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Recipes from Heritage Celebration 2023- alphabetical order
Chicken Paprikash
Czech Tomato Salad
Ingrid Synan
4 lb chicken cut up
1 medium onion
1 Tbs shortening
1 Tsp paprika
1 Tsp salt, 1/2 Tsp black pepper
1 Tbs flour
1 quart half and half
Brown onions in shortening in dutch oven, add all seasonings and chicken pieces.
Barely cover chicken with water. Cover and simmer slowly under medium low heat until tender.
Remove chicken and keep warm. Add flour to 1/2 cup half and half. Mix with whisk until smooth.
Add rest of half n half. Let it come to boil while stirring. Lower heat to simmer and add chicken back until thickened.
Serve over noodles, dumplings or rice.
Crockpot Kielbasa & Sauerkraut
Sue and Mike Peters
1 ½ pounds of fresh kielbasa, cut into 1-inch pieces
1 pound of sauerkraut, with or without caraway seeds
1 tablespoon of brown sugar
1 can beer (optional but recommended)
Combine all ingredients into a crock pot.
Cook on low heat for 4 to 5 hours, or until meat is at least 145 degrees F.
Czech Cucumber Salad
Erma and Dave Kuboushek
1 Cucumber
1 & 3/4 cups cold water
2 Tbs sugar
1/2 Tbs salt
1/4 cup apple cider vinegar
1/4 tsp pepper
Peel cucumber and cut off ends. Roughly shred in a large hole grater; or thinly slice.
Combine water, sugar, salt, vinegar and pepper. Whisk well and adjust flavor to taste with more sugar or salt
Pour dressing over cucumbers and chill until cold. Makes serving for 2.
Erma and Dave Kuboushek
3 fresh, ripe tomatos, 1 medium yellow onion
4 Tbs cold water
1 Tbs olive oil or canola
1 Tsp sugar
1/2 Tsp salt and dash black pepper
1 Tbs white vineger
Wash tomatoes and cut into wedges. Peel onion and finely chop.
Combine water, vinegar, oil, salt, pepper and sugar and whisk thoroughly to blend.
Toss tomatoes and onions with dressing and chill before serving. Garnish with chopped parsley. Makes serving for 2.
Flan Argentina
Betty Bartch
1 can evaporated milk
1 can sweetened condensed milk
2% milk
6 eggs
1 Tablespoon vanilla extract
1 cup sugar
On stovetop, melt the sugar over medium heat in a pan that holds at 6 cups to form a caramel. Let set until cool.
In mixing bowl combine the evaporated milk, condensed milk and the empty evaporated milk can filled with 2% milk. Whisk until frothy. In another bowl, beat the eggs until frothy. Add the eggs and vanilla to the mixture. Pour into the mold. Cook in a 350F oven, in a double boiler, for 1 hour or until a knife inserted in the center comes out clean. Let the flan sit on a cooling rack for 4 hours. Unmold the flan onto a serving plate. Put in the refrigerator for 24 hours.
Fruit Custard Pie
Lennie Webster
A specialty of old time cooks in southern Illinois, a staple of the threshing runs for breaks and/or the main noon meal. Almost any fruit can be used, either canned or fresh. Apples and pears should be pre-cooked.
This recipe is for a 9 inch deep dish pie. I use a bought pie crust. Place your crust in the pie pan with little flour in the pan before the crust. Put your fruit in the crust and distribute it evenly. Preheat oven to 425 F.
For the custard topping:
½ cup sugar
1 Tbs flour
pinch of salt
Vanilla exrtract & Almond extract flavoring to taste
3 eggs beaten
¾ cup milk (use ½ cup evaporated milk and ¼ cup whole milk for a richer taste)
Mix well and pour evenly over fruit in pan. Place a cookie sheet under the pie while baking to catch any cook over. Bake for 15 min. Reduce heat to 350 and bake for about 25 min. more Allow to cool.
ENJOY! It goes well with a glass of milk or a bit of ice cream!
Graham Cracker Cake
Barb Mazza
2 Tbs. butter 2 eggs, separated
1/3 cup shortening (I use all butter) 2/3 cup sifted flour
1/2 tsp. salt 2½ tsp. baking powder
1 tsp. vanilla 1-1/3 cups fine graham cracker crumbs
3/4 cup sugar 3/4 cup milk
Blend first 4 ingredients. Add sugar gradually & cream well. Add egg yolks & beat well. Sift together flour & baking powder & mix with graham cracker crumbs. Add dry ingredients alternately with milk to the egg mixture. Fold in stiffly beaten egg whites. Bake in 2 greased 8" layer pans in a 375º oven for 25 minutes. Frost or serve with whipped cream or Cool Whip.
Kielbasa in Jam Sauce
Kathy Biss
2 rings of pre-cooked Kielbasa
18 oz jam or preserves (apricot, plum, or peach - I used apricot)
Vegetable oil for frying
1/4 cup Dijon mustard
Slice Kielbasa into about 1/4 to 1/2 inch rings. Fry in a little oil until each side is lightly caramelized. Drain on paper towels.
Mix together jam or preserves and dijon mustard. Heat until combined. Add kielbasa and simmer about 10-15 minutes.
Serve with Salt Potatoes
Bags available at Wegmans. Follow directions on bag. Serve with melted butter.
These originated in Syracuse, NY in the 19th century when immigrants working in the salt mines would boil potatoes in the salt brine for their lunch.
Slovak Kolache Nut Roll
Debbie Andrews
1/2 pound butter 5 cups flour
1 can evaporated milk 1/2 cup milk
1 small package yeast 2 tbs sugar
3 egg yolks 2 tsp sugar
1 tsp salt
NUT FILLING:
1 pound walnuts (or pecans) ground
1/4 stick butter melted 1 cup sugar
1 tablespoon honey 1 tsp vanilla extract
2 tsp dark molasses 1/4 to 1/2 cup milks
Cut butter into flour till crumbly. Warm the evaporated milk 30 sec. in microwave, add the egg yolks, 2 tbs sugar, and salt, mix well. To warmed regular milk, 2 tps sugar, yeast, and dissolve until bubbly. Add both liquids to the flour mixture, mixing slowly, then knead well. Place in a greased bowl, covered with plastic wrap in refrigerator overnight.
Next day, spinkle with flour and knead, separate into six portions, roll out 1/8 thick and spread with nut filling. Roll up like a jelly roll, with seam on bottom. Crimp ends. Place on greased cookie sheet. Cover with kitchen towel and let rise for 1/2 hour. Brush with beaten eggs and bake at 350°F for 30 minutes. Serve sliced with a generous sprinkle of powdered sugar.
Nut Filling:
Mix together all ingredients, adding just enough milk to get a good moist consistency to spread with a knife. Add more milk as needed.
Sweet & Sour German Green Beans with Onions & Bacon
Erma Kuboushek
1 lb fresh green beans, washed and trimmed
4 slices bacon
1/4 cup onion, finely chopped
2 Tbs apple cider vinegar
2 Tbs water
1 Tbs brown sugar
1 Tsp brown mustard
1/4 Tsp salt & pepper
Cook beans until tender and drain well. Fry bacon until almost crispy. Add onions and saute until soft.
Mix vinegar, water, sugar and mustard, and pour over bacon and onions. Simmer to slightly reduce.
Add the cooked green bean and stir to coat and heat through. Season to taste with salt and pepper.