Beet Salad

Quick, fresh and tasty beet salad to accompany any meal. 

Ingredients:

• 3 pounds beets

• half white onion

• 1/2 cup white wine vinegar, or white vinegar

• 1 tablespoon sugar

• 1 teaspoon salt

• 1 teaspoon prepared mustard

• Pinch of caraway seeds

• 1 tablespoon freshly grated horseradish (about 2 inches of the root, depending on its thickness)

• 1 head of lettuce

1. Cook whole beets in plenty of water.  Depending on the age of beets, it will take anywhere from 30 minutes to 1 hour.

1. When beets are tender, drain and peel them and cut them into julienne strips. (using a mandolin would be easiest) 

1. Dice the onion

1. Mix together vinegar, sugar, salt, mustard, caraway seeds and horseradish.  Adjust the sugar and salt to your own taste.

1. Combine the seasoning with the julienned beets and diced onions and let cool in the refrigerator 

1. For an even tastier salad marinate beets in the dressing overnight.

Instructions:

SMA-CHNO-HO! (ENJOY)

Chicken Kiev

An old classic. Allow extra time to prepare.

Ingredients:

• 4 large chicken breasts, halved, skin and bones removed
• 2 Tbsp. fresh Chives, chopped fine
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/8 tsp. garlic powder (or 1 clove garlic, mashed to a paste) more if you like
• 1/2 cup butter or hard margarine, softened
• 1/3 cup all purpose flour
• 2 large eggs, beaten
• 1 cup fine dry bread crumbs
• Cooking oil for deep-frying

Instructions:

1. Pound each chicken breast between 2 sheets of waxed paper to flatten 1/4 inch thick. Do not puncture or tear.
2. In small bowl mix chives, salt, pepper, garlic powder and butter. Shape into 8 balls or rectangular shapes. 
3. Chill in freezer for a few minutes until firm. Place ball at long (wide) end of each breast. Fold sides over first then bring up front and back fastening with wooden picks.
4. Roll in flour, dip in egg and coat with crumbs. Chill for about 1 hour.
5. Deep-fry, in 375 F. hot oil for about 3 minutes until golden. Make sure all sides are browned. Drain on paper towels.
6. Here is where you can get creative and make a sauce to accompany this wonderfully delicious chicken.

SMA-CHNO-HO! (ENJOY)

Ukrainian Cabbage Coleslaw

My Grandma Olenka used to make this delicious cabbage coleslaw daily to add 'freshness' to her entrees. This easy accompaniment only takes 10 minutes to prepare.

Ingredients

• 1/2 - 3/4 cups sugar
• 1/4 teaspoon salt
• 2 tablespoons Lemon Juice
• 2 tablespoons white wine champagne vinegar
• 2 tablespoons Miracle Whip 
• 1/2 10 ounce tub sour cream
• 3-4 garlic cloves
• 1 head cabbage
• 1-2 leaves red cabbage
• 3 large carrots
• 3-4 green onions
• 3-4 celery stalks

Instructions:

1. Rub salad bowl and the inside of the lid with all of the garlic cloves(save garlic). Cover bowl and let stand in refrigerator as long as possible, over night is best. 
2. Shred all of the vegetables as small as possible and chop up left over garlic. 
3. Combine all of the sauce ingredients together and stir until the vegetables are creamy with the sauce. 
4. Place vegetables in the garlic marinated bowl and stir well. 
5. Cover and let stand in the refrigerator until cool. This gets better as the salad marinates together.

SMA-CHNO-HO! (ENJOY)