Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Carrots, cut up
2 Celery stalks
2 Parsley roots
2 Onions, quartered
1/4 Head savoy cabbage
5 Peppercorns
Salt to taste
2 qt Water
8 md Beets
1 tb Lemon juice
1 ts Sugar
1/8 ts Pepper
ds Garlic powder

Simmer the vegetables with peppercorns and salt in water for 30
minutes. Strain. Wash and bake the beets for 1/2 hour in moderate
350F oven. Peel, grate coarsely, and add to broth. Simmer 5 minutes.
Add lemon juice. Season. Serve with Mushroom Pockets.

MUSHROOM POCKETS

STUFFING 2 ounces dried mushrooms OR 4 ounces fresh mushrooms,
chopped 1/2 c. water 1 large onion, diced 2 T butter 1 slice white
bread, soaked in water and squeezed 2 T bread crumbs salt and pepper

DOUGH 1 1/2 c. sifted flour dash salt 1 egg 1/2 c. water

Wash dried mushrooms well. Soak in 1/2 cup water 4 hours. Bring to
boil, simmer 1 hour, OR fry fresh mushrooms in 1 talblespoon butter.
Fry the onions in butter till golden. Grind the mushrooms, onions,
and bread. Add bread crumbs, salt, and pepper. Combine the flour with
salt and egg mixed with water. Knead into elastic, shiny dough. If
needed add water or flour; it should roll out easily. Roll out as
thin as possible without tearing. Cut into 1 1/2 to 2 inch squares.
Lay 1 teaspoon stuffing in the centre. Fold diagonally, forming a
triangle. Seal the edges with fingers. Lift the two long corners of
the triangle up, and seal them together. Cook in a large kettle of
boiling water. Remove with colander spoon, add to the soup, and serve
immediately. Serves 6

From: TERESA STALIS

From: Pat Stockett Date: 07-04-95 (06:42) (19)
(E)Cooking

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