RELATIVELY COOKING
A CZECH FAMILY Recipe Booklet
Table of Contents Soups Grandma Rose (Skopec) Hosna Dorothy Hosna
Liver Ball Soup Liver Dumplings
Breads
Bohemian Christmas Houska Czech Soda Bread
Sharon (Hosna) Davis Sharon (Hosna) Davis
4 4
Grandma Rose (Skopec) Hosna & Edna (Bednar) Hosna Chicken with Paprika Gravy Edna (Bednar) Hosna
5 5
Beef with Tomato Gravy
Main Dishes
Fruit (Plum) Dumplings (Potato) Fruit Dumplings (Farina) Never Fail Dumplings Red Cabbage (Czechoslovakian Rotkohl) Sekania or Sekanice Almond Horns Apple Strudel Czech Garnets Kolacky Poppy Seed Cake Yeast Dough (Kolacky) Long Johns
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3 3
Vegetarian
Edna (Bednar) Hosna Grandma Rose (Skopec) Hosna
Sides
6 6
“Val” Vlasta (Triner) Davis Carol (Hosna) Hilliger Sharon (Hosna) Davis
7 7 8
Josephine (Pytlyk) Divis Grandma Rose (Skopec) Hosna Sharon (Hosna) Davis “Val” Vlasta (Triner) Davis Carol (Hosna) Hilliger Edna (Bednar) Hosna
9 9 10 10 10 11
Desserts
Soups Liver Ball Soup
Submitted by: Grandma Rose (Skopec) Hosna Cooking time: 1/2 hour to 45 minutes Ingredients: 1 pound beef liver – ground add: salt, garlic, and chopped parsley 2 eggs little bit of farina beef stock Directions: Drop in boiling soup stock. Note: Wet a spoon in the boiling broth before taking a spoonful out to drop into the broth. Watch that the balls do not stick to the bottom of the soup pot. You could wet your hands and form round balls from the mixture if you want perfectly round balls instead of the shape of the spoon. They taste good no matter what the shape is. Notes: salt, garlic and parsley to taste. Lightly beat the 2 eggs. Farina will thicken as it is absorbed and cooks in the mixture. Bread crumbs or flour may be used instead or with the farina.
Liver Dumplings
Submitted by: Dorothy Hosna Cooking time: 10 minutes in boiling soup broth Ingredients: 1 ounce butter 1 egg 1 clove garlic mashed and finely diced pinch of salt pinch of marjoram pepper parsley 4 ounces beef liver bread crumbs Directions: Mix piece of butter with the egg, add salt, pepper, marjoram, and garlic. Scrape beef liver on a board. Add bread crumbs so you can form dumplings. Add more salt if necessary. Form small balls and drop in boiling soup. Cooking time about 10 minutes, longer if bigger. If too many dumplings, after boiling, can be stored in freezer till next time.
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Breads Bohemian Christmas Houska
Czech Soda Bread
Ingredients: 2 cakes yeast 1/4 cup lukewarm water 1 cup milk, scalded 1/2 cup sugar 1/2 cup butter or shortening 2 eggs 1 teaspoon grated lemon rind 1/2 teaspoon mace 1 1/2 teaspoons salt 4 1/2 - 5 cups flour 1/2 cup raisins 1/2 cup sliced almonds 1 cup mixed candied fruits (optional)
Ingredients: 3 cups flour 2/3 cup sugar 1 tablespoon baking soda 1 teaspoon salt 1 1/2 cups raisins 1 tablespoon caraway seed 2 eggs beaten 1 3/4 cup buttermilk 2 tablespoons melted butter
Submitted by: Sharon (Hosna) Davis Cooking time: 350 degrees 30-35 minutes
Directions: Dissolve yeast in the water. Pour scalded milk over sugar and butter. Add eggs, lemon rind, mace, 1 cup flour and yeast mixture. Beat until smooth adding 2 cups of flour. Let rise until double. Add raisins, almonds and candied fruits sprinkled with flour. Turn out onto board and knead rest of the flour into the dough. Divide into half. Divide each half into thirds (6 pieces) for braiding. Braid and place on greased cookie sheet. Let rise until light. An egg white and 1 tablespoon of water mixed together can be brushed on top of the braids before baking. Bake at 350 degrees for 30-35 minutes. This recipe is also known as Easter Yeast Cake (Mazanec). It will make 1 large round loaf or 2 small round loaves. The Kolaches Cottage Cheese Filling and Streusel Topping are a nice way to finish off the dough for a cheese kolach. The baking time and temperature are the same as for the houska. 4
Submitted by: Sharon (Hosna) Davis Serves: 3 tinfoil loaf pans Cooking time: 350 degree 45 minutes
Directions: Sift together: flour, sugar, baking soda, and salt in a large bowl. Add the raisins and caraway seeds, mixing well. In a bowl beat the eggs, add the buttermilk and melted butter mixing well. Mix together the wet ingredients and then mix into the dry ingredients. Pour into 3 sprayed foil pans and bake in a 350 degree oven for 45 minutes. Cool. If desired brush top of loafs with additional melted butter and sprinkle with sugar.
Meat Dishes Beef with Tomato Gravy
Submitted by: Grandma Rose (Skopec) Hosna & Edna Hosna Cooking time: until beef is tender Ingredients: 1 large can tomato juice (46 oz or #2 1/2 can size) 1 small onion chopped 1 teaspoon cinnamon 2 teaspoons sugar 4 tablespoons white vinegar 2 pounds beef off the leg that has been boiled (like for soup) add 1 pint sour cream flour milk
Chicken with Paprika Gravy Submitted by: Edna (Bednar) Hosna
Ingredients: 1 chicken about 3-4 pounds, skinned & cut into pieces or just purchase the parts your family will eat 1 heaping teaspoon paprika 3-4 tablespoons vinegar 2 tablespoons flour 1 pint sour cream milk to thin
Directions: Brown the chicken parts in a little oil or butter. Add a little water, vinegar and paprika. Cook on medium heat until the Directions: chicken is cooked through and no pink Brown the meat and add the onions in a juices comes out. Add a little extra water if it small amount of oil. Add the tomato juice, cooks out. Remove the pieces of chicken to a cinnamon, sugar, and vinegar. Cook until serving bowl. Keep warm. Set aside. To make meat is tender. Taste for salt and pepper, add the gravy mix the flour into the sour cream if needed. Sometimes I add more vinegar to and thin with a little bit of milk. Add a little taste. Then finish up with sour cream, flour, more vinegar or paprika to taste. Warm on and milk mixture (a little flour to thicken low heat, then pour over the chicken in the or milk to thin it out if needed). Add to the serving bowl. tomato gravy and heat thru. DO NOT BOIL the Serve over dumplings or noodles. Green gravy once the sour cream has been added. It beans add a lot of color with this dish. will curdle in the gravy and look like cottage cheese lumps.
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Vegetarian Fruit (Plum) Dumplings (Potato) Submitted by: Edna (Bednar) Hosna
Ingredients: 6 medium sized potatoes peeled 2 eggs beaten 1 teaspoon salt 1 cup flour 1 tablespoon Farina 12 Italian blue plums Melted butter cinnamon sugar Directions: Boil potatoes and cool. Put through a ricer. Add eggs, salt, f lout and Farina and knead into a soft dough. Roll out on a floured board and cut dough into 6 inch squares. Place a pitted plum on one half of the square and fold dough over plum. Seal. Drop dumplings into boiling water and boil approximately 10 minutes. Remove with a slotted spoon. Serve with melted butter and cinnamon/sugar. This recipe found on a torn out newspaper clipping in her green recipe box.
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Fruit Dumplings (Farina)
Submitted by: Grandma Rose (Skopec) Hosna Serves: 4 -6 Cooking time: 5 to 7 minutes turning once Ingredients: 1 1/2 cups milk 1 egg 3/4 cup farina 1/4 teaspoon salt 1 tablespoon sugar 1 to 1 1/2 cups flour 1 to 1 1/2 pounds fresh fruit (canned fruit may be used but needs to be well drained) Directions: Cook milk and farina for 5 minutes to make a porridge. Cool. Add salt, egg, sugar, and enough flour to make a firm dough. Break off pieces and wrap around fruit (dough casing should be about 1/8 inch thick) sealing well so fruit juices can’t escape during cooking. Drop into boiling water and cook for 5 to 7 minutes, turning once. Remove with slotted spoon and/or forks. Serve with melted butter and sugar. Top with grated dry cottage cheese. Optional: Sprinkle with cinnamon/ sugar mixture over top of dumplings before serving. Grandma Rose used to make these during the peach season and invited the grandsons over to enjoy as many as they could eat. Bill Hosna and Joe Krafka could tell you some delicious stories. I’m sure the amount they could eat would always make grandma very happy that she invited them every peach season.
Sides Never Fail Dumplings
Submitted by: “Val” Vlasta (Triner) Davis Serves: 2 loafs Cooking time: 10 minutes each side (20 minutes) Ingredients: 1/2 cup milk 2 eggs beaten 2 cups flour 2 teaspoons baking powder 1 1/2 teaspoons salt 2 slices stale or day old bread (or slightly toasted) Directions: Mix dry ingredients add beaten eggs and milk. Then add cubed bread. Stir until all ingredients are combined. (If the bread is not wanted, just omit it.) Form the dough into 2 sausages. Cover with a towel and let rest for 1 hour. Bring a large pot 2/3 full of water to a boil. Carefully put the logs into the boiling water. Return to a boil and boil for 10 minutes. Turn the logs over and boil for 10 more minutes on the other side. If the logs are fat around they may need a few more minutes to cook all the way through. Carefully lift the cooked logs out onto a cutting board. A serrated knife (or electric knife) works the best for cutting into slices. A string placed under the log and crossed on the top, then pulling the ends of the string was used to cut them into slices years ago.
Red Cabbage (Czechoslovakian Rotkohl) Submitted by: Carol (Hosna) Hilliger Cooking time: 30 minutes
Ingredients: 1 head red cabbage, shredded fine 4 tablespoons butter (1/2 stick) 1 onion, chopped 1 apple, peeled cored and diced 2 tablespoons apple cider vinegar 2 tablespoons brown sugar 1 cup water 2 teaspoons caraway seeds salt and pepper Directions: Sauté the shredded cabbage in the butter in a large saucepan. Add the diced apples and onions. Cover the pan and simmer slowly over low heat for 30 minutes. Add the rest of the ingredients and continue cooking slowly for 1 hour longer. Stirring occasionally.
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Sekania or Sekanice
Submitted by: Sharon (Hosna) Davis Special cookware needed: jelly roll pan Cooking time: 350 degrees 45 minutes to 1 hour Ingredients: 1 pound boned pork shoulder (I use one 3-4ish pound smoked butt depending on the amount of fat in the butt) 1 pound boned veal shoulder 1 loaf of white bread (crusts can be removed) 6 eggs slightly beaten (I’ve used egg beaters for less cholesterol) 2-3 tablespoons snipped chives 2-3 cloves of garlic (depends on the size of the cloves) 3 teaspoons salt (If I use the smoke butt it’s a very salty broth, I omit all of the salt) Pepper to taste see bottom Directions: In a large pot cover the meat with water and bring to a boil. Simmer until tender. Remove the meat to cool, reserve the liquid (stock). Saturate the torn up pieces of bread with the stock. If it gets too wet squeeze out the excess liquid. Cut the meat(s) into small bit size pieces and combine with the moistened bread. Add the beaten eggs and seasonings. Mix until well combined (I’ve used my hands to feel if it’s the right amount of moisture after adding the eggs to the soaked bread). The mixture should be both soft and wet. Spread on to a greased (I use spray oil) jelly roll pan (10x17). Bake at 350 -375 degrees depending on the thickness for about 45 minutes. Until golden brown on the top and the bottom of the
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meat dressing. Do not over bake as it will dry out the dressing especially if it is very thin. A greased 13x9 baking pan can be used, but increase the bread by one more loaf. * 3-4 pounds, smoked butt meat - 6 eggs - 2 loaves of bread - 2-3 Tablespoons snipped chives - 3 or so garlic cloves minced, and about 1 1/2 cups smoke butt stock. No salt. 3-4 # meat - 8 eggs - 3 loaves of torn up bread. No salt. Easter, Christmas or New Year’s Eve are special times to enjoy this warm dressing.
Sekania or Sekanice served with boiled potatoes.
Desserts Almond Horns
Submitted by: Josephine (Pytlyk) Divis Ingredients: 1 cup butter 3 egg yolks 1 cup sugar 3 cups flour 1 cup nut meats Directions: Mix together well, add flour last. Mix together until the mixture is like pie dough. Shape into horns and bake in 375-400 degree oven for 15-20 minutes or until done. Roll in powdered sugar. The recipe she brought to Carol’s cookie party that Josie attended
Apple Strudel
Submitted by: Grandma Rose (Skopec) Hosna Cooking time: 350 degrees 45 minutes Ingredients: 2 cup flour - sift after measuring 1 rounded tablespoon sugar pinch of salt 1 rounded tablespoon butter 1 egg 1/2 cup warm milk (or hot water) Apples: depending on the type and size for two strudels you could use a bushel of them as Grandma Rose had an apple tree in the back yard. The recipe says form in 2 balls. I think that is for 2 strudels as they were always eaten quickly.
Directions: Blend like for pie crust the sifted flour, sugar, salt, and butter. Add the egg and warm milk (or water). Keep working the dough for at least 15 minutes. Cover the bowl and place in a warm place for up to 1 hour. Form in 2 balls. Stretch on a floured cloth. Spread on melted butter & white bread crumbs. Then apples, sugar, cinnamon, yellow raisins and vanilla. Roll up with cloth. Brush with more melted butter. Bake about 45 minutes. I think you need the apples peeled, cored & cut into thin slices. Then spread onto 1/3 of the rolled out (like tissue paper) dough. Then rolled up and placed onto a greased baking sheet with sides. Then brush with the additional melted butter and baked for the 45 minutes (350 degrees for a guess). Maybe less time. Until the apples are tender and the crust golden brown. The apples may leak some juice onto the cookie sheet during baking (sides of pan needed or clean up bottom of oven). As I remember my mother (Edna) stretching the dough so thin it always developed several holes that were patched by pulling the edges of the tear together and pressing them back together. I remember a lot of time going into this recipe but as Edna has written on the recipe card in big letters “BEST” Apple Strudel. (Grandma’s) Sharon Davis
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Czech Garnets
Submitted by: Sharon (Hosna) Davis Cooking time: 350 degrees 30-35 minutes Ingredients: 1/2 pound butter (2 sticks or 1 cup) 1 cup sugar 2 egg yolks 2 cups flour 1 teaspoon vanilla 1 cup chopped nuts (optional) 1 can strawberry or raspberry solo filling or jam Directions: Cream butter and sugar together. Add egg yolks and vanilla cream well. Add the flour gradually, mixing until well incorporated. Reserve some of the dough (about the size of an orange). Press the remaining dough into a 13x9 inch baking pan. Cover the dough with the jam/filling. Crumble the reserved dough on top. Bake at 350 degrees for 30-35 minutes or until golden brown. When cool, cut into diamond shaped bars. Sprinkle with powdered sugar if desired.
Kolacky
Submitted by: “Val” Vlasta (Triner) Davis Cooking time: 400 degrees 10-15 minutes Ingredients: 1 pound sweet butter 4 cups flour 4 teaspoons baking powder 1 cup powdered sugar pinch of salt 5 egg yolks (6 if small) 1 small carton of whipping cream 1 teaspoon vanilla
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Directions: Sift dry ingredients together twice. Mix flour into butter and make a dough. Beat the egg yolks and add to the flour with a small carton of whipping cream (do not whip) and the vanilla. Mix dough well and refrigerate until dough is firm (easy to work with). Tear off a small portion at a time and roll out 1/4 inch thick. Cut with small juice glass. Make an indentation with your finger and fill with filling of your choice. Bake at 400 degrees for 10 to 15 minutes until delicately brown on edge. Watch so they don’t burn. Cream Cheese filling: 1 package (8 ounce) softened cream cheese, 2 tablespoons sugar, 1 egg yolk, 1 teaspoon vanilla. Mix well keep chilled. If too thin add 1 tablespoon flour. Also can Solo fillings could be used like apricot, poppy seed etc…
Poppy Seed Cake
Submitted by: Carol (Hosna) Hilliger Cooking time: 350 degrees 1 hour * Do not use bundt pan it sticks badly * Ingredients: 2 1/2 cups flour 1 teaspoon baking soda 1/2 teaspoon salt 1 cup butter (1/2 pound) 1 1/2 cups sugar 1 cup poppy seed filling (1 can solo brand filling) 1 cup sour cream 4 egg yolks and 4 egg whites 1 teaspoon vanilla Directions: In a bowl sift flour once, measure, add baking soda and salt and sift again. In another bowl cream butter and sugar until light and fluffy. Add poppy seed filling blending well. Add
egg yolks one at a time, beating well after each addition. Then add vanilla and sour cream blend well. Add sifted dry ingredients gradually, beating until smooth after each addition. Then fold in stiffly beaten egg whites. Pour into a well greased waxed paper lined (bottom only) of a 10 inch tube pan. Bake in a 350 degree oven for 1 hour, or until a cake tester inserted in the center comes out clean. Remove from oven and allow to stand in the pan for 5 minutes. Then remove cake to a cake rack, take off paper and coolc Dust with powdered sugar or frost if desired. From the newspaper “Herald-American”, June 1958. My brother Bill’s favorite poppy seed cake.
Yeast Dough (Kolacky) Long Johns Submitted by: Edna (Bednar) Hosna Cooking time: Bake 15-20 min./deep fry till golden brown
enough to make a soft dough that can be kneaded. Turn out on a lightly floured board and knead until smooth and satiny. Cover and let rise in warm place until double in bulk, then punch down and let rest 10 minutes. Roll dough out lightly and cut in circles (for kolacky), let rise. Press dough centers and brush edges with butter, putting filling in centers and let rise to double bulk. Using a greased cookie sheet, Bake 15-20 minutes in a 375 degree oven. Makes about 4 dozens kolacky or 1 bukta or 2 dozen long johns. For long johns roll out to 1/2 inch thick dough. Cut lightly rolled out dough into rectangles and fry in deep fat. About 375 degree oil. Fry till golden brown then f lip gently over to brown other side. Drain on brown paper bags or paper towels. While warm frost with a milk and powdered sugar frosting or dust with powdered sugar. I used to make the long johns just before the kids came home from school. The smell of the warm frosted long john was a real treat for Bill, Sharon and Carol.
Ingredients: 1 Cake or (1 package) yeast in 1/4 cup lukewarm water with 1 teaspoon sugar. 1 1/2 cups milk 1/2 cup shortening 1/4 cup sugar 1 1/2 teaspoons salt 2 eggs beaten 2 teaspoons lemon juice 2 teaspoons lemon rind 5 cups flour raisins if desired Directions: Make the yeast mixture and let cool to lukewarm. Add 2 cups sifted flour and mix well. Then add softened yeast, beaten eggs, lemon juice and rind and blend. (add raisins if desired). Add about 3 more cups of flour,
Sharon Davis, Bill Hosna & Carol Hilliger the children of William and Edna Hosna 11
Contributors
Sharon (Hosna) Davis Daughter of William & Edna Hosna
Carol (Hosna) Hilliger Daughter of William & Edna Hosna
“Val” Vlasta (Triner) Davis Deceased 2010 Mother-in-Law of Sharon (Hosna) Davis
Josephine (Pytlyk) Divis Deceased 1990 Aunt-in-Law to Sharon (Hosna) Davis
Dorothy Hosna Deceased 2011
Edna (Bednar) Hosna Deceased 1993
Rose (Skopec) Hosna Deceased 1970
Sister-in-Law of Edna Hosna
Sister-in-Law of Dorothy Hosna
Grandmother to Sharon & Carol