Russian Veggie Casserole Food

RUSSIAN VEGETABLE PIE

Steps:

• Make a pastry by sifting together the dry ingredients, cutting in the butter and working it together with the cream cheese.
• Roll out 2/3 of the pastry and line a 9-inch pie dish.
• Roll out the remaing pastry and make a circle large enough to cover the dish.
• Put it away to chill.
• Preheat oven to 400.
• Shred a small head of cabbage coarsely.
• Wash the mushrooms and slice them.
• Peel and chop the onion.
• In a large skillet, melt 2 tbs butter.
• Add onion and cabbage. Sauté for several minutes, stirring constantly.
• Add at least 1/8 tsp each of marjoram, tarragon and basil (all crushed) and some salt and pepper.
• Stirring often allow the mixture to cook until the cabbage is wilted and the onions soft. Remove from the pan and set aside.
• Add another tbs of butter to the pan, and sauté the mushrooms lightly for about 5 or 6 minutes, stirring constantly.
• Spread the cream cheese in the bottom of the pie shell.
• Slice the eggs and arrange the slices in a layer over the cheese.
• Sprinkle them with a little chopped dill, then cover them with the cabbage.
• Make a final layer of the sautéed mushrooms and cover with the circle of pastry.
• Press the pastry together tightly at the edges and flute them.
• With a sharp knife, cut a few short slashes through the top crust.
• Bake in a 400 degree oven for 15 mintues, then turn the temperature down to 350 degrees and continue baking for another 20-25 minutes or until the crust is light brown.

WHITE RUSSIAN CASSEROLE

Steps:

• 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 325F for about 20 minutes.
• Sprinkle with the sesame seeds, bake a few minutes more. Serve immediately.
• Variations: Use basil or cilantro instead of dill.

RUSSIAN STYLE MACARONI CASSEROLE

Steps:

• Heat oven to 350 degrees.
• Grease a 13x9-inch baking dish.
• Cook macaroni according to package directions until barely tender.
• Rinse under cold water; drain and transfer to large bowl.
• Mel butter in large skillet over medium-high heat.
• Add onions and cook stirring occasionally for 5 minutes.
• Stir in garlic, mushrooms, cabbage, salt and caraway seeds.
• Reduce heat to medium, cover and cook until cabbage is tender about 7-10 minutes.
• Combine vegetable mixture and spinach with cooked pasta in bowl.
• Stir in cottage cheese, dill, pepper and 1 cup Cheddar cheese.
• Spread evenly in prepared baking dish and sprinkle with remaining 1/3-cup Cheddar cheese.
• Bake 20-25 minutes, until heated through.

RUSSIAN CABBAGE PIE

Steps:

• Sift together flour thru salt.
• Cut in butter, then 4 oz cream cheese.
• Roll out 2/3 of dough and line a 9-inch deep-dish pie dish.
• Roll out remaining pastry into a circle big enough to cover dish; chill.
• Spray a large skillet with butter-flavored cooking spray.
• Add onion and cabbage and at least 1/8 tsp (dried) or 1/2 tsp (fresh) of each herb.
• Sauté several minutes over medium heat, stirring constantly until cabbage is wilted& onions are soft; remove from pan.
• Spray skillet again and sauté mushrooms 5-6 minutes, stirring constantly.
• Spread other 4 oz cream cheese in the bottom of the pie shell.
• Arrange the eggs in a layer over the cream cheese.
• Sprinkle with a little dill, then cover with cabbage mixture, then a layer of the mushrooms.
• Cover with pastry circle, press crusts together tightly at the edges and flute with a fork.
• Cut a few short slashes in the top crust for steam to escape.
• Bake at 400°F 15 minutes.
• Turn temperature down to 350° and bake 20-25 minutes until crust is light brown.

KASHA VEGETABLE CASSEROLE

Steps:

• In a medium saucepan combine 1 1/3 cups broth or water and kasha. Bring to boiling; reduced heat. Cover and simmer till all of the liquid is absorbed, allowing 25 minutes for kasha (15 minutes if you use buckwheat groats.).
• Meanwhile, in a large skillet melt margarine or butter. Add broccoli, onion, squash or zucchini, and carrots. Cook, covered, over medium heat for 5-7 minutes, or till vegetables are crisp-tender. Add kasha, basil, salt, and pepper. Remove from heat.
• In a small mixing bowl stir together ricotta cheese and egg. Spoon half of the kasha mixture into a lightly greased 1 1/2 quart casserole. Spread ricotta cheese mixture evenly over layer in casserole. Spoon remaining kasha mixture over ricotta layer. Cover and bake in preheated 350F oven for 25-30 minutes, or till cheese is melted.