In this article we give you another 26 Hungarian inspired recipes

On with the recipes

Pork Sausage Loaf (Hungary)

1 cup diced mushrooms
2 tablespoons butter
1 egg, beaten
1 pound fresh bulk pork sausage
2 cups dry bread crumbs
1 teaspoon paprika

Melt butter in a skillet and add mushrooms. Saut?. Combine sausage, mushrooms, egg and crumbs and shape into a loaf. Sprinkle with paprika. Place in a small roaster; cover. Bake at 350 degrees F for 1/2 hour.

Uncover, return to oven, and bake 30 more minutes.

Serves 4.

Rumanian Mixed Vegetables (Ghiveci)

This is the national dish of Rumania, and it is traditionally cooked in a special casserole called a “guvens.”

2 medium potatoes, cut into 1/2-inch cubes
2 medium carrots, sliced
8 ounces green beans, cut into 1-inch pieces
2 medium onions, chopped
2 cloves garlic, chopped
2 tablespoons olive oil or vegetable oil
4 medium tomatoes, chopped
2 cups cauliflower florets
1 stalk celery, sliced
2 teaspoons salt
1/4 teaspoon dried thyme leaves
1/4 teaspoon ground marjoram
1/4 teaspoon pepper
1 medium zucchini, sliced
1 medium green bell pepper, chopped

Heat 1 inch water to boiling in 3-quart saucepan. Add potatoes, carrots and beans. Heat to boiling; reduce heat. Cover and simmer 10 minutes; drain. Cook and stir onions and garlic in oil in skillet over medium heat until almost tender. Add tomatoes, cauliflower florets, celery, salt, thyme, marjoram and pepper. Cover and cook 5 minutes.

Place potato mixture in greased 3-quart casserole. Spread half the tomato mixture over top. Layer zucchini and green pepper over tomato mixture. Top with remaining tomato mixture. Cover and bake at 350 degrees F until vegetables are tender, 50 to 60 minutes.

Saut?ed Mushrooms (Czechoslovakia)

6 tablespoons butter, melted
1/2 cup finely chopped onions
1 pound fresh mushrooms, thinly sliced
1/2 teaspoon caraway seed
Salt, to taste

Fry onions in melted butter. Cook 4 to 6 minutes or until translucent; add mushrooms, caraway seed and salt. Saut? 10 to 15 minutes.

Serves 4.

Serbian Skillet Pork (Muckalica ? Yugoslavia)

1 1/2 pounds boneless pork shoulder
2 tablespoons vegetable oil
1/4 cup water
3 medium onions, sliced
1 medium tomato, chopped
1 1/2 teaspoons salt
1/2 teaspoon paprika
1/4 teaspoon pepper
1/8 to 1/4 teaspoon crushed red pepper
1 medium green bell pepper, cut into strips
2 ounces feta cheese, cut into 3/4-inch cubes
Hot cooked rice

Trim fat from pork. Cut pork into 1/2-inch slices; cut slices into 1/2-inch strips. Heat oil in skillet until hot. Cook and stir pork in oil over medium heat until brown, about 15 minutes; drain. Add water, onions, tomato, salt, paprika, pepper and red pepper. Cover and simmer until pork is tender, about 30 minutes, adding water if necessary.

Add green pepper. Cover and simmer until green pepper is crisp-tender, 5 to 10 minutes. Top with cheese.

Serve with rice.

Yields 4 servings.

Shredded Cabbage Soup (S’chee ? Russia)

2 medium onions, thinly sliced
3 tablespoons bacon fat, butter or margarine
2 (10 1/2 ounce) cans) condensed beef broth
2 broth cans water
1 small head green cabbage, coarsely shredded (5 cups)
2 medium carrots, sliced
2 medium potatoes, cubed
1 stalk celery, with leaves, sliced
2 medium tomatoes, coarsely chopped
1 teaspoon salt
Freshly-ground black pepper
Dairy sour cream
Dill weed or parsley

Cook and stir onions in bacon fat in Dutch oven until tender. Add beef broth, water, cabbage, carrots, potatoes and celery. Heat to boiling; reduce heat. Cover and simmer until vegetables are tender, about 20 minutes.

Stir in tomatoes, salt and pepper. Simmer uncovered about 10 minutes.

Top each serving with sour cream. Garnish with dill weed.

Makes 12 (3/4 cup) servings.

Spareribs and Cabbage (Zeberka Wieprzowena z Kapusta ? Poland)

Serve with mashed or boiled potatoes.

1 tablespoon vegetable oil
4 1/2 pounds fresh pork spareribs, cut into 6 pieces
1 large onion, sliced
1 large carrot, sliced
2 teaspoons instant beef bouillon
1/2 teaspoon salt
1/2 teaspoon caraway seed
1/4 teaspoon coarsely ground pepper
1 bay leaf
2 cups water
1/2 cup vinegar
1 small head green cabbage, cut into 6 wedges
Freshly-ground pepper

Heat oil in Dutch oven until hot. Cook pork spareribs, a few pieces at a time, over medium heat until brown on all sides, about 15 minutes; drain fat. Add onion, carrot, bouillon, salt, caraway seed, 1/4 teaspoon pepper and the bay leaf. Pour water and vinegar over pork mixture. Heat to boiling; reduce heat. Cover and simmer 1 1/2 hours.

Add cabbage; sprinkle with pepper. Cover and simmer until cabbage is tender, about 45 minutes. Remove bay leaf. Arrange spareribs and vegetables on serving platter. Garnish with minced parsley if desired.

Yields 6 servings.

Yugoslavian Coffee Cake (Potica)

1 package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
3/4 cup lukewarm milk (scalded, then cooled)
1/2 cup butter or margarine, softened
3 eggs
1/4 cup granulated sugar
1/2 teaspoon salt
4 1/2 to 5 cups all-purpose flour
Walnut Filling
Glaze

Dissolve yeast in warm water in large bowl. Stir in milk, butter, eggs, sugar, salt and 3 cups of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to 1 1/2 hours. Dough is ready if indentation remains when touched.

Punch dough down; divide into halves. Roll each half into a 15 x 12-inch rectangle on lightly floured surface. Spread half the Walnut Filling over each rectangle. Roll up tightly, beginning at 15-inch side. Pinch edge of dough into each roll to seal well. Stretch rolls to make even. With sealed edges down, coil into small shapes on lightly greased cookie sheets. Cover; let rise until double, about 1 hour. Preheat oven to 350 degrees F. Bake until golden brown, 35 to 45 minutes. Brush with butter if desired; spread with Glaze.

Walnut Filling
2 1/2 cups finely chopped walnuts
1 cup packed brown sugar
1/3 cup butter or margarine, softened
1 egg
2 teaspoons ground cinnamon

Mix all ingredients.

Glaze
1 cup confectioners’ sugar
1 tablespoon water
1/2 teaspoon vanilla extract

Mix confectioners’ sugar, water and vanilla extract until smooth. Stir in additional water if necessary, 1/2 teaspoon at a time.

Barszcz (Polish Easter Soup)

6 cups water
1 pound Polish kielbasa sausage
2 cups sour cream
Salt and freshly ground pepper, to taste
1 tablespoon plain or beet horseradish
2 tablespoons lemon juice or vinegar, or to taste
1 cup sliced mushrooms
6 hard boiled eggs, peeled and sliced
1 cup cubed, cooked ham
1 cup cooked diced potatoes
1 cup cooked diced beets (optional)
Chopped fresh dill or parsley (for garnish)

In a large kettle, bring water to a boil and add the kielbasa to cook for 1 hour.

Remove kielbasa from water and cut into thin slices. Add the horseradish, mushrooms, salt and pepper to the broth and simmer covered for about 15 minutes. Allow to cool.

In a separate bowl, beat sour cream with about 3 cups of the cool broth. Pour this mixture back into the kettle with the rest of the broth. Add lemon juice or vinegar. Reheat before serving, but do NOT bring to a boil. Fill individual serving bowls with the liquid allowing each person at the table to add the thinly sliced kielbasa pieces, hard boiled eggs, ham, potatoes or beets to their taste. May be made a day or two before and kept refrigerated.

Serves 4 to 6.

Cold Beet Soup (Chlodnik – Poland)

Large bunch of beet tops (stems and leaves)
1 or 2 beet roots
2 or 3 salted pickled gherkins – preferably Polish
Some of the pickle juice
Fresh cucumber, dill, onion, chives
Creme fra?che, sour cream or yogurt or a mixture of these
Concentrated veal stock
Cold fried veal chops or pork tenderloin,
cut into small cubes (good, but optional)
Lemon

The evening before you make the soup, grate a beet finely and leave it overnight in a bowl with a little water added.

The next day, chop the beet tops, put them in a pot and pour 2,5 cups of boiling water over them. Allow it to come to a boil once more and take off the stove. Dice the cucumber and the pickles. Large or small cubes are a matter of preference. Squeeze the juice from the
grated beet and pour juice in a pot. Set grated beet aside.

Add pickle juice, creme fra?che and yogurt to pot. Add boiled beet, cucumber and pickles, and give it a stir. Add some of that veal stock, just enough to make a change in the taste. Add the cold meat if you wish. Season with freshly chopped dill, chives and very finely chopped or grated onion. Now, if you like the soup to have a bit more color, add some of the leftover grated beet, or better still, some freshly grated. Finally, salt, pepper and maybe a squeeze of a lemon wedge will bring it to perfection. Chill for a few hours before serving.

A basket of good rye and/or crusty bread on the table is a must!

Serves 4 as a main dish.

Hungarian One Pot Stew (Gulyas)

Use a heavy Dutch oven, heated on high heat for about five minutes on top of the range, Add the following per person:

1 pound good beef, cut into cubes
2 large onions coarsely chopped
4 teaspoons paprika (hot or sweet, to taste – hot Hungarian is good)
2 ripe tomatoes, chopped
1 large green bell pepper, chopped
1 slice salt pork or bacon, chopped, sprinkled on top

Brown meat in a little good olive oil. Add onions, tomatoes and pepper. Be careful not to burn. Add paprika and cover with bacon or salt pork squares, cover and simmer until the beef is tender and the vegetables have made their own gravy. Watch for the first 30 minutes, but just stir occasionally after that. Season with salt after cooking, if needed. Serve with crusty French bread or giant southern biscuits.

Braised Buckwheat Kernels (Kasha)

This grain is sometimes called groats.

1 cup medium buckwheat kernels (kasha)
1 egg
2 1/2 cups boiling water
2 tablespoons butter or margarine
2 1/2 teaspoons instant beef bouillon
1/4 teaspoon salt
1/4 teaspoon pepper

Mix buckwheat kernels and egg; cook in ungreased skillet over medium-high heat, stirring constantly, until kernels separate and brown.

Stir in water, butter, bouillon, salt and pepper; reduce heat. Cover and simmer until liquid is absorbed and buckwheat kernels are tender, about 5 minutes.

Yields 6 servings.

Latvian Gingerbread

1/3 cup molasses
1 cup brown sugar
3 tablespoons lard (it must be lard)
1/2 cup butter
1/3 cup honey
2 1/2 cups flour
1 teaspoon cinnamon
1 teaspoon ginger
1/2 teaspoon black pepper
1/2 teaspoon cloves
1/2 teaspoon nutmeg
1/2 teaspoon cardamom
1/2 teaspoon coriander
2 eggs, slightly beaten
2 1/4 cups flour
1/2 teaspoon baking soda
1 1/2 teaspoons baking powder

Combine molasses, brown sugar, lard, butter and honey in a pot, heat until everything is melted together, but DO NOT SCORCH. If you do, the gingerbread won’t hold together. Add the 2 1/2 coups flour and spices to the mixture. Let the mixture cool a bit. Add eggs, then let the mixture cool completely. Add the 2 1/4 cups flour (a little bit more if the dough is sticky when kneading), baking soda and baking powder. Knead until smooth and not sticky. Refrigerate overnight.

Preheat the oven to 400 degrees F.

Roll the dough out quite thin and press gingerbread shapes. Bake until just golden and lightly brown underneath, about 3 to 5 minutes, depending on your oven. Let cool, then remove from pan.

Polish Cinnamon Cake

12 tablespoons butter
1 cup granulated sugar
1 egg
3 teaspoons cinnamon
A grating of fresh nutmeg
1 1/2 cups all-purpose flour
1 1/2 cups whipping cream
1 teaspoon vanilla extract

Beat the butter until it is soft and fluffy. Add 3/4 cup of the sugar and the egg and continue beating. Add 2 teaspoons of the cinnamon, the nutmeg and flour, and beat until well mixed. Spread about 1/3 of the batter on an ungreased baking sheet, forming a rectangle about 10 by 12 inches and bake in a preheated 400 degree F oven for 8 minutes, until lightly browned. Remove from the oven and allow to cool. Repeat two more times with the remaining batter.

Whip the cream until stiff, and fold in the remaining 1/4 cup sugar, the remaining 1 teaspoon cinnamon and the vanilla extract. Spread a thin layer of whipped cream on one of the cakes, top with another cake, and repeat. Spread remaining whipped cream on the top and serve immediately.

Serves 8 to 12.

Polish Crepes (Nalesniki)

3 eggs
3/4 cup milk
2 tablespoons granulated sugar
1/2 teaspoon salt
6 to 8 tablespoons flour

Beat eggs. Mix sugar, salt and flour well together and stir quickly into the eggs. Add milk and beat hard. Have ready one or more heavy six inch crepe pans, lightly buttered and well heated.

Pour just enough batter into each to cover the bottom of the pan when it is tilted and swirled.

Shake the crepes over the fire until they are slightly browned on the bottom and firm to the touch on top. Do not turn. Put them aside to cool. This may be done several hours before serving. This recipe makes 16 to 18 crepes.

Apple Filling for Nalesniki
2 large tart apples
1/2 teaspoon cinnamon
4 tablespoons granulated sugar
1 teaspoon lemon juice
1/3 cup butter
1/3 cup sugar
1/3 cup bread crumbs

Cook apples with sugar, cinnamon and lemon juice. Mash apples slightly until it resembles course applesauce. Cool. Fill crepes and roll up. Place on buttered baking dish and brush well with melted butter. Mix sugar with bread crumbs and butter and sprinkle over top. Bake in 350 degree F oven for 20 minutes.

Serves 4.

Polish Easter Bread (Babka)

2 cups flour
1/2 cup granulated sugar
1 package yeast
1/2 cup milk
1/2 cup butter
3 eggs (at room temperature)
1 can seedless raisins

Mix 3/4 cup flour and yeast. combine milk and margarine in a saucepan only until WARM. Pour into bowl. Add remaining dry ingredients, and beat for 2 minutes in electric mixer.

Add eggs 1 at a time and up to a 1/2 cup flour to make a thick batter. Beat for an additional 2 minutes. Cover and let rise until doubled.

Stir in raisins and turn out into a 2-quart greased tube pan. Let rise uncovered for 30 minutes.

Bake at 350 degrees F for 40 minutes. Before removing form pan and while still hot from oven, prick bread with a fork and pour Rum Syrup over the cake.

Rum Syrup
1/2 cup brown sugar
1/3 cup water
1/4 cup rum

Bring all ingredients to a boil.

Traditional Polish Sweet Bread (Babka)

This dessert, a cross between cake and sweet bread, is often baked for Easter.

3 (1/4 ounce) packages active dry yeast
1 1/4 cups unsalted butter or margarine
6 eggs
3/4 cup warm water (110 degrees F)
2 egg yolks
1 tablespoon plus 1 cup granulated sugar
1 1/2 teaspoons salt
About 7 3/4 cups all-purpose flour
2 egg whites
1 1/2 cups milk

Topping
1/4 cup granulated sugar
1/2 cup all-purpose flour
1 teaspoon ground cinnamon
1/4 cup unsalted butter, chilled

Grease side and bottom of 2 (10-inch) tube pans. Prepare Topping; set aside.

In a shallow, medium bowl, dissolve yeast in warm water. Add 1 tablespoon sugar and 1/2 cup flour; stir to combine. Cover; let stand in a warm place 5 to 10 minutes until foamy.

Heat milk and butter in a small saucepan until melted. Let stand until mixture cools to warm.

In a large bowl, beat eggs, egg yolks and remaining 1 cup sugar until pale and frothy. Add cooled milk mixture, salt and yeast mixture. Beat until smooth. Gradually beat in 4 1/2 cups flour. Stir in enough remaining flour to make a soft dough. Turn out dough on a lightly floured surface. Knead dough into a soft, smooth dough. Divide dough in 1/2. Arrange 1 part dough in each greased pan. Cover with a damp cloth; let rise in a warm place, free from drafts, until doubled in bulk, about 2 hours.

Preheat oven to 350 degrees F.

Lightly beat 2 egg whites in a small bowl until foamy. Brush beaten egg whites on top of dough. Evenly sprinkle Topping over dough. Bake 50 to 55 minutes or until a wooden pick inserted in center comes out clean. Cool cakes in pans 3 to 4 minutes on racks.

Turn out of pans; cool completely on racks. Frost with confectioners? sugar icing, if desired.

Makes 2 (10-inch) cakes.

Topping

In a small bowl, combine sugar, flour and cinnamon. Using a pastry blender or 2 knives, cut in butter until mixture resembles crumbs.

Confectioners? Sugar Icing
2 egg whites
1 1/2 cups sifted confectioners? sugar
1/2 teaspoon lemon juice

In a medium bowl, beat egg whites until frothy. Gradually add confectioners? sugar, beating constantly. Beat 10 minutes or until glossy.

Add lemon juice; beat 2 minutes or until icing stands up in soft peaks. Makes about 1 1/4 cups icing.

Variation
Add food coloring or flavorings, such as 1 teaspoon sifted unsweetened cocoa powder or vanilla extract. Use a little more sugar if liquids are added.

Chilled Czech Blueberry Soup (Boruvkova polevka studena)

3 cups blueberries
4 cups water
Pinch of salt
1 tablespoon granulated sugar
1 1/2 cups sour cream
6 tablespoons flour
1/4 teaspoon cinnamon

Boil 2 cups of the blueberries in the water. Stir in salt, cinnamon and sugar. Remove from heat.

Whip flour into the sour cream, then whip both into the hot liquid. When well blended, return the pot to the heat and bring to a boil. Reduce heat and stir until thickened.

Remove from heat, stir in another 1/2 cup of blueberries, and chill in refrigerator.

When ready to serve, stir in the remaining 1/2 cup of blueberries and ladle into bowls.

Csipetke (Pinched Noodles – Hungary)

You can drop csipetke into broth or soup for extra flavor and texture, or you can serve them alongside a main course with sauce or gravy, or you can use them in place of dumplings or noodles in almost any other recipe.

1 cup flour
1/2 teaspoon salt
1 egg
1 tablespoon vegetable oil

Mix flour and salt; add egg. Stir to make a stiff dough, sprinkling in a few drops of cold water if necessary. Knead until smooth. Let dough rest at least 30 minutes.

Flatten dough a bit at a time between floured palms (or roll 1/8-inch-thick on a floured board) and pinch off pieces slightly smaller than a dime. Drop them into rapidly boiling salted water; cook until tender, about 15 minutes. Drain and rinse csipetke; stir them directly into stew or soup, if ready. Otherwise, turn them into a bowl, coat with oil, and set aside in a warm place until ready to use.

Czech Goulash

1/4 cup shortening
2 cloves garlic, minced
1 1/2 pounds pork or beef, cubed
1 medium onion, chopped
1/4 teaspoon sweet or hot paprika
1/2 teaspoon caraway seeds (optional)
Salt and pepper, to taste
2 cups water
2 tablespoons flour

In a cast iron Dutch oven, saut? onion in shortening. Add garlic; saut? until translucent. Add meat, onion, paprika, caraway seeds, salt and pepper. Brown well.

Add 1/2 cup of the water; simmer, covered, until meat is tender, about 1 hour.

Sprinkle flour over drippings in the pan; stir until brown. Add remaining water; simmer 10 to 20 minutes.

Brussels Sprouts with Sour Cream (Hungary)

1 1/2 pounds Brussels sprouts*
3 slices bacon, cut into 1-inch pieces
1 small onion, chopped
1 cup dairy sour cream
1/8 teaspoon coarsely ground pepper

Heat 1 inch salted water to boiling. Add Brussels sprouts. Heat to boiling; reduce heat. Cover and cook until tender, 8 to 10 minutes; drain.

Fry bacon over medium heat until crisp. Remove bacon with slotted spoon; reserve. Cook and stir onion in hot bacon fat until tender. Stir in Brussels sprouts, sour cream and pepper; heat until hot. Sprinkle with bacon.

* 2 (8 ounce) packages frozen Brussels sprouts can be substituted for fresh Brussels sprouts; cook as directed on package.

Gulyas (Hungary)

“Gulyas” means cattle- or sheep-herder in Hungarian. This hearty soup has traditional roots in the foods prepared by rustic herders, long ago. Serve the soup in bowls topped with sour cream.

1 pound lean boneless stewing beef
2 tablespoons olive oil
2 medium onions, peeled and chopped
2 cloves garlic, peeled and chopped
2 teaspoons Hungarian sweet paprika
Dash of cayenne pepper
3 cups beef stock or broth
2 cups water
1/2 teaspoon caraway seed
1/2 teaspoon crumbled dry marjoram
Salt and pepper
1 (16 ounce) can tomatoes, broken up
3 medium potatoes, peeled and diced
2 medium carrots, peeled and sliced
2 red (or green) bell peppers, cut into chunks
2 tablespoons flour
2 tablespoons water
Csipetke, if desired
Sour cream

Wipe beef with damp cloth; cut into 1-inch cubes. Place oil in Dutch oven. Add beef; brown well on all sides. Remove from pan with slotted spoon; set aside.

Add onions and garlic to pan; cook 4 minutes, stirring occasionally. Add paprika, cayenne, stock, the 2 cups water, caraway, marjoram, salt, pepper and meat. Stir well. Bring to boil over moderate heat. Reduce heat to low; cook, covered, 45 minutes.

Add tomatoes, potatoes, carrots, and peppers. Stir well; return to boil. Cover; cook 30 minutes.

Combine flour and the 2 tablespoons water; stir to form smooth paste. Add slowly to soup, stirring well. Cook over low heat, stirring until thickened. Drop Csipetke (noodle/dumplings) into soup before serving, if desired.

Serves 4 to 6.

Piroghi

Source: Irina Zhulanovskaya, Kyiv-Ukraine, circa 1996
From: Dr. Donald Houston; Overseas Medical Aid Group

1 Yeast Dough recipe (recipe follows)
1 Filling recipe (recipes follow)
1 egg yolk
1 teaspoon oil
1 teaspoon water
3 tablespoons butter

Drozhzhevoe Testo Dough

This dough is used to make piroghi, priozhki, kulebiaki, and other delicious items.

1 package dry yeast
1 1/2 tablespoons warm water
4 1/2 tablespoons granulated sugar
2 pounds flour
1 1/2 teaspoons salt
4 egg yolks
3 egg whites
3 1/2 cups warm milk
1/4 pound butter (not margarine), unsalted, melted
and partially cooled to lukewarm

Mix yeast, 1 teaspoon of sugar and the warm water. Cover this mixture and allow to sit in a warm place for 10 minutes.

Put the flour into a large mixing bowl, add the yeast mixture, the warm milk, and mix at low speed for 1 minute.

Beat the egg yolks with a whisk or fork, whip the egg whites until they are stiff and then fold yolks and whites into the flour-yeast-milk mixture. Mix well for 1 to 2 minutes, add the warm melted butter, and continue to mix at a medium speed for 10 minutes.

Remove dough from bowl and punch down, re-place into bowl, cover, and allow to sit for 30 minutes in a warm place.

Remove the dough, punch it down again, and prepare to make whatever items you wish.

Piroghi Preparation
Divide dough into 2 equal portions. Roll each out flat to 1/8 inch and cut to fit your around the outside of your baking pan so that the bottom and sides are covered with a 1/2-inch overhang on all sides.

Fill each piroghi with filling of your choice, cut a piece of dough to cover top with a 1/2-inch overhang all around. Pinch the 2 pieces of dough together all-around and trim excess if needed. Cover the piroghi, and allow to sit in a warm (NOT hot) place for 30 minutes.

Preheat oven to 375 degrees F.

Beat the egg yolks, oil and water together and use to brush the tops of the piroghi. Using a fork, punch 8 to 10 holes in the tops of the piroghi (usually done in a pattern).

Bake on baking racks at a mid-level for 30 to 35 minutes or until dark golden brown. Remove, brush with melted butter, allow to cool for 10 to 12 minutes and serve!

Mushroom/Onion Filling for Piroghi
2 pounds fresh mushrooms
1 large onion, chopped finely
5 tablespoons butter
Salt, to taste

Wash and clean mushrooms. Chop, mix with onions and saut? in a large pan with the butter and salt. Cook for approximately 4 to 6 minutes. Remove from heat and allow to cool to room temperature.

Cheese Filling for Piroghi
5 egg yolks
3 1/2 pounds farmer’s cheese
Sugar, to taste

Cottage cheese well drained, and squeezed in cheesecloth to remove moisture will substitute for farmer’s cheese. Fold eggs into cheese and add sugar, mixing thoroughly.

Meat Filling for Piroghi
2 1/2 pounds lean meat (beef or pork), boned
1/2 teaspoon salt
3 marrow bones
1 whole onion
1 carrot, sliced
1 leek
1/4 cup celery, chopped
2 tablespoons parsley, chopped
1 clove garlic, crushed

In a stock pot bring water to a boil. Add salt, meat, bones and cook for 3 minutes. Reduce heat, skim, and cook for 1 1/4 hours. Add vegetables, then cook partially covered for 25 to 30 minutes. Remove from pot, drain. Chop onion and leek, re-cube meat 1/2 inch, mix with vegetables, and allow to cool to room temperature.

Cherry Filling for Piroghi
2 3/4 cups cherries
4 tablespoons honey or granulated sugar
1 tablespoon lemon juice, fresh
2 1/2 quarts water

Bring water to a boil in a large pot. Add cherries, lemon juice and honey or sugar. Reduce to medium heat, cook covered for 5 minutes, stirring occasionally, remove from heat, drain, and allow to cool to room temperature.

Mixed Fruit Filling for Piroghi
1 cup apple slices, skinless
1 cup cherries, pitted
1/3 cup raisins
1/2 cup walnuts, chopped
1/3 cup prunes, pitted and chopped
4 tablespoons honey or sugar
2 1/2 quarts water
2 teaspoons cinnamon, ground
1/2 teaspoon nutmeg

Bring water to a boil in a large pot, add fruits, honey or sugar, spices, and lemon juice. Reduce to medium heat, cover and cook for 5 minutes, stirring occasionally. Remove from heat, drain, and allow to cool to room temperature.

Cesnica (Serbian Christmas Bread)

7 3/4 cups flour
3 tablespoons yeast
1 cup shortening
2 teaspoons salt
Warm water

Preheat oven to 375 degrees F.

Combine flour, yeast, shortening and salt. Knead with enough warm water to moisten until dough separates from hands. Dough should be firm, not tacky.

Put dough on greased pan. Let rise for 10 minutes in warm area. Perforate dough with fork. Insert clean coin (quarter or gold dollar) and spread dough flat like a pizza.

Bake for 25 minutes until brown.

Makes 16 servings.

Approximate values per serving: 349 calories, 14 g fat, 0 cholesterol, 7 g protein, 49 g carbohydrates, 0 fiber, 268 mg sodium, 35 percent calories from fat

Czech Dill Gravy

3 cups water
Handful of dill, chopped
3 tablespoons vinegar
1 1/2 cups cream
3 tablespoons flour
Salt
12 whole eggs

Cook vinegar and dill in salt water. Mix cream and flour until smooth. Add to water mixture and stir until thick. Add raw eggs and simmer until eggs are done.

Runza (Meat Pies)

Note: Rhodes frozen rolls can be substituted for the Dough. Just roll out thawed dough into 6-inch squares.

Dough
4 1/2 cups all-purpose flour, divided
1/2 cup granulated sugar
2 packages dry yeast
1 teaspoon salt
3/4 cup milk
1/2 cup water
1/2 cup shortening
2 eggs

Filling
1 pound lean ground meat
2 small onions, chopped
4 cups chopped cabbage
1 teaspoon salt
1/2 teaspoon pepper

In a large bowl, place 1 3/4 cups flour, sugar, yeast and salt.

Heat milk, water and shortening to 120 degrees. Pour over flour mixture; add the eggs. Beat with an electric mixer on low until blended. Beat 3 additional minutes on high. Stir in remaining flour; knead until smooth and elastic. Place dough in a greased bowl and let rise in a warm place until doubled, about 1 hour.

Meanwhile, brown beef and onions in a skillet. Add the cabbage, salt and pepper; cook until cabbage is wilted.

Punch dough down; roll into 12 (6-inch) squares. Top each square with 1/3 cup meat mixture. Fold into triangles. Pinch edges tightly to seal and place on greased baking sheets. Bake at 350 degrees F for 20 minutes or until golden brown. Serve hot.

Yield: 12 servings.

Beef Piroshki

1 pound ground round
2 medium onions, chopped
2 hard-boiled eggs, chopped
3 tablespoons sour cream
1 teaspoon dried dill (or 1 tablespoon fresh)
1/2 teaspoon salt
1/4 teaspoon pepper
5 (7 1/2 ounce) cans buttermilk biscuits
1 egg, well beaten

In a large skillet, cook ground round, onions, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef has lost its pink color, about 5 minutes. Drain off excess fat. Off heat, stir in hard-boiled egg, sour cream, dill, salt and pepper; let filling cool completely.

Preheat oven to 400 degrees F.

One can at a time, separate biscuits. On a lightly floured surface roll out each biscuit to a 3 1/2 -inch circle. Place about 1 tablespoon filling in the center of each circle. Fold in half to enclose filling. Press edges with a fork to seal closed. Place on ungreased baking sheet. Brush tops with beaten egg. Bake piroshki 15 to 20 minutes, until golden brown. Keep unbaked piroshki batches covered with clean kitchen towels. Serve warm or at room temperature.

NOTE: Baked piroshki can be frozen and kept for up to one month. Thaw and bake as instructed.