C finely chopped fresh dill
3 T sugar

1. Toss cucumbers with salt and let stand for 1 hour. Drain thoroughly and pat dry.
2. Stir the sour cream with the vinegar, dill, and sugar. Add the cucumbers and toss. Taste for seasoning.
3. Refrigerate for 1 hour before serving. Garnish with fresh dill.

24 C drained cooked black beans, rinsed
12 C finely chopped onion
12 green, red, and yellow peppers, finely chopped
12 cloves garlic, finely chopped

Combine above ingredients in a bowl.

4 C red wine vinegar
1 C sugar
1/2 C chili powder
3 T dried savory
2 T ground cumin
2 T salt
3 T ground black pepper
3 T cayenne
3 T white pepper

Combine in a saucepan. Bring to a boil, stirring to dissolve the sugar. Add the black beans mixture, bring to a boil, stirring frequently, and simmer for 1 minute. Remove from heat.

Stir in:
1/2 C lemon juice

Transfer to a boil and refrigerate until cold; up to 4 days.

100 frozen yeast dough rolls, allowed to rise

Filling:

8 lbs mushrooms, sliced
1 lb unsalted butter
1 C white grape juice
1 1/2 C sour cream
1 C fine, dry bread crumbs
1/2 C snipped fresh chives
1 t nutmeg
Salt and black pepper to taste

To prepare filling:

Melt the butter in a large skillet over medium heat. Add the mushrooms and saut� until they begin to throw off liquid. Turn the heat to high and continue to saut� until all the liquid evaporates. Turn the heat down to medium and saut� for another 5 minutes.

Stir in the grape juice, turn the heat up to high and let boil for 5 minutes. Remove from the heat and stir in the remaining ingredients. Allow to cool before using the filling.

Make an indentation in the risen rolls and fill with 2 t. of mushroom filling. Bake about 15 minutes at 350 until done.

5 lb beef stew meat
4 stalks celery
4 C minced onion
4 C diced beets
6 lbs shredded cabbage
2 C chopped sweet peppers
2/3 C chopped fresh dill
1 gallon chopped tomatoes
12 large cans tomato soup
Salt and pepper
Sour cream to serve on the side

Combine stock and vegetables except tomatoes. Cook until done; add tomatoes and correct seasonings. Serve with sour cream and parsley.

6 boneless pork loins
Salt and fresh ground black pepper to taste
1 1/2 C caraway seeds

1. Rub the pork loin with salt, pepper, and caraway seeds and let stand for 30 minutes.
2. Preheat oven to 400. Place the pork loin, fat side up, in a roasting pan and roast for 15 minutes. Reduce heat to 350.
3. Bake 1 1/2 hours and check for doneness. Internal temperature should be 160.

10 t baking powder
4 t salt
8 C sifted flour
8 eggs
2 C whole milk
2 C whipping cream

Mix dry ingredients well. Mix eggs, milk, and cream with a wire whisk. Mix wet and dry ingredients. Roll out on floured board. Cut into 1 inch wide strips, 3-5 inches long. Cut a slit and twist. Deep fry at 375 till brown and crispy.