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.