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.

 

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.

 

Prsurate (Holiday Season Drop Doughnuts)

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").



 

Pogaca (Farmer's Bread)

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.



 

Goulash,Main dish, Croatian, Meats

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.


 

Chicken Moskva

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.



 

Chicken Lonac

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.


 

Slavonija Braised Lamb,Main dish, Meats,

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.


 

Kiseli Kupus (Sauerkraut),Vegetables

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.

 

Salad from Sopovo

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.

 

Vipava Soup

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.


 

Croatian Bribirski Prisnats,Appetizers,

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.

 

Ajvar,Croatian, Appetizers, Vegetarian, Vegan

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.

 

Potica,Croatian, Breads

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.