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    You are in: Home / Cookbooks / Eastern European Recipes
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    15 recipes in

    Eastern European Recipes

    A small collection of recipes from family and friends.

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    1 Reviews |  By Dee514

    This is one of those recipes that every European nationality has their own version of. The Italian version (Guanti) is usually made for holidays and special occasions, as is the Polish version (Chruscik). The Chruscik recipe is my hubby's Polish grandmother's recipe. The Guanti recipe is my Italian grandmother's recipe.

    Recipe #41978

    4 Reviews |  By Dee514

    A very "basic" beet borscht recipe. Posted in reply to a message board request.

    Recipe #55681

    11 Reviews |  By Dee514

    This recipe is from the "old" Russian Tea Room Restaurant in NYC (before the original owner's daughter took it over.) Authentic in flavor and preparation (no short cuts) and was always served over RICE (not noodles) at the restaurant.

    Recipe #30862

    Posted in reply to a recipe request. This recipe is from the cookbook "Cooking into Europe (choice common market dishes)," Dishes of West Germany section. (C1973) This cake is a sponge cake.

    Recipe #231750

    1 Reviews |  By Dee514

    A favorite summer dessert (when cherries are in season). Popular at picnics, BBQ's and when the "girls get together for coffee".

    Recipe #28957

    7 Reviews |  By Dee514

    This is my M-I-l's recipe for Mushroom Barley soup, which is made with dried "cepe" (aka porcini) mushrooms. Other dried mushrooms may be substituted....of course that will change the flavor of the soup. Making it with chicken stock or with a meat bone (instead of water), will give it a richer flavor.

    Recipe #49654

    1 Reviews |  By Dee514

    Posted by request. A hearty casserole that my M-I-L frequently made for family gatherings. It was usually served with a tomato salad, pickles and rye bread.

    Recipe #29147

    3 Reviews |  By Dee514

    Having married into a Polish family, I had to learn to cook sauerkraut "properly," as it was frequently served as an accompaniment to pork, ham and homemade kielbasa. This is how my M-I-L taught me to make it.

    Recipe #99341

    7 Reviews |  By Dee514

    This is an old Czech recipe for Poppy Seed Cake that was given to me by a dear friend's Czech grandmother.

    Recipe #42398

    3 Reviews |  By Dee514

    My hubby's grandmother was 16 when she came to the USA from Poland. This is her Kielbasa recipe which she handed down to her daughters. My M-I-L passed it on to me, and I am sharing it with you. The "2 hour" prep time may vary, depending on the stuffing/filling method you use. Note: The pork should NOT be too lean (75-85%), since the kielbasa gets its moistness and some of its flavor from the fat. Also, this recipe was "translated" from an old "pinch of this/that" recipe. Plesase adjust the spices/seasonings to your preference.

    Recipe #38227

    2 Reviews |  By Dee514

    This is my favorite nut roll recipe, because it comes out great every time. I have included recipes for two different fillings (Pecan and Maple Walnut). Each of the filling recipes will make enough to fill 4 nut rolls. These are a nice treat for breakfast/brunch :) Prep time includes rising time.

    Recipe #49234

    1 Reviews |  By Dee514

    Posted by request. This bread is usually made once a year to celebrate St. Joseph's Day (March 19th). Prep time includes all kneading/rising time (approx. 2 1/2 hours).

    Recipe #24364

    My hubby's mother used to make this frequently, for holidays and other special occasions. Prep time includes rising times.

    Recipe #49235

    10 Reviews |  By Dee514

    This is a "tried & true" recipe for Russian Black Bread that I've had for years. I have no idea where I got it from, perhaps the back of the rye flour bag or yeast envelope. Prep time includes rising times. January 2009: Recently while going through a box of old cookbooks (stored in my attic), I came across the original copy of this recipe. It is from a 1945 newspaper advertisement for the National Biscuit Company's (aka "Nabisco" ) 100% Bran Cereal. (BTW, Instant coffee has been commercially marketed in the USA since 1910.)

    Recipe #58473

    2 Reviews |  By Dee514

    This recipe is from an old "professional" cookbook I have. I have posted it in reply to a message board request. "This ultra-rich dessert is inspired by the classic Rigo Jancsi cake, named for the legendary Hungarian Gypsy violinist. Make it one day ahead to allow the flavors to meld. "

    Recipe #49242

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