FOREIGN DISHES 81

GERMAN POTATO PANCAKES

3 large potatoes, grated 1 tablespoon flour
1 teaspoon salt 1 beaten egg

Pour off some of the water from the grated potatoes. Add the rest of the ingre-
dients. Fry in fat on hot pan. Serves two people.

EASY BORSCH

1 cup beets 1 cup top milk
3 tablespoons vinegar Sour cream as needed
1 egg well beaten Salt and pepper to taste

Cut up beets in long narrow slivers. Add salt and pepper and vinegar and let

simmer 15 minutes. (Use half of juice in can). Add milk to beaten egg and stir. Add

this mixture to beets, stirring in carefully, just before serving, but do not overcook.
Pour in soup bowls, and add large tablespoon sour cream, and serve.

BEEF STROGANOFF (RUSSIAN)

1 Ib. round steak 1 teaspoon sugar
2 onions Y2 pint sour cream
2 tablespoons butter Y2 Ib. mushrooms
Y2 teaspoon salt Juice of Y2 lemon
Dash of pepper 1 teaspoon chopped parsley
1 teaspoon dry mustard 2 tablespoons tomato puree

Cut steak into pieces 1 inch wide and 1¥% to 2 inches long. Saute meat and

onion over low flame till meat is brown, stirring often. Cover with hot water or broth.

_Add puree and lemon juice. Simmer for 30 minutes. Add seasonings and mushrooms

and simmer 10 minutes more. Add sour cream, stirring gently. Serve with buttered
noodles mixed with p2ppy seed or browned chopped almonds,

SHRIMP CHOP SUEY SUBGUM

1 to 1% Ibs. cooked shrimp 1 cup water chestnuts or
2 tablespoons butter bamboo shoots

1 cup water 2 tablespoons soy sauce
1 large onion, chopped 2 tablespoons cornstarch
2 cups celery, chopped 1 teaspoon sugar

1 cup bean sprouts 1 or 2 tomatoes cut in
1 cup mushrooms small pieces

: Melt butter and brown onions. Then add celery and water and cook till celery

tender. Add bean sprouts, water chestnuts and mushrooms. Save Y2 cup liquid and
dissolve cornstarch in it. Add soy sauce and sugar. Stir in vegetables, and cook until
thickened. Add shrimp, then tomatoes. Cook only 15 minutes. Top with almonds
and serve with rice and chow mein noodles.

SCHNITZ UN KNEPP
A Pennsylvania Dutch Dish

3 Ibs. ham Yq teaspoon pepper

1 quart dried apples 1 egg, well beaten

2 tablespoons brown sugar 3 tablespoons melted butter
2 cups flour Milk enough to make a fairly
1 teaspoon salt moist, stiff batter

4 teaspoons baking powder

Pick over and wash dried apples. Cover with water and let soak overnight or for
a number of hours. In the morning, cover ham with cold water and let boil for 3 hours.
Add apples and water in which they have been soaked and continue to boil for an hour.
Add brown sugar. Make dumplings by sifting together the flour, salt, pepper, and
baking powder. Stir in the beaten egg, milk and shortening. Drop the batter by spoon-
fuls into the hot liquid with the ham and apples. Cover kettle tightly and cook
dumplings for 15 minutes. Serve hot on large platter. (If dried apples are not available,

omit and serve with canned peaches).