Forum Foods and Recipes Section Index of Messages March 30, 1998 to September 20, 2007

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Menu of Slovak food and drink started by Mark Sabol - Sep-13 6:08 pm (7 messages - 17 views)

• I just came across this and thought others might be interested: http://slovrest... from Mark Sabol - Sep-13 6:08 pm
•  The site you listed in your message is a great way to get a correct spelling and... from Greg Kopchak to Mark Sabol - Sep-15 1:17 am
• No disrespect,  but has McDonalds anything to do with food ? And ... from keyvee to Greg Kopchak - Sep-15 2:00 am
• You're welcome, Greg.  I especially like the listing "volske oko," literall... from Mark Sabol to Greg Kopchak - Sep-15 9:51 am
• Re "Coke"...........my father would not let us drink Coke and never had one........ from myfluffeve to keyvee - Sep-20 12:28 am
• I do not know.  Right at the inception Coke may have been  quite a... from keyvee to myfluffeve - Sep-20 6:14 am
• *v* from myfluffeve to keyvee - Sep-20 12:16 pm

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What is a Kolac? started by Greg Kopchak - Sep-19 9:49 am (8 messages - 27 views)

•  Why is it that when a Slovak-America uses the term KOLAC most likely they are re... from Greg Kopchak - Sep-19 9:49 am
• No, a koláč, as a Slovak word, is not limited to the long rolled pastry. Ju... from Red Prince to Greg Kopchak - Sep-19 10:58 am
•  Helene Cincebeaux, Editor of Slovakia Quartery, wrote us on another message base... from Greg Kopchak to Greg Kopchak - Sep-19 11:45 am
• Greg, Helene is wrong and Red Prince is correct. v. from keyvee to Greg Kopchak - Sep-19 2:59 pm
• In the Slovak areas on the Southeast and West sides of Cleveland, the long ... from vanlierde to Greg Kopchak - Sep-19 4:25 pm
• There are also Roshki [do not have keyboard to use "slovak" lettering].  De... from myfluffeve to vanlierde - Sep-20 12:26 am
• Rožky is the plural of rožok, which is a baguette, about the size of a hot dog b... from Red Prince to myfluffeve - Sep-20 9:35 am
• *v* from myfluffeve to Red Prince - Sep-20 12:09 pm

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Czechoslovaki and American Fast Food started by Greg Kopchak - Aug-24 9:48 am (7 messages - 55 views)

•  On August 24, 1967 (Actually 10 days later) those of Czechoslovak Ancestry playe... from Greg Kopchak - Aug-24 9:48 am
•  For more information....http://www.azcentral.com/busines from Greg Kopchak to Greg Kopchak - Aug-24 10:15 am
• So, Greg...do you want those of us who are Byzantines, and therefore know *the r... from RogerLewis to Greg Kopchak - Aug-24 10:17 pm
• Sorry, but quite frankly :>) I couldn't care less; I have never even had a M... from myfluffeve to Greg Kopchak - Aug-24 11:24 pm
•  Big Mac Commercial....Not in Rusyn but in Ukrainian.http://www.youtube.com/v/M22 from Greg Kopchak to RogerLewis - Aug-26 11:17 pm
•  Roger:The secret is out on how Jim Delligatti made the sandwich a hit after 10 d... from Greg Kopchak to RogerLewis - Aug-27 10:16 am
• Each year on Labor Day Weekend  the  Greek Catholic  Sisters... from rose1113 to Greg Kopchak - Sep-5 8:05 am

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stuffed Cabbage started by DEJA` VU - Aug-24 7:00 pm (1 message - 9 views)

• How do you mean spicy????  Cabbage rolls with sauerkraut????  Spicy as... from myfluffeve to DEJA` VU - Aug-24 11:27 pm

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Looking for Chicken Paprikash! started by Brenda0Lee - Jun-11 7:44 pm (25 messages - 64 views)

• My Grandmother made the BEST Chicken Paprikash. Anyone have a recipe? from Brenda0Lee - Jun-11 7:44 pm
• Brenda: I found this one on-line but I have made it several times and loved it ... from Joyce to Brenda0Lee - Jun-29 11:42 am
•  We did a variation last night.My wife was pleased with my efforts.Greg KopchakIt... from Greg Kopchak to Joyce - Jul-2 10:11 am
• There are a lot of variations -- keep trying till you get one you love! Joyce from Joyce to Greg Kopchak - Jul-2 10:21 am
• Thanks so much for taking the time to post your Hungarian chicken Paprikas recip... from Brenda0Lee to Joyce - Jul-2 1:11 pm
• Brenda: We are addicted to brining -- turkeys, chicken, pork chops -- all good from Joyce to Brenda0Lee - Jul-2 1:26 pm
• Wow...you responded quickly! As I was reading the recipe I thought the same thin... from Brenda0Lee to Joyce - Jul-2 1:30 pm
• I just reread your reply and noticed the other meats that you brine. I didn't no... from Brenda0Lee to Joyce - Jul-2 1:34 pm
•  Brenda: No, you make from Joyce to Brenda0Lee - Jul-2 5:29 pm
• Oh your cooking sounds so good! Have you considered opening a Czech. Hungarian E... from Brenda0Lee to Joyce - Jul-5 3:28 pm
• Brenda: Merci, but I only cook when I feel like it now and I don't think t... from Joyce to Brenda0Lee - Jul-5 3:37 pm
• I am of Hungarian descent.They call it paprikas csirke. I've used recipes and so... from Just Breathe to Brenda0Lee - Jul-9 10:59 pm
• Hi Joyce: My family's recipe for Chicken Paprikash is very, very similar. ... from David1Law to Joyce - Jul-21 12:02 am
• David:  I think you'll really enjoy the Paprikash. Let me know how you lik... from Joyce to David1Law - Jul-21 12:18 am
• Hi Joyce: The nutmeg certainly did the trick!  I'm going to use it in the ... from David1Law to Joyce - Jul-23 5:07 pm
• David: Really glad you enjoyed the dumplings -- I love them but serve them sepa... from Joyce to David1Law - Jul-23 5:29 pm
• Uh, what is nutmeg? I mean what is it called in Slovak? I have heard the word nu... from Red Prince to David1Law - Jul-23 5:56 pm
• Hi Adam: NUTMEG is a spice that comes from an East Indian tree. Two spices NUTM... from David1Law to Red Prince - Jul-23 6:14 pm
• So, it probably is muškát. :) Thanks. from Red Prince to David1Law - Jul-23 6:42 pm
• Hi Adam: You are welcome.  You have me alot before, so I am glad to be abl... from David1Law to Red Prince - Jul-23 7:20 pm
• Yes, "mus'kat," short for "mus'katovy ories'ok" (=muskytree nut), is n... from Mark Sabol to Red Prince - Jul-23 9:26 pm
• Thanks, Mark. I had no idea what mace was either (except for the spray used by p... from Red Prince to Mark Sabol - Jul-23 9:43 pm
• I see everyone is enjoying Chicken Paprikash!! I'm going to have to go back and ... from Brenda0Lee to Just Breathe - Jul-24 11:24 pm
• I love Hungarian food and I have heard it is also in the surrounding areas, like... from Just Breathe to Brenda0Lee - Jul-30 1:53 pm
• Yes......... from myfluffeve to Red Prince - Aug-18 1:30 am

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Czech. Restaurants & Centers started by Brenda0Lee - Jul-2 1:23 pm (12 messages - 41 views)

• There used to be a Czech. restaurant in Redondo Beach CA. called "Czech. Point" ... from Brenda0Lee - Jul-2 1:23 pm
•  Brenda:About 10 years ago we started a similar project that never quite got off ... from Greg Kopchak to Brenda0Lee - Jul-3 10:11 am
• Thanks for your reply. We can certainly give this a try again though don't you t... from Brenda0Lee to Greg Kopchak - Jul-5 3:21 pm
• Opps!  Sorry! I just realized you posted a name of a restaurant and a town ... from Brenda0Lee to Greg Kopchak - Jul-5 3:23 pm
•  Brenda:Directions to the Bavarian Grill in Plano, Texas... In the Northwest corn... from Greg Kopchak to Brenda0Lee - Jul-6 2:22 pm
• About 25 years ago there was a well-known Czech restaurant in downtown Omaha cal... from Mark Sabol to Brenda0Lee - Jul-8 8:56 pm
• Mark The address for the Old Prague Resturant was listed under that name, so I ... from ELIZWOOD to Mark Sabol - Jul-8 11:12 pm
• Thank you for your posting. I will check out on Google Earth where Virmillion Oh... from Brenda0Lee to Mark Sabol - Jul-9 4:09 pm
• Eliz,   Thank you for posting the address. That really helps!   B... from Brenda0Lee to ELIZWOOD - Jul-9 4:11 pm
• Thanks for the name and location of the Bavarian Grill in Plano Texas. I might b... from Brenda0Lee to Greg Kopchak - Jul-9 4:15 pm
• I checked out the link and found the food pretty authentic! Seems like a great p... from Brenda0Lee to Greg Kopchak - Jul-9 4:20 pm
• Hi Mark and all, I'm Haidee, 39, and am on Slovak World with Greg.  Mark, ... from haideec530 to Mark Sabol - Jul-27 7:41 pm

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Kolach Fillings started by Brenda0Lee - Jun-11 7:50 pm (26 messages - 27 views)

• 1 box dried apricots. You can get 9 ounces of Clover Valley brand at one from George to Brenda0Lee - Jun-12 6:17 am
•  Solo makes the apricot filling as well as poppy seed and lekvar.Greg Kopchak from Greg Kopchak to Brenda0Lee - Jun-12 9:15 am
• What is lekvar? Is that the topping that I thought was a sweet cheese with raisi... from Brenda0Lee to Greg Kopchak - Jun-13 9:07 am
• We called the cheese used in SW PA, "smearcase". It was the same as cottage chee... from George to Brenda0Lee - Jun-13 9:33 am
• Lekvár is the Slovak word for any kind of fruit preserve made by boiling chunks ... from Red Prince to Brenda0Lee - Jun-13 12:07 pm
• Among American Slovaks, lekvar is mostly used in a more restricted sense to refe... from Mark Sabol to Red Prince - Jun-13 4:12 pm
• Here in NE PA we buy "farmer's cheese" it is dry and very good for kolaci. Jomi... from Jomichel to George - Jun-13 5:59 pm
• They also have it here in SE PA but I've never tried it. from George to Jomichel - Jun-13 6:25 pm
• Thank you for your reply. Now I understand. Did you ever have the  sweet ch... from Brenda0Lee to Red Prince - Jun-14 4:33 pm
• I remember my grandmother making those! ;-) from Brenda0Lee to Mark Sabol - Jun-14 4:34 pm
• Did you ever have the sweet cheese filled kolaches? Sure, assuming you are t... from Red Prince to Brenda0Lee - Jun-14 4:54 pm
• "Farmers cheese?" You say it is dry. That sounds about right. Do you have the re... from Brenda0Lee to Jomichel - Jun-14 5:42 pm
• Cottage cheese? The end result seemed too dry to be cottage cheese but who knows... from Brenda0Lee to Red Prince - Jun-14 5:44 pm
• Do you have the recipe? I just know how to eat it. :) Yes, the American co... from Red Prince to Brenda0Lee - Jun-14 6:09 pm
• I'll have to see if I can find a store that has the tvaroh if I could just find ... from Brenda0Lee to Red Prince - Jun-15 11:55 am
• Well, just for the heck of it I from Red Prince to Brenda0Lee - Jun-15 12:13 pm
• I made cheese filling this past Christmas for my kolaches. It was an experiment... from Macheg to Brenda0Lee - Jul-5 6:24 pm
•  Go to www.iarelative.com/recipe/lekvar.htm for fun and games with Kolac filli from Greg Kopchak to Brenda0Lee - Jul-6 2:02 pm
• That does sounds  S O  G O O D !!!! Next time you make them can I plac... from Brenda0Lee to Macheg - Jul-9 4:28 pm
• I enjoyed that link! I sent it to a friend of mine who is a chef. I think she wi... from Brenda0Lee to Greg Kopchak - Jul-9 4:53 pm
• Thank you for the recipe for making the apricot filling. Yum!!!   Brenda from Brenda0Lee to George - Jul-9 4:54 pm
• Thank you for your reply. Did the finished product look round with filling on th... from Brenda0Lee to Red Prince - Jul-9 5:00 pm
• Well, the farmer's cheese I bought was extremely dry, so I added ricotta cheese ... from Macheg to Brenda0Lee - Jul-9 5:10 pm
• That's one of the way to make them. from Red Prince to Brenda0Lee - Jul-9 5:27 pm
• Glad you liked it. from George to Brenda0Lee - Jul-9 6:46 pm

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German Hot Potatoe Salad started by Brenda0Lee - Jun-11 7:52 pm (5 messages - 13 views)

• Anyone have a good German Potatoe Salad recipe they wish to share? from Brenda0Lee - Jun-11 7:52 pm
• My mother-in-law was Pennyslvania (Dutch) German and made hot german potato sala... from Macheg to Brenda0Lee - Jul-5 6:17 pm
•  The recipe sounds great.We need to try it this weekend.Greg KopchakIt's All Rela... from Greg Kopchak to Macheg - Jul-6 2:05 pm
• Let me know how it turns out. from Macheg to Greg Kopchak - Jul-7 8:51 pm
• Sorry it took so long for me to get back to you. THANK YOU for posting the Germa... from Brenda0Lee to Macheg - Jul-9 4:24 pm

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Poppyseed roll mystery started by Hutnik - 1/13/2006 6:40 pm (8 messages - 43 views)

• My father took a flat square of dough, added some things on it but the main ingr... from Hutnik - 1/13/2006 6:40 pm
• Makovnik.  Or poppy seed cake. No mystery. Edited 1/13/2006 8:36 pm ET b... from keyvee to Hutnik - 1/13/2006 7:34 pm
• hutnik, I agree with keyvee.  Poppyseed roll and -- even more so -- n... from Mark Sabol to Hutnik - 1/13/2006 9:40 pm
• Canned poppyseed filling can be found in some supermarkets under the brand name&... from George Dolnack to Hutnik - 1/14/2006 7:59 am
• Mom made them for us when my siblings & I were children.  I don't think... from MMPetruska to Hutnik - 1/26/2006 8:07 pm
• I do have the receipe for poppyseed rolls.  I make them every year along wi... from MaryPakan to Hutnik - 11/8/2006 8:44 am
• I also make nut and poppyseed rolls every year- I'm planning to do it with my 7 ... from SBroff to Hutnik - 11/15/2006 5:55 pm
•  Mary:Great message.Every year we HIDE some Solo filling at Dierberg's in St Loui... from Greg Kopchak to MaryPakan - 11/26/2006 4:29 am

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New Carpatho-Rusyn Recipes Yahoo group started by exevans - 9/24/2006 7:31 pm (1 message - 5 views)

• I just wanted to mention that there is a new Carpatho-Rusyn Recipe group at: from exevans - 9/24/2006 7:31 pm

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Small breads, poppyseed started by Rick Mayernik - 8/3/2006 6:51 pm (30 messages - 53 views)

• Adam, I would assume that, like so many words used by immigrants to the US... from Mark Sabol to Red Prince - 8/4/2006 7:04 am
• If I remember correctly, the "pukance" name in the standard dialect is from the ... from Mark Sabol to Red Prince - 8/4/2006 8:16 am
• I would agree. We are eastern peasants and so what little Slovak I learned was "... from John to Mark Sabol - 8/4/2006 9:56 am
• Berries? OK, I see that. Berries are bobuľky, so this dish is probably simi... from Red Prince to Mark Sabol - 8/4/2006 10:28 am
• gule ? I  doubt it. I remember slivkove gule,  marhulove gule  et... from keyvee to Red Prince - 8/4/2006 1:10 pm
• Bobalki, Pieces of baked dough soaked with poppy seed, and honey and water....Mo... from GPanuska to Rick Mayernik - 8/4/2006 4:15 pm
• I am just trying to figure out what it is. So, since you have eaten it, let's st... from Red Prince to keyvee - 8/4/2006 7:16 pm
• Adam, The traditional form of bobalky is a raised bread dough, formed into nick... from Mark Sabol to Red Prince - 8/4/2006 9:02 pm
• bobalki!!!!!!!!!!!  For those who are Slovak these are rolled bread dough i... from myfluffeve to Rick Mayernik - 8/4/2006 9:08 pm
• They are baked first and can be softened in whatever else is on hand.....my gm s... from myfluffeve to myfluffeve - 8/4/2006 9:18 pm
• ok, it looked like it was boiled and not something that I expected. It fitted in... from keyvee to Red Prince - 8/4/2006 9:29 pm
• Eve, Though it may be unfamiliar to those in western Slovakia, bobalky are... from Mark Sabol to myfluffeve - 8/4/2006 9:42 pm
• Yes, that sounds much closer to pukance than to gule. Makové pukance are small a... from Red Prince to Mark Sabol - 8/5/2006 1:10 am
• It is interesting that my gm came from Jakubjany no where near my Dad's side of ... from myfluffeve to Mark Sabol - 8/5/2006 2:03 am
• There is a reason for each of the foods which some I remember:  honey to ma... from myfluffeve to Mark Sabol - 8/5/2006 2:08 am
• not so much surprised about apples but that it happened in the central Slovakia.... from keyvee to Red Prince - 8/5/2006 6:47 am
• Wow! Somebody else old enough to remember Centrálne trhovisko! :)To those who do... from Red Prince to keyvee - 8/5/2006 9:41 am
• Adam, It just occurred to me that there's an interesting play on words here for... from Mark Sabol to Red Prince - 8/5/2006 11:01 am
• It was shifted to Mileticova ulica.  Some pictures/history of old and new&#... from keyvee to Red Prince - 8/5/2006 5:07 pm
• I read somewhere that pukance/popcorn in Czech are called  tr'askavky. from keyvee to Mark Sabol - 8/5/2006 5:31 pm
• keyvee, I may have misunderstood.  The article below seems to say that the... from Mark Sabol to keyvee - 8/5/2006 6:34 pm
• I do not remember english word popcorn ever being used in in the Czech language ... from keyvee to Mark Sabol - 8/5/2006 8:39 pm
• Thanks Mark and all, for discussing Bobalki, it brings back many happy Christmas... from Ron12030@AOL.com to Mark Sabol - 8/7/2006 6:02 pm
• In the Rusyn dialects of villages between Svidnik and Medzilaborce and south thr... from Rich Custer to myfluffeve - 8/8/2006 9:42 pm
• Hey, thanx for the info, Rich.......my gm was from Jakubjany and this is what I ... from myfluffeve to Rich Custer - 8/8/2006 10:00 pm

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bobalky started by nmidlik - 8/6/2006 5:51 pm (1 message - 6 views)

• I too remember this as bobalky. it was always served at our Christmas eve supper... from nmidlik - 8/6/2006 5:51 pm

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Looking for Cookbook started by familyprayer - 3/31/2006 12:37 pm (4 messages - 13 views)

• Looking high and low for a no-longer available, Bread of Life Family Heirlo... from familyprayer - 3/31/2006 12:37 pm
• Go to   http://www.cookbooks.com/viewcbol.aspid=208&cat from George Dolnack to familyprayer - 3/31/2006 3:47 pm
•  You also NEED Slovenske jedlo...www.iarelative.com/books/jedlo.htmPaul from Greg Kopchak to familyprayer - 4/5/2006 5:48 pm
• Thanks, Greg, I've got that one.It is one of my favorites. Am open to any ideas ... from familyprayer to Greg Kopchak - 4/6/2006 11:17 am

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Coal Miners' Gourmet Cookbook started by familyprayer - 3/21/2006 10:17 am (2 messages - 5 views)

• Does anyone have this cookbook? It is available throught the Carpatho-Rusyn grou... from familyprayer - 3/21/2006 10:17 am
• It's listed at http://www.carpathorusynsociety.org/Catalog/books.html from George Dolnack to familyprayer - 3/21/2006 1:33 pm

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Nut Rolls started by OmKätie - 11/16/2002 9:53 am (32 messages - 684 views)

• The word is "rožok", or in plural rožky. It's indeed pronounced roshki... from Red Prince to myfluffeve - 11/27/2002 5:58 pm
• Hello Mary Kay My Rusyn relatives made the same nut and apricot rolls. Prune ... from Karol26 to OmKätie - 11/27/2002 5:59 pm
• Yep, know all that.........;-) I was lucky enough to be brought up on the best ... from myfluffeve to Red Prince - 11/27/2002 6:25 pm
• Comparing them to A hot dog bun????????????? Shame. ;-))) from myfluffeve to Red Prince - 11/27/2002 6:28 pm
• Rožky are shaped very much like a hot dog bun. Except they are not presliced. Ho... from Red Prince to myfluffeve - 11/28/2002 9:13 am
• Adam........I, of course, was referring to the U.S. hot dog bun and, of course, ... from myfluffeve to Red Prince - 11/28/2002 2:30 pm
• I use the same dough recipe to make the crust for my pecan tassies; and the mi... from jrking to nmidlik - 11/7/2005 3:56 pm
• They are called Roshki!! from myfluffeve to OmKätie - 11/7/2005 5:12 pm
• Rožky! That is nominative plural of rožok, which is simply a roll shaped like a ... from Red Prince to myfluffeve - 11/7/2005 6:25 pm
• Although they look much the same, there may be a difference in the recipes for t... from Mark Sabol to myfluffeve - 11/7/2005 7:02 pm
• Rožky, by themselves, are not pastry. They are similar to what is called dinner ... from Red Prince to Mark Sabol - 11/7/2005 11:49 pm
• Your memories sound much like mine. My mother taught me how to make the kolachi ... from nmidlik to jrking - 11/8/2005 4:37 am
• Would you be willing to share the recipes for the nut rolls or nut bread? My gr... from tepee1 to nmidlik - 11/8/2005 6:32 am
• Adam,Yes, I know. That's why I made a point of referring the first time to &quo... from Mark Sabol to Red Prince - 11/8/2005 8:14 pm
• You know, and now, so does everyone else. :)Adamhttp://www.bestees.com/slovaktee... from Red Prince to Mark Sabol - 11/8/2005 8:36 pm
• 1/4 cup milk scaleded and cooled,1 cake yeast 2 tablespoons sugar, set aside.4 c... from nmidlik to tepee1 - 11/11/2005 5:50 am
• Thanks. I will try them out this Christmas.tp from tepee1 to nmidlik - 11/11/2005 6:01 am
•  I had a rare opportunity of buying a Lekvar koklac at the St Lucas Lutheran Slov... from Greg Kopchak to tepee1 - 11/11/2005 6:30 pm
• Here is my mothers recipe: 2 3/4 lbs of flour2 c. milk2 1/2 sticks of butter or ... from FaithMyers to tepee1 - 1/8/2006 11:15 am
• This recipe sounds wonderful. I did make some for Christmas, but thought mine d... from tepee1 to FaithMyers - 1/8/2006 6:10 pm
•  Faith:This looks like a recipe everyone needs for Easter.Thanks for sharing it w... from Greg Kopchak to FaithMyers - 1/11/2006 2:36 pm
•  Several years ago I ordered some Kolac on line from a company in Colorado.When I... from Greg Kopchak to tepee1 - 1/11/2006 2:45 pm
• Greg,Is your grandmother's recipe in the book I ordered? Can you share it?Thank... from tepee1 to Greg Kopchak - 1/11/2006 6:02 pm
• Greg. I loved reading about your Pueblo orechovnik and your ancestors there.... from vanlierde to Greg Kopchak - 1/26/2006 6:23 pm
•  Marge:There are Kopchaks living in the Cleveland area. They are distant cousins ... from Greg Kopchak to vanlierde - 2/6/2006 11:31 am

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Slovak cookbook information started by vanlierde - 1/12/2006 10:57 am (5 messages - 21 views)

• This December (2005) there were two cookbooks advertised in the "Jednota" newspa... from vanlierde - 1/12/2006 10:57 am
• Marge I have a copy of the Slovak American Cookbook.  It is the 60th Anniv... from ELIZWOOD to vanlierde - 1/12/2006 11:18 pm
• This cookbook is still available.  The 23rd Edition of the Slovak-American ... from vanlierde to ELIZWOOD - 1/14/2006 7:16 pm
• Excellent Slovak Cookbook, Anniversary edition, by the FCSLA, Green cover. Bough... from Paul10046 to vanlierde - 1/14/2006 8:52 pm
• Hi Marge Thanks for the info.  I have had my copy for years, and I actuall... from ELIZWOOD to vanlierde - 1/14/2006 10:38 pm

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St Nicholas Food Festival & Cookbook started by bobyarchick - 10/30/2005 3:23 pm (12 messages - 42 views)

• The parish history seems to be wrong. Slovinky was never in Galacia [sic; shoul... from Rich Custer to bobyarchick - 11/6/2005 10:32 pm
•  Rich:As you may already know, both CNN and NPR did a story yesterday on doing Ch... from Greg Kopchak to Rich Custer - 11/11/2005 6:01 pm
•  Rich:Slovinky is about as Rusyn as you can get.Slovinky has a unique history as ... from Greg Kopchak to Rich Custer - 11/11/2005 6:20 pm
• >>Slovinky is about as Rusyn as you can get.Which is why the village name ... from Rich Custer to Greg Kopchak - 11/11/2005 10:00 pm
• Do not try to brainwash everybody !There were and still are many mixed villages ... from keyvee to Rich Custer - 11/11/2005 10:18 pm
• >>BTW there was no country under this sun that was better in their behavio... from Rich Custer to keyvee - 11/11/2005 11:25 pm
• HiI noticed that you mentioned that your father-in-law was from Siroke.My great,... from David1Law to keyvee - 11/12/2005 12:10 am
• To put it quite crudely both of You have the same agenda and are obviously one e... from keyvee to Rich Custer - 11/12/2005 12:42 am
• David,I wish that I could help You. My surnames from Siroke are Zelinsky, Zabrec... from keyvee to David1Law - 11/12/2005 1:27 am
• David,A favorite source of placenames in that part of the world seems to be the ... from Mark Sabol to David1Law - 11/12/2005 4:56 am
• Hi Mark,Thanks for the great tip on PRESOV and also for the great advice about t... from David1Law to Mark Sabol - 11/12/2005 4:41 pm
•  Rich Custer writes...I can't wait for my ancestral villages to become "slov... from Greg Kopchak to Rich Custer - 11/15/2005 6:12 pm

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Pierogi Festival started by Sara - 7/23/2005 3:37 pm (17 messages - 30 views)

• wasn't sure where to post this one at - but "Foods & Recipes" ... from Sara - 7/23/2005 3:37 pm
• Your post made curious as to whether there are any near my neck of the woods.Oct... from Chocolate Sprite for hire! to Sara - 7/23/2005 7:47 pm
• Well, you probably will not find too many people of Eastern European descent her... from Red Prince to Sara - 7/23/2005 10:15 pm
• Hi Chocolate Sprite, that one sounds like yummy fun, too! Hope you get to go &am... from Sara to Chocolate Sprite for hire! - 7/23/2005 11:53 pm
• Hi Adam,won't argue geography with you, just don't tell my Slovakian in-... from Sara to Red Prince - 7/24/2005 12:01 am
• Pierogi is most definitely not a Slovak word. It is Polish. The Slovak word is p... from Red Prince to Sara - 7/24/2005 10:29 am
• Adam,that recipe looks delicious! Thank you for sharing.Thank you also for the ... from Sara to Red Prince - 7/25/2005 12:09 am
• Try these:http://www.sazp.sk/parabow/parabow2/traditions/ from keyvee to Sara - 7/25/2005 1:20 am
• Thank you for the assistance! It answered my questions, and now has me off to a... from Sara to keyvee - 7/25/2005 9:43 am
• Bryndza is a type of soft cheese made out of sheep milk. It has a consistency si... from Red Prince to Sara - 7/25/2005 11:22 am
• Adam,Would you give me permission to copy your above message & give you cred... from Sara to Red Prince - 7/25/2005 11:32 pm
• Adam,it depends on which region of Slovakia that sauerkraut came from. "Zah... from keyvee to Red Prince - 7/26/2005 6:31 am
• If the book is just something for your family (i.e., not for sale in bookstores ... from Red Prince to Sara - 7/26/2005 8:01 am
• Really? Interesting. I am from Bratislava and do not ever recall seeing apples i... from Red Prince to keyvee - 7/26/2005 8:10 am
• You folks have only talked about the good stuff. A common dish amongst the Slova... from jansvnuk to Red Prince - 7/26/2005 11:57 am
• Charlie,like everything, making a good "vyprazany syr" is an art. I ca... from keyvee to jansvnuk - 7/26/2005 2:56 pm
• Yes, I was thinking about vyprázaný syr, I just did not want to make the message... from Red Prince to jansvnuk - 7/26/2005 3:00 pm

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translation started by jeanno3 - 7/5/2005 11:24 am (5 messages - 20 views)

• Hi,My Slovak husband translated a few letters that were written in Rusyn for my ... from jeanno3 - 7/5/2005 11:24 am
• "Patchok" means package or pack. At least where I live some people cal... from Tibors to jeanno3 - 7/13/2005 1:06 am
• Packi is pastry stuffed with sweet jellies.Mick /Kosice, Slovakia/ from arusm to jeanno3 - 7/13/2005 5:09 am
• I live in the northeast of Slovakia (Rusyn area) and none of us ever heard of su... from Tibors to arusm - 7/15/2005 12:50 am
• Word packi is used in area of Poland, Subcarpathian Rus and in area of former co... from arusm to Tibors - 7/15/2005 2:40 am

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rice pudding recipe started by Gertie23 - 2/25/2005 8:32 pm (5 messages - 10 views)

• My mom made a rice pudding which had a thick custard on the top and you could cu... from Gertie23 - 2/25/2005 8:32 pm
• In Slovak it is "ryzovy nakyp" or "Ryzovy puding".http://www... from vk to Gertie23 - 2/26/2005 3:13 am
• Thank you!! from Gertie23 to vk - 3/21/2005 1:15 pm
• Good afternoon.I learnt this recipe from my grandmother of Czech origin, now lon... from philwilks to Gertie23 - 4/1/2005 9:24 am
• Looking at your original message again, your mother must have a pudding twice th... from philwilks to Gertie23 - 4/1/2005 9:29 am

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sweet & sour potatos? started by Helenie - 1/27/2005 8:32 am (3 messages - 16 views)

• Hello all,My of-Slovak-origin mother juat asked me: "when you have time loo... from Helenie - 1/27/2005 8:32 am
• Hi HeleneThere is a recipe for Sour Lentil Soup with Potatoes on Vladimir Linder... from David1Law to Helenie - 1/29/2005 10:52 pm
• David, Thanks for the recipe link! I am definitely going to try some of those o... from Guenivere63 to David1Law - 2/5/2005 10:17 am

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Plutzka started by Guenivere63 - 1/23/2005 11:10 am (4 messages - 19 views)

• Has anyone heard of Plutzka/Plutska? It's kind of a bread thing, with butte... from Guenivere63 - 1/23/2005 11:10 am
• Most likely placka/placky (also referred to as "zemiakove placky). Somethin... from vk to Guenivere63 - 1/28/2005 9:40 pm
• This sounds very interesting to me. I'd be interested in a recipe for such. from beebopbetty to vk - 2/2/2005 8:52 pm
• I agree with beebopbetty... that sounds good too!! The ingredients in Plutska a... from Guenivere63 to vk - 2/5/2005 10:15 am

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paprikas started by penglass - 10/23/2004 7:32 pm (7 messages - 21 views)

• I'm looking for an authentic recipe for paprikas. A three month search brings u... from penglass - 10/23/2004 7:32 pm
• Try searching google for paprikáš, yes, include the diacritics. You'll get bunch... from Red Prince to penglass - 10/23/2004 8:01 pm
• Thanks. some of these look good. But I was really hoping you would submit a ... from penglass to Red Prince - 10/24/2004 4:46 pm
• Well, I'm a vegetarian, so I really have no idea how to make paprikáš. :) I do r... from Red Prince to penglass - 10/24/2004 4:49 pm
• Hi Gene, Do you mean chicken/veal paprikas? What I do is fry a couple of onion... from jeanno3 to penglass - 10/26/2004 12:21 pm
• That recipe sounds more like what I remember eating at Hungarian picnics. My mo... from penglass to jeanno3 - 10/27/2004 11:31 am
• Hey Gene, We're back in the good old USA and loving it. Jean from jeanno3 to penglass - 10/27/2004 2:30 pm

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slivovice started by gkocis@bigfoot.com - 8/11/2004 8:48 pm (3 messages - 14 views)

• At the risk of starting another violent discussion, I call your attention to an ... from gkocis@bigfoot.com - 8/11/2004 8:48 pm
• Here's the article: http://www.praguepost.com/P03/2004/Art/0805/busi7.php from Tim to gkocis@bigfoot.com - 8/12/2004 8:10 am
• Gene When are you planning to return to SK? Ron from Ron Svec to gkocis@bigfoot.com - 8/15/2004 10:48 pm

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New immigration wave started by honja - 1/27/2004 12:34 am (6 messages - 14 views)

• I don't know how many of you have experienced this,but it happens to me frequent... from honja - 1/27/2004 12:34 am
• Just for the record, Slovaks are *not* Eastern Europeans. No one would ever thin... from Red Prince to honja - 1/27/2004 12:55 am
• Too funny...although, my grandparents came from Kosice and Presov areas....I thi... from honja to Red Prince - 1/27/2004 2:31 am
• The politically correct description is that Slovakia, Hungary, Poland and, basic... from Tim to honja - 1/27/2004 7:08 am
• Yes, that I agree with:) Thanks for the clarification....kind of fun to get a d... from honja to Tim - 1/27/2004 4:07 pm
• Adam, You have made my day .I haven't laughed so hard in a while.Excellant ans... from wolibra to Red Prince - 1/27/2004 6:45 pm

• I don't know how many of you have experienced this,but it happens to me frequent... from honja - 1/27/2004 12:34 am
• Just for the record, Slovaks are *not* Eastern Europeans. No one would ever thin... from Red Prince to honja - 1/27/2004 12:55 am
• Too funny...although, my grandparents came from Kosice and Presov areas....I thi... from honja to Red Prince - 1/27/2004 2:31 am
• The politically correct description is that Slovakia, Hungary, Poland and, basic... from Tim to honja - 1/27/2004 7:08 am
• Yes, that I agree with:) Thanks for the clarification....kind of fun to get a d... from honja to Tim - 1/27/2004 4:07 pm
• Adam, You have made my day .I haven't laughed so hard in a while.Excellant ans... from wolibra to Red Prince - 1/27/2004 6:45 pm

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good food started by Tim Molnar - 4/20/1998 2:35 pm (3 messages - 15 views)

• All this talk of food is wonderful. We also made the Loksha and the other foods... from Tim Molnar - 4/20/1998 2:35 pm
• I just read about your grease bread. We this year during our yule log hunt had a... from kantor7 to Tim Molnar - 12/28/2003 3:43 pm
• I am 67 now,but I remember my grandfather doing the same thing and we just loved... from nmidlik to Tim Molnar - 1/5/2004 3:06 pm

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dried cottage cheeze started by rose1113 - 12/11/2003 11:15 pm (12 messages - 25 views)

• My mom used to make these rolls out of dried cottagecheeze on a square of rolle... from rose1113 - 12/11/2003 11:15 pm
• You may be talking about a particular variation on "pirohy," which are... from Mark Sabol to rose1113 - 12/12/2003 7:37 am
• You didn't say whether it was a sweet or savory pastry, but it sounds like kolac... from Tim to rose1113 - 12/12/2003 8:27 am
• Right again, Tim! We used to use a folded yeast dough that was very flaky whe... from gkocis@bigfoot.com to Tim - 12/12/2003 4:53 pm
• Some people substitute ricotta if you can't find dry cottage cheese (also known ... from Tim to gkocis@bigfoot.com - 12/13/2003 9:03 am
• Sounds like kolacky to me. I remember my grandmother baking it along with bread ... from bejda to rose1113 - 12/14/2003 9:50 am
• thanks I think it is Kolachi now does anyone have a recipe? I know what pirog... from rose1113 to bejda - 12/14/2003 6:16 pm
• If we are talking pastries, you may be thinking of what are called roz'ky (=litt... from Mark Sabol to rose1113 - 12/14/2003 8:24 pm
• Kolachi 2 sticks butter 1 8 ounce pkg.cream cheese ... from nmidlik to bejda - 12/15/2003 12:12 pm
• It was Rose not I that requested receipe. I have plenty. :>)) from bejda to nmidlik - 12/15/2003 5:14 pm
• Sorry from nmidlik to bejda - 12/16/2003 9:03 am
• Rose, When I was a little girl I would go to my Grandparent's house to watch my ... from lisann64 to rose1113 - 12/18/2003 9:56 pm

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small bread pieces with poppy seed sauce started by Rick Mayernik - 12/8/2003 4:15 pm (4 messages - 11 views)

• Hello - I would like to know the correct name for: small pieces of baked bread... from Rick Mayernik - 12/8/2003 4:15 pm
• It's "bobalky." from Mark Sabol to Rick Mayernik - 12/8/2003 6:14 pm
• Here's one recipe for bobalky: http://www.recipesource.com/baked- from Tim to Rick Mayernik - 12/8/2003 8:01 pm
• My mother's family, from western Slovakia, called them "pukanse". My ... from Macheg to Rick Mayernik - 12/18/2003 11:05 am

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Remembering Grandma's Recipe started by Rick Mayernik - 12/8/2003 11:50 pm (3 messages - 16 views)

• Hello - I am trying to recall my grandmother's recipe. I don't remember exac... from Rick Mayernik - 12/8/2003 11:50 pm
• Sounds like Pagac... Here's a recipe http://www.iarelative.com/recipe/cab_... from Tim to Rick Mayernik - 12/9/2003 6:34 am
• I'm not sure of the Slovak way to name your description but it sounds like piero... from BARSLEBODA to Rick Mayernik - 12/9/2003 8:47 pm

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Pigs-in-the-Blanket started by Rick Mayernik - 8/24/2003 7:25 pm (16 messages - 51 views)

• Hello--- This message pertains to making Pigs-in-the-Blanket. Each fall ... from Rick Mayernik - 8/24/2003 7:25 pm
• THat's a good question, Rick. I am not sure but some questions that come to mind... from OmKätie to Rick Mayernik - 8/24/2003 9:12 pm
• It is my understanding that when you roll the halupki prior to cooking them th... from gowiththeflo to Rick Mayernik - 8/24/2003 9:44 pm
• I'm told that tomato sauce or soup turns the meat pink. from George Dolnack to Rick Mayernik - 8/25/2003 6:50 am
• I cook ours without the tomato sauce in plain sauer kraut and they remain pink. ... from gkocis@bigfoot.com to George Dolnack - 8/26/2003 12:49 am
• If you don't brown meat first, it rarely gets brown. --Tim Cuprisin from Tim to gkocis@bigfoot.com - 8/26/2003 7:55 am
• I wonder if the same thing happens to stuffed peppers? from George Dolnack to gkocis@bigfoot.com - 8/26/2003 3:13 pm
• Yes. Ours always look uncooked. And again we don't use a tomato sauce on them;... from gkocis@bigfoot.com to George Dolnack - 8/26/2003 8:45 pm
• Hi: The meat in my pigs in the blanket (halupka)sp?? is always pink also. If... from PALady3 to Rick Mayernik - 8/26/2003 10:18 pm
• We have been through this once before. If you roll your cabbage the night before... from nmidlik to gkocis@bigfoot.com - 8/27/2003 7:46 pm
• My Grandmother taught me to make them with a combination of beef, pork, and veal... from JudySpisak to Rick Mayernik - 8/29/2003 11:19 am
• We made them as a child I would like to have a good receipe once again from rose1113 to JudySpisak - 8/30/2003 12:48 pm
• Core your cabbage and put in boiling water to soften and loosen the leaves. Remo... from nmidlik to rose1113 - 9/2/2003 10:46 am
• It's the chemistry; the meat is not exposed to air during cooking, or to flame, ... from anettka to nmidlik - 9/2/2003 2:17 pm
• It's due to the fact that the meat is rolled in the cabbage and this results in ... from Karol26 to George Dolnack - 9/7/2003 6:51 pm
• Thanks. from George Dolnack to Karol26 - 9/8/2003 7:07 pm

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Anniversary Slovak-American Cook Book started by Terr4674 - 4/26/2003 11:13 am (8 messages - 47 views)

• Hi to All, I am looking for a copy of the "Anniversary Slovak-American C... from Terr4674 - 4/26/2003 11:13 am
• It's almost always available on eBay.... There's also a copy currently avail... from Tim to Terr4674 - 4/26/2003 3:40 pm
• Hi Tim, Thank you very much for your quick reply. Thanks to you, I did find ... from Terr4674 to Tim - 4/26/2003 10:22 pm
• Hi, Theresa. I have this cookbook. I purchased it from a catalog from Leemar E... from Macheg to Terr4674 - 4/27/2003 9:28 am
• Hi Macheg, I wish I had seen this sooner. I already ordered a cook book from... from Terr4674 to Macheg - 4/29/2003 9:19 pm
• I purchased a copy of this cookbook , Anniversary Slovak-American Cookbook, whic... from familyprayer to Terr4674 - 5/6/2003 5:37 pm
• Hi, I called the First Catholic Slovak Ladies Association headquarters in Ohi... from Terr4674 to familyprayer - 5/8/2003 9:14 pm
• If you like ethnic cookbooks, maybe I could put in a plug for the Greek Catholic... from familyprayer to Terr4674 - 5/9/2003 8:28 am

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Favorites started by bjs918 - 12/29/2002 6:05 am (8 messages - 434 views)

• As a child I remember my grandmother making this ....She would make dough, let i... from bjs918 - 12/29/2002 6:05 am
• For "slivkove gule" look at http://www.iarelative.com/recipe/slivkove... from vk to bjs918 - 12/29/2002 11:11 am
• Thank you for the site showing the recipe for "gule'. My Grandmother Masar... from Macheg to vk - 1/1/2003 7:54 pm
• I noticed the recipe cited does not have suffiecient info to really make the dou... from anettka to Macheg - 1/14/2003 2:32 pm
• Thank you. My Grandmother used the same dough she used to make pirohi. from Macheg to anettka - 1/14/2003 4:21 pm
• Just found this sight-I have to add -My Grandmother called the potato/Prune dish... from goldenskyee to Macheg - 3/16/2003 3:34 pm
• That sound a lot like Powidl-Tascherln (in Austria). When I get home tonight I ... from ekudlak to bjs918 - 3/18/2003 6:23 am
• Powidltascherln "Powidl" is a Viennese-Austrian word that can be tr... from ekudlak to bjs918 - 3/19/2003 6:05 am

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caraway soup started by Jomichel - 2/27/2003 9:28 pm (3 messages - 19 views)

• Would anyone have a recipe for caraway soup? I think it might be a Moravian are... from Jomichel - 2/27/2003 9:28 pm
• Prepare the broth - Throw about a 1/4 cup of caraway seeds into a quart of wate... from gkocis@bigfoot.com to Jomichel - 3/4/2003 1:08 am
• D'akujem pekne, Dobru chut from Jomichel to gkocis@bigfoot.com - 3/4/2003 12:42 pm

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Hot iron cakes started by gkocis@bigfoot.com - 12/21/2002 11:07 am (3 messages - 142 views)

• Before people started worrying about cholestral, we used to make a deep fried co... from gkocis@bigfoot.com - 12/21/2002 11:07 am
• Gene, Those are called "fanky" or "c'eregy," depending upon... from Mark Sabol to gkocis@bigfoot.com - 12/21/2002 12:31 pm
• We still make the c'eregy. The cookie that we call c'eregy starts with a rolled... from gkocis@bigfoot.com to Mark Sabol - 12/21/2002 12:46 pm

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PIGS IN THE BLANKET started by Rick Mayernik - 12/10/2002 12:23 pm (3 messages - 221 views)

• Hi-- What is the spelling for the Slav name for "Pigs in the Blanket?"... from Rick Mayernik - 12/10/2002 12:23 pm
• No, in Slovak it's "holubky" (pronounced "HO-loop-key"), fro... from Mark Sabol to Rick Mayernik - 12/11/2002 1:58 am
• In the anthracite coal region, halupky is also called "blind pigeons".... from John31190 to Mark Sabol - 12/11/2002 3:39 pm

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request for recipies started by gkocis@bigfoot.com - 6/8/2001 3:15 pm (4 messages - 275 views)

•  This is an updated version of a very old recipie.Gene Kocis <BR>Researchi... from gkocis@bigfoot.com - 6/8/2001 3:15 pm
• Among many other Slovak recipes, I am looking for a recipe for Loks'e, made with... from Mary Ann to gkocis@bigfoot.com - 11/21/2002 3:19 pm
• we used about equal weights of riced potatoes and flour with a little butter. r... from gkocis@bigfoot.com to Mary Ann - 11/21/2002 6:11 pm
• My grandmother passed this on to her family. She was born in Austria-Hungry ove... from nmidlik to Mary Ann - 11/27/2002 3:25 am

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Recipe for Horka started by Mila - 10/30/2002 12:00 pm (17 messages - 604 views)

• Has anyone out there ever heard of Horka. It's a rice and I believe liver concoc... from Mila - 10/30/2002 12:00 pm
• I think the correct spelling is "hurka." Here's a site with a recipe:... from Mark Sabol to Mila - 10/30/2002 12:19 pm
• I last had hurka at a June wedding in Slovakia. Grandma was preparing the sausag... from John to Mila - 10/30/2002 2:50 pm
• Thanks Mark but the recipe you've forwarded doesn't sound anything like what my ... from Mila to Mark Sabol - 10/30/2002 3:01 pm
• Meat (usually including liver), rice, onions, and seasoning; that's about it. B... from Mark Sabol to Mila - 10/30/2002 3:20 pm
• The homemade sausages, both kolbasa and hurka, that I had in Slovakia last year ... from Mark Sabol to John - 10/30/2002 3:25 pm
• My Grandfather (from western Slovakia) used to make this sausage but used barley... from Macheg to Mila - 10/30/2002 9:17 pm
• Yes this is so true. In checking out the second site Mark mentioned at www.iarel... from Mila to Macheg - 10/30/2002 9:43 pm
• What You are probably searching for is called "jaternica". from vk to Mila - 10/30/2002 9:56 pm
• That looks like the word that my grandfather used to call this sausage or someth... from Macheg to vk - 10/31/2002 4:25 pm
• Sorry in the delay of answering you. What is "Jaternica"? Can you desc... from Mila to vk - 10/31/2002 5:20 pm
• I think "hurka" is originally the Magyar/Hungarian word for liver saus... from Mark Sabol to Mila - 10/31/2002 10:24 pm
• So is this "jaternica" made the same way as the "Hurka" reci... from Mila to Mark Sabol - 10/31/2002 11:05 pm
• Easiest way to find out all ingredients that are used in typical jaternice is by... from vk to Mila - 10/31/2002 11:55 pm
• They are two names used in Slovakia for the same thing, usually called liver sau... from Mark Sabol to Mila - 11/1/2002 9:19 am
• I use 1 part cooked ground pork liver, 1 part cooked pork sausage and 2 parts co... from gkocis@bigfoot.com to Mark Sabol - 11/1/2002 10:18 pm
• Mark "waste not Want not" is a perfect description of pigs. The only... from Ron12030@AOL.com to Mark Sabol - 11/3/2002 10:00 am

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Greek Catholic Union Cookbook- Beaver PA started by familyprayer - 5/16/2002 8:24 pm (4 messages - 199 views)

• Just thought I'd let others know about a nice cookbook put out by the Greek Cath... from familyprayer - 5/16/2002 8:24 pm
• I have been active in the GCU for many years. You ask about the Chapel. It is ... from Ron12030@AOL.com to familyprayer - 10/30/2002 9:28 am
• Regarding the chapel.  It holds a near and dear place in my heart.  Tw... from Bill Tarkulich to familyprayer - 10/30/2002 4:48 pm
• Ah.. I see a field trip in my future! Beaver is probably a 90 minute drive from ... from OmKätie to Bill Tarkulich - 10/30/2002 7:02 pm

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Looking for a recipe for Pug-gutch started by jnalepa1 - 11/17/2001 1:18 pm (11 messages - 228 views)

• My aunt used to make Pug-gutch for my dad and myself. Unfortunately, when she pa... from jnalepa1 - 11/17/2001 1:18 pm
• Do a google search under "pagach" and you'll find lots of recipes for ... from Tim to jnalepa1 - 11/17/2001 2:08 pm
• Tim, thanks for the information. What is a google search? I'm American, and I do... from jnalepa1 to Tim - 11/17/2001 5:13 pm
• Go to www.google.com and type pagach in the blank and click on "google sea... from Tim to jnalepa1 - 11/17/2001 5:40 pm
• We have also discussed recipes for "pagac'" on this forum in the past.... from Mark Sabol to jnalepa1 - 11/17/2001 9:06 pm
• Tim, while reading your message to someone else on the board, I seen where you a... from ELIZWOOD to Tim - 11/17/2001 11:36 pm
• Joe, Google search refers to internet search engine that allows key word search... from vk to jnalepa1 - 11/18/2001 2:32 am
• A lot of Slovak recipes at the following site: http://www.iarelative.com/recipe... from John to jnalepa1 - 11/18/2001 8:51 am
• My family makes awesome pagach - cabbage filled, prune filled and potato filled.... from ny267 to jnalepa1 - 11/19/2001 2:10 pm
• Another great site for a Search Engine is www.dogpile.com. It incorporates a lot... from WAGENFOUR to John - 11/19/2001 6:09 pm
• Mark I have been away from the forum for some time. This thing on Pagach caugh... from Ron12030@AOL.com to Mark Sabol - 10/30/2002 9:38 am

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Pigs in the Blanket started by Rick Mayernik - 9/29/2002 3:18 pm (38 messages - 1671 views)

• You're confusing a number of things here. Ethnic cuisine in the U.S. is not ... from Tim to Red Prince - 9/30/2002 8:38 am
• Thanks, no tomato juice is used in cooking the Pigs in the blanket. I don't hav... from Rick Mayernik to David Michalak - 9/30/2002 10:35 am
• Paprika will give the meat a reddish color. from George Dolnack to Rick Mayernik - 9/30/2002 10:52 am
• It is more like home made dish rather than something You would find in the resta... from vk to George Dolnack - 9/30/2002 11:30 am
• The stuffed cabbage rolls resembled stuffed pigeon. That was why they were call... from BARBARA234 to George Dolnack - 9/30/2002 3:44 pm
• As with any prepared food, there are loads of variations in the recipe. I would... from Mark Sabol to BARBARA234 - 9/30/2002 4:15 pm
• I've eaten holubky made in various ways and all appealed to me. The only ones th... from George Dolnack to BARBARA234 - 9/30/2002 4:51 pm
• The best holubky I ever had was about five years ago at a cousin's wedding in Ko... from Tim to George Dolnack - 9/30/2002 5:09 pm
• Tim, It sounds good. A friend's wife is of Hungarian heritage and she cooks h... from George Dolnack to Tim - 9/30/2002 5:21 pm
• Let me add my 2 cents to this discussion. My wife and I have been to a number of... from BobM25 to Macheg - 9/30/2002 8:02 pm
• Roger, I thought your post was great, very informative. As as descendant of Ru... from OmKätie to Roger Lewis - 10/5/2002 9:43 am
• Thanks for the compliment! My dear wife (as I think I posted) makes most excelle... from Roger Lewis to OmKätie - 10/6/2002 10:12 pm
• Meat processors put nitrites in ground meat to preserve the red color in the m... from kubacka3 to Rick Mayernik - 10/7/2002 12:46 am
• The meat in holupky stays pink if it is not cooked immediatly after making. If y... from nmidlik to Rick Mayernik - 10/7/2002 2:11 am
• We use farmers cheese in the halusky. I wonder whether a mild feta would better... from gkocis@bigfoot.com to Red Prince - 10/13/2002 11:55 pm
• The best halusky I ate in the US were prepared by friends who, not surprisingly,... from Red Prince to gkocis@bigfoot.com - 10/14/2002 10:52 am
• Being an american rusyn/slovak, I only know the famous Halupies and Pierogies. D... from OmKätie to Red Prince - 10/14/2002 11:18 am
• I made halusky once, but I lived in Rome, not in the US. I got the bryndza durin... from Red Prince to OmKätie - 10/14/2002 2:01 pm
• OH -- You mean a Spaetzle maker! Halusky sounds like spaetzle only made with po... from OmKätie to Red Prince - 10/14/2002 2:11 pm
• Oh, I forgot to say, too, that we like to eat the Spaetzle with cheese, but with... from OmKätie to Red Prince - 10/14/2002 2:16 pm
• Bryndza is similar to feta but not as spicy. Unlike feta, bryndza is made out of... from Red Prince to OmKätie - 10/14/2002 5:49 pm
• I should add that bryndza is softer than feta, though not as soft as cottage che... from Red Prince to OmKätie - 10/14/2002 5:51 pm
• Hi My wife has served pigs in the blanket at church dinners for thirty years. ... from DLMAD to Red Prince - 10/14/2002 9:16 pm
• Go to: http://www.egg-in-wrap.com for many Slovak, Ukranian,and Polish items i... from Macheg to Red Prince - 10/15/2002 3:07 pm
• I can still see my mother standing over a pot of boiling water, "flicking o... from Ron12030@AOL.com to Roger Lewis - 10/27/2002 7:44 am

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doughnuts started by DOTTIE1197 - 12/17/2000 11:06 am (18 messages - 373 views)

• I am looking for a receipe that my grandmother made when i was young. we were g... from DOTTIE1197 - 12/17/2000 11:06 am
• Ahoj, Dottie, hehehe, your request sounds very much like the local Chinese resta... from Naartjie to DOTTIE1197 - 12/17/2000 12:16 pm
• You're looking for cheregy, which my mother made.... A quick search of the net f... from Tim to DOTTIE1197 - 12/17/2000 6:42 pm
• thank you so much for the site for the polish doughnuts. I really appreciate it... from DOTTIE1197 to Tim - 12/18/2000 10:38 am
• Unless I'm mistaken, in addition to the word "c'eregy," they are also ... from Mark Sabol to DOTTIE1197 - 12/18/2000 10:47 am
• Dottie, My mother makes Chrusciky this time of the year. Did you go to St. Agne... from Mark Draganescu to DOTTIE1197 - 12/18/2000 11:01 am
• hi MArk, no i went to Holy Ghost GC church, 24th and Wolf Sts, Philadelphia. I ... from DOTTIE1197 to Mark Draganescu - 12/18/2000 3:05 pm
• Dottie, I have a Slovak American cookbook from 1952(60th anniversay printing) th... from ELIZWOOD to DOTTIE1197 - 12/18/2000 6:57 pm
• Dottie, Ironically, a friend of mine and I were looking for holiday cookie re... from Nancy Revak to DOTTIE1197 - 12/18/2000 8:50 pm
• hi nancy, i had looked on the MS site and couldnt find anything. Guess I need n... from DOTTIE1197 to Nancy Revak - 12/18/2000 9:33 pm
• Sorry but the recipe is too long and would take too much time for me to copy and... from Nancy Revak to DOTTIE1197 - 12/19/2000 1:27 pm
• Hi Dotty, here is a recipe I have from my mother ,who got it from her mother.( m... from nmidlik to DOTTIE1197 - 12/21/2000 6:31 pm
• thank you so much for the receipe, just in time for christmas. i really appreci... from DOTTIE1197 to nmidlik - 12/21/2000 7:59 pm
• To the recipe just given I'll add a caveat: Err on the side of leaving them und... from Mark Sabol to DOTTIE1197 - 12/22/2000 12:21 pm
• Hi Dottie, Your very welcome. Enjoy. from nmidlik to DOTTIE1197 - 12/25/2000 4:15 am
• Hi, I, too, am looking for the recipe for Fanky. My mother made them and I thi... from tepee1 to ELIZWOOD - 10/24/2002 2:38 pm
• Christina, I will forward you a receipe later this evening. BettyCENTER> from ELIZWOOD to tepee1 - 10/24/2002 5:11 pm
• Christina, I have emailed you several receipes to your email address this evenin... from ELIZWOOD to tepee1 - 10/24/2002 10:24 pm

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Potato Dumplings started by Guest - 1/2/1999 1:47 pm (6 messages - 142 views)

• POTATO DUMPLINGS My mom cooked these delicious dumplings to go with beef pot ... from Guest - 1/2/1999 1:47 pm
• I am sorry forn asking this but what's farina? Thanks martina from usamartina to Guest - 5/1/2002 3:28 pm
• Isn't farina what is used to make "Cream of Wheat"? from Mark Sabol to usamartina - 5/1/2002 4:55 pm
• Yes it is but it is sold as farina. Cream of Wheat also works. from sklhczech to Mark Sabol - 5/1/2002 9:24 pm
• Farina actually is the Italian word for flour. from Red Prince to usamartina - 9/4/2002 8:54 pm
• I had the same question. I remember it as a cereal when I was a Kid. Found this... from Ron Svec to usamartina - 9/19/2002 11:50 pm

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Slovak Easter Cheese started by itaali - 7/31/2002 12:33 pm (8 messages - 23 views)

• Ahoj, My grandmother, Vada (Jay) Yagersky, used to make Easter cheese. It wa... from itaali - 7/31/2002 12:33 pm
• As I heard it, people used to give up eggs for Lent (giving up meat was nothing ... from Mark Sabol to itaali - 7/31/2002 2:26 pm
• Thanks for the reply. That's an interesting story. Since my great grandmother ... from itaali to Mark Sabol - 7/31/2002 5:15 pm
• I am Slovak, third generation. We make easter cheese. This is only made at Easte... from nmidlik to itaali - 8/11/2002 5:18 am
• Ahoj, Here's our recipe: OK, that's odd. My grandmother's reciped used to... from itaali to nmidlik - 8/11/2002 1:39 pm
• We have various recipes, and still give up egg and dairy as well as meat for len... from honja to itaali - 8/12/2002 11:00 pm
• The usual Slovak name for the Easter custard/cheese is "syrek," from &... from Mark Sabol to honja - 8/13/2002 10:47 am
•  The microwave Easter Cheese recipe is at http://www.iarelative.com/sirok.htm Gr... from Greg Kopchak to itaali - 8/31/2002 11:02 pm

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need a recipe started by Macheg - 7/31/2002 11:04 am (8 messages - 33 views)

• Hello, All. Does anyone have a good recipe for "bozie milosti". I re... from Macheg - 7/31/2002 11:04 am
• I'm not familiar with the name. Can you describe them? from Mark Sabol to Macheg - 7/31/2002 2:46 pm
• Dough was rolled out thinly, cut into squares, slit made and then fried in hot o... from Macheg to Mark Sabol - 7/31/2002 3:10 pm
• These are called "fanky" or "c'eregy" in Slovak. Here a rec... from Mark Sabol to Macheg - 7/31/2002 6:45 pm
• Thank you, Mark. My Grandmother was born in Holic' north of Bratislava. She di... from Macheg to Mark Sabol - 7/31/2002 7:25 pm
• for Macheg, My grandfather is also from Holic. Contact me. Ron J. from rjjay to Macheg - 8/8/2002 2:28 am
• What is your e-mail address? Have you been to Holic'? from Macheg to rjjay - 8/8/2002 8:00 am
• historybuff1865@yahoo.com from rjjay to Macheg - 8/10/2002 1:39 am

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Potato dough & apricot balls started by Helenie - 7/18/2002 8:11 am (9 messages - 17 views)

• My mother left Slovakia as 3 years old child & my late gm took the secret wi... from Helenie - 7/18/2002 8:11 am
• are you perhaps thinking of pierogies? While most folks think of them as only... from Sara to Helenie - 7/18/2002 12:17 pm
• In Czech Republic they are called "ovocne knedikly", more or less &quo... from plch to Helenie - 7/18/2002 12:23 pm
• Try this: http://www.linguistlist.org/cgi-bin/cookfly.cgi?recip from vk to Helenie - 7/18/2002 9:39 pm
• Thanks for your reply. I've got a link to a recipe at 5811.4 from VKOVALSKY: ... from Helenie to Sara - 7/19/2002 3:51 am
• Thanks. look for the link to a recipe I've got at 5811.4. Happy vacation! from Helenie to plch - 7/19/2002 3:53 am
• yes it's very similar but I put cottage cheese (tvaroh, it's less flacky than co... from plch to Helenie - 7/19/2002 4:15 am
• You might have known that if food is involved, I'd appear. We generally make th... from gkocis to plch - 7/21/2002 8:39 pm
• The Czech/bohemian recipe for the ovocne knedikly - fruit dumplings - uses any s... from anettka to Helenie - 7/22/2002 3:04 pm

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Food- unknown :) started by Furwilfly - 3/1/2001 8:45 pm (13 messages - 41 views)

• What is "Huluski"? My Hungarian g-grandmother use to make it for my 3... from Furwilfly - 3/1/2001 8:45 pm
• In general, "halus'ky" refers to small dumplings/noodles. Halus'ky mi... from Mark Sabol to Furwilfly - 3/1/2001 9:04 pm
• Thank you so much Mark! Sounds wonderful! Do you have the recipe? Yummy! I re... from Furwilfly to Mark Sabol - 3/1/2001 9:24 pm
• Nothing against Hungarian kitchen, however Halus'ky and Bryndzove' Halus'ky is t... from vk to Furwilfly - 3/1/2001 11:43 pm
• My grandmother, who was Rusyn, also made halusky. She fried the cabbage in butt... from Micki to Furwilfly - 3/2/2001 12:39 pm
• Thank you! I will have to try it, it sounds really good! Star from Furwilfly to Micki - 3/2/2001 12:42 pm
• ME TOO. My mother and grandmother used to make it and so do I. We love it. cabba... from nmidlik to Furwilfly - 3/3/2001 8:43 am
• Dear Vladimir, There are two types of halusky: 1. The Slovak halusky. It i... from Peter to vk - 3/3/2001 2:09 pm
• Dear Peter, Usually I leave food recepies etc.. to higher authorities like my... from vk to Peter - 3/5/2001 5:10 pm
• My mother & Grandmother made halusky with boiled potatoes. Sauteed butter a... from PJ48KE to Micki - 5/22/2002 5:34 pm
• Sorry it took so long to answer your message, but I've been away. Your version ... from Micki to PJ48KE - 5/28/2002 7:03 am
• I have been reading everybody's version of Halusky, and thought I would add the ... from Marishka to Mark Sabol - 6/2/2002 11:19 pm
• My parents, both born in Slovakia, were from opposite ends of the country. My f... from Macheg to Peter - 6/24/2002 10:55 am

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Recipe for Walnut Cake started by Mila - 4/3/2002 1:03 pm (9 messages - 28 views)

• I'm looking for a recipe my Mom used to make when I was a child. She has been go... from Mila - 4/3/2002 1:03 pm
• Are you talking about a cake or a cookie"Gene Kocis <BR>Researching ... from gkocis@bigfoot.com to Mila - 4/7/2002 10:36 pm
• I have a recipe for a cake called "Stefania cake". It is a nut mixtur... from Missy372 to Mila - 4/8/2002 12:10 pm
• I think the cake you describe is exactly what I'm looking for. I'd certainly app... from Mila to Missy372 - 4/8/2002 3:17 pm
• No it wasn't a cookie. It was more like a square than a cake. It had a middle se... from Mila to gkocis@bigfoot.com - 4/8/2002 4:03 pm
• 1/2 lb butter 2 cups flour (a little more if needed) 2 egg yolks 1 tsp baking... from Missy372 to Mila - 4/8/2002 8:19 pm
• Just wondering if you made the cake and if it was what you were looking for. from Gertie23 to Mila - 6/8/2002 5:20 pm
• Actually I haven't made this cake yet (been on a diet), but it is the one I was ... from Mila to Gertie23 - 6/9/2002 12:39 am
• Years ago I made it. It was an expensive recipe and my family was not crazy over... from Gertie23 to Mila - 6/9/2002 10:13 am

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Poppys Pirohy started by George Dolnack - 5/29/2002 9:07 am (4 messages - 16 views)

• I had the urge for pirohy yesterday and bought a brand called 'Poppys' at Weis'S... from George Dolnack - 5/29/2002 9:07 am
• Is there an address or phone number or anything on the container? I'd like to g... from exevans to George Dolnack - 6/3/2002 9:53 am
• Elaine, Sorry for the delay in answering. I was away for a week. Here's the a... from George Dolnack to exevans - 6/7/2002 6:35 am
• THANK you! I'll take this info to my grocery store! from exevans to George Dolnack - 6/7/2002 7:38 am

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seccanitsa Easter dish started by jecsn - 5/11/2002 8:29 am (7 messages - 17 views)

• I remember my late mother making 2 traditional Bohemian dishes every Easter seas... from jecsn - 5/11/2002 8:29 am
• Could this have been "Sekana"? Sekana is a type of meatloaf often fil... from gsvatos to jecsn - 5/12/2002 8:27 pm
• Hi, thanks for responding. The first dish you described could be a derivative of... from jecsn to gsvatos - 5/12/2002 11:10 pm
• Nothing wrong with black pudding as long as it is prepared correctly. But there ... from vk to gsvatos - 5/13/2002 1:56 am
• My dad used to make what we would call in English sausage, we called it "ho... from Marishka to gsvatos - 6/3/2002 7:30 am
• Hurka is correct Slovak name (pronounced same as hoorka in English). Try http:/... from vk to Marishka - 6/3/2002 5:05 pm
• Thank you for verifying that for me, I really appreciate it. I didn't have the c... from Marishka to vk - 6/3/2002 10:26 pm

• Hello - What is the the Slovak name for Easter Cheese? Thanks,Rick Mayernik ... from Rick Mayernik - 5/6/2002 11:15 am
• I think it depends on family or region. I've always heard it called Hrudka. Bu... from jbarkanic to Rick Mayernik - 5/6/2002 1:58 pm
• I think your "seric" should be "syrec" or "syrek,"... from Mark Sabol to jbarkanic - 5/6/2002 3:02 pm
• Yes, On further investigation, I found it spelled 'syrek' on some recipe sites. ... from jbarkanic to Mark Sabol - 5/6/2002 4:04 pm
• You're correct that "hrudka" means lump, but it's used as "block&... from Mark Sabol to jbarkanic - 5/6/2002 7:37 pm
• Syrek is "cheese" made from eggs and milk. Word syrek is used for this... from arusm to jbarkanic - 5/7/2002 5:11 am
• We'd love to hear of bryndza. I remember grandpap talking fondly of it and also... from kubacka3 to arusm - 5/23/2002 1:47 am
• Os'tiepok is smoked cheese shaping into its desired form using wooden mould and ... from arusm to kubacka3 - 5/23/2002 4:34 am

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Medovnicky Traditional Decorated Cookies started by Greg Kopchak - 4/14/2002 1:41 pm (1 message - 5 views)

•  We just got a great Three Bar Cross Medovnicky cutter in. You can read about it... from Greg Kopchak - 4/14/2002 1:41 pm

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New Slovak Cookbook started by vanlierde - 2/1/2002 6:34 pm (5 messages - 16 views)

• I notice in "Jednota" that a new Slovak cookbook is out....the Holy Fa... from vanlierde - 2/1/2002 6:34 pm
• Has anyone ordered or seen this book? from Gertie23 to vanlierde - 3/13/2002 9:43 pm
• I don't know about anyone else, but I've not seen this book. Regards, Marge from vanlierde to Gertie23 - 3/14/2002 9:52 am
• Marge- I'm going to order the cookbook, and thankyou for letting us know. I fin... from familyprayer to vanlierde - 3/15/2002 12:36 pm
•  Gertie: It's a great book. not as folksy as Slovenske jedlo or Ukrainian Easter... from Greg Kopchak to Gertie23 - 3/16/2002 10:27 am

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Pig's Feet started by varholav - 10/5/2001 9:42 am (9 messages - 20 views)

• My husband is in nursing home and near death. I would like to make his favorite ... from varholav - 10/5/2001 9:42 am
• 3 lbs pigs feet,chopped in half, water,1tbsp salt,1/8tsp pepper,1/4 tsp sweet pa... from nmidlik to varholav - 10/8/2001 1:06 pm
• Haven't had studenena (sp?) in 40 years. I saved the recipe! I wonder, could ... from John to nmidlik - 10/8/2001 2:26 pm
• John, Some people add couple of carrots and parsley (almost as if You were maki... from vk to John - 10/8/2001 6:58 pm
• Dear Vladimir, The Pig's Feet dish discussed up to now is to be eaten chilled... from Peter to vk - 10/10/2001 3:15 pm
• Dear Peter, Your second recepy sounds pretty good. I will try it next time I fe... from vk to Peter - 10/11/2001 1:15 am
• Never tried it in a pressure cooker. I have to admitt I have not made it in a fe... from nmidlik to John - 10/11/2001 10:42 am
• The jelly is formed by the extraction of natural gelatin from the bones - which ... from gkocis@bigfoot.com to John - 10/13/2001 9:33 am
• That sound so good im going to make thea for my husband Thanks much if you have ... from lilmac to nmidlik - 10/21/2001 4:32 pm

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Grandmas Favorites! Czech Cookbook started by homewith3 - 9/7/1999 12:53 pm (12 messages - 25 views)

• Just wanted to let anyone interested in Czechoslovakian Cooking know that I sell... from homewith3 - 9/7/1999 12:53 pm
• If you don't like messing with ebay you can order our cookbook direct by sen... from homewith3 to homewith3 - 9/7/1999 12:57 pm
• Teri Do you have an entry in the Kolache Festival this weekend? from Greg Kopchak to homewith3 - 9/7/1999 3:02 pm
• Teri: List your book on our auction site as a Dutch action. No listing f... from Greg Kopchak to homewith3 - 9/7/1999 3:33 pm
• Thank you for all the wonderful info regarding ebay...I learn new each day! :O) ... from homewith3 to Greg Kopchak - 9/7/1999 9:29 pm
• I just went to http://www.iarelative.com/auction/ WOW~ Didn't even know ... from homewith3 to Greg Kopchak - 9/7/1999 9:33 pm
• I typed in that web address, but wasn't able to find the cookbook. Is there a s... from ondra1 to homewith3 - 9/13/1999 8:55 pm
• I hope this is the right URL from homewith3 to ondra1 - 9/19/1999 10:41 pm
• I Just checked, your URL is correct. Did you know Delphi has an auction too... from Greg Kopchak to homewith3 - 9/20/1999 6:23 am
• The bidding is too complicated for me. Just please send me an address where I c... from Guest to homewith3 - 9/25/1999 9:15 am
• Will you be at the CGSI Convention in October? from Greg Kopchak to homewith3 - 9/25/1999 12:41 pm
• ahoj!! please tell me more about the kolac festival. thanks from tanicka to Greg Kopchak - 8/3/2001 3:24 am

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Saurkraut recipe started by Rick Mayernik - 12/20/2000 11:26 am (28 messages - 56 views)

• It is not pagac, but kapustnik Mick /Kosice, Slovakia/ from arusm to Mark Sabol - 12/29/2000 2:05 pm
• I will check in my cookbooks this weekend. I suspect that "pagac'" is... from Mark Sabol to arusm - 12/29/2000 3:49 pm
• As promised, here's a recipe for pagac' with a sauerkraut filling; it matches yo... from Mark Sabol to Rick Mayernik - 1/1/2001 11:07 am
• Mark My wife used to "cheat" and use "Hot Roll" mix for t... from WWWRON12030 to Mark Sabol - 1/2/2001 9:13 am
• Speaking of saurkraut ... I am searching for a recipe that uses not only saurkra... from Melonny - 6/25/2001 9:13 pm
• Melonny What you are looking for is halupky (some other spellings I have seen... from Ron Svec to Melonny - 6/26/2001 8:17 am
• I thought that might have been it...until I read of the tomatos. As best as I c... from Melonny to Ron Svec - 6/26/2001 11:36 am
• My mother always made it with tomatoes. I agree that for some reason it is alwa... from Ron Svec to Melonny - 6/26/2001 12:28 pm
• Well,,...*smiles*... I will give it a shot anyways. My mouth is watering for it... from Melonny to Ron Svec - 6/26/2001 2:04 pm
• My Baba made it two ways. One with the tomato and one without. Without the tom... from pashoaf to Melonny - 6/28/2001 6:21 pm
• It sounds very good. I will try it that way also. THANKS! from Melonny to pashoaf - 6/28/2001 7:55 pm
• Hello, You guys are making me hungry. My mother made kapusta, but she als... from pal481 to Melonny - 7/7/2001 3:41 am
• The dough for the rolls is as follows. 6 cups all urpose flour 2 oz cake yea... from pashoaf to pal481 - 7/10/2001 2:29 pm
• Pat, Thank you so very much for the recipe. I have saved it to my files. I r... from pal481 to pashoaf - 7/10/2001 3:11 pm
• Paul, since You are after so many different recepies I suggest following: - go... from vk to pal481 - 7/10/2001 10:18 pm
• To bring another issue to the party, I am looking for a recipe for something we ... from gkocis@bigfoot.com to pal481 - 7/11/2001 12:26 am
• Vladimir, The world of kapustnica. Kapustnica2000, who knew? I will try the c... from pal481 to vk - 7/11/2001 3:24 am
• Langos' is an originally Magyar term for a kind of potato pancake. What you des... from Mark Sabol to gkocis@bigfoot.com - 7/11/2001 9:52 am
• I have found that Solo Brand Poppy seed filling that can be found in most super ... from pashoaf to pal481 - 7/18/2001 11:04 am
• It is the same but my grandparents called it langosh too. Baba also sometimes f... from pashoaf to Mark Sabol - 7/18/2001 11:07 am
• my mother used to make something called longoshi.it was made with flour,mashed p... from nmidlik to gkocis@bigfoot.com - 7/23/2001 12:06 pm
• That sounds like what we called loksha. It was a near equivalent of the tortill... from gkocis@bigfoot.com to nmidlik - 7/23/2001 3:17 pm
• Each visit back to Slovakia, they have standing orders to prepare loksha! In Mic... from John to gkocis@bigfoot.com - 7/23/2001 3:20 pm
• Do you agree with the tortilla description? I go a little crazy sometimes w... from gkocis@bigfoot.com to John - 7/23/2001 9:56 pm
• Loksa is more like a large pancake, thicker than a tortilla. from John to gkocis@bigfoot.com - 7/24/2001 9:43 am

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Bohemian recipes started by MCLELAND - 10/2/1998 6:55 pm (7 messages - 18 views)

• To one and all! Perhaps we should start a Bohemian recipe Forum. All in f... from MCLELAND - 10/2/1998 6:55 pm
• Margaret, that's a great idea! I'm interested in all Czech bread and cookie r... from Guest to MCLELAND - 10/4/1998 9:01 pm
• I went looking for recipes on line found the following sites. Great site: Cz... from MCLELAND - 10/5/1998 1:39 pm
• It's been a while since the last posting to this conversation but I'd like to re... from Guest to MCLELAND - 1/1/1999 4:33 pm
• Greetings: Anyone having a Recipe for Bohemian Dumpling Please send. (Floz... from Flo to Guest - 1/2/1999 5:02 am
• I'd be happy to share the recipes I have. There are actually several of them - ... from Guest to Flo - 1/2/1999 11:12 am
• I think its a great idea. I have lots of great receipes from my grandmother, an... from LThurlwell to MCLELAND - 7/24/2001 12:34 am

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Looking for Rusyn-ethnic type cookbook started by familyprayer - 4/24/2001 8:17 am (14 messages - 34 views)

• Hi- I was hoping to purchase Bread of Life, Family Heirloom Recipes of the Anth... from familyprayer - 4/24/2001 8:17 am
• The Carpatho-Rusyn Society typically has a couple different cookbooks for sale. ... from jpalmo to familyprayer - 4/24/2001 11:21 am
• Hello........is HALUPKI a Rusyn word for cabbage rolls? We always called cabbag... from Karol26 to jpalmo - 4/26/2001 6:56 pm
• My understanding is that the word used by eastern Slovaks for cabbage rolls is &... from Mark Sabol to Karol26 - 4/26/2001 7:38 pm
• Hi Karol: Halupki is what my Rusyn family called cabbage rolls, but I think t... from jpalmo to Karol26 - 4/26/2001 8:28 pm
• No, the family is Roman Catholic. Several years ago when my father planned on a... from Karol26 to Mark Sabol - 4/26/2001 9:00 pm
• Yes Joe, I know of the topic discussions and articles you mentioned. When the f... from Karol26 to jpalmo - 4/26/2001 9:35 pm
• RC, I have driven through Plavnica a number of times while travelling around Sta... from kaima71 to Karol26 - 4/27/2001 1:17 am
• There is a cookbook published by Morris Publishers (address= 99 State Route 149 ... from Hoosier32 to familyprayer - 6/29/2001 11:48 am
• You can order the Slovenske Jedlo cookbook on line at http://www.iarelative.c... from Greg Kopchak to Hoosier32 - 6/29/2001 3:31 pm
• Thankyou, yes, I have that cookbook. Just what I was looking for. Isn't it refre... from familyprayer to Hoosier32 - 6/30/2001 6:23 am
• I am going to try and make some of the dishes found in this cookbook. They sound... from Hoosier32 to familyprayer - 6/30/2001 7:52 pm
• Cheryl- In my searching for good cookbooks, I also found local churches to be a... from familyprayer to Hoosier32 - 6/30/2001 8:55 pm
• Your right, the cookbook from Saint John the Baptist Byzantine Catholic Church o... from Greg Kopchak to familyprayer - 7/4/2001 2:53 pm

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Apple Cake started by John - 6/21/2001 9:34 pm (16 messages - 3 views)

• My mother made an apple cake that was a big hit. It was not a strudel but made i... from John - 6/21/2001 9:34 pm
• Try feeding "jablcnik" into Your favorite search engine and see what c... from vk to John - 6/22/2001 3:33 am
• Vladimir, thanks for the idea. Including metasearch, it would seem that only one... from John - 6/22/2001 8:17 am
• John, my husband is always talking about the same kind of apple dessert that you... from MarciaK1 to John - 6/23/2001 9:52 pm
• Before I start I must point out that I do not know what type of flour is availab... from vk to John - 6/24/2001 5:39 am
• Vladimir, What does the reference in the recipe to 'a jednu "Heru"' m... from Mark Sabol to vk - 6/24/2001 10:57 am
• Mark, I copied and pasted the recipe. Your point about the baking powder is well... from John to Mark Sabol - 6/24/2001 12:36 pm
• Mark, "hera" word You will probably hear once or twice in Your lifeti... from vk to Mark Sabol - 6/24/2001 7:24 pm
• Anyone know the American measurement of these ingredients? I don't know kg, deka... from varholav to vk - 6/24/2001 11:23 pm
• 1 kg = 100 dekagram = 1000 gram = 2,2 lb = 35,3 oz. 1 pound = 454 grammes. from vk to varholav - 6/24/2001 11:43 pm
• cup measurements and teaspoons, tablespoons please. from varholav to vk - 6/25/2001 8:27 am
• I am sorry but I do not have all required ingredients ( coarse flour, etc.. ) to... from vk to varholav - 6/25/2001 1:41 pm
• Would the coarse flour be more like regular flour and the "not coarse"... from Melonny to vk - 6/28/2001 7:59 pm
• As much as I would like to help You I do not know the choices available in Your ... from vk to Melonny - 6/28/2001 11:13 pm
• Hi Melonny, Just use "all purpose" flour. If you use extra fine you ... from Jean Levkulich-Neovesky to Melonny - 6/29/2001 1:11 am
• Oh dear. *smiles* Amazing how ingredients are not just ingredients due to where... from Melonny - 6/29/2001 5:32 am

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Looking for rye dumpling recipe started by pfroth - 4/25/2001 4:20 pm (1 message - 2 views)

• My grandmother and great aunt both used to make a fabulous Bohemian rye dumpling... from pfroth - 4/25/2001 4:20 pm

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Paska started by susiemay27 - 4/11/2001 5:48 pm (6 messages - 3 views)

• Hello all, I am looking for a recipe that my mother-in-law used for Paska. It w... from susiemay27 - 4/11/2001 5:48 pm
• My brother in law just brought us a paska bread he made with a cheese dough cen... from lill35k to susiemay27 - 4/12/2001 11:51 am
• Thanks for replying. Do you know where I can buy Farmer's cheese. I haven't s... from susiemay27 to lill35k - 4/12/2001 1:06 pm
• I've bought Farmers cheese for making pieroge a McGinnis Sisters in Monroeville... from Regis Shogan to susiemay27 - 4/12/2001 5:45 pm
• I buy it in the grocery market at the deli section where they sell the lunch me... from lill35k to susiemay27 - 4/12/2001 5:53 pm
• "Friendship" brand has a farmers cheese..or you can make do, with any ... from YLBRD to lill35k - 4/15/2001 2:54 pm

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Paska Baking Pans started by tcongdon1 - 4/8/2001 8:37 pm (3 messages - 3 views)

• I know it is late for this Easter to ask this, but does anyone know where to pur... from tcongdon1 - 4/8/2001 8:37 pm
• Hi Theresa, Try a specialty kitchen store. The pantonne (Italian sweet bread) ... from Jean Levkulich-Neovesky to tcongdon1 - 4/9/2001 2:52 am
• Yhat's quite a story, Jean. I never would have thought of the yeast and the rai... from tcongdon1 to Jean Levkulich-Neovesky - 4/9/2001 6:06 am

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"Hard Tack" Recipe started by floann - 2/26/2001 9:56 pm (1 message - 5 views)

• Does anyone have a recipe for "Hard Tack"? It was made with sauerkrau... from floann - 2/26/2001 9:56 pm

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Special Easter Dish started by Pammie - 2/6/2001 10:26 pm (4 messages - 7 views)

• Each year at Easter and ONLY Easter our family has this dish. I do not know if ... from Pammie - 2/6/2001 10:26 pm
• Well, the word is easy. It's a variation of mies'any = mixed. I would take it to... from John to Pammie - 2/7/2001 9:42 am
• In Slovak, "mies'at'" means to mix, "mies'any'" means mixed,... from Mark Sabol to Pammie - 2/7/2001 9:56 am
• The dish sounds great. Our family has all the same foods for Easter but not as... from Greg Kopchak to Pammie - 2/11/2001 10:14 pm

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Poppyseed Bread started by Guest - 9/28/1998 9:08 pm (13 messages - 21 views)

• Does any one have a recipe for poppyseed bread made with fresh poppyseed. My Gra... from Guest - 9/28/1998 9:08 pm
• Hello Pat...I have a recipe...I'll try to get it to you when I get some work don... from Guest to Guest - 9/28/1998 10:59 pm
• Hi Pat: Re: "...she rolled it out and put fresh poppyseed on it and made it... from Guest to Guest - 9/29/1998 6:18 am
• I didn't make my self clear did I. She would rool out the dough and sprinkle fre... from Guest to Guest - 9/29/1998 11:20 am
• About Poppyseed bread: We (Czech-Slovak Americans in Northern Wisconsin) call i... from Guest - 10/11/1998 2:53 pm
• Cathy Ambrisko Mullenix has added recipes for Chren, Egg Cheese, Creamed Gizz... from Greg Kopchak to Guest - 10/11/1998 5:51 pm
• My aunt just gave me her recipe for a kind of kolachi poppyseed bread. When she... from honja to Guest - 1/17/2001 4:56 pm
• I've tried these alternate methods of grinding the poppyseed and they just don't... from gkocis@bigfoot.com to honja - 1/19/2001 11:06 am
• According to my Aunt Helen, the best method for grinding the fresh poppyseeds in... from honja to gkocis@bigfoot.com - 1/22/2001 4:03 pm
• We call it makovnic. That sweet dough is what me grandmother made, so that's wh... from gkocis@bigfoot.com to honja - 1/22/2001 6:10 pm
• I have an affinity for makovnic. My Aunt Helen makes it light and uses vanilla ... from honja to gkocis@bigfoot.com - 1/25/2001 9:09 pm
• And do you have the recipe? Would you share? Sounds good! My mother used to gr... from anettka to honja - 1/30/2001 9:33 pm
• We use an electric coffee grinder. I'm trying to put it on paper, however, it i... from honja to anettka - 1/31/2001 9:05 pm

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Surname search started by caveman24 - 12/30/2000 9:36 am (1 message - 2 views)

• Searching for any Kavula, Kavulla Kavulya. Please contact me at jkavulla@webtv.... from caveman24 - 12/30/2000 9:36 am

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Grandma's Chopped Chicken started by KAREN6429 - 11/3/2000 5:15 pm (1 message - 3 views)

• My Grandmother use to make this wonderful main dish for Passover we called Chopp... from KAREN6429 - 11/3/2000 5:15 pm

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sausage started by dlibo - 6/6/2000 10:19 pm (14 messages - 6 views)

• did you ever hear of "shreva" That is what my grandma called her pota... from dlibo - 6/6/2000 10:19 pm
• I do not want insult you, but I have heard about this sausage recipe, but this s... from arusm to dlibo - 6/7/2000 8:25 am
• You are not insulting me. I liked the sausage very much. I was wondering if an... from dlibo to arusm - 6/7/2000 10:28 am
• Yes, I know these villages, Mokra Luka is situated near Revuca and Spanie Pole o... from arusm to dlibo - 6/8/2000 12:38 am
• thank you very much. from dlibo to arusm - 6/8/2000 2:47 am
• I promise you I am going to find out somewehre recipes for prepare this sausage.... from arusm to arusm - 6/9/2000 9:57 am
• That would be great. Dave from dlibo to arusm - 6/10/2000 4:40 pm
• Hello, the word "shreva" (in slovakian creva, read as chreva = mean... from Vladimir Bizik to dlibo - 6/14/2000 2:37 pm
• Well it tastes good anyway. from dlibo to Vladimir Bizik - 6/14/2000 5:25 pm
• I have a recipe for a swedish potatoe sausage called KORV which sounds like what... from gkocis@bigfoot.com to dlibo - 6/26/2000 7:35 pm
• That sounds accurate. I know my grandma baked them after they were boiled. Doe... from dlibo to gkocis@bigfoot.com - 6/26/2000 8:37 pm
• Sounds good to me! I trust that you have made sausages before and know how to... from gkocis@bigfoot.com to dlibo - 6/27/2000 1:06 am
• Gene, KORV sounds pretty good to me. I do make traditional Slovak smoked sausag... from vk to gkocis@bigfoot.com - 6/29/2000 9:16 pm
• I would not keep it more than a month or 2 in the freezer. The potatoes lose wa... from gkocis@bigfoot.com to vk - 6/30/2000 12:19 am

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Pirohy/pirogy started by Guest - 4/12/1998 1:02 pm (7 messages - 6 views)

• Julie Skupin posted this question in the old forum; I'm transferring it here: ... from Guest - 4/12/1998 1:02 pm
• There are different ways to spell Pirohy -- I was just in Slovakia and a menu s... from Guest - 4/12/1998 1:10 pm
• Hello David and Julie: In the languages of the Ukrainians and the Rusnaks, ther... from Guest - 4/12/1998 2:04 pm
• Thanks for the explanation -- that explains my recent experience. from DAVIDORO to Guest - 4/12/1998 2:34 pm
• Hello Julie: The name of the pagan, Slavic god of thunder was Perun. Another ... from Guest to Guest - 4/12/1998 9:53 pm
• Thank you Laurence for your answers to my questions regarding pirohy/pirogy and ... from Guest - 4/13/1998 9:09 am
• Hello Julie:...To post a new question, scroll to the very top of your screen wh... from Guest to Guest - 4/13/1998 2:58 pm

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Meaning of Christmas Foods started by Soraya Bambha - 12/24/1999 9:55 am (2 messages - 7 views)

• What is the significance of serving these foods at Christmas? My grandmother se... from Soraya Bambha - 12/24/1999 9:55 am
• Go to http://www.iarelative.com/xmas/ There are several great pages on the ... from Greg Kopchak to Soraya Bambha - 12/24/1999 11:57 am

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Kruskovitz - Pear Brandy started by Guest - 12/1/1999 5:45 am (3 messages - 7 views)

• Looking for a drink called Kruskovitz - it's a pear brandy. Does anyone know ... from Guest - 12/1/1999 5:45 am
• Since the word for pear in Slovak is "hrus'ka," and the word for plum ... from Mark Sabol to Guest - 12/1/1999 9:25 am
• Exactly .... and you will not find Slovak Hruskovica in any store here... I have... from slivo to Mark Sabol - 12/9/1999 12:27 am

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Particular foods of interest. started by Guest - 10/5/1999 1:30 am (20 messages - 29 views)

• I am looking into fixing up Slovak foods, and was wondering if any of you knew a... from Guest - 10/5/1999 1:30 am
• Good start on Slovak recipes is at http://www.iarelative.com/recipe Check o... from Greg Kopchak to Guest - 10/5/1999 10:33 am
• George Dolnak, a regular contributor at It's All Relative and the Czech and Sl... from Greg Kopchak - 11/23/1999 12:43 am
• George Dolnack: I got the following message when sending email to you tonig... from Greg Kopchak to Greg Kopchak - 11/23/1999 1:28 am
• Greg...Infinet was having major problems with their server and email was affecte... from George Dolnack to Greg Kopchak - 11/23/1999 6:36 am
• I sent another test message this afternoon. Email back a reply that you got it... from Greg Kopchak to George Dolnack - 11/23/1999 3:31 pm
• Greg...I received the message. But it's a wonder! This goofy server was acting u... from George Dolnack to Greg Kopchak - 11/23/1999 5:16 pm
• Ahoj George, Would you like a manual typewriter for Christmas?S pozdravom, Ala... from Alan Antoska to George Dolnack - 11/23/1999 5:46 pm
• Hi Alan...I may have to resurrect the old IBM that has been collecting dust. It... from George Dolnack to Alan Antoska - 11/23/1999 8:27 pm
• Don't forget the carbon paper to archive your messages too. Greg Kopchak from Greg Kopchak to George Dolnack - 11/24/1999 11:57 am
• Greg...Thanks. I needed that. It seems like the server is o.k. now. I haven't ha... from George Dolnack to Greg Kopchak - 11/24/1999 3:32 pm
• A garage sale may prove worthwhile. When it comes to old "junk" Greg ... from Alan Antoska to George Dolnack - 11/25/1999 8:23 am
• Alan...You won't find me selling any of my 'good junk' at a garage sale. It's fa... from George Dolnack to Alan Antoska - 11/25/1999 11:12 am
• George, I am envious of your garage. I live in a high-rise apartment building wi... from Alan Antoska to George Dolnack - 11/26/1999 8:19 am
• Alan...Junk accumulated is directly proportional to the amount of available stor... from George Dolnack to Alan Antoska - 12/2/1999 2:07 pm
• Hello George, In that case my "Copy & Paste Album" will have pl... from Alan Antoska to George Dolnack - 12/4/1999 9:08 am
• Hi Alan...Thought I would have trouble filling the empty space in my garage free... from George Dolnack to Alan Antoska - 12/5/1999 6:30 pm
• Juraj, Your Slovak generosity is renowned and I appreciate the thought, BUT, 24 ... from Alan Antoska to George Dolnack - 12/5/1999 8:26 pm
• Alan: We are listed as a Slovak reference in many school guides and educati... from Greg Kopchak to Alan Antoska - 12/5/1999 11:56 pm
• A good spirited reply, Greg. May I take a rain-check? Currently we are up to o... from Alan Antoska to Greg Kopchak - 12/6/1999 7:32 pm

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Perohj started by Guest - 9/5/1999 9:15 pm (9 messages - 13 views)

• PEROHJ pronounced PEAR-OH-HEY is the way we say it. But regardless of how we sa... from Guest - 9/5/1999 9:15 pm
• Alice Go to the http://www.iarelative.com/recipe/ and read the lekvar page ... from Greg Kopchak to Guest - 9/5/1999 9:35 pm
• Thanks Greg for directing me to the Lekvar page however, I didn't see where anyo... from Guest to Greg Kopchak - 9/6/1999 11:12 am
• Alice: Baking Pierogi is not necessarily a Ruthenian cooking idea, I have seen ... from JoyK to Guest - 9/6/1999 11:21 am
• Joy: Thanks for your response regarding the baking of the perohj before boiling... from Guest to JoyK - 9/6/1999 12:11 pm
• Dear Alice: Many heritages draw from each other and therefore, cooking styles w... from JoyK to Guest - 9/6/1999 1:08 pm
• My Baba would never make Peerohj any other way, but to bake it. I remember that ... from Guest to Guest - 9/6/1999 6:31 pm
• What is a Nakata? from Greg Kopchak to Guest - 9/6/1999 8:47 pm
• I realize that my message was short. Nakata is my mothers maiden name. From Slo... from Guest to Greg Kopchak - 9/8/1999 9:57 pm

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nut and poppyseed rolls started by Guest - 12/3/1998 1:45 pm (6 messages - 16 views)

• Hi! Lost my mothers recipe for her nut and poppyseed rools (strudels)............. from Guest - 12/3/1998 1:45 pm
• Go to http://www.iarelative.com/xmas/ and you will find several Kolache recipe... from Greg Kopchak to Guest - 12/3/1998 10:56 pm
• Wow, do I remember these. Mom died back in 1990 but I think one of my sisters ... from Guest to Guest - 12/7/1998 11:28 am
• Joe, you're an angel! Living in Florida, I've lost contact with