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Blini  Russian Pancakes  Traditionally served during Cheese Fare  Week mainly the Sunday before Great Lent  2- 1/2 cups flour  1 Tablespoons sugar  1/2 teaspoon salt  1/3 cup butter  1 pkg. dry yeast  1 1/2 cups milk  1/4 cup water  3 egg yolks slightly beaten  3 egg whites stiffly beaten  Scald milk, add butter, cool to lukewarm. Dissolve yeast  in lukewarm water until bubbly. Add to milk mixture.  Mix. Add salt, sugar, and flour. Beat 2 minutes. Add  beaten egg yolks and beat for several minutes more.  Cover and put in a warm place to rise until double;  about an hour. Stir batter down. Fold in stiffly beaten  egg whites. Let stand 10 minutes. Clarify some butter  and use for oiling griddle. Pour about 1/4 cup  batter onto lightly greased non-stick fry pan. Bake  until puffed and bubbly and light brown. Turn and fry  until other side is browned. Only turn once. Do  not use too much grease on the griddle. It is also  suggested that you skim the batter from the top.  Don’t dig down into the bowl. Serve with sweetened  raspberries or strawberries and sour cream. Place  berries and cream in center of pancake and roll up.  You may use whipped cream. Or serve with choice  of toppings, including caviar, jam, maple syrup, and  even thin slices of smoked salmon and sour cream.  NOTE: This is traditionally served on Cheese Fare  Sunday which is the Sunday before lent. This recipe  in part was contributed by Dorothy Gray who is not  one of Agrafena's Children (Secretary of Holy  Assumption Church) and works for the Kenai  Peninsula School District) but parts  of her recipe are better than mine.

Chicken salad sandwich  Hard cooked eggs 2, chopped  Cooked chicken 1 cup, finely chopped  Sweet pickle relish 2 tbsp  Celery ¼ cup, finely chopped  Mayonnaise 1/3 cup  Softened butter 3 tbsp  Salt and pepper  Sandwich bread  Mix chicken, celery, eggs, sweet pickle relish, salt, mayonnaise and black pepper. Spread butter on bread and then spread the salad mixture and cut into preferred shapes. Chill it in a covered container until ready to serve