Roast Lamb

Rub leg of lamb well with salt and pepper. Make slits in lamb and insert garlic pieces. Prepare oven roasting bag, using directions on box. Put leg of lamb and two small sliced onions in roasting bag and refrigerate overnight. Roast at 325 degrees for   15 minutes per pound.

St. Rochus Church

Zganci

(Cornmeal Mush)

3 cups cold water

1 cup cornmeal

1 teaspoon salt

Into 3 cups water, add cornmeal and salt. Cook slowly for 1/2 hour, stirrring often. As a cereal, sprinkle sugar and add hot milk. Good as a side dish for pork, ham, fresh sausage or kielbasa.

Anne Amershek

Kupus I Grah

(Beans and Sauerkraut)

7 quarts water

1 pound Roman beans

1 large can sauerkraut

1 pound bacon, diced

1 cup flour

1 teaspoon salt

1/2 teaspoon each pepper, garlic, salt and onion salt

1/4 teaspoon paprika

Wash beans. Soak overnight. Cook beans in  7 quarts water for about 2 hours. Add sauerkraut and continue cooking while you prepare the thickenings (below). Saute diced bacon in skillet until thoroughly rendered, then remove bacon from the grease and add to the beans and kraut.

Into the bacon grease, add 1 cup flour and seasonings, stirring constantly, to prevent burning (mixture will begin to thicken and brown). When browned, remove from heat and slowly add 2 cups cold water, stirring as it comes to a smoothness. Add this mixture to beans and kraut. Cook 20 minutes longer.

St. Rochus Church

Sarma

(Stuffed Cabbage)

1 pound ground chuck

1 pound ground pork

2 eggs

1 (8-ounce) can tomato sauce

2/3 cup uncooked rice

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 can sauerkraut

1 large onion

Combine meat, rice, eggs, seasonings and sauteed onion. Plunge head of cabbage into boiling water to soften leaves; separate leaves from head. Place about 2 tablespoons meat mixture into each leaf and roll up, tucking the ends in. Leftover cabbage can be cut up and placed into cooking pot as a bed for the cabbage rolls. Layer these rolls in pot. Cover with rinsed sauerkraut and tomato sauce. Cover with water and bring to a boil. Cook slowly for 1 1/2 hours or so. Yields about 10 cabbage rolls.

St. Rochus Church

Torta Od Maka

(Poppy Seed Cake)

1/2 cup butter or margarine

1 1/2 cups sugar

3/4 cup milk

2 cups cake flour

1/2 cup ground poppy seed

4 egg whites

2 teaspoons baking powder

1/4 teaspoon salt

Soak poppy seed in milk for 1 hour. Cream butter and sugar well. Sift dry ingredients and add to creamed mixture. Add the milk and poppy seed and mix thoroughly. Beat egg whites until stiff and fold into batter. Bake in a greased 9x13-inch pan at 350 degrees for 45 minutes. Sprinkle with powdered sugar.

St. Rochus Church

Kifle Od Sira

(Cream Cheese Kifles)

1/2 pound sweet butter

6 ounces cream cheese

1 egg yolk

2 1/2 cups flour

Cream butter, cream cheese and yolk together thoroughly. Add flour and mix well. Form dough into 4 balls and chill overnight. Cut into small pieces; roll thin and fill with thick tart jam (apricot or plum) or nut filling and roll up. Bake at 350 degrees until lightly brown. Sprinkle with powdered sugar.

St. Rochus Church

 

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