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Russian Pancakes 
Traditionally served during Cheese Fare 
Week mainly the Sunday before Great Lent 

2- 1/2 cups flour 

1 Tablespoons sugar 

1/2 teaspoon salt 

1/3 cup butter 

1 pkg. dry yeast 

1 1/2 cups milk 

1/4 cup water 

3 egg yolks slightly beaten 

3 egg whites stiffly beaten 
Scald milk, add butter, cool to lukewarm. Dissolve yeast 
in lukewarm water until bubbly. Add to milk mixture. 
Mix. Add salt, sugar, and flour. Beat 2 minutes. Add 
beaten egg yolks and beat for several minutes more. 
Cover and put in a warm place to rise until double; 
about an hour. Stir batter down. Fold in stiffly beaten 
egg whites. Let stand 10 minutes. Clarify some butter 
and use for oiling griddle. Pour about 1/4 cup 
batter onto lightly greased non-stick fry pan. Bake 
until puffed and bubbly and light brown. Turn and fry 
until other side is browned. Only turn once. Do 
not use too much grease on the griddle. It is also 
suggested that you skim the batter from the top. 
Don’t dig down into the bowl. Serve with sweetened 
raspberries or strawberries and sour cream. Place 
berries and cream in center of pancake and roll up. 
You may use whipped cream. Or serve with choice 
of toppings, including caviar, jam, maple syrup, and 
even thin slices of smoked salmon and sour cream. 
NOTE: This is traditionally served on Cheese Fare 
Sunday which is the Sunday before lent. This recipe 
in part was contributed by Dorothy Gray who is not 
one of Agrafena's Children (Secretary of Holy 
Assumption Church) and works for the Kenai 
Peninsula School District) but parts 
of her recipe are better than mine.
Chicken salad sandwich 

Hard cooked eggs 2, chopped 
Cooked chicken 1 cup, finely chopped 
Sweet pickle relish 2 tbsp 
Celery ¼ cup, finely chopped 
Mayonnaise 1/3 cup 
Softened butter 3 tbsp 
Salt and pepper 
Sandwich bread 

Mix chicken, celery, eggs, sweet pickle relish, salt, mayonnaise and black pepper. Spread butter on bread and then spread the salad mixture and cut into preferred shapes. Chill it in a covered container until ready to serve