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Jessica, Corfu, Greece

From my Belgian Mother:

CARBONADE A LA FLAMMAND

2 lb beef shank
?? cup bacon fat or vegetable oil
1 cup sliced onions
3 cloves garlic, crushed
2 carrots cut up
1 T brown sugar
1 T salt
?? t pepper
1 c beef broth
1 bottle Guinness beer
parsley
1 bay leaf
1 sprig thyme
1 sprig marjoram
3 T vinegar
2 T flour or cornstarch
1 teaspoon (7 ml) dry mustard

Cut meat from shank bones into 2x1/2-inch chunks. Reserve bones. Heat 2 tablespoon of bacon fat or oil in large cast iron skillet over high heat;
add one-third of meat and bones and brown. Remove from skillet set aside. Repeat process to brown remaining meat and bones. Reduce heat to medium. Add remaining 2 tablespoons fat or oil to skillet; add onions and saut?© for 5 minutes. Add garlic; cook 5 minutes longer. Remove onions to bowl with meat. Add vinegar to pan and scrape up bits. Wrap onion mixture to meat and bones and pour into skillet. Sprinkle with flour or cornstarch. Stir in brown sugar, salt, pepper and beef broth. Add carrot. Add beer. Add sprigs of herbs. Cover and bring stew to boiling point over medium heat. Place covered cast iron pan on very low flame and simmer for at least 2 hours. Remove from heat; discard bones and herb pieces; remove meat and onions with slotted spoon. Reserve. Refrigerate sauce for 30 minutes; remove fat that floats to top. (Or skim fat from surface of hot sauce with shallow spoon.) Reheat sauce in same pan over medium heat. In small bowl, combine a small amount of vinegar and a bit of flour or cornstarch. Stir into sauce. Add dry mustard; stir to mix well. Return meat and onions to sauce. Cook until mixture thickens and bubbles and meat and onions heated through, about 3 minutes. Really good the second day.

And her other "party dish" :

BEEF STROGANOFF
(Jessica's version)

2 lbs lean beef (chuck or round steak)
8 T butter (about)
1 T olive oil
?? lb mushrooms, sliced
1 ?? T shallots or green onions, minced
1 medium onion, sliced
2 T flour
?? c sherry
2 cans beef broth (or about 3 c of broth- or use requisite bouillon cubes)
?? t. salt and pepper
1 t Worcestershire sauce
?? t basil
Pinch of thyme
Pinch of marjoram
2 T tomato paste
?? t freshly ground pepper
?? c sour cream

Slice meat thinly, about 2"x 2" (partially freeze the meat first, as it cuts better that way if your knives are dull.). Heat about 2 T butter and 1/2 the oil in a large frying pan. Saut?© the mushrooms over medium heat for about 3 minutes. Add more butter as needed. Add the onions and shallots, and saut?© 2 minutes more. Remove from skillet and set aside. Heat remaining butter and oil, until it bubbles, then add ?? the meat and brown, then add other half. Remove the browned meat from the pan. Put the flour in the pan and mix in with the oil and butter until well blended. Gradually add the sherry and the beef broth whisking and scrapping the pan until mixture is smooth. Add Worcestershire sauce, basil, thyme, marjoram and tomato paste. Stir till well blended. Add meat and season with salt and pepper (to taste) and add the mushrooms/onions. Cook, covered, over medium-low heat about 40 minutes, stirring frequently. Just before serving stir in sour cream but do not allow it to come to a boil. Serve over rice or noodles.

Notes:
Basically this can be simmered for a long time. It is really good on the second day. Freezes well- but don't add the sour cream if you freeze it.

Stanley, Atlanta, GA

KASHKA VARNISHKAS

2 Tbsp. oil

2 Tbs butter
1 large onion, chopped
1 cup kasha (buckwheat groats)
2 eggs
2 cup water
1 tsp. salt
2 cups(4 oz.) bow tie noodles

Saute the onion in oil until brown. Set aside. Mix the kasha and eggs. Heat in a large pan, stirring constantly until the kernels become dry and separate and eggs have been absorbed. Add the water and salt. Bring to a boil and simmer, covered, over low heat until the water is absorbed, about 10-15 minutes. While the kasha is cooking, cook the bow ties according to package directions. Drain. Stir the hot bow ties and sauteed onions into the hot, cooked kasha. Season with salt and pepper to taste. Grease a glass or ovenproof casserole with butter and bake at 325 degrees F for 30 minutes.

Serves 6-8.

Larry Holmes, Ontario, Canada

Maggie: I believe my mother always considered Sunday dinner the prime meal of the week and Roast Beef with Yorkshire Pudding and Roasted Potatoes were often her choice. This probably reflected her (and my father's) British heritage. Both were Londoners, born within the sound of Bow's (Saint Mary-le-Bow Church) which made them Cockneys! I think she would approve of my choice of recipes to reflect her devotion to her Sunday dinner.

ROAST RIB OF BEEF
(Serves 8 to 10)

vegetable oil
1 2-rib roast of beef (approx. 6 pounds)
OR boned, rolled rib roast (approx. 4 ?? to 5 ?? pounds)
4 shallots, peeled and roughly copped
2 garlic cloves, slivered
sprig of thyme
?? bottle red wine
1 cup veal jus*
salt and pepper
prepared horseradish (recipe follows)

*Beef or chicken stock may be used instead of Veal Jus.

Remove roast from refrigerator at least 3 hours before serving.

Preheat oven to 475?° F. Place 2 to 3 tablespoons oil in roasting pan and heat in hot oven.

Trim excess fat from roast. With skewer pierce roast several times and insert slivers of garlic as close to bone as possible. Rub roast generously with pepper. (Do not salt at this time - it will draw out the juices and leave meat drier that desired.) Place roast in hot oil in pan and brown all surfaces to seal them. Reduce temperature to 350?° F. Roast in pre-heated oven, allowing 15 minutes per pound, for a medium-rare finish.

Baste the beef every 15 minutes to ensure all-around flavor and seasoning. Hal-way through the cooking time, turn the roast over, sprinkling the shallots and thyme around the pan. Once the cooking time is complete, remove the beef from the oven. Cover with roast foil and leave to rest for 20 to 30 minutes before carving.

Pour any excess fat from the roasting pan, leaving in the shallots and thyme. Heat the pan on top of the stove and add one third of the wine. With wooden spoon, scrape up all of the residue from the pan. Reduce the liquid until almost dry. Add another third of wine, also boiling down until almost dry. Repeat this process with remaining wine. Add the Veal Jus and return to simmer. Cook for 5 to 10 minutes before pressing through a sieve, extracting the juices from the shallots and thyme. The red-wine gravy is now ready; adjust seasoning with salt and pepper.

(You may wish to prepare gravy using your own favorite recipe.)

YORKSHIRE PUDDING
(Serves 6)

Note: Have all ingredients for batter at room temperature or pudding will not puff up properly. Make batter at least an hour before it is to be cooked. Beat it again just before baking.

7/8 cup flour
?? teaspoon salt
?? cup milk
2 eggs, well beaten until fluffy and pale yellow
?? cup water
drippings from roast*

Start at least 2 hours before baking. Have all of the ingredients for batter at room temperature or pudding will not puff up properly. Sift together the flour and salt. Gradually add the milk, stirring constantly. When smooth, beat in eggs until well incorporated. Add water. Beat until batter bubbles. (You can make this batter in a blender on high speed for 15 seconds with excellent results.)

Preheat oven to 400?° F.

In the hot oven, heat a 9x10 baking dish or muffin tins. Pour about ?? inch of beef drippings from roast beef and let fat get smoking hot. Pour in batter. Bake in hot oven for 20 minutes then reduce temperature to 350?° F. and continue baking for 15 minutes longer.

Cut Yorkshire pudding into squares or removed from muffin cups and arrange on platter with roast beef.

*My mother would save beef drippings from one roast beef dinner to the next so that she could prepare the Yorkshire pudding while the new roast was cooking.

HORSERADISH SAUCE
(Makes approximately 1 cup)

2 ounces fresh horseradish, finely grated
1 teaspoon Dijon mustard
1 tablespoon white-wine vinegar
1 teaspoon sugar
2/3 cup whipping cream
pinch salt

Place all of ingredients in a bowl and whisk together to a soft-peak consistency. Sauce is best served chilled.

CLASSIC ROAST POTATOES
(SERVES 6)

9 medium potatoes (allowing 3 halves per person)
salt
cooking oil, lard or beef drippings
all-purpose flour, seasoned

Pre-heat oven to 400?° F. Peel potatoes and halve lengthwise. Place in a saucepan, cover with cold, salted water, and bring to a boil. Simmer for 5 to 6 minutes. Drain in a colander and let stand for 2 or 3 minutes before shaking colander gently.

Heat frying pan with ?? inch of fat. Roll potatoes in flour and shake of excess. When fat is hot add potatoes and saut?©. turning potatoes occasionally until completely golden brown. Transfer potatoes to a roasting pan. Pour some of the hot fat into the pan, sprinkle with salt and roast in oven for 30 minutes before turning them. Roast for another 30 minutes.

Pam, OH

Maggie,
Here are my two favorite recipes of my mom's. Mom died in 1997, just before the 40th anniversary of her 39th birthday. She thought Jack Benny had the right idea about being 39.


MARTHA'S BROWN SUGAR CHEWS

Martha Minnick Edwards, mother of Pamela Edwards Hopkins, developed this recipe which has sustained many grandchildren and others on long trips to Bob's Lake and other places.

Stir together 1 egg,
1 cup brown sugar, and
1 teaspoon vanilla.
Add 1/2 cup flour,
1/2 teaspoon salt (really!),
1/4 teaspoon baking soda, and
1 cup chopped nuts

Bake at 3500 F. in a greased pan for 18 to 20 minutes. Cool and cut into squares for the trip. They will travel better if layered between waxed paper.


MARTHA'S SWISS STEAK

Ingredient portions in this, another of Martha's "make it up as you go" recipes, vary according as to quantity desired. Bill says this is the best Swiss steak he's ever had!

Swiss steak
oil
onions
mushrooms
paprika
sour cream

Cut steak into pieces (size is your preference. Pam prefers, large bite size pieces, Bill prefers them a bit larger). Using a meat mallet, pound the pieces, making them a bit flatter than they started. Roll them in flour (with salt and pepper added), then brown them in the oil.

Brown them quickly, over a high heat, but don't let them crisp.

Put the browned pieces into a roasting pan. In the skillet (the one you used to brown the meat), make gravy, mixing the chopped onion, mushrooms, sour cream, and lots and lots of paprika.

Stir ingredients all around, mixing the "brownings" with everything else.

Pour warm gravy over meat and bake for an hour or so (depending on quantity) at 3500 F.

Our family serves the swiss steak over mashed potatoes with peas and/or corn as side dishes.

Kathy, MD

My Mom is a great cook, so the usuals like chicken, casseroles, pies and cakes are all special. Since I really couldn't decide which recipes to pick so I decided to send in something that Mom made up one evening and immediately became a favorite with everyone.

HOBO SUPPER
Dorothy Fishpaw - Family recipe from late 1940??™s

1 lb. ground beef
Salt and Pepper
4 large carrots, cut in strips
4 medium potatoes, cut like French fries
l large onion, sliced 1/4" thick
4 stalks celery, cut in 3??? lengths

Sauce:
1/2 cup vinegar
1/2 cup catsup
2 Tablespoons Worcestershire sauce
2 Tablespoons butter
1 teaspoon prepared mustard
Juice of 1 lemon
Salt and pepper, to taste

Season ground beef with salt and pepper. Form into 4 patties. Place one patty in the center of a large square of aluminum foil. On top of beef, place slice or two of onion, potato, carrot, and celery. Pull the foil up to form a cup and over each drip a tablespoon of sauce, and then twist the foil edges tightly. Place in a baking dish and bake at 325?? for 45 minutes.

SAUCE: Mix together vinegar, catsup, Worcestershire sauce, butter, prepared mustard, juice of lemon, salt and pepper to taste. Heat until blended.

NOTE: I parboil my carrots and potatoes before assembling packets. If you prefer not to parboil vegetables I would suggest baking the packets for 1 to 1?? hours to insure potatoes and carrots are cooked through. We really like the spicy sauce so I usually double the amount so the flavor goes through everything in the package.

Carol G. Nye, NY

I never roast or smoke a turkey, that I don't use the carcass for turkey soup. Nothing is better than:

MOMMY'S TURKEY SOUP

Save all the bones and the skin from a roast turkey, and put in an 8 quart soup kettle. Cover with cold water. Add 2 to 3 large onions and some celery stalks and leaves, salt and pepper. Bring to a boil and simmer 3 to 4 hours. Strain, chill broth and skim off excess fat. Bring to a boil again and add left over turkey meat cut in small pieces. Add regular raw rice (about 3 teaspoons per quart of stock) and any left over stuffing. Bring to a boil and simmer for 2 hours.

Of course, nothing goes better with Mommy's Turkey Soup than her home made bread!


BREAD

1 quart of milk
1 tablespoon salt
1/2 cup sugar
1/3 cup shortening
5-6 cups of flour
3 pkgs dried baking yeast or 1 large yeast cake

Heat milk with shortening, until shortening is melted. Add salt, sugar. Cool to lukewarm. Add flour a cup at a time and beat well, after each addition. When the dough is too thick to beat any longer, turn it out on a floured board and knead in the rest of the flour. Knead dough for 5 to 10 minutes. If interrupted in kneading, begin timing again. Dough should be smooth and stick to itself rather than to hands or board. Let rise, once, in a greased 8 qt container, covered with a damp towel. Punch down. Form into two loaves or rolls. Bake at 350?° for fifty minutes or until golden brown.

Mom used to rise her bread dough in an 8 qt kettle....the same one she made soup in. I use a crockery bowl.

Vicki, Sarasota, FL

MOM'S PICNIC RECIPES (FOR HOME OR A TAKE WITH PICNIC)

When I was growing up, my parents loved picnics but never did you see a hot dog or tuna sandwich or the like on any of their picnics...I remember a 3 layer banana spice cake sliding in the container going up curvy mountain roads, or eating deviled spare ribs in the car when we got rained out!! So, here is Mom's favorite picnic fare....hit the mountains, or beaches, or parks, or backyard!!

PORK SATAY

Marinate 2 lbs. lean cubed pork in a sauce made of:
2 cloves garlic, cut up
4 tbsp. soy sauce
1 small onion, chopped
1 cup shelled peanuts, or 1 cup chunky peanut butter
3 tbsp. lemon juice
1 tsp. turmeric
1 cup water
4 slices candied ginger, chopped
2 tbsp. brown sugar
1/2 tsp salt
3 dried hot red chili peppers or 1/2 or so crushed red pepper flakes

Mix sauce in processor or blender, marinate the pork at least 3 hours or longer. We use a zip lock baggie to marinate, moving the meat about to coat well. You can string the meat on skewers, or use a basket that can be flipped over the grill. Grill 20 minutes, turning basket twice, or skewers 4 times, or till done.

NOTE: Candied ginger can be found in the spice department or an Oriental grocery.... Type of peanut butter doesn't matter, I buy the cheapest to cook with!

Serve with Majur Chutney, Kheera Raita, and Qorma Chawal


MAJUR CHUTNEY
(Date Chutney)

1 lb. Dates, chopped
1 cup water
2 green chilies jalapenos or serranos, seeded and chopped
1/4 tsp. salt
5 tbsp. lemon juice
1 cup chopped fresh cilantro

Combine in blender or processor and chill. Serve with pork satay.

NOTE: Dromedary puts out chopped dates, dusted with sugar and ready to go!! Baking department of store, usually.


QORMA CHAWAL
(Hot curried Rice)

Saute 3 chopped onions in 3 tbsp of butter or ghee until golden.
Add 1 1/4 tsp. minced fresh ginger, 5 chilies (or less if you don't like hot!) serranos or jalapenos, seeded and halved, 1 1/2 bay leaves, and cook 2 minutes.

Add:
3 cups rice
3 tsp. salt
3/4 tsp. each turmeric, cayenne, garam masala
1 3/4 tsp. cumin
4 1/2 cups chicken stock
1 (16 oz.) bag frozen mixed vegetables

Add all ingredients to pan, boil 2 to 3 minutes. Cover, and cook over medium heat 15 minutes. Let stand for 10 minutes. Fluff with a fork. The liquid should be completely absorbed and the rice fluffy.

NOTE: Garam Masala can be purchased now in most grocery spice or gourmet sections or you can make your own, I can email you the recipe if you want to try!! Not too hard, and kinda fun, smells so good!! lol


KHEERA RAITA
(Cucumbers in Yogurt)

3 cups plain yogurt
1 tsp. salt
1/2 tsp. cayenne
2/3 tsp. ground cumin
2 or 3 chilies serranos or jalapenos, chopped and seeded, or to taste
1/2 to 3/4 cups chopped fresh cilantro

Peel and slice 2 or 3 large cucumbers making sure to let them sit and drain to be rid of the liquid. Add the cucumbers to the above mix and stir gently. Sprinkle with paprika before serving.

This is a pretty easy meal to make and take, or serve to guests and WOW them...everyone has always loved it!! Even the ones who think they don't like things hot! lol

Bon Appetit,
Vicki

Robyn, Gold Coast, Australia

APPLE CRUNCH

3 ounces butter
5 apples
1 cup flour
?? cup sugar
pinch salt
1 tsp baking powder
1 egg

Butter a flat baking dish ??“ about 6??? x 9???

Melt butter ??“ cool

Peel and slice apples, put in baking dish

Sift flour, sugar, salt and baking powder, add egg and melted butter and beat well.

Spread over apples (mixture very stiff).

Sprinkle cinnamon and sugar on top.

Bake for 40 minutes @ 180??C

Serve warm with cream.


ANZAC BISCUITS

1 heaped cup flour
1 heaped cup coconut
1 heaped cup rolled oats
2 tsp baking powder
1 cup sugar
4 ounces butter
1 Tbsp golden syrup
2 Tbsp boiling water

Mix all dry ingredients together well. Put butter, syrup and water into a saucepan to melt, then add to mixture.

Place on cold, greased oven tray in shapes the size of a walnut.

Bake in a moderate oven ??“ 180??C ??“ about 15 minutes.


FUDGE CAKE

4 ounces butter
small cup sugar
1 Tbsp cocoa
2 eggs
1 cup sultanas
1 ?? packets plain biscuits - crushed

Put butter, sugar and cocoa in saucepan and melt.

Take off heat and beat in eggs and sultanas until thick.

Put crushed biscuits into mixture and stir well.

Place in tin and ice with chocolate icing.

Put into fridge to set.


EGGLESS CHOCOLATE CAKE

?? cup milk
?? cup sugar
3 ounces butter
2 dessertspoons golden syrup
1 ?? cups flour
1 tsp baking powder
2 dessertspoons cocoa
1 tsp baking soda dissolved in another ?? cup milk

Put milk, sugar, butter and golden syrup into saucepan and melt.

Add flour, baking powder, cocoa then lastly dissolved soda. (mixture is fairly wet)

Bake 30 minutes in moderate oven, 180??C.

Ice when cold with chocolate icing and walnuts


RAISIN LOAF

1 cup milk
2 Tbsp golden syrup
2 cups flour
3 tsp baking powder
pinch salt
?? cup sugar
1 cup sticky raisins

Gently heat milk and syrup until mixed ??“ cool

Sift flour, baking powder and salt into bowl

Add sugar and raisins ??“ mix well

Stir cool milk and syrup mixture into dry mixture to just combine.

Turn into well greased 22cm loaf tin with greased paper lining on the bottom.

Bake @ 180??C for about 1hr.

Cool in tin 15 minutes before turning out onto wire rack to cool.

Serve sliced, plain or buttered.


ALBERT SQUARES

?? lb butter
1 small cup sugar
2 eggs
2 cups flour
2 tsp baking powder
pinch salt
vanilla essence to taste
1 dessertspoon golden syrup
1 cup currants
milk to mix

Cream butter and sugar, add eggs one at a time, beat well then add all other ingredients.

Pour mixture into flat square sandwich tin.

Bake 30-40 minutes in a moderate oven 180??C.

Ice with plain icing or use juice of lemon or orange instead of water, sprinkle with coconut.

Kim, Conshohocken, PA

This is what my mom used to make for me and it is still one of my very favorites. It sounds strange but it is really good. You can make as much as you want but I have included the basic proportions.

TUNA FISH, APPLE & EGG

1 can of tuna
1 Gala apple, peeled and diced
1 hard boiled egg, chopped
mayonnaise to taste

Mix one can of tuna with 1 apple and 1 hard boiled egg. Add mayo to taste. Eat alone or on some untoasted white bread.

Diane, OH

My mother was born in Romania and was a wonderful cook and baker. When she died in 1985, my sister and I shared the recipes that she always kept in a big envelope. These are among my most treasured possessions! Here are two recipes that she often made and that we always enjoyed.

STUFFED CORN MEAL MUSH WITH BRAISED CABBAGE

FOR CORN MEAL MUSH:
1 1/2 cups cornmeal
1 tsp. salt
4 cups water, divided

Mix corn meal with one cup water. Mix well and let stand. In a pan, add salt to three cups water. Bring to a boil, Add the corn meal-water mixture and cook for about 10 minutes, stirring almost constantly, until thick. When mush is cooler, form into balls.

Make a hole in the center of the ball and fill with fried bacon cut into small pieces, sauteed mushrooms, sauteed onions, boiled eggs, or any combination of the above. Close opening, place on a baking sheet, and bake for 30 minutes at 350 degrees. Serve topped with sour cream and with a side dish of braised cabbage.

FOR BRAISED CABBAGE:
1/2 lb. bacon, cut into small pieces
1 cup minced onion
1 no. 3 can sauerkraut
1 cup water

Fry the bacon. Add onion and brown lightly. Squeeze the sauerkraut of excess juice and add the kraut to the onion and bacon. Add water and simmer until all the water has evaporated. Be sure not to let the mixture scorch the pan. Serve hot.

Carol, No. CA

SAUERBRATEN

5-6 lbs sirloin tip
2c wine vinegar
2c water
1/4c brown sugar
1T salt, 1/2t pepper, 1/2t ground cloves
1 bay leaf
1 1/2c chopped onion
1 1/2c chopped carrot
1 1/2c chopped celery
8 gingersnaps, crumbled
2T bacon drippings

Place meat in large bowl. Mix ingredients from vinegar through celery, pour over meat. Cover and refrigerate 2-3 days, turning meat several times, then remove meat and pat dry. Brown in hot drippings, add vegetables, and liquid to a depth of 1 inch. Cover tightly and simmer 3 hrs. Remove and keep hot while making gravy.

Strain broth into 4c measure, let stand until fat rises to top. Skim off fat, returning 4T to pan. Add water to broth to make 2c -stir back into pan and sprinkle with gingersnaps. Cook, stirring constantly till gravy thickens.

Makes enough for 2 meals, 4-6 servings each.

Mary B., MI

Here is the recipe my Mom made while we were growing up. I have also used it for the 32 years I have been married. This is probably my favorite meal.

PRESSURE COOKER POT ROAST

2 - 3 pound chuck roast (or what ever you want to use)
1 cup water
2 tablespoons catsup (the secret ingredient, don't leave out)
1 pound carrots
4 - 6 potatoes, peeled and quartered

Brown the chuck roast in the pressure cooker on the top of the stove, turning to brown both sides (try to get a nice dark brown color with bits sticking to the bottom of the pan). Mix the catsup with the water and pour over roast. Put top of cooker on and bring up to 15 pounds of pressure, cook for about 45 minutes. Following the manufactures directions remove lid of cooker, add carrots and potatoes and start cooking again for about 5 more minutes at 15 pounds of pressure. Note: the potatoes will not be white when cooked with the roast this way because of the catsup. If you are bothered by this cook them separate. The flavor is not the same for the potatoes but they do look more like potatoes if you have fussy eaters.

POPPY SEED ROLLS
Makes 2 rolls (cakes)

(See web version of newsletter for photo!)

Ingredients:

1/2 oz dry active yeast or 2 envelopes
2 T Butter
10 oz coarsely ground Poppy seeds
1/2 C warm Water
4 1/2 C all-purpose Flour
2 T Honey
3/4 C Sugar
2 t Lemon juice
1/2 t Salt
2 Egg whites
1/2 C Butter
1/2 C Sugar
2 Eggs
1/4 C finely chopped Candied orange peel
2 Egg yolks-save whites for filling
1/4 C raisins (soaked in boiling water)
1/2 C dairy Sour cream
1 t Vanilla extract
2 t Lemon peel, grated

ICING Ingredients:
1 C Sugar, powdered
2 T Lemon juice

TO MAKE THE DOUGH: Soften the yeast in warm water in a bowl. Mix flour with sugar and salt. Cut in the butter until mixture has a fine, even crumb.

Beat eggs and extra yolks; mix with yeast, then stir into the flour mixture. Add the sour cream and the vanilla and mix well.

Knead dough on floured surface for 5 minutes. Divide in half and roll each half into a 12 inch square. Cover.

MAKE THE FILLING: Melt butter in a large pan. Add poppy seed and stir-fry for 3 minutes. Add honey, lemon juice and raisins to poppy seeds. Cover and remove from heat. Let stand for 10 minutes.

Beat egg whites with sugar until stiff moist peaks form. Fold in orange and lemon peels and then gently fold in poppy seed mixture.

Spread half of the filling on each dough square (after you uncover them).

Roll up as you would for a jelly-roll and seal the edges. Place on greased baking sheets and cover. Let rise until doubled in bulk (approx. 1 1/2 hours).

Preheat oven to 350 degrees F. Bake about 45 minutes, then remove from oven and cool.

MAKE THE ICING: Mix powdered sugar and lemon juice until smooth. Spread this mixture evenly over the rolls.

Yield: Makes 2 rolls (cakes).


VANILLA CRESCENTS
(Vanilkove rohlicky)

(See web version of newsletter for photo!)

To make 36 crescents:

1/2 pound unsalted butter, softened
1/2 cup sugar
2 cups sifted all-purpose flour
1-1/4 cups ground unblanched almonds
1 teaspoon vanilla extract
1/2 teaspoon salt
Confectioners' sugar

Cream the butter and sugar together by beating them against the sides of a bowl with a wooden spoon (or with electric mixer at medium speed) until light and fluffy. Beat in the flour 1/2 cup at a time, then add the almonds, vanilla extract and salt, continuing to beat until the mixture becomes a slightly stiff dough. Shape the dough into a ball, wrap it in wax paper and refrigerate it for about an hour.

Preheat the oven to 350 degree. Lightly butter two 12" by 15" baking sheets.

Pinch off walnut sized pieces of the chilled dough and place them on a floured board; roll each one into a strip an inch wide and 1/2 inch thick. This will make it about 2-1/2 inches long. Shape each piece into a crescent by pulling it into a semi-circle.

Arranger the crescents at least 1/2 inch apart on the baking sheet. Bake in oven for 15 - 20 minutes, remove and leave to cool for 5 minutes, then transfer them to a cake rack. Dust with confectioners' sugar.

Many people prefer "vanilkove rohlicky" a few days old.


CHICKEN PAPRIKAS
4 Servings

(See web version of newsletter for photo!)

Serve with bread knedliky (dumplings).

1 whole chicken, Cut up.
1 1/2 cups water, Enough water to cover chicken.
1 pint sour cream
2 tablespoons flour
1/4 teaspoon paprika, More or less to taste.
1 teaspoon salt, More or less to taste.

Pull skin off pieces of chicken. Sear chicken in pot roast pan. When searing last sides of chicken, add thinly sliced onion. When last side is seared, add water. Cook until meat is tender (approx 1 1/2 to 2 hrs.) Keep checking so that water does not evaporate. Add additional water occasionally.

Beat sour cream and flour together until smooth. (Just before chicken is ready for gravy.)

When chicken is done, remove from heat. Remove chicken from the pot. Stir in the sour cream mixture until smooth. (Use egg beater or hand mixer to prevent lumps.) Add paprika. Bring to a boil so that gravy thickens. Put chicken back into the pot with gravy.

Amount Per Serving Calories 274 Calories from Fat 225 Percent Total Calories From: Fat 82% Protein 6% Carb. 12%

Nutrient Amount per % Daily Serving Value Total Fat 25 g 39% Saturated Fat 9 g 45% Cholesterol 46 mg 15% Sodium 630 mg 26% Total Carbohydrate 8 g 3% Dietary Fiber 0 g 0% Sugars 0 g Protein 4 g

Vitamin A 13% Vitamin C 2% Calcium 0% Iron 1%


KNEDLIKY
Czech Dumplings (Janos Style)

4 Servings

This is great served with Chicken Paprikas.

1 egg, Beaten
1/2 cup milk
1 cup flour
1/8 teaspoon baking powder
1 teaspoon salt
4 to 5 slices white bread, Use stale bread, cut into small cubes. Trim crust off if it is hard.

Mix together beaten egg, milk, flour, baking powder and salt until smooth. Add bread cubes to batter and mix until well distributed. Make two small balls.* Drop into large pot of vigorously boiling water. Cook 10 minutes, then roll knedliky over and cook an additional 10 minutes. Remove immediately from the water and cut in half to release steam. Slice knedliky quickly to release steam, and serve.

* When making these balls, it is best to wet hands with cold water. Dough will not stick to hands.

Amount Per Serving Calories 227 Calories from Fat 33 Percent Total Calories From: Fat 15% Protein 15% Carb. 71%

Nutrient Amount per % Daily Serving Value Total Fat 4 g 6% Saturated Fat 1 g 7% Cholesterol 58 mg 19% Sodium 768 mg 32% Total Carbohydrate 40 g 13% Dietary Fiber 0 g 1% Sugars 0 g Protein 8 g

Vitamin A 2% Vitamin C 0% Calcium 0% Iron 8%


CUCUMBERS IN VINEGAR

white vinegar
1 cucumber , sliced
water
1 small sliced onion
1-2 clove diced garlic

Put cucumbers, garlic, and onion in a bowl.

Pour in vinegar and water until covering cucumbers, at a 3-1 ratio between vinegar and water.

Allow to marinate overnight before serving.

Calories: 70
Calories from Fat: 4


CHEESE KOLACHES

(See web version of newsletter for photo!)

2 packages active dry yeast
1/4 cup water
7 cups all-purpose flour
1 teaspoon salt
2 cups butter , softened
4 eggs , slightly beaten
2 cups whipping cream

CHEESE FILLING
8 ounces cream cheese
1 cup cottage cheese
2-3 egg yolks
1/2 teaspoon vanilla extract
1/4 cup sugar
1/2 cup raisins (optional but Grandma always added them)
1/2 cup strawberry preserves (optional instead of raisins)

Combine all ingredients of cheese filling and blend in food processor, refrigerate until ready to use.

In a small bowl, dissolve yeast in warm water.

In a large bowl, combine flour and salt, cut in butter until crumbly.

Stir in yeast, eggs, and whipping cream.

Turn dough onto lightly floured surface, knead until smooth, about 2-3 minutes- place in a greased bowl, turn greased side up.

Cover, refrigerate until firm- 6 hours or overnight.

Heat oven to 375 degrees, roll out dough, on sugared or floured surface to 1/8 inch thickness.

Cut into 2 1/2 inch squares.

Spoon 1 tsp. of cheese filling in center of each square. Bring two opposite corners to center, pinch to seal. Wet fingertips with a little bit of water. Fold sealed tip to one side, pinch to seal. Place 1 inch apart on ungreased cookie sheets. Bake 10-15 minutes or until lightly browned.

60-72 kolaches
40 minutes ( 25 mins prep time, 15 mins cook time )

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