Kubesh Family Recipes

~ Frank Kubesh ~ Ann Tupa ~ Jake Schanilec ~ Angie Jarolimek ~
~ Sister Mary Beth Kubesh ~ Emmy Miskavige ~ Louie Kubesh ~






    2 rings sausage
  1/2  cup rice - cooked
  1 medium size can sauerkraut
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.

Bread dough for Brushke:
    2 cups milk - scald and add to all of below ingredients:
       3/4 cup sugar
     1 tsp salt
     2 eggs
     1/2 cup melted shortening or oil
  Mix and raise a little:
       2 pkg yeast
     3/4 cup luke warm water
     1 Tbsp sugar
     6 - 8 cups flour
  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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Dill Soup:

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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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.


3 C mashed potatoes
1/2 tsp salt
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:

1 C white syrup  
2 Tbsp butter  
add 3/4 C ground poppy seed or 1 can poppy seed filling  
1 C br sugar  
1/2 C cream  
1/2 C white syrup  

Add the sisky when poppy mixture is hot. Always served on Christmas Eve.

Czech Potato Pancakes:
2 C raw potatoes shredded 1/2 tsp baking powder
2 eggs beaten 1 1/2 Tbsp flour
1/2 tsp salt  

Drain potatoes, mix in other ingredients and fry like pancakes. Try to keep them thin and crisp.


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.


Czech Dill Soup: (Koprova Polevka) 
Fill a kettle with 2 C water 1/2 C dill
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:


    2 1/2  cups milk 2  eggs
    2  pkg yeast 2  tsp salt
    1/2  cup vegtable oil 6 - 6 1/2  cups Gold Medal Bread Flour
    1/2  cup sugar 3  "Solo" pastry fill cans
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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    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
Follow rest of recipe above on Sister Mary Beth's Kolace' recipe.





Terri Kovaik:


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.

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.