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Sunday 08/03/2008 4:22:59pm
Your Name: Lisa Bergantz
Name of Recipe Ovocne Knedliky/Fruit Dumpling
E-Mail: zemlbaba@hotmail.com
City/Country:
Comments: my mother used to make Manapua, a Hawaiian meat dumpling. I use this dough to make fruit dumplings and it works PERFECTLY!
 
 
 
 
 
 
 
 
 
 
Directions: ·Pour 1 ¼ cups milk into large ceramic bowl and heat on high in
microwave for 1min.
·Add ¼ cup sugar and package of yeast to the warm milk. Let sit for
about 5-10 minutes until yeast bubbles and builds up.
·Add salt and 2 cups flour to yeast/milk mixture and begin mixing together.
·Add 3 Tb. Oil and mix together to incorporate oil into dough
·Gradually add in another 1-2 cups of flour as you mix the dough. You
want a soft, springy dough that barely doesn’t stick to the sides.
Don’t add too much flour.
·Lay dough onto lightly floured cutting board or counter and knead the
dough a little until workable and not sticky.
·Divide dough in half. Divide each half in half (now you have 4
pieces)…Continue until you have 16 pieces of dough.
·Take one of the 16 pieces of dough and flatten it into a circle. Fill
the center with a favorite fresh fruit. (You can first add a dab of jam
to sweeten the dumpling.) Pinch the edges of the circle together around
the fruit and make into a ball. Pat the ball around in your hand until the
creases are sealed and smooth.
·Place each ball on a square of parchment paper and onto a cookie sheet.
Cover with a clean towel and let rise for an hour or until dumpling doubles
in size.
·Place dumplings in a steamer (on the square of parchment paper) for
about 10 minutes.
·Serve each fruit dumpling covered with the sour cream topping. You can
garnish with pieces of fresh fruit sprinkled atop the topping.
Preparation Time:
Serving Size: 16 dumplings



Monday 06/30/2008 11:26:09am
Your Name: Christine Pack
Name of Recipe HOUSKOVE KNEDLIKY
E-Mail: goodaya@gmail.com
City/Country: Orem, UT
Comments:
Ingredients: 4 cups flour
2 eggs
1 cup milk (more if needed)
1 T yeast
1 T sugar
1/2 tsp salt
bread cubes (great use for "day old" bread)
Directions: Combine all ingredients but bread to make soft dough. Roll dough into 3-1/2" thick ovals. Place bread crumbs down the center and roll/form into 3" thick logs. Make sure all cracks are sealed. Raise to approximately double and place in boiling water. Boil 10 min. per side.
Preparation Time:
Serving Size:



Monday 06/30/2008 11:20:34am
Your Name: Christine Pack
Name of Recipe ZELI
E-Mail: goodaya@gmail.com
City/Country: Orem, UT
Comments:
Ingredients: 1 12 oz. can sauerkraut (drain, if desired; leaving liquid makes zeli more tangy)
1/2 large onion (sweet or vidalia)
1 tsp flour
1/8 cup water (alter amount if leaving sauerkraut liquid)
1/4 cup granulated sugar
caraway seeds to taste

OR

1 1/2 gal jar sauerkraut
2 large onions
1 1/2 T flour
1 3/4 cups sugar
1 cup water
caraway seeds to taste
Directions: Simmer combined ingredients until onions are clear and tender.
Preparation Time:
Serving Size:



Sunday 05/01/2005 6:40:54pm
Your Name: Katerina Pruess (Bartlova)
Name of Recipe Potato Salad
E-Mail: jeney17@hotmail.com
City/Country: Brno, Czech Republic (now Provo, UT)
Comments: Here is the best-ever recipe for potato salad. My mom makes it and now I do, too, and my husband and his family can't get enough of it. I hope you enjoy it, too.
Directions: 1. Cook potatoes with skin for 20 minutes. Cool down, peel, and cut in small cubes into a large bowl.

2. Cut in small cubes: eggs, onions, pickles, carrots (fresh carrots are better grated, pickled usually come cut already), parsley, celery. Press garlic.

3. Mix all of the cut ingredients with the potatoes.

4. Stir in mayonnaise and mustard until the salad feels and looks “sticky”. If it seems to be dry even with enough mayonnaise, add a little bit of pickle juice. That also adds some taste.

5. Add Worcestershire sauce, salt, pepper, Vegeta, and any other spices to reach desirable taste.

Cool in the fridge for at least a couple hours before serving.
Preparation Time: 1-1 1/2 hours
Serving Size: As much as you wish!



Sunday 05/01/2005 6:32:15pm
Your Name: Katerina Pruess (Bartlova)
Name of Recipe Breaded Carp
E-Mail: jeney17@hotmail.com
City/Country: Brno, Czech Republic (now Provo, UT)
Comments: This recipe is only part one of the traditional Czech Christmas dinner. The recipe for potato salad will be posted here in a minute!
Ingredients: 4 pieces of fresh or thawed fish
2 c. milk
1 lemon or lemon juice
flour
1 egg
1 clove garlic
bread crumbs
butter or oil for frying
Directions: 1. Wash and clean the fish.

2. Put fish in a larger bowl and pour milk over it. Let sit for several hours or overnight in a cool place (fridge).

3. Pour out the milk and wash off the fish. Use a clean bowl to put the fish in and squeeze lemon juice all over. Let sit for about ½ hour in a cool place.

4. Prepare breading:
- plate with flour
- deep plate with beaten egg and pressed garlic
- plate with bread crumbs

5. Salt each fillet on both sides and put it through flour, egg, and bread crumbs.

6. Fry on low until golden brown. Use enough butter/oil to avoid scorching.

Serve with potato salad.
Preparation Time: 30-60 minutes
Serving Size: 1 piece of fish

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