Ingredients
A 2 1/2- to 3-pound chicken, quartered
1 tablespoon of salt, freshly ground black pepper
4 tablespoons of butter
2 tablespoons of vegetable oil
1 carrot, scraped and cut into Ѕ-inch-wide rounds
1 stalk of celery, coarsely chopped
1cup of finely chopped onions
1 sprig of parsley
1 bay leaf
1/2 to 1 cup of chicken stock, fresh or canned
1 1/2cup of water
1/2 pound of prunes
1 tablespoon of fresh strained lemon juice
1 tablespoon of sugar, 1 tablespoon of flour


Method
Pat the chicken thoroughly dry with paper towels, and sprinkle it on all sides the tablespoon of salt and a few grindings of pepper. In a heavy 10- to 12-inch enameled or stainless steel skillet, melt 2 tablespoons of butter and 2 tablespoons of vegetable oil at high heat. When the foam begins to subside, add the chicken skin-side down. Reduce the heat to moderate and fry 5 to 6 minutes on each side, or until golden brown. Transfer the chicken quartered to a plate. Add the carrot, celery and onions to the fat remaining in the pan and, stirring occasionally cook over moderate heat for 5 minutes, or until the vegetables are soft but not brown. Return the chicken to the pan, lay the parsley and bay leaf on top and pour in 1/2 cup of chicken stock. Cover tightly and bring to a boil over high heat. Then lower the heat and simmer the chicken (basting it from time to time with the juices in the pan) for about 30 minutes, or until its juices run yellow when a thigh is pierced with the tip of a small, sharp knife. Meanwhile, in a 1-quart enameled or stainless steel saucepan, combine 1? cups of water, prunes, lemon juice and sugar. Bring to a boil over high heat, then lower the heat and simmer uncovered for about 30 minutes, or until the prunes are tender. Set the prunes and their cooking liquid aside. Preheat the oven to 200°. Remove the chicken from the skillet and arrange the pieces attractively on a large, hated, ovenproof platter. Scatter the cooked prunes over the top, cover loosely with foil and keep warm in the oven while you make the sauce. Strain the contents of the skillet through a fine sieve set over a small saucepan , pressing down hard on the vegetables with the back of a spoon before discarding them. Set the juices aside. Melt the remaining 2 tablespoons of butter in the skillet and stir in the flour. Cook for 2 or 3 minutes, stirring constantly, until the flour turns lightly brown. Pour in 1/2 cup of the reserved prune juice and 1/2 cup of the reserved prune juice and ? cup of the reserved pan juices (if there is less, augment it with chicken stock) and stirring constantly, bring to a boil. Boil until the sauce is smooth and has thickened lightly. Taste for seasoning and pour over the chicken. Serve at once.

    

Ingredients
1 recipe Yeast Dough
1/2 cake compressed yeast (3 ounces), or 1/2 package active dry yeast
2 tablespoons plus 1/2 teaspoon sugar, in all
2 teaspoons warm water (900-95°F for compressed yeast, 100°-115°F for dry yeast)
1 pound instant-blending or all-purpose flour
3/4 teaspoon salt
13/4 cups warm milk (95°F), in all
2 egg yolks
1 egg white
Mix the yeast, 1/2 teaspoon of sugar, and 2 teaspoons of warm water, and proof the yeast
All-purpose flour for rolling out the dough
½ recipe of Beef Filling for Piroghi
2 medium onions, finely chopped
4 tablespoons unsalted butter
1 recipe Beef for Pirog Filling
21/2 pounds boneless beef shin
1 leek
1/2 pound beef or veal knuckle and marrow bones
1 large parsley root
1 teaspoon salt
A chunk of celery root, 1 inch by 1 inch by 2
1 unpeeled onion inches, or 1 celery heart
1 carrot
1 ½ tablespoons heavy cream
Salt to taste
Freshly ground black pepper to taste
1 ½ tablespoon cold fresh or canned chicken consomme
1 tablespoon vegetable oil for greasing the palms
A 4-inch plain round cookie cutter or saucer
A 4- to 5-quart cast-iron or cast-aluminum pot for deep frying
Deep-fat thermometer
A slotted spoon


Description
When rolling out the dough for any deep-fried pirozhki, use as little flour as possible because it tends to burn during deep frying.

Method
MIXING AND KNEADING WITH AN ELECTRIC MIXER In the bowl of an electric mixer, combine the yeast mixture, the remaining sugar, 2Y2 cups of flour, salt, and 1Y2 cups of milk, and, with the dough hook, mix at low speed for 1 minute. Beat the egg yolks with a fork to blend, whip the egg white with a wire whisk or electric hand beater until stiff peaks form and blend them both into the dough with a wooden spoon or spatula. Add the remaining flour and milk and mix at low speed for 1 minute. Switch to medium speed and beat for 2 minutes. Change back to low speed, gradually adding the barely warm butter, and then continue to beat for 1-2 minutes. For the final beating, which is equivalent to hand kneading, turn the mixer to medium-high speed and beat for 9-10 minutes, stopping twice to allow the motor to cool off for 2 minutes each. The dough is ready when it no longer sticks to the sides of the bowl and when it peels off your fingers when you knead it. Place the meat and bones in a 4-quart pot and add boiling water to cover. Bring to a brisk boil, skim, lower the heat, and simmer for lY2 hours, partially covered. Thirty minutes after the start of cooking, add 1 teaspoon salt. Add all the vegetables, bring to a boil again, and simmer, partially covered, for 30 minutes. Test for doneness by piercing the meat with a sharp knife. If it goes in easily and the exuding juices are color- less, the meat is done. Cook further, if necessary, testing often so that the meat does not become overcooked. Let the meat cool in the stock. Saute the onions in the butter in a heavy-bottomed skillet over moderate heat for 8-10 minutes, or until translucent and pale golden. In a meat grinder or food processor, grind the beef with the onions. Add the cream and salt and pepper to taste, then add enough consomme to make the filling juicy but not too liquid

    

Ingredients
1/2 cup instant tea powder
2 cups orange-flavored drink mix (e.g. Tang)
3 ounces lemonade-flavor drink powder
3/4 cup white sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground allspice


Description
In a large bowl, mix together powdered drink mixes, sugar, and spices. Place in jars.

Method
Instructions to include with gift: 1. Place 2 to 3 rounded teaspoonfuls in a cup. 2. Add boiling water and serve.