Slovak Foods Recipes

9 cups All purpose Flour, sifted 1 tsp Salt 2 cups Milk, Scalded 1 cup Crisco 1 cup Sugar 1 lg cake of Yeast 4 Eggs The Filling: Mix following together. Finely grounded Walnuts or Poppyseed with sugar and a little milk, or purchase prepared poppyseed, nut, Lekvar(prune), or apricot spread from the store. Preheat oven as mentioned below. Sift flour and salt together. Scauld milk in pot, then place Crisco in the milk and let it dissolve and cool. Mix sugar and yeast together and let them stand until yeast ferments and melts into the sugar (apx 30-45 minutes). Mix all ingredients in a large bowl with hands to form into dough. Cover with a white towel or cloth. Set in a warm place away from drafts. Let rise until it is double in bulk, about 2 hours. When not sticky, place on a clean lightly floured table and roll out dough 1/8"-1/4" thick with a rolling pin and into a 12"-15" by __?" rectangle. Cover the dough rectangle with pollyseed, grounded walnuts, ...

3 lbs. beef soup bones (neck bones will do) 1 c. chopped onion 3 carrots, pared & chopped 2 cloves garlic, chopped 1 bay leaf 1 tsp. dried thyme 1/2 tsp. paprika 8 cups. water 8 cups. coarsely chopped cabbage (1 head) 2 (1 lb.) cans tomatoes 2 tsp. salt 1/2 tsp.Tabasco sauce 1/4 c. parsley 1 (1 lb.) can sauerkraut 2 tbsp. lemon juice 2 tbsp. sugar Brown soup bones with meat on in soup kettle. First sprinkle with thyme and paprika. Add onions, carrots and garlic and bay leaf until lightly browned, tossing. Meanwhile, add water, cabbage, tomatoes, salt and Tabasco. Bring to boil. Cover and simmer two hours. Skim fat. Add parsley, lemon juice, sugar and sauerkraut. Cook another hour. Remove bones. Cut meat in cubes, return to kettle. Serves 12.

Not a family recipe - replace with your grandma's 1 1/2 cups of ground poppy seed 3/4 cup of water 1 pound of bread dough 3 cups of milk 1 cup of sugar or honey Bobalky at home was always made with fresh bread dough, but today, we use frozen bread roll dough from the supermarket. Either prepare or buy bread dough. To make Bobalky, pinch off portions of your bread dough into small pieces about an inch in diameter. Place on a greased cookie sheet, set in a warm location, and let rise for for 15 minutes. Then bake at 375-F for 15 minutes or until lightly browned. When cool break the bread pieces in half and place in a colander. Cook 1 1/2 cups of ground poppy seed in 3/4 cup of water for 10 minutes. Bring 3 cups of milk to a boil. Add either 1 cup of sugar or honey or according to how sweet you want the Bobalky to be. Now pour about 2 cups of boiling water over the bread. Mix the poppy seed and milk & sweetening together and pour over the bread. Mix well and you have Bobalky. Can ...

Not a family recipe - replace with your grandma's Makes 20 large or 48 medium sizes Piroghi's Noodle part: 3 cups flour sifted 1 egg salt pinch 1 glass water 8oz Mix together adding water or flour to make nice firm dough. If using machine to roll, roll to #3. Hand roll out, not too thin. Cut into circles. Place 1 teasp - 1 tblsp filling into center. Wet edges with water. Fold over pinch or fold & pinch or use fork to make nice edge. Place on well floured wax paper Let dry 2 hours. Cook in boiling water. Serve with melted butter & fryed onion. Fillings: Sauerkraut: fryed with onion & bacon Chopped up finely potatoes: mashed with farmers cheese, or cheddar or onion & garlic Lekvar recipe under Paska or prepared filling Cheese: cottage cheese or ricotta W/2 eggs parsley salt & pepper or any other prepared filling by Cathy Mullenix

Not a family recipe - replace with your grandma's About 60 halupki - enough to feed 15 to 20. Cabbage - 2 heads for this recipe 3 lb. Ground chuck 3/4 lb. Ground pork Salt & pepper 2 eggs Garlic powder Paprika1/2 of a 2" onion, sauteed in 1/4 lb. butter just under 1 cup rice and equal amount water 1 large can (28 oz.)Silver Floss sauerkraut 1 large can (28 oz.)Hunts Tomato Sauce 1 large can (28 oz.)Hunts Crushed Tomato Prepare the cabbage - puncture the core with a knife, and boil about 45 minutes (if using two heads, boil separately). After cooling, prepare the leaves - pull them off the head in as large a piece as you can. You'll probably have to take thin slices off the spines and thicker veins. Mix the meat together and smell it. Remember the smell of the meat. Sprinkle on a little salt and pepper, and knead the mixture by hand. Smell again. Keep adding salt and pepper until it just barely masks the smell of the meat. Cook the rice until all the water is absorbed. ...

We will get you a recipe for fresh made and packed Kielbassa if you need, but most of the family has switched to store bought. Today recipes: Buy at store and boil or grill. Serve on bun. Add Heinz Ketchup. (Optional sauerkraut.)

Written under duress (caused by Ron Kunda and recipe obviously edited by him as well) 1/2 pound dried field mushrooms( not canned or fresh) 4-5 small cans sauerkraut juice 6 quarts of water 2 tsp salt 1 small onion 4 tbsp butter (Optional) 1.5 liter of alcohol of your choice Soak mushrooms for approx 2 hours. (Optional, not approved by Aunt Helen : Pour and consume at least 2 drinks of alcohol while waiting.) Change water. Soak for another 2 hours. Change water. Soak another 2-3 hours. (Optional, not approved by Aunt Helen: Pour and consume at least 2 more drinks.) Grind mushrooms or chop in blender or food processor. (Optional, not approved by Aunt Helen: Drink more alcohol while performing this task.) In a large cooking pot, combine the mushrooms, salt, water and sauerkraut juice Cook for 1 hour. Chop the onion and sautee in butter. Add to soup once it is done and stir. Both you and the soup should be cooked at this point! .by Bob Ponchak