• Prep Time:
  • Cooking Time:
  • Serves: 6 -8 serving

Bleuberry Grunt

  • Recipe Submitted by on

Category: Desserts

 Ingredients List

  • Sauce:
  • 4 cups Wild Fresh or frozen Bleuberries 1 L 1/2 tsp Nutmeg 2 ml 1/2 tsp
  • Cinnamon
  • 2 ml 3/4 cup Sugar 175 ml 1 tbsp Lemon juice 15 ml
  • 1/2 cup Water 125 ml
  • Dumplings:
  • 2 cups Flour 500 ml 4 tsp Baking Powder 20 ml
  • 1/2 tsp Salt
  • 2 ml 1 tbsp Sugar 15 ml 2 tbsp Butter or
  • shotening 25 ml
  • Milk
  • Heat berries, spices, sugar, lemon juice and water in a skillet; boil
  • gently until well blended and slightly cooked down.
  • Sift flour, baking powder, salt and sugar into a bowl. Cut in butter and
  • add enough milk to make a soft biscuit dough. Drop by spoonfuls into hot
  • berry sauce. Cover tightly with a lid and simmer for 15 minutes (no
  • peeking)
  • The dumplings should be puffed and well cooked through. Transfer cooked
  • dumplings to serving dish. Ladle sauce over top; serve with whipped cream.
  • Scrumptious!
  • From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini


Recipe via Meal-Master (tm) v8.05

Title: Blinchaty Pirog
Categories: Russian, Meats, Vegetables, Ethnic
Yield: 6 Servings

1 tb Oil
1 Onion; chopped
2 Cloves garlic; chopped
12 oz Ground beef
3 ts Tomato paste
12 oz Mushrooms; minced fine
6 oz Dry red wine
1/2 c Cooked rice
2 oz Green onion; chopped
1 tb Dill; fresh
1/2 c Cottage cheese
1 tb Arrowroot dissolved in water
Lemon juice

1 tb Oil
4 oz Flour; sifted
10 oz Non-fat milk
1 Egg
1 Egg yolk
ds Salt & pepper

1 1/4 c Plain yogurt; strained
1 tb Dill
2 oz Sweet white wine

In a wok or large skillet saute in 1 tb 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.


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.

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