Haluski - Dumplings and Cabbage
(Cuz Thom is adamant that all REAL SLOVAKS know that only dumplings make it real Haluski !)
DUMPLINGS:
2 cups flour,
2 cups potato, finely grated (optional)
1 Tsp salt,
2 eggs,
2/3 cups milk.
Mix together. If you don't have a dumpling maker (a pot with holes in the bottom and a turner that squeezes dough through the holes), you will have to drop dumplings by hand. Over a pot of boiling water, use dumpling maker or use a spoon to drop dough into the water. Dumplings should be the size of your finger nail. When they float to the top of water, scoop them out with a slotted spoon. Continue until all dough is used.
Chop cabbage,
fry in butter (with onions if desired) until browned and soft.
Add dumplings.
Enjoy real haluski!
Note: Some folks add potato to the dumpling dough. Depends on the village the old folks came from.
by Thomas Ponchak
Haluski (Polish)
1 lg head of cabbage
2-3 sweet onions
2 sticks real butter
dash of salt and pepper
Cut hard core from the head of cabbage and cut thick veins out.
Coarsely chop onions. Melt 1 stick butter and brown onions in a very large skillet. Season with salt and pepper.
Add cabbage & saute slowly until just tender & browned (about 20 minutes). Add more butter if cabbage is burning. Set aside.
EGG NOODLES :
2 eggs
3 C. sifted flour
1 tsp. salt
Beat eggs slightly, add salt, & stir in enough flour to make a stiff dough. Knead the dough on a lightly floured board, and roll out thin. Let stand about 30 minutes. Cut into 1/2" wide strips. Cook in boiling salted water about 8 minutes. Drain in colunder. Mix noodles with cabbage/onions.
Alternative method: Grandma would make homemade noodles, but in a rush, a bag of store bought noodles will suffice.
Friday, May 30, 2008
Grandma Mary Ponchak's Kolachi........................ Nut, Poppyseed, Lekvar, or Apricot Roll
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, lekvar, or apricot. Roll up as you would a jelly roll. Place nutroll on baking sheet making sure to place end of roll underneath to keep roll sealed. Coat roll with solution of 1 egg and spritz of milk mixture.
Bake in preheated oven to 350 degrees for 30-35 minutes. (Aunt Margie coats rolls after baking with egg/milk solution to give sheen. Some relatives do not since the E. coli scare)
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, lekvar, or apricot. Roll up as you would a jelly roll. Place nutroll on baking sheet making sure to place end of roll underneath to keep roll sealed. Coat roll with solution of 1 egg and spritz of milk mixture.
Bake in preheated oven to 350 degrees for 30-35 minutes. (Aunt Margie coats rolls after baking with egg/milk solution to give sheen. Some relatives do not since the E. coli scare)
Place new recipe here
Place new recipe here
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CZECHOSLOVAKIAN CABBAGE SOUP
Not a Family Recipe. Replace with your Grandma's
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.
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.
Traditional Bobalky- Poppyseed bread balls
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 be served either warm or cooled from the refrigerator. It was traditional to have bobalky every Christmas and New Year.
by Andrew Verostko
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 be served either warm or cooled from the refrigerator. It was traditional to have bobalky every Christmas and New Year.
by Andrew Verostko
Piroghi - Stuffed dumpling
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
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
Saturday, May 3, 2008
Aunt Margie's Madelines
6 Eggs
3/4 cup Granulated Sugar
1/2 tsp vanilla
1 1/4 cups Cake Flour, sifted
4 Tbsp Margarine
Powder Sugar
Preheat oven to 350 degrees, Grease and flour shell mold
In a mixing bowl, (preferably a bowl that will fit an electric mixer) whisk together eggs and sugar until fluffy, then place the bowl over -not in - simmering water and whisk until the mixture becomes warm to the touch.
Remove the bowl and place on the mixer. Whip at high speed until the mixture triples in volume. Reduce the speed to medium and continue whipping for 4 minutes.
In a small saucepan, melt the margarine, add the vanilla and set aside.
Remove the mixing bowl and gently fold in the flour, alternating the flour with the margarine mixture. Keep folding this mixture until all flour is blended in.
Pour about 1 - 1 1/2 Tbsp into each shell mold
Put in oven and bake for 15 minutes until lightly brown. Cool and powder sugar.
Makes about 48 shells
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Sponge Cake (Variation Aunt Margie has used)
2 Eggs
1/3 cup Sugar
1/4 tsp Salt
1/3 cup Flour
1/4 cup Corn Starch
Grease 8" x 1 1/2" round layer cake pan or madeline shells
In a small bowl of electric mixer beat eggs until fluffy. Gradually add sugar and salt, beating until mixture is double in volume and mounds slightly when dropped from spoon. Sift flour and corn starch over the egg mixture and fold into egg mixture until a batter is formed.
Pour in pan or molds. Bake at 350 degrees for 25 minutes.
3/4 cup Granulated Sugar
1/2 tsp vanilla
1 1/4 cups Cake Flour, sifted
4 Tbsp Margarine
Powder Sugar
Preheat oven to 350 degrees, Grease and flour shell mold
In a mixing bowl, (preferably a bowl that will fit an electric mixer) whisk together eggs and sugar until fluffy, then place the bowl over -not in - simmering water and whisk until the mixture becomes warm to the touch.
Remove the bowl and place on the mixer. Whip at high speed until the mixture triples in volume. Reduce the speed to medium and continue whipping for 4 minutes.
In a small saucepan, melt the margarine, add the vanilla and set aside.
Remove the mixing bowl and gently fold in the flour, alternating the flour with the margarine mixture. Keep folding this mixture until all flour is blended in.
Pour about 1 - 1 1/2 Tbsp into each shell mold
Put in oven and bake for 15 minutes until lightly brown. Cool and powder sugar.
Makes about 48 shells
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Sponge Cake (Variation Aunt Margie has used)
2 Eggs
1/3 cup Sugar
1/4 tsp Salt
1/3 cup Flour
1/4 cup Corn Starch
Grease 8" x 1 1/2" round layer cake pan or madeline shells
In a small bowl of electric mixer beat eggs until fluffy. Gradually add sugar and salt, beating until mixture is double in volume and mounds slightly when dropped from spoon. Sift flour and corn starch over the egg mixture and fold into egg mixture until a batter is formed.
Pour in pan or molds. Bake at 350 degrees for 25 minutes.
Halupki - Stuffed Cabbage (Golabki in Polish)
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. Set aside.
Mix the eggs into the meat mixture. Smell the mixture - remember the smell. Sprinkle in a little garlic powder and paprika; knead well. Keep mixing in small amounts of garlic powder and paprika until you can detect a garlic smell.
Add the juice from the sauerkraut, the rice, sauteed onions, and 1/3 cup of the tomato sauce. Mix thoroughly.
Put a small amount of oil in the bottom of a BIG pot. Roll a small handful of the meat mixture into a firm oval; wrap with a cabbage leaf. Tuck the edges into the roll. Line the bottom of the pot with the halupki; cover with a little bit of the sauerkraut, some tomato sauce, and a layer of leaves.Keep building layers, using the "bad" and small cabbage leaves for the layering. Top with the crushed tomatoes, remaining sauerkraut, and the very top is cabbage leaves. Add enough water to totally cover.Stick a wooden spoon down to the bottom (CAREFULLY, along the side of the pot) to break any air bubbles between the layers - do NOT puncture any of the halupki! - and add more water, if necessary. Repeat this several times, because air between the layers will make a terrific mess when the pot begins to boil!
Bring to a boil, then turn the heat down; simmer for at least four hours, then keep warm until served.
by Paul Paulochik
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. Set aside.
Mix the eggs into the meat mixture. Smell the mixture - remember the smell. Sprinkle in a little garlic powder and paprika; knead well. Keep mixing in small amounts of garlic powder and paprika until you can detect a garlic smell.
Add the juice from the sauerkraut, the rice, sauteed onions, and 1/3 cup of the tomato sauce. Mix thoroughly.
Put a small amount of oil in the bottom of a BIG pot. Roll a small handful of the meat mixture into a firm oval; wrap with a cabbage leaf. Tuck the edges into the roll. Line the bottom of the pot with the halupki; cover with a little bit of the sauerkraut, some tomato sauce, and a layer of leaves.Keep building layers, using the "bad" and small cabbage leaves for the layering. Top with the crushed tomatoes, remaining sauerkraut, and the very top is cabbage leaves. Add enough water to totally cover.Stick a wooden spoon down to the bottom (CAREFULLY, along the side of the pot) to break any air bubbles between the layers - do NOT puncture any of the halupki! - and add more water, if necessary. Repeat this several times, because air between the layers will make a terrific mess when the pot begins to boil!
Bring to a boil, then turn the heat down; simmer for at least four hours, then keep warm until served.
by Paul Paulochik
Kielbassa
Cuzzin Bobby Ponchak's Wild Dried Mushroom Soup
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
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
Thursday, May 1, 2008
Aunt Margie's Bar B-Q Sauce for Isaly's chipped ham Sandwiches
14 oz bottle Heinz Ketchup
12 oz bottle Bennett's Chili Sauce
3/4 cup onion, finely chopped
1/2 cup brown sugar
1 1/2 cup Water
2 Tbsp Butter
1/2 Tbsp Dry mustard
1 tsp Lemon juice
1 Bay leaf
Place all ingredients in a pot and bring to simmer for 1/2 - 1 hour. Remove bay leaf.
1 lb Isaly's chipped ham
Add Chipped ham to mixture and continue heating
Serve on Hamburger Buns
(Optional -Relish may be added to mixture)
12 oz bottle Bennett's Chili Sauce
3/4 cup onion, finely chopped
1/2 cup brown sugar
1 1/2 cup Water
2 Tbsp Butter
1/2 Tbsp Dry mustard
1 tsp Lemon juice
1 Bay leaf
Place all ingredients in a pot and bring to simmer for 1/2 - 1 hour. Remove bay leaf.
1 lb Isaly's chipped ham
Add Chipped ham to mixture and continue heating
Serve on Hamburger Buns
(Optional -Relish may be added to mixture)
Aunt Margie's Sausage Creole
8 oz Monterrey Jack Cheese
1 lb Mushrooms
1 1/2 - 2 lbs Italian sweet sausage, pan fry and drain . (Some folks use Kielbasa)
1 lg Chopped onions
1 lg Green peppers in small or medium strips
1 lg Red pepper in small or medium strips
1 med Eggplant in medium pieces
2 sm Zucchini in medium pieces
1 lg can Whole tomatoes, drained
Oleo
Pepper
Garlic salt
1 tsp Italian spices
Cut up sausage and saute in oleo until brown, drain off juices. Add vegetables in order given. Saute whole amount for 1/2 hour until it stews down. Add spices to taste. Put in 9" x 12" greased casserole dish. Cover with mushrooms and grated Monterrey Jack Cheese. Cover with foil. If too soupy, don't cover. Bake at 375 degrees for 1/2 hour or so. (Don't use hot sausage or Roth sausage, although in some folks recipes they use Kielbasa)
1 lb Mushrooms
1 1/2 - 2 lbs Italian sweet sausage, pan fry and drain . (Some folks use Kielbasa)
1 lg Chopped onions
1 lg Green peppers in small or medium strips
1 lg Red pepper in small or medium strips
1 med Eggplant in medium pieces
2 sm Zucchini in medium pieces
1 lg can Whole tomatoes, drained
Oleo
Pepper
Garlic salt
1 tsp Italian spices
Cut up sausage and saute in oleo until brown, drain off juices. Add vegetables in order given. Saute whole amount for 1/2 hour until it stews down. Add spices to taste. Put in 9" x 12" greased casserole dish. Cover with mushrooms and grated Monterrey Jack Cheese. Cover with foil. If too soupy, don't cover. Bake at 375 degrees for 1/2 hour or so. (Don't use hot sausage or Roth sausage, although in some folks recipes they use Kielbasa)
Saturday, March 22, 2008
Cousin Pat Ponchak's Pudding Delight
Pat’s Pudding Delight
1st Layer: 2 sticks oleo
2 cups flour
11/2 cups ground walnuts
Mix with fork & press into 8x10 glass baking dish
Bake at 350 for 20 min. until light brown. Let cool.
2nd Layer: 2 8 oz cream cheese (softened)
2 cups Cool Whip
2 cups powdered sugar
Beat with mixer till creamy. Spread over cold crust.
3rd Layer: 2 small pkgs. Instant vanilla pudding
3 cups cold milk
Beat till thick, pour over cream cheese layer.
4th Layer: Top with Cool Whip, sprinkle with nuts
REFRIGERATE TILL SERVED
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FROSTED BANANA BARS
½ CUP MARGARINE OR BUTTER
2 CUPS FLOUR
1 ½ CUPS SUGAR
1 TSP BAKING SODA
2 EGGS ¼ TSP SALT
1 CUP (8OZ.) SOUR CREAM
2 MED. MASHED OVER-RIPE BANANAS (1 CUP)
1 TSP VANILLA
CREAM MARGARINE & SUGAR, ADD EGGS, SOUR CREAM, AND VANILLA.
COMBINE FLOUR,BAKING SODA, AND SALT. ADD TO CREAMED MIXTURE.
BEAT IN MASHED BANANAS..
PUT IN GREASED 10X15 BY 1 INCH PAN. BAKE AT 350 FOR 20 MINUTES OR UNTIL GOLDEN BROWN.
FROSTING:
1- 8OZ. CREAM CHEESE
2 TSP VANILLA
½ CUP SOFT MARGARINE
3 ¾ TO 4 CUPS CONFECTIONER’S SUGAR
COMBINE FROSTING INGREDIENTS IN MIXER. FROST WHEN CAKE IS COOL.
By Pat Ponchak
1st Layer: 2 sticks oleo
2 cups flour
11/2 cups ground walnuts
Mix with fork & press into 8x10 glass baking dish
Bake at 350 for 20 min. until light brown. Let cool.
2nd Layer: 2 8 oz cream cheese (softened)
2 cups Cool Whip
2 cups powdered sugar
Beat with mixer till creamy. Spread over cold crust.
3rd Layer: 2 small pkgs. Instant vanilla pudding
3 cups cold milk
Beat till thick, pour over cream cheese layer.
4th Layer: Top with Cool Whip, sprinkle with nuts
REFRIGERATE TILL SERVED
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FROSTED BANANA BARS
½ CUP MARGARINE OR BUTTER
2 CUPS FLOUR
1 ½ CUPS SUGAR
1 TSP BAKING SODA
2 EGGS ¼ TSP SALT
1 CUP (8OZ.) SOUR CREAM
2 MED. MASHED OVER-RIPE BANANAS (1 CUP)
1 TSP VANILLA
CREAM MARGARINE & SUGAR, ADD EGGS, SOUR CREAM, AND VANILLA.
COMBINE FLOUR,BAKING SODA, AND SALT. ADD TO CREAMED MIXTURE.
BEAT IN MASHED BANANAS..
PUT IN GREASED 10X15 BY 1 INCH PAN. BAKE AT 350 FOR 20 MINUTES OR UNTIL GOLDEN BROWN.
FROSTING:
1- 8OZ. CREAM CHEESE
2 TSP VANILLA
½ CUP SOFT MARGARINE
3 ¾ TO 4 CUPS CONFECTIONER’S SUGAR
COMBINE FROSTING INGREDIENTS IN MIXER. FROST WHEN CAKE IS COOL.
By Pat Ponchak
Slovak Easter Cheese
Not a Family recipe - Replace with your Grandma's recipe
1 1/2 dozen Eggs
1 cup Sugar
1/2 gallon Milk
1/2 tsp. Salt
Set out eggs and milk until they reach room temperature.Mix eggs, then add milk, sugar, and salt.Put on low heat. Cook about an hour until milk forms lumps...you must stir occassionally while cooking.Pour into a cheese cloth bag, tie, hang, and let drain in a cool place. Be sure to place a pan beneath to catch dripping milk!
by Vada Jay Yagersky:
1 1/2 dozen Eggs
1 cup Sugar
1/2 gallon Milk
1/2 tsp. Salt
Set out eggs and milk until they reach room temperature.Mix eggs, then add milk, sugar, and salt.Put on low heat. Cook about an hour until milk forms lumps...you must stir occassionally while cooking.Pour into a cheese cloth bag, tie, hang, and let drain in a cool place. Be sure to place a pan beneath to catch dripping milk!
by Vada Jay Yagersky:
Cousin Laurie's Microwave Cidack (Sirreck)
1 quart Milk
12 Eggs
¼ cup Sugar
Salt and Pepper to taste
Mix ingredients. Place in microwave bowl and lightly cover. Cook 70% for 20 minutes stirring every 5 minutes. When it starts to thicken like scrambled eggs pour into a cheesecloth or new nylons and hang to drain or place in colander
by Laura Jean Ponchak
12 Eggs
¼ cup Sugar
Salt and Pepper to taste
Mix ingredients. Place in microwave bowl and lightly cover. Cook 70% for 20 minutes stirring every 5 minutes. When it starts to thicken like scrambled eggs pour into a cheesecloth or new nylons and hang to drain or place in colander
by Laura Jean Ponchak
Studenina- Pig's Feet
Ponchak Family Recipe
Package of 4 to 8 pig's feet. (they will be cut in half lenghtwise)
Onions
Garlic cloves
salt dash
Paprika dash
Hold over grill or gas flame to burn off any hair and to slighly char skin.
Put in to stockpot with enough water to cover.
Add salt,onions, garlic cloves, and dash of paprika.
Cook 4-5 hours until meat falls off bones.
Pour into bowls. Let cool.
Refrigerate overnight. Enjoy!
Package of 4 to 8 pig's feet. (they will be cut in half lenghtwise)
Onions
Garlic cloves
salt dash
Paprika dash
Hold over grill or gas flame to burn off any hair and to slighly char skin.
Put in to stockpot with enough water to cover.
Add salt,onions, garlic cloves, and dash of paprika.
Cook 4-5 hours until meat falls off bones.
Pour into bowls. Let cool.
Refrigerate overnight. Enjoy!
Pampushky and Sisky - Doughnuts
Not a family recipe- replace with your grandma's
5 egg yolks
1 spoon of melted butter
1 spoon of icing sugar,
1 spoon of rum
Stir the mixture until you create a foam, add
1 1/2 cup of milk,
1 spoon of yeast,
dash of salt and enough of
flour, so that the dough won't be too soft or too hard. After the dough rises, you roll it and cut to different shapes (most often round) and than we deep-fry them in pork lard or oil. Fried pampúšky are dried on paper towel and are covered with icing sugar.
byVladimir Linder
5 egg yolks
1 spoon of melted butter
1 spoon of icing sugar,
1 spoon of rum
Stir the mixture until you create a foam, add
1 1/2 cup of milk,
1 spoon of yeast,
dash of salt and enough of
flour, so that the dough won't be too soft or too hard. After the dough rises, you roll it and cut to different shapes (most often round) and than we deep-fry them in pork lard or oil. Fried pampúšky are dried on paper towel and are covered with icing sugar.
byVladimir Linder
Oplatky
Oplatky, make your own, using a hot iron form or mold.
5 cups all-purpose flour
1/4 cup granulated sugar
5 teaspoons butter, melted
2 cups cold milk
3 3/4 cups cold water
Combine all ingredients in a large bowl until the mixture has a "pancake" batter texture -- smooth and thin. Pour small portions -- about a heaping tablespoon -- onto a very hot iron form or mold.
Makes 98 oplatky, about 5 inches in size.
This recipe is from the National Slovak Society.
Commercially prepared Oplatky -- the thin wafers coated with honey and then broken at dinner on Christmas Eve and shared among diners -- is available from specialty food markets, Slovak and Polish churches and can be purchased through the Internet.
5 cups all-purpose flour
1/4 cup granulated sugar
5 teaspoons butter, melted
2 cups cold milk
3 3/4 cups cold water
Combine all ingredients in a large bowl until the mixture has a "pancake" batter texture -- smooth and thin. Pour small portions -- about a heaping tablespoon -- onto a very hot iron form or mold.
Makes 98 oplatky, about 5 inches in size.
This recipe is from the National Slovak Society.
Commercially prepared Oplatky -- the thin wafers coated with honey and then broken at dinner on Christmas Eve and shared among diners -- is available from specialty food markets, Slovak and Polish churches and can be purchased through the Internet.
The Slovak Christmas Eve Dinner Menu
The Slovak Christmas Eve dinner does not contain dairy or animal products because the day before the Feast of the Nativity is one of strict fast and spiritual preparation. Here are some foods likely to be served. Their appearance depends upon whether the family is Roman Catholic, Byzantine or Orthodox.
Bandurky -- Potatoes, usually boiled, to which onions sauteed in oil have been added. Many families prepare potatoes that are mashed and mixed with peas or prunes.
Bobalky -- Small balls of dough prepared with honey and poppy seeds or sauerkraut
Borscht -- Beet soup sometimes prepared with cabbage
Fasolji -- Prepared brown bean paste spread onto bread
Garlic -- Eaten raw on the Christmas bread dipped in honey, intended to keep away the evil spirits
Holuby -- Cabbage rolls stuffed with ground mushrooms and rice
Hribi -- Mushrooms sauteed with onions in oil
Kapusta i bandurky -- Sauerkraut mixed with grated potatoes
Kasa -- Rice, sometimes served as a separate dish with zapraska or macanka over it as a gravy
Kvasna Kapusta -- Sauerkraut
Loksa (Loksha) -- Unraised biscuits
Med -- Honey, symbolic of the sweetness of being with the Lord.
Mezanec -- An unleavened Christmas bread usually dipped in honey and eaten with a slice of
raw garlic
Orehi -- Nuts
Pagac -- Two layers of dough between which cabbage or potatoes have been spread, then baked
Pirohy (often spelled pierogies) -- Dough packets filled with sauerkraut, potatoes, sweet cabbage or prunes
Riba -- Fish, usually a white fish baked or smoked, which is symbolic of the Christian faith because Christ was the fisher of men
Sol -- Salt
Suseni slivki -- Stewed prunes
Zapraska -- A thick brown sauce used to prepare various soups and gravies. Among the soups prepared with Zapraska base:
Macanka (Machanka)-- A thick mushroom soup
Sauerkraut Soup, with sauerkraut juice added. Usually single ingredients such as green beans, peas, lima beans, mushrooms or butter beans can be added.
Lima Bean Soup
Mushroom-Sauerkraut Soup
Green Split Pea Soup
Caraway Soup
Green Bean Soup
Rice and Mushroom Soup
-- National Slovak Society, Canonsburg
Bandurky -- Potatoes, usually boiled, to which onions sauteed in oil have been added. Many families prepare potatoes that are mashed and mixed with peas or prunes.
Bobalky -- Small balls of dough prepared with honey and poppy seeds or sauerkraut
Borscht -- Beet soup sometimes prepared with cabbage
Fasolji -- Prepared brown bean paste spread onto bread
Garlic -- Eaten raw on the Christmas bread dipped in honey, intended to keep away the evil spirits
Holuby -- Cabbage rolls stuffed with ground mushrooms and rice
Hribi -- Mushrooms sauteed with onions in oil
Kapusta i bandurky -- Sauerkraut mixed with grated potatoes
Kasa -- Rice, sometimes served as a separate dish with zapraska or macanka over it as a gravy
Kvasna Kapusta -- Sauerkraut
Loksa (Loksha) -- Unraised biscuits
Med -- Honey, symbolic of the sweetness of being with the Lord.
Mezanec -- An unleavened Christmas bread usually dipped in honey and eaten with a slice of
raw garlic
Orehi -- Nuts
Pagac -- Two layers of dough between which cabbage or potatoes have been spread, then baked
Pirohy (often spelled pierogies) -- Dough packets filled with sauerkraut, potatoes, sweet cabbage or prunes
Riba -- Fish, usually a white fish baked or smoked, which is symbolic of the Christian faith because Christ was the fisher of men
Sol -- Salt
Suseni slivki -- Stewed prunes
Zapraska -- A thick brown sauce used to prepare various soups and gravies. Among the soups prepared with Zapraska base:
Macanka (Machanka)-- A thick mushroom soup
Sauerkraut Soup, with sauerkraut juice added. Usually single ingredients such as green beans, peas, lima beans, mushrooms or butter beans can be added.
Lima Bean Soup
Mushroom-Sauerkraut Soup
Green Split Pea Soup
Caraway Soup
Green Bean Soup
Rice and Mushroom Soup
-- National Slovak Society, Canonsburg
Cousin Ron's Burnt Bottom Chicken Cookies
Caution: Never use this recipe on people you love....
2 Chicken breasts, boiled and cut into 1/2" cubes
1 cans baby Peas
1 can sliced Carrots
Garlic salt
Pepper
Bisquick Biscuits, as per box directions
2 cans chicken gravy
Mix Bisquick. Add peas, carrots, and chicken cubes. Bake on cookie sheet for 30 minutes at 350 degrees. Heat gravy and pour onto biscuits. Watch children cringe and complain.
Cousin Ron K in an attempt to protect the family has given his 1982 recipe for Chicken Cookies.
This was his first attempt at cooking for his young kids after his divorce. Always being creative, this was his interpretation of chicken and biscuits.....but...... in this recipe, the chicken, peas and carrots are baked into the biscuit. The problem.....the juices from the vegetables made the biscuit dough wet and thin, thus burning in the oven. Also, he made enough to last the month.
Caution: Never use this recipe on people you love....
2 Chicken breasts, boiled and cut into 1/2" cubes
1 cans baby Peas
1 can sliced Carrots
Garlic salt
Pepper
Bisquick Biscuits, as per box directions
2 cans chicken gravy
Mix Bisquick. Add peas, carrots, and chicken cubes. Bake on cookie sheet for 30 minutes at 350 degrees. Heat gravy and pour onto biscuits. Watch children cringe and complain.
Cousin Ron K in an attempt to protect the family has given his 1982 recipe for Chicken Cookies.
This was his first attempt at cooking for his young kids after his divorce. Always being creative, this was his interpretation of chicken and biscuits.....but...... in this recipe, the chicken, peas and carrots are baked into the biscuit. The problem.....the juices from the vegetables made the biscuit dough wet and thin, thus burning in the oven. Also, he made enough to last the month.
Caution: Never use this recipe on people you love....
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