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Show 4D WsdriMdayi August C3, 1084 Bun Advocato ' i , ;;;r uu 1 ' iv.'L' ' . ' Jv V, , 'V ' . ' ft ' 4V LtI A 'fi'h' V v Aj' s' ; sr. f AAl i f , don't know Slovenian, you would still be able to confirm what these say after being at the Slovenian Day Picnic in Price Sunday afternoon. For the on the little girl to the interpretation, read the Frankie Lynn Zupon, at 15 months of age, is probably the youngest member of SNPJ. The idea of the picnic is to help the youngsters carry on the old traditions. Frankie enjoyed the food traditions. right. This year's celebration added the 80th anniversary of the Slovene National Benefit Society (SNPJ) to the festivities and drew the largest crowd ever. If you T-sh- c ZEHNDER By CHUCK Managing editor Slovenians celebrate their heritage every year with a picnic at the Price City Park. This year was no exception. Not only did the celebrating continue in 1984, but it was the 80th anniversary of the organization. Lorraine Babcock, secretary for Lodge 689, Helper, and picnic chairman, said this was the best attended Slovenian Day Picnic ever. little rain fell at the park, but tiie clouds kept the temperature down and those who attended 7, this annual affair had an ob- viously good time. The smells of Slovenian cooking and coffee and beer seemed to beckon passerby into the pavilion. Those who came, didn't leave until it was over for the day. Slovenians are, typically, laborers and country folk, according to one of themselves. button-box-" accordian Hie music and polka dancing seemed to testify to that fact. The music was good, the laughter loud and the food and dancing robust. John Costello and Tony Kokal, Sr., both of Helper, provided accordian music during the day. Mrs. Babcock said both men were Richard Lake Salt 33, City, Roginski, accordian to added a make a trio. Sometimes people refer to the Slovenians as Austrians since they were under Austrian rule for about 300 years. But the Slovenians have retained their own language and traditions, self-taug- ht. key-boa- rd them among being ex- well-rea- d and ceptionally cherishing their vast libraries. Many Slovene immigrants came to the United States in the early 1900s looking for freedom and a better way of life, Mrs. Babcock said. "Many of them are our parents and grand- , minutes. Bake at 350 degrees for about one hour or until a toothpick inserted in the center comes out clean. Let cool for five minutes before turning out. C.milk 2 pkgs. active dry yeast VC warm water 3 eggs (separated) 2 C. sifted flour Y teas, salt parents." Moms Flancate y C. sugar The Slovene National Benefit Society (SNPJ) was formed in Chicago in 1904 as a fraternal organization for social and economic reasons. An insurance program was established to protect working members of the chopped walnuts teas, cinnamon 2 C. 12 1 3 Tbsp. sugar C. white wine 3tblspns.sugar Vz C. chopped pitted dates C.milk 1 C. sugar Heat butter and milk together until butter is melted. Cool to lukewarm in a large bowl. Dissolve the yeast in the warm 'water and beat in Ok egg yolks. Blend in the cooled milk and butter mixture. Sift in the flour, salt and y cup sugar. Beat until mixture is smooth and creamy in color. Cover bowl and refrigerate overnight. The following day, blend walnuts, cinnamon, three tablespoons of sugar, dates and milk in a sauce pan. Cook over medium heat, stirring until mixture thickens. (This takes about ten minutes). Remove from heat and cool. Beat the egg whites until stiff and slowly add one cup sugar, beating until Fold into the meringue-likcooled walnut mixture. lodge. Many of these early imwest to Carbon moved migrants County and work-i- n the western coal field. aqpepted very' difficult and dangerous work," Mrs. Babcock said, and found social and financial security within the lodges." The SNPJ has grown to the largest fraternal group of Slovenian people in the United States with 300 lodges and 65,000 members in 25 states, Mrs. Babcock said. For those from the public who attended the picnic Sunday afternoon, the Sun Advocate would like to provide you with recipes of some of the food you were able to sample. The recipes offered here are for traditional foods, handed down from generation to generation, mother to daughter, courtesy of Mrs. Carolina Gorishek Myers of Helper. Slovenian cooking has a distinct character of its own," said Mrs. Myers. The native dishes are rich and nourishing, using whole grain wheat, buckwheat, barley and rye." Smoked meats and sausages, along with turnips and cabbages are widely used in Slovenian dishes, Mrs. Myers said. Mary Tomslc's Potica 1 C. butter (or margarine) sum mioveir -- e. Remove , . dough from refrigerator and cut into two equal parts. Dust each with flour. Roll out each part of dough, one at a time, to make a circle 18 to 20 inches in diameter. Top the rolled dough with half of the filling mixture, spreading it to within one inch of the edges. Carefully roll up fashion. Place dough, jelly-ro- ll roll in Bundt pan. Roll out and fill the second portion of dough in same manner and place on top of the first roll. Allow to rise for 30 well-greas-ed egg yolks Metsp.salt Make a few incisions at the top of the cabbage, put it on a large fork and dip into boiling water into which some salt and vinegar has been added. Turn the cabbage over and over; the leaves will fall off, then leave the cabbage in the boiling water for a few more seconds. Take the cabbage out, cut the hard part of the cabbage off and place the leaves on the board ready for filling. lfctsp. baking powder Hungarian Cookies 4 cubes butter 2 fresh yeast cakes 7 C. flour 1 C. can milk (scalded) 2 lbs. ground walnuts for filling 6 eggs pinch of salt 2 Tbs. lard 2 lbs. sugar (approx.) Melt butter and lard. Cool. Scald the can milk and then cool. Add the yeast cakes to the C. canned milk Mix together, milk when cool and then add this Filling: Beat egg yolks with the wine, thoroughly ground meat, add mixture to the butter and lard. add milk, sugar, salt and oil and the egg, chopped onions (which Beat eggs and then add salt and beat again;' Add two cups of previously were browned in lard flour and add this mixture to the flour, bakinjf powder, to make a or bacon) crushed clove of butter and lard. Soft knead well, soft dough. Add two more cups garlic, salt, pepper, paprika and and when smooth, put in a bowl of flour to make dough firm. add rice (previously parboiled and set in refrigerator to rise Knead about 10 minutes until and rinsed). Place a nice size (about two to three hours), and smooth. Let it rest 20 minutes. portion on each leaf rolling you may put dough in a small Divide into four parts. Take one leaves up after stuffing, sugar sack and place it in a pan of cold water. When it floats to part at a time and roll out thin; securing each with a toothpick. cut into strips me inch wide and Shread the smaller leaves and the top, it is ready to take out three inches long. Make a slit in put same on the bottom of a and roll. Take a small amount at the center and pull comers cooking pan, then the cabbage a time so it doesnt get soggy. through, (me up and (me down. rolls ami some more shredded When you roll it out, use sugar instead of flour to prevent Other, strips may be braided cabbage on top of the rolls. using three pieces. Fry in hot oil Finally, place a few bacon slices sticking. Cut in squares (4 inuntil golden brown on both onthetop. ches), making M inch slits on sides. Drain on paper towels. Combine the tomato paste one side. Fill with nuts and roll Sprinkle with powdered sugar with the beef stock (or bouillon towards slit side. Form into a or dip lightly in honey while still cubes) and pour this over the horsehoe when rolled and warm and serve. cabbage rolls to cover them. sprinkle a little sugar on it. The cabbage rolls should then Bake in moderate oven (325) Stuffed Cabbage be cooked very slowly they about 15 minutes. are especially delicious if (Samoa) Nutfilling 1 pound ground meat cooked in a slow cooker or Mix the ingredients below with (beef and pork) ' crockpot. When almost done add the 2 lbs. ground walnuts. same brown gravy made by legg pint whipping cream Several slices of bacon one browning tablespoon (Heat to warm temp.) 1 Tblspn. tomato paste shortening with one tablespoon 2 top. vanilla C. rice of flour and adding one cup of 2 C. sugar or enough to water with th sweet red sweeten to your taste. (parboiled 34 minutes) 2 onions, garlic, salt, pepper Do not make this mixture too paprika. The rolls should boil 1 Tblspn. flour for awhile (about an hour total runny, it should be firm enough 1 teas, sweet paprika cooking period). When dime, to roll between your hands to parsley (optional) place cabbage rolls on a platter make a snake like form. Break (Sour cream, vinegar, beef and if you wish place a dollop of off pieces and place on each stock or bouillon cubes sour cream over each. square of dough. 4C.flour 1 Tbsp. oil QI A - f ' A A- A - , 4C M A:'.' Nsy". . - - V. u- kMSA 'X A,' ff'.J, i ;;;A t ' :h tV ;s v 'X' ... - ' h i i f. v - ? A1 w A. 4 A. Costello, , Helper, and Richard Roginski, Salt Lake City, play and sing for John the crowd during the celebration at the Price City Park Sunday. Anna Tolich sings while Tony Kokal plays "button box" accordion at the Slovenian a Picnic Sunday The celebration was attended by the public. well-- a |