Casseroles are prepared mainly from millet, rice and semolina.
For the casserole, you need to prepare a thick, viscous porridge. When cooking this porridge, take 3 cups of milk or water for 1 cup of cereal.
The finished porridge is baked in a frying pan, which is pre-greased with oil. To prevent the casserole from burning, sprinkle the bottom and edges of the pan with crushed breadcrumbs. The porridge laid out in a frying pan should be leveled, sprinkled with crushed breadcrumbs, poured with oil and baked in the oven for 15-20 minutes until golden brown.

SELMON CASSERLE WITH FRUIT

Cook semolina porridge in milk. Add sugar, eggs, salt, butter to the finished porridge, mix it all and place in a greased frying pan. Smooth the surface of the porridge, sprinkle with granulated sugar and bake until golden brown.
Before serving, place fresh boiled or canned fruit on top of the porridge and pour over sweet fruit or berry sauce.
For 1 cup of semolina - 4 cups of milk, 1/2 teaspoon of salt, 2-3 tbsp. spoons of sugar, 100 g of various fruits, 2 eggs, 2-3 tbsp. spoons of butter.

MILLT, RICE, BARLE OR OAT CASSERLE

Add cereal to boiling milk and cook until thick; after that add salt, add sugar, stir well, put in a frying pan and bake.
Separate the finished casserole from the edges of the pan with a thin knife, place on a dish and cut into 5-6 pieces. Before serving, baste the casserole with oil. If desired, you can replace the butter with hot berry jelly and sprinkle the casserole with sugar or pour sour cream.
For 1 glass of cereal - 3 glasses of milk, 1 tbsp. a spoonful of sugar and crackers, 1/4 teaspoon salt and 2 tbsp. spoons of butter.

MILLET CASSERLE WITH RAISINS

Cook viscous millet porridge in milk or water. Add a raw egg, sorted and washed raisins with cold water to the finished porridge. Stir all this well, place in a frying pan greased with oil and sprinkled with crushed breadcrumbs and bake.

BUCKWHEAT GREATS

Add cereal to boiling milk and cook until thickened. After this, add cottage cheese, rubbed through a sieve or minced through a meat grinder, sour cream, stir, add raw eggs, salt, sugar. Mix all this well and place in a shallow saucepan or frying pan, previously greased with oil and sprinkled with breadcrumbs, level with a spoon, brush with sour cream on top, pour over a tablespoon of melted butter and place in the oven for 40-50 minutes. Pour oil over the finished krupenik.
If desired, butter can be replaced with sour cream.
For 1 cup of buckwheat - 200 g of cottage cheese, 1/2 cup of sour cream, 2 eggs, 2 cups of milk, 1/2 teaspoon of salt, 2 tbsp. spoons of butter and sugar.

KRUPENIK FROM BUCKWHEAT PORRIDGE

Put cottage cheese, rubbed through a sieve or minced through a meat grinder, sour cream, eggs, sugar and salt into hot or cold crumbly buckwheat porridge. Mix this whole mass well, place it on a baking sheet or frying pan, previously greased with oil and sprinkled with breadcrumbs, level it, spread sour cream on top and place in a hot oven for 30-40 minutes.
Before serving, pour melted butter over the krupenik. If desired, you can replace the butter with sour cream.
For 1 cup of buckwheat - 200 g of cottage cheese, 1/2 cup of sour cream, 2 eggs, 2 tbsp. spoons of sugar, 1/2 teaspoon of salt and 2 tbsp. spoons of butter.

RICE PUDDING

Cook the washed rice in boiling water for 10 minutes. After this, drain the water, pour hot milk over the rice, add salt and, stirring, cook for 25-30 minutes. Then add sugar, eggs, raisins, stir it all well, transfer it to a greased frying pan or pan sprinkled with breadcrumbs and bake. Place the finished pudding on a plate, cut into portions and serve with fruit and berry sauce.
For 1 glass of rice - 2 glasses of milk, 2 eggs, 2-3 tbsp. spoons of sugar, 50 g of raisins, 1/2 teaspoon of salt, 1-2 tbsp. spoons of butter.

RICE BITS

Place the washed rice in boiling salted water and, stirring, cook for 20-25 minutes. Place the thickened porridge to steep. You can add sugar and eggs to the finished porridge, stir, let the porridge cool, and then cut the meatballs, roll in breadcrumbs and fry in a frying pan with butter. Rice balls can be served with sweet or mushroom sauce.
For 2 cups of rice - 5 cups of water, 1 tbsp. spoon of sugar, 1 teaspoon of salt, 1/2 cup of crackers, 2 tbsp. spoons of butter.

MILLET BITS

Add salt and sugar to boiling water, add washed millet and, stirring, cook for 15-20 minutes. Then cover the pan with the porridge and leave for 25-30 minutes to simmer.
Allow the finished porridge to cool slightly, and then, after wetting your hands in cold water, cut the meatballs, roll them in flour or breadcrumbs and fry them in a frying pan with butter. The meatballs are served with jelly, sour cream, butter and milk sauce.
For 2 cups of millet - 5 cups of water or milk, 1 tbsp. spoon of sugar, 1 teaspoon of salt, 1/2 cup of crushed crackers, 2-3 tbsp. spoons of butter.

BUCKWHEAT BITS

Pour the cereal into boiling salted water (1 1/2 cups) and cook for 30-35 minutes. When the porridge thickens, add cottage cheese, rubbed through a sieve or minced through a meat grinder, eggs, sugar and mix. Then make meatballs from the porridge, roll them in breadcrumbs and fry them in a frying pan on both sides until a golden brown crust forms.
When serving, you can put a spoonful of sour cream on top of each piece. These same meatballs (without sour cream) can be served with borscht and rassolnik.
For 1 cup of buckwheat - 100 g of cottage cheese, 2 eggs, 1 teaspoon of sugar, 1/2 cup of crushed crackers, 1/2 teaspoon of salt and 2 tbsp. spoons of butter.

Based on materials from the online library at http://books.junik.lv/

Hello dear readers. Are you tired of your casseroles yet? Well, okay. Then I have something else for you. Millet porridge casserole will satisfy our stomachs. And it will not only satiate, but will also bring a lot of pleasure to millet lovers. And I can tell you there are quite a few such comrades.

Fans of tasty things made from millet will be the envy of anyone today. Loosen the waistband of your tight trousers, you are in for a tough battle with your belly.

One of these fans of millet casserole is. As you know, these domestic creatures, I mean the entire cat family, are very picky in their gastronomic preferences and you cannot force them to eat just anything. Although this largely depends on upbringing.

In general, the gourmet really enjoyed the meal. Just don’t think that you prepared a millet porridge casserole exclusively for him. He begged, you know how they know how to do it. Also, you should not jump to conclusions, label the casserole and call it cat food.

I declare on behalf of the human race! Millet porridge cooked in milk and then baked in the oven in butter with the addition of raisins and eggs is a real standard of tasty and healthy food.

Millet porridge casserole

• 300 grams of millet;
• half a liter of milk;
• 3 eggs;
• 100 grams of raisins;
• 100 grams of butter;
• glass of water;
• 100 grams of sugar;
• salt.

First of all, you need to cook millet porridge. It should be different from . To do this, I first scald the millet with boiling water.

I put the cereal on a sieve and let the water drain.

I pour scalded millet into boiling water. Cook until half cooked.

Then add milk and salt to taste.

I continue to cook the millet porridge until completely cooked. It should turn out very cool (thick). If there is a lot of liquid in the porridge, then you should open the lid and bring it to the desired state over low heat. Such as shown in this recipe with photo.

Then I cool it slightly. I put butter in the millet porridge and add sugar.

Add washed raisins and mix.

I beat the eggs with a whisk.

Pour the beaten eggs into the millet porridge with raisins and mix again.

I pour the resulting mixture into the prepared baking dish. If necessary, it should be lubricated with vegetable oil or fat.

Millet porridge casserole is cooked in the oven until a golden brown crust appears on the surface.

Casseroles are prepared from rice, semolina, buckwheat, wheat, and millet. These products are prepared with or without sugar, with fruits, vegetables, meat and dairy products. A casserole with a large amount of eggs, milk, butter, sugar, etc. is called pudding, and a casserole that includes cottage cheese is called krupenik.

Krupenik is most often prepared from buckwheat (kernel or prodel), but you can also use barley, wheat (Poltava) cereals and millet.

Pudding is a baked or steamed butter porridge that differs from a regular casserole in better taste, aroma and looser consistency. Whipped egg whites add fluffiness to the pudding; taste - milk, butter, egg yolks, raisins, candied fruits, sugar; aroma - vanilla and zest. Puddings are most often prepared from rice, millet and semolina.

SENALO CASSERLE

Cook viscous porridge with a thick consistency, so that from 1 kg of cereal you get 3-3.5 kg of porridge. Cool the finished porridge to about 70°, add sugar, eggs and mix. Instead of fresh eggs, you can add egg powder, previously diluted with cold water, to the porridge.

Place the seasoned porridge in an even layer (no more than 4 cm) on a baking sheet greased with melted butter and sprinkled with ground breadcrumbs. Level the surface of the porridge, brush with a mixture of eggs and sour cream, milk or cream, then bake the porridge in the oven at 250-280°, so that a crispy crust forms on the top and bottom sides of the casserole.

Without removing the finished casserole from the baking sheet, cut into square or rectangular portions. Serve the casserole hot with butter or melted butter, sour cream, fruit and berry or sweet milk sauce.

Cereals 60, milk 100, water 110, sugar 10, eggs 10 or egg powder 3, melted butter or butter 15, sour cream 5, crackers 5, sauce 75.

MANNIKA BAKED WITH RAISINS

Mix the cereal with milk or water and leave for 3-4 hours to swell. Add salt, sugar, raisins and baking soda to the mixture, stir, place in an even layer on a baking sheet greased with melted butter and bake in the oven.

Grease the baked manna with butter. In cases where manna is prepared without soda, yeast dissolved in a small amount of water or milk should be added to the swollen cereal 2-3 hours before baking. Serve hot or cold with sour cream, sweet fruit sauce, fruit juice, syrup or milk.

Semolina 100, milk 100, sugar 12, soda or yeast 1.5, raisins 10, melted butter 5, sour cream 30.

MILLET CASSERLE WITH PUMPKIN

Cut the pumpkin, peeled and seeded, into small cubes, place in boiling water or milk, add salt, sugar and bring to a boil. Add prepared millet to the mixture and cook the porridge until cooked. Add raw eggs to the porridge cooled to 70°, mix, place on a baking sheet, greased with oil and sprinkled with ground breadcrumbs. Smooth the surface of the porridge, brush with a mixture of eggs and sour cream and bake in the oven. Serve the casserole with sour cream, butter, milk or sour cream sauce.

Ingredients:

Cereals 70, milk 75, water 60, pumpkin 100, sugar 10, eggs 10 or egg powder 3, sour cream 35, butter or ghee 15, crackers 5.

Cooking method:

Prepare the pumpkin. Cut the pumpkin. Peel the pumpkin from the peel and seeds, cut into small cubes. Place the pumpkin in hot milk, add salt, sugar and bring to a boil. Boil the pumpkin in milk until half cooked. Prepare the millet, rinse it well. Pour millet into the pan with pumpkin. Cook the porridge until done. Cool the finished porridge to 70 degrees and add eggs and butter. Mix the porridge with eggs until smooth. Grease a baking tray. Sprinkle the baking sheet with breadcrumbs. Place the porridge on a baking sheet and smooth it out. Prepare the shaving brush: mix eggs and sour cream. Mix well until smooth. Grease the porridge with the egg-sour cream mixture. Bake in the oven until golden brown. Serve with sour cream.

MILLET CASSERLE WITH RAISINS

To viscous millet porridge, cooked in milk diluted with water, add peeled and washed raisins, eggs, beaten with sugar, and mix. Next, proceed in the same way as when making semolina casserole.

Ready porridge 200, melted butter 15, eggs 10, raisins 10, sugar 10, crackers 5, sour cream 5.

MILLET, RICE, SELMON CASSERLE WITH FRESH FRUIT

Cook a viscous porridge of rice, millet or semolina in milk or water, add eggs mixed with sugar and mix. Place half of the seasoned porridge in an even layer on a baking sheet, greased with butter and sprinkled with breadcrumbs, on it, cut into cubes (10 mm) apples, pears without skin and seeds or plums, pitted apricots. Cover the fruits with a layer of the rest of the porridge, brush the surface with a mixture of eggs and sour cream and bake.

Serve the casserole with sweet fruit sauce or sour cream.

Cereals 65, milk or water 170, sugar 10, butter 5, eggs 8, fresh apples or pears 60, sour cream 5, crackers 4, fruit sauce 75.

RICE CASSERLE WITH CHEEK CHEEK

Cook crumbly rice porridge with raisins. Add grated cottage cheese, eggs beaten with sugar into a fluffy foam, vanillin dissolved in a small amount of hot water to the porridge cooled to 60-70°C, and mix everything lightly. Spread the prepared mass in a layer of 2-2.5 cm on portioned frying pans or in a layer of no more than 3.5 cm on baking sheets, previously greased with melted butter and sprinkled with ground breadcrumbs; brush the surface of the mass with a mixture of eggs and sour cream. Bake in the oven until a crispy crust forms on the top and bottom sides of the casserole.

Serve hot with butter, sour cream or fruit sauce.

Rice 60, water 170, raisins 20, cottage cheese 40, eggs 10, sugar 15, vanillin 0.02, melted butter 5, crackers 5, sour cream 35 or fruit sauce 75.

GURYEV PORridge

Cook viscous porridge from semolina or rice in milk with a small amount of salt and sugar (50 g of sugar and 5 g of salt per 1 kg of porridge). Add butter, eggs, egg whites, beaten with sugar, not very finely chopped nuts and vanillin to the hot porridge, stirring continuously. Mix all this and place in portioned frying pans greased with oil. Level the surface of the porridge, sprinkle with granulated sugar and immediately burn with a red-hot thick iron rod so that the sugar caramelizes and its color becomes golden. After this, place the porridge in a hot oven for 5-7 minutes. Caramelized sugar gives the porridge a beautiful color and a special, pleasant taste and aroma. Caramelization of sugar can also be done using a specially adapted gas burner or electrical appliance (grill).

If porridge is prepared with milk foam, then whole milk should be poured into a wide, shallow bowl (frying pan, saucepan, baking sheet) and placed in a hot oven. As soon as a golden foam forms on the milk, immediately remove it with a fork, then let the foam form again and remove it again. This should be done until the required amount of foam is obtained.

Place the prepared porridge in a frying pan in two or three layers, and cover each layer, except the top one, with foam. Sprinkle the top layer with granulated sugar and caramelize as described above.

Before serving, place slices of apples, pears, peaches and berries on top of the hot porridge, then heated in thick sugar syrup. Serve hot apricot or strawberry sauce with the porridge in a gravy boat or pour it over the fruits placed on the porridge, and sprinkle with chopped toasted nuts and almonds. Walnuts are not toasted. Instead of fresh fruits, you can also eat canned ones.

Semolina 50, milk 185, vanillin 0.02, butter 10, sugar 20, eggs 10, almonds or walnuts, hazelnuts, peanuts 10, fresh fruit 60 or canned 45, apricot sauce 50.

RICE PUDDING (STEAM)

Mix the finished crumbly rice porridge with cold milk, and then with eggs, beaten with sugar into a thick foam. Place the mixture in molds, pre-greased and sprinkled with granulated sugar. Place the forms with the pudding in a steam box, close the lid and cook with water boiling: pudding in large forms (for 4-8 servings) for 1 hour 15 minutes, and in small forms (for 1-2 servings) - 30-35 minutes.

Serve hot. When serving, top with butter, sour cream or sweet fruit sauce.

Ready porridge 150, sugar 15, butter 15, eggs 20, sour cream 30 or sweet fruit sauce 75.

RICE PUDDING (BAKED)

Cool the finished viscous porridge to 60-70°, and then mix it with egg yolks, ground with granulated sugar, add peeled and washed raisins, candied fruits cut into small pieces, and vanillin. Add beaten egg whites to the thoroughly mixed mixture. Instead of eggs, you can use egg melange, which you also mix with granulated sugar and beat until foam forms.

Before beating, place the bowl with the mixture in hot water (40-45°); the heated mixture whips much faster. After this, spread the mixture in an even layer on a baking sheet greased with butter and sprinkled with ground breadcrumbs. Level the surface of the pudding, brush with eggs mixed with sour cream, milk or cream, and bake. Bake the pudding in separate portions in metal molds.

Cut the finished pudding into portions, place on a heated plate and pour over hot sauce (fruit and berry, sweet milk sauce), jam or butter. Pudding sauce can be served in a gravy boat.

Ingredients:

Ready porridge 160, eggs or melange 20, sugar 15, raisins 10, candied fruits 10, butter 10, crackers 5, sour cream 5, vanillin 0.02, sauce 75 or jam 30.

Cooking method:

For the pudding you will need rice, milk, sugar, butter, candied fruits, and raisins. First you need to cook thick, sticky rice porridge; to do this, add washed rice, a little salt and sugar to boiling milk. Cook until the rice is ready. Separate the yolks from the whites and grind with sugar. Grind until smooth. Cool the porridge to 60-70° and add the yolks and sugar. Beat the whites until stable foam. Carefully fold the whites into the porridge. Mix carefully. add candied fruits and washed raisins, vanillin to the mixture. mix the mass. Prepare a baking sheet, grease with oil and sprinkle with breadcrumbs. Place the rice mixture on a baking sheet and smooth it out. Coat the top with egg mixed with sour cream. Stir eggs and sour cream until smooth. Brush the surface of the pudding with the egg mixture. Bake until golden brown. Serve with sour cream.

SEMONA PUDDING (STEAM)

Dry the semolina in the oven on a baking sheet, and then, without cooling, add melted butter to it and stir. After this, pour the cereal into boiling water, stir so that there are no lumps, and place the bowl with the porridge in the oven for 15-20 minutes.

Pour cold milk into the prepared hot porridge, stir, add eggs whipped into a fluffy foam with granulated sugar, lightly mix the whole mass from bottom to top and place in molds previously greased with melted butter. Steam the pudding in the molds.

Serve hot with butter, sour cream or sweet fruit and berry sauce.

Semolina 50, melted butter 8, water 100, milk 50, sugar 15, eggs 20, sour cream 30 or fruit sauce 75.

SEMONA PUDDING (BAKED)

Add hot milk to crumbly semolina porridge cooked in water and, after stirring, add egg yolks mashed with sugar and whipped whites. Spread the prepared mass on a baking sheet in a layer of no more than 30 mm or in portioned frying pans, greased with butter and sprinkled with breadcrumbs, brush the top with sour cream mixed with egg, and bake.

Serve pudding with sour cream, jam or sweet fruit sauce.

Ingredients:

Ready porridge 160, milk 75, eggs 20, sugar 15, butter 10, crackers 5, sour cream 35, jam 30 or sauce 75.

Cooking method:

Dry the semolina in a frying pan. Cook the porridge in water. Add hot milk, sugar and salt. Add the yolks. Beat the whites until stable foam. Place the whites into the porridge and mix gently. Place the mixture on a greased frying pan, level it, and spread sour cream mixed with egg on top. Bake the pudding until golden brown.

BUCKWHEAT KRUPENIK

Mix ready-made crumbly buckwheat porridge (warm or chilled) with cottage cheese minced through a meat grinder, add eggs, salt, sugar, sour cream and mix. Spread the mixture in an even layer on a baking sheet greased and sprinkled with ground breadcrumbs. Level the surface of the krupenik, brush with a mixture of eggs and sour cream and bake. Pour melted butter over the finished krupenik and cut into portions. Serve sour cream or sour cream sauce in a gravy boat or pour over the krupenik when leaving.

Krupenik is served as an independent dish, as well as with borscht and cabbage soup instead of pies.

Also prepare krupenik from crumbly wheat porridge.

Ready porridge 120, cottage cheese 80, eggs 20, sugar 10, crackers 5, sour cream 35, melted butter or butter 15.

Porridges and casseroles from cereals

Porridges cooked in the oven turn out very tasty and juicy. They can be served with butter, milk, as a side dish and as a filling for pies. You can also make excellent casseroles from cereals or ready-made porridge.

Porridges from various cereals are prepared with water, whole or reconstituted milk. Cereals are a high-calorie product because they contain starch. Porridges can be crumbly or viscous. The crumbly ones are cooked in water or broth: take 1 part of the cereal and 2 parts of the liquid. The cereal is poured into boiling, already salted water. Viscous ones are cooked in milk or a mixture of milk and water. You need to take three times more liquid than cereal and fill it with cold water. Only semolina, corn grits and oatmeal must first be diluted with cold water and then poured with hot milk.

Water for porridge should not be hard, as this will cause the porridge to lose its taste. You can soften the water by adding a little oil to it (as soon as the water boils), but it is best to cook the porridge in boiled water.

First of all, the cereal must be sorted and the hollow grains removed. It is better to cook porridge in a thick-walled container with a heavy bottom. A cauldron, ceramic pot or cast iron is ideal.

Cook on the stove until half cooked. Then the pan with the porridge is placed in a deep frying pan, into which half of the water is poured, and placed in the oven, where the porridge simmers for 1.5–2 hours. You can store the porridge in the refrigerator for no more than 2 days.

Krupenik

Product consumption: millet cereal - 1 cup, milk - 3 cups, cottage cheese - 200 g, butter - 5 tablespoons, eggs - 2 pcs., sour cream - 1 cup, sugar, salt to taste.

Cooking method: Boil millet porridge in milk until half cooked. Mix with grated cottage cheese, butter, eggs, salt, sugar. Place in a greased frying pan. Pour in sour cream and place in the oven. In about 1 hour the krupenik will be ready.

Buckwheat

Product consumption: buckwheat – 1 glass, water – 2 glasses, eggs – 2 pcs., vegetable oil – 2 tablespoons, salt to taste.

Cooking method: cook buckwheat porridge, cool to 60 °C.

Beat the eggs and mix them with the porridge. Place the resulting mixture on a greased baking sheet and bake in the oven.

Millet loaf

Product consumption: ready-made millet porridge - 3 cups, butter - 4 tablespoons, eggs - 3 pcs., breadcrumbs - 0.5 cups, sugar to taste.

Cooking method: Separate the whites from the yolks and beat separately. First add the yolks to the porridge along with half the butter and sugar to taste.

Mix everything well. Then carefully add the whites and mix with the porridge. Grease the frying pan with the remaining oil, sprinkle with breadcrumbs and lay out the porridge.

Bake in the oven for 15–20 minutes. Before serving, you can pour sour cream and garnish with mint leaves.

Rice porridge with mushrooms

Product consumption: rice – 1 cup, dried mushrooms – 10 pcs., onions – 1 pc., butter – 2 tablespoons, salt to taste.

Cooking method: Soak the mushrooms for 1.5–2 hours in cold water. Rinse well and cook. When the mushrooms are ready, take them out, chop them finely, and bring the mushroom broth to a boil, add salt. Finely chop the onion and fry. Then add butter, fried onions and rice to the mushroom broth. Cook for 15 minutes, then add the mushrooms and simmer in a low-heat oven.

Rice porridge with apples

Product consumption: rice - 1 cup, apples - 4-5 pcs., milk - 3 cups, sugar - 2 tablespoons, lemon zest - 1 tablespoon, nuts, cinnamon, salt to taste.

Cooking method: Boil the rice in milk and salt until half cooked. Peel the apples, remove the cores, cut into slices, sprinkle with sugar, cinnamon, finely chopped nuts, and grated lemon zest.

Add to the porridge, stir and place in the oven. It can be served either hot or cold.

The remaining porridge can be cut into pieces, rolled in breadcrumbs and baked in the oven.

Semolina balls

Product consumption: semolina - 1.5 cups, milk - 1 l, butter - 2 tablespoons, eggs - 2 pcs., sugar - 2-3 tablespoons, breadcrumbs, salt to taste.

Cooking method: Boil semolina porridge (steep) in milk, cool, cut into equal parts, soak in egg and roll in breadcrumbs. Grease a baking sheet with oil, place the resulting pieces on it, sprinkle with sugar.

Casserole

Product consumption: cereal (rice, millet or oatmeal) - 1 cup, milk - 3 cups, egg - 1 pc., butter - 2 tablespoons, sugar, salt to taste.

Cooking method: Pour the cereal into boiling milk and cook until half cooked. Add salt, add sugar, stir well. Beat the egg and 1 glass of milk.

Place the porridge on a greased baking sheet, pour in the egg-milk mixture and bake until golden brown.

Millet porridge and pumpkin casserole

Product consumption: millet cereal - 1 cup, pumpkin - 100 g, milk - 2.5 cups, sugar - 5 tablespoons, eggs - 2 pcs., raisins - 50 g, butter - 2 tablespoons, salt to taste.

Cooking method: cook millet porridge in milk. Peel the pumpkin, cut into small pieces and simmer with the addition of a small amount of water. When the pumpkin becomes soft, rub it through a sieve and mix with the porridge. Add eggs, raisins, sugar, salt, mix everything thoroughly and place on a pre-greased baking sheet. Bake in the oven until golden brown. Before serving, brush the casserole with sour cream.

Barley porridge

Product consumption: pearl barley – 1 cup, butter – 2 tablespoons, sugar, salt to taste.

Cooking method: Soak the cereal for 4 hours, then drain the water, place in boiling water, cook for 5 minutes, then place in a sieve. Pour 2 cups of water into a pan (preferably cast iron), add sugar, salt, butter. Then add the cereal and cook until thickened. Then put in the oven for 2 hours.

Rice porridge with honey and raisins

Product consumption: rice - 1 cup, honey - 0.5 cups, raisins - 100 g, butter - 3 tablespoons, salt to taste.

Cooking method: Rinse the rice well and cook until half cooked. Then rinse it with cold water. Put oil, rice in a pan (cast iron), add a little water, salt and put in the oven. Mix honey with washed, dried raisins and place in a saucepan on top of rice 10 minutes before readiness.

Pie with oatmeal and nuts

Product consumption: oat flakes - 2 cups, walnuts - 1.5 cups, sugar - 2 cups, margarine - 200 g, egg whites - 3 pcs., butter - 2 tablespoons, water - 3 tablespoons, cinnamon to taste.

Cooking method: Mix the flakes with margarine, 1.5 cups of sugar, and water. Knead the dough and roll it into a ball. Place in the refrigerator for 1 hour. Grease a frying pan with oil, place the dough in it, level it, sprinkle with chopped nuts. Beat the egg whites with the remaining sugar and pour over the pie. Sprinkle cinnamon on top and bake in the oven until done.