Dobrou Chut

Beat egg well; add oil, pinch of sugar and salt.
Gradually add 2 cups flour and 1/2 cup water.
Knead well, approximately 15 minutes. Let stand covered 1 hour.
Stretch on floured surface until paper thin.
Spread melted butter over rolled dough.
Mix apples, 1 cup sugar and 2 teaspoons cinnamon, walnuts
and spread over dough. Roll in jelly fashion. Cut roll in half.
Place 2 pieces side-by-side in greased 9x13 inch pan.
Pierce top at intervals with fork.
Bake at 350 degrees for 45 minutes. Serve warm.

Zelňačka

(Czech cabbage soup)

1 -15 oz. can sauerkraut (drained)
5-6 medium potatoes (cut into small pieces)
1/2 Polish kielbasa (cut in small pieces)
1/2 chopped onion
1 Tbsp.vinegar
1 tsp. caraway seeds
salt and pepper
2 Tbsp. sour cream

Saute the onions in oil and cook over low heat until lightly yellowed. Do not brown.
Add potatoes covered with water and then add salt and caraway seeds. Simmer for
a few minutes then mix with sauerkraut and kielbasa. Let it cook for at least 20
minutes or until potatoes are soft. Then add sour cream, pepper and vinegar and
serve immediately.

Jon Rettig’s favorite

Cream of Potato Soup

2 (31 ounce) cans college inn chicken broth
6 medium potato (cubed)
4 stalks celery (diced)
4 medium carrot (diced)
1/2 cup cubed ham (optional)
1/4 lb of deli bacon (smoked)
1 medium Spanish onion (diced)
1 quart heavy cream
4 tablespoons butter
1/4-1/2 cup cornstarch
12 ounces cheddar cheese (optional)
If making Cream of Broccoli Soup
2 heads broccoli, chopped, peel stems of skins and slice (skins are tough and bitter)
Directions....
Empty cans of chicken broth in pot. Add cubed potatoes and bring to a boil. While
potatoes are starting to cook pan fry bacon until crisp and add bacon grease to chicken
and potato broth. Crumble bacon and add to broth. Add diced ham to broth (optional). In
a sauce pan melt butter and add diced onion, celery and carrots. Pan fry until soft. When
potatoes are done add the celery, carrot and onion mixture with butter to broth. Reduce
heat to medium and add about 1/4 to 1/2 of the quart of heavy cream. Be careful not to
have soup at a heavy boil or cream will curdle. Add enough cream to make soup look
creamy throughout. Add cheese (optional). Mix corn starch with very cold water and add
to soup. Continue medium boil until soup thickens. If it isn’t thick enough repeat corn
starch and add slowly. Remove from heat and enjoy. Soup will thicken when it gets cold.
Can add milk or water to thin out.

Koprová omáčka
(dill gravy)

1/2 cup fresh chopped dill 2 Tbsp. of butter
1/2 onion, finely chopped 2 cups of cold chicken stock
1/2 cup of sour cream 2 Tbsp. of flour
2 Tbsp. of vinegar (or lemon juice) salt, pepper, sugar to taste

Melt butter in a large pot and add chopped onion; cook until bubbly and onion has a
translucent look to it. While stirring, gradually add flour and stir for about 30 sec.
more, until butter stops bubbling. Remove from heat. Continue stirring and add chicken
stock and simmer for about 10 minutes. Add in fresh dill, vinegar, sugar and salt to
taste. Simmer for 5 more minutes. Serve over hard-boiled eggs and slow-cooked beef
with dumplings or potatoes.

Český guláš
(Roman’s Czech goulash)

2-3 lbs cubed beef
1 kielbasa
2 Tbsp. butter
5 large onions, cubed
4 cloves
1 tsp. salt
4 whole allspice
1 bay leaf
1 Tbsp. brown sugar
2 Tbsp. vinegar
1 Tbsp. flour
2 cups water
1 pint sour cream
1 whole garlic

Fry meat to a golden brown in a large pot. Add flour and 2 cups of water.
Slice kielbasa and cook in pot. Simmer until meats are tender. Add the remaining
ingredients. Simmer for 1-2 hours in a covered pot. Add sour cream before serving.

Kolačhe
(filled fruit pastry)

2 cups milk 1/2 cup sugar
1 beaten egg 1/2 cup butter
1 teaspoon salt 2 tablespoons yeast
6 cups flour 3 cups filling

In a large saucepan, scald milk and add sugar, egg, butter, and salt. Cool mixture to
115-120 degrees. In a large bowl, dissolve yeast in warm milk mixture. Add flour
gradually and knead to a very soft dough. Cover and let rise until doubled in size-about
one hour. Shape dough into balls about 2" in diameter. Place on greased baking sheets
2" apart. Cover and let rise again until doubled (about 30 to 45 minutes). When they
have risen, make an indention in the center of each roll. Fill each with desired filling
and bake at 350 F. for 20 to 25 minutes.

Filling

1/2 lb. dried apricots 1/3 cup sugar
1/4 tsp. lemon juice 1 1/2 Tbsp. butter
Filling: In a large saucepan, cover apricots with water and cook until plump and tender
(about 20 minutes). Drain and place in a blender or food processor and puree. In a
saucepan, combine puree with sugar, lemon juice, and butter. Cook over medium heat
until butter has melted.

This is traditionally served by the mother of the bride at Czech weddings

Kolache Cookies

1 cup butter
1/2 tsp. baking powder
1/2 cup cream cheese
1/4 tsp. vanilla
1/4 cup flour

-mix dough into a ball
-chill 2 hours
-1/4 inch thick circles
-12-15 min. 400 degrees Fahrenheit

Put log in waxed paper then chill.

Handle dough as little as possible, or it will get tough and break.

Optional: Before baking, thumbprint middle and fill in with a pie filling (any kind)

HOUBY S VEJCI
Mushrooms with Eggs (Czechs love mushrooms!!)

1 pound fresh mushrooms, sliced
1/4 cup butter or margarine
1 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon crushed caraway seeds
2 tablespoons chopped parsley
6 eggs, beaten
Saute mushrooms in hot butter with salt, pepper, caraway seeds and parsley. When
liquid from mushrooms has evaporated, add beaten eggs and scramble mixture. Makes
4 servings

Makový dort
(Poppy seed cake) ...a Czech favorite!

1 cup poppy seeds
1/3 cup honey
1 cup butter or margarine
1-1/2 cups sugar
4 eggs, separated
1 cup sour cream
1 tsp. vanilla
2-1/2 cups flour
1 tsp. baking soda
1 tsp. baking powder
1 tsp. salt 1/4 cup water

In small sauce pan cook poppy seed with honey and water for 5-7 minutes. Cool. Cream
butter/margarine and sugar until light and fluffy. Add cooled poppy seed mixture to
creamed mixture, and egg yolks one at a time, beating well after each addition. Blend
in sour cream and vanilla. Sift together flour, baking soda, baking powder, and salt.
Gradually add poppy seed mixture to dry mixture, beating well. Beat egg whites until
stiff and fold into batter. Pour batter into a lightly greased and floured bundt pan. Bake
at 350 degrees for 1 hour and 15 minutes. Remove from pan and cool on a wire rack.

Vepřová pečené
The official Czech National Dish!

preheat oven 450
1 3 lb pork roast
dash salt
1 Tbsp. caraway seeds
2 cups water
1 onion, diced

Sprinkle a little salt all over the pork roast. Place roast in pan. Dice onion and pour it
and caraway seeds across the top of roast. Add enough water to cover the meat. Cover
and place in preheated oven at 400 degrees. Turn temperature down to 325 and bake
for about 1-2 hours (approximately 25-30 minutes to a pound). Remove and check for
doneness. If the meat needs a darker color, remove lid and return to oven for another
10-15 minutes to brown.
gravy
Make the following sauce in the pan with its drippings and stir until boiling. Blend 1
package pork gravy mix, 1 cup water and 1/4 cup flour. Cook until thickened. Serve
pork with dumplings and red cabbage.

Bramborové knedlíky
(potatoe dumplings)

6 potatoes
1-1/2 tsp. salt
1 egg yolk
1/2 cup flour

Boil peeled potatoes in small quantity of water. Drain potatoes thoroughly. Rice
potatoes through hand held masher. Let potatoes cool. On floured board, gradually add
flour working mixture into dough with the hands. Shape potatoe mixture into a long roll
and cut into 10 slices. Drop dumplings into boiling water and boil gently about 5
minutes. Drain dumplings on paper towel. The dumplings are fully cooked after the
boiling process, but traditionally, Czechs then melt butter in a heavy frying pan, and fry
the dumplings until they are lightly browned on all sides.

SOUR POTATOES

8 large potatoes
2 Tbsp butter
2 Tbsp flour
1 cup milk
1/2 cup white vinegar
1/2 cup sour cream
2 Tbsp fresh dill, chopped
Boil the whole, unpeeled potatoes in a good deal of salted water till tender, about 30
minutes. Meanwhile, prepare your sauce. Melt the butter or lard in a frying pan on
medium. Stir in the flour and cook for 2 minutes. Pour in the milk while stirring
constantly. Reduce the heat and let boil for 1 to 2 minutes. Mix in the vinegar, sour
cream, and dill. Season with salt and freshly ground black pepper. Peel the potatoes and
slice them thickly. Coat with the sauce and serve.

Vepřové s křenem
(Pork w/Horseradish)

2 pounds lean pork, cut into cubes 1-inch
2 tablespoon of butter or margarine
2 cups of water
1 cup of vinegar
1 onion, medium
1 carrot, medium
1 celery, small, peeled
1 tablespoon salt
1 teaspoon caraway seeds
1/2 teaspoon pepper
1/4 cup horseradish

Brown pork in hot butter. Add all ingredients - except horseradish. Simmer covered for
2 hours. Transfer meat. Force stock through sieve or puree in blender. Pour stock over
meat, top with horseradish. Serve with boiled potatoes.