Re: Re: Russian Hamburgers
By: Dave Drum to Ben Collver on Sun Nov 09 2025 06:28 am

Title: Russian Hamburgers

If I wanna do Russian Hamburgers I've got the Real Boris (McCoy's Russian cousin) Badinov at my fingertips. Bv)=

Title: Classic Kotlety

Thanks! I'll keep it.

To my mind, the Real Boris is the one who is Natasha's accomplice. :)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stuffed Cabbage
Categories: Beef, Cabbage, Stuffed veg
Yield: 12 Servings

1 lg Cabbage
3 lb Ground beef
1 lg Onion; diced small
1 Egg
1 c Minute Rice
1 oz A-1 steak sauce
2 tb Heinz 57 sauce
2 tb Ketchup
28 oz Can sauerkraut
1 ts Salt
56 oz Crushed tomatoes (2 cans)

Preheat oven to 350?F.

Remove core from head of cabbage. Place in a large pot, add enough
water to cover head. Remove cabbage, season water with salt to taste,
and bring to a boil.

While the water is heating, mix ground beef, onion, eggs, and rice.
Mix well. Add A-1 sauce, Heinz sauce, and ketchup, mix with hands
until blended.

When water boils, add cabbage head carefully. Cook until outer leaves
loosen. Remove loose leaves to a jelly roll pan to cool as they become
soft. Do not overcook! Repeat until all leaves are removed. Cut tough
center stalk from each leaf.

Starting with large leaf, lay out on flat surface. Take a fistful of
the ground beef mixture and place in the middle of leaf. Roll up,
tucking in sides. Repeat until you have filled a roasting pan. I use
a very large roasting pan and make rolls until I run out of meat or
cabbage. Cover cabbage rolls evenly with sauerkraut, and cover all
with crushed tomatoes. Cover roasting pan and bake for approximately
2 hours.

I make these in a big batch as they freeze well and we have extra
meals. Also for convenience, I put two to a ziploc bag and freeze. A
quick lunch!

Suggestions:

If you run out of meat and have cabbage left: Put cabbage in a small
saucepan, cover with water, add onion, and pepper. Cook until tender.

If you have ground beef left: Roll into meatballs, lay on top of the
tomatoes in roasting pan and cook or saute in small flying pan until
done. Store in plastic ziploc bag for later quick meal. Can be
frozen. In a small saucepan, add 1 tb oil. Add thawed meatballs. Open
can of cream of mushroom soup, add to saucepan. Add a little water to
make gravy. I use a couple of drops of Kitchen Bouquet Browning &
Seasoning sauce to get it to a nice brown color. Simmer for 15 to 20
minutes. Serve with almost anything!

Recipe by Margaret Young

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Ben Collver wrote to Dave Drum <=-

Re: Re: Russian Hamburgers
By: Dave Drum to Ben Collver on Sun Nov 09 2025 06:28 am

Title: Russian Hamburgers

If I wanna do Russian Hamburgers I've got the Real Boris (McCoy's Russian cousin) Badinov at my fingertips. Bv)=

Title: Classic Kotlety

Thanks! I'll keep it.

To my mind, the Real Boris is the one who is Natasha's accomplice. :)

Back when one could easily change the sound bite that Windoze used as
it opened I had a clip of Boris saying "Fool-proof, yes.Idiot proof?
Noooooo" Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Stuffed Cabbage
Categories: Beef, Cabbage, Stuffed veg
Yield: 12 Servings

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: June Meyer's Authentic Hungarian Stuffed Cabbage (Sorma)
Categories: Pork, Beef, Vegetables, Herbs
Yield: 6 Servings

3/4 lb Ground pork *
3/4 lb Ground beef *
1/2 lb Hungarian sausage or mild
- Pepperoni; sliced 1"
2 lg Raw eggs
2 ts Salt
1 tb Paprika
1/2 ts Peppercorns
3/4 lb Raw rice
2 lg Turkish bay (laurel) leaves
2 lg White onions; chopped
3 tb Shortening, peanut oil or
- lard
1 lg Head cabbage
32 oz Bottle or bag sauerkraut;
- rinsed in cold water

* you can also make it with all ground beef

Brown the chopped onion in shortening, and place in
mixing bowl with ground meats, raw eggs, uncooked rice,
paprika, salt.

Mix well with your clean hands.

Take out the core of the cabbage. Leave head whole.
Place in large pot of boiling water to wilt the outer
leaves. You will be able to gently pull off whole
cabbage leaves. Trim off thick center vein of cabbage
leaves. Make a pile of leaves on your work station. You
may want to shake excess water off.

Place 2 Tbsp. of meat and rice mixture on a leaf
(starting at the thick end) and roll it up and tuck in
ends with your finger.

Make as many as you can. Arrange the rolls in cooking
pot. Put a few chunks of sausage here and there between
the rolls.

Cover the rolls two-thirds full of water, arrange rinsed
sauerkraut on top, sprinkle over the peper corns and the
bay leaves on top, COVER and cook slowly for about 1 1/2
hours, or until the rice is tender.

The rolls are piled on a bed of silky sauerkraut.

Serves 6. (Serve with good crusty bread and cold beer.)

June Meyer's Authentic Hungarian Heirloom Recipes Cookbook

RECIPE FROM: http://www.junemeyer.com

Uncle Dirty Dave's Kitchen

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Thanks! I'll keep it.

To my mind, the Real Boris is the one who is Natasha's accomplice. :)

Oh, yes, "Moose and Squirrel..." ;)

Mike


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Re: Re: Russian Hamburgers
By: Dave Drum to Ben Collver on Tue Nov 11 2025 08:31 am

Back when one could easily change the sound bite that Windoze used as it opened I had a clip of Boris saying "Fool-proof, yes.Idiot proof? Noooooo"

*grin* That sounds totally appropriate.

Here's a link to the dinosaur animation that was an option in Windows NT
to replace the hour-glass mouse pointer.

<https://github.com/nairby/dinosaur>

---------- Recipe via Meal-Master (tm) v8.05

Title: Idiot Bread Pizza
Categories: Breads, Pizza
Yield: 4 Servings

Dough:
1 pk Yeast
1 tb Sugar
4 c Flour
2 c Water; hot
1 ts Salt
Topping:
3 c Tomato pizza sauce
12 oz Mozzarella cheese
1 lb Hamburger, sausage, or
- pepperoni

Dissolve yeast in warm water. Add sugar, salt, and flour. Mix well
with spoon and spread in two greased 9x13" pans. Let rise for
1 hour.

Spread about 3 cups of your favorite tomato pizza sauce on top. Add
12 oz shredded Mozzarella cheese and 1 lb cooked hamburger,
sausage, or pepperoni.

Put pizza in oven preheated to 500?F; reduce heat immediately to
400?F and bake 35 minutes or until cheese is melted.

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Re: Re: Russian Hamburgers
By: Mike Powell to BEN COLLVER on Tue Nov 11 2025 09:40 am

To my mind, the Real Boris is the one who is Natasha's accomplice. :)

Oh, yes, "Moose and Squirrel..." ;)

Many of them are on the Internet Archive:

<https://archive.org/search?query=%28title%3A%28bullwinkle+vol%29+OR+ title%3A%28bullwinkle+volume%29%29+AND+mediatype%3A%28movies%29
&sort=title>
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Ben Collver wrote to Dave Drum <=-

Back when one could easily change the sound bite that Windoze used as it opened I had a clip of Boris saying "Fool-proof, yes.Idiot proof?

Noooooo"

*grin* That sounds totally appropriate.

Here's a link to the dinosaur animation that was an option in Windows
NT to replace the hour-glass mouse pointer.

<https://github.com/nairby/dinosaur>

Never fussed with NT. I was an Amiga guy. Best drop this or take it to
Classic confusers before Mr. Moderator puts a shot across our bows.

There was a lot of subtle adult humour in the Jay Ward output mixed in
with the Rocky & Bullwinlke kid pleasaers.

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Moose & Squirrel Meat Balls *
Categories: Game, Sauces, Dairy, Meatballs
Yield: 8 Servings

3 lb Ground moose and squirrel;
- any proportion
6 sl Soft white bread
1/2 c Water
1/3 c Butter
1 1/3 c Chopped onion
Salt & fresh ground pepper
2 tb Chopped parsley
2 tb Flour
1 1/2 c Milk

* AKA "The Rocky & Bullwinkle Special"

Especially useful recipe if main ingredients have been
dead for 24 or more hours before harvested.

Soak bread in water five minutes. Squeeze excess water
out. Melt four tablespoons butter in skillet. Saute'
onion in butter until tender. Combine moose & squirrel
meat, squeezed bread, four teaspoons salt, 1/2 teaspoon
pepper and parsley.

Form mixture into 1"/2.5cm balls. Chill 20 minutes. Heat
remaining butter in skillet. Brown moose & squirrel
balls on all sides. Cover skillet and cook slowly 15
minutes.

Remove balls to warm platter. Sprinkle flour over skillet
drippings. Stir and cook 1 minute. Stir in milk & bring
to boil. Season to taste with salt & pepper.

Return moose & squirrel balls to skillet. Simmer 4
minutes more.

Serves 8 w/pasta

Roadkill Recipes; www.globe-guardian.com/archives/

MM Format by Dave Drum - 12 September 1997

Uncle Dirty Dave's Archives

MMMMM

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Sean Dennis wrote to Dave Drum <=-

Dunno. Ask Shawn Highfield.

I'll withhold comment.

I understand. I told him (via e-mail) to chill

Being a moderaroe is a thankless gig.

It is, especially in today's Fidonet and the lack of respect for the rules, especially from some in Zone 2.

Is Zone 2 Yurp or Azia?

Title: Chocolate Salty Balls

If you listen to the song of the same name, Issac Hayes sings the
actual recipe for his bespoken food. LOL

You do know that Isaac voiced the Chef character for South Park, tight?

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Danish Meat Balls
Categories: Cyberealm, Ethnic, Meats, Appetizers
Yield: 30 Servings

Meatballs is varied. Here's a fave:

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dirty Dave's Spicy Meatballs
Categories: Five, Pork, Cheese, Breads, Vegetables
Yield: 24 Meatballs

2 lb Hot Italian sausage
1/2 c Bread crumbs
1/2 c Thin sliced green onions
4 tb Grated Parmesan or Asiago
2 lg Eggs

In medium bowl, add sausage, bread crumbs, onions,
cheese and egg. Mix thoroughly.

Shape into 24 meatballs.

Cook over med-low heat, turning frequently, until brown.

Or, you can bake them @ 350ºF/175ºC for 35 or so minutes
until cooked through. A wire rack over a sheet pan lets
the grease drip away if you're averse to all the yummy
fat.

Serves 6 with pasta and red gravy

Also makes scrumptious meatball subs using 6" (15cm)
"hoagie" rolls w/marinara and some mozzarella cheese.

Uncle Dirty Dave's Kitchen

MMMMM


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