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    56 Recipes

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    This is a traditional Christmas Eve bread in Sub-Carpathian region. This is not eaten alone, but served with the traditional mushroom soup poured over it (see my mushroom soup recipe).

    Recipe #103378

    This is a traditional bread served on Christmas day in the Sub-Carpathian region. The recipe calls for three different raisins, though any three dried fruits would do. The intent is to visually see the three "Kings."

    Recipe #103115

    Not your usual dry, crusty dish. Quick and easy to make.

    Recipe #98833

    Here is a recipe for authentic Hungarian Goulash I learned to make from my grandmother and mother who were from Austria-Hungary. We would NEVER consider tomatoes or green peppers or other spices in Goulash. Slow cooking is the secret and you can never use too much paprika. Note: my grandmother made the biscuits from scratch, but I find the Bisquick ones are easier and tastier.

    Recipe #98120

    Irish stew is easy to make and if made with mutton and cooked slowly will be both flavorsome and tender. Mutton, being an older meat, has more flavor than lamb but does need to be cooked for a couple of hours over a low heat with liquid. It should not be allowed to boil or the flavor will be spoiled. The following dish will be found to be hearty and nourishing and traditional enough. Traditionally this is eaten with fresh made Irish Soda Bread. This is especially satisfying on a cold winter evening, as the smells permiate the home and fill the stomach.

    Recipe #96748

    I wish I could say I developed this recipe on my own, but truth be said it came from my son's school. Two fantastic chefs (John & Cindy) from the Western Pa. School for Blind Children gave me this, and many other recipes. It's a favorite among the kids there who love spicy foods!

    Recipe #92892

    Light, different chicken especially good with fresh-from-the-garden veggies.

    Recipe #91333

    A traditional Easter bread served in Eastern Europe - this is an extremely rich bread due to the large amount of dairy products. To make it truly authentic you should use the whey from Hrudka (see my recipes for this), if you don't have the whey scalded milk is a useable substitute.

    Recipe #85818

    This is a traditional eastern 'cheese' (really an egg ball). During lent we give up all forms of meat and dairy products, then on Easter Sunday pig out on what we've given up. NOTE: the whey from this is used in my Paska recipe, save it and make both!

    Recipe #85817

    Soft crust, tangy sourdough flavor makes this one of my favorite sourdough bread recipes. A response to those who feel the bread is not sour enough. The taste of the bread relies heavily on the 'sourness' of the starter, which varies from area to area. Here is a suggestion from King Arthur Flour on making bread 'more sour', hope it helps: In general, you can achieve a more sour taste by allowing the dough to ferment for a longer time at a lower temperature. However, the climate you live in and the strains of wild yeast naturally present in the air around you also influence how sour your bread turns out. Some bakers add some extra zing by adding "sour salt" -- not actually a salt at all, but pure citric acid. (This is available through mail order from The King Arthur Baker's Catalogue(R) at 1-800/827-6836)

    Recipe #85644

    From Eastern Europe, this is a pre-lenten dish served during the time between Meatfare and Cheesfare Sundays (week before lent). At this time we abstain from all meats and concentrate on dairy products (before they are restricted for lent).

    Recipe #84923

    These old-fashioned "Philadelphia-style" pretzels are almost like bagels -- smooth and shiny on the outside, chewy within.

    Recipe #82812

    This is a super-moist chocolate cake that will keep for days (if it lasts that long). My mother always made this from a hand-written recipe, no idea where she got it.

    Recipe #82811

    Similar to the hard rolls found in restaurants.

    Recipe #82809

    This is an easy and popular reciepe, unique if you make it with pears. My family gobbles it up in less time than it takes to make. Great recipe to take to a covered dish gathering.

    Recipe #74554

    This was served at my son's graduation party (thrown by the school). Everyone was asking for the recipe, thought I'd share it here too. Easy and quick to make, great for those who like a non-meat sauce.

    Recipe #57268

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