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

Title: White Russian Casserole
Categories: Casseroles, Main dishes
Yield: 1 servings

10 Maine potatoes
2 lg Onions; sliced
2 c Chopped cabbage
2 c Chopped cauliflower
1 lg Can white kidney beans
8 c Garlic; crushed
1/4 c Chopped dill
2 tb Light cream cheese
4 tb Plain yogurt
1/4 c Plain soy milk; (or just use
-more yogurt)
4 sl Fakin' bakin; (a soy-based
-bacon substitute)
2 tb Sesame seeds
Canola oil
Paprika; salt & pepper

Boil or microwave the potatoes till nearly done. When cool enough,
remove the skins.

Fry the sliced onions in a little oil till soft Add the chopped
cabbage, the chopped cauliflower, and 6 cloves of the crushed garlic,
and fry till the cabbage and cauliflower are just tender.

Melt the cream cheese, and add to it the soy milk, yogurt and dill.
Mix together, and add to the vegetable mixture.

Drain and rinse the white beans, and add to the vegetable mixture. mix
thoroughly, and add salt & pepper to taste.

Slice the potatoes into rounds, and put half the slices on the bottom
of an oiled baking dish. Fill with the mixture. Fry or microwave the
fakin' bakin.

Cover with the remaining potatoes. Mix the remaining 2 cloves of
crushed garlic with a little bit of oil and spread over the potatoes.
Sprinkle with paprika.

Bake at 325 degrees F for about 20 minutes.

Sprinkle with the sesame seeds, bake a few minutes more. Serve
immediately.

Variations: Use basil or cilantro instead of dill

Recipe by Cherie Stihler

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Ben Collver wrote to All <=-

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

Title: White Russian Casserole
Categories: Casseroles, Main dishes
Yield: 1 servings

10 Maine potatoes

So I went at looked at Olga's http://www.ruscuisine.com website for a
truly Russian casserole. I found a link to a non-Russian site for "White" Russian Casserole. Which makes sense - because 'Russian' dressing is
*not* Russian - beyond being from the Russian River region of Californica.

And I'm not sure if Provelone cheese is available there, either. Bv)=

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

Title: White Russian Casserole
Categories: Breads, Cheese, Pork, Poultry, Sauces
Yield: 5 servings

6 tb Butter; melted
10 sl Rye bread; in 1" pcs
6 sl Provolone cheese; in 1" pcs
8 oz Deli-sliced ham; in 1' pcs
8 oz Deli-sliced turkey; in 1"
- pieccs
1 lb Bacon; cooked, diced
6 sl Ementhal cheese; in 1' pcs
Russian Dressing

Set your oven @ 400ºF/205ºC.

Brush the bottom of a 12" X 9" casserole dish with the
melted butter. Layer half the bread on the bottom of the
dish, brush with butter.

Layer the Provolone cheese on top of the bread, followed
by ham, then turkey, bacon, and Swiss cheese. Drizzle
Russian dressing over the entire casserole (amount to
your preference).

Top with the remaining rye bread, brush with butter.
Cover the casserole with aluminum foil.

Bake, covered, for 20 minutes. Remove the foil and bake
for an additional 5-8 minutes, until top layer of bread
is toasted golden.

Yield: One 12 x 9 Casserole, 4-6 servings

RECIPE FROM: http://www.ruscuisine.com and
http://www.broadandhill.com

Uncle Dirty Dave's Archives

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Re: White Russian Casserole
By: Dave Drum to Ben Collver on Mon Apr 03 2023 07:28:00

Russian Casserole. Which makes sense - because 'Russian' dressing is
*not* Russian - beyond being from the Russian River region of Californica.

Nice rabbithole there. :-)

I know there is historic Russian influence due to the presence of Russian Orthodox missionaries on the west coast during the fur trapping era. I read they were responsible for introducing Gravenstein apples to California.
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Ben Collver wrote to Dave Drum <=-

Re: White Russian Casserole
By: Dave Drum to Ben Collver on Mon Apr 03 2023 07:28:00

Russian Casserole. Which makes sense - because 'Russian' dressing is
*not* Russian - beyond being from the Russian River region of

Californica.

Nice rabbithole there. :-)

I know there is historic Russian influence due to the presence of
Russian Orthodox missionaries on the west coast during the fur trapping era. I read they were responsible for introducing Gravenstein apples
to California.

Even further back, before the Rus people from that area of the globe
were the first humans/proto-homans on the North American continent
coming across the then existing land bridge between Siberia and Alaska.

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

Title: Buckwheat Kasha w/Liver
Categories: Five, Grains, Beef, Offal
Yield: 4 servings

2 c Buckwheat
3 c Water
4 oz Veal liver
3 tb Fat
2 lg Eggs; hard boiled
Salt

Boil buckwheat in water until it is crumbly. Fry
buckwheat kasha in fat for 7-10 mins. Boil liver in
salted water for 15 minutes, chop finely and fry in fat.
Chop eggs finely. Add eggs, liver to buckwheat and fry
in the pan for a while. Serve with broth.

Source: Olga Timokhina's collection

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

Uncle Dirty Dave's Archives

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