Meatballs, rice cutlets, semolina (recipe for catering establishments, 1968)

Meatballs, rice cutlets, semolina (recipe for catering establishments, 1968)

Category: Dishes from cereals and flour products

Ingredients
semolina or rice (in the recipe / I took)	37 / 185g semolina
milk	65 / 500gr
water	60 / 125gr
eggs	10 / 50gr (1 pc.)
sugar	10 / 50gr
salt, vanilla sugar / vanillin
crackers for roasting
ghee for frying
butter / sour cream / jam / condensed milk / jelly / fruit sauce for serving

Cooking method

• The recipe of all times and peoples. Tremble, kindergarten graduates and all non-lovers of semolina!))). Although I feed them even to my husband, who hates semolina and milk. Surprising but true. In the form of a ball, he does not perceive it as porridge. Most of all I was pleased with my daughter, for whom I have never cooked semolina meatballs. Asking "what is this?", After half a second she issued: "Aah, mannichki!" Yes? yes? !!))) Did you rate it? We all come from "Soviet" kindergartens !! At least we are 5 years old, at least 65))).
• So that's it. This is an insanely simple recipe that I make, however, rarely and from yesterday's porridge. But, in fact, from porridge, even very viscous "in life" and shook, it is not easy to make them, because in the original porridge for cutlets / meatballs is sooooo thick. That is, I never cook such porridge for food, and it is always thinner, in connection with which I have to thicken something (starch, flour, etc.). And in the original recipe for meatballs / cutlets, in fact, there is nothing but porridge and eggs.
• 1. Porridge is brewed from milk, water, salt, sugar and semolina. I just multiplied the grams of the original recipe by 5. For my beloved milk, I took much more than water, although in the recipe they are taken almost in half. But the total weight of the liquid (milk + water) is preserved. You don't need to cook it for a long time. Almost instantly, it turns into a very viscous mass. Just a couple of minutes, stirring constantly so as not to start burning, cover with a lid and leave it alone.
• For cooking porridge. The compilations give a lot of clear and interesting information that is common for cooking cereals in general (viscous, in the first place). When cooking semolina porridge, the mixture of water and milk is brought to a boil and, stirring constantly, pour the semolina in a thin stream with one hand while stirring constantly with the other. The groats are poured evenly, the whole portion to the end, without interruption, so that the wetting and swelling of the whole cereal goes at once. Otherwise, you will get lumps. Sometimes it is boiled by pouring semolina into a hot liquid (not yet boiling), but then the semolina releases a lot of starch into the liquid, which then, when boiled, will brew into a paste. The porridge turns into a more spread-like and pasty mass. When pouring into boiling water, the grains remain more elastic.
• Rice groats (like pearl barley, oatmeal, wheat and millet) boil worse in a mixture of milk and water than just in water, so the rice is first cooked in water over a very moderate heat, stirring occasionally, and only after 20 minutes hot milk is poured according to the recipe and cook until tender. I hope it helped)).
• 
• 2. Allow the mass to cool to 60-70 degrees (so that the egg does not curl up, which must be driven into it).
• 
• 3. Drive an egg, vanilla sugar into the mass (if you are making a sweet dessert version: there are unsweetened ones), form cutlets (flattened and elongated) or meatballs (flattened round) with wet hands, roll in breadcrumbs and fry in melted butter. When serving, sprinkle with any sauce you like, including savory ones. There is an option for serving semolina cutlets with mushroom sauce, for example.
• 

The dish is designed for

4 servings

Note

Eh, jelly is needed. And the daughter said: "Mannichki are given in the senior group with condensed milk, mom!" Here. And with my husband - with thick jelly! And that's it!))).



Meatballs - in modern cuisine - round chopped cutlets. At present, the name has lost its original meaning, since it used to mean round chops made of tenderloin and without bone (chops with bone were called), which became known in Russia from the 18th century. like a French dish.

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Lord !!!! I'll choke on saliva right now !!!!
How did I forget about them then ???
Natasha, thank you very much for the delicious sadovskaya !!!
No, tell me, how delicious they fed us in childhood!

[Irina F]

Irina F,

Yes, in general. And this is taking into account how much tyril and underreported!)))

I want it with jelly !!!!



Natakh, I loved rice)))

What beautiful. I also liked rice more than semolina, my mother came running from work during lunch and fried cutlets, but they were bought in the cookery, I don't remember what my mother made herself ... Kissel - it was homemade.

And I loved both rice and semolina!
It seems that I haven't tried it anywhere else, but no, I've tried it! When I was already working in the garden (in practice) more than 30 years ago!
Yes, a long time ago ... Time to try again.
Maybe I won't be too lazy to cook ..
Everything is detailed ...

are savory),

Precisely, I remembered, I also ate such, inside there was still meat, and themselves from semolina. Or is it already zrazy! Ooooh! Remembered!
How to live now ?!

[Scarecrow]

Scarecrow, Nata, what beautiful semolina beats ... NOSTALGIA ... here's a fine fellow that reminded me ..

And I didn’t eat anything, I didn’t go to the garden ...
Give me one bite ...

[Trishka]

Trishka, Poor, poor!)))

Yeah,: girl_in_dreams: not fed, not drunk

Monkey at home nouuuuuuuu really want this. I made Zrazy according to Angelina's recipe, I didn't. And I almost never went to the garden, and my mother only made such mashed potatoes from cards. And with thick jelly. But no decoy.
I will definitely do it !!!

[Lerele]

Lerele,

Come on, catch up with rice!))

[Scarecrow]

Scarecrow, I want from semolina
And they ate rice yesterday as a side dish, until the break

[I]

OBIDENIJ-E-E .........................

Thanks for the recipe !!!

[ANGELINA BLACKmore]

ANGELINA BLACKmore,

Ooooh, beauty !!!)))) Health))

[Nata]

Nata, cooked, but doubted that my household would eat. It turned out that my doubts were in vain. Touched without any sauces and a shaving brush)) They said that it looks like donuts))

[ANGELINA BLACKmore]

ANGELINA BLACKmore,

I was sure that my husband would not have this. He hates semolina since childhood and has not touched it since)). And he doesn't drink milk. Therefore, the combination of these products was generally a gamble))). Eating. Calm down.

[ANGELINA BLACKmore]

ANGELINA BLACKmore,

I was sure that my husband would not have this. He hates semolina since childhood and has not touched it since)). And he doesn't drink milk. Therefore, the combination of these products was generally a gamble))). Eating. Calm down.

Yes, yes ... similarly .... And my fierce "love" for the notorious semolina ...

And in the kindergarten I was fed with semolina cutlets. But they were fed with lumpy jelly and poured milk. Until now, I cannot depict such a jelly. How did they cook it?
I learned about semolina cutlets when I was a young mother. A neighbor came in to ask for semolina, her girls (daughters) asked for semolina cutlets. I was very surprised, I immediately asked what it was. Then I periodically cooked while my son was little. And now I have already forgotten. I'll have to do it again. Thank you, Natashik, for the recipe.

Girls, I have been working in kindergarten for 30 years .. we have never made such semolina (rice) meatballs .. more and more cheese cakes

Girls, I have been working in kindergarten for 30 years .. we have never made such semolina (rice) meatballs ..more and more cheesecakes

Well, it's probably impossible to re-prepare the entire collection in every kindergarten / school. It's huge. Somehow someone got accustomed, where they approved what, probably.

Girls, I have been working in kindergarten for 30 years .. we have never made such semolina (rice) meatballs .. more and more cheese cakes

and the casserole? We had a semolina casserole. I don't know - according to the recipe for this or from the morning semolina)