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    You are in: Home / Cookbooks / Serbian Specialties
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    9 recipes in

    Serbian Specialties

    Prompted by a new daughter-in-law from Serbia, I searched for Serbian dishes to make for her to help make her transition to American life more "palatable".

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    These wings are baked, not fried, which simplifies the prep. The recipe was adapted from The Anchor Bar in Buffalo, the bar where these wings were originally served.

    Recipe #18013

    A potato salad Serbian style. It is an oil and vinegar based salad rather than the creamy style more common in North America. Cooking time doesn't include the chilling time because it is up to you how long you want to chill it.

    Recipe #307245

    1 Reviews |  By Manda

    Nice, simple Serbian flat bread. Posted in response to a recipe request. (Prep. time does not include rising time)

    Recipe #22138

    Corn meal is used for making various entrees.In some parts of Serbia it is used for making corn meal mush - kacamak. It is served either with milk, yoghurt,soft cheese. Serbian peasants used to make Proja daily with a little fat, but no eggs, instead of wheat bread.

    Recipe #93334

    These skewers are delicious, and a perfect alternative to your meat skewers...and more healthy. Suggested types of fish to use: Halibut, rockfish, snapper or orange roughy.The tomato relish should be refrigerated at least 30 minutes, which is not accounted for below.

    Recipe #115644

    My garden is currently loaded with cucumbers and peppers, so I'll be making this salad very soon. I'm posting it for the Zaar World Tour. From Moosewood.

    Recipe #134664

    I've had this magazine recipe in my collection for years. I try others, but I keep returning to this simple baked cabbage like an old friend.

    Recipe #141230

    6 Reviews |  By Kaarin

    I got this recipe from a friend of my mom's-it's a recipe passed down for many generations. If you like dark bread, you will love this! It's addictive!

    Recipe #142857

    I have seen a lot of different versions of this recipe, but this is the one I make most often. This has appeared in my Church's various cookbooks many times.

    Recipe #166467


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