RECIPE SCRAPBOOK 

This page will feature recipes which have been served at Sister City events, or are from Russian
friends. Some have appeared in the Grants Pass Daily Courier. Some recipes are "photos" in jpeg
format, so if you want to save one, just right click on a recipe and "save as" to any file on your computer.
For the rest, it is best just to COPY and PASTE each one individually unless you want to print the whole page.

Recipe below from Nadya & Natalia Oskolkova

Mama's Vitamin Salad
Ingredients:

1\2 head of cabbage

2 medium carrots

1 large onion

3 tbs of oil (Sunflower oil is used in Russia)

salt and pepper

Directions:

Shred cabbage (cut in little pieces)

Shred also carrots and onion (red or white)

Mix well all 3 components.

Add oil (in Russia we use sunflower oil),

black pepper and salt to taste
 

Priyatnogo appetita!

SEE ANOTHER BORSCHT RECIPE AT BOTTOM OF PAGE

THIS RECIPE (ABOVE) IS FROM A TASTE OF RUSSIA, by Darra Goldstein

BELOW:

AUTHENTIC RUSSIAN MOLOKAN SHASHLIK,
1971 recipe from the United Russian Molokan Women, Los Angeles
(note: there are many Molokan farmers in the San Joaquin Valley, and many Molokans in Los Angeles.
Many are involved in the motion picture industry.
Most are second and third generation, many of their kin came from Georgia. They were escaping religious
persecution by the Orthodox church and the soviet regime.) -Judy Gosnell

8 lbs lamb leg, cut into 1 ½  in cubes
6 good lemons
6 large onions, chopped
2 tbsp salt
pepper to taste
(garlic powder or chopped garlic)
Season meat with salt and pepper.
Add chopped onions, garlic
Squeeze lemons over meat and onions and leave the lemon rind for marinating.
(I have seen some Russians add a little oil-Judy)
Use non reactive dish, like glass etc
Marinate overnight.
Put on skewers and barbecue over charcoal briquettes or wood.
Keep tight on skewers to avoid drying.
 

Vegetables with Walnut and Garlic Sauce (See pictures of these on page)

Pkhali- Recipe from Nancy
This is the spread I’ve fixed for WinterFest the past few years. 
I’ve made spinach and beet versions, and spread them on small rye bread;
they keep their colors—bright green and red.  You can also use eggplant, cabbage, or beans. 
Be sure to make it at least 6-8 hours ahead for garlic flavor to settle.  I think this is from a
cookbook belonging to Gwen Jacobsen; it seems to be a Georgian regional dish.

Spinach Pkhali

Fresh spinach, or 10-oz pkg of frozen.  For fresh, cook in salted water until tender,
drain, cool, squeeze out as much liquid as possible, chop finely. 
Mix all sauce ingredients (below) in blender or food processor and blend;
add spinach and blend; cover and refrigerate for at least 6-8 hours.

WALNUT SAUCE AND GARNISH
¾ cup ground walnuts
4 cloves garlic, minced
1 small onion, minced
3 tbs chopped fresh cilantro
½ tsp crushed coriander seeds or
¼ tsp ground coriander
Pinch of cayenne pepper
¼ tsp fenugreek, ground or whole
1-1/2 tbs tarragon vinegar
3 tbs water
Salt to taste

(Pomegranate seeds for garnish)

Beet Pkhali

3 large beets with skins, stemmed and washed.
2 tbs chopped fresh parsley
1 tbs tarragon vinegar
Salt to taste

Wrap beets in aluminum foil, bake in 375 oven for about 1-1/4 hours. 
Cool beets, peel, and mince in food processor. 
Combine beets with walnut sauce; add parsley and vinegar. 
Salt to taste; cover and refrigerate for at least 6 hours.

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