To make 56 vareniki (serves 6-8):

Dough: 3 cups all-purpose flour
1 teaspoon salt
3 egg yolks
1/2 cup cold water

The dough can be made easily using a food processor or an electric mixer fitted with a dough hook. The dough can be kneaded by hand, but because it is so stiff it will take longer than with the mixer.

Food processor method: Combine the flour and salt in the work bowl fitted with the steel blade. Process for 2 seconds to mix. With the motor running, add the egg yolks and water and process until the dough masses into a ball on the spindle. Remove the dough to a lightly floured surface and knead by hand 4 or 5 times.

Electric mixer method: Combine all the ingredients in the bowl of the mixer with the dough hook in place. Mix for 1 minute at low speed, then raise the speed to moderate and beat for 2 minutes; the dough should be well blended, smooth, and elastic. However you knead the dough, form it into 2 balls, dust lightly with all-purpose flour, cover tightly with plastic wrap, and allow to rest for 30 minutes. The dough can be frozen after it has rested (but do not merely refrigerate). To defrost, leave at room temperature for 2-3 hours; then proceed with the recipe.

1/2 cup chopped onion
1 pint sour cream
1 (10.75 ounce) can condensed cream of chicken soup
2 cups shredded Cheddar cheese
Salt and pepper to taste
1 (2 pound) package frozen hash brown potatoes, thawed
2 cups crushed potato chips
1/2 cup melted butter

In a large mixing bowl combine onion, sour cream, soup, cheese, salt and pepper. Press the excess water out of the hash browns and then add them to the soup mixture and mix well.

Transfer to a 9×12 inch casserole dish. Sprinkle potato chips on top, then drizzle with butter. Bake in preheated 350F oven for 45 minutes to 1 hour, until golden brown.

1 lb. Hot or Cold Smoked Salmon, chopped coarsely
1 Egg
1 cup soft bread crumbs
1/2 cup plain yogurt
1/4 cup celery, chopped
1/4 cup green bell pepper, chopped
1/4 cup onion, chopped
2 Tbsp. olive oil
1 Tbsp. butter or margarine
1 Tbsp. lemon juice
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2 large onions, chopped
6 garlic cloves, minced
3 tablespoons vegetable oil
1/3 cup chili powder
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1/2 teaspoon cinnamon
4 pounds boneless beef chuck, cut into 1/2-inch pieces
1 1/2 cups water
12 oz. beer
2 cups beef broth
1 (28-ounce) can tomatoes including the juice, pureed
1 teaspoon salt, or to taste
3/4 cup raisins
1/2 cup pimiento-stuffed green olives, sliced
1 jalapeno pepper, or to taste, seeded and minced
1 (19-ounce) can (about 2 cups) kidney beans, rinsed and drained
1/3 cup chopped fresh cilantro

In a large heavy kettle cook the onions and the garlic in the oil over moderate heat, stirring, until the onions are softened. Add the chili powder, cumin, cayenne, and the cinnamon, and cook the mixture, stirring, for 30 seconds.

Add the beef, water, beer, broth, tomato puree, and the salt and simmer the mixture, uncovered, adding more water if necessary to keep the beef barely covered, for 1 1/2 hours.

Add the raisins, olives, and the jalapeno and simmer the mixture, stirring occasionally, for 30 minutes, or until the beef is tender. Stir in the beans, simmer the chili for 5 minutes, or until the beans are heated through, and stir in the coriander.