-=> Ben Collver wrote to All <=-

 BC> Allrecipes, America's Most Unruly Cooking Web Site
 BC> ==================================================

 BC> by Ruby Tandoh

 BC> A few months ago, I found myself in possession of a bag of apples and
 BC> craving an apple pie, of the archetypal cooling-on-the-window-ledge
 BC> variety. I pictured a double-crust flaky pastry around apple and
 BC> cinnamon--not too complicated to make on a week night, but robust
 BC> enough that I'd be able to slice a clean, thick wedge. Despite
 BC> knowing how to make apple pie, I wanted the peace of mind that can
 BC> come only from following a trusted recipe. I have more cookbooks than
 BC> my bookshelves can support, including at least a dozen that could've
 BC> proffered something reliable and extensively fussed over. I ignored
 BC> them and Googled "apple pie recipe."

I see you get the New Yorker feed, same as I do. Let me poin t you to 
another "old school" recipe web presence - Recipe Source

https://www.recipesource.com/

It's one of my go-to places for stuff not alreay in my database. Also:

http://www.ruscuisine.com/recipes/

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Borsch
 Categories: Vegetables, Potatoes, Beef, Herbs, Soups
      Yield: 4 Servings
 
      1 lb (454 g) beef; bones optional
      1 lb (454 g) red beets; (3 beets)
      2 tb (30 mL) butter; divided
    1/2 lb (227 g) shredded cabbage
      4 sm Potatoes
      1 lg Carrot
      1 lg Onion
      3 tb Tomato paste
      2 cl Garlic; grated (opt)
      1 ts (5 mL) vinegar
           Salt & pepper
           Parsley, dill & spring onion
           - to garnish
 
  PREPARING MEAT BROTH: Put beef into a large saucepan and
  cover with 3 l cold water. Bring to a boil; reduce heat.
  Remove the grease and froth from the broth surface with
  a spoon. Add one onion. Cook at low heat for 1-2 hours.
  
  SIMMERING RED BEETS: Melt 1 tablespoon butter in a
  saucepan. Cut red beets into thin sticks and add them
  into the cooking pot. Add tomato paste or sliced
  tomatoes. Simmer at low heat for 1 hour. If there is not
  enough liquid, add some broth. Add vinegar.
  
  Pan-frying vegetables: Melt 1 tablespoon butter in a
  frying pan. Add chopped onion and carrots cut in thin
  sticks. Cover and saute for 15 minutes, stirring
  occasionally.
  
  Heat broth to boiling. Add chopped cabbage and potatoes
  cut into bars. Cook for 5 minutes. Add saute and cook
  another 10 minutes. Add simmered red beets. Cook another
  5 minutes. Add salt, black pepper.
  
  NOTE: If you like garlic, you can add about 5 g grated
  garlic, it is supposed to be in borsch. I don't like it
  and never add it here. Borsch is served with sour cream.
  
  Olga Timokhina
  
  Source: Olga's collection
  
  RECIPE FROM: http://www.ruscuisine.com
  
  Uncle Dirty Dave's Archives
 
MMMMM



... My goal for this year was to lose just 10 pounds. Only 15 to go.
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