|
|
| Potato Soup
3 large potatoes, 1.5ltr water, root vegetables, 1 onion, mushrooms,
60g butter, salt, margoram, caraway seed, chopped parsley.
Saute finely chopped root vegatables, onion and mushrooms in butter,
sprinkle with flour, add part of water and mix well.
Add rest of water, diced potatoes and caraway seed. Salt to taste
and cook till tender. When finished add marjoram, crushed garlic
and chopped parsley.
|
|
Liver Dumplings
100g Veal or Beef liver, 1 egg, 3.5g butter, 2 tbsp bread crumbs,
3 tbsp broth, salt, pepper, 1 clove garlic
Mix butter with egg, add pinch of salt, dash of perrper and crushed
garlic. Mix breadcrumbs with broth. Scrape liver on board making
sure all the veins and membrains are removed.
Mix all the ingredients, stand for 2-3 minutes. Form small dumplings
and drop into soup, simmer for five minutes or untill dumplings
are done.
|
|
Garlic soup
1ltr water, 40g lard, salt, 4 cloves of garlic, pepper, marjoram,
caraway seeds, chives, 2 slices of toasted rye bread.
Add to salted boiling water; lard, caraway seeds and crushed garlic.
Simmer. Add pepper and marjoram.
Place toasted bread in each soup bowl, add soup and sprinkle with
chopped chives.
|
|
Chepacy
2 eggs, 1 tbl spoon milk or light cream, 2 cups flour, 1 teaspoon
salt
Mix eggs with cream. Add to the flour and salt, stirring and kneading
on the floured board until smooth. Roll out as for noodles. Cut
into diamond shapes, 2x2 inch. Make two 1 inch slits in the middle
of each piece and fry in deep fat on both sides. Remove to unglazed
paper and sprinkle with powdered sugar.
|
|
Czech cookies
|
|
Cabbage soup
|
| |
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: CZECHOSLOVAKIAN COOKIES
Yield: 24 cookies
1 c Butter
1 c Sugar
2 Egg yolks
1 ts Vanilla
1/8 ts Cardamom
1/4 ts Allspice
2 c Flour
1 c Pecans, chopped
1/2 c Strawberry jam
Cream butter until soft. Add sugar gradually, beating until light and
fluffy. Add egg yolks and vanilla; beat hard. Sift cardamom and
allspice with flour; gradually add to butter mixture, mixing
thoroughly. Stir in chopped nuts. Spoon half of the dough into a
greased 8 inch square cake pan; spread evenly. Top with strawberry
jam. Cover with remaining dough.
Bake in 325 degree oven 1 hour or until lightly browned. Cool. Cut
into about 1 1/2 inch squares. from Spices of the World Cookbook by
McCormick
|
* Exported from MasterCook II *
CZECHOSLOVAKIAN CABBAGE SOUP
Recipe By :
Serving Size : Preparation Time :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb. beef soup bones
1 c. chopped onion
3 carrots, pared & coarsely chopped
2 cloves garlic, chopped
1 bay leaf
2 lb. beef short ribs
1 tsp. dried leaf thyme
1/2 tsp. paprika
8 c. water
8 c. coarsely chopped cabbage (1 head)
2 cans (1 lb.) tomatoes
2 tsp. salt
1/2 to 3/4 tsp. Tabasco
1/4 c. chopped parsley
3 tbsp. lemon juice
3 tbsp. sugar
1 can (1 lb.) sauerkraut
Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top
with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450
degree oven for 20-30 minutes or until meat is brown. Transfer meat and
vegetables into large kettle. Using a small amount of water, scrape browned
meat bits from roasting pan into kettle. Add water, cabbage, tomatoes, salt
and Tabasco. Bring to boil. cover; simmer 1-1/2 hours. Skim off fat. Add
parsley, lemon juice, sugar and sauerkraut. Cook, uncovered for 1 hour.
Remove bones and short ribs from kettle. Cool slightly; remove meat from
bones. Cut meat into bite-size pieces, return to kettle. Cook 5 minutes
longer.
|
| |
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: CZECHOSLOVAKIA PASTRY BARS
Categories: Ethnic, Bars, Pastry
Yield: 42 servings
12 oz Butter or Margarine, soften
1 1/4 c Sugar
2 Eggs
1 ts Vanilla
1 ts Salt
3 3/4 c Flour, divided
1 c Chopped Walnuts
12 oz Raspberry Perserves or Jam
Cream butter and sugar until fluffy. Beat in eggs and vanilla, mix
well. Mix salt and 3/ cups flour together. Spread 3/4 of the batter
in a greased 11x17 jelly roll pan. Spread with jam, sprinkle nuts
over all. Combine remaining / cup of dough and crumble. Sprinkle over
the top. Bake in a preheated 350oF for 35 minutes. Cool and cut into
3/ dozen bars.
|
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: CZECHOSLOVAKIAN CHEESECAKE
Categories: Cheesecakes, Cheese/eggs
Yield: 10 servings
MMMMM---------------------------CRUST--------------------------------
Sweet Yeast; See Recipe # 23
MMMMM-------------------------CHEESECAKE------------------------------
2 c Cottage Cheese
1 c Sugar; Granulated
1 tb Cornstarch
1 tb Rum; Dark
1/3 c Raisins
1/4 c Butter; No Margarine
2 Eggs; Large, Separated
3 tb Milk OR Heavy Cream
1/2 ts Lemon Rind; Grated
Preheat the oven to 350 degrees F. Press the cottage cheese through a
sieve and drain. In a large mixing bowl, combine the butter, sugar,
and the egg yolks. Beat until foamy, then add the cornstarch, milk,
rum, cheese, lemon rind and raisins blending well. Beat the egg
whites until they from soft peaks, then gently fold them into the
cheese mixture. Pour the mixture into the prepared crust and bake for
50 minutes, or until the edges are golden brown. Cool and serve at
room temperature.
MMMMM
|
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: Potato Dumplings
Categories: Ethnic, Vegetables
Yield: 1 servings
6 md Potatoes
1 Egg yolk
1 1/2 ts Salt
1/2 All-purpose flour
Servings: 1
These are *not* fluffy dumplings as in chicken and dumplings. They
are a "sturdy" potato dumpling served as a side dish to meat, and
usually with a sweet sauerkraut/carraway/honey dish as the vegetable.
* * *
Boil peeled potatoes in small quantity of water. Drain potatoes
thoroughly. Rice potatoes through hand held masher/ricer. Let
potatoes cool. On floured board, gradually add flour working mixture
into dough with hands. Shape potato mixture into a long roll and cut
into 10 slices. Drop dumplings into boiling water and boil gently
about 5 minutes.
Drain dumplings on paper towel. The dumplings are fully cooked after
the boiling process, but traditionally, Czechoslovakians then melt
butter in a heavy frying pan, and fry the dumplings until they are
lightly browned on all sides.
SOURCE: Grandma Vanicek's Czechoslovakian recipes; shared by Cate
Vanicek
MMMMM
|
* Exported from MasterCook *
Houska
Recipe By : St. Ludmila Catholic Church Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Breads Czech
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
***** Sponge*****
1 Pkg Yeast
1/2 C Lukewarm Water
2 C Milk
4 C Flour
1/2 Tsp Sugar
*****Dough*****
1/2 C Butter
2/3 C Sugar
2 Tsp Salt
3 Eggs -- Well Beaten
1/2 Tsp Ground Nutmeg
1 Lemon Rind -- Grated
4 C Flour (Up To 5 Cups)
3/4 C Seedless Raisins
Chopped Nuts
*****Glaze*****
1 Egg -- Beaten
1/4 C Milk
To make the sponge : Stir yeast and sugar into lukewarm water; let
stand a few minutes. Scald and cool milk to lukewarm. Add softened yeast
to milk. Add the flour; beat smooth. Let rise in warm place until light
and bubbly.
To make the dough: Cream together the butter, sugar and salt. Add
beaten eggs, nutmeg and lemon rind. Blend this mixture with the risen
sponge. Thicken with enough folur to make a stiff dough. Add raisins and
nuts dusted with flour. Knead until smooth and elastic. Place in a
greased bowl; brush lightly with shortening. Cover; let rise in warm
place until double in bulk. Turn out on a lightly floured board; shape
into houska loaf. Brush top with egg mixed with milk. Bake 45 minutes at
350F.
|
* Exported from MasterCook *
Kolaches (Kolacky)
Recipe By : St. Ludmila Church Cookbook
Serving Size : 1 Preparation Time :0:00
Categories : Czech Breads
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 C warm water
2 Pkgs dry yeast
1/2 C sugar
1/2 Tsp salt
1 C butter
1 C cold water
2 eggs
6 C flour
Fillings(see below)
Place 1 c. warm water in large bowl (Tupperware is best); add yeast,
sugar, and salt. Melt butter in pan. When melted add 1 c. cold water
and pour into yeast solution. Add eggs; mix well. Add 2 c. flour; mix
well and then add 4 more cups flour, beating well after each cup. Cover
bowl tightly and place in refrigerator overnight or at least 4 - 5
hours. Grease cookie sheets. Roll dough into walnut-sized balls.
Place on prepared cookie sheet 1 inch apart. Grease the tops of the
balls and let raise in a warm place until double in size. When balls
have risen; make indentation in middle and fill with about a teaspoon of
filling. Let raise until spongy, about 20 minutes. Bake at 425F for
5 - 6 minutes or until lightly browned. Kolaches may be sprinkled with
powdered sugar after removing from oven.
Fillings (thanks to Mrs. Albert Soukup, Sr.)
These are the traditional fillings for kolaches.
Poppyseed Filling: Bring to a boil 2 c. of milk or water. Stir in
1/2 lb. ground poppyseed. Let simmer 20 min., stirring frequently. Add
3/4 c. suger, 1 TBS. white corn syrup, and 1/4 tsp. salt. Simmer a few
minutes longer. Remove from heat and add 1/2 tsp. almond extract, 2 TBS.
butter, 1 tps. vanilla, and 2 crushed graham crackers.
Prune Filling: Cook 1 lb. dried prunes until soft. Drain; remove
pits. Mash and add 1/2 c. sugar, 1/2 tsp. cinnamon and a little vanilla.
Apricot Filling: Soak 1 pkg. dried apricots overnight in water, just
enough to cover. Cook until soft; if any water remains, drain well.
Mash, adding sugar to taste.
|
* Exported from MasterCook *
KOLACHES
Recipe By :
Serving Size : 36 Preparation Time :0:00
Categories : Pastry Czech
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Milk
1/2 cup Sugar
1 Egg -- beaten
1/2 cup Butter
1 teaspoon Salt
2 tablespoons Yeast -- dry
6 cups Flour
3 cups Filling
-----FILLING-----
1/2 pound Apricots -- dried
1/3 cup Sugar
1/4 teaspoon Lemon juice
1 1/2 tablespoons Butter
Dough: In a large saucepan, scald milk and add sugar, egg, butter, and salt.
Cool mixture to 115-120 F. In a large bowl, dissolve yeast in warm milk
mixture. Add flour gradually and knead to a very soft dough. Cover and let
rise until doubled in size--about one hour. Shape dough into balls about 2"
in diameter. Place on greased baking sheets 2" apart. Cover and let rise
again until doubled--about 30 to 45 minutes. When they have risen, make an
indention in the center of each roll. Fill each with desired filling and bake
at 350 F. for 20 to 25 minutes.
Filling: In a large saucepan, cover apricots with water and cook until plump
and tender (about 20 minutes). Drain and place in a blender or food processor
and puree. In a saucepan, combine puree with sugar, lemon juice, and butter.
Cook over medium heat until butter has melted.
Cooking Texas Style Wagner and Marquez
|
* Exported from MasterCook *
KUBA - SHERRY B
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Side dish Grains
Ethnic
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 c Barley
1 1/2 c Mushrooms -- dried
7 c Water
2 ts Salt
1/4 ts Black pepper
2 c Garlic -- finely minced
3/4 c Onion -- dried finely choppe
1/4 c Butter
1 t Marjoram
This is a recipe for a Czech barley casserole that is traditionally
served on Christmas Eve but is also good as a side dish. Cook the
onion in the butter until translucent. Wash the mushrooms until free
from grit.
Add the barley (or barley grits, mushrooms, salt and water to the
onions and cook, uncovered, until the water has evaporated, stirring
frequently. (Mixture will be very thick.) Add the remaining
ingredients.
Place in a greased casserole or baking dish and bake at 350 degrees
for 30 to 35 minutes. I usually cut this recipe in half unless we are
having a really big crowd. It also freezes well.
|
MMMMM----- Recipe via Meal-Master (tm) v8.02
Title: CZECHOSLOVAKIAN LIVERBALLS/LIVER DUMPLINGS
Categories: Chicken
Yield: 1 servings
1 lb Chicken liver
5 sl Bread
1 md Onion
Parsley
1 Egg
6 tb All-purpose flour
1 1/2 ts Salt
1/4 ts Pepper
3/4 ts Marjoram
2 Cloves garlic
Garlic powder to taste
These liverballs are cooked in chicken soup.
In food processor, combine: liver, onion, parsley and egg. Process
until smooth. Add salt, pepper, marjoram, flour and bread crumbs.
Refrigerate for two hours til cold and firmish. Cook.
To cook: In boiling chicken broth, drop liver from large tablespoon.
When last ball enters broth, return broth to boil, reduce to simmer,
cover pot and simmer 10 minutes.
SOURCE: This is a Czechoslovakian dish my Grandmother Vanicek taught
me when I was a little girl. It was traditionally served at holiday
meals.
Shared by Catherine Vanicek
MMMMM
|
| |
|
