Pour lemon juice over the apples then squeezed them dry. Mix the lemon rind into the apples, sugar, egg, & bread crumbs. Chill in refrigerator for 30 minutes. remove from refrigerator and make walnut-sized balls. In a large pot of lightly, salted, boiling water drop the balls. Boil until they rise to the surface. Use a slotted spoon to remove them from the boiling water. Allow them to drain and cool to room temperature. These dumplings may be eaten dusted with powdered sugar, added to a fruit soup, or “as-is” as you desire. There is no such thing as “getting enough” of these delightful and delicious dumplings!

recipe found at:  http://www.ruscuisine.com/

Grease chicken fillets with salt and fry in onion and mushrooms. Set a pan with oil aside. Place chicken in a baking pot. Add flour in a pan and fry until golden, pour in sour cream and bring to a boil. Pour the sauce over chicken, add chopped dill.
Make dough and roll out a round to cover the pot. Cover the pot tightly and bake in the oven for 30 minutes at the average heat. Serve in pots with rice for garnish.

found at:  http://www.ruscuisine.com/

Cook noodles according to package directions. Then drain well. Transfer to large bowl, add butter and mix well. Cool, slightly. Blend in eggs, salt, apple and raisins. In large, heavy skillet heat 1/4 inch oil over medium heat. Drop noodle mixture by tablespoon into hot oil, flattening each spoonful with back of spoon to form thin latke. Fry on both sides until golden brown and crisp, about 3 minutes on each side. Do not turn latkes until first side is golden and top is set. Drain on paper towels. Combine sugar and cinnamon in shallow bowl and dip latkes in sugar mixture on both sides.
Makes about 30 latkes.
traditional ingredients from an old family favorite, noodle kugel. Noodles, eggs, apples and raisins are combined, resulting in a crisp latke, that is dipped in cinnamon sugar.”

Roast each eggplant, turning frequently, over a flame or under a broiler, until the skin is charred all over, 20 to 25 minutes. Using a sharp knife, peel the eggplants and rinse thoroughly under cold water.
Quarter the eggplants lengthwise and discard as many seeds as possible.
Toss with 1 tsp sea salt, then place the eggplants in a stainless-steel or other non-aumnu clander and squeeze out as much water as possible. with paper towels.
Cut the eggplant flesh into 1 1/2 inch cubes. Place the cut eggplant in a glass or ceramic bowl and, stirring continuously with a wooden spoon, slowly add the safflower and olive oils and remaining 1/2 tsp sea salt.
Stirring, add the milk.
Spread out the eggplant on a large plate, and using a fork, score parallel lines on the surface. Garnish with the tomato slices and olives.
Serve the chopped onion on the side.
Makes about 2 1/2 cups, serves 4 to 6.

Drop cabbage leaves into boiling salt water for 5 minutes. Drain leaves. Mix beef, rice, onion, salt, pepper, garlic, oregano, basil and eggs. Preheat oven to 375 degrees. Blend tomato sauce, water, brown sugar, vinegar and corn starch until smooth. Pour over rolls.
Cover with foil. Bake 40 or 50 minutes, spooning sauce over rolls once or twice while baking.
Makes 4 servings.