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Pelmeni consist of dough and filling.

Ingredients for Dough:

2 cup wheat flour
1/2 cup water
1 egg, beaten
1/4 tsp salt or to taste
flour, that to flour board
Fillings for pelmeni

Ingredients for chicken-cream filling:

800 g - 900 g (1,8 lb) chicken, boned, skinned, minced
150 - 200 g (7 oz) cream
salt, ground dry dill to taste

Cooking Instructions:

Sift the flour. Combine all ingredients in mixing bowl. Knead the dough by hand or machine. Shape the dough into a ball, cover the dough with a kitchen towel and set aside for 30 minutes. Roll out dough on a well floured surface thinly and cut into 5-6 cm (2 - 2.5 inch) rounds. Put a ball of filling (about the size of a small walnut) on one half of the round and fold over making a half moon. Pinch the edges, draw the two points together making a little purse. Repeat with the remaining filling and dough.

Put the pelmeni in boiling water, add salt. Continue to boil until the pelmeni rise to the surface (about 15 minutes). Remove with a skimmer.

Boiled pelmeni with chicken filling put in the clay pots, sprinkle with mayonnaise. Beat fresh egg with 2 tbsp wheat flour, pour into pot with pelmeny, sprinkle with grated cheese on the top of every pot, bake open in the oven until top will be golden brown.

Serve hot one pot for one person. Pelmeni baked in the clay pots is especially tasty.

To make chicken-cream filling:

Combine all ingredients. Mix, whip thoroughly.

EASY COUNTRY CASSEROLE

~Sent in by Cora, Washington, DC

1-1/2 lbs. ground beef
1-1/2 tsps. salt
1/4 tsp. pepper
1/4 tsp. oregano
Dash garlic powder
2 cups sliced potatoes
2 medium sliced onions
1 (20 oz.) can kidney beans (drained)
1/2 cup chili sauce
1/3 cup water

In a large skillet, brown ground beef and season with salt, pepper, oregano and garlic powder; drain off fat. In a large casserole dish, place half of ground beef on bottom of dish. Top with potatoes, onion, beans and chili sauce. Pour water over top, then cover with remaining ground beef. Cover dish and bake at 375 degrees for 1 hour and 10 minutes. Uncover and bake an additional 20 minutes.

MARINATED CHUCK STEAK

~Sent in by Pat, in the High Sierras, CA

1-2 lb. Chuck steak
salt
pepper
1 cup oil
1 cup dry red wine
1 clove garlic, crushed
1 teaspoon sage

Sprinkle steak with salt and pepper. Place in shallow baking dish. Combine oil, wine, garlic and sage and pour over steak. Let steak stand at room temperature 2 to 3 hours, turning occasionally. Drain steak and place on broiler rack or outdoor grill 6 inches from source of heat. Cook 6 minutes on each side or until done as desired.

DIJON CHICKEN

~Sent in by Treva, in the beautiful mountains of NC

2 sm Chicken Breasts -- boneless skinned
2 tbsp butter
1 cl Garlic -- minced
1/2 cup Low Sodium Chicken Broth
1/4 cup Water
2 tbsp Dijon Mustard
1/2 tsp Dill Weed -- dried
1/4 tsp Black Pepper -- coarsely ground
1/3 cup Parsley -- fresh chopped

Preheat oven to 325 degrees F. Cut each breast into two pieces; put pieces on a wooden cutting board and lb them with with a meat mallet or the side of a rolling pin until 1/2" thick. Heat butter in a large frying pan; add garlic and cook 2 minutes over medium heat. Brown chicken pieces 3 minutes on each side. Transfer chicken to a 1 & 1/2-quart shallow casserole. Put the broth, the water, mustard, dill weed, salt and pepper into the frying pan. Bring to a boil and cook 1 minute. Pour over chicken in casserole. Cover and bake 30 minutes. Add parsley; baste the chicken with the sauce and cook 5 more minutes.

Per Serving (excluding unknown items): 317 Calories; 20g Fat (56.4% calories from fat); 32g Protein; 2g Carbohydrate; trace Dietary Fiber; 108mg Cholesterol; 312mg Sodium.

Exchanges: 0 Grain (Starch); 4 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.

PORK ASIAN SALAD

~Sent in by Carol, No. CA

1/2 cup rice vinegar
1/4 cup honey
2 Tbsp. vegetable oil
2 Tbsp. sesame oil
1 Tbsp. soy sauce
1 8-oz. pkg. Chinese curly noodles (or 1/2 pound fusilli pasta)
1/2 pound snap pea pods, cut in half
1 pound pork tenderloin, cut into 1/4" slices
1 tsp. minced ginger root
1 bell pepper, cut into strips
1 cup shredded carrots
8 green onions, chopped
1 Tbsp. toasted sesame seed

Combine rice vinegar, honey, oils and soy sauce. Cook noodles as directed on package, adding pea pods for last 2 minutes of cooking time. Drain well.

Spray 10" skillet with cooking spray. Cook pork and ginger root in skillet for 4 to 6 minutes, stirring frequently, until pork is cooked and only slightly pink in center.

Toss noodles, pea pods, bell pepper, carrots, onions and pork with half of the dressing. Sprinkle with sesame seed and serve with remaining dressing. Serves 4.

Source: Betty Crocker's New Salads and Sandwiches

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For Two...

COD FILLET WITH CHICORY
AND ORANGE SALAD

~Sent in by Larry Holmes, Ontario, Canada

2 teaspoons red wine vinegar
?? teaspoon sugar
olive or salad oil
salt
?? small head chicory (about 4 ounces)
1 medium-size cucumber, seeded and cut into ??-inch chunks
1 medium-size orange, peeled and sliced
1 small red pepper, diced
1 small red onion, thinly sliced
2 teaspoons all-purpose flour
1/8 teaspoon pepper
2 medium-size cod fillet (about 6 ounces each)
2 tablespoons refrigerated pesto

ABOUT 45 MINUTES BEFORE SERVING:

In medium bowl, mix red wine vinegar, sugar, 1 teaspoons olive or salad oil, and ?? teaspoon salt until blended. Add chicory, cucumber, orange, red pepper and red onion; toss to coat. Set aside.