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.