Here is a concise summary of the provided text:
**Title:** Preparing for New Year's Table: 3 Traditional Recipes
**Recipes Featured:**
1. **Jellied Meat (Aspic)**:
* Made with beef bone, entrecote, and chicken
* Soaked in cold water, then slow-cooked for 2.5-4 hours
* Seasoned with garlic, salt, and bay leaves
2. **Homemade Sausages with Garlic and Herbs**:
* Made with ground pork, parsley, dill, paprika, and garlic
* Mixed with cold water, refrigerated, then filled into casings
* Baked in the oven at 170°C and 200°C
3. **Baked Meat with Tomato Paste and Cheese**:
* Pork pieces marinated with tomato paste, black pepper, and later mixed with a mayonnaise-sour cream-garlic sauce
* Baked in the oven at 180°C for 30 minutes, topped with cheese
**Common Theme:** All dishes are traditional, flavorful, and perfect for the New Year's holiday table, with an emphasis on slow cooking and aromatic ingredients.
Here are the extracted key facts, each with a number and in short sentences:
**Jellied Meat Recipe**
1. The recipe uses 1.5kg borscht beef bone, 1.5kg beef (entrecote), and 0.7kg chicken.
2. Meat is soaked in cold water for a few hours or overnight.
3. Initial water is drained, and 3.5L of clean water is added for boiling.
4. Broth is brought to a boil, then simmered on low heat (3/14) for 2.5 hours.
5. Chicken is added to the broth for an additional 1.5 hours.
6. Garlic (12-15 cloves) and salt (about 1 tablespoon) are added to the broth.
7. Broth is checked for hardness by testing with a spoon and finger.
8. Fat is carefully removed from the broth.
9. 45 bay leaves are added to the broth.
10. Broth is left to sit for 10 minutes before removing meat and bones.
11. Meat is separated from bones, and skin is removed.
12. Meat is placed in molds and filled with strained broth.
**Meat Sausages Recipe**
13. The recipe uses ground pork, parsley, dill, paprika, black pepper, salt, and 200ml cold water.
14. Meat mixture is refrigerated for 3-4 hours.
15. A pork intestine casing (about 2 meters long) is used for the sausages.
16. Casing is filled with meat mixture using a special attachment or alternative methods.
17. Sausages are baked at 170°C for 25 minutes, then at 200°C for an additional 25 minutes.
**Third Meat Recipe (Garlic and Herb Crusted)**
18. The recipe uses 1kg pork, black pepper, 3 tablespoons of tomato paste, and a sauce mixture.
19. Meat is cut into pieces, greased with tomato paste, and refrigerated for at least 6 hours.
20. Meat is salted, then baked on a silicone mat or greased baking paper.
21. A sauce mixture (mayonnaise, sour cream, French mustard, and garlic) is applied to the meat.
22. Cheese is sprinkled on top, and the dish is baked at 180°C for 30 minutes.