Sausage (Kobasa)

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.


 

Gnocchi (Njoki)

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.



 

Candied Figs

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.


 

Appetizer from Black Grapes

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.

 

Poppy Seed Kolache,Desserts

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.



 

Gibanica,Desserts

-----------------------------------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.



 

Okrugli Vrsak,Desserts

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.