Kadon Pika (Guam)      1 whole chicken cut up into small pieces      1 cup water      1/3  cup vinegar      1/3  cup soy sauce      1  medium onion, chopped      3 - 6 hot peppers, crushed      1 T  black pepper      1 T  garlic powder (or fresh garlic, crushed) 1.  Combine the  water, vinegar, soy sauce, black pepper, garlic and hot peppers in a bowl. Stir and set aside. (You can eliminate the hot peppers without affecting the taste). 2.  Brown the onion in a large frying pan with cooking oil.  Add chicken and cook at medium heat until brown and then add the other ingredients.Cook at high heat until it starts boiling. Turn down to medium heat until fully cooked. These recipes first appeared on www.members.tripod.com/Pereda-Family/index.htm. Thank you to Mr. Jess Pereda for permission to use them. Cabbage Pie (Russian) I. Pastry. 1 and 1/2 cups of milk 1/2 cup of butter 1 egg 1/2 cup of granulated sugar 1/4 cup of yeast 5 cups of flour 2 tablespoons of sunflower seed oil 1/2 teaspoon of salt II. Stuffing. Half a head of cabbage 2 eggs 1/2 cup of butter Salt to taste To make pastry: First, heat 3/4 cups of milk in a saucepan. Then add 3 to 4 tablespoons of sugar and 1/4 cup of yeast. Knead resulting mixture and add 4-5 tablespoons of flour. Cover saucepan with lid and towel and put in a warm place and let mixture rise. Crack egg into a bowl. Add 1/2 cup of butter, 1/2 teaspoon of salt and remaining sugar. Warm up another 3/4 cups of milk and add to bowl. Stir all ingredients together. When yeast mixture is ready, add to bowl and mix. Add remaining flour gradually. The pastry should not be too thick. Knead pastry and add 2 tablespoons of sunflower seed oil. To make stuffing: Mix half a head of cabbage, 2 eggs and 1/2 cup of butter in a bowl and sprinkle with salt to taste. Final instructions: Grease baking tray with butter. Put pastry on wooden board and cut into two parts, with one part bigger than the other. Take the bigger part and put on baking tray. The pastry should be raised a bit near the edges to make pie crust. Pour stuffing into larger half of pastry. Roll out second part of the pastry over stuffing. The edges of the top and bottom halves of the pastry should be pushed together. Preheat oven to 400 Fahrenheit (200 Celsius). Put pastry in warm place for 40 minutes. Then put in oven for 35 to 40 minutes or until pastry turn brown. Thank you to Alexey Bayukov for this recipe. This website: Copyright © 2006 Dream World Media, LLC. / Urban Mozaik Magazine. All rights reserved. This website/publication, in whole or in part, may not be reproduced without written permission from the publisher or the previous publisher of original republished materials.