Noodle and Cheese Casserole
(Lazanki s Tvorogom i Smetanoi — Russia)
(Lokshyna, Zapechena z Syrom — Ukraine)

12 ounces fresh lasagna noodles
1 pound farmer cheese
1 cup dairy sour cream
4 egg yolks
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter or margarine
1/4 cup dry bread crumbs
1 tablespoon butter or margarine

Cut lasagna noodles into diamond shapes, about 1 inch wide.
Cook noodles in 3 quarts boiling water until tender, about 3 minutes; drain.

Mix cheese, sour cream, egg yolks, salt and pepper in large bowl; gently stir in cooked noodles.

Preheat oven to 375 degrees F.
Grease 2-quart shallow casserole with 2 tablespoons butter; sprinkle with bread crumbs.
Pour noodle mixture into casserole; dot with 1 tablespoon butter.
Bake uncovered until hot, 25 to 30 minutes.

Yields 6 servings.

Pelmeni (Russian Dumplings)

This is a traditional Russian dish that is made in many Kazakstani homes.

1 1/2 cups all-purpose flour
2 eggs
1/2 cup water
1/2 teaspoon salt
1/2 pound ground beef
1/2 pound ground pork
2 medium onions, finely chopped
1 teaspoon salt
1/2 teaspoon black pepper
Garlic, to taste

To make the dough, combine the flour, eggs, water and 1/2 teaspoon salt.
Knead mixture.
Let rest for 30 minutes.

Mix the ground beef, ground pork, onions, 1 teaspoon salt, pepper and garlic together.
Roll the dough into a thin layer and cut into small circles.
Place a small amount of meat in the center of each circle of dough.
Fold the edges of the dough over the meat to form a ravioli-shaped dumpling.
Boil the Pelmeni in salted water for seven minutes, or until they float to the surface.
Serve them in soup plates with sour cream or in broth.

Russian Apricot Pudding (Kissel)

2 cups water
1 cup dried apricot halves
1/4 cup granulated sugar
3 tablespoons cornstarch
Dash of salt

Heat water and apricots to boiling; reduce heat.
Cover and simmer until tender, about 20 minutes.
Place apricots and 1/2 cup cooking liquid in blender container; cover and purée until uniform consistency.
Press purée through sieve.

Mix sugar, cornstarch and salt in saucepan; gradually stir in apricot purée and remaining cooking liquid.
Heat to boiling over medium heat, stirring constantly.
Boil and stir 1 minute.
Pour into dessert dishes.

Serve with half-and-half or sweetened whipped cream if desired. Yields 4 servings.