Preheat oven to 400 degrees F. Line a shallow 9 x 13 inch baking dish with fresh dill. Place the fish, side by side, on top of the dill. Pour the wine (or broth) over the fish and sprinkle with the lemon juice and salt. Cover tightly with foil. (You can do this step 1 day ahead of time and refrigerate.)

Bake the fish for 20 to 22 minutes, or until the fish flakes easily when probed with a fork. Let cool slightly, then pull off the skin. Strain the juices and boil them down until reduced to 1/2 cup. mix in the sour cream.

to serve chilled, cover and refrigerate the fish for 2 hours or until ready to serve. Chill the sour cream sauce before serving.

To serve hot, arrange the fish fillets on a warm platter and serve with the warm sour cream sauce.

Garnish the fish with additional dill sprigs and lemon wedges.

6 servings.

Combine all ingredients and mix well. Put into a 9 x 13 pan which has been greased and lined with wax paper. Bake at 350 degrees F for 45 minutes until lightly browned. Turn pan upside down onto foil lined cookie sheet. Cool and cut in thin slices - divide pan into fourths and then cut each strip into slices about 1/4 inch to 1/2 inch thick. Toast in 250 degree F oven about 3 hours. Watch carefully. Store in tightly covered container. Keep a long time if they last that long!

Dill Dressing:
2 T white wine vinegar
1 tsp salt
1/4 tsp ground white pepper
1/4 tsp dried dill weed or to taste
6 T vegetable oil

Prepare Dill Dressing; set aside. In a large bowl, combine potatoes, green onion, parsley, beets, and chives or green onion tops. Pour dressing over potato mixture; toss to distribute. Refrigerate 30 minutes or until ready to serve. Makes 6 servings.

Dill Dressing: In a small bowl, combine all ingredients. Beat with a whisk until blended.

Glaze:
1 C powdered sugar
2 T hot coffee or milk
1/2 tsp almond extract

In a large bowl, dissolve the yeast in the warm water and let stand 5 minutes. Stir in the 1/2 cup melted butter, 1/2 cup sugar, the eggs, salt, cardamom, and 4 cups flour until dough is smooth. Cover and refrigerate 2 to 24 hours.

Turn dough onto a floured board and roll out to make a 20 - 24 inch square. Spread with a thin layer of softened butter right to the edge. Mix 1/2 cup sugar and the cinnamon and sprinkle over the butter. Sprinkle the almonds over the cinnamon sugar. Roll up as for a jelly roll.

Grease a baking sheet and place the roll on the sheet, shaping it into a ring. Pinch ends together to close the circle. With scissors, cut almost through the ring at 1/2 inch intervals. Turn each piece so that the cut side is exposed. Let rise until almost doubled.

Preheat oven to 375º F. Bake for 15 to 20 minutes or until just golden. While ring bakes, mix the glaze ingredients. Brush while hot with the glaze.

Bring the water to a boil; add the rice, stir, and allow to simmer for about 2 minutes. Drain off the water and add the butter. Pour the milk into a double boiler; stir in the salt and sugar and add the rice. Cover. Cook about 2 hours, or until rice is tender and milk is absorbed.

Stir in the single almond. pour pudding into individual serving dishes. (The almond should not be visible.) Sprinkle with cinnamon sugar. Serve warm or cold, with milk. Serves 8.

Sauté onion in butter. Soak bread crumbs in water, milk or cream. Add remaining ingredients. Shape into small balls. Fry in hot butter. Serves 4 as a main dish. May be frozen in a casserole dish and baked, unthawed, at 350 degrees for 1 hour. Add water or gravy to casserole before freezing.

Heat the 1/3 cup of milk to lukewarm. Add the rennet tablet to this to dissolve. Heat the gallon of whole milk to 100 degrees F. Mix the flour with the remaining 2 cups of milk to form a paste. Add the “paste” to the heated whole milk. Then add the milk (in which the rennet has dissolved) to the heated whole milk. Stir until the milk begins to curdle. Set aside until it forms firm curds, and then drain off 2 quarts of whey.

Beat the eggs and add the cream and sugar. Add this mixture to the curds, and stir. Pour the entire mix into a pan and bake at 400 degrees F for 10 minutes. Then lower the temperature and bake at 350 degrees F for 1 hour.

If Matjes herring is used, no preparation except to be minced fine. If salt herring is used, clean fish, remove head, soak fish 10 to 12 hours, changing water several times so fish will not be too salty. Bone and fillet by cutting herring along backbone. Remove the big backbone and as many small ones as possible; pull off skin. The bones come out easily after the soaking. Dice fillets. Finely mince all the diced ingredients so the flavors will blend well. Mix them together gently but carefully. Combine vinegar, water, sugar and pepper; blend well. Gently stir into fish mixture. Pack into a 5-cup mold that has been rinsed with cold water or lightly greased with salad oil. Chill a few hours before serving. Unmold onto serving platter and garnish with hard-boiled eggs and chopped parsley. Serve with sour cream. Makes 6 to 8 servings.