Uncle Bills Caesar Canadian Style Food

UNCLE BILL'S CAESAR - CANADIAN STYLE

Steps:

• Rub lemon around rim of glass.
• Measure celery salt to a flat saucer.
• Turn glass in celery salt to coat rim.
• To the glass, add Vodka, Worcestershire sauce, lemon juice, horseradish, Clamato juice, Tabasco sauce and stir well to blend.
• Place a young stick of celery, pickled bean or pickled asparagus as a garnish and it is good to chew on.
• Eat and drink slowly.
• Note: A pickled spicy bean or an pickled asparagus spear are also excellent for a garnish in the drink.
• Mott's Clamato juice is available in regular or spicy mix.

UNCLE BILL'S COTTAGE CHEESE PEROGIE FILLING

Steps:

• Squeeze as much liquid that you can from the dry curd cottage cheese and discard.
• In a mixing bowl, add cottage cheese, finely chopped green onions, beaten eggs, salt and pepper and mix well to blend.
• Use 1 heaping tablespoon for each perogie.
• Boil for 2 to 3 minutes or until they float to the surface.
• Serve with melted butter and sour cream if desired.
• These perogies freeze well.

UNCLE BILL'S RUSSIAN CABBAGE ROLLS

Steps:

• In a medium size saucepan, add 2 cups of rice and 4 cups of water, bring to boil; reduce heat to simmer and cook for about 20 minutes or until all water is absorbed.
• Fluff rice with a fork; set aside and let cool.
• Remove core from savoy cabbage using a long thin knife.
• Using a large microwave container with a lid, place cabbage with core side down and add 1/2 cup of water.
• Cover and microwave on HIGH (full power) for 10 minutes.
• Turn cabbage over and cook on HIGH (full power) for an additional 10 minutes.
• Cook each cabbage head separately.
• When cabbage is cooked, drain water and let cabbage cool slightly.
• Separate leaves carefully and set aside.
• Divide chopped onions in two.
• In a frying pan add margarine or butter, 1/2 of the onions and saute' until translucent, about 3 to 4 minutes but do not brown.
• In a large mixing bowl, mix together both cooked and uncooked rice, cooked and uncooked onions, ground beef, pork sausage, garlic cloves, dill weed, salt, black pepper and sugar and mix well until well blended.
• If cabbage leaves are too big, cut them in half along the rib.
• Spoon about 2 or 3 heaping teaspoons of mixture onto the wide end of the cabbage leaf.
• Bring the end of the cabbage leaf over the mixture, roll part way, then tuck or fold inward the ends to prevent the filling from falling out and continue to roll.
• Carefully place each cabbage roll in a single layer (with the end of the roll down), in a 9" x 13" oven-proof casserole dish.
• You will require 2- 9" x 13" casserole dishes.
• In a food processor or blender, process condensed soup and tomatoes until smooth.
• Pour tomato mixture over cabbage rolls until just covered.
• If the cabbage rolls are not covered with tomato mixture, add more condensed soup or water.
• Place 6 bay leaves on top of the sauce in each dish.
• Cover each dish tightly with aluminum foil and bake at 300 F for 2 hours.
• Maintain oven heat at this temperature so that the cabbage rolls do not burn.
• When cooked, remove from oven and let cool for about 15 minutes.
• Remove foil and serve while still hot.
• These cabbage rolls freeze well.
• You may also make small or petite cabbage rolls by cutting the cabbage leaves smaller and reducing the amount of filling.

UNCLE BILL'S MEDITERRANEAN STYLE PIZZA

Steps:

• Preheat oven to 375°F.
• Spread pizza sauce evenly over the pizza shell or flatbread.
• Top with sliced olives, sliced tomatoes, sliced roasted pepper, crumble feta cheese, grated parmesan cheese, dried oregano, dried basil and minced garlic.
• Place pizza on a baking sheet and bake in preheated 375 F oven for 12 to 15 minutes or until heated through and the cheese is melted.
• Serve hot.

POLISH BORSCHT - UNCLE BILL'S STYLE

Steps:

• In a large cooking pot, add spareribs, onion, bay leaf, allspice, black peppercorns, white vinegar, sugar, salt, pepper, carrots, celery and cover with 6 cups of water or more if required to cover.
• Bring to a boil, then reduce heat, cover and simmer for about 1 to 1 1/2 hours or until the spareribs are tender.
• In large saucepan, add scrubbed beets and cover with 4 cups of water. Bring to a boil, reduce heat, cover and simmer for 30 minutes or until beets are fork tender.
• Drain well and cover with cold water and let cool for 10 minutes.
• Peel and grate beets and set aside.
• In the meantime in a large saucepan, add potatoes and cover with 4 cups of water. Bring to a boil, reduce heat, cover and simmer for 15 minutes or until potatoes are tender. Drain well, mash and set aside.
• When the spareribs are tender, remove from cooking pot and strip the meat off the bones and return meat to the cooking pot. Add the grated beets to pot.
• Remove bay leaf and discard.
• Puree the soup in batches in a food processor or blender and return to cooking pot.
• Strain the soup through a sieve and return to cooking pot, discarding any solids.
• In a large bowl, whisk together sour cream, whole milk and flour until blended.
• Add 2 cups of hot broth to the sour cream mixture slowly, and whisk continuously until well blended. Strain the mixture through a sieve into the cooking pot, stirring continuously; discard any solids.
• Heat the broth over medium heat to a gentle simmer, but do not allow to boil. Boiling could cause the sour cream mixture to curdle.
• Immediately remove from heat.
• Add some mashed potatoes into serving bowls, pour broth over and serve.
• Refrigerate any unused portions.