TexasCzechs -  Recipes

Kolache Recipe (Kolač)

by Donna Thums
submitted by Susan Rektorik Henley

Recipe:

Combine flour, yeast and cinnamon in a bowl. In a saucepan, combine milk, butter, sugar and salt. Heat to warm. Add eggs and lemon rind.
Beat at low speed for a minute, go to high on mixer, beat 3 more minutes.
By hand, stir in 1 1/2 to 2 1/4 cups flour.

Knead until smooth. Shape into ball. Place in greased bowl.
Cover and let rise in a warm place until double.
Punch down and divide in half.
Cover and let rest 10 minutes.
Shape each half into 9 balls. place 3 inches apart on greased baking sheet.
Flatten to 3 1/2 inch circles.

Cover, let rise till doubled, about 45 minutes.
Make depression in the center.
Fill with filling (see Filling Recipes following).

Bake at 350 degrees for 10 - 12 minutes.

PRUNE FILLING

by Linda Rektorik Conrad

Ingredients:

Cover the prunes with water in a medium-sized pot and simmer until tender.
Drain the liquid (In the old country the juice is sometimes mixed into hot tea).

Mash the prunes until smooth, if using the pitted ones. If using whole prunes then remove the pits with your fingers and then mash. Then add the cinnamon, vanilla, and sugar.

This recipe makes enough filling for about 3 dozen kolaches. I reduce it and make other fillings at the same time for a variety. This recipe works well with dried apples, peaches, and apricots. Women usually either prefer almond or vanilla extract in their fillings. You will have to decide for yourself which you prefer.

APRICOT FILLING

by Virginia Rektorik Atkinson

Ingredients:

Cook two packages of dried apricots until soft. Drain well.
Open and drain the canned apricots. Combine the two. Mash. Sweeten to taste, about two cups of sugar or more if desired. Add 1/2 teaspoon almond extract.

COTTAGE CHEESE FILLING

by Virginia Rektorik Atkinson

Ingredients:

The cottage cheese must be well drained or the filling will be runny.
Mash the cottage cheese. Add the other ingredients.

CZECH CABBAGE/SAUERKRAUT SOUP (ZELNA POLEVKA)

by Anna Krpec
submitted by Rick Garza

Ingredients:

Recipe:

Bring water to boil in a large soup pot. Drop cabbage into water and cook until slightly tender about 15 min.). Manwhile, heat a small skillet and saute bacon and onion over medium heat until bacon is slightly crisp and onion is transparent. Remove bacon from skillet and add olive oil to drippings. Stir in flour and continue to stir until a golden roux is made. Stir roux into cooking cabbage, then add bacon, onion, bouillon, bay leaf, allspice, marjoram and pepper. Continue to simmer over low heat stirring occasionally to make sure bouillon is dissolved.

Heat a medium skillet and saute sausage over low heat. Add sausage to soup along with garlic.

Meanwhile, cook potatoes in lightly salted water with caraway seeds until barely done. Drain potatoes and add to cabbage and simmer soup about 15 minutes more or until potatoes are completely done. Stir in milk and cream and correct seasonings to taste. The amount of milk and/or cream can be adjusted according to how thick you want the soup. Potato water can be used to adjust the texture of the soup if necessary.

Garnish with chopped fresh or crushed dried parsley and serve with sourdough rye bread (go to Three Brothers Bakery, Houston, TX for their "corn" rye).

*WALLACHIAN/VALACHIAN VARIATION:

To make a Valachian-style soup, substitute sauerkraut for cabbage and add red sweet paprika or Hungarian-style sweet paprika. This is a very hearty soup and can be considered a meal. Doubrou Chut'

NOTE: Anna Krpec demonstrated the Valachian style of preparing this soup at Sokol Houston in 1996. Her recipe above comes directly from her visits to the Czech Republic.

DEWBERRY DELIGHT

Submitted by Lois Petter Pereira
originally from the New Ulm Enterprise

Ingredients:

Mix and press into 13x9 inch pan.
Bake at 325 degrees for 10-15 minutes, or until lightly browned.

Filling:

Mix 1 (8 oz.) softened cream cheese, 3/4 cup sugar, 2 eggs and 1 tsp. vanilla extract.
Pour over crust and bake at 325 degrees for 15 minutes.

Topping:

Cook 1 qt. berries, 1/2 cup water, 1 cup sugar and 1/3 cup flour until thick and pour over filling.
Chill overnight, top with Cool Whip.

I copied this from a newspaper, New Ulm Enterprise. I used 1 bag of frozen blackberries but they are expensive. I liked it but didn't like those little seeds. I think it would be 100 % better with fresh berries ..........lois

JITRNICE

submitted by David Barta

Ingredients:

Recipe:

Can be served as sausage patties if desired.

Hot option: add jalapeno pepper to taste.
We usually bake ours in the oven before serving.

More recipes to come..............

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