Croatian Recipes

From cookbook "Our Favorite Recipes" by the Women's Guild of St Anthony Croatian Catholic Church,
712 North Grand Avenue, Los Angeles, California 90012
Source: Chris Chesnik "Our Favorite Recipes" St. Anthony Croatian Catholic Church

Recipes via Meal-Master (tm) v8.01
Typed for you by Karen Mintzias

St Anthony Croatian Catholic Church


Title: Sarma
Categories: Croatian, Main dish
Yield: 8 servings

2 lg Cabbage heads
Boiling water
6 sl Bacon; chopped
1 lg Onion; chopped
1 cn Tomato soup (10 1/2 oz size)
2 Eggs
2 ts Salt
1/2 ts Pepper
1 ts Paprika
2 ts Worcestershire sauce
3/4 lb Ground beef
3/4 lb Ground pork
3/4 lb Ground ham
2/3 c Cooked rice

Remove bruised leaves from cabbage and cut out center core. Pour boiling
water over cabbages to soften. Meanwhile, sauté bacon and onion until
bacon is done. Add half the tomato soup. Beat eggs and add salt, pepper,
paprika, Worcestershire sauce, ground beef, pork and ham. Add bacon
mixture and rice and mix thoroughly. Separate cabbage leaves and drain.
Place heaping tablespoon of stuffing at core end of each cabbage leaf and
roll carefully, tucking in ends. Place rolls in layers in Dutch oven or
heavy kettle. Chop small unused leaves and place over to. Pour remaining
soup and add enough water to cover rolls. Cover and simmer 2 to 2-1/2
hours.

Source: Selma Chutuk
St. Anthony Croatian Church Women's Guild (Los Angeles, California)


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Title: Sarma
Categories: Croatian, Main dish
Yield: 8 servings

2 lg Cabbage heads
6 sl Bacon; chopped
1 lg Onion; chopped
1 cn Tomato soup; divided
2 ts Salt
1/2 ts Pepper
2 Eggs
1 ts Paprika
2 tb Worcestershire sauce
3/4 lb Ground beef
3/4 lb Ground pork
3/4 lb Ground ham
2/3 c Rice

Remove the imperfect leaves from the outside of the cabbage heads and cut
out the center cores. Place the cabbage in the sink and pour over it
boiling water. While the cabbage is softening, prepare the stuffing.

For stuffing: Sauté the chopped bacon and onion. Add half the tomato
soup, salt and pepper.

In a large bowl beat 2 eggs. Add the paprika and Worcestershire sauce,
then the ground meats. When thoroughly mixed, add bacon mixture and rice.
When thoroughly mixed, separate cabbage leaves carefully and drain. Place
heaping tablespoon of stuffing at the end of cabbage leaf and roll
carefully; stuff ends in. Place rolls in layers in Dutch oven or heavy
kettle. Chop small leaves and place on top. Pour remaining tomato soup
over top and add enough water to cover rolls. Cook slowly for 2 to 2-1/2
hours. Serve.

Source: Lena Boskovich
St. Anthony Croatian Church Women's Guild (Los Angeles, California)


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Title: Potica
Categories: Croatian, Breads, Holiday
Yield: 12 servings

1/2 c Sugar
1 ts Salt
1/4 c Butter or margarine
1 c Milk; hot
2 pk Active dry yeast
1/4 c -warm water (105 F)
2 Eggs
4 1/2 c All-purpose flour; unsifted

----------------------------------FILLING----------------------------------
3 Eggs
4 c Walnuts, finely chopped
1 c Light brown sugar, packed
2 tb Butter
1/3 c Butter or margarine; melted
1 1/2 ts Cinnamon
1 ts Vanilla

Stir sugar, salt and butter into hot milk; cool to lukewarm. (A drop
sprinkled on wrist will not feel hot.) Sprinkle yeast over warm water in
large bowl; stir to dissolve. Stir in lukewarm milk mixture. Add 2 eggs
and 2 1/2 cups flour; beat at high speed with electric mixer. With a
wooden spoon gradually beat in remaining 2 cups flour. Knead with hand
until dough is stiff enough to leave side of bowl. Place dough in lightly
greased large bowl. Turn the dough over to bring up greased side. Cover
with a towel; let rise in warm place (85 F), free from drafts, until
double in bulk, about 1 hour. Make filling in medium bowl.

Beat eggs slightly; add nuts, brown sugar, 1/3 cup butter, cinnamon and
vanilla. Stir filling to blend well. Shape dough; punch down dough. On
lightly floured surface turn out dough; cover with bowl and allow to rest
for 10 minutes. Roll out to a rectangle 30 inches long by 20 inches
wide. Spread with filling, to 1 inch from the edge. Starting from wide
side, roll up tightly, as for jelly roll. With palms of hands, roll back
and forth so that roll is even all over. On large greased cookie sheet,
form roll into a large coil, seam side down. Let rise in warm place
(85 F), covered with towel, free from drafts, until double in bulk, about
1 hour. Preheat oven to 350 F and brush the roll with the melted butter.
Bake 35 to 40 minutes until golden. Cool on wire rack. Slice crosswise
1/4 inch thick. Makes a 4 pound loaf.

Source: Cathy Arkovich
"Our Favorite Recipes" St. Anthony Croatian Church Women's Guild


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Title: Ajvar
Categories: Croatian, Appetizers, Vegetarian, Vegan
Yield: 6 servings

2 lg Eggplants
6 lg Red or green sweet peppers
Salt
Pepper
1 Garlic clove; minced
1 Lemon; juiced
1/2 c Oil, preferably olive oil
Parsley; minced

Bake eggplants and sweet peppers at 350 F until tender when pierced with a
fork. Peel skin from hot vegetables and chop or mince the vegetables.
Season to taste with salt and pepper and stir in the garlic and lemon
juice. Gradually stir in as much of the oil as the vegetables will absorb.
Mix well. Pile into a glass dish and sprinkle with parsley.

Source: Jane Rinear
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Croatian Bribirski Prisnats
Categories: Appetizers, Croatian
Yield: 1 recipe

1 lb Ham
1/4 lb Bacon; cubed
1 1/2 lb Jack cheese; cubed
3 bn Green onions
-- cut into small pieces
12 Eggs
1 Cake of yeast
1/2 c Butter
1/4 c Warm water
Salt
Pepper
Flour

Dissolve yeast in warm water with 1 tablespoon flour; stir and set aside
to rise. Fry bacon in butter or margarine for 2 minutes. Add ham and the
green onions; set aside to cool. Beat eggs and add enough flour to make a
soft batter. Add the raised yeast and mix. Add ham, bacon and onions and
mix. Add Jack cheese, salt and pepper to taste. Put into a large bowl to
rise for about 2 or 3 hours. Grease and flour pan; bake at 350 F for
about 1-1/2 hours or until top is nice and brown.

Source: Mary Plovanic
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Vipava Soup
Categories: Soups, Croatian
Yield: 10 servings

15 oz Beans
21 oz Sauerkraut
1 lb Salt pork
1 lb Potatoes
Water
1/2 c Fat
1 tb Flour (heaping)
1 Onion
Salt
3 Bay leaves
3 Garlic cloves
Peppercorns; to taste
5 tb Sour cream

Soak the beans overnight. Cut the sauerkraut into strips. Cook the meat,
potatoes, beans and sauerkraut separately. When the meat is cooked, bone
it and cut into cubes. Dice the potatoes. Crush the beans. Make a roux
with the fat, flour and onion. Put meat and vegetables into a pot; add
the roux and the bay leaves. Cover with the stock; cook 5 minutes longer.
Before serving, add the sour cream.

"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Salad from Sopovo
Categories: Salads, Croatian
Yield: 1 salad

6 c Diced tomatoes
6 Hot green peppers; minced
1/3 c White wine vinegar
1 Garlic clove; minced
Parsley
4 c Green peppers
2/3 c Olive oil or vegetable oil
1/2 ts Salt
3/4 lb Feta or Provolone cheese
-- cut into cubes

Place tomatoes, green peppers and hot peppers in a large bowl. Combine
oil, vinegar, salt and garlic; pour over tomato mixture and toss. Top
with cheese. Garnish with parsley. To serve, toss cheese cubes with
tomato mixture.

Source: Madge Penich
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Kiseli Kupus (Sauerkraut)
Categories: Croatian, Vegetables
Yield: 1 batch

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.

Source: Ivan C. Tiholiz, M.D.
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Zafrig
Categories: Sauces, Croatian
Yield: 1 batch

1/3 c Lard or oil
1/2 lg Yellow onion
1/3 c Flour
1 tb Paprika

Melt 1/3 to 1/2 cup lard (or use oil or like quantity) over medium heat.
Cut half of a large yellow onion into small pieces and simmer in the lard
until transparent. Add 1/3 to 1/2 cup flour and stir constantly until
flour is dark brown. Add 1 tablespoon paprika; stir into paste and pour
the paste over the Cuspajs (recipe separate). Serve in large soup bowls
and have plenty of French bread on hand. This is a meatless main course,
serve at least once a week in Jugoslavia. The Zafrig is also used in
boiled pinto beans with smoked ham hocks.

"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Cuspajs
Categories: Croatian, Vegetables
Yield: 1 recipe

1 Head green cabbage
1 Green pepper
Salt
2 c Cubed potatoes
Zafrig (recipe separate)

Select 1 firm head green cabbage and 1 green pepper. Cut cabbage into
large cubes. Put cubes into large soup pot and barely cover with water.
Halve the green pepper and put on top of cabbage. Salt to taste; boil
until tender. Add 2 cups cubed potatoes. Cook until potatoes are tender.
Pour over Zafrig and simmer for 10 minutes.

"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Slavonija Braised Lamb
Categories: Main dish, Meats, Croatian
Yield: 1 recipe

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.

Source: Katica Biglbauer
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Chicken Lonac
Categories: Poultry, Main dish, Croatian
Yield: 1 recipe

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.

Source: Sari Ciketic
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Chicken Moskva
Categories: Main dish, Poultry, Croatian
Yield: 4 servings

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.

Source: K. Pavesic
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Goulash
Categories: Main dish, Croatian, Meats
Yield: 12 servings

3 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.

Source: K. Pavesic
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Easter Bread (Paska)
Categories: Breads, Croatian
Yield: 1 recipe

1 Cake or pkg. yeast
2 c Lukewarm milk
9 c Flour
1 c Butter; soft
1 c Sugar
4 Eggs
1 ts Salt

Crumble yeast into bowl; add 1 cup milk and 1 cup flour. Mix and set
aside to rise in warm place. Cream butter; add sugar and eggs and mix
well. Add remaining milk. Knead until dough is smooth and elastic. Set
aside in warm place until double in bulk. Form into desired shapes.
Allow dough to rise in double buld in pans; bake at 350 F for 30 to 35
minutes. Halfway through baking, brush top with beaten egg yolk to which
a little milk has been added.

Tip: If you melt 1 stick butter and knead into dough it will keep paska
soft.

"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Pogaca (Farmer's Bread)
Categories: Breads, Croatian
Yield: 1 pogaca

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.

Source: Lubica Blekic
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Prsurate (Holiday Season Drop Doughnuts)
Categories: Breads, Croatian
Yield: 1 batch

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").

Source: Pavica Palaric Bajlov
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Large Chocolate Yeast Cake (Not a Sweet Cake)
Categories: Cakes, Croatian, Desserts
Yield: 1 torta

1 c Butter
2 c Sugar
3 Eggs; (beat one at a time)
3 c Cake flour
1 ts Baking soda
1 Cake yeast
1/4 c Lukewarm water
1 c Milk
2 oz Chocolate; melted
1/2 c Chopped nuts
1/2 ts Salt

Sift flour, salt and soda together. Cream shortening with sugar until
fluffy. Add unbeaten eggs, one at a time, and beat well after each
addition. Soften yeast in 1/4 cup of lukewarm water, then beat into first
mixture. Add milk, melted chocolate, sifted dry ingredients and chopped
nuts. Then beat 5 minutes. Put in icebox for few hours or overnight. Bake
in 350 F oven.

Source: Madge Penich
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Okrugli Vrsak
Categories: Desserts, Croatian
Yield: 1 cake

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.

Source: Mary Aziz
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Torta From Brac
Categories: Desserts, Cakes, Croatian
Yield: 1 cake

8 Eggs
1 c Sugar (or more)
2 c Walnuts
2 c Almonds
1 Orange; rind grated & juice
1 Lemon; rind grated & juice
3 tb Grated dry bread
2 tb Vanilla
2 tb Maraschino liquor
2 tb Rum
1/8 ts Allspice

Grind the nuts with a special grinder until them become as flour. You
will have to have a special grinder for this.

Beat 8 yolks and 4 whites of eggs with sugar for about 1/2 hour, on speed
8. While the eggs are beating, prepare the following ingredients. Grate
the bread. Prepare the rind and juice from the orange and the lemon; add
flavoring and allspice to the rind and juice, keeping bread separate.

When the egg yolks are ready, beat 4 egg whites, which you have reserved,
until stiff. Now fold into the egg yolks all the ingredients, alternating
them. Do this very gently, so tha tyou do not beat the air out. Grease a
14 x 10 inch pan heavily and flour it well. Bake at 325 F for about 1
hour. Be sure to preheat your oven to the correct temperature before
baking the torta. When torta is baked, cool for 10 to 15 minutes and turn
out on dish. Either frost the cake or use powdered sugar on top as
desired. Serve.

Source: Cathy Arkovich
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Biskotine
Categories: Desserts, Croatian, Cookies
Yield: 1 batch

1/2 c Butter
1/2 c Sweet butter
4 c Sifted flour *
4 ts Baking powder
6 Eggs
1 1/2 c Sugar
1 ts Vanilla
1 ts Brandy or whiskey
1 ts Anise flavoring

Cream butter and sugar together thoroughly; add eggs, one at a time,
beating well after each addition. Add flavorings. Sift and add dry
ingredients. Place dough in freezer for awhile. Then shape into small
loaves, about 1 inch around and place on cookie sheet. Bake at 375 F for
about 25 to 30 minutes.

Remove from oven and cut loaves into desired thickness. Lay (slices) flat
on cookie sheet and lower temperature to 200 F for 15 to 20 minutes.

*NOTE: I use 2 cups cake flour and 2 cups regular flour

Source: Madeline Yeseta Gavran
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Croatian Cookies
Categories: Cookies, Croatian, Desserts
Yield: 1 panful :-)

1/2 lb Sweet butter
1/2 c Sugar
1 Egg yolk
1/2 ts Salt
2 1/2 c Flour
4 Egg whites
1 c Sugar
3/4 c Finely ground walnuts
1 ts Lemon extract
Blackberry jelly

Cream butter and sugar; add egg yolk and salt. Add and salt. Add flour
gradually and beat. Pat dough into thin layer in 12 x 12 inch pan. Beat
egg whites; add sugar until stands in stiff peaks. Fold in ground nuts
and flavoring. Spread jelly over and swirl meringue on top. Sprinkle with
chopped nuts; bake at 350 F about 45 minutes. When warm, cut in squares.

Source: Mary Mandekic
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Croatian Garabije
Categories: Cookies, Croatian
Yield: 1 batch

5 c Sifted flour
2 c Sugar
1 c Butter
1 c Shortening
6 Egg yolks
2 tb Sour cream
1 1/2 ts Vanilla

Make as for pie crust; roll out and cut with cookie cutter or cookie
press. Bake 12 to 15 minutes at 350 F.

Source: Chris Chesnik
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Hrstule
Categories: Desserts, Croatian
Yield: 1 batch

6 Eggs
1/4 c Sugar
2 ts Butter
1 1/2 l Cooking oil
1 ts Lemon peel bits
1 tb Rum
1 ts Vanilla
2 lb Flour; blended with...
3 ts Baking powder

Separate eggs; beat whites until they "peak". To slightly beaten eggs,
add sugar and cooled, melted butter; blend until smooth. Add the egg
whites, lemon peel, rum and vanilla and blend. Add enough flour (about 2
pounds) to make a dough that will roll nicely. Roll out the dough to 1/8
inch thickness. Cut into 5/8 x 6 inch strips.

Over quite hot fire, heat the oil until it stops hissing or "speaking".
Use a pan to give you an oil depth of about 2 to 2-1/2 inches. This will
allow your hrstule to submerge when you drop it in, and whenit rises to
the surface, it pretty well indicates readiness to turn. Turn and cook
both sides a golden brown color. Coat with powdered sugar while hot.
Twist in various shapes or knot your hrstule before droppoing into oil.

Source: Vjera Viskovic, Jelsa, Otok Hvar
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Gibanica
Categories: Desserts, Croatian
Yield: 1 recipe

-----------------------------------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.

Source: Anne Price
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Paradizet
Categories: Desserts, Croatian
Yield: 1 recipe

4 Egg yolks
4 Egg whites
5 ts Sugar
1/2 qt Milk
5 lg Cookies (about)

Beat egg yolks with 4 tablespoons sugar. Beat the egg whites. Boil the
milk with 1 tablespoon sugar. When the milk is boiling, add the beaten
egg to the boiling milk, spoon by spoon, letting it boil for a couple of
minutes and removing it, spoon by spoon and drop into a bowl in which you
previously place five crunched cookies. Continue this until there are no
more egg whites left. Then pour the remaining milk over the beaten egg
yolks, stirring over a hot plate until it stiffens (like pudding). When it
is thick, pourit over the egg whites and cookies. Cool in refrigerator
and serve cold.

Source: Mary Usmiani
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Knegli (Plum Dumplings)
Categories: Desserts, Croatian
Yield: 15 dumplings

15 Plums
1 1/2 c Mashed potatoes
-- (freshly cooked)
1/2 ts Salt
2 Eggs; beaten
1/4 c Farina
1 1/2 c Flour
7 1/2 ts Sugar

Add salt and eggs to mashed potatoes and combine farina and flour. Mix
and knead. Roll out dough and cut into 15 squares; wash, pit and dry
plums. Place 1/2 teaspoonful of sugar in center of each plum. Place plum
in center of each square and fold dough around plum so that it is
completely covered. Drop into boiling, salted water and cook for 20
minutes. Drain and serve topped with buttered bread crumbs.

"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Poppy Seed Kolache
Categories: Desserts, Croatian
Yield: 60 pieces

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.

Source: Rose Marie Miller
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Appetizer from Black Grapes (Mantala od Grozdja)
Categories: Fruits, Appetizers, Snacks, Croatian
Yield: 18 pieces

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.

Source: Anka Prkacin
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Candied Figs
Categories: Fruits, Candies, Croatian
Yield: 1 batch

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.

Source: Tonka Bebek
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Kotonjata (Christmas Candy)
Categories: Croatian, Candies, Fruits, Desserts
Yield: 1 batch

13 lg Quince
2 Lemons
2 c Water
Sugar
1 c Lemon juice; strained

Select desired number of even colored (not spotted) quince. I use 13
large quince. Wash and peel as you would an apple. Use a shredder and
grate on largest holes. Place all meat in a heavy pot with juice of 2
lemons and 2 cups of water. Cook over lowest flame for at least an hour
or an hour and a half. Test to see if quince is soft. Remove from fire.
Measure the cooked quince by cup and return to pot. Add equal number of
quince and sugar in the same pot. Stir well until blended. Cook on
medium heat, watching carefully that it doesn't scorch. Reduce heat to
lowest setting for an hour, stirring frequently. After first half hour
add 1 cup strained lemon juice. Test quince by placing a teaspoonful on a
small plate. If it doesn't run, it's ready to pour on platters or in
Pyrex bakiing dish about 1/4 inch thick. Let dry for 3 days, turning
frequently. Cut in smaller pieces to help turn easier. When hardened,
wrap and refrigerate until used.

Source: Anka Prkacin
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Gnocchi
Categories: Side dish, Pasta, Croatian
Yield: 1 batch

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.

Source: Branka Mirkovic, Zadar
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Polenta
Categories: Side dish, Grains, Croatian
Yield: 10 servings

2 qt Water
1 tb Salt
2 c Yellow corn meal (polenta)
1/2 c Butter
1/2 c Parmesan cheese

Bring salted water to boil; add polenta, stirring constantly with a wooden
spoon. Add butter and cheese; cook over low heat, stirring continuously
for 25 minutes. Polenta can be served with Italian sauce, or rinse a
shallow baking dish with cold water, pour in polenta mixture, spreading so
it is 1/2 inch thick. Cover; cut into 2 inch squares; saute in 1/4 cup
butter over moderate heat, turning 3 or 4 times until lightly browned and
serve as a starch with any kind of meat.

Source: Zeljka Vlasic
"Our Favorite Recipes" St. Anthony Croatian Catholic Church


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Title: Sausage (Kobasa)
Categories: Meats, Croatian
Yield: 1 batch

25 lb Pork shoulder, ground
1 c Salt
3/4 c Paprika
1/4 c Black pepper
2 tb Allspice
2 Garlic cloves

Crush the garlic. Put the garlic in quart jar; fill with water. This
will flavor the water. Place all the other ingredients in a large pot.
Strain the water from the garlic. Add to the meat mixture. Refill quart
jar with an additional quart of water. Add as needed to thin meat. Use
lukewarm water to make mixing easier. Mix well. Stuff into casing.

Source: Chris Chesnik
"Our Favorite Recipes" St. Anthony Croatian Catholic Church
 

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Recipies compiled on April 14, 1994