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34 Croatian recipes From
the cookbook "Our Favorite Recipes" (1994),
Title: Sarma
Categories: Croatian, Main dish
Yield: 8 servings
2 lg Cabbage heads
Boiling water
6 sl Bacon; chopped
1 lg Onion; chopped
1 cn Tomato soup (10 1/2 oz size)
2 Eggs
2 ts Salt
1/2 ts Pepper
1 ts Paprika
2 ts Worcestershire sauce
3/4 lb Ground beef
3/4 lb Ground pork
3/4 lb Ground ham
2/3 c Cooked rice
Remove bruised leaves from cabbage and cut out center core. Pour boiling water over cabbages to soften. Meanwhile, saut‚ bacon and onion until bacon is done. Add half the tomato soup. Beat eggs and add salt, pepper, paprika, Worcestershire sauce, ground beef, pork and ham. Add bacon mixture and rice and mix thoroughly. Separate cabbage leaves and drain. Place heaping tablespoon of stuffing at core end of each cabbage leaf and roll carefully, tucking in ends. Place rolls in layers in Dutch oven or heavy kettle. Chop small unused leaves and place over to. Pour remaining soup and add enough water to cover rolls. Cover and simmer 2 to 2-1/2 hours. Source: Selma Chutuk St. Anthony Croatian Church Women's Guild (Los Angeles, California) Typed for you by Karen Mintzias ----- Title: Sarma
Categories: Croatian, Main dish
Yield: 8 servings
2 lg Cabbage heads
6 sl Bacon; chopped
1 lg Onion; chopped
1 cn Tomato soup; divided
2 ts Salt
1/2 ts Pepper
2 Eggs
1 ts Paprika
2 tb Worcestershire sauce
3/4 lb Ground beef
3/4 lb Ground pork
3/4 lb Ground ham
2/3 c Rice
Remove the imperfect leaves from the outside of the cabbage heads and cut out the center cores. Place the cabbage in the sink and pour over it boiling water. While the cabbage is softening, prepare the stuffing. For stuffing: Saut‚ the chopped bacon and onion. Add half the tomato soup, salt and pepper. In a large bowl beat 2 eggs. Add the paprika and Worcestershire sauce, then the ground meats. When thoroughly mixed, add bacon mixture and rice. When thoroughly mixed, separate cabbage leaves carefully and drain. Place heaping tablespoon of stuffing at the end of cabbage leaf and roll carefully; stuff ends in. Place rolls in layers in Dutch oven or heavy kettle. Chop small leaves and place on top. Pour remaining tomato soup over top and add enough water to cover rolls. Cook slowly for 2 to 2-1/2 hours. Serve. Source: Lena Boskovich St. Anthony Croatian Church Women's Guild (Los Angeles, California) Typed for you by Karen Mintzias ----- Title: Potica
Categories: Croatian, Breads, Holiday
Yield: 12 servings
1/2 c Sugar
1 ts Salt
1/4 c Butter or margarine
1 c Milk; hot
2 pk Active dry yeast
1/4 c -warm water (105 F)
2 Eggs
4 1/2 c All-purpose flour; unsifted
----------------------------------FILLING----------------------------------
3 Eggs
4 c Walnuts, finely chopped
1 c Light brown sugar, packed
2 tb Butter
1/3 c Butter or margarine; melted
1 1/2 ts Cinnamon
1 ts Vanilla
Stir sugar, salt and butter into hot milk; cool to lukewarm. (A drop sprinkled on wrist will not feel hot.) Sprinkle yeast over warm water in large bowl; stir to dissolve. Stir in lukewarm milk mixture. Add 2 eggs and 2 1/2 cups flour; beat at high speed with electric mixer. With a wooden spoon gradually beat in remaining 2 cups flour. Knead with hand until dough is stiff enough to leave side of bowl. Place dough in lightly greased large bowl. Turn the dough over to bring up greased side. Cover with a towel; let rise in warm place (85 F), free from drafts, until double in bulk, about 1 hour. Make filling in medium bowl. Beat eggs slightly; add nuts, brown sugar, 1/3 cup butter, cinnamon and vanilla. Stir filling to blend well. Shape dough; punch down dough. On lightly floured surface turn out dough; cover with bowl and allow to rest for 10 minutes. Roll out to a rectangle 30 inches long by 20 inches wide. Spread with filling, to 1 inch from the edge. Starting from wide side, roll up tightly, as for jelly roll. With palms of hands, roll back and forth so that roll is even all over. On large greased cookie sheet, form roll into a large coil, seam side down. Let rise in warm place (85 F), covered with towel, free from drafts, until double in bulk, about 1 hour. Preheat oven to 350 F and brush the roll with the melted butter. Bake 35 to 40 minutes until golden. Cool on wire rack. Slice crosswise 1/4 inch thick. Makes a 4 pound loaf. Source: Cathy Arkovich "Our Favorite Recipes" St. Anthony Croatian Church Women's Guild Typed for you by Karen Mintzias -----
Title: Ajvar
Categories: Croatian, Appetizers, Vegetarian, Vegan
Yield: 6 servings
2 lg Eggplants
6 lg Red or green sweet peppers
Salt
Pepper
1 Garlic clove; minced
1 Lemon; juiced
1/2 c Oil, preferably olive oil
Parsley; minced
Bake eggplants and sweet peppers at 350 F until tender when pierced with a fork. Peel skin from hot vegetables and chop or mince the vegetables. Season to taste with salt and pepper and stir in the garlic and lemon juice. Gradually stir in as much of the oil as the vegetables will absorb. Mix well. Pile into a glass dish and sprinkle with parsley. Source: Jane Rinear "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias -----
Title: Croatian Bribirski Prisnats
Categories: Appetizers, Croatian
Yield: 1 recipe
1 lb Ham
1/4 lb Bacon; cubed
1 1/2 lb Jack cheese; cubed
3 bn Green onions
-- cut into small pieces
12 Eggs
1 Cake of yeast
1/2 c Butter
1/4 c Warm water
Salt
Pepper
Flour
Dissolve yeast in warm water with 1 tablespoon flour; stir and set aside to rise. Fry bacon in butter or margarine for 2 minutes. Add ham and the green onions; set aside to cool. Beat eggs and add enough flour to make a soft batter. Add the raised yeast and mix. Add ham, bacon and onions and mix. Add Jack cheese, salt and pepper to taste. Put into a large bowl to rise for about 2 or 3 hours. Grease and flour pan; bake at 350 F for about 1-1/2 hours or until top is nice and brown. Source: Mary Plovanic "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias -----
Title: Vipava Soup
Categories: Soups, Croatian
Yield: 10 servings
15 oz Beans
21 oz Sauerkraut
1 lb Salt pork
1 lb Potatoes
Water
1/2 c Fat
1 tb Flour (heaping)
1 Onion
Salt
3 Bay leaves
3 Garlic cloves
Peppercorns; to taste
5 tb Sour cream
Soak the beans overnight. Cut the sauerkraut into strips. Cook the meat, potatoes, beans and sauerkraut separately. When the meat is cooked, bone it and cut into cubes. Dice the potatoes. Crush the beans. Make a roux with the fat, flour and onion. Put meat and vegetables into a pot; add the roux and the bay leaves. Cover with the stock; cook 5 minutes longer. Before serving, add the sour cream. "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias -----
Title: Salad from Sopovo
Categories: Salads, Croatian
Yield: 1 salad
6 c Diced tomatoes
6 Hot green peppers; minced
1/3 c White wine vinegar
1 Garlic clove; minced
Parsley
4 c Green peppers
2/3 c Olive oil or vegetable oil
1/2 ts Salt
3/4 lb Feta or Provolone cheese
-- cut into cubes
Place tomatoes, green peppers and hot peppers in a large bowl. Combine oil, vinegar, salt and garlic; pour over tomato mixture and toss. Top with cheese. Garnish with parsley. To serve, toss cheese cubes with tomato mixture. Source: Madge Penich "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias -----
Title: Kiseli Kupus (Sauerkraut)
Categories: Croatian, Vegetables
Yield: 1 batch
24 Cabbage heads (solid heads)
3 Red peppers; quartered
1 Fresh horseradish
-- peeled and chopped
1/2 Box bay leaves
1 Garlic head
1/4 Box dry whole red peppers
52 oz Salt (not iodized)
Core cabbage and fill with salt. Place, core side up, in large crock. Layer cabbage, above ingredients alternately. When all has been place in crock, cover with large leaves which have been removed from cabbage; fill crock with water. Place a heavy weight on top of cabbage; cover with clean cloth. Should be ready in 40 days. Keep water clean by removing foam each day which will begin to form in about 10 days. Source: Ivan C. Tiholiz, M.D. "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias -----
Title: Zafrig
Categories: Sauces, Croatian
Yield: 1 batch
1/3 c Lard or oil
1/2 lg Yellow onion
1/3 c Flour
1 tb Paprika
Melt 1/3 to 1/2 cup lard (or use oil or like quantity) over medium heat. Cut half of a large yellow onion into small pieces and simmer in the lard until transparent. Add 1/3 to 1/2 cup flour and stir constantly until flour is dark brown. Add 1 tablespoon paprika; stir into paste and pour the paste over the Cuspajs (recipe separate). Serve in large soup bowls and have plenty of French bread on hand. This is a meatless main course, serve at least once a week in Jugoslavia. The Zafrig is also used in boiled pinto beans with smoked ham hocks. "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias -----
Title: Cuspajs
Categories: Croatian, Vegetables
Yield: 1 recipe
1 Head green cabbage
1 Green pepper
Salt
2 c Cubed potatoes
Zafrig (recipe separate)
Select 1 firm head green cabbage and 1 green pepper. Cut cabbage into large cubes. Put cubes into large soup pot and barely cover with water. Halve the green pepper and put on top of cabbage. Salt to taste; boil until tender. Add 2 cups cubed potatoes. Cook until potatoes are tender. Pour over Zafrig and simmer for 10 minutes. "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias -----
Title: Slavonija Braised Lamb
Categories: Main dish, Meats, Croatian
Yield: 1 recipe
3 lb Lamb shoulder
-- cut into 1-inch cubes
3 tb Butter or margarine
1/3 c Chopped onion
1 tb Paprika
1 tb Tarragon
Salt
1/2 c Water or stock
1 c Sour cream
----------------------------------SPAETZLE----------------------------------
3 Eggs; slighty beaten
1 pn Salt
1 c Flour (about)
Brown lamb slowly in butter, adding additional butter if needed; add onon and paprika. Saute 2 or 3 minutes, then add vinegar, salt and stock. Cover and simmer until meat is tender, about 45 minutes. Stir in sour cream and heat to serving temperature. Serve with Spaetzle or noodles. SPAETZLE: Mix eggs, salt and flour together to form a fairly stiff dough. Pat out into a rectangle about 1/8 inch thick on a damp breadboard. With a damp table knife, cut into strips 1 inch wide. Cut or pinch off 1 inch pieces and drop into a kettle of boiling, salted water. When the dough omes to the surface, they are done. Drain in a colander and quickly turn into a hot bowl or casserole. Sprinkle with butter or buttered crumbs; toss lightly and serve with any sauced meat dish. Source: Katica Biglbauer "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias -----
Title: Chicken Lonac
Categories: Poultry, Main dish, Croatian
Yield: 1 recipe
7 lb Chicken parts
-- (legs, thighs & breasts)
12 md Carrots
- cut into 1-1/2 inch pieces
1 Head of garlic
-- toes unskinned
8 md Brown onions (whole); peeled
4 md Potatoes; cut in thirds
1/2 lb Butter
Salt and pepper to taste
1 qt Sauterne wine
8 oz Tomato sauce
Layer as desired. However, start with the chicken on the bottom. Season to taste. Pour over all the wine and tomato sauce. Cover with foil and then add the lid. Cook over low heat 2-1/2 to 3 hours. Note: You may use lamb, beef or veal instead of chicken. Source: Sari Ciketic "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias -----
Title: Chicken Moskva
Categories: Main dish, Poultry, Croatian
Yield: 4 servings
1 Frying chicken, cut up
1/4 c Margarine
4 Green onions; thinly sliced
1 Tomato; diced
1/4 c Boiling water
2 tb Chopped parsley
1/2 ts Sugar
Salt, pepper
1/2 c Sour cream
1 ts Flour
1/2 ts Paprika
Rub chicken with salt and pepper. Heat margarine; brown chicken on both sides; add boiling water; cover and cook 30 minutes or until chicken is done. Remove chicken from pan; keep hot. To the juices in pan, add onions; cook until soft. (Save a bit for garnish from the green tops). Add tomatoes; cook until soft as mush; add thyme (?? -KM) and parsley. Salt and pepper if needed. Mix sour cream, flour, paprika; add to onions and salt. Cook until thick; spoon over chicken and serve. Sometimes, due to extenuating weather conditions, the sauce will not thicken enough; when this happens, just swallow your pride and pour over chicken anyway; it will still taste great. Source: K. Pavesic "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias -----
Title: Goulash
Categories: Main dish, Croatian, Meats
Yield: 12 servings
3 lb Beef, chuck or round bone
1 lb Pork, shoulder or tendeloin
4 lg Onions; sliced
3 qt Sauerkraut
3 tb Paprika
1/2 pt Sour cream
Cut meat in cubes. Saute onions in small amount of oil. Remove from flame; add paprika. Stir briskly to keep from burning. Add meat; braise slowly, covered, about 1-1/2 hours. Add sauerkraut; cook 1/2 hour longer; stir in sour cream. Boiled potatoes, polenta, or dumplings are good companions to serve with this. Source: K. Pavesic "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias -----
Title: Easter Bread (Paska)
Categories: Breads, Croatian
Yield: 1 recipe
1 Cake or pkg. yeast
2 c Lukewarm milk
9 c Flour
1 c Butter; soft
1 c Sugar
4 Eggs
1 ts Salt
Crumble yeast into bowl; add 1 cup milk and 1 cup flour. Mix and set aside to rise in warm place. Cream butter; add sugar and eggs and mix well. Add remaining milk. Knead until dough is smooth and elastic. Set aside in warm place until double in bulk. Form into desired shapes. Allow dough to rise in double buld in pans; bake at 350 F for 30 to 35 minutes. Halfway through baking, brush top with beaten egg yolk to which a little milk has been added. Tip: If you melt 1 stick butter and knead into dough it will keep paska soft. "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias -----
Title: Pogaca (Farmer's Bread)
Categories: Breads, Croatian
Yield: 1 pogaca
1/4 c Fat
2 lb Plain flour
Salt
2/3 c Yeast cake
1 1/3 c Water
Rub fat in 1-1/2 pounds flour; add salt and yeast previously dissolved in a little lukewarm water and mix. Knead well, occasionally sprinkling the dough with the remaining flour. Dough must be neither stiff nor soft. Roll the dough out into the size and shape of a round baking dish. Oil or grease and flour the baking dish and place the dough in it. Cover. Let it rise for 15 minutes. Prick with fork, starting 1 inch from the edge and making circles spaced 1 inch from another. If desired, brush with egg yolk. Bake in a hot oven (425 F) about 1 hour. When it is half done, set the oven on moderate. Serve Pogaca cut into a long narrow strip. Pogaca is often served hot as an appetizer instead of bread. Hot pogaca filled with sour cream is considered a particularly delicious specialty. Source: Lubica Blekic "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias ----- Title: Prsurate (Holiday Season Drop Doughnuts)
Categories: Breads, Croatian
Yield: 1 batch
2 lb Flour
1 qt Hot water (about)
1 c Sugar
1/2 c Brandy
2 ts Vanilla
1/2 Nutmeg; grated
1 c Raisins
1 Lemon (grated peel)
1/2 c Tepid water
6 ts Dried yeast
1 1/2 qt Soy or other light oil
-- for frying
Place flour in large bowl (or on table) and into hole in middle, add gradually about a quart of hot water as you blend. Beating as you go, and sides are cleaned of batter, whip the batter thoroughly with the wooden spoon and add water until the mixture begins to ball. Continue whipping, as you gradually add the sugar, brandy, vanilla, nutmeg, raisins and lemon zest (grated peel). Lastly, blend in and whip 1/2 cup tepid water in which you let soak 6 teaspoons of dried yeast as you begin the recipe. Let batter stand (about 15-20 minutes) while oil heats. Heat about 1 1/2 quarts soy oil, or other light cooking oil, in pan at ideal depth of 2 1/2 inches. Whip the dough again. Have teaspoon and cup warm water handy. When oil is hot enough (stops squeaking), take a small fistful of dough
and squeeze upward a ball about double, filling the teaspoon that had been
dipped in the warm water, then drop in hot oil. Continue, dipping spoon
in water before scraping off the ball of dough, until your pan surface is
nicely filled but not crowded. Take this opportunity to whip some more
air into your dough. You'll find from time to time they have to be coaxed
to stay turned. When both sides are golden brown, remove and let cool
slightly before rolling in confectioners' (fine) sugar to coat. They're
best on cold nights between sips of your favorite whiskey ("rakija").
Source: Pavica Palaric Bajlov "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias ----- Title: Large Chocolate Yeast Cake (Not a Sweet Cake)
Categories: Cakes, Croatian, Desserts
Yield: 1 torta
1 c Butter
2 c Sugar
3 Eggs; (beat one at a time)
3 c Cake flour
1 ts Baking soda
1 Cake yeast
1/4 c Lukewarm water
1 c Milk
2 oz Chocolate; melted
1/2 c Chopped nuts
1/2 ts Salt
Sift flour, salt and soda together. Cream shortening with sugar until fluffy. Add unbeaten eggs, one at a time, and beat well after each addition. Soften yeast in 1/4 cup of lukewarm water, then beat into first mixture. Add milk, melted chocolate, sifted dry ingredients and chopped nuts. Then beat 5 minutes. Put in icebox for few hours or overnight. Bake in 350 F oven. Source: Madge Penich "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias ----- Title: Okrugli Vrsak
Categories: Desserts, Croatian
Yield: 1 cake
1 1/2 c Butter or oleo
1 lb Confectioners' sugar
6 Eggs
1/8 ts Salt
1 ts Vanilla
1 ts Almond flavor
1 Lemon; peel grated
4 c Flour
1 ts Baking powder
Raisins OR nuts OR fruit mix
-OR- poppy seed
Cream butter and sugar; add eggs, one at a time, and beat well. Add all the flavorings and salt. Add flour and baking powder which you have mixed together, one cup at a time. Mix only long enough to make it creamy. Sprinkle a little flour on raisins or fruit mix if you add them. Or add nuts or poppy seed. Bake in tube pan or loaf pan for 1 hour and 15-25 minutes, or until done, at 325 F. Source: Mary Aziz "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias ----- Title: Torta From Brac
Categories: Desserts, Cakes, Croatian
Yield: 1 cake
8 Eggs
1 c Sugar (or more)
2 c Walnuts
2 c Almonds
1 Orange; rind grated & juice
1 Lemon; rind grated & juice
3 tb Grated dry bread
2 tb Vanilla
2 tb Maraschino liquor
2 tb Rum
1/8 ts Allspice
Grind the nuts with a special grinder until them become as flour. You will have to have a special grinder for this. Beat 8 yolks and 4 whites of eggs with sugar for about 1/2 hour, on speed 8. While the eggs are beating, prepare the following ingredients. Grate the bread. Prepare the rind and juice from the orange and the lemon; add flavoring and allspice to the rind and juice, keeping bread separate. When the egg yolks are ready, beat 4 egg whites, which you have reserved, until stiff. Now fold into the egg yolks all the ingredients, alternating them. Do this very gently, so tha tyou do not beat the air out. Grease a 14 x 10 inch pan heavily and flour it well. Bake at 325 F for about 1 hour. Be sure to preheat your oven to the correct temperature before baking the torta. When torta is baked, cool for 10 to 15 minutes and turn out on dish. Either frost the cake or use powdered sugar on top as desired. Serve. Source: Cathy Arkovich "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias ---- Title: Biskotine
Categories: Desserts, Croatian, Cookies
Yield: 1 batch
1/2 c Butter
1/2 c Sweet butter
4 c Sifted flour *
4 ts Baking powder
6 Eggs
1 1/2 c Sugar
1 ts Vanilla
1 ts Brandy or whiskey
1 ts Anise flavoring
Cream butter and sugar together thoroughly; add eggs, one at a time, beating well after each addition. Add flavorings. Sift and add dry ingredients. Place dough in freezer for awhile. Then shape into small loaves, about 1 inch around and place on cookie sheet. Bake at 375 F for about 25 to 30 minutes. Remove from oven and cut loaves into desired thickness. Lay (slices) flat on cookie sheet and lower temperature to 200 F for 15 to 20 minutes. *NOTE: I use 2 cups cake flour and 2 cups regular flour Source: Madeline Yeseta Gavran "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias ----- Title: Croatian Cookies
Categories: Cookies, Croatian, Desserts
Yield: 1 panful :-)
1/2 lb Sweet butter
1/2 c Sugar
1 Egg yolk
1/2 ts Salt
2 1/2 c Flour
4 Egg whites
1 c Sugar
3/4 c Finely ground walnuts
1 ts Lemon extract
Blackberry jelly
Cream butter and sugar; add egg yolk and salt. Add and salt. Add flour gradually and beat. Pat dough into thin layer in 12 x 12 inch pan. Beat egg whites; add sugar until stands in stiff peaks. Fold in ground nuts and flavoring. Spread jelly over and swirl meringue on top. Sprinkle with chopped nuts; bake at 350 F about 45 minutes. When warm, cut in squares. Source: Mary Mandekic "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias ----- Title: Croatian Garabije
Categories: Cookies, Croatian
Yield: 1 batch
5 c Sifted flour
2 c Sugar
1 c Butter
1 c Shortening
6 Egg yolks
2 tb Sour cream
1 1/2 ts Vanilla
Make as for pie crust; roll out and cut with cookie cutter or cookie press. Bake 12 to 15 minutes at 350 F. Source: Chris Chesnik "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias ----- Title: Hrstule
Categories: Desserts, Croatian
Yield: 1 batch
6 Eggs
1/4 c Sugar
2 ts Butter
1 1/2 l Cooking oil
1 ts Lemon peel bits
1 tb Rum
1 ts Vanilla
2 lb Flour; blended with...
3 ts Baking powder
Separate eggs; beat whites until they "peak". To slightly beaten eggs, add sugar and cooled, melted butter; blend until smooth. Add the egg whites, lemon peel, rum and vanilla and blend. Add enough flour (about 2 pounds) to make a dough that will roll nicely. Roll out the dough to 1/8 inch thickness. Cut into 5/8 x 6 inch strips. Over quite hot fire, heat the oil until it stops hissing or "speaking". Use a pan to give you an oil depth of about 2 to 2-1/2 inches. This will allow your hrstule to submerge when you drop it in, and whenit rises to the surface, it pretty well indicates readiness to turn. Turn and cook both sides a golden brown color. Coat with powdered sugar while hot. Twist in various shapes or knot your hrstule before droppoing into oil. Source: Vjera Viskovic, Jelsa, Otok Hvar "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias ----- Title: Gibanica
Categories: Desserts, Croatian
Yield: 1 recipe
-----------------------------------DOUGH-----------------------------------
8 c Flour
1/2 c Sugar
1 ts Salt
1/2 pt Sour cream
2 c Milk (about); scalded
2 oz Yeast
3 Egg yolks; beaten
1/4 lb Sweet butter
----------------------------------FILLING----------------------------------
1 1/2 lb Ground nuts
1 tb Honey
3 Egg whites
1 c Sugar
1 ts Vanilla
1 c Heavy milk or cream
1/3 c Sweet butter
DOUGH: Dissolve yeast in about 2 teaspoons sugar and 1/2 cup warm water; let stand until it bubbles. Sift flour in large bowl and add salt and 1/2 cup sugar. In another bowl beat 3 egg yolks, 1 teaspoon vanilla and sour cream; add yeast; add scalded milk and sweet butter which was added to the milk and cooled. Add this to the flour bowl and knead to a soft silky dough, not sticky. Let rise in a greased bowl until double in bulk. Make sure the dough is soft as it has to stretch. On floured cloth roll dough to about 1/4 to 1/2 inch in thickness; stretch gently so it won't break. Stretch oblone bout 30 x 20 inches (use rolling pin if necessary) and fill with following filling. FILLING: Scald milkj with butter. In bowl add ground nuts, honey, vanilla, sugar and scant of salt (that's what it says! -KM), then add scaled milk with butter. Mix, then add stiffly beaten egg whites. If thick, add a little more milk. Spread on dough like you would for nut roll and roll like a jelly roll (make as sweet as desired). Grease roasting pan 4 to 6 inches in depth and fill pan; start at one edge of pan; make a "U" shape. Do not cut if roll is longer; turn again. Brush with milk. Prick with knife on top for air bubbles. Let stand 1 hour. Bake at 350 F for 1 hour. Take out and brush with butter. Let cool, then flop it on a cloth and place it on a rack to cool. Source: Anne Price "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias ----- Title: Paradizet
Categories: Desserts, Croatian
Yield: 1 recipe
4 Egg yolks
4 Egg whites
5 ts Sugar
1/2 qt Milk
5 lg Cookies (about)
Beat egg yolks with 4 tablespoons sugar. Beat the egg whites. Boil the milk with 1 tablespoon sugar. When the milk is boiling, add the beaten egg to the boiling milk, spoon by spoon, letting it boil for a couple of minutes and removing it, spoon by spoon and drop into a bowl in which you previously place five crunched cookies. Continue this until there are no more egg whites left. Then pour the remaining milk over the beaten egg yolks, stirring over a hot plate until it stiffens (like pudding). When it is thick, pourit over the egg whites and cookies. Cool in refrigerator and serve cold. Source: Mary Usmiani "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias ----- Title: Knegli (Plum Dumplings)
Categories: Desserts, Croatian
Yield: 15 dumplings
15 Plums
1 1/2 c Mashed potatoes
-- (freshly cooked)
1/2 ts Salt
2 Eggs; beaten
1/4 c Farina
1 1/2 c Flour
7 1/2 ts Sugar
Add salt and eggs to mashed potatoes and combine farina and flour. Mix and knead. Roll out dough and cut into 15 squares; wash, pit and dry plums. Place 1/2 teaspoonful of sugar in center of each plum. Place plum in center of each square and fold dough around plum so that it is completely covered. Drop into boiling, salted water and cook for 20 minutes. Drain and serve topped with buttered bread crumbs. "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias ----- Title: Poppy Seed Kolache
Categories: Desserts, Croatian
Yield: 60 pieces
3 c Flour
1/2 c Ground almonds
1 1/2 ts Baking powder
1/4 ts Salt
1/2 c Sugar
1 c Butter
1 Egg
1 tb Lemon juice
1 ts Grated lemon peel
2 tb Water
-----------------------------POPPY SEED FILLING-----------------------------
1 c Poppy seed
1/2 c Milk
1/4 c Honey
1/3 c Chopped dates
1/3 c Chopped nuts
1 ds Cinnamon
Mix the first five ingredients and the lemon peel; cut in the butter until mixture is crumbly. Combine the egg, lemon juice and water to add to the flour mixture. Knead lightly into a ball; divide into 8 parts. Roll out each part on a floured board until it is 1/4 inch thick, then cut into 4 inch square. Spoon about 1 teaspoon Poppy Seed Filling into the center of each square. Bring two ends together to form a cylinder. Pinch together to seal. Place on a greased baking sheet and brush with milk. Bake at 350 F for 15-20 minutes. FILLING: Combine all ingredients in a saucepan; cook over low heat until thick, stirring often. Cool and it's ready to use. NOTE: Any cooked fruit or jam may be used instead of Poppy Seed Filling. Source: Rose Marie Miller "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias ----- Title: Appetizer from Black Grapes (Mantala od Grozdja)
Categories: Fruits, Appetizers, Snacks, Croatian
Yield: 18 pieces
Grapes (for 1 gallon juice)
1 1/2 c Whole wheat flour
1/2 ts Nutmeg
2 c Sugar
1/2 c Lemon juice
Crush grapes until you have a gallon of juice; strain and cook boiling until 1/2 liquid is left. Add slowly 1 1/2 (cups? -KM) whole wheat flour, stirring constantly over low flame. Add 1/2 teaspoon nutmeg and 2 cups sugar before flour. Add lemon juice. Pour into 9 x 13-1/3 x 2-inch deep pan. Let cool in pan 2 days. Slice in 2x3 inch squares. Serve with drinks. Source: Anka Prkacin "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias ----- Title: Candied Figs
Categories: Fruits, Candies, Croatian
Yield: 1 batch
Fresh green ripe figs
-- enough for your electric
-- fry pan (not overripe)
1 ts Soda
1 1/4 c Apple cider
3 c Sugar
Boil some water in a medium size pan and add 1 teaspoon soda. Pour this over figs and let stand for about five minutes. This must cover the figs; turn them to be sure. Drain and rinse figs, and place in the electric fry pan. In a small pan put the vinegar and sugar and bring to a boil. Pour this over the figs; cover and cook 1 hour at 250 F. Cool and let stand overnight. The next day, cook 1 hour without the cover. Cool and let stand overnight. Third day, cook 1 hour and cool. When cool, arrange the figs on a cookie sheet. Let stand for 2 or 3 days, turning once or twice. After they are dry, pack them between layers of waxed paper. Keep refrigerated until all are eaten. Source: Tonka Bebek "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias ----- Title: Kotonjata (Christmas Candy)
Categories: Croatian, Candies, Fruits, Desserts
Yield: 1 batch
13 lg Quince
2 Lemons
2 c Water
Sugar
1 c Lemon juice; strained
Select desired number of even colored (not spotted) quince. I use 13 large quince. Wash and peel as you would an apple. Use a shredder and grate on largest holes. Place all meat in a heavy pot with juice of 2 lemons and 2 cups of water. Cook over lowest flame for at least an hour or an hour and a half. Test to see if quince is soft. Remove from fire. Measure the cooked quince by cup and return to pot. Add equal number of quince and sugar in the same pot. Stir well until blended. Cook on medium heat, watching carefully that it doesn't scorch. Reduce heat to lowest setting for an hour, stirring frequently. After first half hour add 1 cup strained lemon juice. Test quince by placing a teaspoonful on a small plate. If it doesn't run, it's ready to pour on platters or in Pyrex bakiing dish about 1/4 inch thick. Let dry for 3 days, turning frequently. Cut in smaller pieces to help turn easier. When hardened, wrap and refrigerate until used. Source: Anka Prkacin "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias ----- Title: Gnocchi (Njoki)
Categories: Side dish, Pasta, Croatian
Yield: 1 batch
2 lb Potatoes; cooked & mealed *
1 1/2 lb Flour
2 Eggs
2 tb Soy oil
1 1/2 ts Salt
Mix all the ingredients and roll to about 3 inches in diameter. Cut off a good double-fistful, aobut a forth. On dry flour-powdered surface, roll out to about 3/4 inch round, cut into pieces 1-1/4 inches long. To make interesting pattern, roll the pieces along the underside of a larger grating surface. With finger pressure the piece takes on a shell-like look. Any deep-textured surface, such as a wide mesh colander or sieve will also do. Zagrebcanke shape the pieces in their hands like a large chocolate drop and with the thumb concave the underside. Dalmatinke roll the little pieces in their hands, and fold over, and make 1/2 pretzels (these they sometimes deep-fry and serve with broiled meat). Maintain a flour dusting to your pieces as you work with them. Bring 3 quarts of water, with 2 tablespoons salt, to hard boil. Add about 1/3 of your gnocchi to pot and cook for about 5 minutes. They're about done when they float to the surface. Place in serving dish with a bit of your favorite tomato, spaghetti or meat sauce. Proceed thusly with the other two-thirds of your gnocchi. Serve with your meat and/or sauce; sprinkle with Parmesan cheese. Editor's note: Branka insists the secret is in the potatoes -- "zuti" thin-skinned yellow (and not necessarily farm-fresh) -- rather than red boiling or russet baking potatoes. Source: Branka Mirkovic, Zadar "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias ----- Title: Polenta
Categories: Side dish, Grains, Croatian
Yield: 10 servings
2 qt Water
1 tb Salt
2 c Yellow corn meal (polenta)
1/2 c Butter
1/2 c Parmesan cheese
Bring salted water to boil; add polenta, stirring constantly with a wooden spoon. Add butter and cheese; cook over low heat, stirring continuously for 25 minutes. Polenta can be served with Italian sauce, or rinse a shallow baking dish with cold water, pour in polenta mixture, spreading so it is 1/2 inch thick. Cover; cut into 2 inch squares; saute in 1/4 cup butter over moderate heat, turning 3 or 4 times until lightly browned and serve as a starch with any kind of meat. Source: Zeljka Vlasic "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias ----- Title: Sausage (Kobasa)
Categories: Meats, Croatian
Yield: 1 batch
25 lb Pork shoulder, ground
1 c Salt
3/4 c Paprika
1/4 c Black pepper
2 tb Allspice
2 Garlic cloves
Crush the garlic. Put the garlic in quart jar; fill with water. This will flavor the water. Place all the other ingredients in a large pot. Strain the water from the garlic. Add to the meat mixture. Refill quart jar with an additional quart of water. Add as needed to thin meat. Use lukewarm water to make mixing easier. Mix well. Stuff into casing. Source: Chris Chesnik "Our Favorite Recipes" St. Anthony Croatian Catholic Church Typed for you by Karen Mintzias Karen Mintzias Sysop, Salata BBS Wilmington, CA E-mail: km@SALATA.COM
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