Serious Eats - seriouseats.com

Have you tried the CopyKat website? They might have something similar.

Ukrainian Meatballs
1-1/2 pounds ground pork
1-1/2 pounds ground beef
1-1/2 cups soft rye bread crumbs
2-3 eggs
2 tbs. chopped fresh dill
1 grated dill pickle
1-1/2 tsp. salt
1/2 tsp pepper
1/2 cup milk
1 large onion, thinly sliced
3 tbs. oil
2 cups beef, or vegetable broth
1/2 lb. fresh mushrooms, sliced
2/3 cup sour cream, room temperature
1/4 cup chopped dill or parsley
1 bay leaf

Saute onion in heated oil, in an extra large skillet. Remove from pan. Combine the meat, bread, milk, eggs, dill, salt, and pepper. Shape into 1-inch balls; saute/brown, on a least two side or bake in a very hot oven until browned.

Drain excess fat. Add the broth, bay leaf, and onions. Lower the heat and cook slowly, covered, for 15 minutes. Add the sliced mushrooms and continue cooking until meatballs are cooked through.

Slowly add some broth to the sour cream, and stir. Stir in the dill or parsley. Add the mixture to the meatballs in the skillet and stir over low heat. Don’t allow mixture to boil, or it will curdle.

Serve with buttered kluski noodles.

So why aren't you giving your 80 year old dad Mrs. Paul's? Not to put too fine a point on it, but is the sweet potato dish more important than your dad? Or aren't you able to find them? Make whatever your heart desires for the rest of the family, and give your dad Mrs. Paul's if you can. And Happy Thanksgiving. Treasure your dad while you still have him.

Dill Pickle Soup
8 cups chicken stock
4 grated carrots
8 or more large potatoes, peeled and diced
1 clove garlic, minced
1 cup celery, finely diced
5 large polish dills grated (about 2 cups)
3/4 cup milk
3 tbsp. flour
1 egg
8 tbsp. sour cream
fresh dill and parsley to taste
pepper to taste

In a large pot combine stock, potatoes, carrots, celery & garlic.
Cook covered 15 minutes or until potatoes soften. Add grated pickles and cook 15 minuted more.

Combine the milk and flour till smooth. Add some of the soup mixture to milk and flour mix till smooth (tempering it).

Wisk soup vigorously while slowly pouring flour mixture into it.
Stir soup well and bring to a boil, reduce heat and simmer for 5 minutes, stirring occasionally.

Remove the soup from the heat and let cool for up to a half hour.

Combine the sour cream and egg beating until very smooth.

Add a ladle of the soup to sour cream and egg (tempering it).

Mix until blended and add to soup stirring continuously over low heat until heated through. Do not let egg-sour cream-soup mixture boil or it will curdle.

Serve with additional dill. Add more pickle juice if desired.

Plum Dumplings
2 eggs
2 cups sifted flour (all-purpose)
2 cups boiled potatoes, riced
1 cup fine brown bread crumbs
12-15 plumbs
1/4 cup cinnamon sugar
salt
butter

Cream 2 tablespoons butter, beat in eggs and salt. Gradually beat in flour and riced potatoes. Dough should be stiff to knead thoroughly. On floured board roll out dough to 1/4-inch thickness, then cut 3-inch squares. Lay 1 plum on each square, sprinkle with little cinnamon sugar and fold edges over plum. Shape with hands into a ball. The wall of dough should be very thin. Drop dumplings into boiling salted water, cover and simmer for about 15 minutes. Put the bread crumbs in 1/3 cup hot butter. Roll dumplings in buttered bread crumbs, sprinkle with cinnamon sugar. Makes 3-5 servings.

perogis (varenyky)
barley-mushroom soup
potato soup
potato, keilbasa and cabbage stew
bigos
kasha with mushrooms
kapusta
holushki (wide, buttered agg noodles with saute'd cabbage and onion- mild tasting and kid friendly)
kolachis

I definitely second (third, fourth?) the votes for mashed potatoes, pancakes/waffles, red velvet cake, etc., but I made these doughnuts from SE the other day and they were AWESOME:
http://www.seriouseats.com/recipes/2009/10/glazed-buttermilk-cake-doughnuts-recipe.html

Also, this chicken recipe (marinated in buttermilk) is outstanding:
http://www.epicurious.com/recipes/food/views/Spicy-Oven-Fried-Chicken-103512

And a great homemade cilantro ranch dressing recipe:
http://www.feedyourkids.com/2008/07/taco_ring_rice_beans_and_salad.html
(scroll down for the dressing recipe)

Here's a GREAT recipe for french toast from Gourmet (boo, hoo!) magazine (seriously, SO easy and really startlingly good):
http://www.gourmet.com/recipes/2000s/2008/11/buttermilk-french-toast

and a fabulous biscuit recipe:
http://www.feedyourkids.com/2007/01/easy-buttermilk-biscuitschicke.html

Doe's anybody know what a mixed drink called a stinger has in it. I heard its very good for warming the body up.

When I make soft-boiled eggs, I ALWAYS have to make more than one. By the time I get to last one (#2...maybe #3), the yolk has always set-up a bit during the wait to be eaten. Any advice?

The red velvet cake recipe I use (adapted from Paula Deen's cupcake recipe on Food Network) calls for buttermilk.

I usually have a little left over - no matter how small a bottle I buy, so I like to make garlic mashed potatoes with little red potatoes and chives. The buttermilk makes gives a hint of tangy.

My husband will also drink it straight; so do I, when I remember. Our commonest use for buttermilk is RANCH DRESSING. We always make our own, never buy it. Half buttermilk, half mayonnaise, a splash of cider vinegar, a little salt and plenty of minced garlic. Herbs to taste. Fresh basil is good, but I'm thinking a pinch of chipotle flakes next time.

@dbcurrie - It's great to drink plain! It's a wonderful probiotic. I'd only used it as an ingredient until I lived in the Netherlands and found that it's commonly consumed in place of milk. It reminded me of kefir.

I have never been able to cook a decent soft-boiled egg! That being said, I often make poached eggs with great success. I must have some weird subconscious thing about the egg shell? When I can see the egg, I know what I'll be getting, thereby having more control? That's just crazy talk! I just love eggs ...
I enjoy my poached eggs soft and runny on top of buttered whole wheat toast with salt and lots of pepper. Mmmmmmmmmm......!