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Ancient Happy Cherry Honey

Description

Honey beverage was an obligatory drink of the nobility. Monastery honey beverages were known as the most famous. Many tzars sent their cooks to perfect honey cooking skills to monasteries. To improve the taste and colour, they could add fruit juices or berries. Diluted with juice, honey didn't contain any alcohol and was considered as the most splendid vitaminous beverage.

Method

Put honey in enamel pan, add water and boil stirring regularly and taking froth off. Put well washed cherries without bones in the bottle with a narrow neck and pour warm syrup over. Cover bottle with a wet sheet and leave in a warm place for three days to ferment. After that cork the neck with a sackcloth up and put in Russian Beverages for Russian Brides in the US Recipe

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Russian Breakfasts for Russian Brides in the US

by Annas Agency

Bliny

Description

Bliny is a Russian traditional dish. They are baked in a great quantity at Shrove (carnival) - last week before Lent. Bliny making was a real sacred mystery. People told fortunes on the dough, kept their recipes of Bliny in secret. The first Bliny were put on the window-sills for poor people and pilgrims. The foreigners were very surprised at how many Bliny Russians could eat. At Shrove mother-in-law must bake a lot Bliny for her son-in-law. The most popular Bliny were made from buckwheat flour. Good Bliny must be very very thin. The thinner Bliny are the perfect your skill is.

Method

Mix eggs with 3 cups of milk . Add salt and flour and mix thoroughly. The dough can be drained so that there are no flour lumps in it. Russian Breakfasts for Russian Brides in the US Recipe

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5-Minute Strawberry Jam

by Rondi Hillstrom Davis

Nothing tastes better than fresh picked strawberries. For many people, making homemade jams and jellies conjures up memories of grandmother in the kitchen preparing bushels of fruit, stirring and straining, and sterilizing jars. Actually, nothing could be simpler. The key to making jam is small batches. Do not double the recipe. The jam will not set up. This strawberry jam keeps in the refrigerator for up to 3 weeks. But, we’ve never been able to keep it around that long! It’s also great as an ice cream topping.

Try this quick and easy recipe with your kids. It makes a great Mother’s Day present for family and friends. And, if you’re lucky, they may even save some for you.

Ingredients 1-pint strawberries, hulled 5-Minute Strawberry Jam Recipe

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Easy-Cheesy Casserole

by LeAnn R. Ralph

I have always loved mac-n-cheese, and this variation is one of my favorites! 1 pound of browned hamburger 1 1/2 cups of grated cheddar cheese 2 cups cooked macaroni (or egg noodles; I prefer to use egg noodles myself) Parmesan cheese to sprinkle on top 1 can cream of mushroom soup

Combine hamburger and macaroni (or egg noodles) in a large baking dish. Add cream of mushroom soup and mix well. Stir in cheddar cheese. Sprinkle Parmesan cheese on top. Bake in 350 degree oven for 25 minutes. Makes 4 to 6 servings.

About The Author

LeAnn R. Ralph is the author of the book, *Christma Easy-Cheesy Casserole Recipe

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Rib-Eye Steak with Mushrooms and Bleu Cheese

by Richard Massey

This is a mouth watering steak. Every time I serve this in the restaurant the customers rave. The best part, it’s so simple you can make it at home for the family.

Serves 2 2 ea. Rib-eye steaks (each about 1 inch thick) ½ tsp. Kosher salt ½ tsp. Pepper 1 Tbsp. Olive oil 3 Tbsp. Unsalted butter 1 ea Onion - thinly sliced 1/2 lb Mushrooms - thickly sliced 2 Tbsp. Garlic - chopped 3/4 cup Beef broth 1/4 cup Brandy 1/4 tsp. Fresh rosemary - minced ½ cup Bleu cheese - crumbled

Place steaks in shallow dish. Drizzle with oil; rub oil all over steaks. Sprinkle with salt and pepper.

Heat a sauté pan over medium-high heat. Add steaks to skillet; fry until cooked to desir Rib-Eye Steak with Mushrooms and Bleu Cheese Recipe

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Crab Stuffed Salmon with Lobster Sauce

by Richard Massey

I served this dish at an event I catered and people are still talking about it a year later. The lobster base used in the sauce can be found at stores offering specialty foods or you can order it off the internet. If you’re really ambitious, you could also make your own lobster stock and reduce it. Using it in place of the clam juice. Then chop up the lobster and use it in the sauce and stuffing. I hope you enjoy this recipe.

Serves 6

6 cuts Salmon (5-6oz fillet cut)

Crab stuffing

Lobster sauce

Cut a pocket in the side of the salmon large enough for the crab stuffing. Gently place the crab stuffing in the pocket evenly.

Place salmon in a baking pan and bake salmon at 350° F for approx. 15 minutes or until the internal temperatu Crab Stuffed Salmon with Lobster Sauce Recipe

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