Russian Breakfasts for Russian Brides in the US

Bliny

1 stick butter or margarine2 12-Pound WHOLE TURKEYS, fresh or frozen (thawed)1/2 cup butter, melted4. Fill each body cavity with apples and onions, 3 sage leaves and remaining lemon wedge and bread slice. Truss turkeys.VegetablesPour peanut oil into a 10 gallon pot. Put pot on propane cooker and heat oil to 375 degrees. Have turkey completely thawed and dry turkey thoroughly. Tie two cotton strings around the carcass so bird can be easily lifted out of oil. Carefully submerge turkey in oil. Deep fry for 3 1/2 to 4 1/2 minutes per pound and cook until turkey floats to the top. Remove bird from oil, and immediately dust heavily with cajun seasoning. Melt butter or margarine, and add to it garlic powder and cayenne, if desired. Brush turkey with butter mixture. Allow to cool 20 to 30 minutes before carving. Yield 12 to 16 servings.Make four cuts at every end of a sausage. Heat the pan with butter very well and sink sausages there. Fry carefully on every side until there is a brown skin. Serve hot with ketchup or mustard.1/2 tsp. salt1 tablespoon butterIngredientsThis is a turkey stuffed with a duck, stuffed with a chicken layered with dressing.Curly Sausages1 Packet giblets (turkey neck, gizzard and heart)1/3 cup real maple syrupDIRECTIONSIngredients

• 4 ea sausages.
• 100 g butter.
• ketchup.
• mustard.

6. Uncover turkey, and carefully turn it breast side up in the roasting pan. Baste with remaining honey. Leave the turkey uncovered, and cook 15 minutes. The cooked honey will be very dark.2. Rinse and pat turkeys dry, inside and out. Season turkeys inside and out with salt and pepper.2 tablespoons chopped fresh sage5 gallons peanut oilSet a small rack in a large shallow roasting pan and place cooked vegetables with turkey parts around rack.1/2 tsp. pepper4 Teaspoons canned chipotle chilies, chopped7. Season gravy with salt and pepper.salt and pepper to taste2. Preheat oven to 375 degrees F (190 degrees C). Place oven rack in the lowest third of oven.Ingredients

• 4 ea eggs.
• 1 tb flour.
• 4 c milk.
• 2 ea ham slices.
• 2 ea cheese slices.
• greens (dill, parsley, scallion).
• salt and pepper to taste.
• butter.

2 tablespoons chopped fresh thyme4. Arrange the chopped onion, chopped celery, and chopped carrot around the turkey in the roasting pan. If desired, the neck and giblets may be added to the vegetables. Sprinkle the remaining thyme and marjoram over the vegetables, and pour the chicken stock into the pan.Grenki is a wonderful item for breakfast. They can be served with jam, cheese or sausages.A New England style turkey with maple syrup. It makes for a mellow Thanksgiving dinner. Try stuffing it with Cranberry, Sausage and Apple Stuffing. If fresh marjoram is unavailable, 2 teaspoons of dried marjoram may be substituted.1 (6 ounce) package dry bread stuffing mix1++ Quart TURKEY BROTH As needed assorted fresh sage leaves Roasted TurkeysTurduckenSaute until onions are deep brown. Add carrots, celery and tomatoes to skillet and toss to blend.Drachona1 (12 pound) Fresh Whole TurkeyRecipe # 9Ingredients

• 5 ea hard-cooked eggs.
• 10 ea cooked ham thin slices.
• lettuce leaves.
• mayonnaise.
• pickles.

2 large onions, peeled and choppedMillet Porridge with PumpkinIngredients

• 2 c oatmeal flour.
• 2 tb honey.
• 8 c water.
• salt to taste.

14 pounds Fresh Whole Turkey, neck and giblets reservedPorridge is the healthiest and useful food, but it is usually hard to make it delicious. Taste our new version of simple porridge.1/2 Cup honeyRecipe provided by Volk Enterprises, Inc.Holiday Champagne Turkey2. Lay the boned turkey skin-side down on a flat surface. Cover with a layer of cold Sausage and Oyster Dressing and push the dressing into the leg and wing cavities so they will look as if they still have bones in them.Ham SandwichesPeel a squash, grate it and squeeze the juice. Combine grated squash, eggs, salt, flour and butter. The mass should not be very dense. Fry latkes in a well preheated pan. Serve hot with sour cream.9 Cups TURKEY STOCKBlot turkey dry with paper towels. At the neck end, gently loosen skin from the turkey breast without totally detaching the skin. Rub 1/2-cup citrus glaze under skin. Replace the skin.3. Lay the duck on top of the turkey skin-side down and cover it with a layer of cold dressing. Lay the chicken on top of the duck skin-side down and cover it with a layer of cold dressing.Foster Farms© RecipeGradually add flour and whisk 1 minute, allowing flour to slightly brown. Gradually whisk in pan juices. Bring to gentle boil, whisking until smooth.This recipe is for the ideal breakfast for the people who are in a hurry in the early morning. Just five minutes� and you have a delicious, rich dish on your table.5. Throw about 2 more handfuls of soaked wood chips on the fire. Drizzle 1/2 the honey over the bird, and replace the foil. Close the lid of the grill, and continue cooking 1 1/2 to 2 hours, or until internal temperature reaches 180 degrees F (80 degrees C) in the thickest part of the thigh.

Copyright © 2002 � 2004 Annas Agency�

Author: Annas Agency