UKRAINIAN NALYSNYKY
(Stuffed pancakes )

3 eggs 4 tbsp. flour

2 cup milk Y tsp. salt

COTTAGE CHEESE FILLING

Cottage cheese Crushed pineapple or ground al-
Sugar monds if desired

Beat ingredients to a smooth batter. Butter generously a small,
heavy frying pan and heat it until butter bubbles. Pour in a few
tablespoons of batter — just enough to cover bottom of pan. Cook
pancake until lightly browned on one side — do not turn as that
makes them heavy. Lift pancake onto a warm platter. Spread it with
a filling of sieved, sweetened cottage cheese, creamed chicken, mush-
rooms or tuna or jam. Roll up and serve or spread pancakes with
filling, stack them in layers and serve cut in wedges.

Nalysnyky filled with a sweet filling may be sprinkled with
icing sugar for a garnish and served with sour cream. They are good
either hot or cold.

Nalysnyky filled with meat, fish or mushrooms make an ele-
gant luncheon dish.

Carolyn Sugden (from Gloria Atamanenko )

ITALIAN MEAT BALLS AND SPAGHETTI

MEATBALLS:

¥%, |b. ground beef 1 tbsp. chopped parsley
Y% |b. ground lean pork Y% cup milk

1 cup fine dry breadcrumbs 2 beaten eggs

4 cup grated Parmesan cheese Y2 tsp. salt
Dash of pepper

Combine all ingredients, form small balls. Brown slowly in 2
tbsp. hot fat. Add to spaghetti sauce and cook over low heat 15 mins.

SPAGHETTI SAUCE:

¥4 cups chopped onion 1 cup water

3 tbsp. fat 1 tbsp. sugar

1 clove garlic minced (optional) Y2 tsp. salt

1 tsp. or less crushed red pep- 2 tsp. pepper
per (optional ) bay leat

2 1-lb. cans tomatoes (4 cups) 142 tsp. oregano

2 6-0z. cans tomato paste

Cook garlic and onion till tender. Add remaining ingredients.
Simmer uncovered, | hour. Remove bay leaf.

Betty Stelfox
oo Te oe