Ben Collver wrote to All <=-

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

Title: Russian Hamburgers
Categories: Beef, Russian
Yield: 1 Batch

1 1/2 lb Lean ground beef
1/2 Cabbage; chopped
1 md Onion; chopped
3 tb Worcestershire sauce
3 tb Soy sauce
1 ts Garlic powder
1 ts Celery salt
1/4 ts Black pepper
1 pk Yeast
1/4 c Water; warm
3 1/2 c Flour
1 ts Salt
1/4 c Sugar
1/4 c Shortening
1 c Milk; scalded &
- allowed to cool
1 lg Egg; slightly beaten

If I wanna do Russian Hamburgers I've got the Real Boris (McCoy's
Russian cousin) Badinov at my fingertips. Bv)=

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

Title: Classic Kotlety
Categories: Beef, Pork, Breads, Vegetables, Herbs
Yield: 8 servings

1 lb Ground beef (80/20)
1 lb ground pork
1/2 Loaf French bread loaf;
- crusts removed
1 lg Egg; lightly beaten
1 md Onion; chopped
2 cl Garlic; pressed
2 tb Minced dill weed
Dried bread crumbs; pref
- roasted ("kalenye suhari",
- available in Russian
- stores)
Salt
fresh ground black pepper
Vegetable oil

Saute the onion in vegetable oil, stirring, until it is
golden-brown. Remove from heat and set aside.

Soak the bread in cold water for about 15-20 minutes.
Squeeze dry and put through a meat grinder, or process
into a paste. Combine beef, pork, processed bread,
onion, garlic, egg, and dill. Season with salt and
generously with black pepper. Mix well.

You can check the seasonings by frying or microwaving a
small piece of the mixture.

Make oval-shaped cakes (containing approximately 2 tbsp
each of the mixture). The cakes should be about 3/4 inch
thick. (If you rinse your hands with tepid water from
time to time, it will prevent the mixture from sticking
to your fingers.)

Warm some vegetable oil in a large skillet. Roll the
kotlety in bread crumbs until completely coated and fry
over high heat until they are well-done and have a nice
brown crust on the outside, 5-7 minutes per side. (In
many Russian kitchens, kotlety are not breaded before
frying, so as to make them lower in fat and calories.
The traditional recipe, however, calls for breading.)

Source: Redisca via Olga Timokhina

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

Uncle Dirty Dave's Archives

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Ben Collver wrote to Dave Drum <=-

Re: Re: Russian Hamburgers
By: Dave Drum to Ben Collver on Sun Nov 09 2025 06:28 am

Title: Russian Hamburgers

If I wanna do Russian Hamburgers I've got the Real Boris (McCoy's Russian cousin) Badinov at my fingertips. Bv)=

Title: Classic Kotlety

Thanks! I'll keep it.

To my mind, the Real Boris is the one who is Natasha's accomplice. :)

Back when one could easily change the sound bite that Windoze used as
it opened I had a clip of Boris saying "Fool-proof, yes.Idiot proof?
Noooooo" Bv)=

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

Title: Stuffed Cabbage
Categories: Beef, Cabbage, Stuffed veg
Yield: 12 Servings

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

Title: June Meyer's Authentic Hungarian Stuffed Cabbage (Sorma)
Categories: Pork, Beef, Vegetables, Herbs
Yield: 6 Servings

3/4 lb Ground pork *
3/4 lb Ground beef *
1/2 lb Hungarian sausage or mild
- Pepperoni; sliced 1"
2 lg Raw eggs
2 ts Salt
1 tb Paprika
1/2 ts Peppercorns
3/4 lb Raw rice
2 lg Turkish bay (laurel) leaves
2 lg White onions; chopped
3 tb Shortening, peanut oil or
- lard
1 lg Head cabbage
32 oz Bottle or bag sauerkraut;
- rinsed in cold water

* you can also make it with all ground beef

Brown the chopped onion in shortening, and place in
mixing bowl with ground meats, raw eggs, uncooked rice,
paprika, salt.

Mix well with your clean hands.

Take out the core of the cabbage. Leave head whole.
Place in large pot of boiling water to wilt the outer
leaves. You will be able to gently pull off whole
cabbage leaves. Trim off thick center vein of cabbage
leaves. Make a pile of leaves on your work station. You
may want to shake excess water off.

Place 2 Tbsp. of meat and rice mixture on a leaf
(starting at the thick end) and roll it up and tuck in
ends with your finger.

Make as many as you can. Arrange the rolls in cooking
pot. Put a few chunks of sausage here and there between
the rolls.

Cover the rolls two-thirds full of water, arrange rinsed
sauerkraut on top, sprinkle over the peper corns and the
bay leaves on top, COVER and cook slowly for about 1 1/2
hours, or until the rice is tender.

The rolls are piled on a bed of silky sauerkraut.

Serves 6. (Serve with good crusty bread and cold beer.)

June Meyer's Authentic Hungarian Heirloom Recipes Cookbook

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

Uncle Dirty Dave's Kitchen

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Thanks! I'll keep it.

To my mind, the Real Boris is the one who is Natasha's accomplice. :)

Oh, yes, "Moose and Squirrel..." ;)

Mike


* SLMR 2.1a * Tagline dispenser temporarily out of order.
--- SBBSecho 3.28-Linux
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Re: Re: Russian Hamburgers
By: Dave Drum to Ben Collver on Sun Nov 09 2025 06:28 am

Title: Russian Hamburgers

If I wanna do Russian Hamburgers I've got the Real Boris (McCoy's Russian cousin) Badinov at my fingertips. Bv)=

Title: Classic Kotlety

Thanks! I'll keep it.

To my mind, the Real Boris is the one who is Natasha's accomplice. :)

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

Title: Stuffed Cabbage
Categories: Beef, Cabbage, Stuffed veg
Yield: 12 Servings

1 lg Cabbage
3 lb Ground beef
1 lg Onion; diced small
1 Egg
1 c Minute Rice
1 oz A-1 steak sauce
2 tb Heinz 57 sauce
2 tb Ketchup
28 oz Can sauerkraut
1 ts Salt
56 oz Crushed tomatoes (2 cans)

Preheat oven to 350?F.

Remove core from head of cabbage. Place in a large pot, add enough
water to cover head. Remove cabbage, season water with salt to taste,
and bring to a boil.

While the water is heating, mix ground beef, onion, eggs, and rice.
Mix well. Add A-1 sauce, Heinz sauce, and ketchup, mix with hands
until blended.

When water boils, add cabbage head carefully. Cook until outer leaves
loosen. Remove loose leaves to a jelly roll pan to cool as they become
soft. Do not overcook! Repeat until all leaves are removed. Cut tough
center stalk from each leaf.

Starting with large leaf, lay out on flat surface. Take a fistful of
the ground beef mixture and place in the middle of leaf. Roll up,
tucking in sides. Repeat until you have filled a roasting pan. I use
a very large roasting pan and make rolls until I run out of meat or
cabbage. Cover cabbage rolls evenly with sauerkraut, and cover all
with crushed tomatoes. Cover roasting pan and bake for approximately
2 hours.

I make these in a big batch as they freeze well and we have extra
meals. Also for convenience, I put two to a ziploc bag and freeze. A
quick lunch!

Suggestions:

If you run out of meat and have cabbage left: Put cabbage in a small
saucepan, cover with water, add onion, and pepper. Cook until tender.

If you have ground beef left: Roll into meatballs, lay on top of the
tomatoes in roasting pan and cook or saute in small flying pan until
done. Store in plastic ziploc bag for later quick meal. Can be
frozen. In a small saucepan, add 1 tb oil. Add thawed meatballs. Open
can of cream of mushroom soup, add to saucepan. Add a little water to
make gravy. I use a couple of drops of Kitchen Bouquet Browning &
Seasoning sauce to get it to a nice brown color. Simmer for 15 to 20
minutes. Serve with almost anything!

Recipe by Margaret Young

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Re: Re: Russian Hamburgers
By: Dave Drum to Ben Collver on Tue Nov 11 2025 08:31 am

Back when one could easily change the sound bite that Windoze used as it opened I had a clip of Boris saying "Fool-proof, yes.Idiot proof? Noooooo"

*grin* That sounds totally appropriate.

Here's a link to the dinosaur animation that was an option in Windows NT
to replace the hour-glass mouse pointer.

<https://github.com/nairby/dinosaur>

---------- Recipe via Meal-Master (tm) v8.05

Title: Idiot Bread Pizza
Categories: Breads, Pizza
Yield: 4 Servings

Dough:
1 pk Yeast
1 tb Sugar
4 c Flour
2 c Water; hot
1 ts Salt
Topping:
3 c Tomato pizza sauce
12 oz Mozzarella cheese
1 lb Hamburger, sausage, or
- pepperoni

Dissolve yeast in warm water. Add sugar, salt, and flour. Mix well
with spoon and spread in two greased 9x13" pans. Let rise for
1 hour.

Spread about 3 cups of your favorite tomato pizza sauce on top. Add
12 oz shredded Mozzarella cheese and 1 lb cooked hamburger,
sausage, or pepperoni.

Put pizza in oven preheated to 500?F; reduce heat immediately to
400?F and bake 35 minutes or until cheese is melted.

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Re: Re: Russian Hamburgers
By: Mike Powell to BEN COLLVER on Tue Nov 11 2025 09:40 am

To my mind, the Real Boris is the one who is Natasha's accomplice. :)

Oh, yes, "Moose and Squirrel..." ;)

Many of them are on the Internet Archive:

<https://archive.org/search?query=%28title%3A%28bullwinkle+vol%29+OR+ title%3A%28bullwinkle+volume%29%29+AND+mediatype%3A%28movies%29
&sort=title>
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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Russian Hamburgers
Categories: Beef, Russian
Yield: 1 Batch

1 1/2 lb Lean ground beef
1/2 Cabbage; chopped
1 md Onion; chopped
3 tb Worcestershire sauce
3 tb Soy sauce
1 ts Garlic powder
1 ts Celery salt
1/4 ts Black pepper
1 pk Yeast
1/4 c Water; warm
3 1/2 c Flour
1 ts Salt
1/4 c Sugar
1/4 c Shortening
1 c Milk; scalded &
- allowed to cool
1 lg Egg; slightly beaten

Meat Mixture:

Chop and fry together ground beef, cabbage, and onion. Add
Worcestershire sauce, soy sauce, garlic powder, celery salt, and
pepper. Cool 5 minutes. Add 3 or 4 tb flour so it is sticky.

Bun Mixture:

Soften yeast in warm water. Meanwhile, sift flour with salt and
sugar, and cut shortening in until mixture resembles coarse meal.
Stir in yeast, milk, and egg, knead briefly, and allow to rise until
doubled in size.

Turn out onto floured board and knead a few times. Roll out to 1/4"
thickness and cut into 3" rounds. Spoon some meat mixture onto one
round, top with a second round, and seal edges. Repeat until all
rounds are filled. Bake in 375?F oven for about 20 minutes.

Recipe by Sharon Barnard Dibble

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Ben Collver wrote to Dave Drum <=-

Back when one could easily change the sound bite that Windoze used as it opened I had a clip of Boris saying "Fool-proof, yes.Idiot proof?

Noooooo"

*grin* That sounds totally appropriate.

Here's a link to the dinosaur animation that was an option in Windows
NT to replace the hour-glass mouse pointer.

<https://github.com/nairby/dinosaur>

Never fussed with NT. I was an Amiga guy. Best drop this or take it to
Classic confusers before Mr. Moderator puts a shot across our bows.

There was a lot of subtle adult humour in the Jay Ward output mixed in
with the Rocky & Bullwinlke kid pleasaers.

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

Title: Moose & Squirrel Meat Balls *
Categories: Game, Sauces, Dairy, Meatballs
Yield: 8 Servings

3 lb Ground moose and squirrel;
- any proportion
6 sl Soft white bread
1/2 c Water
1/3 c Butter
1 1/3 c Chopped onion
Salt & fresh ground pepper
2 tb Chopped parsley
2 tb Flour
1 1/2 c Milk

* AKA "The Rocky & Bullwinkle Special"

Especially useful recipe if main ingredients have been
dead for 24 or more hours before harvested.

Soak bread in water five minutes. Squeeze excess water
out. Melt four tablespoons butter in skillet. Saute'
onion in butter until tender. Combine moose & squirrel
meat, squeezed bread, four teaspoons salt, 1/2 teaspoon
pepper and parsley.

Form mixture into 1"/2.5cm balls. Chill 20 minutes. Heat
remaining butter in skillet. Brown moose & squirrel
balls on all sides. Cover skillet and cook slowly 15
minutes.

Remove balls to warm platter. Sprinkle flour over skillet
drippings. Stir and cook 1 minute. Stir in milk & bring
to boil. Season to taste with salt & pepper.

Return moose & squirrel balls to skillet. Simmer 4
minutes more.

Serves 8 w/pasta

Roadkill Recipes; www.globe-guardian.com/archives/

MM Format by Dave Drum - 12 September 1997

Uncle Dirty Dave's Archives

MMMMM

... MS-DOS=suit & tie, Macintosh=cool shades, Amiga=high heels & leather
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

To my mind, the Real Boris is the one who is Natasha's accomplice. :)

Oh, yes, "Moose and Squirrel..." ;)

Many of them are on the Internet Archive:

<https://archive.org/search?query=%28title%3A%28bullwinkle+vol%29+OR+ title%3A%28bullwinkle+volume%29%29+AND+mediatype%3A%28movies%29
&sort=title>

Thanks! IIRC, it has been a while since I've looked but I think at least
one season of them has/was also posted to youtube, apparently by the show's current "owner."

Mike

* SLMR 2.1a * User: The hardest-to-setup PC peripheral you can buy.
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Dave Drum wrote to Ben Collver <=-

Never fussed with NT. I was an Amiga guy. Best drop this or take it to Classic confusers before Mr. Moderator puts a shot across our bows.

I'm not that bad, am I? :O

I know the moderator over in CLASSIC_COMPUTERS. Seems like a nice guy.

There was a lot of subtle adult humour in the Jay Ward output mixed in with the Rocky & Bullwinlke kid pleasaers.

There was a lot of it in "Spongebob Squarepants" also. The creator
always denied that but it was indeed there. I never watchged it on my
own but my second wife likes thge show so I picked that up by osmosis.
XD

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

Title: Grape Nut Bread
Categories: Cyberealm, Kooknet, Breads, Breakfast
Yield: 2 Servings

1 c Grape nuts
2 c Buttermilk
2 c Sugar
2 Eggs
3 1/2 c Flour
1/2 ts Salt
1 ts Baking soda
2 ts Baking powder

Soak grapenuts in buttermilk for 10 minutes. Beat sugar and eggs
together in a large bowl. Add milk/Grapenuts mixture. Sift flour,
salt, soda, and powder together, and stir thoroughly into the Grape
Nuts mixture. Pour into 2 greased and floured 9 x 5 inch loaf pans
and bake at 350F for 45 minutes, or until toothpick comes out clean.
Makes 20 servings.

Nutritional info per serving: 190 calories; 4 gm protein; 42 gm
carbohydrates; 1 gm fat; .4 gm fiber; 22 mg cholesterol; 199 mg
sodium. Exchanges: .1 milk, 2.7 bread, .1 meat, .1 fat

Source: Watertown Daily Times Typed in MM format by Linda Fields,
Cyberealm BBS and home of Kook-Net Watertown, NY 315-786-1120

MMMMM

-- Sean

... Alan's Second Law: never eat anything bigger than your head.
--- MultiMail/Win
* Origin: Outpost BBS * Johnson City, TN (1:18/200)

I went from Rocky & Bullwinkle right to South Park. Didn't even pause at
the Simpsons. Bv)=

Simpsons viewer here. I never really got into South Park until about 10
years ago when I dated someone who liked it a lot. I found their earlier episodes to be a lot more sophomoric than the Simpsons, or even 1990s Beavis and Butthead, but not near as bad as most of Seth McFarland's stuff.

I do watch SP now, though.

Mike

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Dave Drum wrote to Sean Dennis <=-

Dunno. Ask Shawn Highfield.

I'll withhold comment.

Being a moderaroe is a thankless gig.

It is, especially in today's Fidonet and the lack of respect for the
rules, especially from some in Zone 2.

Title: Chocolate Salty Balls

If you listen to the song of the same name, Issac Hayes sings the actual
recipe for his bespoken food. LOL

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

Title: Danish Meat Balls
Categories: Cyberealm, Ethnic, Meats, Appetizers
Yield: 30 Servings

MMMMM-------------------------MEATBALLS------------------------------
1 lb Ground beef
1/3 c Catsup
2 ts Worcestershire sauce
1/2 ts Salt
1/8 ts Pepper
3 ds Tabasco
1/2 Green pepper (minced fine)

MMMMM---------------------------SAUCE--------------------------------
3/4 c Catsup
1/2 c Water
1/4 c Cider vinegar
3 tb Brown sugar
1 1/2 ts Salt
1 ts Pepper
3 ds Tabasco
2 ts Soy sauce
2 ts Sugar

MEATBALLS: Mix well & form into balls the size of walnuts. Cook
over low heat until done but not brown.

SAUCE: Simmer approximately 20 minutes. Pour over meat balls.

Source: Found floating around BBSLand

* The Polka Dot Palace - The BBS for Homemakers! 1-201-822-3627 *
Posted by LISA on 09-11-95

MMMMM

-- Sean

... Dewey, Cheatem, and Howe: Attorneys at Law
--- MultiMail/Win
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Sean Dennis wrote to Dave Drum <=-

Dunno. Ask Shawn Highfield.

I'll withhold comment.

I understand. I told him (via e-mail) to chill

Being a moderaroe is a thankless gig.

It is, especially in today's Fidonet and the lack of respect for the rules, especially from some in Zone 2.

Is Zone 2 Yurp or Azia?

Title: Chocolate Salty Balls

If you listen to the song of the same name, Issac Hayes sings the
actual recipe for his bespoken food. LOL

You do know that Isaac voiced the Chef character for South Park, tight?

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

Title: Danish Meat Balls
Categories: Cyberealm, Ethnic, Meats, Appetizers
Yield: 30 Servings

Meatballs is varied. Here's a fave:

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

Title: Dirty Dave's Spicy Meatballs
Categories: Five, Pork, Cheese, Breads, Vegetables
Yield: 24 Meatballs

2 lb Hot Italian sausage
1/2 c Bread crumbs
1/2 c Thin sliced green onions
4 tb Grated Parmesan or Asiago
2 lg Eggs

In medium bowl, add sausage, bread crumbs, onions,
cheese and egg. Mix thoroughly.

Shape into 24 meatballs.

Cook over med-low heat, turning frequently, until brown.

Or, you can bake them @ 350ºF/175ºC for 35 or so minutes
until cooked through. A wire rack over a sheet pan lets
the grease drip away if you're averse to all the yummy
fat.

Serves 6 with pasta and red gravy

Also makes scrumptious meatball subs using 6" (15cm)
"hoagie" rolls w/marinara and some mozzarella cheese.

Uncle Dirty Dave's Kitchen

MMMMM


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