Gibanica

8 c Flour 1/2 c Sugar 1 ts Salt

1/2 pt Sour cream 2 c Milk (about); scalded

2 oz Yeast 3 Egg yolks; beaten 1/4 lb Sweet butter----------------------------------FILLING----------------------------------
1 1/2 lb Ground nuts
1 tb Honey
3 Egg whites
1 c Sugar
1 ts Vanilla
1 c Heavy milk or cream
1/3 c Sweet butter

DOUGH: Dissolve yeast in about 2 teaspoons sugar and 1/2 cup warm water; let stand until it bubbles. Sift flour in large bowl and add salt and 1/2 cup sugar. In another bowl beat 3 egg yolks, 1 teaspoon vanilla and sour cream; add yeast; add scalded milk and sweet butter which was added to the milk and cooled. Add this to the flour bowl and knead to a soft silky dough, not sticky. Let rise in a greased bowl until double in bulk. Make sure the dough is soft as it has to stretch. On floured cloth roll dough to about 1/4 to 1/2 inch in thickness; stretch
gently so it won't break. Stretch oblone bout 30 x 20 inches (use rolling
pin if necessary) and fill with following filling.
FILLING: Scald milkj with butter. In bowl add ground nuts, honey,
vanilla, sugar and scant of salt (that's what it says! -KM), then add
scaled milk with butter. Mix, then add stiffly beaten egg whites. If
thick, add a little more milk. Spread on dough like you would for nut
roll and roll like a jelly roll (make as sweet as desired). Grease
roasting pan 4 to 6 inches in depth and fill pan; start at one edge of
pan; make a "U" shape. Do not cut if roll is longer; turn again. Brush
with milk. Prick with knife on top for air bubbles. Let stand 1 hour.
Bake at 350 F for 1 hour. Take out and brush with butter. Let cool, then
flop it on a cloth and place it on a rack to cool.

croatian cookies

1/2 lb Sweet butter 1/2 c Sugar 1 Egg yolk 1/2 ts Salt 2 1/2 c Flour 4 Egg whites 1 c Sugar 3/4 c Finely ground walnuts 1 ts Lemon extract Blackberry jelly

Cream butter and sugar; add egg yolk and salt. Add and salt. Add flour gradually and beat. Pat dough into thin layer in 12 x 12 inch pan. Beat egg whites; add sugar until stands in stiff peaks. Fold in ground nuts and flavoring. Spread jelly over and swirl meringue on top. Sprinkle with chopped nuts; bake at 350 F about 45 minutes. When warm, cut in squares.

Pogaca (Farmer's Bread)

1/4 c Fat

2 lb Plain flour

Salt

2/3 c Yeast cake

1 1/3 c Water

Rub fat in 1-1/2 pounds flour; add salt and yeast previously dissolved in
a little lukewarm water and mix. Knead well, occasionally sprinkling the
dough with the remaining flour. Dough must be neither stiff nor soft.
Roll the dough out into the size and shape of a round baking dish. Oil or
grease and flour the baking dish and place the dough in it. Cover. Let
it rise for 15 minutes. Prick with fork, starting 1 inch from the edge
and making circles spaced 1 inch from another. If desired, brush with egg
yolk. Bake in a hot oven (425 F) about 1 hour. When it is half done, set
the oven on moderate. Serve Pogaca cut into a long narrow strip.
Pogaca is often served hot as an appetizer instead of bread. Hot pogaca
filled with sour cream is considered a particularly delicious specialty.

Goulash

3 lb Beef, chuck or round bone 1 lb Pork, shoulder or tendeloin 4 lg Onions; sliced 3 qt Sauerkraut 3 tb Paprika 1/2 pt Sour cream.

Cut meat in cubes. Saute onions in small amount of oil. Remove from
flame; add paprika. Stir briskly to keep from burning. Add meat; braise
slowly, covered, about 1-1/2 hours. Add sauerkraut; cook 1/2 hour longer;
stir in sour cream. Boiled potatoes, polenta, or dumplings are good
companions to serve with this.

Chicken Lonac

7 lb Chicken parts -- (legs, thighs & breasts) 12 md Carrots - cut into 1-1/2 inch pieces 1 Head of garlic -- toes unskinned 8 md Brown onions (whole); peeled 4 md Potatoes; cut in thirds 1/2 lb Butter Salt and pepper to taste 1 qt Sauterne wine 8 oz Tomato sauce

Layer as desired. However, start with the chicken on the bottom. Season
to taste. Pour over all the wine and tomato sauce. Cover with foil and
then add the lid. Cook over low heat 2-1/2 to 3 hours.
Note: You may use lamb, beef or veal instead of chicken.

Janjetina-Slavonija Braised Lamb

3 lb Lamb shoulder -- cut into 1-inch cubes 3 tb Butter or margarine 1/3 c Chopped onion 1 tb Paprika 1 tb Tarragon Salt 1/2 c Water or stock 1 c Sour cream----------------------------------SPAETZLE----------------------------------
3 Eggs; slighty beaten
1 pn Salt
1 c Flour (about)

Brown lamb slowly in butter, adding additional butter if needed; add onon
and paprika. Saute 2 or 3 minutes, then add vinegar, salt and stock.
Cover and simmer until meat is tender, about 45 minutes. Stir in sour
cream and heat to serving temperature. Serve with Spaetzle or noodles.
SPAETZLE: Mix eggs, salt and flour together to form a fairly stiff dough.
Pat out into a rectangle about 1/8 inch thick on a damp breadboard. With
a damp table knife, cut into strips 1 inch wide. Cut or pinch off 1 inch
pieces and drop into a kettle of boiling, salted water. When the dough
omes to the surface, they are done. Drain in a colander and quickly turn
into a hot bowl or casserole. Sprinkle with butter or buttered crumbs;
toss lightly and serve with any sauced meat dish.

kiseli kupus-Sauerkraut

24 Cabbage heads (solid heads) 3 Red peppers; quartered 1 Fresh horseradish -- peeled and chopped 1/2 Box bay leaves 1 Garlic head 1/4 Box dry whole red peppers 52 oz Salt (not iodized)

Core cabbage and fill with salt. Place, core side up, in large crock.
Layer cabbage, above ingredients alternately. When all has been place in
crock, cover with large leaves which have been removed from cabbage; fill
crock with water. Place a heavy weight on top of cabbage; cover with
clean cloth. Should be ready in 40 days. Keep water clean by removing
foam each day which will begin to form in about 10 days.