Side dishes

Every Thanksgiving, my family likes to make a little something called green bean casserole.
YOU WILL NEED: 1 can of greenbeans,1 can of cream of mushroom, and 1 can of fried onions!!
First, you mix the green beans with the cream of mushroom. Then, you heat them up. Finally, you pour the can of dried fried onions on top!

INGREDIENTS:
6 medium russet potatoes, peeled and cubed
1/2 cup warm milk
1/4 cup butter or margarine
3/4 teaspoon salt
Dash pepper

DIRECTIONS:
1. Place potatoes in a saucepan and cover with water. Cover and bring to a boil; cook for 20-25 minutes or until very tender. Drain well. Add milk, butter, salt and pepper; mash until light and fluffy

INGREDIENTS:
2 1/2 pounds russet potatoes, peeled
1 cup all-purpose flour
1 teaspoon garlic salt
1 teaspoon onion salt
1 teaspoon salt
1 teaspoon paprika
1/2 cup water, or as needed
1 cup vegetable oil for frying

DIRECTIONS:
1. Slice potatoes into French fries, and place into cold water so they won't turn brown while you prepare the oil.
2. Heat oil in a large skillet over medium-high heat. While the oil is heating, sift the flour, garlic salt, onion salt, (regular) salt, and paprika into a large bowl. Gradually stir in enough water so that the mixture can be drizzled from a spoon.
3. Dip potato slices into the batter one at a time, and place in the hot oil so they are not touching at first. The fries must be placed into the skillet one at a time, or they will clump together. Fry until golden brown and crispy. Remove and drain on paper

Ingredients:
1 kg potatoes.
1/4 c finely chopped onion.
1/2 c mayonnaise.
2 tb vinegar.
salt and pepper to taste.

Method:
Boil potatoes unpeeled, until done. Cool down and peel and cut in cubes. Add finely chopped onion, salt and pepper. Stir in mayonnaise, vinegar. Decorate with green before serving

Russian Cabbage
Soup
1 1/2 cups thinly sliced potatoes (about 3 small potatoes)
1 cup thinly sliced beets.
4 cups water
1-2 tablespoons butter
1 1/2 cups chopped onion (about 1/3 of a large onion)
1 1/2 teaspoons salt
1 stalk celery, chopped
1 medium carrot, chopped
3 to 4 cups shredded cabbage (about 1/3 of a large cabbage)
a little fresh ground black pepper
1 teaspoon dill weed
1 to 2 tablespoons cider vinegar
1 to 2 tablespoons brown sugar or honey
1 cup tomato puree or 1/4 to 1/2 cup tomato paste

Garnish
Sour cream or yogurt
Dill weed
Procedure
Place the potatoes, beets, and water in a medium-sized saucepan. Cover and cook over medium heat until tender (20-30 minutes). While that is cooking, do steps 2-3.
Melt the butter in a Dutch oven/soup pot. Add the onion and salt. Cook over medium heat, stirring occasionally, until the onions are translucent (8 to 10 minutes).
Add the celery, carrots, cabbage, and two cups of the water in which the potatoes and beets are cooking. Cover and cook over medium heat until the vegetables are tender (8 to 10 minutes).
Add the remaining soup ingredients (including the potatoes, beets, and the rest of the water in which they are cooking). Cover and simmer for at least 15 more minutes. Correct the seasonings. If it is too thin, let it simmer uncovered, and maybe add a little more tomato paste.
Serve hot, topped with sour cream or yoghurt and sprinkled with dill. (If desired the sour cream or yoghurt can be served with the soup and used as a condiment to taste.)
It serves about 6.

Ingredients:
7 oz (200 gm) mutton
1 onion
2 carrots
1 turnip
1 swede
3 tbsp. butter
2 tbsp. flour
5 cloves garlic
pepper and salt to taste

It is an old Russian dish which is mostly made with mutton.
Cut the mutton into small pieces, sprinkle with salt and pepper, roast. Then put the mutton, the sliced carrots, onion, turnip and swede in a clay pot, salt, put the lid on and cook until done. At last add the garlic. Pour off part of the broth, dilute the browned flour with it and pour the sauce in the clay pot (.

Ingredients
500 grams cottage cheese
2 eggs
6 tablespoons flour
2 tablespoons sugar
1 teaspoon salt
Garnish
Sour cream & Sugar or jam, confiture.
Apple sauce
Procedure
Mix Cottage Cheese, eggs, flour, sugar & salt.
Take piece of paste, make round, flat shape & put on warm frying pan with oil.
Wait until it becomes gold colour and flip.
When it brown on both sides you can eat it.

12 large (burrito-size) tortillas
2 cups chopped frozen spinach, thawed and drained (or cooked, chopped and drained fresh spinach)
1 egg
3 cups dry curd cottage cheese
1 cup sour cream
1/4 tsp salt

Pre-heat oven to 3500 F. Mix together cottage cheese, sour cream, beaten egg, and salt. Mix in spinach. Thinly oil a 9x12 baking pan. Cover bottom of pan with 1 layer of tortillas. Brush oil thinly on top of tortillas, then spread evenly with spinach mixture. For all subsequent layers, tortillas must be brushed with oil on both sides. Repeat layering process with remaining ingredients. Tortillas must form the top layer. Bake 45 min. at 3500 F. Remove from oven, brush top with water and cover with a clean towel for 10 min., then serve. May also be eaten cold. Makes 6 servings

Ingredients
6 to 7 medium potatoes
1/3 cup cooking oil
1 pint sour cream
garlic
1 onion
15oz can tomato sauce
1 1/2lb ground beef
pepper & salt to taste
Method
Peel the potatoes.Carve a 1 to 1 1/2 inch wide hole in one end of each potato. (As a tool use a small teaspoon or sharp end of spoon's handle.)Dice the onion and saute in oil in the bottom of the Dutch Oven.Remove from heat.Add tomato sauce and sour cream.Mix ground beef with salt, pepper and garlic, then stuff it into the potatoes. Place the staffed potatoes in the Dutch Oven and bake for 45 to 55 minutes until potatoes are done.