Recipe - Blinchaty Pirog

1 tablespoon Oil
1 Onion; chopped
2 Cloves garlic; chopped
12 ounce Ground beef
3 teaspoon Tomato paste
12 ounce Mushrooms; minced fine
6 ounce Dry red wine
One half cup Cooked rice
2 ounce Green onion; chopped
1 tablespoon Dill; fresh
One half cup Cottage cheese
1 tablespoon Arrowroot dissolved in water
Lemon juice
Cayenne

CREPES
1 tablespoon Oil
4 ounce Flour; sifted
10 ounce Nonfat milk
1 Egg
1 Egg yolk
ds Salt & pepper

SAUCE
1 One fourth cup Plain yogurt; strained
1 tablespoon Dill
2 ounce Sweet white wine

In a wok or large skillet saute in 1 tablespoon oil, onion and garlic til onion is
clear. Remove and set aside.

Brown ground beef and add 3 tsp tomato paste. When browned, return onion
and garlic to wok, add mushrooms, red wine, cooked rice, green onion and
dill. Add arrowroot dissolved in water to thicken. Squeeze in some lemon
juice and sprinkle with cayenne. Place in warm oven until needed and just
before using, add cottage cheese.

CREPES:

Blend all ingredients except oil and let stand 30 minutes before using.
Pour oil into crepe pan, swoosh around and pour remainder into batter. Make
1 large pancake covering one side with branches of fresh dill or sprinkle
with dried dill. Turn and cook and remove. Make other large pancakes until
batter is gone.

SAUCE: Combine ingredients and serve over combined dish.

TO SERVE: Place crepe on platter and layer meat and mushroom mixture over
pancake. Place another pancake on top, then meat, then pancake, etc. until
finished. Top with dilled pancake and serve with sauce on the side.

Source: Graham Kerr, 8/93 Typed by .\\ichele

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini