Maud M. Zoubek’s Kolache and Filling
Kolache 4 cups flour1 tsp vanilla1 cup butter ((soft))1 cup sour cream1 ½ tsp salt1 cake yeast3 egg yolks Sift flour and salt.Crumble yeast over flour.Add butter and cut in…
Figs Brandied (smokva as šlijivovicom)
Figs Brandied (smokva as šlijivovicom) Ripe FigsŠlivovitz Break open fresh, ripe, figs.Pour over each half about 2 or 3 taps šlivovitz.Let stand a few minutesEat fruit with spoonfuls of honey.Chase…
Posted inethnic food International Foods
Prune Noodle Kugel
Prune Noodle Kugel 8 oz. cooked noodles3 eggs1/2 cup sugar1/2 cup sour cream1/4 cup milkSalt1 tsp cinnamon1/4 tsp ginger1 cup cooked prunes (chopped, drained)4 tbsp butter or margarine Beat…
Posted inCalasanctius Cook Book ethnic food
Töltött Kaszinótojás Majonézes salátával (Stuffed eggs Casino with Salad) & Gellért Saláta (Beet Salad)
Töltött Kaszinótojás Majonézes Salátával 10 eggs (boiled)1 tbsp butter (softened)1 tbsp sour cream1 tbsp Dusseldorf style mustard1 tsp saltpinch white pepper20 rolled anchovy fillets stuffed with capers Shell cold…
Jewish Cookbooks | My Jewish Learning
A history from the traditional to the treif. What’s big and long and treyf in some places? The history of Jewish cookbooks. Long before the Joy of Cooking was published…