Full List of Recipes Page 7
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Cast Iron Cornbread Dressing
Cornbread has quite a bit of history.
Soupe Julienne
Soupe Julienne (or Julienne Soup) is a light and flavorful broth filled with finely “julienned” vegetables.
Chou-Fleur à la Polonaise
A World of Good Eating (1951) features this cauliflower preparation.
Queen Soup
Queen Soup is crafted with a rich blend of almond and poultry stock, and bread as a thickener.
Ambrosia Salad
Ambrosia Salad is a classic, creamy dessert with a tropical flair.
Lobster Newburg
Simple French Cookery (1958) includes a recipe for this classic appetizer.
Belorussian Cold Borshch
Cold borscht is a simple and delicious treat that is usually consumed in hot weather.
Tartare Sandwiches
This recipe is for a Tartare Sandwich, although it does not refer to the raw meat preparation that we normally associate with “Tartare.”
Mushrooms in Sour Cream
We’ve translated a selection from The Book on Delicious and Healthy Food, published in the USSR in 1962.
Oyster Stuffing for Turkey
Approximately half of Americans choose to fill their roasted birds with stuffing or dressing.