Frank:
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Ann:
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Brushke:
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Ingredients: |
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•
2 rings sausage
• 1/2 cup rice - cooked
•
1 medium size can sauerkraut |
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Use
food processor to chop sausage.
Brown and drain. Add rice and kraut.
Make filling first and let it cool.
Roll
some dough into a circle, add 1
Tablespoon of above mixture and seal
edges. Bake at 350 degrees for 15
minutes or until light brown. |
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Bread dough for Brushke:
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•
2 cups milk - scald and
add to all of below
ingredients: |
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• 3/4 cup sugar
• 1 tsp salt
• 2 eggs
• 1/2 cup melted shortening or oil |
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Mix and raise a little:
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• 2 pkg yeast
• 3/4 cup luke warm water
• 1 Tbsp sugar
• 6 - 8 cups flour |
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Let milk mixture cool a
little and add yeast
mixture. Mix in 4 cups
flour then 3 more cups
of flour. Kneading not
necessary. Make dough
into ball and roll out.
Add meat. Seal edges,
bake as stated above. |
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Top |
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Jake:
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Dill Soup:
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Fill a kettle 1/2 full of water, add
a little salt, and put in a handfull
of dill. (From your garden of
course)
Boil this for 5 minutes.
While this is boiling, pour a carton
of half and half into a bowl and add
about 5 tablespoons of flour and mix
to get the lumps out. After the
lumps are out, add the half and half
to the boiling mixture.
Then throw a little brown vinegar in
the boiling water, about 3-4
tablespoon full, and get to the
boiling stage again.
Drop in 6 eggs and break the yolks
as you are doing this. Now, do not
mix the soup for about 5 minutes.
Simmer for around 5-8 mintues and
good luck!!!! This is sooooo good,
(if you like dill and eggs).
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Angie:
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Eternice:
Boil hog's head, shoulders, and
liver. Grind meat and add: 4 loaves
of dry bread (soaked in the broth
from the meat), 3 boxes of instant
pearled barley (cooked), marjoram,
sage, garlic, salt, and pepper.
Adjust seasonings to individual
taste. Combine all ingredients and
stuff casings.
Note:
The heart and tongue may be boiled
with the other meat and ground.
Remember to peel the skin off the
tongue before grinding it.
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Sisky:
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• 3 C mashed potatoes |
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• 1/2 tsp salt |
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• About 2 1/2-3 C flour |
Mix as
for dumplings. Take small amounts of
dough and roll out on floured board
about the thickness of you ring
finger. Cut into 2-inch lengths.
Place on an oiled pan and bake until
brown.
When
ready to use, heat:
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• 1 C white syrup |
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• 2 Tbsp butter |
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• add 3/4 C ground poppy
seed or 1 can poppy seed
filling |
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OR |
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• 1 C br sugar |
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• 1/2 C cream |
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• 1/2 C white syrup |
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Add the sisky when poppy mixture is
hot. Always served on Christmas Eve.
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Czech Potato Pancakes:
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• 2 C raw potatoes
shredded |
• 1/2 tsp baking powder |
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• 2 eggs beaten |
• 1 1/2 Tbsp flour |
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• 1/2 tsp salt |
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Drain potatoes, mix in other
ingredients and fry like pancakes.
Try to keep them thin and crisp.
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Svestkove Knedlicky (Plum Dumplings):
Make dumpling mixture as usual.
Using both hands, place a thin layer
of the dumpling dough around a blue
plum making sure you have sealed it.
Drop dumplings in a large pan of
boiling salted water and cook for
about 8-10 minutes.
Do not
overcook. Remove from the water and
sprinkle with melted butter. Add
sugar and more butter when eating.
Very good with pork roast. Then drippings from the roast can be used
on the dumplings instead of the
butter if desired.
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Czech Dill Soup: (Koprova Polevka)
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• Fill a kettle with 2 C
water |
• 1/2 C dill |
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• 6 freshly skinned new
potatoes |
• and some salt |
Boil the above ingredients. Then mix
1 1/2 C sour cream and 1 1/2 Tbsp flour
until smooth. Slowly stir this into
the soup to thicken. Break 4-6 raw
eggs into the soup to set only.
Overcooking might curdle soup. Pour
into bowls and sprinkle dill on top.
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Sister Mary Beth:
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Kolace':
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Ingredients: |
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•
2 1/2
cups milk |
•
2
eggs |
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•
2 pkg yeast |
•
2
tsp salt |
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•
1/2 cup vegtable oil |
•
6 - 6 1/2 cups Gold Medal
Bread Flour |
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•
1/2 cup sugar |
•
3 "Solo" pastry fill cans |
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Method: Dissolve the yeast in the
milk which has been scalded and
cooled to "baby formula"
temperature.
Add
all the following at once, oil,
sugar, eggs, salt and about 3/4 of
the flour. Mix thoroughly with a
spoon.
Then add the rest of the flour
gradually, mixing well. You may not
use all of the flour, but it is hard
to handle the dough later if you
don't.
The
dough needs to be soft and sticky to
make kolace' which do no push out
the fills when baking. When finished
working the dough with the spoon or
hand till it is smooth, turn into an
oiled bowl for rising. Cover with
saran wrap.
Put
to rise in warm place. Upon doubling
in bulk, punch down the dough. Let
rise until doubled again. Turn out
on floured board and shape into
balls and place on greased cookie
sheets. (Three balls to width of
cookie sheet). Oil these balls by
brushing with oil or rolling in oil.
When these have risen till doubled
in bulk, make the depression in the
center of each by pressing and
stretching till the center is almost
"paper thin". Leave a small "collar"
of dough on outside perimeter of
bun. Place into the center a rounded
tablespoon of fruit fill, flattening
it almost to the rim of the bun.
Allow to rise till the dough is very
light.
Bake at 350 degrees for 15 minutes
or till dough is browned well.
Makes about 4 dozen kolace'. Enjoy!
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Emmy:
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Kolace':
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Ingredients: |
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•
4 pkgs yeast
• 1 cup water
• 2 cups milk
• 1 1/3 cups sugar
• 2 cups water
• 4 tsp salt
• 3 eggs
• 1 cup oil
• 12 - 14 cups flour
• nutmeg |
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Follow
rest of recipe above on Sister Mary
Beth's Kolace' recipe. |
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Louie:
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Terri Kovaik:
BASIC SWEET DOUGH
This may be used for Kalache(open or closed), Rohlicky,
Buns, Vanocka, Koblihy, and Easter Ring.
4 C.warm water
2Tbs. salt
1 C. sugar
3 large eggs(rm.temp.)
2/3 C. oil
11-12 C. flour
3Tbs. quick rising yeast
1/4 tsp. ginger
nutmeg to taste(1/2 tsp.)Grandma said that this gave the
dough a good flavor.
It works very well if you use the dough cycle on your
bread machine to mix and let the dough raise. You may
have to adjust the recipe's size to fit your machine.
KOBLIHY
Roll the sweet dough out on a floured board to about
1/4" thick. Cut with a round cookie cutter. Place l tsp.
poppy seed or filling of choice on the round. Top it
with another round of dough and seal around edges.
Let rise and then fry in deep fat until golden brown.
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