OCR Text |
Show SECTION By DONETA GATHERUM By LUCILLE STRINGHAM A request made just two weeks ago for some Slavic recipes native to Czechoslovakia was answered promptly by Michael Uzelac of Bountiful. Rice is an economical, nutritional, easy to prepare food. Rice is bland and very compatible with many foods. MR. UZELAC is the son of immigrant parents who came from Serbia which is now Yugoslavia. Througout his lifetime, Mr. Uzelac has collected that are RICE IS easy to cook, you can boil, steam, oven cook, fry it and also cook it in your microwave. Most kinds of rice swell during cooking. One cup of uncooked white rice makes 3 cups of cooked rice. One cup g of precooked or rice yields from 1 cup to 2 cups of cooked rice. To keep as many nutrients as possible in cooked rice do not wash rice before cooking. Packaged rice is clean. Use only the amount of water that will be absorbed during cooking. Do not rinse rice after cooking. recipes Servian or Slavic. He remembers well the many special foods his mother prepared using ingredients, methods and recipes she learned in Serbia. Both Yugoslavia and Czechoslovakia are nations that trace their origins back to numerous Serbian clans which evolved over the centuries into the the Slovene, the Czech and the Bulgarians. Indo-Europe- Serbo-Croatin- quick-cookin- s, THE SLAVS have a history of having to fight off invasions to preserve their native ways. For 400 years the Turks ruled Yugoslavia. Most Slavs belong to the Greek Orthodox faith. There are some Roman Catholics in the Slavic countries and a few Moslems. BOILED WHITE RICE (Fluffy) cup white uncooked rice 2 cups boiling water 1 tsp. salt 1 MOST OF the people are farmers and so it is natural that their main meats would be lamb, pork and chicken. Sauerkraut is a mainstay in the diets of the Slavic people. Strudel is a popular dessert. Mr. Uzelac claims Serbian food is the best in the world. He says the recipes are easy to prepare although some extra time is needed to fix some of the dishes. The directions are simple and the food is well worth the effort and time taken to cook the Serbian way. STIR RICE into boiling salted water. Bring to a boil. Reduce heat until water is just boiling and cover with a lid. Cook for 20 minutes. Do not stir, do not lift lid. After cooking remove from heat and do not remove lid. Let rice stand for 15 minutes. Stir lightly with a fork and serve. Serves 6. ONE OF THE most popular main dishes is stuffed cabbage rolls or Sarma. STUFFED CABBAGE ROLLS (Sarma) By KATHRYN JENNINGS If using fresh cabbage: Cut out core; place core side down in a large pan of boiling water, adding 3 Tbsp. of vinegar. Cook about 10 minutes until leaves soften but are firm; dont overcook. Keeping the cabbage in hot water, remove the leaves carefully one at a time with kitchen tongs. Trim heavy veins carefully then fill each leaf as you go along. Lenarda Johnson is beginning to mix a moist fruity carrot cake. This dark cake with shredded carrots, walnuts and dried apricots or other dried fruit keeps moist for several days, or even longer. It may be frosted with a cream cheese frosting or served just plain if you are watching calories. Any way it is served, it is delicious. IF USING sour head of cabbages, rinse leaves with warm water. Trim heavy vein carefully. 1 ' SARMA large head cabbage CARROT CAKE 4 eggs IVa cup liquid shortening lVi cups sugar 3 cups flour 2 tsp. soda 2 tsp. baking powder 1 tsp. salt 1 tsp. cinnamon 3 cups shredded carrots Vi cup walnuts, chopped 2 pounds ground beef Vi pounds ground pork Va cup rice, uncooked 7 slices bacon, cup up and fried 1 large onion, chopped fine 1 2 eggs 2 Tbsp. salt Pepper to taste Garlic clove 1 cup water cup dried apricots, or (Other dry fruit, chopped 1 COMBLNE the flour, soda, baking powder, salt and cinnamon, blending well and set aside. Beat the eggs well, adding sugar and beating until fluffy, beat in oil and then gradually add the dry ingredients and stir until smooth. Then stir in the carrots, nuts and dried fruit. MIX ABOVE ingredients until well blended. Place about two heaping tablespoons of mixture on each cabbage leaf starting with the stem end; roll once, then fold over one side and roll again; tuck in other side to hold in place. Cover bottom of pan with several leaves of cabbage (if using fresh cabbage, add a large can of sauerkraut, undrained; if using sour head of cabbage, cut up remaining leaves and place on bottom of pan). Layer cabbage rolls; add enough water to cover. Cover and simmer about 2'k hours. About 20 minutes before the rolls are cooked, make a brown sauce. ROUX (Brown Sauce) 6 Tbsp. shortening 4 Tbsp. flour About 2 cups of liquid from pot of cabbage rolls BROWN FLOUR in hot shortening; remove from heat. Add liquid all at once, stirring constantly, until smooth. Pour over rolls and continue cooking cabbage rolls about another 20 minutes. Canned tomatoes, tomato sauce or tomato juice can also be blended with water covering cabbage rolls. STUFFED GREEN PEPPERS The same cabbage roll ingredients can be used to fill peppers (omitting sauerkraut). Cook stuffed peppers with tomato soup diluted with water to cover. GARLIC POTATOES Cut potatoes into bite-siz- e pieces and boil. Take three cloves of garlic and smash them to a pulp. Combine the garlic with Va cup salad oil and a little pepper. Drain the water from the potatoes, saving just a little to add to the mixture. Serve the potatoes hot. Pour the garlic-oi- l over them just before eating. mixture garlic A more simple meal that is a national favorite is barley soup. BARLEY SOUP-IIA- BONE Ham.bone 5 quarts water 1 Va cups barley 2 carrots, sliced thin 1 large clove garlic, minced 2 large onions, chopped 1 large can tomatoes ADD WASHED barley to cold water and bring to a joil. Skim several times. Add the ham bone and remain- -' 1 ing ingredients. Cook over a medium flame for Vi to 2 to have to tends thicken, you may lours. (Since barley add a little water when reheating.) BAKE IN a greased 9x13 inch pan or in loaf pans, either way it is good. COOKING RICE IN MICROWAVE Put 1 cup of rice and 2 cups of hot water with 1 tsp. salt in a microwave dish with a lid. Put covered dish in microwave and cook on high heat for 17 minutes, stirring once while it is cooking. BROWNED RICE cup raw rice Va cup margarine or butter 'A cup chopped onion Va cup chopped celery 3 cups water 2 chicken or beef bouillon MELT BUTTER or margarine in frying pan, add the bread crumbs and stir, cooking 3 2-- minutes. Mix all other ingredients together and place in a but- tered casserole dish. Sprinkle with the bread crumbs. Bake for 25 minutes at 350 degrees. Serves 6. RICE PUDDING 1 1 1 BRING TO a boil and turn heat to low and steam 5 minutes or until all water is cubes HEAT MARGARINE or butter in heavy skillet, add rice and stirring constantly, cook for about ten minutes. Add chopped onion and celery, and continue cooking 2 or 3 minutes. Add water and seasonings and simmer over low heat for 30 minutes. Serves cup of cooked chopped chicken can be added after rice is 6-- cup uncooked white rice cup water tsp. salt 1 1 tender. FIESTA RICE 2 cups cooked rice 1 can cream of chicken soup Vi cup fine bread crumbs 1 tablespoon butter or margarine 1 Tbsp. finely chopped parsley or 'A tsp. dried parsley flakes 1 Tbsp. chopped pimiento Use your favorite icing and enjoy. The following cream cheese recipe is always good too. absorbed. Add: 5 cups milk Cook over low heat for 1 hour, stirring occasionally. Soak: 'h cup raisins for 15 minutes Combine: 4 eggs beaten 23 cups sugar 'A cup milk Add to rice mixture and cook over low heat until thick- ened and pudding coats a spoon. Add raisins 6 Tbsp. margarine or butter I tsp. vanilla Cinnamon and nutmeg to taste. Serves DRALN KRAUT and shears, stir in sugar and let stand for about one half hour. Add remaining ingredients, cover in a bowl or glass conCREAM CHEESE tainer and chill in refrigerator for 12 hours, to blend flavors, FROSTING 1 pkg. cream cheese, then serve. Serves 6 to 8. z. softened A cup butter, softened 2 cups or more powdered sugar 2 tsp. vanilla BEAT ALL ingredients together until creamy and spread over cake. Two German recipes have been requested, after an all German type dinner was held recently and these have been supplied by Lenore Firebaugh of Centerville. THERE IS a sauerkraut salad and a cherry kuchen, both delicious for those who like to try unusual recipes. SAUERKRAUT SALAD 2 cups sauerkraut, well drained Vi cup celery, chopped Vi cup carrots, shredded Vi cup green pepper, chopped Vi cup onion, chopped or less if desired Va cup pimiento, chopped, optional Vi cup sugar CHERRY KUCHEN For the dough: Vi cup shortening 'A cup sugar 1 tsp. salt 1 egg yolk cups flour CREAM shortening which has been softened with sugar, salt and egg yolk, mixing well. 1 'A Cut in flour to make fine crumbs and press into the bottom and up the sides of a greased 10 inch pie pan. Filling: VA lb. pkg. frozen pie cherries, thaw and drain Va cup plus 2 Tbsp. sugar 3 eggs, beaten 'A cup melted butter V tsp. almond flavoring Cinnamon ARRANGE cherries on the dough in pie pan, lightly com- bine sugar, eggs, butter, almond extract and pour over the cherries, sprinkling lightly with cinnamon. Bake at 375 degrees for 45 minutes, or until set. Cool and serve plain or with whipped cream or vanilla ice cream, kj VEAL PAPRIKASH 2 pounds shoulder of veal Vz cup salad oil 1 clove garlic 2 large white onions, sliced 2 Tbsp. parsley, chopped Vi green pepper, cut in strips 3 Tbsp. paprika 2 tsp. salt 3 Tbsp. cornstarch 2 cups water cubes; heat oil in heavy skillet CUT VEAL in with the garlic. Remove garlic and add onions; cook slowly until brown. Add seasonings, veal and cook over low heat. Add the water and simmer gently for 2 hours or until tender. Add the cornstarch which has been blended with 2 Tbsp. water; cook 10 minutes. Serve with hot noodles. Garlic is a most important herb that is used in almost every meat and vegetable dish. Mr. Uzelac says garlic potatoes are more popular with his family members than potato salad. They are easy to prepare. ch ONE OF the best uses for Sauerkraut is with ham slices or a ham hock. Wash a small leg of ham, a ham hock or any other piece of ham. Cook it for 3 or 4 hours with Sauerkraut until the meat falls off the bone. This is delicious the second or third day after it has cooked. When using Sauerkraut, Mr. and Mrs. Uzelac say, it is very important to wash the canned Sauerkraut two or three times before serving. The canned food is too salty. SAUERKRAUT is shredded green cabbage that has and weighted down in a crock been layered with salt until it ferments, an ancient way of preserving before canning and freezing vegetables was known. Sauerkraut has a distinctive slightly sour quality that blends deliciously with pork, ham and sausages. Dont buy sauerkraut with sugar added. Wash thoroughly. FAVORITE RECIPE cut into short pieces with kitchen Lenarda Johnsons favorite recipe is a moist, fruity carrot cake, great with a full course meal, lunch or glass of milk. She also has recipes for German sauerkraut salad and both a bit different, but delicious. cherry kuchen |