Ingredients
1 Eggplant
1 Onion -- diced
3 tb Olive oil
1 Green pepper -- diced
1 lb Mushrooms
10 oz Carrots, frozen
1 cn Tomato paste
1 tb Brown sugar
1 tb Vinegar
1 t Salt,Peppe,Garlic salt,Black olives


Method
Wrap eggplant in foil and bake about 1 hour at 350 deg. Brown onion in olive oil. Add green pepper, mushrooms and carrots. When cool, peel and dice the eggplant in about 1/2 inch pieces and ad to the above ingredients. Add tomato paste and the balance of the ingredients with 2 cups water. Simmer for 1 hour. Ad black olives. Serve warm or cold.

    

Ingredients
1/2 c sugar
1 c Soft butter
2 1/4 c Sifted All-purpose flour
1 t Vanilla
Salt
3/4 c Nuts, finely chopped Extra sifted confectioner's Sugar for covering cookies


Method
Mix the butter, confectioner's sugar, and vanilla, thoroughly together. Sift and stir in the flour, and salt. Then mix in nuts. Chill dough. Roll into 1 inch balls. place on ungreased baking sheet (cookies do not spread). Bake until set, but not brown. While still warm, roll in confectioner's sugar. Cool. Roll in sugar again. Temperature: 400F (mod hot oven). Time: Bake 10 to 12 minutes. Amount: About 4 dozen, 1 1/2 inch cookies. NOTE: When rolling dough into balls, use a light touch, and do not handle very long. The dough will get hard, and become almost rock-like after baking if you over-handle. This has been a family favorite for almost 30 years. Once you start eating them, you can't stop. I've seen and tasted many other recipes for "Snowball" cookies, but none have measured up to this one. I've had many "rocks" in my time!

    

Ingredients
500 g rye malt
200 g barley malt
300 g rye flour
1 cup rye bread rusks
2 pieces stale rye bread
700 g syrup
2 tablespoons honey


Description
kvass yield – approx. 20 lt.

Method
Stir the malt and flour in 3 lt. of water, let the paste rest for 10-12 hours. Then place it into an enamel saucepan, put on the lid and boil in the preheated oven for 2,5–3 hours. Mix the paste, scrape it from the sides of the saucepan and pour in some boiling water up to the top. Leave the paste in an oven for 20-24 hours. Place it in a capacious container and pour in 9 lt. of boiling water. Stir in the chopped dried bread rusks and bread and let it stand for 8 hours. When the sediment sinks to the bottom and the wort starts to ferment, strain off the liquid. Pour 8 lt. of boiling water over the sediment. Stir and let it rest for 2-3 hours, then strain off the liquid. Pour 4 lt. of boiling water over the sediment, stir and let it rest for a couple of hours, then strain off the liquid. Flavor the wort with mint infusion and syrup and let it ferment (without adding the yeast). In about 2 hours place it in a cold spot. When the wort stops fermenting, add syrup and cover tightly. Kvass is ready in 3 days. It is dark red and frothy with bittersweet flavor. You may keep it in a cold spot for a few months, time only adds bitterness to the fine taste.