SEAN DENNIS wrote to RUTH HAFFLY <=-

Try subbing Stevia for Baking for half the sugar. It measures just like sugar but is much lower in carbs. I tried using the full amount when I first started experimenting with it but found that the end product had
a bitter taste to it. Using half SfB and half sugar doesn't give that taste and the carb count is much lower.

That's what I was thinkig of (SfB).

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Milk Soup (Soviet-era)
Categories: Main dish, Russian, Pasta, Sean dennis
Yield: 2 Servings

1 c (250 mL) Uncooked pasta
2 c (500 mL) water
2 c (500 mL) milk
1 ts (5 mL) salt
2 tb (30 mL) butter
2 tb (30 mL) sugar

This one is a bit more "hands on" but certainly is authentic:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Milk Soup
Categories: Five, Dairy, Breads, Ethnic
Yield: 8 servings

MMMMM---------------------------MILK---------------------------------
2 qt Whole milk
1 c Sugar
1 ts Salt

MMMMM--------------------------RIBBLES-------------------------------
1 lg Egg
2 tb Water
2 c A-P flour

Pour the milk into a large pot, mix in the sugar and
salt, and slowly bring to a low boil (do not use high
heat as the milk will scorch and burn).

While the milk mix is heating, combine these ingredients
together in a bowl, using your hands to break the mix
into small particles. Be sure all of the flour is well
integrated so the milk doesn’t get too starchy.

As soon as the milk has boiled, dribble the ribbles into
the hot liquid by taking small amounts of the mixture in
your fingertips and gently dropping them into the milk,
the same way you would sprinkle sugar over the top of
something.

As soon as the milk with ribbles has boiled again, take
off the heat and serve.

Happy Cooking! Priscilla Zeranski

RECIPE FROM: http://www.polishclassiccooking.com

Uncle Dirty Dave's Archives

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... January 20, 2021 - The end of an error!

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Dave Drum wrote to Sean Dennis <=-

Title: Milk Soup (Soviet-era)

That comes from a Russian programmer who now lives in Slovenia who
makes a lot of "budget-friendly Slavic cooking" videos on his YouTube
channel. They may not be exactly genuine but they're meant ro be
filling (hence the addition of pasta).

That reipe looks good either way to me.

Here's another recipe tat calls itrself Russian. It looks good except
I'd substitute the red wine for beef stock, bringing tyhe total amout of
beef stock to 5 cups.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Gary's Beef Stroganoff
Categories: Beef, Russian
Yield: 8 Servings

2 lb Beef, 1" cubes
1 1/2 lb Mushrooms
3 Onions
2 tb Dill, fresh
25 oz Red Wine, dry, full bodied
1 1/2 c Sour cream
1 tb Tomato paste
3 tb Olive oil
2 Garlic cloves, minced
1 Bay leaf
2 c Beef stock
Salt
Pepper
Flour for dredging

Peel and chop onions. If large mushrooms are being used, slice into
rather large slices. I prefer to use small mushrooms and leave the
whole.

Dredge beef cubes in flour and give them a light coating. Heat a large
stewing pot and add olive oil. Brown beef cubes thoroughly in olive
oil. Add onions, garlic and mushrooms and saute lightly. Add red wine
(all) and enough beef stock to barely cover the ingredients. Add bay
leaf (broken) and dill. Salt and pepper to taste. Add tomato
paste. Cover and simmer, stirring occasionally, for about 2 hours or
until beef is very tender. The cooking liquid will thicken from the
flour in which you dredged the beef. The desired result is that the
ingredients are coated with a thick gravy. If more liquid is needed
during the cooking process, add additional beef stock sparingly. Be
careful that you scrape the bottom of the pot when stirring to
prevent flour from sticking and burning. Just before ready to serve,
mix in 1 1/2 cups sour cream. Place into a casserole dish or tureen
and garnish with sprigs of fresh dill. Serve with rice or buttered
noodles.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

MMMMM

-- Sean

... It is easier to get forgiveness than permission.
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