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STARTER:    Gravlax sandwich

This sandwich is simple yet full of rich flavors!

 Appetizers

SOUP:    Borscht

Family Recipe

 Soups

SALAD:    Irish Salad

Makes 4 servings

 Salads

MAIN COURSE:    Eggplant Parmigiana

1. Preheat oven to 385F. Beat eggs and combine with milk, garlic powder, onion powder, salt and pepper in shallow dish. Cut eggplant into 1/2-inch-thick slices. Dip eggplant slices into egg mixture; coat in bread crumbs. 2. Add enough oil to large skillet to cover bottom by 1/4 inch. Heat over medium-high heat. Brown eggplant in batches on both sides; drain on paper towels. 3. Cover bottom of 13x9-inch baking dish with 3 tablespoon pasta sauce. Layer half of eggplant, half of mozzarella cheese, half of Swiss cheese and half of remaining sauce in dish. Repeat layers. Sprinkle with Parmesan and Romano cheese. 4. Bake 30 minutes or until heated through and cheese melted.

 Breakfast     Entrees     Dinner     Grill

DESSERT:    Рулет "Тирамису"

(на форму 30 х 40 см)

 Baking     Tortes

NEW RECIPE

   Lightly Salted Cucumbers

   1. Wash cucumbers, put them in a bowl, pour cold water over them and let them sit. 2. Peel the garlic. 3. Wash dill and cherry and currant leaves (if using). 4. Put dill, cherry and currant leaves (if using) on ​​the bottom of the jar. Pack cucumbers tightly into the jar, alternating with garlic. Put mustard seeds, peppercorns and salt on top of the cucumbers. Pour cold water over everything. Close the lid. Shake. Leave for 2 days at room temperature. After 2 days, the cucumbers are ready. Then they need to be stored in the refrigerator!

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   Gravlax

   1. Combine salt and sugar in a bowl. 2. Dill: wash, dry with a clean towel and finelly chop. 3. Cut the salmon fillet into 2 pieces (crosswise). 4. On a piece of foil: place one tablespoon of of salt and sugar mixture, sprinkle with chopped dill and place one salmon filet skinside-down on sugar-salt-dill mixture. 5. Place 3.5 tablespoons of sugar-salt mixture on salmon filet and rub well into the salmon. 6. Set aside about 1 teaspoon of diil. Spread the rest of the dill on top of the fillet. 7. Repeat 5 with second salmon fillet. 8. Fold up both pieces with the skin on the outside. Sprinkle skinside of the second fillet with the rest of salt-sugar mixture and dill. 9. Cover with foil, place in container and chill in the refrigerator for 3 days. 10. Extract the marinated salmon from the skin and cut into very thin slices crosswise.

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