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
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