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Ćeske Koláče

3 cups scaled milk
2 egg yolks beaten
2 packages active dry yeast
½ cup melted lard
¼ cup sugar
6 cups flour (about)
2 tablespoons salt

Dissolve yeast and half of the sugar in 1½ cups scaled milk, which has been cooled to lukewarm. Add 1 ½ cups flour. Mix and put in warm place to rise until bubbles appear (1 ½ hours). Add egg yolks, salt, rest of sugar, melted and cooled lard, and remaining lukewarm milk. Beat well. Gradually add rest of flour, mixing well after each addition until smooth and elastic.
Cover and place in warm place, until dough doubles in bulk. When dough is light, stir with spoon and let rise again. Shape into small balls about the size of a large walnut. Put into well-greased baking pans, well spaced, about 15 in a 10” x 15” pan. Brush top with melted fat and let rise in warm place until light. In center of each bun, make a small indentation with fingers and fill each with 1 tablespoon of filling. Return to warm place to rise again. Bake at 400° for 12-15 minutes until brown. Remove from oven, brush with melted fat, and remove from pans.

Mrs. Clarence Zajicek- Favorite Recipes of the Nebraska Czechs

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Shepherd’s Pie

2 Pounds ground meat

1 tablespoon oil

1 onion, finely chopped

2 carrots, finely chopped

1 tablespoon tomato paste

1 tablespoon flour

1 cup beef broth

1 cup mixed vegetables

5 medium potatoes, boiled and mashed

1 tablespoon butter

Brown lamb in oil, discard excess fat. Stir in onions and carrots and continue cooking for 5 minutes. Add tomato paste, flour and broth. Add cooked vegetables. Place in casserole, top with mashed potatoes and dot with butter.

Place uncovered in 350° oven for 30 minutes.

From Ascension’s Food Festival Recipes

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random stuffs mostly vintage and found