Happy Fadder's Day

No wonder he looked a little... um, bigger the last time I saw him
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Have a wonderful Father's Day Wal... you deserve it.

I will be trying to explain to the landlords why the linoleum in the kitchen is shredded (puppies were curious what was under it I guess). Wish me luck
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Alan


 
Yvsa:

Are those cabbage rolls seasoned with tomato sauce ( my west coast family ) or dill ( the east coast side )? Went into a Hungarian restaurant on Fisherman's wharf and ordered toltott kapozsta only to be told the owner was the only one to speak the language and he wasn't in.

You ought to taste my korhely leves ( drunkards soup ). Bacon, sausage, onion, sour cream, sauerkraut, paprika - to die for.
It sounds odd, but the sour cream sooths the stomach, the sauerkraut gives roughage to carry it through the system, the bacon and sausage flavor so it smells good even with a hangover...

I'd bring it to office potlucks scheduled for noon and put it on warm at 8 am, then at 9:30 go and wash up and dry the slow cooker and put it back in the car. It was plumb gone .

Many times I'd walk into the office after a day in Tonopah or Goldfield and be informed the office was having a potluck and I was bringing my soup.

Oh, Hungarian kolbase is somewhere in texture between polish sausage and hard salami. Sharpen your khuk.
 
Hey, Kurdy and others:

got any other recipes for Croatian cabbage rolls or any middle european version? For Kalacs? ( sweet bread rolled out flat, smeared with fruit filling,or walnuts & cinnamon and sugar, etc., then rolled up and baked?

[This message has been edited by Rusty (edited 06-17-2001).]
 
I'm outta here!!

I picked up three pounds just reading Rusty's posts, and had already started to swell up after Yvsa's. Just found out I'm out of garlic paste - time to go to town.
 
Rusty,

My mother in law is Czech, and she can REALLY cook, and cook and cook. Is Hungarian cooking anything like Czech? She makes these little danish type things--don't know how to spell it but it sounds like "co-lach-es" is the the same as Kalachs from your post? I can get you some excellent recipes for darn near anything if you want
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While this started centered on middle -european "stuffing", anyone with a recipe for food for soothing the soul speak up, please!
 
Rusty -

OK. Here's one that we gathered about 30 years ago from a friend.

2 - 8oz. Philly Cream Cheese blocks

10 TBS Milk

1 tsp garlic paste

2 tsp worcestershire sauce

4 TBS Salad Dssing

12 tsp lemon juice

1 tsp paprika

4 tsp mustard

4 tsp horseradish

1/4 tsp salt

Cut up cream cheese into bowl, add milk and other ingredients and beat with hand mixer (on SLOW) until thick. Put in fridge for 30 - 40 min. to set up.
Good party dip - not for the faint of heart, nor those who don't like to stay up late nights. Good with any kind of chip, but better with the hard corn varieties.

PS - Use glass mixing bowl. Plastics and metal ones don't seem to hold up well.
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[This message has been edited by Walosi (edited 06-17-2001).]
 
For me the soul soothing happens when I eat Mom's Pork and sauerkraut.
It's a really simple recipe that she made because it was easy, but NOTHING else reminds me of home and family more. Use whatever sauerkraut you'd like ( bagged, canned , or fresh) but you stew that in it's own juices with one sliced apple, one sliced onion, and one can of beer (your choice but use something light) per two pounds of the kraut. The apple, onion, and beer are added to cut the acidity of the kraut.
Get this boiling in a "large" stew pot because you're going to put your pork roast in there with it. Reduce heat to med- med.high. Season the roast to taste, place in the pot, cover and cook as long as the meat requires. When the meats falling off the bone ( I prefer a bone-in roast for flavor) shred the pork and mix into the sauerkraut.
Reduce heat to low/warm. Then break out the good 'ol bisquick and mix up some dumpling batter as described on the box and drop by big spoonfuls onto the pork/kraut mixture. You can usually take it off the heat now. Put a lid on the pot and let 'em steam till nice and fluffy.
Try to control yourself from diving into the still extremely hot pot. Spoon out in large quantities, get a good pilsner, and enjoy.

[This message has been edited by Mccld778 (edited 06-17-2001).]
 
Beginning to drool uncontrolably. Galushka ( spatzle ) for me, though.
 
Any Portagees who remember the minted beef soupas on Pentecost?
 
I'd post a recipe for my grandmother's veal meatballs , which are so good they've started family feuds, but she refuses to let me have it.
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:
Bro the cabbage rolls are simmered for hours in tomato sauce.
Barb was up at 5:30 a.m. ths morning after us getting to bed about 2:30 a.m.
She had them in the big roaster at 8:30 a.m. Barb and her family eats them with a good vinegar, but I prefer them with Louisana Hot Sauce, although the vinegar is
good.
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We had a Sweat here last night and as usual when things are going as they should no one wants to leave the good vibes here.
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------------------
Yvsa.

"VEGETARIAN".............
Indin word for lousy hunter.
 
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